Creamy Cauliflower Soup
Ingredients:
2 Tlb unsalted butter
1/2 Tlb minced garlic
1 onion, chopped or 1/2 large red onion
1 head of cauliflower, broken into small florets
1 potato, peeled and diced or 2-3 red potatoes, peeled and diced
2 cups chicken stock (could use vegetable stock)
1 cup cream
1/2 cup milk
salt and pepper to taste
Directions:
Melt the butter in a large pot over medium heat. Add onion and garlic to the butter and saute for 5 minutes. Stir in the cauliflower florets and potato and saute for another 5 minutes.
Add the chicken stock and bring to a boil, reduce heat to low and simmer for 20 minutes or until all the veggies are tender.
Remove from heat and use a hand blender to puree the soup into a smooth creamy texture. If you do not have a hand blender you can do it in batches in your regular blender, however, you will need to let the soup cool a little first.
Add in the cream and milk and stir over low heat until consistency and desired temperature are reached.
Salt and Pepper to taste.
I made this because they had purple cauliflower at the grocery store and I thought what could be more fun than purple soup. The color was beautiful until I added the cream, which grayed it a little, but I still liked the flavor a lot. I used red onion and red potatoes and we thought it was very light, but filling. Even in the summer time we didn't feel it was too hot or heavy.
I bought a loaf of crusty rustic french bread (more dense than the regluar) cut it into slices, laid it out on a cookie sheet lined with tin foil, drizzled olive oil over the top and then sprinkled them with freshly grated parmesan cheese. Put the pan under the broiler for a few minutes (watch closely!) and it was the perfect side to this soup.
Saturday, July 18, 2009
Cookie Bars
Chocolate-Caramel Nut Bars
Prep Time: 20 min
Total Time: 57 min
Makes: 3 doz. or 36 servings, one bar each (It makes a lot)
What You Need
1 cup (2 sticks) butter, softened
1/2 cup firmly packed brown sugar
2 cups flour
1/4 tsp. salt
1 pkg. (12 oz.) BAKER'S Semi-Sweet Chocolate Chunks
1 bag (14 oz.) KRAFT Caramels (about 50)
1/4 cup whipping cream
1 cup chopped PLANTERS Walnut Pieces
Make It
PREHEAT oven to 350°F. Line 15x10x1-inch baking pan with aluminum foil, with ends of foil extending over sides of pan. Grease foil. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add flour and salt; beat on low speed until crumbly. Press firmly into prepared pan. (I ended up halving the crust/base recipe over again because it didn't seem like there was enough to cover the pan)
BAKE 15 min. or until edges are golden brown; sprinkle with chocolate chunks. Cover with foil. Let stand 5 min. or until chocolate is melted; spread evenly over crust. Refrigerate 15 min. or until set.
MICROWAVE caramels and cream in microwaveable bowl on HIGH 2 min. or until caramels begin to melt; stir until caramels are completely melted. Gently spread over chocolate layer. Sprinkle with walnuts; press nuts gently into caramel to secure. Cool in pan on wire rack. Cut into 36 bars or triangles.
Place in tightly covered container between sheets of waxed paper. Store at room temperature or in refrigerator up to 1 week.
I thought these were OK, we liked them best straight out of the fridge. They just seemed to be missing a little something... salt, crunch... something. I think maybe adding chopped nuts into the crust might help.
Prep Time: 20 min
Total Time: 57 min
Makes: 3 doz. or 36 servings, one bar each (It makes a lot)
What You Need
1 cup (2 sticks) butter, softened
1/2 cup firmly packed brown sugar
2 cups flour
1/4 tsp. salt
1 pkg. (12 oz.) BAKER'S Semi-Sweet Chocolate Chunks
1 bag (14 oz.) KRAFT Caramels (about 50)
1/4 cup whipping cream
1 cup chopped PLANTERS Walnut Pieces
Make It
PREHEAT oven to 350°F. Line 15x10x1-inch baking pan with aluminum foil, with ends of foil extending over sides of pan. Grease foil. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add flour and salt; beat on low speed until crumbly. Press firmly into prepared pan. (I ended up halving the crust/base recipe over again because it didn't seem like there was enough to cover the pan)
BAKE 15 min. or until edges are golden brown; sprinkle with chocolate chunks. Cover with foil. Let stand 5 min. or until chocolate is melted; spread evenly over crust. Refrigerate 15 min. or until set.
MICROWAVE caramels and cream in microwaveable bowl on HIGH 2 min. or until caramels begin to melt; stir until caramels are completely melted. Gently spread over chocolate layer. Sprinkle with walnuts; press nuts gently into caramel to secure. Cool in pan on wire rack. Cut into 36 bars or triangles.
Place in tightly covered container between sheets of waxed paper. Store at room temperature or in refrigerator up to 1 week.
I thought these were OK, we liked them best straight out of the fridge. They just seemed to be missing a little something... salt, crunch... something. I think maybe adding chopped nuts into the crust might help.
Not Just for Thanksgiving!
Turtle Pumpkin Pie
This is a wonderful alternative to traditional pumpkin pie. It's great for summer also because it doesn't require an oven. If you're looking for the texture of regular pumpkin pie, this probably isn't for you, but if you like pudding pies with great flavor and a little crunch, try it out! Pumpkin Pie lovers and haters alike seem to enjoy this treat.
Prep Time: 15 min
Total Time: 1 hr 15 min
Makes: 10 servings
What You Need!
1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1 cup canned pumpkin (I add another 1/2 cup)
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
Make It!
POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts. (I of course don't measure these out; I just sprinkle and drizzle, but don't go overboard on the caramel, it's a sweet dessert)
BEAT pudding mixes, milk, pumpkin and spices with whisk until blended. Stir in 1 cup COOL WHIP. Spoon into crust.
REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving. (I like to refrigerate overnight or at least a good 4-5 hours before serving. I also don't spread the cool whip on top, but place a small dollop on each piece, individually drizzle with caramel and sprinkle with the pecans. I think this makes a nicer presentation.)
Store leftover pie in refrigerator.
Note: This recipe makes quite a bit of filling. The second time I tried it, I used a pre-made 9in (regular) grahm crust and a slightly larger 10in grahm crust (found both at Target), doubled the filling and it came out perfectly.
This is a wonderful alternative to traditional pumpkin pie. It's great for summer also because it doesn't require an oven. If you're looking for the texture of regular pumpkin pie, this probably isn't for you, but if you like pudding pies with great flavor and a little crunch, try it out! Pumpkin Pie lovers and haters alike seem to enjoy this treat.
Prep Time: 15 min
Total Time: 1 hr 15 min
Makes: 10 servings
What You Need!
1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1 cup canned pumpkin (I add another 1/2 cup)
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
Make It!
POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts. (I of course don't measure these out; I just sprinkle and drizzle, but don't go overboard on the caramel, it's a sweet dessert)
BEAT pudding mixes, milk, pumpkin and spices with whisk until blended. Stir in 1 cup COOL WHIP. Spoon into crust.
REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving. (I like to refrigerate overnight or at least a good 4-5 hours before serving. I also don't spread the cool whip on top, but place a small dollop on each piece, individually drizzle with caramel and sprinkle with the pecans. I think this makes a nicer presentation.)
Store leftover pie in refrigerator.
Note: This recipe makes quite a bit of filling. The second time I tried it, I used a pre-made 9in (regular) grahm crust and a slightly larger 10in grahm crust (found both at Target), doubled the filling and it came out perfectly.
Thursday, July 2, 2009
Another Bread Pudding...
Double Chocolate Bread Pudding
Prep Time: 15 min
Total Time: 1 hr
Makes: 12 servings
What You Need
5 cups cold 2% milk
2 pkg. (4-serving size each) JELL-O Chocolate Fudge Flavor Cook & Serve Pudding
5 cups French bread cubes
1 cup BAKER'S Semi-Sweet Chocolate Chunks
Make It
POUR milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended.
ADD bread; mix lightly to coat. Pour into 13x9-inch baking dish. Sprinkle evenly with chocolate chunks.
BAKE at 350°F for 45 minutes or until pudding just comes to boil in center. Remove from oven. Let stand 10 minutes. Serve warm. Store leftover pudding in refrigerator.
I haven't tried this one yet (probably another good winter recipe), but it looked good so let me know if you give it a whirl :o) Also, many of the reviewers noted using chocolate chips instead of chunks, but I would probably stick to the semi-sweet.
Prep Time: 15 min
Total Time: 1 hr
Makes: 12 servings
What You Need
5 cups cold 2% milk
2 pkg. (4-serving size each) JELL-O Chocolate Fudge Flavor Cook & Serve Pudding
5 cups French bread cubes
1 cup BAKER'S Semi-Sweet Chocolate Chunks
Make It
POUR milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended.
ADD bread; mix lightly to coat. Pour into 13x9-inch baking dish. Sprinkle evenly with chocolate chunks.
BAKE at 350°F for 45 minutes or until pudding just comes to boil in center. Remove from oven. Let stand 10 minutes. Serve warm. Store leftover pudding in refrigerator.
I haven't tried this one yet (probably another good winter recipe), but it looked good so let me know if you give it a whirl :o) Also, many of the reviewers noted using chocolate chips instead of chunks, but I would probably stick to the semi-sweet.
A Delicious Fall Dessert
Pumpkin Bread Pudding with Caramel Sauce
Prep Time: 15 min
Total Time: 1 hr
Makes: 16 servings, 1/2 cup each
What You Need
12 slices cinnamon raisin (I omitted raisins) bread, cut into 1-inch cubes (about 8 cups)
4 eggs
1 cup milk
1 can (15 oz.) pumpkin
1 cup firmly packed dark brown sugar
1 tsp. vanilla
1/2 cup PLANTERS Pecan Pieces
1 bottle (20.6 oz.) caramel ice cream topping, heated as directed on label
Make It
PREHEAT oven to 350°F. Place bread cubes in greased 13x9-inch baking dish.
BEAT eggs, milk, pumpkin, brown sugar and vanilla with wire whisk until well blended. Pour evenly over bread; sprinkle with pecans.
BAKE 45 min. or until knife inserted in center comes out clean. Serve warm topped with the caramel topping.
Make Ahead
Assemble dessert as directed; cover. Refrigerate several hours or overnight. When ready to serve, preheat oven to 350°F. Bake, uncovered, 1 hour or until knife inserted in center comes out clean
I did make mine ahead (early morning) and it was good. I cooked it close to an hour, but found at about 50 minutes or so the top was getting very done so I took it out and it was cooked through. This was very good: warm, moist, and flavorful! It looked like a nice fancy dessert too. Would be great around Thanksgiving and perfect for pumpkin lovers. Not as great as leftovers, but still yummy. Also good with vanilla ice cream or whipped topping.
Prep Time: 15 min
Total Time: 1 hr
Makes: 16 servings, 1/2 cup each
What You Need
12 slices cinnamon raisin (I omitted raisins) bread, cut into 1-inch cubes (about 8 cups)
4 eggs
1 cup milk
1 can (15 oz.) pumpkin
1 cup firmly packed dark brown sugar
1 tsp. vanilla
1/2 cup PLANTERS Pecan Pieces
1 bottle (20.6 oz.) caramel ice cream topping, heated as directed on label
Make It
PREHEAT oven to 350°F. Place bread cubes in greased 13x9-inch baking dish.
BEAT eggs, milk, pumpkin, brown sugar and vanilla with wire whisk until well blended. Pour evenly over bread; sprinkle with pecans.
BAKE 45 min. or until knife inserted in center comes out clean. Serve warm topped with the caramel topping.
Make Ahead
Assemble dessert as directed; cover. Refrigerate several hours or overnight. When ready to serve, preheat oven to 350°F. Bake, uncovered, 1 hour or until knife inserted in center comes out clean
I did make mine ahead (early morning) and it was good. I cooked it close to an hour, but found at about 50 minutes or so the top was getting very done so I took it out and it was cooked through. This was very good: warm, moist, and flavorful! It looked like a nice fancy dessert too. Would be great around Thanksgiving and perfect for pumpkin lovers. Not as great as leftovers, but still yummy. Also good with vanilla ice cream or whipped topping.
Something Fun & Different
Chicken Chili Cheese Cups
Ingredients:
2 eggs
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup cooked chicken, finely diced
1 (4-ounce) can diced green chilies
2 tablespoons finely chopped cilantro
1/2 cup shredded Monterey Jack
30 mini phyllo shells
Step 1
Heat the oven to 350°. In a small bowl, whisk together the eggs, cream, salt, and pepper. In another bowl, toss together the chicken, chilies, cilantro, and cheese.
Step 2
Place the phyllo shells on a baking sheet lined with parchment paper. Spoon 1 rounded teaspoon of chicken filling into each shell, then add about 1 teaspoon of the egg mixture. Let the shells sit for about a minute so the egg can settle to the bottom. Then add about another teaspoon of egg to each shell, filling it close to the top.
Step 3
Bake the cups until the custard is set, about 15 minutes.(Mine seemed to take closer to 20)
After the cups have cooled, freeze them for up to 2 weeks. To serve, simply reheat them in a 350° oven until heated through, 10 to 15 minutes. Makes 30 quiches.
These were really easy and really yummy. Make sure you use enough cilantro for flavor (I estimated and needed a little more) These are more an appetizer or party food, but we had them for dinner with other sides and it was perfectly light and tasty for a summer meal. The phyllo cups give them a fancy polished look. (I found mine at Target)
Ingredients:
2 eggs
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup cooked chicken, finely diced
1 (4-ounce) can diced green chilies
2 tablespoons finely chopped cilantro
1/2 cup shredded Monterey Jack
30 mini phyllo shells
Step 1
Heat the oven to 350°. In a small bowl, whisk together the eggs, cream, salt, and pepper. In another bowl, toss together the chicken, chilies, cilantro, and cheese.
Step 2
Place the phyllo shells on a baking sheet lined with parchment paper. Spoon 1 rounded teaspoon of chicken filling into each shell, then add about 1 teaspoon of the egg mixture. Let the shells sit for about a minute so the egg can settle to the bottom. Then add about another teaspoon of egg to each shell, filling it close to the top.
Step 3
Bake the cups until the custard is set, about 15 minutes.(Mine seemed to take closer to 20)
After the cups have cooled, freeze them for up to 2 weeks. To serve, simply reheat them in a 350° oven until heated through, 10 to 15 minutes. Makes 30 quiches.
These were really easy and really yummy. Make sure you use enough cilantro for flavor (I estimated and needed a little more) These are more an appetizer or party food, but we had them for dinner with other sides and it was perfectly light and tasty for a summer meal. The phyllo cups give them a fancy polished look. (I found mine at Target)
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