Broccoli Cheddar Soup

• 2 tablespoons butter
• 1 onion, chopped
• 1 stalk celery, chopped
• 3 c. chicken broth
• 8 c. frozen broccoli florets
• 2 c. colby jack shredded cheese
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1 tsp. salt
• 1 tsp. Morton Nature's Seasons Seasoning Blend
• 
  
• Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes. Pour 1 and 1/2 c. of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into pot. Add 2 c. cheese and stir until melted. In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

Adapted by me from here. (All Recipes)

Lasagna

1 lb. ground turkey, browned (you can substitute any lb. of ground meat)
2 (24 oz. jars) Classico Tomato and Basil Pasta Sauce
2 eggs, slightly beaten
16 oz. ricotta cheese
1/2 c. Parmesan cheese
3 c. shredded mozzarella cheese
1/2 lb. Lasagna Noodles (straight from the box, not cooked)

Preheat oven to 350 degrees. Brown the turkey over high heat. Add jars of pasta sauce and simmer. Beat egg in small mixing bowl. Add ricotta cheese and parmesan cheese. Stir until well blended. Spread 1/2 c. sauce along a 9X13 dish. Top with lasagna noodles. Spread a thin layer of ricotta cheese mixture over each noodle. Top with 1/2 c. mozzarella cheese followed by 1/2 c. pasta sauce. Repeat layering. Top final layer with mozzarella cheese and cover with foil. Bake covered for 45 minutes to an hour. (until hot and bubbly)
Let stand 15 minutes uncovered before serving.

Chai Spice Coffee Cake

Cake:
2 1/2 c. all purpose flour
1 1/2 c. firmly packed brown sugar
1/2 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
1 1/2 sticks butter, softened
1 c. chopped walnuts
1 tsp. baking soda
1 egg
1/2 c. plain greek yogurt
1/2 c. Hellmann's mayonnaise

Topping:
1/4 c. nut mixture
2 Tbsp. sugar
1/2 c. chopped walnuts
1 tsp. cinnamon
1 tsp. chai spice blend

Preheat oven to 350 degrees. Butter and flour 13X9 baking pan.

Combine the flour, brown sugar, 1/2 c. sugar, salt, and 1 tsp. cinnamon in mixing bowl. Blend together with the mixer on low. Add butter and mix until mixture is slightly crumbly. Remove 1 1/2 c. of crumb mixture and add 1 c. walnuts making a nut-crumb mixture. Mix and press 1 1/4 c. of this mixture into 9X13.

Take 1/4 c. of the nut-crumb mixture and make topping. Add 2 tbsp. sugar, 1/2 c. walnuts, 1 tsp. cinnamon, and 1 tsp. chai spice blend. Set aside.

To the remaining crumb mixture in the mixing bowl add baking soda, egg, yogurt and mayonnaise. Mix at medium speed for half a minute until it is a batter. Pour this batter over the crumb mixture in the 9X13. Spread with large spatula to sides making large strokes continually from the middle of the batter to the edges being careful not to upset the crumb mixture on the bottom of the pan. Sprinkle with the reserved topping and bake for 40 minutes. Serve warm or room temperature.

Our Favorite Hershey's Cocoa Brownies

1/2 c. (1 stick) butter, melted
1 tsp. vanilla
1/2 c. flour
1/4 tsp. baking powder
1 c. sugar
2 eggs
1/3 c. cocoa
1/4 tsp. salt

Heat oven to 350 degrees. Stir together butter, sugar and vanilla until well mixed. Add eggs and beat well with spoon. Add flour, cocoa, baking powder and salt. Stir until well blended. Pour into greased 9 in. square baking dish.  Bake for 20 minutes or until a toothpick comes out clean.

Hamburger Vegetable Soup

1 lb. ground turkey (ground beef works fine too)
5 c. beef stock (you could also use water)
1 16 oz. can petite diced tomatoes (don't drain)
1 small onion, chopped
1 c. celery, diced
1/3 c. pearl barley
1/4 c. catsup
2 tsp. seasoned salt
1 tsp. dried basil
1 bay leaf
salt and pepper to taste

Brown meat in large pot. Add all ingredients and bring to a boil. Reduce heat and simmer covered for an hour. Remove bay leaf and serve.

Russian Chicken

6 chicken breast halves or 6 thighs
1 8 oz. bottle Catalina Dressing
2 Tbsp. Agave Nectar
1 medium onion thinly sliced in rings
1 tsp. minced garlic
Salt and Pepper

Preheat oven to 300 degrees. Place chicken pieces in a 9x13 baking dish. Mix all other ingredients. Spread over chicken to cover. (at this point dish can be put into freezer for up to 3 months; thaw before baking) Bake 2 hours.

Chocolate Peanut Butter Candy Bars

1/3 c. agave syrup
1/4 c. peanut butter (I used Jif)
2 Tbsp. butter
2 c. original granola (I used Heartland)
1/4 c. semi sweet chocolate chips

Heat syrup, peanut butter and butter over medium heat, stirring until smooth. Remove from heat adding granola and chocolate chips. Stir then drop by Tbsp. onto cookie sheet. Carefully shape lengthwise into 'candy bars.' Chill atleast 15 minutes in fridge. Transfer to an airtight container keeping them in fridge. (trust me they get goey if left out for more then a few minutes)

Original recipe found (click here). Revised by me.