Broccoli cheese Soup

Broccoli Cheese Soup

By Laura Hromsco

3 (10 oz) packages frozen chopped broccoli

3 (14.5 oz) cans chicken broth

6 tablespoons butter

1 onion, chopped

1 clove garlic, minced

1/2 cup flour

2 cups milk

1 lb Velveeta

1 lb shredded cheddar cheese

In a large pot, simmer broccoli in broth for 15 mins.

In separate pot, saute onions and garlic in butter over medium heat for 5 minutes (or until desired tenderness).

Add flour to onions and stir well, forming a thick paste.

Gradually add milk and stir until thickened (about 10 minutes)

Add milk/onion mixture to broccoli mixture.

Add cheese, stirring until melted

(Note: be careful not to let the soup boil or the cheese will break down).

Enjoy!

Southwest Cheesecake

Southwest Cheesecake

By Jodie Ryan

1 cup finely crushed tortilla chips

3 T. butter or margarine, melted

2 packages (8 ounces ea) cream cheese, softened

1 packet taco seasoning (divided)

2 eggs

1 cup shredded Colby/Monterey Jack cheese

1 can (4 ounce) chopped green chilies, drained

1 cup sour cream

Garnish:


1/2 cup  sliced green onion

1/3 cup chopped tomatoes

1/4 cup pitted ripe olive slices

Heat oven to 350°F. Stir in chips and butter in small bowl; press into 9-inch spring form pan. Bake 15 minutes.

Beat cream cheese and eggs in large mixing bowl at medium speed until well blended. Add 1/2 of taco seasoning. Mix in shredded cheese and chilies; pour over crust and bake 30 minutes.

Mix remaining taco mix with the sour cream. Spread sour cream over cheesecake. Bake for 15 more minutes.

Cool on a rack. Loosen cake from rim of pan. Refrigerate until ready to serve at least 30 minutes. Top with remaining ingredients just before serving.

Yield: 10 servings

Buffalo Chicken Wings

By Jen Jaromin

Buffalo Chicken Wings

2-3 lbs of chicken wings, cut apart (this part takes the longest)
1/2 cup Franks Red Hot
1/3 cup butter

OR 3/4 cup Franks Buffalo Wing Sauce

Bake wings at 500 degrees, on the lowest rack, 20-25 minutes or until cooked through and slightly crispy on the outside. Toss with sauce and butter or Wing Sauce. (Add more butter for milder wings, more Red Hot for hotter wings)

Corn Grits

By Lindsay Blaise

2 c chicken broth
1 c cream
1 c milk
1 c yellow corn grits (also known as polenta)
2-3 ears of roasted corn (cut off the cob)
1/4 c butter
1-2 t salt (to taste)

Bring all liquids to boil, turn down heat and add grits. Simmer until grits are thick, add in salt and butter and the roasted corn. Enjoy!

Tomato Cheese Bread

By Christina Myers

Tomato Cheese Bread

2/3 cup milk
2 cups Bisquick
3 medium tomatoes sliced
1 small onion
2 T butter
¾ cup sour cream
1/3 cup mayo
1 cup grated cheddar cheese
¾ t salt
¼ t pepper
¼ t oregano
pinch sage
Paprika

Preheat
oven to 400 degrees. Grease 9X13 baking dish. Stir milk into Bisquick to make
soft dough. Knead dough lightly 10-12 strokes. Pat dough into bottom of baking
dish, pushing sides up to form shallow rim. Arrange tomato over dough. Saute
onion in butter until tender. Blend with remaining ingredients. Spoon over
tomatoes and sprinkle with paprika. Bake 20-25 min. 

Easy Peach Cobbler

By Amanda Carl

Ingredients:

2 cans sliced peaches (can use fresh peaches that have been sitting in at least 3/4 cup sugar for over a day so that they produce a syrup)

1 box butter recipe cake mix
 stick butter, melted

Directions:

In a greased 9x9 dish, pour peaches (including juice) and spread evenly over bottom. Pour cake mix powder on top and spread evenly over peaches. Pour melted butter evenly over cake mix. Bake at 350 degrees for 30 minutes or until lightly browned.

Charleston Macaroni Pie

By Alesya Flynn

Ingredients:

4 cups water
1 cup elbow macaroni
1 teaspoon salt
1/4 cup margarine
2 eggs
1 teaspoon dry mustard
1 1/4 cups milk
8 ounces med sharp cheddar cheese, cubed
1/2 teaspoon pepper

Directions:

Bring water and salt to boil, add macaroni and boil for 15 minutes, stirring occasionally. Drain. Add margarine to hot macaroni. In small bowl, beat eggs, dry mustard and milk with whisk and add to macaroni. Stir and add cheese which has been cut into small cubes. Pour into buttered 2 quart casserole dish. Sprinkle pepper on top. Bake uncovered at 350 degrees for 35 minutes or until lightly browned around edges but still soft in the center. Serves 6.

**Recipe was doubled for recipe club meeting**