Recent Recipes
Page 54
This is a perfect fall or winter soup. It can easily be made vegetarian just by substituting vegetable broth.
- 2 tsp olive oil
- 1 cup onion. diced
- 1 cup celery, diced
- 6 cups chicken broth
- 1 cup milk
- 3 cups potatoes, cubed
- 8 ounces shredded cheddar cheese
- 1/2 tsp salt
- 1/4 tsp ground white pepper
- 1 tsp dry mustard
- In a fry pan saute onions and celery in olive oil until tender.
- Boil potatoes until soft. Drain and return to pot.
- Add celery and onion mixture, broth, and milk. Bring to a simmer.
- Blend with an emersion blender until smooth
- Add cheese, salt, white pepper, and dry mustard. Stir until combined and cheese is melted.
Published: Sunday, August 7th, 2011
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These are also sometimes called buckeyes and they are one of my favorite Christmas cookies! I think that they would be delicious any time of year though.
Yield: 6 dozen cookies
- 1 1/2 cups peanut butter
- 1/2 cup butter
- 1 tsp vanilla
- 1 lb powdered sugar
- 2 cups chocolate chips
- Cream the peanut butter, butter and vanilla together.
- Add the powdered sugar.
- Roll into balls about the size of a quarter.
- Melt the chocolate chips in a double boiler.
- Dunk the peanut butter balls in the chocolate, using toothpick or fork.
- Put on waxed paper or aluminum foil to harden.
Published: Sunday, August 7th, 2011
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Submitted by: Marie
- 3 1/2 oz bittersweet chocolate, chopped
- 5 tablespoons unsalted butter
- 1 egg
- 1/2 cup sugar
- 3 tablespoons self-rising flour
- 1/2 cup coarsely chopped nuts (you choose what kind, I used pecans)
- 1 oz white chocolate chips
- 1 cup marshmallows
- Preheat oven to 350
- Put the chocolate and butter in a heatproof bowl set over a pan of gently simmering water. Do not let the bowl touch the water. Stir until almost melted. Remove from the heat and let cool for about 5 minutes
- Beat in the egg, then stir in the sugar. Sift the flour into the mixture and fold in, then stir in remaining ingredients.
- Spoon into paper liners and bake for about 17 minutes until the top has turned pale and crackly and is just firm to the touch.
Published: Sunday, August 7th, 2011
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Submitted by: Corin
- 1/4 lb brussel sprouts
- olive oil
- 2 cloves garlic, minced
- 1 tsp sea salt
- 1 package 3 cheese tortellini
- 1/2 tomato, diced
- 1/2 stick unsalted butter
- 1 tsp lemon juice
- salt and pepper
- shredded parmesan
- Preheat oven to 400.
- Cut brussel sprouts into 3rds. Layer on cookie sheet. Drizzle with olive oil, garlic and sea salt. Toss together. Cook for 10 minutes or until golden brown.
- Cook tortellini according to package directions.
- In small saucepan, melt butter and simmer for 5 minutes or until you see golden brown flecks. Immediately remove from heat and add tomatoes, lemon juice and salt and pepper to taste.
- Toss sauce together with tortellini and brussel sprouts. Garnish with parmesan cheese.
Published: Wednesday, August 3rd, 2011
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