::{Broccoli and Cheese Soup AND Quick Rolls}::

::{BROCCOLI AND CHEESE SOUP}::

The pictures really don't do this soup justice! It was fabulous and I have to put in a disclaimer: Get a small bowl the first time around so you won't feel like such a pig when you load up your second bowl! Even CLINT had seconds on this {and those of you who have ever eaten with him know that he is A: a picky eater and B: eats like a bird so I was very impressed!} :0)

4 c water

2 c diced potatoes

20 oz frozen chopped broccoli {or thereabouts}

3 chicken bouillon cubes

1/2 c diced onion {again, I prefer the taste and convenience of dried minced onions. I used about 1 1/2 Tbs}

2 cans cream of chicken soup

1 lb cubed Velveeta cheese

Ok, mix first 5 ingredients together and simmer for about 30 minutes or until broccoli is tender. Stir often. Add cream of chicken soup and Velveeta and simmer for another 15 minutes. Keep stirring often to prevent scalding. If you want to {I didn't} you can add a head of chopped cauliflower. If the soup ends up too thick, add another cup of water and one more bouillon cube.

::{QUICK ROLLS}::

3 1/4 - 3 3/4 c flour

1 pkg quick rise yeast

1 c milk

1/4 c sugar

1/3 c butter

3/4 tsp salt

1 beaten egg

Ok, stir together 1 1/4 c flour and the yeast. In a small sauce pan, heat and stir milk, sugar, butter and salt until WARM and butter just starts to melt. Add to flour mixture along with egg. Beat with mixer on low for 30 sec, scraping sides of bowl constantly. Beat on high 3 min. Add remaining flour, and only mix until combined.

Turn dough onto floured surface and knead into a smooth, elastic dough {a few minutes, be careful not to over-knead!}. Divide dough in half, cover and let rest for 10 minutes. Meanwhile, lightly grease pan{s}. You can put them in a glass dish for traditional rolls, but I prefer to make Cloverleaf Rolls.

For traditional rolls, divide dough into 20 - 24 balls, pulling edges under to make a smooth top and place in prepared pan.

For Cloverleafs, divide dough into 36 balls, pulling the edges under to make a smooth top and place 3 per greased muffin cup. {Obviously you will be using a muffin pan} :0)

Cover and let rise until double in size, about 30 minutes. I like to let mine rise on top of the stove cuz it's nice and warm.

Bake for 15 - 18 minutes or until rolls sound hollow when lightly tapped. Cool on wire rack.

::If you want a glossy, crisp top crust, brush with milk or a beaten egg before baking. If you want a soft, shiny crust, brush the baked rolls with butter when you take them out of the oven::

Tiffany

::{Tiffany's Obnoxiously Delicious Chocolate Chip Cookies}::

Yes, that really is their name. :0)

*Preheat oven to 375

1/2 c margarine
1/2 butter {I am a fan of using butter in my cooking, but this actually works a little better using 1/2 and 1/2, trust me}
1 c packed brown sugar
1/2 c sugar
1/2 tsp baking soda
2 eggs
1 tsp vanilla
2 1/2 c flour
12 oz package milk chocolate chips
::Secret Ingredient:: 4oz package instant french vanilla pudding

Ok, beat butter and margarine with mixer for 30 sec. Add brown sugar, sugar, baking soda and french vanilla pudding mix. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in flour. When all mixed up, add chocolate chips.

Bake for 8 - 10 minutes on ungreased cookie sheet. Cool on a wire rack.

::VERY IMPORTANT!!:: Watch the first batch very carefully! You need to take the cookies out when JUST THE EDGES are golden brown. You will think it is too early {and it might be, you will have to use the first batch as a test}, but even letting them cook for 1 minute too long is bad - unless you like crunchy cookies. However, if you prefer soft cookies that stay soft for about 3 days {no joke!}, take them out of the oven before you think they are finished! Each oven is different, I actually have to cook mine for 12 minutes, so seriously watch your first batch like a hawk adjust your time for the rest!!

Good luck and enjoy!

Tiffany

::{The Best Chili at the Fall Fest}::

This is the only picture I have of my chili, sorry ladies! {Ok, so maybe I'm a little proud that my food actually won an award!} :0)

1 lb lean ground beef

1/2 cup onion {I prefer to use dried minced onion and just shake a bunch in there!}

1 envelope taco seasoning

1 envelope ranch seasoning

1 - 4oz can chopped green chili - undrained

3 - 14oz cans petite cut tomatoes, undrained

1 - 16oz can kidney beans, undrained

2 - 15oz cans pinto beans, undrained {or 1 Qt for those who can their own}

1 - 16oz can black beans, undrained

1 1/2 cups water {or 1 can full}

Ok, in a large pot, brown beef and onion. Drain fat. Add taco seasoning and mix well. Add all other ingredients and mix well. Bring to a gentle boil, stirring often. Reduce heat and simmer for 1 1/2 - 2 hours, stirring occasionally and adding a little more water if needed.

Top with cheese, green onions {yum!}, corn chips, sour cream, avacado, etc.

Tiffany

Pumpkin Roll

Okay, So I'm stealing someone else's recipe again. I got this one from Tiffany a while back and Brian and I LOVE it! It does take quite a bit off time (sitting in the fridge), but it's really easy and SO yummy!

Cake-
3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
3/4 cup flour

Mix ingredients together. Spray cookie sheet and line with wax paper (leave a little hanging over the edge of cookie sheet). Spray wax paper also. Pour mixture onto wax paper. Bake at 375 for 15 minutes. Sprinkle powdered sugar on a dish towel. Hold onto sides of wax paper and flip the pumpkin bread onto the dish towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Refrigerate for 1 hour.

Filling-
8 oz. cream cheese
1 tsp. vanilla
2 Tbs. butter
1 cup powdered sugar

Unroll cake. Spread topping and roll back up (not with towel :)) Wrap in foil and freeze. I let it sit in the freezer for a while and then precut slices, that way we dont have to dirty a knife every time we want a piece.

Marie Cluff

Crumble-top Pumpkin Bread or Muffins!

1 can (15 ounces) Pumpkin

1 2/3 c. sugar

2/3 c. vegetable oil

4 large eggs

3 c. flour

2 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1/2 tsp. ground cloves ( I didn't have that, so I used pumpkin pie spice!)

1/2 c. chopped nuts (optional)

1/2 c. raisins (optional)

1. Move oven rack to low postiiton so that tops of pans will be in center of oven. Heat oven to 350 degrees. Grease bottoms of 2 pans or put muffin cups in muffin pan.

2. Mix pumpkin, sugar, oil, vanilla, and eggs in large bowl. Stir in remaining engredients except nuts & raisins. Add nuts & raisins. Divide batter evenly between pans. Sprinkle with Streusel Topping.

3. Bake regular size loaves 50-60 mins., mini loaves 30-35 mins. or muffins 18-20 mins. Enjoy!

Streusel Topping:

3 Tbls. Flour

3 Tbls. Sugar

3/4 tsp. cinnamon

2 Tbls. butter

Combine flour, sugar, and cinnamon. Cut in butter with a pastry cutter or two knives until mixture is crumbly.

Michele Peterson

White Chili

This is a favorite winter recipe, and it's really easy!

For a quick meal, use canned chicken.

1 lb. Boneless, Skinless, Chicken Breasts
2 cans Great Northern Beans (rinsed & drained)
2 can s chopped green chilies
1/2 can Chicken Broth
1 tsp. Cumin
1/2 tsp. Pepper
1 1/2 tsp. Garlic Powder
1 tsp. Salt
1 tsp. Oregano
1/2 tsp. Red Pepper
1 Tbls. Vegetable Oil
1 Medium Onion chopped
1 C. Sour Cream

Saute chicken in oil and garlic powder until no longer pink. (Or you can boil the chicken.) Chop or shred chicken. Put in crock pot and add the rest of ingredients, except the sour cream. Cook until chicken is tender (a couple of hours).
If you boiled the chicken you can put all ingredients in a pot and just heat it all together. But it does taste better if you letter all the flavors blend for a couple of hours.
Add sour cream just before serving. Serve with warm tortillas or chips!

Michele Peterson