Cheesy Vegetable Chowder

2 Tablespoons butter

1/2 cup chopped onion

1 cup finely chopped carrot

1 stalk celery, finely chopped (feel free to add more celery if you like celery; I don't, so I don't add much)

1 Tablespoon minced garlic

4 cups chicken broth (I usually use a mixture of low-sodium chicken broth and broth made with chicken soup base because it gives it such nice flavor)

2 large baking potatoes, peeled and chopped

1 Tablespoon flour

1/2 cup water

2/3 cup milk

2 cups chopped broccoli

2 heaping cups shredded cheddar cheese

Melt the butter in a large soup pot.  Add onions, carrots, and celery and saute over medium heat until tender.  Add garlic and cook 1 or 2 additional minutes.  Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender.  Mix flour with water, add, and simmer until soup is slightly thickened.  Add milk and broccoli and cook until broccoli is just tender and soup is heated through.  Stir in cheese, allow to melt, and serve.

artichoke dip

8 oz cream cheese 2 cups mayo 2 cups Parmesan cheese 2 tablespoon fresh dill 2 cloves garlic minced 3 (6 oz) jars marinated artichoke hearts drained and chopped 1large round loaf sourdough bread Cut thick slice off top of bread and hollow it out. Fill food processor with all ingredients except artichokes. Blend. Add artichokes and pulse lightly. Fill bread and cover with top. Wrap in 2 layers of foil and bake at 300 for 2 hours. Thank you Michelle.... this is amazingly good! I can't wait to make it and eat it up!

Pear Crisp with Whiskey Cream Sauce

Pear Crisp with Whiskey Cream Sauce

FILLING INGREDIENTS:

• 4 whole (to 5) Large Pears (Bosc pears work well)
  
• ⅔ cups Sugar
  
• ¼ teaspoons Salt
  
• 1 to 2 tablespoons whiskey
  

TOPPING INGREDIENTS

• 1-½ cup All-purpose Flour
  
• ⅓ cups Sugar
  
• ⅓ cups Firmly Packed Brown Sugar
  
• ½ teaspoons Cinnamon
  
• ½ cups Pecans, Very Finely Chopped
  
• 1 stick Butter, Melted
  

PREPARATION INSTRUCTIONS:

Preheat oven to 350 degrees.
Peel, core, and dice pears. Place into a bowl and stir together with 2/3 cup sugar and 1/4 teaspoon salt, and 1 to 2 tablespoons whiskey. Set aside.
In a separate bowl, combine flour, sugar, brown sugar, cinnamon, and pecans. Stir together. Drizzle melted butter gradually, stirring with a fork as you go until all combined. Mixture should be very clumpy.
Pour pears into a baking dish; top with crumb topping.
Bake at 350 degrees for 30 minutes.
Place pan on top rack of oven for an additional 10 minutes, or until topping is golden brown.
Serve warm with whiskey cream sauce.

Whiskey Cream Sauce:

• 1/2 cup sugar
  
• 1 stick butter
  
• 1/2 cup cream
  
• 1/4 cup Jack Daniels
  

Combine all ingredients in a saucepan. Stir constantly over low heat until mixture reaches a low boil. Turn off heat. Pour, warm, over the individual servings of bread pudding.

Read more: http://www.bonniehunt.com/blog/the_pioneer_woman_ree_drummond.php#ixzz0Xv1Ncx2j

MONSTER COOKIES

MONSTER COOKIES

1 c. butter
3 eggs
1 c. brown sugar
1 c. white sugar
1/4 tsp. vanilla
1/4 tsp. Karo syrup
2 tsp. soda
1 1/2 c. peanut butter
1 c. chocolate chips
4 1/2 c. oatmeal
M & M candies

Mix all ingredients except M & M's. Spoon by teaspoonful onto ungreased cookie sheet. Put 3 M & M candies on each cookie to give monster face. Bake 12 minutes at 350 degrees. Don't over bake. (I personally add a MORE than 3 candies... but your choice)

Zucchini Parmesan Crisps

Cooking spray
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper

Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.

Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

roquefort cheese chips

I have not tried these yet... but I am just waiting for a new excuse to.

1 bag lightly salted potato chips (like cape cod kettle chips)
1/2c white sauce
1/4c cream cheese
2tbsp crumbled roquefort cheese
1tbsp half and half
1/4c blue cheese crumbles

preheat oven 35oF
place potato chips on baking sheet
bake 15 min

In a small saucepan over medium heat
combine all remaining ingredients except blue cheese
cook until melted stirring constantly
remove from heat

drizzle cheese sauce over hot chips
sprinkle blue cheese over the top and serve

I am sure these will go fast, so be ready with extras!

creole short ribs

Oh wow, I made this a few weeks ago and my husband is still talking about it.

1 1/2c flour
2tbsp pepper
4 1/2 lbs beef short ribs, rinsed and patted dry
2tbsp canola oil
1 large onion, peeled and chopped
1 clove garlic, crushed or minced
1 can (14.5oz) diced tomatoes
1 can (14oz) beef broth

In a small bowl combine
flour
pepper
dredge short ribs into mixture

Heat oil in a large skillet
brown ribs on all sides
remove ribs from pan
drain fat
add remaining ingredients to pan
bring to a boil over medium heat
scraping brown bits from pan

Preheat oven to 350F
return ribs to pan and spoon sauce over top
return to a boil and cover tightly
place pan in preheated oven and braise for 2-2 1/2hrs until ribs are tender

I love to serve this on top of some brown rice. The subtle sweetness of brown rice pairs perfectly with the seasoning ans spice of the ribs. They will be so tender... the left overs work great as a sandwich!

great grandma's potato soup

This recipe has been passed through my Dad's side of the family for a few generations now. There is no better comfort food when you are sick, lonely, or been up too late the night before! You can add anything to it (some chili powder for a kick is my favorite.) My family has added bacon, chives, or clams. Your choice!

3 lg diced potatoes
boil them in salt and water until tender
set aside

In a bowl
1c flour
1 egg
cut through with a knife forming little balls (as my family calls them rivlets)

In a large pot
3c water
1/2 stick of butter
bring to a boil
add egg balls
1can of evaporated milk
add back the cooked and drained potatoes
I add salt and a little pepper to taste

Serve with some homemade bisquick biscuits and enjoy.