Vegetable Cheddar Soup

Vegetable Cheddar Soup

By: Karen Butterfield

Prep Time:10 Min
Cook Time:30 Min
Ready In:40 Min

Ingredients
1/2 cup butter
1 onion, chopped
4 stalks celery
1 (16 ounce) package frozen chopped broccoli Or use fresh about 2 to 3 cups chopped
about 1 1/2 cups chopped cauliflower
about 1 1/2 cups diced carrots
1 potatoes diced
4 (14.5 ounce) cans chicken broth
1 (1 pound) loaf processed cheese food, cubed
2 cups milk, cream, or half and half
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water


Directions
In a stockpot, melt butter over medium heat. Cook onion and celery in butter until softened. Stir in broccoli, cauliflower, carrots and potato, and cover with chicken broth. Simmer until veggies are tender, 10 to 15 minutes.

Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

Pumpkin Cookies

Pumpkin Cookies

By Amy and Tom Eddington

4 cups flour
2 cups uncooked quick oats
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 1/2 cups butter, softened
2 cups brown sugar
1 cup granulated sugar
1 egg
1 tsp. vanilla
1 (16 oz.) can solid pack pumpkin
1 cup chocolate chips

Preheat oven to 350 degrees.
Cream butter and add sugars beating until light and fluggy. Add egg and vanilla. Alternate adding dry ingredients and pumpkin mixing well. Stir in chocolate chips. Drop 1/4 c. dough on greased cookie sheet-spread out. Bake 20-25 minutes at 350 until cookies are firm.

Makes about 32 large cookies. Cool, frost with buttercream icing and decorage to look like pumpkins.(We use candy corn, m&m's, chocolate chips & any small halloweenish candy)

Buttercream Frosting4 cups powdered sugar1/2 cup butter flavor crisco1/2 cup butterpinch of salt3-4 Tbsp. milk1-2 tsp. vanillaPlace powdered sugar in large mixing bowl. Add shortening, salt flavoring and milk beginning with 2-3 Tbsp. milk at first and add more later if necessary. Tint orange with yellow & red food coloring. Blend about 5-10 minutes at medium to high speed until fluffy.

Broccoli Cheese Soup

Broccoli Cheese Soup
By: Karen Butterfield
Prep Time:
10 Min
Cook Time:
30 Min
Ready In:
40 Min



Ingredients
1/2 cup butter
1 onion, chopped
1 (16 ounce) package frozen chopped broccoli
4 (14.5 ounce) cans chicken broth
1 (1 pound) loaf processed cheese food, cubed
2 cups milk
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water

Directions
In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

First Blog

today i am starting to blog.
woo-hoo