Broccoli Cheese Soup

1- 10 oz frozen broccoli florets
3 Tbs butter
1/4 cup chopped onion
3 Tbs flour (can substitute with Gluten Free flour)
2 cups chicken broth
2 cups whipping cream
1 tsp salt
1/4 tsp nutmeg (optional)
1 cup grated cheddar cheese (optional)

Cook broccoli in microwave. Melt butter in saucepan, add onion and cook until smooth and clear. Stir in flour to make a smooth sauce. Slowly add broth and cream, stir and cook until thickened, add salt, nutmeg and cooked broccoli, Just before serving stir in cheese.

Source: Mom

Christmas Carmels

2 cups sugar
1 cup butter
1 tsp vanilla
1 cup white Karo syrup
1 large can evaporated milk
1 cup pecan pieces

In 3 qt. saucepan, put first 3 ingredients, sugar, butter and vanilla, stirring constantly with wooden spoon until it boils. Add milk very slowly so boiling doesn't stop. Cook and stir, test in cold water to soft ball stage, about 235 degrees. Remove from heat and add vanilla, and nuts. Pour into buttered pan (not margarine) 9x13 or smaller. Cool, remove, cut in squares, wrap in wax paper.

Source: Jolinda McCook

Alfredo Sauce & Creamy Tomatoe Pasta

Alfredo Sauce

Ingredients:

• 3 TBSP butter
• 1 1/2 -2 TBSP flour
• 2 cups whole milk
• Half a block of cream cheese {cut into chunks. Low-fat varieties work just as well!}
• 3/4 cup Parmesan cheese {can use fresh or Kraft}
• 1 teaspoon garlic powder
• salt & pepper to taste

Directions:
Melt butter in a saucepan on medium-low heat. Once melted, whisk in the flour. Gradually add milk, whisking to combine as you go. I generally add it about 1/2 cup at a time, whisk, then wait for the milk to heat up and thicken a bit before adding more.

Once all the milk has been added and it's hot {do not boil!} add the cream cheese. Whisk to combine. Heat the sauce back up before adding the Parmesan cheese. Simmer this until all is melted, and mixed well. Add salt, garlic powder and pepper to taste. Serve over noodles, with chicken, in a pizza, or however you like it!
Creamy Tomato Pasta

Ingredients:

• 1 cup Alfredo sauce
• 1 can of diced tomatoes
• about 4-5 cups cooked pasta
• {if you're planning on freezing this meal, use a heartier pasta like penne- it reheats better}
• about 2 cups vegetables, cooked al dente
• Parmesan cheese, as a topper

Directions:
Combine the above ingredients and bake at 350 degrees for about 20-30 minutes, until cheese on top is melted and entire dish is heated through.

Source:Utah Deal Diva

STRAWBERRY CHEESECAKE TRIFLE

2 qt. Strawberries sliced
1 C. sugar divided
2 8oz. pkgs. cream cheese softened
3 T. orange juice or lime juice (I prefer lime squeezed fresh)
3 C. whipped Whipping Cream
1 loaf (10 oz.) pound cake cubed (Sara Lee in the freezer section works great)
1 large chocolate bars grated
chocolate swirls and strawberries to garnish

1. Toss strawberries with ½ C. sugar. Allow to chill in refrigerator until juicy. (About an hour)
2. Cream together the citrus juice, cream cheese and the remainder of the sugar. Add whip cream and blend until creamy. (Make sure you blend the cream cheese, citrus juice and sugar first, or the acid will curdle the whipped cream.)
3. Drain juice off the strawberries and drizzle onto the cake cubes.
4. Layer in trifle bowl as follows:

½ cake cubes on bottom
1/3 cream cheese mixture
½ strawberry mixture
chocolate shavings
the rest of the cake cubes
1/3 cream cheese mixture
the rest of the strawberry mixture
chocolate shavings
the rest of the cream cheese mixture
chocolate shavings
Strawberries to Garnish

Source: http://www.ksl.com/?nid=204&sid=10534454

Quick & Easy Egg Casserole

Ingredients

6 slices  white bread, torn into bite-size pieces

1 lb. bulk sausage, cooked, drained

1 cup Shredded Sharp Cheddar Cheese

6 eggs

2 cups milk

1 tsp. salt

1/4 tsp. pepper

Make It

HEAT oven to 350°F.
PLACE bread in 13x9-inch baking pan or casserole sprayed with cooking spray; top with sausage and cheese.
BEAT eggs, milk, salt and pepper with whisk until well blended; pour over ingredients in pan.
BAKE 40 to 45 min. or until casserole is set in center and top is lightly browned.

Source: Kraft foods

Never-Fail Toffee

In a COLD electric skillet:

1 lb butter (Do Not use margarine) cut in pieces
2 cups sugar
2 Tbs Karo Syrup (white or dark)
1/4 ts salt

Plug in skillet 400 degrees. Add 6 Tbs hot tap water. Stir with wooden spoon until color of deep tan, about 10 minutes. Candy should follow spoon as you stir and be very thick. Cold water test must form a hard ball. Pour into large sheet pan, sprinkle with 12 oz package of chocolate chips, spread as they melt until entire surface is covered with chocolate. Sprinkle nuts on top of chocolate (I like pecans or almonds chopped very fine)

Source: My mom :)

Microwave Lasagne

1 pound ground beef
1 can of spaghetti sauce
1 can tomato sauce
1 T parsley flakes
1 t dried oregano flakes
1 carton of cottage cheese (16 oz)
1/4 cup grated parmesan cheese
1 egg
1 T dried basil leaves
8 uncooked lasagna noodles
2 cups shredded mozzarella cheese
3 T grated parmesan cheese

1. Brown beef, stir in spaghetti sauce, tomato sauce, parsley and oregano.
2. Mix cottage cheese, 1/4 c parmesan, egg, 1 T parsley and basil.
3. Spread 1 1/3 c meat sauce in baking dish overlap 4 noodles on sauce, add 1 cup cheese filling and 1 cup of mozzarella cheese.
4. Repeat layers
5. With 1 1/3 cup meat sauce, noodles and cheese filling; top with remaining sauce.
6. Cover tightly and microwave 100%, 10 minutes, rotate baking dish 1/2 turn, microwave 50% for 22-28 minutes.
7. Sprinkle with remaining mozzarella and 3T parmesan. Cover and let stand for 10 mins.

Source: Mom

Cranberry Jello Salad

2- 3 oz raspberry jello
1 can crushed pineapple drained
1 can whole cranberry sauce
2 cups hot water
3/4 cup fruit juice (reserve from canned pineapple)
1 cup nuts

Dissolve jello in hot water and add ingredients. Refrigerate jello until firm. Add topping and nuts. Note: if you double this recipe do not double the fruit juice.

Topping
1/2 pint sour cream
1 package of cream cheese
Mix in food processor.

Source: Mom & Grandma

Quiche

5 eggs
1 cup sour cream
1 1/2 cup grated cheese
Cooked sausage (as much as of want)
1 large frozen pie crust shell (or make your own)

Mix all ingredients, pour into shell, and bake at 350 degrees for 40-45 minutes.

Source: Amy Lamoreaux

Deluxe Cheeseburger Salad

4 sesame seed hamburger bun tops (omit for gluten free)
1 small red onion, divided
2 tomatoes
3/4 lb lean ground beef
1/2 cup diced dill pickles
3/4 cup ketchup
1 Tbs yellow mustard
8 cups sliced romaine lettuce
1 cup shredded cheddar cheese

Preheat over to 425 degrees. Slice bun top into 1/4 in strips. Arrange in a single layer on pan. Bake 8-10 min or until lightly toasted.

Dice onion and tomatoes.

Cook ground beef until no longer pink and add 1/2 onion to beef.

Combine 1/2 chopped onion, pickles, ketchup and mustard. Add ground beef and mix well.

Arrange lettuce on serving platter. Spoon beef mixture over lettuce. Top with cheese, tomatoes, sliced onions and hamburger buns.

Source: Amara Gulsby

Cheese Ball

2-8 oz cream cheese
1-8 oz crushed pineapple (drained)
2 T green onions
1 1/2 tsp seasoned salt
Pecans
Parsley flakes

Mix pecans and parsley flakes in bowl and set aside. Mix other ingredients in food processor. Roll cheese ball onto the pecans and parsley with wax paper.

Potato Casserole

2 lbs frozen hash browns (I use Smiply Potatoes)
1 can cream of chicken soup
16 oz sour cream
1/2 cup chopped green onions
1 cup grated chedder cheese
4 tablespoons butter
corn flake crumbs

Heat soup, sour cream, onions, 1/2 c cheese and 2 tablespoons butter. Pour over potatoes and spoon into a 9 by 13 greased baking dish. Sprinkle with 1/2 cup grated cheese and 1/2 cup of corn flake crumbs. Pour 2 Tbs melted butter over the crumbs.

Bake at 350 degrees of 1 hour.

Source: Jody Hadfield

Egg Noodles

2 cups of all purpose flour
3 egg yolks
1 egg
1 teaspoons salt
1/3-1/2 cup water

Measure Flour into bowl, make a well in the center. Add egg yolks, whole egg and salt. Mix egg into flour, add water 1 Tablespoon at a time, mixing thoroughly after each addition. (add only enough water to form dough into ball)

Turn dough onto well floured board. Knead until smooth and elastic for about 10 minutes. Let rest of 10 min.

Divide Dough into 4 equal parts. Roll dough, 1 part at a time into paper thin rectangle. Keep remaining dough covered. Cut dough crosswise into 1/8 stripes. Shake out and place on towel to dry (about 2 hours).

Cook in 3 quarts boiling water (salted) 12-15 minutes until tender.

Coconut Curry Chicken

Ingredients

• 1 lb boneless, skinless chicken breast (about 2 large breasts)
• 1 ½ tablespoons vegetable oil
• 1 ½ tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 5 tablespoons sugar
• salt and pepper to taste

Directions

1. Assemble ingredients.
2. Dice onion and cut up chicken. Season chicken pieces with salt and pepper.
3. Heat oil in a large skillet over medium-high heat for two minutes. Add curry and mix thoroughly. Let flavors meld for an additional 2-3 minutes, stirring occasionally.Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 5-7 minutes, or until chicken is mostly cooked through.
4. Transfer mixture to a heated crock pot. Add coconut milk, tomatoes, and sugar and stir to combine. Cover and cook on low 2-3 hours.
5. Cook 2.5 cups of rice according to package directions. Serve chicken over rice. Enjoy!

Source: Utah Deal Diva