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

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 :)

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

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

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