Wednesday, November 30, 2011

Broccoli Cheese Soup

1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock (2 cups water 4 tsp knorr chicken boullion)
2-3 cups frozen broccoli- chopped or blended
1 cup carrot, finely grated
8 ounces grated sharp cheddar cheese
salt and pepper

Sauté onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.
Add the chicken stock. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat 10-20 minutes.
Add salt and pepper to taste. Can be puréed in a blender. Return to heat and add cheese.

adapted from:

Friday, November 18, 2011

Baked carmel chocolate drizzled popcorn

½ cup Butter

2 cups Brown Sugar

½ cup Corn Syrup

1 tsp Salt

½ tsp Baking Soda

1 tsp Vanilla

3 bags Popped popcorn

In a sauce pan melt butter, sugar, corn syrup, and salt together. Bring to a boil and boil for 5 minutes. Take pan off the heat and add baking soda and vanilla.

Pour over popped popcorn and mix as well as you can. Spread caramel popcorn onto 2 greased cookie sheets and bake in the oven.

Bake @ 250 for 1 hour mixing every 15 minutes. Take out and let cool.

While cooling, make chocolate mixture.

2 cups Chocolate chips (any flavor you like)- This was way to much for me- I probably used half of it.

2 TBS Vegetable Oil

Melt in a small sauce pan over the stove. Once melted and smooth, drizzle chocolate over the caramel popcorn. Let the chocolate set, break into pieces, and serve.