CREAMY BROCCOLI AND CHICKEN SOUP

Yield: 10-12 Servings
2 Tbs butter
1 large bunch broccoli, chopped
or 2 boxes frozen chopped broccoli
1 onion, chopped
3 cloves garlic, minced
4 cups chicken broth
3 cups cream
1 can broccoli cheese soup
1 tsp salt
1/8 tsp. white pepper
1-2 Tbs fresh chopped oregano or ½ tsp. dried oregano
2 C cooked, diced chicken or turkey (or 2 cans chicken)
½ cup cheddar cheese
½ cup Parmesan cheese (fresh grated)
Sauté broccoli, onion and garlic in butter (If using frozen broccoli, sauté onion and garlic first until tender; then add thawed broccoli). Add chicken broth and cook until broccoli is crisp/tender. Puree half of mixture in blender. Return to pot. Stir in remaining ingredients and cook until hot and thickened (about 15 minutes). Garnish with additional cheese, if desired.

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Over night Coffee Cake

1 c. Flour
1/4 c. Sugar
1/4 c. Brown Sugar
1/2 t. Baking Soda
1/2 t. Baking Powder
1/2 t. Cinnamon
1/2 c. Buttermilk
1/3 c. margarine
1 egg

Combine all ingredients: mix well. Spread in greased 9" round cake pan: cover with plastic wrap and refrigerate overnight. sprinkel with topping: bake at 350 degrees for 20 to 25 minutes. drizzle with glaze.

Topping:
1/4 c. brown sugar
1/4 c. Chopped Nuts
1/2 t. Cinnamon
1/4 t. nutmeg
toss all ingredients together.

Glaze:

1/2 c. powdered sugar
1/4 t. vanilla extract
3 to 4 t. of milk

combine powdered sugar and vanilla: stir in enough milk to reach desired consisency.

Tatet tot casserole

INGREDIENTS 1 pound ground beef 1 can of corn 1 can cream of chicken soup 1 box/bag tater tots (thawed or partially-thawed recommended) DIRECTIONS In a frying pan, brown meat. Season with salt and pepper to taste. Preheat oven to 350 degrees. In a Casserole dish put a layer of tater tots  in the bottom. Mix Hambuger, corn, & cream of chicken soup. Poor mixture over tater tots and top with cheese. Cook of and hour.

Time for a Fiesta Soup

 

1/4 cup KRAFT Zesty Italian Dressing

3/4 lb.  boneless skinless chicken breasts, cut into bite-size pieces

1 onion, chopped

1 cup  (1/2 of 14-1/2-oz. can) stewed tomatoes, undrained

1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth

1-1/4 cups  water

1 can (8-1/2 oz.) peas and diced carrots, drained

1 tsp.  chili powder

1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese

HEAT dressing in large saucepan on medium-high heat. Add chicken and onions; cook 5 min., stirring occasionally.
ADD tomatoes, broth, water, peas and carrots and chili powder; stir. Bring to boil. Reduce heat to medium; simmer 8 min. or until chicken is cooked through and onions are tender. Meanwhile, preheat broiler.
LADLE soup into four ovenproof serving bowls; top with cheese. Broil, 6 inches from heat source, 2 to 3 min. or until cheese is melted.

Ginger Bread PAncakes

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 egg
1 1/4 cups milk
1/4 cup molasses
3 tablespoons vegetable oil

Directions

In a small bowl, stir together the flour, baking powder, soda, salt, ginger and cinnamon.

Set aside.

In a large bowl, beat together the egg and milk, then stir in the molasses,and then the oil.

Add the flour mixture until just combined.

Pour a quarter cup of batter for each pancake on a preheated grill.

Cook on the first side until the batter if full of bubbles on the surface.

Flip the pancake and cook til the second side is lightly browned.

Black Bean Mango Salsa

1 can (15 ounce) black beans, rinsed and drained

2 mangos, peeled, seeded and diced small

1 ripe avocado, pitted, peeled, and diced (optional)

1 red bell pepper, cored, seeded and diced small

1/2 medium red onion, diced small

½ tablespoon grated fresh gingeroot

1/2 cup pineapple juice  (or fresh squeezed orange juice)

1/2 cup lime juice from 4 medium limes, plus zest from 2 of the limes

1/2 cup chopped fresh cilantro leaves 

1 tablespoons ground cumin 

1 small jalapeño chile , seeded and minced

Sea Salt and Pepper

1.    Mix all ingredients, including salt and pepper to taste, in medium bowl. Cover and refrigerate to blend flavors, at least 1 hour or up to 4 days.