Broccoli Soup

This is a really easy creamy broccoli soup. It tastes amazingly well.


Broccoli Soup

Ingredients:
1 1/2 lb. broccoli, cut into florets
1 carrot, sliced
4 small potatoes, cut into chunks
1 cup onion
5 cups chicken broth (or 4 cups broth and 1 cup water)
3 tbsp olive oil
3 tsp dry mustard
juice of 1 lemon
salt and pepper to taste

Instructions:
Heat the oil in a large pot. Add onions, potatoes, carrots and mustard, and cook for 5-7 minutes. Add the broccoli and the broth, and simmer for about 20 minutes. By this time, the vegetables should be cooked. Working in batches if necessary, blend the mixture (in a blender) until smooth. Add the lemon juice, season to taste with salt and pepper. Garnish with sour cream or parmesean cheese if you like, and serve.

Link to original recipe at Two Fat Als.

White Bean Chili

We have had a lot of soups at our house this winter. We really liked this White Bean Chili recipe.


White Bean Chili

• 1 lb large white beans, soaked overnight in water, drained
• 6 cups chicken broth
• 2 cloves garlic, minced
• 2 medium onions, chopped (divided)
• 1 Tbsp olive oil
• 2 4-ounce cans chopped green chilies
• 2 tsp ground cumin
• 1 1/2 tsp dried oregano
• 1/4 tsp ground cloves
• 1/4 tsp cayenne pepper
• 4 cups diced cooked chicken
• 3 cups grated Monterey Jack cheese
• 1 jalapeno or serrano pepper, chopped (optional)

1 Combine beans, chicken broth, garlic and half the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, 3 hours or more. Add additional water (or watered-down broth), if necessary.

2 In a skillet, sauté remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and continue to simmer 1 hour. Check seasoning, add jalapeño or serrano to level of desired hotness.

3 Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole. Serve with fresh warmed flour tortillas or tortilla chips.

Link to original recipe at Simply Recipes

Cheesy Bread

We haven't really had much garlic bread, but when we found this recipe, it was really good. Not very good for you, but it tastes really good.


Cheesy Bread

• 8 oz shredded Mozzarella cheese
• 1 lb shredded sharp cheddar cheese
• 1/2 cup mayonnaise
• 2 Tbsp sour cream
  
• 3-4 cloves garlic, minced (substitute garlic powder if you want)
  
• 1 stick unsalted butter (1/2 cup, 4 ounces), softened to the point of being slightly melted (you can use less butter if desired)
  

• 1 loaf of French bread

1 In a large bowl, mix together the cheeses. Stir in the mayonnaise and sour cream. In a separate small bowl blend the butter and garlic until smooth. Add the butter mixture to the cheese mixture.

2 Preheat broiler. Slice loaf of bread in half horizontally, lay crust side down. Spread cheese mixture over the bread. Place under the broiler until nicely browned, about 3 to 5 minutes.

3 Remove from broiler and let sit for 5 minutes until cool enough to handle. Slice the bread with a bread knife. Serve.

Link to original recipe at Simply Recipes

Black Bean Salad

This is a recipe that Scott found. It is actually really pretty good. We hope you enjoy it too.

Black Bean Salad

2 cans black beans, drained, about 30 ounces
1 (15-ounce) can corn, drained
2 Roma tomatoes, diced
1/4 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup diced green onions
1/4 cup diced pineapple
1 tablespoon chopped cilantro leaves
1 jalapeño, seeded and minced
4 tablespoons vinegar
Juice of 1/2 lime
3 tablespoons honey
1 tablespoons salt
1 teaspoon black pepper

Mix all ingredients in a bowl and refrigerate for 1 hour.

Link to original recipe at the Food Network.

Pumpkin Roll

We have had a lot of pumpkin around lately. Scott came across this really great pumpkin roll recipe.

Libby’s Pumpkin Roll

1/4 C. powdered sugar
3/4 C. all-purpose flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. ground cinnamon
1/2 t. ground cloves
1/4 t. salt
3 eggs
1 C. sugar
2/3 C. canned pumpkin

filling:
1 pkg. (8 oz.) cream cheese, softened
1 C. powdered sugar, sifted
6 T. butter, softened
1 t. vanilla extract

1. Preheat oven to 375°F. Grease a 15×10 jelly roll pan (also known as half sheet pan); line with parchment or waxed paper. Grease and flour paper; set aside. Spread out a clean, thin dish towel on the counter (make sure the towel is larger than your jelly roll pan); sprinkle liberally with powdered sugar (this can be done using a mesh strainer).

2. In a small bowl, whisk together flour, baking powder, baking soda, cinnamon and cloves.

3. In a large bowl combine eggs and sugar; beat until thickened. Add pumpkin; beat until well mixed.

4. Stir in flour mixture into egg mixture. Spread batter evenly into prepared pan, easing it carefully to the corners with a spatula.

5. Bake in preheated 375 degree oven for 13 to 15 minutes or until center springs back when lightly touched.

6. Immediately loosen cake from edges of pan; invert cake onto the prepared towel. Remove pan; carefully peel off paper. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack (will take at least an hour).

7. When cake is almost completely cooled, make the filling: beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth.

8. When cake has cooled completely, unroll, spread with the cream cheese filling then re-roll cake. Wrap rolled cake in plastic wrap then refrigerate at least one hour (overnight is best).

9. When ready to serve, unwrap cake and place on a platter. Sprinkle with powdered sugar if desired (sift the sugar through a small mesh strainer for a nice presentation). Cut into slices.

Link to original recipe at Pinch My Salt

Rice Krispies

We all know that Mom makes some really good rice krispies. It is really hard to duplicate them because she really isn't sure how she does it. We think that we have found a great recipe. We found that if you double the marshmallows (butter and marshmallows) you will get some like Mom's.

Kellogg's® Rice Krispies Treats® Original

Ingredients

3	tablespoons margarine or butter
1	(10 oz.) package regular marshmallows
	- or -
4	cups mini marshmallows
6	cups Rice Krispies®

Directions

1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cut into 2-inch squares when cool. Best if served the same day.

MICROWAVE DIRECTIONS:
In a large microwave safe bowl, heat margarine and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above.

Microwave cooking times may vary.

Note

For best results, use fresh marshmallows.

1 jar (7 oz.) marshmallow creme can be substituted for marshmallows.

Diet, reduced calorie or tub margarine is not recommended.

Store no more than two days in airtight container.


Link to original recipe

Cream Cheese Frosting

I really like cream cheese frosting. I thought this one took a touch more effort, but very good as well. I got this recipe from Betty Crocker's New Cookbook.

Cream Cheese Frosting

1 package (8 ounces) cream cheese, softened
1/4 cup stick margarine or butter, softened (I always use butter)
2 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar (last time I made this I used only 3 cups powdered sugar)

Beat cream cheese, margarine, milk and vanilla in medium bowl with electric mixer on low speed until smooth.

Gradually beat in powdered sugar on low speed, 1 cup at a time, until smooth and spreadable. Frosts one 13 x 9-inch cake generously or fills and frosts one 8- or 9-inch two layer cake. Refrigerate any remaining frosting. It makes around 2 1/2 cups of frosting.

Vanilla Buttercream Frosting

When I need to make frosting, this is the one that I usually make. It is fairly simple and tastes great every time. I got it from Betty Crocker's New Cookbook.

Vanilla Buttercream Frosting

3 cups powdered sugar
1/3 cup stick margarine or butter, softened (I always use butter)
1 1/2 teaspoons vanilla
1 to 2 tablespoons milk

Mix powdered sugar and margarine in medium bowl. Stir in vanilla and milk. Beat until smooth and spreadable.

Frosts one 13 x 9-inch cake or fills and frosts one 8- or 9-inch two layer cake. It makes around 2 cups of frosting.

Sugar Cookies

I recently was given a sugar cookie recipe from another sister in my ward. We tried them and the cookies are really good and moist. They make a huge batch but are really tasty.

Sugar Cookies

1 cup margarine (softened - I use butter)
1 cup shortening
2 cups sugar
3 eggs
3 tsp. vanilla
1 cup sour cream
6 1/2 cups flour
2 tsp. soda
1 tsp. salt

* Since being in Texas, I added an extra cup of flour. Also, I am chilling it for for a few minutes before rolling out the cookies...they worked out great.

Mix together. Bake at 400° for 6-8 minutes. Frost the cookies with either a cream cheese or a vanilla buttercream frosting.

**Mom told me to cut it in half, use 2 mediums eggs and put in 3 1/2 cups flour. I have not tried that option yet.

Crunchy Fudge Cookies

I am putting myself on a little diet. I love brownies, especially brownies with ice cream. It's a Turner thing. Have to have a dessert after every meal. Brownies don't fit into a diet very well. However, I found this great recipe for crunchy fudge cookies that are made with a brownie mix and only have 70 calories per cookie and 1 gram of fat. Gives me the brownie taste I want while still being relatively good for me. I even took a picture. Are you proud?

Crunchy Fudge Cookies

1 box Betty Crocker Fudge Brownie Mix
2 cups Fiber One original bran cereal
2 tablespoons miniature semisweet chocolate chips
1/8 teaspoon ground cinnamon
1/3 cup water
1 tablespoon canola oit
2 teaspoons vanilla
1 egg

1. Heat over to 350 F. Spray cookie sheets with cooking spray
2. In large bowl, mix indgedients with spoon. Onto cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
3. Bake 10 to 12 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely. Store in tightly covered container. Freeze up to 2 months if desired.

Mix-n-Match Applesauce Granola

We really enjoy granola. We have been buying granola at Great Harvest, but recently decided we should try to make some of our own. We then found this recipe on Baking Bites. It turned out really very good. You can modify the recipe to find a taste that you like.

Mix-n-Match Applesauce Granola

3 1/2 cups rolled oats
1 cup puffed rice cereal (we used Rice Krispies)
1 tsp ground cinnamon
1 tsp ground ginger
3/4 cup brown sugar
3/4 cup plain applesauce
3/8 cup honey
1/8 cup molasses
1 tsp vanilla extract
1 1/2 cups chopped nuts (finely chopped)
1 cup dried fruit

nut suggestions: almonds, walnuts, pecans, hazelnuts, cashews, macadamia nuts, pumpkin seeds, etc.
dried fruit suggestions: cranberries, raisins, apricots, cherries, blueberries, raspberries, etc.

Preheat the oven to 325F and line a large baking sheet (or two smaller sheets) with parchment paper.

In a large bowl, combine oats, puffed rice cereal, and spices. In a medium bowl, whisk together sugar, applesauce (do not use chunky applesauce), maple syrup and vanilla. Pour wet ingredients into dry ingredients along with chopped nuts and stir to combine. Spread on prepared baking sheet(s) in an even layer.

Bake for 30 minutes. Depending on the size of your baking sheet, the center might not be fully dried if your granola layer is thick, so if necessary remove the edges of the cooked granola to a cooling rack and let the rest cook for another 10-15 minutes until done.
Cool on pan or on a wire rack.

Break granola up as desired and stir in dried fruit. Store in an airtight container.

Makes about 8 servings, more depending on add-ins.

Link to original recipe at Baking Bites

Poppy Seed Bread

We found this recipe in the recipe book that the 2nd Ward complied not long ago, called Recipes to Remember. I really enjoyed this bread.




Poppy Seed Bread

3 cups flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
2 1/2 c. sugar
1 1/2 c. milk
1 1/8 cup oil
1 1/2 tsp. poppy seeds
3 eggs
1 1/2 tsp. vanilla
1 1/2 tsp. almond extract

Glaze: (We make a lemon glaze. Mix lemon juice and powder sugar together, then drizzle on the bread when it is done baking.)

3/4 cup sugar
2 tsp. butter
1/4 c. orange juice (frozen)
1/2 tsp. vanilla
1/2 tsp. almond extract
Orange peel

Mix all ingredients together. Pour into desired bread pans or cupcakes pans. Bake at 350° for 50 to 60 minutes (2 large pans); 45 minutes (3 small pans). You may need to bake the bread a little longer if you do it in 2 large loaf pans.

After you get the bread out of the oven, take it out of the pans and put it on a cooling rack. Then immediately poke holes in it with a fork to help the glaze get into the bread.

Glaze (only cook it for the orange glaze): Mix in saucepan. Bring to a boil. Pour over bread immediately after baking.

Peanut Butter Cookies

We thought we'd post the peanut butter cookie recipe that we have used before. It is slightly different than Colette's. It is also from the Beary Special Cookbook.

Peanut Butter Cookies

1 c. white sugar
1 c. butter
2 eggs
2 tsp. soda
1 c. brown sugar
1 c. peanut butter
1 tsp. vanilla
2 1/4 – 3 c. flour
2 Tbsp. milk (optional)

Mix all ingredients together and form cookies. Bake at 350° for 8-10 minutes.

Peaut Butter Cookies

My favorite Peanut Butter Cookie recipe comes from the Beary Special Cookbook, of course. It is the best cookie/dessert cookbook ever made. For those of you who don't know what I'm talking about, when we were kids, the school district had all the students turn in their favorite recipes. Needless to say, the dessert section is huge. There are 10 different sugar cookie recipes and even more chocolate chip cookie recipes. This way, if I want to make cookies, and I'm low on certain ingredients, I just page through until I find a recipe that calls for the ingrdients that I have on hand. Anyway, I am totally off subject.

Peanut Butter Cookies
1 cup shortening
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla

2 tbsp. milk (optional) I always add it.

1 cup peanut butter

1/4 tsp. salt
1 tsp. baking powder

1 tsp. soda

3 cups flour

Cream shortening and sugars. (I've learned that if you cream the shortening and sugars for a long time like 7-8-minutes the consistency changes and it makes for better cookies). Add egg, vanilla, milk, then peanut butter. Mix dry ingredients together, then add to wet mixture. Roll piece of dough size of walnut in hand. Place on cookie sheet covered in parchment (it does make a difference). Press down lightly with a fork for that nifty design on top of all peanut butter cookies. Bake at 375 degrees for 10-15 minutes. A friend, whose parents owned a catering business, told me to take the cookies out of the oven as they start to brown. Let them sit on the baking sheet for a few extra minutes to finish the baking process and you will have softer cookies.

Tres Leches

As per request, here is the super easy, super yummy tres leches recipe.

Make a cake according to cake mix instructions. I usually make the French Vanilla cake. It can be any flavor. I did try a chocolate tres leches that one time but, I didn't like it. I need to do some more modifications to it. Let the cake cool completely. I usually make it the night before so it cools off all night. Then, I poke holes all over it (that's the fun part).

In a seperate bowl , mix 1 can sweetened condensed milk, 1 can evaporated milk, and 8 oz. heavy cream (those are the 3 milks). Pour the milk mixture over the cake and refrigerate for several hours. Honestly, the longer the better. Top with fresh sliced strawberries or pie filling (blueberry is good). Top the fruit layer with whipped topping. My sister-in-law Brenda taught me to make whipped topping from scratch by whipping cream on the fastest setting on my Kitchen Aid and adding vanilla and powdered sugar to taste (I'll never be able to use cool whip again). I use 8 oz of cream for my whipped topping to cover the cake.

The End. (I told you it was easy and you are ready know it is yummy.)

No Bake Cookies

I don't think a blog in the Turner family would be complete without No Bake Cookies. The first time I had them was in Kindergarten when Miss Compton made them for our class. I was amazed there were cookies that didn't have to bake.

Do you remember making these on Sunday afternoons? We would eat them with spoons straight our for the pan as soon as they cooled off enough to be edible. I passed the tradition of eating them out of the pan to my kids. AJ called them "Kiki" when he was very young and the name has stuck. Almost everytime he is in charge of the treat for FHE, this is what he requests. By the way, we also discovered long ago that it makes a great ice cream topping while it is still warm. This is my favorite no bake cookie recipe.

No Bake Cookies

2 cups sugar

1/2 cup milk

1 square butter

4 Tbs. cocoa

3/4 cup peanut butter

1 tsp. vanilla

3 cups quick oats

Mix sugar, milk, butter, and cocoa. Bring to a fast boil while stirring. Boil for 1 minute. Add peanut butter. Add vanilla and oats. Drop by spoonfuls onto waxed paper and allow to cool (optional).

Turkey Roll Ups

I made this name up by the way. This is the recipe for the turkey/ham roll ups we had at our appetizer Christmas dinner. It's really easy. No tricks or secrets to this one.

You need a package of lunch meat. I use lowfat Turkey. It needs to be the thicker sliced kind. I just use the generic brand.

One container of Garden Vegetable Cream Cheese. I also use reduced fat.

Spread the cream cheese over one side of the lunch meat. Roll it up. Cut it into 1 inch pieces and put a tooth pick in it to hold it together and for easy serving.

Enjoy!