Fast Broccoli Cheese Soup

You can do it from start to finish in minutes and it tastes like you made it from scratch.  Good enough for company and doubles for a large crowd.  Serve with homemade bread or in a bread bowl.  From Katie Christensen (who got it from Emily Reese).

2 cans (10.25oz) of cream of chicken soup
3 T grated onion
2 T butter or margarine
2 cups shredded cheddar cheese
3 cups milk
1 package fresh or frozen broccoli florets, steamed until very tender

In a large stockpot saute the onion in the butter.  Over low heat, add a can of soup to the pot and stir.  Add cheese and stir until thoroughly melted.  Add milk and whisk until smooth.  Add the broccoli and stir.  Simmer until bubbly.

Notes:
CROCKPOT VERSION: After sauteeing the onion in skillet you can put all the ingredients in a crock-pot and cook, stirring occasionally, until bubbly (at least 1 hour).
VARIATION: You can use a package of mixed broccoli and caulifower or even double the broccoli to make it more hearty.

Taco Soup

This is our favorite taco soup.  Using the tomato juice in the base makes it extra yummy.  Slightly adapted from Celeste Peterson.

1/2 c diced onion
1 lb. lean ground beef
1 can (46oz) tomato juice
1 can (15oz) diced tomatoes (I like petite diced)
2-3 cans (15oz) beans, rinsed and drained (we like black, great northern, or kidney)
1 can (15oz) corn or hominy or 1 cup frozen corn
2oz. (1/4 c) taco seasoning
1 jar mild salsa

In a large stockpot brown meat with onion.  Then add the rest of the ingredients and heat until warm.  Serve with sour cream, cheese, avocado slices, corn chips, or tortilla strips.  We also love this with corn muffins.

Chocolate Bundt

Taken from the Philadelphia Cream Cheese Classic Recipes Cookbook.  This recipe is really simple, and is always a hit!  (And if you don’t have time for it to cool, it is even good served warm!)

•           1 package (8oz) cream cheese, softened

•           1 cup sour cream

•           1/2 cup water

•           2 eggs

•           1 package of chocolate or devil’s food cake mix

•           1 package (4 serving-size) of instant chocolate pudding

•           1 cup semi-sweet chocolate chips

Mix cream cheese, sour cream, water, and eggs with electric mixer on medium speed until well blended.  Add cake mix and pudding mix; beat until well blended.   (Batter will be stiff). Fold in chocolate chips.

Pour in a greased & floured bundt pan.

Bake at 325F for 1 hour to 1 hour and five minutes or until toothpick inserted near center comes out clean.  (If using a dark nonstick pan, reduce temperature by 25 degrees and time by 10 minutes).  Cool five minutes, remove from pan.  Cool completely on wire rack.  Sprinkle with powdered sugar or drizzle with chocolate glaze before serving if desired.  Makes 10-12 servings.

Chicken with Mushrooms and Zucchini

This meal is quick and amazing.  It’s a great way to enjoy zucchini.  From mel's kitchen cafe.

INGREDIENTS:

1 pound boneless skinless chicken breasts

½ tablespoon vegetable or canola oil

½ tablespoon sesame oil

8 ounces white button mushrooms, stems removed and quartered

4 small zucchini*, cut into 1-inch chunks

2 tablespoons soy sauce

1 tablespoon balsamic vinegar

2 garlic cloves (minced)

1/2 teaspoon ground ginger or 1 teaspoon fresh ginger, finely minced

DIRECTIONS:,

Cut the chicken into bite-sized pieces. Heat the oil and sesame oil in a large, non-stick skillet until rippling and hot. Add the chicken and cook until the chicken is browned on all sides and cooked through, 5-7 minutes. Remove the chicken to a plate.

Add the zucchini and mushrooms to the hot skillet and cook for 2-3 minutes, stirring often. Add soy sauce, vinegar, garlic and ginger. Stir to coat the vegetables and continue to cook until the mushrooms and zucchini are tender, 2-3 minutes. Add the chicken to the skillet and stir to combine and heat through. Serve over hot, cooked rice or couscous.

*Note: If you have larger zucchini, cut them in half lengthwise and scoop out the seedy middle before slicing into chunks.