The Best Bread Pudding in the World by Debra Caudill

14 oz. loaf challah bread, cut into 3/4 inch cubes

¾ cup granulated sugar

9 large egg yolks

4 tsp vanilla extract

3/4 tsp table salt

2 1/2 cups heavy cream

2 1/2 cups milk

2 t unsalted butter, melted

2 T light brown sugar

1 T granulated sugar

1. Adjust oven racks to middle and lower-middle positions and heat oven to 325 degrees. Combine brown sugar and 1 T granulated sugar in small bowl; set aside.  ( I double the sugars and I use dark brown sugar )

2. Spread bread cubes in single layer on 2 rimmed baking sheets. Bake until just dry, 10 –15 minutes, stirring and rotating trays from top to bottom racks halfway through. Cool bread cubes about 15 minutes, set aside 2 cups.

3. Whisk yolks, 3/4 cup sugar, vanilla, and salt together in large bowl. Whisk in cream and milk until combined. Add remaining 8 cups cooled bread and toss to coat. Transfer mixture to 9x13 pan and let stand, occasionally pressing bread into custard, until cubes are thoroughly saturated, about 30 minutes.

4. Spread reserved 2 cups of bread evenly over top of soaked bread and gently press into custard. Using pastry brush, dab melted butter over top of unsoaked bread pieces. Sprinkle brown sugar mixture evenly over top. Place bread pudding on rimmed baking sheet and bake on middle rack until custard has just set and pressing center of pudding with finger reveals no runny liquid, about 45 to 50 minutes ( 170 °) .  Serve warm with Bourbon Brown Sugar sauce.

Brown Sugar sauce

1/2 cup packed light brown sugar

7 T heavy cream

2 1/2 T unsalted butter

1 1/2 T bourbon (or rum)  ( I omit this )

Whisk brown sugar and heavy cream in small saucepan over medium heat until combined. Continue to cook, whisking frequently, until mixture comes to boil, about 5 minutes. Whisk in butter and bring mixture back to boil; about 1 minute. Remove from heat and whisk in bourbon. Cool to just warm

Winter Squash Soup by Courtney Baird

• 2 tablespoons unsalted butter
• 1 tablespoon good olive oil
• 2 cups chopped yellow onions (about 2 onions)
• 1 (15 - ounce) can pumpkin puree (not pumpkin pie filling)
• 1 1/2 pounds butternut squash, peeled and cut in chunks
• 3 cups chicken stock
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup half - and - half

Directions

Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill (I used a potato masher instead). Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot.

Pumpkin Gooey Cake

Pumpkin Gooey Cake

Ingredients

• 1 15 oz can Pumpkin Puree
• 1 10 oz can Evaporated Milk
• 1 cup light brown sugar
• 3 eggs
• 3 tsp pumpkin pie spice
• 1 box yellow cake mix
• 1 cup (2 sticks) butter, melted
• 1 cup coarsely crushed graham crackers 
• 1/2 cup toffee bits

How to Make

1. Preheat oven to 350
2. Spray a 9×13 baking pan lightly with cooking/baking spray
3. In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.
4. Pour into your prepared pan.
5. Sprinkle your entire box of cake mix on top, followed by graham crackers and toffee chips.
6. Pour your melted butter evenly on top.
7. Bake for 45-50 minutes until center is set and edges are lightly browned.

Notes

serve with ice cream or whipped cream

Halloween Ghoulash from Liz Ovitt Upton

1. INGREDIENTS: 
   • 2 pounds stew beef, cut into 1-inch cubes
   • Coarse salt and freshly ground pepper
   • 2 tablespoons all-purpose flour
   • 1/4 cup vegetable oil
   • 1 medium onion, cut into 1/4-inch dice
   • 3 garlic cloves, minced
   • 1/2 cup dry red wine
   • 1 tablespoon paprika
   • 2 cans (28 ounces each) diced tomatoes
   • 2 cups homemade or low-sodium store-bought beef stock
   • 2 tablespoons tomato paste
   • 2 sprigs fresh oregano, plus extra leaves for garnish
   • 2 carrots, peeled and cut into 1/4-inch rounds
   • 12 ounces Yukon gold potatoes, peeled and cut into 1-inch chunks
   • 4 ounces thick bacon, cut into 1/4-inch pieces
   • 10 ounces small white mushrooms (quartered if large)
   • 1 box (10 ounces) frozen pearl onions, thawed and drained
   • 1 red or green bell pepper, coarsely chopped
   
   
   1. Toss beef with salt, pepper, and flour in a medium bowl. Heat 2 tablespoons oil in a large stockpot or Dutch oven over medium-high heat until hot. Brown half of beef on all sides, 4 to 6 minutes total. Transfer beef to a plate with a slotted spoon. Repeat with remaining beef and 2 tablespoons oil.
2. Add onion to fat in pot; cook, stirring occasionally, until just tender, about 3 minutes. Stir in garlic; cook 1 minute. Add wine; cook, stirring up brown bits, until most liquid has evaporated, about 2 minutes.
3. Return beef to pot. Stir in paprika, tomatoes, stock, tomato paste, and oregano. Season with salt and pepper. Cover; reduce heat. Gently simmer until meat is just tender, about 1 1/2 hours.
4. Stir in carrots and potatoes; continue to simmer until vegetables and meat are very tender, 20 to 30 minutes.
5. Meanwhile, cook bacon in a dry large skillet over medium heat until crisp, about 5 minutes. Transfer to paper towels to drain. Add mushrooms, pearl onions, and bell pepper to fat in skillet; cook until vegetables are tender and golden brown, and liquid has mostly evaporated. Add to goulash.
6. Season goulash with salt and pepper, if necessary. Garnish with bacon pieces and oregano. Serve with caraway egg noodles.

Guacamole Salad by Courtney Baird

• 1 pint grape tomatoes, halved
• 1 yellow bell pepper, seeded and 1/2-inch diced
• 1 (15-ounce) can black beans, rinsed and drained
• 1/2 cup small diced red onion
• 2 tablespoons minced jalapeno peppers, seeded (2 peppers)
• 1/2 teaspoon freshly grated lime zest
• 1/4 cup freshly squeezed lime juice (2 limes)
• 1/4 cup good olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon minced garlic
• 1/4 teaspoon ground cayenne pepper
• 2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced

Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepperand pour over the vegetables. Toss well.  Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

Broccoli Salad by Courtney Baird

·         ¾ cup mayo

·         3 tbsp vinegar

·         3 tbsp sugar       

·         Fresh broccoli florets

·         1 red onion, chopped

Combine mayo, vinegar and sugar.  Pour over broccoli and onion.  Marinate overnight.

Next day, add to broccoli mixture:

·         1 large head lettuce

·         Red or green grapes

·         ½ cup sunflower seeds

·         1 pkg bacon, cooked and crumbled (abt. 12 slices)

Add more sugar if too tart

Chicken Salad by Bonnie Robertson

 I microwave chicken with lemon pepper.  Add To taste:  mayonnaise, mustard, assorted cut up veggies:  onion, celery, green pepper, banana pepper, and/or pickle relish.  Assorted Grapes and lettuce always adds some interest on occasions.

Pasta Salad by Suzie Romans

I box Suddenly Salad ( Bacon and Ranch)
1 bag tri-colored rotini (8 oz)

Cooked, rinsed and drained

Add 1/2 cup mayonnaise, 1/2 cup miracle whip, seasoning packet, sweet red peppers chopped,
1/4 cooked real bacon bits, 1/2 cup grated swiss cheese, and 1/2 cup poppyseed dressing.

You can add  sliced mushrooms and olives if you like ( optional)

Mix all together and chill until ready to serve.

Fruit Salad by Heather Goodman

Ingredients

 1 cup cubed seeded watermelon

 1 cup seedless grapes

 1 cup cubed cantaloupe

 1 cup hulled and quartered strawberries

 1 cup peeled and quartered kiwi

 1 cup fresh blueberries

 

 3 sprigs fresh mint

 3 teaspoons white sugar

 3 tablespoons fresh lime juice

  Directions

1. Mix the watermelon, grapes, cantaloupe, strawberries, and kiwi in a bowl with a tight-fitting lid; top with the blueberries.

2. Stir the mint, sugar, and lime juice together in a bowl, crushing the mint with the back of a spoon while mixing to extract flavors; pour over the fruit mixture. Seal the bowl with lid and refrigerate at least 1 hour.

3. Just before serving, gently flip the sealed bowl several times to coat the fruit with the dressing.

Cafe Rio Recipes

Cafe Rio Pork 
3-4 lb Pork Roast
1 C salsa
1 C brown sugar

Place this in a Crockpot on low for 8 hours or high 5 hours. 

Cilantro Lime Dressing1 pkg hidden valley ranch mix
2 Tbsp salsa verde (green salsa)
1/8 tsp tabasco
1/2 bunch cilantro (including stems)
2 medium cloves garlic
3/4 C mayo
3/4 C sour cream
juice of 1 lime

Mix ingredients in blender
add grated lime peel
Make ahead and chill several hours then thin with buttermilk.  (I've never done that....it didn't seem to thick to me.) 

And i found this recipe on line... i've never tired them but they sound the closest to the actual thing for the rice...

Cafe Rio Rice

Ingredients

• 1 c. uncooked rice (long-grain, white rice)
• 1 tsp. butter or margarine
• 2 cloves garlic, minced
• 1 tsp. freshly squeezed lime juice
• 1 can (15 oz) chicken broth
• 1 cup water
• 1 Tbsp. freshly squeezed lime juice
• 2 tsp. sugar
• 3 tablespoons fresh chopped cilantro

Instructions

• In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Black Beans Recipe

Ingredients

• 2 Tbsp. olive oil
• 2 cloves garlic, minced
• 1 tsp. ground cumin
• 1 can black beans, rinsed and drained
• 1 1/3 c. tomato juice
• 1/2 tsp. salt
• 2 Tbsp. fresh chopped cilantro
• 
  

Instructions

• In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Spinach Dip from Marianne Tennant

10 oz frozen shopped spinach, thawed and squeezed dry

16 oz sour cream

1 cup mayo

1 pkg Knorr Vegetable Recipe Mix (dry soup mix found in soup isle)

8 oz can water chestnuts, drained & chopped

3 green onions, chopped

Combine all ingredients & chill for 2 hours.  Serve in bread bowl or with other dippers

Mexican Dip by Liz Ovitt Upton

Mexican dip: 


1 package of softened cream cheese, 1 tub (16 oz.) of sour cream and one pack of taco seasoning (or your FAV seasoning) and MIX all together! refrigerate and EAT! 

Mango Confetti Salsa

(This is from a Pampered Chef recipe and Heather Goodman)

1 large mango

½ small jicama (I’ve found them only at WalMart, but Whole Foods might have them, too)

1/3 of an orange bell pepper

1/3 of a red bell pepper

1 jalapeno pepper

½ red onion

1 tbsp fresh lime juice

¼ tsp salt

½ tsp chili powder (original Pampered Chef recipe calls for their Chili Lime Rub, but you can substitute regular chili powder)

Cut mango and remove skin and seed.  Peel jicama using a vegetable peeler.  Cut jalapeno in half and remove seeds (or, if you want more heat, just leave the seeds in).

If you have a manual food processor or something like the Vidalia onion chopper, use it to finely dice up the mango and veggies.  Otherwise, just chop them up by hand.

Put the chopped mango and veggies in a bowl.  Add lime juice, salt, and chili powder and mix together.   Sprinkle some additional chili powder on top.  Serve with chips.

Easy Broccoli Quiche by Amanda Cracroft

INGREDIENTS:

2 tablespoons butter 5 eggs, well beaten 1/2 cups milk 1 teaspoon salt 1/2 teaspoon black pepper 1 tablespoon butter, melted 1 small onion, minced 1 teaspoon minced garlic 2 cups chopped fresh broccoli 1 (9 inch) unbaked pie crust 1 1/2 cups shredded cheddar cheese

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
3.	Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.
4.	Bake in preheated oven for 30 minutes, or until center has set. Extra Flaky Pastry: (makes two pie shells, or one pie top and bottom) 2 cups flour 1 tsp salt 1 T sugar 3/4 cup solid shortening (butter flavored) 1/4 cup ice water 1 egg 1 T vinegar 1. Sift together flour, salt and sugar; cut shortening into flour mixture. 2. In a small bowl, beat together ice water, egg and vinegar. One tablespoon at a time, sprinkle liquid mixture over flour mixture and fluff with fork as you go. 3. Cover and chill while preparing pie filling.

Outrageous Orange Pancakes!!! By Chrissy Evans

Ingredients:

1 egg

1 cup light cream or half and half

6 oz of frozen orange juice, thawed

1cup Bisquick

1/2 cup butter

1 cup sugar

Directions:

Beat egg, add 1 cup light cream, 1/4 cup o.j. concentrate (make sure it's not frozen); mix together. Add 1

cup Bisquick and mix until there are no lumps in batter.

(You want somewhat thin batter so the pancakes will be crepe like) Make pancakes.

Orange Sauce: (The best part!!!)

Mix 1/2 cup butter, 1 cup sugar, and 1/2 cup of o.j. in sauce pan. Bring to a boil, stirring constantly. Turn off heat

after it comes to a boil and let cool. Roll pancakes and place in bowl or a plate. Cover with sauce and top with cool

whip /whipped cream and favorite fruit!

Sautéed Apples by Courtney Baird

¼ cup butter

4 large, tart apples- peeled, cored and sliced ¼ inch thick

2 tsp. cornstarch

½ cup cold water

½ cup brown sugar

½ tsp. ground cinnamon

¼ tsp nutmeg, opt.

½ tsp. lemon juice, opt.

In a large skillet or saucepan, melt butter over medium heat. Add apples and lemon juice. Cook, stirring constantly, until apples are almost tender , about 6-7 minutes.

Dissolve cornstarch in water; add to skillet. Stir in brown sugar, cinnamon and nutmeg. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.

Overnight French Toast Casserole by Heather Goodman

2 tablespoons corn syrup

1/2 cup butter

1 cup packed brown sugar
1 loaf Pepperidge Farm cinnamon swirl bread
6 eggs
1 1/2 cups of milk
1 tsp vanilla extract
1/4 tsp salt
9x13 baking dish
nonstick spray or something to grease the pan with

Grease 9x13 dish. Combine corn syrup, butter, and brown sugar in a small saucepan and simmer until sugar is melted. Pour into baking dish.

Place bread slices over the sugar-butter mixture (I do two columns, with bread slices in each column overlapping to fit them all in the pan). In a bowl, beat together eggs, milk, vanilla, and salt. Pour this mixture over the bread. Cover the dish and refrigerate overnight.

The next morning, preheat oven to 350. Uncover pan and bake for 45 minutes.

Spring Stawberry Salad by Jennifer Mullens

INGREDIENTS:

Salad:

1 bunch spinach, rinsed

10 large strawberries, sliced

Dressing:

½ cup white sugar

1 teaspoon salt

1/3 cup white wine vinegar (I use balsamic or rice vinegar)

1 cup vegetable oil (I only use ½ cup)

1 tablespoon poppy seeds

Almonds:

½ large bag of sliced almonds (or however many you want)

White sugar (I just dump some in – maybe 1/3 to ½ cup)

DIRECTIONS:

1. In a large bowl, mix the spinach and strawberries.
2. In a blender, place the ½ cup sugar, salt, vinegar, and oil, and blend until smooth. (you can also do this with a hand mixer) Stir in the poppy seeds.
3. Sauté the almonds and sugar over medium heat until the sugar melts, stirring constantly. Cool. Add the almonds to the salad just before serving.
4. Pour the dressing over the spinach and strawberries, and toss to coat. (just before serving)

Bread Pudding from Debra Caudill *****

This is so so good. I love it to pieces. Suzie

14 oz. loaf challah bread, cut into 3/4 inch cubes

¾ cup granulated sugar

9 large egg yolks

4 tsp vanilla extract

3/4 tsp table salt

2 1/2 cups heavy cream

2 1/2 cups milk

2 t unsalted butter, melted

2 T light brown sugar

1 T granulated sugar

1. Adjust oven racks to middle and lower-middle positions and heat oven to 325 degrees. Combine brown sugar and 1 T granulated sugar in small bowl; set aside. ( I double the sugars and I use dark brown sugar )

2. Spread bread cubes in single layer on 2 rimmed baking sheets. Bake until just dry, 10 –15 minutes, stirring and rotating trays from top to bottom racks halfway through. Cool bread cubes about 15 minutes, set aside 2 cups.

3. Whisk yolks, 3/4 cup sugar, vanilla, and salt together in large bowl. Whisk in cream and milk until combined. Add remaining 8 cups cooled bread and toss to coat. Transfer mixture to 9x13 pan and let stand, occasionally pressing bread into custard, until cubes are thoroughly saturated, about 30 minutes.

4. Spread reserved 2 cups of bread evenly over top of soaked bread and gently press into custard. Using pastry brush, dab melted butter over top of unsoaked bread pieces. Sprinkle brown sugar mixture evenly over top. Place bread pudding on rimmed baking sheet and bake on middle rack until custard has just set and pressing center of pudding with finger reveals no runny liquid, about 45 to 50 minutes ( 170 °) . Serve warm with Bourbon Brown Sugar sauce.

Bourbon Brown Sugar sauce

1/2 cup packed light brown sugar

7 T heavy cream

2 1/2 T unsalted butter

1 1/2 T bourbon (or rum) ( I omit this )

Whisk brown sugar and heavy cream in small saucepan over medium heat until combined. Continue to

cook, whisking frequently, until mixture comes to boil, about 5 minutes. Whisk in butter and bring

mixture back to boil; about 1 minute. Remove from heat and whisk in bourbon. Cool to just warm; serve

Saint Paddy's Irish Sandwich

This recipe is from allrecipes.com

1 (3 pound) corned beef brisket with spice packet
2 tbs olive oil
1 tbs balsamic vinegar
1 tbs spicy brown mustard
1/2 tsp salt
1/2 tsp ground black pepper
1/2 medium head cabbage, cored and sliced thin
spicy brown mustard
12 slices sourdough bread, lighly toasted

Directions

Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came witht the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound until tender. Remove meat and let rest 15 minutes. Slice meat across the grain.

Whisk together olive oil, balsamic vinegar, mustard, salt, and pepper in small bowl. Place the shredded cabbage in a large bowl and pour the dressing over it; toss to coat the cabbage with the dressing.

Spread a layer of mustard on 6 slices of toasted bread. Place some shredded cabbage and corned beef on each slice and top with remaining slices of bread.

Colcannon by Heather Goodman

This is a recipe from County Mayo, Ireland. Kale can be substituted for cabbage.

Ingredients:
1 pound cabbage, chopped or shredded (I used half of one large head of green cabbage)
1 pound potatoes, peeled and cubed (I used 4 medium russet potatoes, probably more than a pound)
2 leeks, finely chopped
1 cup milk
salt and pepper to taste
1 pinch ground nutmeg
1/2 cup melted butter

Directions:
- Saute kale/cabbage in a little olive oil and chicken stock until tender. Keep warm.
- Boil potatoes until tender. Remove from heat and drain.
- Chop leeks, green parts as well as white, and simmer them in the milk until soft (about 10 minutes).
- While leeks are simmering, season potatoes with salt, pepper, and nutmeg and mash well. Stir in cooked leeks and milk. Mix in the kale/cabbage. Add additional salt and pepper to taste.
- Make a well in the center and pour in melted butter, mix well.

Note about leeks:
I had never cooked with leeks until I made this recipe, so I had to learn how to get them ready for chopping. So if you're in the same boat I was, this is one method I learned, I'm sure there are others. Cut the roots off the white part, plus about 1/4 inch of white. Then cut the greens down to the light green. There are recipes out there that use the dark greens if you don't want to waste them. Cut the leeks in half lengthwise, then place cut-side down in a bowl of water to soak. Agitate ocassionally and slightly separate layers to loosen and remove sandy soil that is trapped inside the leek. Once clean, shake dry and chop.

Light Whole Wheat Artisan Bread from Artisan Bread in 5 Minutes a Day by Rachel Davis

3 cups lukewarm water 1 ½ tablespoons yeast 1 ½ tablespoons Kosher salt

1 cup whole wheat flour 5 ½ cups unbleached all-purpose flour

Whole wheat flour for the pizza peel

1. Mixing and storing dough: Mix the yeast and salt with the water in a lidded (not airtight) food container (I use a 2 gallon rubbermaid, and it's only slightly too big). (You can easily half this recipe and keep it in a loosely covered mixing bowl.)

2. Mix in the remaining dry ingredients without kneading, using a wooden spoon or wet hands.

3. Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.

4. The dough can be used immediately after the initial rise, though it is easier to handle when cold (at least 3 hours refrigeration). Refrigerate in a lidded (not airtight) container and use over the next 14 days.

5. On baking day, dust the surface of the refrigerated dough with flour (I never do this) and cut off a 1 pound (grapefruit size) piece. Dust the piece with more flour (I don't do this either) and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Allow to rest and rise on a whole wheat flour-covered pizza peel for 40 minutes.

6. Twenty minutes before baking time, preheat the oven to 450 degrees with a baking stone placed on the middle rack. Place an empty broiler tray (I use an old cookie sheet.) on any other shelf that won’t interfere with the rising bread.

7. Sprinkle the loaf liberally with flour (I don't do this) and slash a cross, scallop, or tic tac toe pattern into the top, using a serrated bread knife. Leave the flour in place for baking; tap some of it off before eating.

8. Slide the loaf directly onto the hot stone. Pour 1 cup of steaming hot tap water into the broiler tray, and quickly close the oven door. Bake for about 35 minutes, or until deeply browned and firm. Smaller or larger loaves will require adjustments in baking time.

9. Allow to cool before slicing or eating.

Potato-Cheese Soup by Courtney Baird

4 cups potatoes, diced

1 cup celery, diced

1 cup onion, diced

1 can chicken broth

1 qt. half & half

¾ cup flour

1 cube butter

1 tbsp salt & pepper

8 oz. Velveeta Cheese

Add potatoes, celery, onion and chicken broth to pan. Add water until covered. Simmer until tender.

In another pan, add half & half, flour, butter and salt & pepper. Stir until thick. Combine with potato mixture and Velveeta Cheese. Cook until cheese melts.

Broccoli cheddar soup by Chrissy Evans

INGREDIENTS: 1 tablespoon butter,melted 1/2 medium onion,chopped 1/4 cup melted butter 1/4 cup flour 2 cups half-and-half 2 cups chicken stock or bouillon 1/2 pound fresh broccoli 1 cup carrots,julienned salt and pepper,to taste 1/4 teaspoon nutmeg 8 ounces grated sharp cheddar cheese

PREPARATION: Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.

Potato-Cheddar Soup by Elisabeth Upton

Ingredients:

• 4 bacon slices
• 1 leek, white portion only, halved, rinsed and thinly sliced
• 3 large russet potatoes, peeled and cubed
• 2 cups chicken broth
• 3 cups milk
• 1/2 tsp. freshly ground pepper, plus more, to taste
• 1/2 cup shredded sharp cheddar cheese
• Salt, to taste

Directions:

Cook the bacon and vegetables
In a large saucepan over medium heat, cook the bacon until crisp, about 5 minutes. Transfer the bacon to paper towels to drain.

Discard all but 2 Tbs. of the bacon drippings from the pan and return the pan to medium heat. Add the leek and sauté until translucent, about 2 minutes. Add the potatoes and the broth and stir. Bring to a boil, then reduce the heat to low. Cover and cook until the potatoes are tender, about 15 minutes.

Puree the soup
Increase the heat to medium, add the milk and the 1/2 tsp. pepper and bring just to a simmer.

Using a food processor or blender, process the soup to a smooth puree. Return the soup to the saucepan and reheat to serving temperature. Add the cheese and stir until melted. Season with salt and pepper. Ladle the soup into warmed bowls, crumble the bacon on top and serve immediately. Serves 4.