Cheesy Broccoli Soup in the Crockpot

Cheesy Broccoli Soup

1 can cream of chicken soup

1 can cream of celery soup

1 can cream of mushroom soup

1 can evaporated milk

1 16 oz. pkg. frozen chopped broccoli

1 lb. processed cheese product (like Velveeta)

frozen hashbrowns with onions and peppers

pepper to taste

Line your crockpot to make clean-up easier.

Remember this "Tuesday Tip of the Day" post?

Start with the canned soups.

Add the chopped broccoli,

frozen hash browns, and cheese.

Gently fold together until ingredients are combined.

Cook on high for approximately 4 hours.

Garlic Zucchini Saute

A fresh zucchini from our neighbor's garden 

was delivered right to our doorstep.

Olive Oil

1 clove garlic

Red Pepper Flakes

Coarse Salt

Freshly Ground Black Pepper

Parmesan Cheese

Wash zucchini and cut lengthwise into quarters.

Cut away the seeds.

I also cut away some of the skin, 

but left some for color, nutrients and texture.

Cut pieces that are about 1/4" thick.

Finely mince the clove of garlic.

Heat 1 tbsp. olive oil (or less depending on the size of your pan).

Add the minced garlic and red pepper flakes and cook, stirring constantly.

Garlic cooks quickly, so be careful not to scourch it.

Add your prepared zucchini to the pan and toss.

Cook for a few minutes and then toss again.

Cook until fork tender...the zucchini should still be a little crispy.

Season with coarse salt and freshly ground black pepper, if desired.

Transfer to a serving dish and sprinkle with shredded parmesan.

A perfect side dish to an entree prepared on the grill.

Chicken Cordon Bleu Pizza

Chicken Cordon Bleu Pizza

Your Favorite Pizza Crust

(scroll down to find my favorite recipe)

Ranch Dressing

Provolone Cheese Slices

Alfredo Sauce

Your Favorite Pizza Seasonings~

such as Fennel & Red Pepper Flakes

Canadian Bacon

Cooked Chicken Breast 

Shredded Mozzerella

Pizza Crust

2 1/2 to 3 cups all purpose Flour

1 package Quick Rise Yeast

1 tsp. Salt

1 c. warm water (115 to 120 degrees)

2 tbsp. Olive Oil

In large mixer bowl, combine 1 1/4 cups of the flour, the yeast, and salt. Add warm water and oil. Beat at low speed with electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic. (6-8 minutes)

Cover and let rest 10 minutes.

Press dough onto a greased pizza pan.

Pierce the surface with a fork.

Prebake "naked" crust at 425 degrees for 10 - 12 minutes or until lightly browned.

Remove from oven. Brush on just enough Ranch dressing to moisten the surface of the dough.

Place slices of Provolone Cheese on the Pizza Crust.

Spread Alfredo Sauce over the cheese and sprinkle desired seasonings.

Arrange Canadian Bacon and cooked Chicken Breast.

Cover with Shredded Mozzarella Cheese.

Return to 425 degree oven and bake 10 to 12 minutes longer,

or until cheese is bubbly and golden brown.

Enjoy!

Roast Beef Sandwiches

 

Alisha's Roast Beef Sandwiches

Ingredients:

1 lg onion sliced in rings

1 clove garlic minced

1 Tbsp butter

1 14 oz can beef broth

1/2 tsp thyme

1/4 tsp pepper

12 oz thinly sliced roast beef

4 rolls

Sharp cheddar cheese

Directions:

Slice onions into rings.

Sauté onions and garlic in butter. 

Stir in broth, thyme and pepper. Bring to a boil. Simmer for 10 minutes.

Add beef and return to boil, reduce heat, simmer 5 minutes.

Brush rolls with melted butter and broil until toasted.

Add roast beef and cheese. Return to broiler until cheese melts.

Serving suggestions: Small individual bowls of Au Jus and a favorite potato side dish.

Cheddar Muffins

Yield: 24 mini-muffins

2 cups unsifted all-purpose flour
1 TBS baking powder
1 tsp sugar
1/2 tsp salt
1 cup milk
1/4 cup butter, melted
1 large egg
1 cup shredded Cheddar cheese
2 tsp fresh chives

Heat oven to 400 degrees. Grease mini-muffin pans or line with paper muffin liners.

In large bowl, combine flour, baking powder, sugar and salt.

In small bowl, with wire whisk, combine milk, butter and egg.

Stir milk mixture into flour mixture just until flour is moistened. (Batter will be lumpy.) Fold in cheese and chives. Using small spoon, divide batter among muffin cups.

Bake 10 to 12 minutes or until centers spring back when lightly pressed with fingertip. Cool muffins on wire rack for 5 minutes. Remove from pan and serve warm.

Submitted by: Lucy Galgano of The Farmer's Attic