broccoli cheese soup.

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Broccoli Cheese Soup from Jenni:

3/4 cup butter
3/4 cup flour
1 quart half and half
Salt and Pepper to taste

1 bunch broccoli chopped small
1 medium onion, chopped

Cook chopped broccoli and onion with just enough water to cover until tender. Do not drain. Set aside and combine other ingredients to make a white sauce. Pour broccoli and onion with water into the white sauce. Stir and then add 12-16 (I almost always use 16) slices American Processed Cheese Slices. I know it sounds gross, but it makes the yummiest soup!!

Tomato Basil Goodness Soup.

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Tomato Basil Goodness Soup from Jocelyn:

1 - 26 ounce can Campbell's Tomato Soup
2 - 14 oz cans chicken broth
1/2 pint half and half
4-6 cloves garlic
1 medium size yellow onion
4-6 Roma Tomatoes
6-8 Fresh Basil Leaves
Dry Basil
Dry Oregano
Onion/Garlic Salt
Pepper
Butter

Chop onions and garlic. Saute in pot with butter until soft. Add tomato soup. Replace water with half and half and chicken broth. Add more chicken broth if desired. Add peeled, chopped and seeded tomatoes. Add just a touch of oregano. Dry Basil can be added to taste. Chop fresh basil and add garlic salt, pepper to taste. Simmer for a half hour. Eat it up. Yum!

creamy ham and potato soup.

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Creamy Ham and Potato Soup from Erin:

3 1/2 cups peeled and diced potatoes (2 potatoes)

1/3 cup diced celery (2-3 stalks)

1/3 cup finely chopped onion 

1/2 cup carrot, diced (optional)

1 cup diced cooked ham (buy a ham steak in the deli section)

3 1/4 cups chicken broth

1/2 tsp salt. or to taste

1 tsp ground white or black pepper, or to taste

5 Tbsp butter

5 Tbsp all-purpose flour

2 cups milk

Note: can add a can of corn too.

Directions:

1. Combine the potatoes, celery, onion, carrot, ham and chicken broth in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the salt and pepper.

2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk so that lumps don't form and until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

3. Stir the milk mixture into the stockpot, and cook soup until heated through.

4. Top with cheddar cheese, chives and bacon if desired. Serve immediately.

5. Makes 6 servings.

butternut squash soup (liquid gold).

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Butternut Squash Soup from Melanie:

Butternut squash (1-2 lbs)
1 green tart Granny Smith apple
1 medium onion, chopped
3 T raw rice
1 tsp sugar
pinch of curry
4 cups chicken broth
1/4 cup cream
Milk to stretch
6 oz jalepeno cheese, grated
salt to taste

Peel and cube squash and apple. Place in saucepan with the onion, rice, sugar, curry powder and chicken stock. Simmer 30-40 minutes until soft. Puree in blender. Return to pan. Just before serving, heat and add cream, milk and cheese. Stir until cheese has melted and season with salt. Freezes well.

Great with French bread or any bread.

*This is a double recipe, but that's what I always make so I have left overs.

white chicken chili.

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White Chicken Chili from Heidi:

1 pound boneless, skinless chicken breasts, cut into 1/2 inch cubes

1 medium onion, chopped

1 1/2 tsp garlic powder or 2 cloves fresh garlic finely minced

1 T oil

2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained

1 can (14 1/2 ounces) chicken broth

2 cans (4 ounces each) chopped green chiles (If you like less kick, add just one can)

1 tsp salt

1 tsp ground cumin

1 tsp dried oregano

1/2 tsp pepper

1/4 tsp cayenne pepper

1 cup sour cream

1/2 cup whipping cream

Top with:

Fresh cilantro

tortilla chips

avocado

Directions:

In a large saucepan, saute chicken, onion and garlic powered (or fresh garlic, if using) in oil until chicken is no longer pink. Add beans, broth, chiles and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips.

chicken tortilla soup.

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Chicken Tortilla Soup from Brittany:

1 - 32 oz carton Chicken Broth
1 - can black beans, including liquid
1 - can white corn, including liquid
1 bottle La Victoria Salsa Verde
1 bag Uncle Ben 90 second brown rice
Rotisserie Chicken
1 small can diced green chiles (optional) if you like some extra kick

Put all ingredients together on stove. Heat and serve. May garnish with avocado, cheese, sour cream, lime, cilantro and chips.

christmas slush {winner!}

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Christmas Slush from Mindi:

1 big Tupperware 

2 bottles apricots juice and all, put in blender

Then add lots of grapefruit, oranges, 2 cans mandarin oranges and juice, 1-2 can crushed or pineapple tidbits, pears in juice and a can of lemonade concentrate. Add bananas when serving. Freeze and serve with 7-Up.