Sunday, December 15

Crock-Pot Broccoli Cheese Soup

Here is a great soup recipe for the Crock-Pot that's perfect for a winter day!

Crock-Pot Broccoli Cheese Soup
  • 1/2 cup onion, chopped
  • 1/2 cup green pepper, chopped
  • 2 Tbsp. margarine
  • 1 can (10 3/4oz.) 98% fat free cream of chicken soup
  • 3 cups milk
  • 1 lb. Velveeta cheese, cubed
  • 1 (10 oz.) package frozen broccoli
  • 1/2 tsp. black pepper
Saute onion and green pepper in margarine until tender. Then combine all ingredients in Crock-Pot and cook on LOW for 3-4 hours, stirring occasionally. Optional: About 30 minutes before serving, blend soup in blender for a few seconds to blend vegetables and make soup creamier. Return soup to Crock-Pot on LOW until serving.

Tuesday, December 10

Sausage Brunch Casserole

Here is a variation of a breakfast casserole recipe that a friend brought to work that I really liked. I changed the recipe up a bit to make it my own, and it was a big hit at my house!

Sausage Brunch Casserole
  • 1 lb. ground turkey sausage
  • 1 medium onion, chopped
  • 1 (8 oz.) loaf French bread, cut into 1-inch cubes (5 cups)
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 1/2 cup low-fat cottage cheese
  • 5 eggs
  • 1 1/2 cups milk
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ground mustard
  • 1/4 tsp. pepper
Cook sausage with onion in skillet until browned. Spread 1/2 of the bread cubes in greased 9x13 casserole dish. Then layer with 1/2 of the sausage and onion, cheddar cheese, and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, sausage and onion, cheddar and mozzarella cheese. In separate bowl, beat eggs until foamy. Blend in milk, nutmeg, mustard, and pepper. Pour egg mixture evenly over top of casserole, and press bread cubes down until covered. Let casserole stand for 10 minutes, and then bake at 350 degrees for 50 minutes until center is set and top is golden brown.

Friday, December 6

Mom's Homemade Cinnamon Rolls

Here is a delicious recipe for homemade cinnamon rolls that my mom made for us growing up. They take a bit of time and preparation, but they are definitely worth it!

Mom's Homemade Cinnamon Rolls
  • 1 cup scalded milk (right up to boiling)
  • 1/2 cup sugar
  • 1 1/2 tsp. salt
  • 1/2 cup shortening
  • 1 cup lukewarm water
  • 2 pkgs. yeast
  • 2 eggs, beaten
  • 7 cups all purpose flour
  • 4 Tbsp. margarine, melted
  • 4 Tbsp. sugar
  • 2 Tbsp. cinnamon
Buttercream Icing
  • 1/4 tsp. salt
  • 1/4 cup milk
  • 1 tsp. vanilla
  • 1/3 cup margarine, melted
  • 4 cups powdered sugar
Pour scalded milk over sugar, salt, and shortening in mixer bowl. In separate bowl, dissolve yeast in lukewarm water and then add beaten eggs. When milk mixture has cooled to lukewarm temperature, add yeast and egg mixture. Beat well. Add half of the flour and beat until smooth. Add remaining flour and knead until the dough springs back to touch. Place dough in greased bowl, cover and let rise in warm place (like warm oven turned off) until dough doubles in size (about 1-1 1/2 hours). 

Roll dough out and spread with melted margarine and sprinkle with cinnamon and sugar filling. Roll up long-ways and separate into rolls by sliding a long piece of thread under the roll about 1inch in, and then bring the two ends of thread across the top of the roll and pull together to cut dough more easily.

Place rolls on greased baking sheet, cover and allow to rise in warm place for 1 hour. Bake at 350 degrees for 10 minutes. Allow to cool before icing.

To make icing, beat ingredients together until smooth and creamy adding more or less powdered sugar to reach desired consistency. Makes about 24 rolls. 

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