Broccoli and Cheese Soup

From my good friend Robyn Jugganaikloo, Rexburg, Idaho

4-5 cubed potatoes
2 cubed carrots
1 cup chopped onion
4-6 bullion cubes
One package of frozen chopped broccoli (or broccoli florets)

Cook above ingredients together until potatoes are tender (12-15 min)

Mix together:
½ cup melted margarine
½ cup flour
½ tsp pepper
1 tbsp dry mustard
2 c milk

Pour over cooked vegetables stir and let thicken a little.

Add 2 lbs Velveeta cheese cut in cubes

Heat until cheese melts.

This is the best soup!!!!

Sugar Cookies

1 cup butter--no substitutes
1 cup sugar
3 eggs
1 1/2 tsp vanilla
3 1/2 cup flour
2 tsp baking powder
1/2 tsp salt

Cream butter and sugar. Add eggs and vanilla and then mix in dry ingredients. Chill dough for at least an hour, then roll out and cut. Bake at 375 for about 8-10 minutes. If you want them to be soft, do not overbake.

Baked Pears with Rum and Cream

So good!

4 firm ripe pears (peeled, halved and cored)
1/4 cup unsalted butter
1/4 cup packed brown sugar
1/4 cup dark rum
1/2 cup whipping cream
vanilla ice cream

1. Preheat oven to 350 degrees. Arrange pears, cut side down, in a baking dish.

2. In small saucepan melt butter and stir in brown sugar and rum. Pour over pears, moving pears around to coat. Bake 40 minutes, basting frequently.

3. Remove from oven and pour cream over pears. Continue baking 15-20 minutes. Place in individual serving bowls and spoon hot sauce over pears. May be served with vanilla ice cream or frozen yogurt.

Straw and Hay Pasta with Peas and Prosciutto

This is really good with the Filet Mignon with Blackberry Sauce.

1 Tbls kosher salt
1 Tbls olive oil
1 Tbls unsalted butter
1/2 cup finely minced onion
4 oz thinly sliced Prosciutto, cut into strips
1 cup heavy cream
salt and black pepper
pinch of red pepper (optional)
1 cup shelled peas
6 oz egg fettuccine
6 oz spinach fettuccine
1/2 cup grated parmesan cheese

1. Fill a large pot with water and add the salt. Place the pot over hight heat and bring the water to a rapid boil.

2. Meanwhile, heat a large saute pan over medium heat. Add the olive oil and then the butter. When the butter has melted add the onion and saute, stirring continuously until it turns translucent but has not yet begun to brown (about 1 minute). Scatter in the prosciutto strips and cook 1 more minute, stirring continuously to keep the strips separate. Add the cream and simmer.

3. Continue simmering, stirring frequently with a wooden spoon until the sauce is just thick enough to lightly coat the back of the spoon (1-2 minutes). Taste the sauce and adjust the seasoning with a little salt and pepper if necessary. Add a pinch of red pepper flakes if desired. Stir in the peas, remove the pan from the heat, and set aside.

4. Add the fettuccine to the boiling water and cook until the pasta is al dente (tender but still slightly chewy). Return the sauce to medium heat. Drain the pasta and immediately add it to the sauce. Toss well to coat the pasta thoroughly.

5. Serve immediately, sprinkling each serving with parmesan cheese and a generous grinding of black pepper.

Filet Mignon with Blackberries

I made this in a cooking class at ISU this week. It is some of the best steak I have ever had!

4-6 filet mignon steaks
salt and black pepper
2 Tbls olive oil
1/4 cup finely chopped shallots
1/2 cup dry red wine
1 cup beef broth
3 Tbls blackberry preserves
2 Tbls unsalted butter
fresh blackberries for garnish

1. Pat the steaks dry with a paper towel and season generously with salt and pepper. In a heavy skillet, heat the oil over medium-high heat until almost smoking. Sear the steaks in the hot oil for 3 minutes per side for medium rare. Transfer steaks to a serving plate, tent with foil and let rest.
2. Using the same skillet, saute the shallots for 1 minute. Add the red wine, scraping up any browned bits on the bottom of the pan. Let wine boil until reduced by half. Add broth and blackberry preserves; return to boil and reduce by half. The sauce should coat the back of a spoon. Whisk in the butter. Season with additional salt and pepper to taste.
3. To serve, drizzle the sauce over the steaks and scatter a few blackberries on the plate.

Ooey-Gooey Peanut Butter Chocolate Brownies

3/4 cup sweetened condensed milk (divided)
1/4 cup butter (melted and cooled)
3/4 cup milk
1 pkg devils food cake mix
1 large egg white (lightly beaten)
1 jar marshmallow cream
1/2 cup peanut butter
1/2 cup peanut butter morsels

Combine 1/4 cup cond milk, butter, milk, cake mix, and egg white. Press 2/3 of batter in greased 9x13 pan (layer will be thin). Bake at 350 for 10 min. Combine 1/2 cup cond milk and marshmallow cream. Stir in morsels. Spread mashmallow mix over baked layer. Carefully drop remaining batter by spoonfuls. Bake at 350 for 30 min.

Orange Pineapple Cake

This is my favorite cake. I do not really like cakes and frosting but this is really light and not at all rich. It always comes out moist. Very Yummy!

CAKE:
2 eggs
1/2 cup applesauce
1 (11 oz) can mandarine oranges-undrained
1 yellow (or white) cake mix

Mix all ingredients and pour into bundt pan. Bake at 350 for 30 minutes (this is what the recipe says but it usually takes longer).

TOPPING:
1 medium can crushed pineapple
1 small package white chocolate (or vanilla) pudding
12 oz Cool Whip

Mix pineapple and pudding together and then combine with cool whip.