Beefy Broccoli and Cheese Soup

2 cups chicken broth (I use one can of broth with water and one bouillon cube to make 2 cups)
1 pkg. (10 oz.) frozen, chopped broccoli (I sometimes use fresh, about 2 cups)
1/4 cup chopped onion
1/4 cup browned ground beef
1 cup milk
2 Tbsp. flour
1 cup shredded sharp cheddar cheese
1/2 tsp. dried oregano leaves
salt and pepper

Bring broth to a boil; add broccoli and onion. Cook five minutes until broccoli is tender. In a bowl, gradually add milk to the flour until smooth. (I sift it in slowly so it doesn't clump.) Add milk mixture and beef to the broth mixture. Cook on medium heat, stirring constantly until thick and bubbly. Add cheese and oregano; stir until cheese is melted. Season with salt and pepper.

Chicken Tikka Masala

Marinade:
• 1 cup plain yogurt
• 1 tablespoons lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 1 1/2 teaspoons paprika
• 2 teaspoons black pepper
• 1 tablespoons minced fresh ginger
• 1 teaspoon salt
• 3 boneless, skinless chicken breasts, cut into thin strips or chunks

For the masala:
• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1/2 teaspoon salt
• 8 ounces tomato sauce
• 1 cup cream

Combine marinade ingredients in a bowl; add chicken. Coat chicken in marinade. Cover and place in the refrigerator for one hour (or up to eight hours). Place chicken in a frying pan and cook until chicken is done. Discard excess marinade.

For the masala, saute minced garlic and jalapeno for one minute on medium heat. Add cumin, paprika and salt. Stir briefly. Pour in tomato sauce and cream. Simmer on low until reduced, about 20 minutes. Add the chicken and simmer 10 more minutes. Serve over hot rice or with naan bread.

Source: http://www.melskitchencafe.com/chicken-tikka-masala/ 

Parmesan Noodles

I kind of made this up...I basically used a white sauce and added Parmesan cheese and garlic.

8 oz. egg noddles
2 T. butter
1 clove garlic, minced
2 T. flour
dash of pepper
1 1/4 cup milk
1 cup Parmesan cheese
Italian Seasoning (optional)

Boil water and cook the egg noddles 5-7 minutes. Drain in colander and set aside.
In a saucepan, saute the garlic in the butter on medium heat. Add the flour and make a roux (I sift in the flour so it doesn't clump up).

Stir about 1-2 minutes. Add pepper. (You can add the Italian Seasoning now or sprinkle on top at the end.) Add the milk all at once and stir until thick and bubbly. Add the Parmesan cheese and stir until melted. Serve over the hot, cooked egg noodles.

This can also be modified by adding chicken, broccoli, or other yummy additions! Makes about 4 servings.

David D's From Scratch Brownies

1 2/3 cups sugar

1 1/3 cups flour

¾ cups cocoa

½ tsp baking powder

¼ tsp salt

2 Tbsp water

¾ cup melted butter

2 eggs

2 tsp vanilla

¾ cup chocolate chips

Combine dry ingredients. Mix in wet ingredients. Stir in chocolate chips. Spread in greased 9X13 inch pan. Bake at 375* for 18-25 minutes. Cool in the pan. Cut and enjoy!!

Blueberry Muffins

Crumb Topping
Stir together:
2 cups flour
1 tsp. baking powder
1/3 cup sugar
1/3 cup brown sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Melt and stir in (then rub in):
3/4 cup melted butter
(These are the measurements for the cake--see below. You will have extra if making muffins.)
Set aside.

Muffin Batter
Beat together until soft and light:
1 cup softened butter
1 1/2 cups sugar

Add one at a time, beating smooth after each egg:
3 eggs

Beat in:
2 tsp. vanilla

Sift together:
2 1/2 cups flour
2 tsp. baking powder
Add flour and baking powder to the batter in three additions, alternating with:
3 egg yolks
1/4 cup milk (start and end with flour mixture)

Fill muffin cups half full with batter. (I use paper baking cup liners for easy removal and clean up.)

3-4 cups blueberries
Press berries lightly into the batter. Sprinkle crumb mixture on top.

Bake at 350* for 33 minutes, or until the tops are browned and the muffins spring back when touched.

For cake: This can also go in a 9" X 13" pan--bake 40 min.

Linzer Cookies

1 1/4 cup softened, unsalted butter
2/3 cup sugar
2 cups flour, sifted
1 3/4 cups ground almonds
1/8 tsp. cinnamon
5 Tbsp. raspberry jam (I usually use close to a cup, actually)
powdered sugar

Cream butter and sugar together until it is light and fluffy. Beat in the flour 1/2 cup at a time, almonds and cinnamon. Continue beating until dough becomes slightly stiff.  Shape into a ball, wrap in plastic wrap and refrigerate for one hour. Preheat oven to 325*. Cut dough in half and roll dough 1/8 inch thick on a lightly floured surface. Cut with a Linzer cutter, cut dough with cutter and then corresponding number with the insert cutter in the middle (or with a larger cutter, cut shapes and then with a small cookie cutter, cut a hole in the middle of half of the cookies). The cookies pictured above were not made in the traditional fashion. I didn't cut holes out of the middles of the top cookie because they were really small. Here's a more traditional style:

Bake 10-15 minutes (depending on the size, obviously). Cool for 20 minutes. Sift powdered sugar over the tops. Spread jam on bottoms. Put halves together.

Omelette Muffins

Someone posted this on Facebook so I'm putting it here for safekeeping. These are great for breakfast lunch or anytime! They can also be put in the refrigerator or freezer for later.

1/4-1/2 cup finally chopped onion
1/4 cup finally chopped red pepper
1 clove of garlic, minced
1 four oz. can of diced green chiles
Shredded cheese (about a cup)
Oil for sautéing

8 eggs
1 tsp. oil
1 tsp. baking powder
1/2 cup milk
Salt and pepper

Sauté the onion, red pepper and garlic in oil in a small frying pan on the stove. Remove from heat and add chiles; mix. Spray muffin tins with oil to keep from sticking. Add a spoonful of the onion mixture to each muffin compartment. Add about a tablespoons of cheese on top of the onion mixture.

In a bowl, whisk together the eggs, oil, baking powder and milk. Stir in salt and pepper to taste. Pour the egg mixture into each compartment, dividing equally amongst the compartments. Bake at 375° for 20 to 25 minutes. Makes one dozen.

Yellow Cupcakes

1 box yellow cake mix
3 eggs
1/3 cup oil
1 cup buttermilk
1/2 cup mayonnaise
2 tsp. vanilla extract

Sift cake mix into a separate bowl and set aside. Whisk together remaining ingredients until uniform consistency. Stir in cake mix until well combined. Fill cupcake liners 2/3 full and bake at 350* for 17 minutes. Let cool completely before frosting.



Vanilla buttercream:
1 cup softened butter
3 tsp. vanilla
4-5 cups powdered sugar
1 T. milk if needed
sprinkles or decorations (optional)
Beat butter two minutes. Add vanilla. Gradually add powdered sugar. Add milk if needed. Pipe onto cooled cupcakes with large open or closed star tip.

Chocolate Cupcakes

I bought a totally amazing cupcake book called "Your Cup of Cake" by Lizzy Early--highly recommend it! I usually don't use mixes often, but these recipes can be used with gluten-free cake mixes or pretty much any other special diet cake mix. Enjoy!


1 box devil's food cake mix
3 eggs
1/2 cup oil
1 cup buttermilk
3/4 cup sour cream
2 tsp. vanilla extract

Sift the cake mix into a separate bowl and set aside. Whisk together the eggs, oil, buttermilk, sour cream and vanilla until unified consistency. Stir in the cake mix until well combined. Fill cupcake liners 2/3 full of batter. Bake at 350* for 17 minutes or until the cakes spring back from being touched. Let cool on rack. Frost when completely cooled.

Chocolate Buttercream:

1 cup softened butter

2 tsp. vanilla extract

3/4 cup unsweetened baking cocoa

1 Tbsp. milk

3-4 cups powdered sugar

sprinkles (optional)

Beat butter 2 minutes. Add vanilla, cocoa and milk. Gradually add powdered sugar. Pipe onto cupcakes using a large open or closed star tip.