Broccoli Cheese Soup

Broccoli Cheese Soup

Ingredients

○ 3 cups water
○ 5 chicken bullion cubes
○ 2 - 3 heads of broccoli, finely chopped
○ 1 large onion, finely chopped
○ 1/2 cup flour
○ 1 stick of butter
○ 1/2 tsp. dry mustard
○ Dash of pepper
○ 2 cups milk
○ 1 lb. sharp cheddar cheese, grated

Recipe

1 - Heat water in a saucepan and dissolve the bullion cubes. Cook the broccoli and onions in the water until tender, about five minutes. Remove from heat.
2 - In a separate pan, melt butter on low heat.
3 - Slowly stir flour and seasonings into butter, constantly stirring so that no lumps form.
4 - Slowly stir milk into flour-butter mixture, constantly stirring so that no lumps form. Heat until thick and bubbly.
5 - Add white sauce to broth, and stir until well combined.
6 - Return pan to heat and add cheese. Heat until the cheese is melted.

Stuffed Tomatoes

Stuffed Tomatoes

Ingredients

○ 10 large tomatoes
○ 1 can of corn, drained
○ 1 can of black beans, drained and rinsed
○ 1/2 cup shredded cheddar cheese
○ 1 cup fresh breadcrumbs
○ 1 Tbs. lime juice
○ 1 small jalapeño, diced small
○ Salt and pepper, to taste

Recipe

1 - Preheat oven to 450°. Spray a baking dish with cooking oil.
2 - Cut off tops of tomatoes and then scoop out flesh with a spoon.
3 - In a bowl, mix together corn, beans, half the cheese, breadcrumbs, lime juice, jalapeño, salt, and pepper.
4 - Stuff each tomato with mixture and place each in baking dish. Cover tomatoes with remaining cheese.
5 - Tent baking dish with foil and bake until tender, about 10 minutes. Uncover dish and continue to bake tomatoes until cheese begins to brown, about 5 minutes more. Serve hot.

Fresh Tomato Sauce

Fresh Tomato Sauce

 

Ingredients

○ 4 pounds fresh tomatoes, chopped
○ 1/4 cup olive oil
○ 2 onions, chopped
○ 2 green peppers, chopped
○ 6 cloves garlic, minced
○ 4 TBS. dried basil leaves
○ 2 TBS. dried oregano leaves
○ 1 TBS. Italian seasoning
○ 2 TBS. sugar
○ Dash of salt
○ One small package mushrooms, sliced
○ One package pasta

Recipe

1 - In large stock pot, heat olive oil over medium-high.
2 - Place chopped onions, peppers, and garlic and sauté until  onions and peppers are soft.
3 - Stir in tomatoes, basil leaves, oregano leave, Italian seasoning, sugar, and salt.
4 - Bring mixture to boil, then turn heat down to low and allow to simmer until thickened, about 2 hours.
5 - In last few minutes of cooking, heat oil in a pan and sauté mushrooms until soft. Add mushrooms to sauce.
6 - Cook pasta according to package directions.
7 - Serve sauce over pasta.

Tomato-Basil Pizza

Tomato-Basil Pizza

Ingredients

○ 1 to 2 packages of pizza dough mix
○ 1 16 oz. package mozzarella cheese, grated
○ Several small tomatoes, such as cherry tomatoes
○ Several fresh basil leaves
○ 1/4 cup dried oregano
○ 1/2 cup grated parmesan cheese
○ Dash garlic powder
○ A few teaspoons of olive oil
○ Dash of salt

Recipe

1 - Preheat oven to 350° or to temperature specified on pizza dough mix box.
2 - Prepare pizza crust according to package directions. For a smaller pizza or thinner crust, use only one package of pizza dough mix. Shape dough into pizza crust on a pizza pan.
3 - Toss tomatoes in olive oil and salt.
4 - Roast tomatoes in oven until tomatoes begin to burst and skin is dried and is browned in some spots.
5 - Top pizza with 3/4 of the mozzarella cheese, then place roasted tomatoes and fresh basil on top. Squish the tomatoes with a fork so that they pop and leak some tomato juice onto the crust. Top with remaining mozzarella cheese, dried oregano, parmesan cheese, and garlic powder.
6 - Bake according to package instructions or until crust is browned and cheese is melted and beginning to brown. Serve hot.

Spanakopita

Spanakopita

Ingredients

○ 40 sheets filo dough
○ 1 TBS. olive oil
○ 20 oz. fresh spinach, torn and stems removed
○ 1 onion, finely chopped
○ 2 eggs
○ 8 oz. feta cheese, crumbled
○ 1 1/2 cups grated Swiss cheese
○ 1 cup butter, melted
○ 1/4 cup parsley
○ Dash of cinnamon
○ Dash of garlic powder

Recipe

1 - Preheat oven to 375°
2 - Place spinach in steamer over boiling water and cover. Cook until tender, about 5 minutes.
3 - Heat olive oil in pan and then saute onion until tender.
4 - Turn stove to low and mix cooked spinach in with onions and cook until moisture is gone.
5 - In a bowl, mix together cheeses, eggs, and spices, and then cooled onion and spinach mixture.
6 - Brush bottom of baking pan with some melted butter. Place a filo dough sheet and brush with butter. Repeat layering 20 filo dough sheets and butter.
7 - Spread cheese mixture over filo dough.
8 - Continuing layering the additional 20 sheets of filo dough and butter, making sure to brush the top sheet with butter.
9 - Bake in preheated oven for 40 minutes until the top is golden brown. Serve warm.

First Post

Hey everyone! I will be posting yummy recipes soon!

How this blog works is pretty simple:

Each week or so I will post a new recipe. I will include JPGs of a double-sided card you can print! Just click on the image and it will take you to a full size of the image (4 by 6 inches). If you right click on it, you can choose to save it or print it. Just be sure to load your printer properly so that you can print it double-sided (you'll have to exit out of each image and print each side separately). Once the recipe is printed out, simply cut it out and you have a nice recipe card!

I will also type out the recipe beneath the print card so that you can copy and paste the text into an email, Word document, or wherever!

After you've made a recipe, please come back and rate it and leave comments!