Cheddar Broccoli Soup

I'm going back to my roots on this one.  I loved soups growing up and my family always made homemade soups and grilled sandwiches during the cold weather season.  Let me tell you, it's 45 degrees here and dang it, I want my comfort food.  Yummy cheddar broccoli soup, paired with a tuna melt.  Enjoy!

Cheddar Broccoli Soup

2 Tbs olive oil
1 bunch on broccoli, cooked and chopped
1 small onion, chopped
2 cloves garlic, minced
2 c. heavy cream
2 1/2 c. cheddar cheese
3 c. vegetable or chicken broth
dash of pepper, sea salt and paprika for taste.

In a saute pan, saute olive oil broccoli, onion and garlic for about 5 minutes or until onions are translucent.  Meanwhile, in a large pot bring the heavy cream to a boil.  Reduce to a simmer and add cheddar cheese.  Stir until completely melted.  Add in broccoli mixture, broth, and seasonings.  Cover and continue to simmer for about 30 minutes. Stir occasionally.

Caramel Apple Cake

Caramel Apple Cake

1 c. sugar
1/2 c butter, softened
2 eggs
2 tsp. vanilla
2 c. flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 c. apple cider
1/2 c. milk

Preheat oven to 350 and spread a 10 inch round cake pan with non-stick spray. Using an electric mixer combined sugar and butter until light and fluffy.  Beat in eggs one at a time.  Next beat in vanilla.  Once that is combined add baking soda, cinnamon and flour, until well incorporated.  On lowest speed beat in cider and milk.  Pour into prepared pan and bake for 25-30 minutes or until cooked through.

Caramel Frosting

1 c. butter, softened
4 c. powder sugar
9 oz. caramel, melted

Cream butter with an electric mixer.  Add powder sugar one cup at a time until well incorporated.  Add cooled caramel and beat until well blended.  Last, add creamer.  Once the cake has cooled, spread frosting over top.  I added some melted chocolate and chopped peanuts for added yumminess.


I had to make 3 cakes this past weekend.  These are the other two.

Monte Cristo PB&J Sandwiches

When ever I would go to my grandmothers house for lunch, I would salivate.  She made the most simple meals but they always tasted so darn good.  One of my personal favorites was the grilled PB&J.  I now make them all the time for my family and friends.  (Got to carry on the tradition, you know!)  Anyway, I have know idea where it came from but I was think, why not make the traditional PB&J that I love so much and go all Monte Cristo style on it.  Enjoy!

Monte Cristo PB&J Sandwiches

Bread, I used cinnamon raisin bread (Yummy!)
Peanut Butter
Strawberry Jelly
1 1/2 c flour
1 Tbs baking powder
1 1/3 c water
1 egg
2 tsp vanilla
vegetable oil
powder sugar

makes about 6

Heat up vegetable oil in a deep frying pan to 350.  Prepare the batter.   In a large bowl mix flour and baking powder.  In a separate bowl mix water, egg, and vanilla.  Add egg mixture to flour.  Stir until thick and gooey. Prepare PB&J sandwiches as you would any other.  Place sandwiches into batter and coat evenly.  Fry the sandwiches in heated oil until golden brown on both sides.  Let access oil drain on a paper towel and then dust with powder sugar.  Serve immediately.  We enjoyed our sandwiches with breakfast sausages. The perfect combo.