Cream of Broccoli Soup

Arianne had strep throat and the onlly thing that sounded good to her was soup.  Jeff had church meetings and I was in a major hurry to get the soup made (I didn't make it in time for Jeff...oops!) but I made a quick version of Cream of Broccoli...it was wonderful and made my cute daughter feel loved! 

P.S.  I could only make the quick version because of my lovely new stovetop!  Thanks Stace!





Cream of Chicken and Broccoli Soup ala Cindi


In one pan combine:
1/4 c. butter
1/2 c.  sweet onion
3/4 c. celery
1 t. tube basil (okay this is in the produce section...it is basil in a tube.  You refrigerate it and it is like having fresh basil at your fingertips!)
1/2 t. thyme

Sautee until tender.

At the same time:  Steam 1-2 bunches (depends on how much you like) of broccoli until tender.  For soup, I recommend not "tender crisp" but a little more done than that.

At the same time:

Melt 1/2 c. butter
Add 1/2 c. flour to make a roux.
Add 6 c. chicken broth

Heat over medium heat for about 5 minutes.

Add 2 c. heavy cream
Add 1 c. milk.

Continue to heat over medium heat until warm.  (Do not boil).  Add sauteed vegetables and broccoli. 

Add chicken meat from 1 rotisserie chicken.

Top with cheese, sour cream, croutons

Serve with sourdough bread.

Sticky Fingers

  We tried this recipe on Conference Sunday.  Everyone loved the sticky fingers.   I got the recipe from one of my favorite blogs "Favorite Family Recipes".  I just made a few small changes to the recipe.  It is super simple and so much fun.  We made a sticky finger salad the next day and I want to try a sticky finger wrap!
Sticky Fingers Amazing Sauce:

3 T. Frank's Hot Sauce (it has to be Frank's...I found it at Kohler"s)
3/4 c. brown sugar
2 T. water

Mix together in a small saucepan and heat over medium heat until sugar dissolves. 

It is so easy and tastes just like Winger's sauce.
Now here is the other easy part!  Buy a bag of frozen breaded chicken fingers at Costco.  Bake according to directions.  I followed the instructions for a more crispy fingers by turning the fingers halfway through the baking time.  *This is different than the recipe on Favorite Family Recipes.  They suggest frying the fingers.

Pour the sauce on after you cook the fingers and delish!

I made 3 easy sauces for the fingers.

 Ellen's Homemade Buttermilk Ranch Dressing
(I make this dressing all the time.  It is my favorite ranch dressing!)

1 c. buttermilk
2 c. mayonnaise
1 1/2 t. accent
1 1/2 t. parsley flakes
1 1/2 t. dill weed
3/4 t. garlic salt
3/4 t. onion salt

Mix together and refrigerate.

For sauce number 2...I doubled the wing sauce and added some to a part of the dressing to make a copycat Creamy Amazing Sauce.

For sauce number 3...I added  about a tablespoon of bleu cheese to a cup of the dressing to make a bleu cheese dressing.  My new favorite bleu cheese dressing!

I hope you all have fun with this recipe and add your own to our family blog!

Sara's Broomsticks

Broomsticks

I decided it was about time to make my first post! I took this picture way back in October, but I thought why not share this fun easy recipe. I found this recipe from "The Domestic Diva's Party Cookbook," by Patricia F. Hemming and Keely J. Hemming. I absolutely love these "broomsticks." Not only are they be super fun for a Halloween party, but really any occasion. I hope you enjoy!

Broomsticks

12(1/4-inch diameter) dowels, 18 inches (washed and dried)

24 frozen dinner rolls, thawed but still cold (thaw in refrigerator)

1/2 cup butter, melted

1/2 teaspoon garlic salt

1/2 teaspoon dill

Combine butter, garlic, and dill in a bowl and let stand to mingle flavors.
  Press two rolls together and roll into a rope 12 to 14 inches long.

Beginning at one end of the dowel, wrap one end of the dough over the end to secure the dough to the dowel.

Twist the dough down the dowel about three quarters of the length of the dowel.

Place "broomsticks" on a greased cookie sheet and let rise 30 minutes.

Bake at 350 degrees for 12 to 15 minutes, or until lightly browned.

Remove from oven and generously brush the hot rolls on both sides with the garlic-dill butter.

Remove the "broomsticks" from the pan and stand them up in three or four tall sturdy glasses, mugs, or vases.

Serve warm. Yield: 12

Tips: Spray the dowels with cooking spray before twisting on the dowels.

 Also, I like to turn them over half way so they brown evenly.