Sunday, June 21, 2015

Broccoli Cheese or Potato Cheese Soup


2# block of Velvetta Original 
1 cup diced onion 
1 tablespoon minced garlic 
1/4 teaspoon cumin 
1/4 teaspoon nutmeg 
1/4teaspoon salt 
1 package frozen Broccoli Florets. (fresh works well, but par- steam prior to adding to soup) 
1 teaspoon olive oil 
4 cups – chicken broth 
1 1/2 cups whole or 2% milk 
2 cups – water 


1. Heat olive oil in fry pan. Fry onion for 2 minutes. Add Minced Garlic. Fry both until onion just begins to caramelize. Remove and scrape contents into a stock pot.
2. Add broth, water and milk. Heat to boiling. Dice cheese into no bigger than 1" blocks square. Add cheese into boiling stock pot stirring frequently. Add spices and reduce heat to simmer. Direct heat on the pot will burn cheese to the bottom. To keep from having to stir continuously, place a diffuser between the heat source and the pot if using a stove. Moving to a crock pot to finish is also a good way to keep from burning. 
3. Add broccoli or potatoes (see tip #2) and allow to cook approximately 45 minutes on low heat. 4. If thickening required, use the puree technique. Remove 2 cups of soup from pot and place in a blender. Blend until smooth and return to pot and mix in. If still not thick enough, use small amount of flour roux. Soup will thicken as it cools. Once cool, if too thick, add milk to thin. 


1. Don't substitute regular cheese for the Velvetta. It doesn't melt like Velvetta and needs a cream sauce to give this soup the volume and texture it needs.
2. You can substitute potatoes for the broccoli and have a great potato soup, too. Use 4-5 potatoes. Chop into small pieces and cook in a separate saucepan until soft.
3. You can put the soup into a crockpot after the cheese is melted and it can simmer on warm for as long as necessary.
4. This soup also freezes well if you'd like to save portions for lunches or other meals.

Thursday, May 7, 2015

Avocado Chicken Salad


1 chicken breast
¼ cup corn
¼ cup black beans
¼ cup green onions, chopped
¼ cup tomatoes, diced
¼ cup cilantro, chopped
¼ cup corn chips, crushed
2 tablespoons white vinegar
4 tablespoons mayonnaise
Salt and pepper to taste
1/4 cup shredded sharp cheese
2-4 avocados, sliced in half with pits discarded


1.  Roast the chicken in 375 degree oven for 25-30 minutes or until well done.  Cool and shred with a fork.

2.  Drain and rinse black beans.

3.   Dice the  tomatoes and chop the cilantro and the green onions.

4.  Crush the corn chips.

5.  Slice the avocados and discard the pits.

6.  In a medium bowl, put the shredded chicken, corn, black beans, green onions, tomatoes, cilantro, and corn chips together. Add the vinegar and mayonnaise and stir.  Sal and peppert to taste.  Spoon salad into halved avocados and top with cheese.

7.  Serve.


1.  Leftover chicken can be used, which speeds up the prep process.

2.  Instead of serving in the avocado, you can dice up the avocado and mix with other ingredients and serve in a pita pocket.

Sunday, April 19, 2015

Penuche Frosting

Ingredients for a 2-layer cake:
1 1/2 cups brown sugar (packed)
6 Tablespoons milk
6 Tablespoons butter
1/2 teaspoon vanilla

Ingredients for a loaf cake:
1 cup brown sugar (packed)
4 Tablespoons milk
4 Tablespoons butter
1/2 teaspoon vanilla

Put ingredients in a saucepan and bring to a boil. Boil for 1 1/2 minutes, stirring frequently. Remove from heat and use a wire whisk to add 1/2 teaspoon vanilla. Continue whisking until cools slightly, then immediately apply to cake.

Saturday, April 18, 2015

WADF Carrot Cake

2 cups sugar
2 cups flour
3 cups grated carrots
1/2 cup walnuts
1/2 cup Wesson oil
2 teaspoons soda
4 eggs
1/4 teaspoon salt

Mix all ingredients. Put batter in a 9 x 13 cake pan. Bake at 350 degrees for 40 minutes.

Frost with Penuche Frosting

Monday, March 30, 2015

Alaskan BBQ Salmon

Difficulty: **

1 - Fillet of Salmon - recommend using 1 full side of King Salmon.
2 1/2 cups of Brown Sugar
3/4 cup of Lemmon Juice
1/2 tsp. Cayenne Pepper
1 tsp. Dill Weed
3/4 cup Melted Butter

Combine Brown Sugar and Lemon Juice, making a thickened slurry. Stir in Cayenne Pepper and Dill Weed. Slowly add in butter to complete sauce. Mix well.

Place Sauce in a shallow baking dish. Place Salmon fillet face down into the sauce to cover completely. Lift the fish out and place fillet skin side down onto a heated BBQ. The skin will stick to the grill. As fish cooks, brush more sauce onto the fish. The cooking time will be approximately 10 minutes on Medium Heat. When done the fish will begin to flake when touched with spatula. Using a long metal spatula, slide the spatula between the fish and the skin. Leaving the skin on the grill, slide the fish off the skin and place onto a plate. Serve with Lemon slices.
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