Broccoli, Potato Cheddar Soup

This soup is DELICIOUS!  Perfect for Fall or Winter.  It can easily be made gluten free too, just by substituting rice flour for the regular flour, which is what I do to make it eatable for Brad. 

• 2 - 14.5 oz. cans chicken broth
• 2-3 large carrots, peeled and diced
• 4 medium potatoes, peeled and cubed into small pieces
• 1 tsp. onion powder
• 2 small heads broccoli (washed and diced small)
• 3 TB butter
• ⅓ cup flour
• 3½ cups milk
• 4 cups shredded cheddar cheese
• 1 tsp. salt
• ½ tsp. garlic pepper
• 6 slices bacon, cooked and chopped (I use a package of real bacon bits, which is much quicker)

Instructions

1. In a large pot combine chicken broth, carrots potatoes and onion powder.
2. Bring to a boil, cover and simmer for about 10 minutes.
3. Add broccoli, cover and simmer for an additional 10 minutes.
4. While simmering, melt butter in a large sauce pan. Whisk in the flour and cook for another minute (or until golden brown). Whisk in milk and cook for an additional 5 minutes until the sauce thickens.
5. Add cheese and stir until it is all melted. Add salt and garlic pepper.
6. Pour cheese sauce into the large pot and stir until well combined.
7. Add more milk for a thinner consistency and add any additional salt and pepper needed. Top with bacon pieces.
8. Serve warm.

Golden Graham S’More Bars

Our family ran across these about a year ago and have been making them ever since.  They are perfect for this time of year too, since it’s s'more time.  They are extremely easy too!

1 10 oz. bag mini marshmallows (Approx. 6 cups)
1 12 oz. pkg. semi sweet chocolate chips
5 T. butter
8 cups Golden Graham Cereal (one 12 oz. box)
1 tsp. Vanilla (optional)

Place package of chocolate chips in the freezer to chill. Spray a 9 x 13 baking pan, set aside. 

Meanwhile, melt butter in a pot over medium heat. Once butter is melted, add in 5 cups of marshmallows and stir until almost completely melted. Stir in vanilla if desired. Remove from heat and transfer butter mixture to a large mixing bowl and add cereal, stirring to coat. Once cereal is coated, remove chocolate chips from freezer and add to cereal mixture. Also add in the remaining cup of marshmallows. Gently stir until evenly distributed.

Press cereal mixture into prepared baking pan. Cover and refrigerate until set. Turn out onto cutting board and cut into squares. Keep stored in an air tight container in the refrigerator. Makes approximately 20-24 bars depending on how big you cut them.

Mema Koehn’s Summer Fruit Salad

This has been a favorite fruit salad of ours for a while now that Mema Koehn introduced to us.  So easy!  So yummy! So quick! Perfect for a hot summer day!
 
Fresh strawberry’s cut up
Grapes (green or red or both)
Fresh pineapple (optional)
1 can of peach pie filling

Mix all together and refrigerate until serving time.  YUM!

Pickled Beets

Growing up I remember Mom always making pickled beets during the summer.  I hadn’t had them since I was a kid. Last year we decided to grow some beets for the first time in our garden.  They grew so well and I ended up with quite a few so I went on a search for a good pickled beet recipe.  I found this one and it was DELICIOUS!  I made them again this Summer and they are a big hit…well, at least to the people that have a taste for beets!
 
10 Pounds fresh small beets (stems removed)
2 cups white sugar
1 tablespoon pickling salt
1 quart white vinegar
1/4 cup whole cloves

Place beets in large pot with water to cover.  Bring to boil and cook until tender, about 15 minutes depending on size of beets.  If beets are large, cut them into quarters.  Drain, reserving 2 cups of the beet water, cool and peel.

Sterilize jars and lids by immersing in boiling water for at least 10 minutes.  Fill each jar with beets and add several whole cloves to each jar.

In large saucepan, combine the sugar, beet water, vinegar, and pickling salt.  Bring to a rapid boil.  Pour the hot brine over the beets in the jars and seal lids.

Place a rack in the bottom of a large stockpot and fill halfway with water.  Bring a boil over high heat, then carefully lower the jars into the pot using a holder.  Leave a 2 inch space between the jars.  Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars.  Bring the water to a full boil, cover the pot, and process for 10 minutes.

ENJOY!!!