Panera Broccoli Cheese Soup

Yield:  8 servings 

½ cup butter

1 onion, chopped

½ cup flour

4 cups chicken broth

4 cups half-and-half

5 cups broccoli, chopped 

2 cup carrots, grated

nutmeg, little sprinkle

1 lb sharp cheddar cheese, grated

salt and pepper to taste

Bread Bowls

Melt butter in a pot on medium heat. Add onion and saute until golden, about 5 minutes, stirring a few times.

Next, sprinkle flour and cook for 1 minute, whisking constantly.

Slowly add 4 cups of chicken broth whisking it with flour, then add 4 cups of half-and-half, whisk until everything is combined.

 Into the same pot add broccoli, grated carrots and season with salt and pepper to taste. 

Bring soup to a boil, turn the heat to low heat and simmer for 20 minutes, stirring few times.

Add a little sprinkle of nutmeg. Remove from the heat and stir the cheese into the broccoli soup.

Pour Soup into a bread bowl. Garnish with more cheese and a sprinkle of freshly ground black pepper. Enjoy!

Biscoff Cookie Butter Ice Cream

1 cup Biscoff cookie butter, divided

14 oz. canned sweetened condensed milk

1 tsp ground cinnamon

1 tsp vanilla extract

2 cups heavy cream

5 - 6 Biscoff cookies, crushed

Pour ¾ cup Biscoff cookie butter into a microwave safe bowl. Heat the cookie butter for 15 - 30 seconds or until the spread becomes more liquidy.

Reserve the remaining ¼ cup cookie butter for swirling into the ice cream.

Pour the Biscoff cookie butter, sweetened condensed milk, ground cinnamon and vanilla extract into a mixing bowl fitted with whisk attachment. Mix the ingredients together on medium speed until well combined. 

With the mixer on low speed, pour in the heavy cream into the cookie butter mixture. Once all the heavy cream has been added, increase the speed to medium until the cream mixture whips into soft-medium peaks. 

Layer ½ of the homemade Biscoff ice cream into the freezer proof container. Swirl in 2 T of Biscoff cookie butter and ½ of the crushed Biscoff cookies.

Repeat with the remaining Biscoff ice cream mixture, melted cookie butter and crushed cookies.

Transfer the ice cream to the freezer to set for 1-2 hours. Then cover the entire container in plastic wrap and a layer of foil. Freeze the ice cream for at least 8 hours, but preferably overnight.

Pull the ice cream out to sit at room temperature for about 5 minutes, scoop and enjoy!

Buster Bar Ice Cream Cake

24 Oreo cookies, crushed

6 T Butter, melted

1.5 qt Vanilla ice cream, softened

1 cup Hot fudge sauce, slightly warmed

1 cup Spanish peanuts, chopped

1 cup Heavy whipping cream, chilled

2 T Powdered sugar

1 teaspoon Vanilla

2 T Chocolate syrup

Crush Oreos in food processor. Mix crushed Oreos with melted butter.

Press the mixture into a 9x13 inch pan to form the crust.

Freeze the crust for 10–15 minutes.

Spread softened vanilla ice cream evenly over the crust.

Pour and spread slightly warmed fudge sauce over the ice cream layer.

Sprinkle chopped peanuts evenly over the fudge layer.

Freeze for at least 1 hour to set the layers.

Whip the chilled cream with powdered sugar and vanilla until soft peaks form.

Spread whipped cream on top of the frozen layers.

Drizzle chocolate syrup over the top.

Cover with plastic wrap or foil and freeze for at least 6 hours or overnight.

Slice and serve chilled.

Bread Bowls

Yield: 6 bread bowls 

½ cup warm water (110⁰)

1½ T fast rise yeast 

½ tsp sugar 

2 cup warm water (110⁰)

6 cup all purpose flour 

1½ T sugar

2 T extra virgin olive oil 

2 tsp sea salt

1 egg white

DIRECTIONS:

1. Add ½ cup of 110⁰ water, yeast and ½ tsp of sugar to a stand mixer. Let it sit for about 5 minutes. 

2. Using the dough hook, turn it on the lowest speed and then add in the olive oil, sugar, salt, 2 cups of 110⁰ water. Finally, add in the flour, one cup at a time. 

3. Once the dough comes together, turn it up one notch and then let it knead for 5 minutes. *It’s ok if the dough looks sticky. 

4. Scrape the sides of the bowl and cover with a tea towel. 

5. After resting for 15 minutes, punch the dough down one time. Repeat this step 3 more times for a total of 4 punches in 1 hour. 

6. After 1 hour, your dough should have visibly risen. Pour it out onto a lightly floured work surface and cut it into 6 even pieces. 

7. Form each piece into a ball and then place them on a parchment lined baking sheet.

8. Cover with a tea towel and let them rise for 30 more minutes. During this time, preheat oven to 450⁰. 

9. After the second rise is complete, brush each one with the whites of 1 egg. 

10. Bake at 450⁰ for 10 minutes, reduce heat to 350⁰ and then bake another 18-20 minutes. 

11. Let cool slightly before cutting off the tops and scooping out the insides. *We use the insides to dip in our soup.

Southern Poppyseed Chicken Casserole

4 chicken breasts, 5 cups shredded chicken

2 T butter

1 onion finely diced

2 T flour

1 cup milk

1 ½ cups chicken broth

¼ teaspoon garlic powder

1 teaspoon Worcestershire sauce

1 cup sour cream

2 cups Town House Crackers 40 crackers – 1 sleeve, crushed

½ cup butter

1 T poppy seeds

Preheat oven to 350º. Spray a 9 x 13 baking dish with cooking spray.

In a large skillet, add butter and onions and cook over medium heat until the onions are soft, about 3-5 minutes. Add flour and cook for 1 minute.

Warm milk in the microwave for 1 minute. Slowly add warm milk and chicken broth to the onion mixture, whisking continuously until it has thickened.

Once thickened to the consistency of soup, remove from the heat and whisk in sour cream.

Add shredded chicken to the sauce and pour into a baking dish.

Crush the crackers and add melted butter, stirring with a fork to combine. Add poppy seeds and stir to combine.

Cover the chicken mixture with the cracker mixture and bake for 25-30 minutes until it starts to bubble.

Serve over rice.

Farmer's Casserole

6 cups frozen, shredded hash brown potatoes

1½ cups shredded Jalapeno Monterey Jack Cheese (or cheddar)

2 cups diced, cooked ham (or bacon)

½ cup green onions, sliced

8 large eggs, beaten

Two 12-ounce cans evaporated milk (can use whole, 2% or fat free)

¼ teaspoon salt

¼ teaspoon ground pepper

Grease a 3-quart rectangular baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion. In a large mixing bowl, combine eggs, milk, salt and pepper. Pour egg mixture over potato mixture.

At this point, you can cover and refrigerate until ready to bake (several hours or overnight). When ready to bake, preheat oven to 350°. Bake, uncovered, for 1 hour and 15 minutes or until the center appears set. Let stand for 5 minutes before serving. If baking after casserole has been chilled, you will need to increase baking time to 1 hour and 30 minutes.

Italian Chicken Penicillin Soup

1 quart chicken broth 

6 c water

Rotisserie chicken pieces, broken up (include backbone)

2 tsp chicken bouillon 

1 onion, quartered

1 lb carrots, chopped

3 celery ribs, chopped in large pieces

4-6 garlic cloves, diced

½- 1 tsp crushed red pepper flakes

Tumeric (optional. I use about ¼-½ tsp)

Add broth, water, chicken, veggies (larger chunks are easier to remove from the pot), garlic & spices to a large soup pot. Cover, simmer on medium heat 35-45 min until chicken is heated through & veggies are tender.

While this is cooking, start making the French Bread & the soup will be done about the same time. 

Remove chicken & bones. Remove half of the veggies. Blend remaining veggies & chicken broth in the pot with an immersion blender. Dice chicken & veggies into a smaller dice. Add reserved veggies & diced chicken back into the pot. Add salt & pepper to taste.

Add a splash of cream or butter (2-3 T -This gives the soup a buttery mouth feel) & stir.

 

Orzo pasta, cooked

Parmesan cheese, grated

Fresh parsley, chopped

Add ½ cup of pasta to a bowl & add a ladle of the soup. Top with parmesan & parsley.

Serve with French Bread

Banoffee Pie

1 (13.4 oz) can dulce de leche

1 ½ cups graham cracker crumbs

⅓ cup white sugar

2 teaspoons ground ginger (Optional)

6 T butter, melted

3 bananas, sliced

1½ cups heavy cream

3 T powdered sugar

chocolate shavings (Optional)

Preheat the oven to 350⁰.

Mix graham cracker crumbs, white sugar, ginger (if using), and melted butter together in a medium bowl. Press mixture into an ungreased 9-inch fluted tart pan with a removable bottom or 9-inch pie plate.

Bake crust in preheated oven until set, about 12 to 15 minutes. Cool crust on a wire rack for 15 minutes. 

Spread dulce de leche in the cooled crust; arrange bananas evenly on top.

Beat heavy cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Spread whipped cream over bananas.

Refrigerate pie for at least 2 hours to overnight. Sprinkle with chocolate shavings & cocoa powder before serving.

Fluffy Japanese Pancakes

2 large eggs, separated

½ cup milk

¼ tsp vanilla

1 cup flour

1 tsp baking powder

¼ tsp salt

¼ cup sugar

Butter (for greasing)

For Serving:

Powdered sugar

Maple syrup

Whipped cream

In a large bowl, whisk together the egg yolks, milk, and vanilla extract until smooth. Sift in the flour, baking powder & salt, then gently fold until just combined. Be careful not to overmix; we want to keep that airy texture!

In a separate clean bowl, beat the egg whites with a pinch of cream of tartar. Gradually add the sugar while continuing to beat until stiff, glossy peaks form. This is the secret to achieving that signature fluffiness in your Fluffy Japanese Pancakes.

Gently fold the whipped egg whites into the batter base, one-third at a time. Heat a non-stick pan over low heat and grease with a little oil. Use a cookie cutter or ring mold to shape the pancakes. Cook for about 4-5 minutes on each side, covering the pan with a lid to steam the pancakes.

Once golden brown and cooked through, carefully remove the pancakes from the pan. Stack them high, dust with powdered sugar, and serve immediately with your favorite toppings. Watch as they jiggle and delight your guests!

Coconut Cream Bars

Coconut Cream Filling:

1 cup of canned unsweetened coconut cream, divided 

2 T cornstarch

1 T flour

½ cup + 1 T sugar

2 large eggs

1 cup milk

2 cups shredded sweetened coconut

2 T unrefined coconut oil

2 T butter

1 T vanilla

Shortbread Crust:

½ cup butter, softened

¼ cup + 2 T sugar

½ T vanilla

1 ¼ cups flour

⅛ tsp salt

Coconut Whipped Cream Frosting

Coconut flakes, toasted 

Pour the coconut cream into a small mixing bowl.  Whisk to re-combine the cream and liquid into one creamy mixture. Measure out one cup to use in the filling and set aside. Reserve the remaining cream for the whipped topping.

In a small bowl, whisk together 2 T cornstarch, 1 T flour, ½ cup + 1 T sugar and 2 large eggs until fully combined and creamy. Set aside and keep at room temperature.

In a heavy bottomed saucepan on medium heat add the 1 cup coconut cream previously set aside and 1 cup milk, briefly stir to combine and then add 2 cups shredded sweetened coconut. Stir frequently on medium heat until you see small bubbles forming and it looks like the mixture is about to start boiling. It will begin to look frothy. The mixture shouldn't boil for more than a few moments or this could affect the texture and consistency. Turn the heat to medium-low.

Before adding the heated milk mixture to the egg mixture you’ll want to temper it first to make sure you don’t turn it into scrambled eggs! To do this take one T of the nearly boiling coconut cream mixture and transfer it to the bowl with the egg mixture whisking constantly very quickly. Repeat this process 4 more times while continually whisking until the egg mixture temperature has raised a bit.

Now slowly pour the tempered egg mixture into the saucepan with the coconut cream mixture while whisking continually very quickly for at least another 30-60 seconds over medium-high heat. Turn the heat to medium or medium-low and continue to cook the mixture while stirring for another 5 minutes or until thick and custard like.

Be sure to stir quickly and constantly to prevent burning. 

Remove the saucepan from the heat. Add 2 T unrefined coconut oil and 2 T butter, whisk together until fully combined. Then add 1 T vanilla and mix again to combine.

Transfer the coconut pastry cream filling to a bowl, cover with plastic wrap and refrigerate until it's completely cold. 

Make your shortbread crust.

Shortbread Crust:

Preheat your oven to 350⁰. Line a 9×9-inch baking pan with parchment paper and lightly grease it with butter for easy removal.

In a mixing bowl, add ½ cup softened butter, and ¼ cup + 2 T sugar. Cream together until the mixture is light and combined. Add ½ T vanilla and mix until fully combined.

In a separate bowl, whisk together 1 ¼ cups flour and ⅛ teaspoon salt.

Gradually add the dry ingredients to the butter mixture, mixing until just combined to avoid overworking the dough. Press the dough evenly into the prepared pan & bake for 10-11 minutes. Bake until it is still pale but no longer shiny. It shouldn't look raw, but you’ll want to avoid baking until it's golden brown. Let it cool and keep it at room temperature until ready to assemble.

Add the cold coconut pastry cream filling on top of the shortbread crust and spread into an even layer. Top with Coconut Whipped Cream & toasted coconut. 

Coconut Whipped Cream

1 cup cold heavy cream

1 cup canned full-fat coconut cream, cold

½ T vanilla

1/2 cup powdered sugar

 

Pour the entire can of unsweetened coconut cream into a small mixing bowl. I like to use the Thai Kitchen brand. Use a whisk to re-combine the cream and liquid into one creamy mixture. Measure out one cup of the recombined cream and set aside.

To a separate mixing bowl, add cold heavy cream & whip until soft peaks form.

Add a ½ cup of the recombined canned coconut cream to the soft whipped heavy cream and mix on low for 15 seconds. Add the remaining canned coconut cream, vanilla, and powdered sugar. Mix on low for another 30 seconds and then on high until stiff peaks form. Be careful not to overwhip, as the cream can turn grainy.

Keep the whipped cream frosting in the refrigerator until ready to use, a quick few whips with a mixer will help to recombine. Sprinkle with shredded coconut before serving for an extra touch of flavor and texture. Perfect for layering onto cakes or as a light and creamy topping for your favorite desserts!

Flaky Buttermilk Biscuits

Yield: 14 biscuits 

3 cups flour

1½ T baking powder

½ teaspoons baking soda

½ teaspoons salt

1½ T sugar

1½ sticks cold butter

1½ cup plus 3 T full-fat buttermilk

Very soft butter for brushing baked biscuits

Preheat oven to 425⁰

Grease a 9-inch iron skillet with crisco and set aside (using butter here will make the biscuits brown on the bottom too much).

Add the flour, baking powder, baking soda, salt and sugar to a large bowl. Use a fork or whisk to thoroughly combine the dry ingredients.

Cut the butter into small chunks and transfer them to the bowl of flour. Using a pastry cutter, cut the butter into the flour until the butter is about the size of peas.

Make a well in the center of the flour and pour the buttermilk into the well. Using a wooden spoon or spatula, gently fold the flour into the buttermilk and mix just slightly until all of the flour is wet. This is a wet dough. Overworking the dough will result in tough biscuits.

Transfer the dough to a floured work surface. Using floured hands, pat the dough into a rectangle, about 10 x 12 inches or so. It doesn’t have to be a specific size, just big enough to fold. Gently fold one side of the dough into the center, then fold the other side into the center. Turn the dough so that it’s horizontally in front of you. Lightly press the dough out into a rectangle again. Turn one side of the dough into the center, then the other. Repeat this process one more time, a total of 3 times.

Using your hands, pat the dough into a rectangle, about 3/4″ in thickness. Using a sharp biscuit cutter, cut the biscuits by cutting down through the dough and straight up. It’s important to not twist the cutter. Cut them as close together as possible. Gather up any scraps and rework the dough as little as possible and cut out with the cutter. Try to use a cutter that is at least 2.25 inches in diameter if you want pretty good sized biscuits, use a 3-inch cutter.

Transfer the biscuit rounds to the greased skillet or pan, making sure they are close together with sides touching. Brush the tops with buttermilk.

Bake for approximately 17-18 minutes until biscuits are golden brown on top.

Brush the tops with very soft or melted butter.

Serve hot with your favorite jam or with gravy.

Fluffy Dinner Rolls

2 tbsp active dry yeast

2 cups warm water

2 eggs

2 tsp salt

1/2 cup granulated sugar or honey

1/2 cup melted butter

6 1/2 cups flour

Mix the wet ingredients together and then slowly incorporate the flour until a dough ball forms and is no longer sticky. Knead for 2-3 mins until smooth. Cover and let rise for 1-2 hrs, until double. Punch down and shape into 32 rolls. Place on a sheet pan and cover, let rise for another 30 mins or so until puffy. Bake at 350 for 15-18 mins, until golden brown!

Can also be made into sandwich bread

Maple Brown Sugar Cookies

2 ⅓ cups flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter, softened

1 cup brown sugar

1 large egg, room temp

⅓ cup pure maple syrup

1 teaspoon vanilla

1 teaspoon maple extract

1 cup chopped pecans

Maple Icing

2 T butter

1/3 cup (113g/80ml) pure maple syrup

1 cup sifted confectioners’ sugar

In a medium bowl, whisk the flour, baking soda, and salt together. Set aside.

In a large bowl beat the butter and brown sugar on medium-high speed until light and creamy, about 3 minutes. Add the egg and beat on high speed until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup, vanilla, and maple extract, then beat on high speed until combined, about 1 minute. Pour the dry ingredients into the wet ingredients and beat on low speed until combined. Add the pecans and beat on low speed until just incorporated. Dough will be creamy and soft. 

Cover the dough and refrigerate it for at least 2 hours (and up to 3 days). 

Preheat oven to 350°. Line large baking sheets with parchment paper or silicone baking mats.  If the dough has chilled for longer than 3 hours, let it sit at room temperature for about 30 minutes before shaping the cookies.

Scoop and roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie. Arrange the cookies 3 inches apart on the prepared baking sheets.

Bake for 12–13 minutes or until the edges are lightly browned and set but the centers still look very soft. Cool the cookies on the baking sheets for 5 minutes before transferring to a cooling rack to cool completely.

Make the icing: In a small saucepan over low heat, melt the butter with the maple syrup, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar and salt. Taste. Drizzle over the cooled cookies. Icing will set after about 1 hour. Store cookies covered tightly at room temperature for up to 2 days or in the refrigerator for up to 1 week.

Caramel Apple Dip

8 oz cream cheese, softened

¼ cup brown sugar

½ cup caramel sauce

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

4 oz Cool Whip

2 T caramel sauce

2 T chopped roasted peanuts

2 T mini chocolate chips

Mix cream cheese, brown sugar, ½ cup caramel sauce, vanilla, and cinnamon together with an electric mixer. Use a spatula to fold in the Cool Whip.

Refrigerate until ready to serve.

Before serving, drizzle with caramel sauce and sprinkle with roasted peanuts and mini chocolate chips.

Serve with apple slices, graham crackers, and pretzels.