Teriyaki Sauce

**Note: The sauce can be kept in the refrigerator for one week.** **Another Note: The sauce is a little bit on the strong side. If you dab your finger in it to take a taste, don't be alarmed. It's perfect when add to rice or vegetables or chicken. ** 1 1/2 C cold water 3/4 C packed brown sugar 1/2 C soy sauce 1 t garlic powder (or granulated garlic) 3 T corn starch 1 t sesame oil Pour your cold water into a medium sized mixing bowl. Add your soy sauce. Add the packed brown sugar. Pour in your tasty garlic powder. Now the corn starch. Whisk it up. Whisk it until all that cornstarch is nice and dissolved. We don't want any clumps now. Add the sesame oil and stir. Your oil will rise to the top, no worries. Once it gets heated through it will incorporate nicely. Pour it into a large skillet. Whisk it continually over medium high heat. The color will change and darken as the sauce begins to thicken. It really will get all bubbly, and dark, and rich flavored, and saucy and wonderful. Once it has thickened, take it off the heat. Review: This is my new favorite teriyaki sauce, its really good. I added a bit more sugar and some salt but I would taste it before adding salt because the soy sauce may be saltier than the one I used. Recipe from Jamie Cooks It Up

Beefy Chinese Dumplings

1 1/2 pounds ground beef
2 cups shredded Chinese cabbage
1 carrot, shredded
1 onion, minced
1 egg
1 teaspoon sugar
1 teaspoon salt
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 (14 ounce) package wonton wrappers

In a large bowl, mix together beef, cabbage, carrot, and onion. Stir in the egg, sugar, salt, soy sauce, and vegetable oil.
Place a large teaspoonful of filling in the center of a dumpling skin. Moisten the edges of a wonton with a few drops of water. Then fold the dumpling in half, and pinch the edges together to seal. Create a ripple pattern along the pinched edge by pinching and gently pushing together small segments of it. Repeat with remaining dumplings.
Boil the dumplings in water until they float to the top, about 5 minutes.

Review: This recipe was a total bust. The filling was really good and flavorful but when I boiled them the wonton wrappers went really soggy and slimy. The kids still ate them because they are silly like that but Ben and I couldn't get past the slimyness. I may try these again but I would steam them for sure.

Homemade Granola

2 cups rolled oats
1 teaspoon cinnamon
1 teaspoon salt
3 tablespoons plus 1 teaspoon coconut oil
1/4 cup honey
1/4 cup firmly packed light brown sugar
1 teaspoon pure vanilla extract
1/2 cup chopped almonds
1/3 cup dried cranberries


Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.

In a large bowl, toss the oats with cinnamon and salt.

In a medium bowl, stir together the oil, honey, brown sugar, and vanilla. Whisk until completely combined.

Pour the honey mixture over the oats mixture and use your hands to combine them. Gather up some of the mixture in each hand and make a fist. Repeat until all of the oats are coated with the honey mixture.

Pour the mixture onto the prepared baking sheet. Spread it out evenly, but leave a few clumps here and there for texture. Bake for 10 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the nuts over the granola and return the baking sheet to the oven.

Bake for 5 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Return the baking sheet to the oven. Bake for 10 minutes, then remove from the oven. Let cool completely.

Sprinkle the dried cranberries over the granola and use your hands to transfer it to an airtight container. The granola will keep for 1 week.

Orange Chicken

Chicken-
2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ cups all purpose flour
1 eggs (beaten)
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)
Orange Sauce-
1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
½ teaspoon ginger root (minced)
½ teaspoon garlic (minced)
2 tablespoons green onion (chopped)
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water

Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.
Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil
Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions. Enjoy

Recipe From Blog Chef.Net

Review: This recipe was really REALLY good! I made this exactly how the recipe said to and we all loved it. (this doesn't happen very often, I usually end up tweaking it to our liking) The leftovers were excellent and they smelled just like the orange chicken that you get at restaurants.

Pumpkin Cream Pie

FOR THE CRUST:
1-½ package Graham Crackers (about 15 Cookie Sheets)
½ cups Powdered Sugar
1 stick Butter, Melted

FOR THE FILLING:
1 box (3 Oz. Box) Vanilla Pudding (Cook And Serve Variety)
1 cup Half-and-half
½ cups Heavy Cream
Pinch Of Cinnamon
Pinch Of Nutmeg
Pinch Of Ground Cloves
½ cups (plus 3 Tablespoons) Pumpkin Puree
½ cups (additional) Heavy Cream
2 Tablespoons Brown Sugar
Extra Graham Cracker Crumbs, For Garnish
Preparation Instructions
Preheat oven to 300 degrees.

Grind graham crackers in a food processor (or, if you don’t have a food processor, place them in a large ziploc and pound ‘em with a rolling pin.) Add powdered sugar and melted butter and process until totally combined. Press into the bottom and sides of a pie pan until nice and firm. Bake for 8 to 10 minutes, or until warm and “set.” Remove from oven and allow crust to cool completely.

In a medium saucepan, mix dry pudding mix with half-and-half and cream. Add spices. Bring to a boil over medium heat, stirring constantly, until mixture is bubbly and thick. Remove from heat. Add pumpkin and stir to combine. Place lid on pot and set aside to cool. When cool enough, place pot in the fridge to cool completely.

When mixture is cool, remove from the fridge. In a mixing bowl, add 1/2 cup heavy cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture until combined. Pour into cooled crust.

Cover and refrigerate for a couple of hours or overnight. Serve with graham crackers crumbled on top.

Recipe From Pioneer Woman

Review: I was really dissappointed with this pie. I have heard so many great things about it but nobody in my family liked it, not even my dessert loving kids. Maybe we were just not in the mood or something but I don't think I'll be making this again. :(

Rootbeer Cookies

1 cup brown sugar
1/2 cup butter
1 egg
1/4 c. buttermilk
1 t. root beer extract
1 3/4 cup all purpose flour
1/2 t. baking soda
1/2 t. salt

Mix brown sugar, butter, and egg until fluffy.
Stir in buttermilk, root beer extract, flour, baking soda and salt.
Mix until smooth. Cover and refrigerate 1 hour.
Heat oven to 400°.
On greased cookie sheet, drop by rounded teaspoons 2 inches apart.
Bake 6-8 minutes or until almost no impression remains when lightly touched.
Remove cookies immediately from pan.
Place on rack and frost with glaze.

Glaze:
2 cups powdered sugar
1/3 cup butter, softened
1 1/2 t. root beer extract
1 T. hot water

Mix sugar and butter. Stir in root beer extract and water. Spoon over cookies and let set.
Enjoy!

Review: I liked these cookies more than I thought I would. The reason for this being that while I was making them I decided to sample the dough, like I do with all the cookies I bake. Anyway, I took a taste of the dough and it was NOT good. I spit it out dissapointedly and just stuck the remaining dough in the fridge thinking that I probably woukdn't end up baking it. Well I got thinking about it and decided I might as well bake the dang cookies, so I did! And they were really good! I would deffinitely make these again.

Recipe from Dish Delish

Pizza Muffins

Filling Ingredients:
3/4 cups chopped pepperoni
1/2 cup chopped ham
10 oz can mushrooms, drained and chopped (optional)
1 green or red pepper, diced
1 small onion, diced
1 cup shredded marble cheese
1/2 cup pizza sauce
1 tsp minced garlic
1 tsp oregano
1/2 tsp basil
1/4 tsp dried chillies

Dough Ingredients:
2 eggs
1/2 cup milk
1/4 cup canola oil
2 cups flour
1 tbsp baking powder

Method:
Stir together all filling ingredients.
In a separate bowl, whisk together eggs, milk and oil. Pour this over filling and stir well.
Combine flour and baking powder and add to mixture. Stir to blend well.
Spoon into lightly greased muffin tins.
Bake 20-25 minutes @375º or until lightly browned. Serve hot or cold.
Store in fridge or freezer. Yields 1 dozen muffins.

Review: These were okay, a little bland but if you dipped them in ranch or something they tasted pretty good. I think all they would need is a little salt and stuff to spice it up a bit.

Recipe from Mennonite Girls Can Cook

Chicken Artichoke Bake

8 oz penne rigate, dry
1 small yellow onion, chopped
2 egg(s)
1 1/4 cup(s) milk
1 tsp Italian seasoning
1/4 tsp crushed red pepper
2 cup(s) chicken breast halves, boneless skinless, cooked and chopped
2 cup(s) monterey jack cheese
1 jar artichoke hearts, drained and rinsed
1 package(s) spinach, chopped (frozen), 10 oz.
1/2 cup(s) parmesan cheese, grated, divided
1/2 cup(s) breadcrumbs
1/2 tsp paprika
1 tsp butter, with salt, melted

Preheat oven to 350 degrees. Make pasta according to package directions.

Saute onion in a little olive oil until soft. Remove from heat and set aside.

In large bowl, whisk together milk, eggs, Italian seasoning, and crushed red pepper. Season with salt and pepper. Stir in onion, pasta, Jack cheese, chicken, artichokes, spinach (thawed!), and 1/4 cup Parmesan. Season with salt and pepper.

Place mixture in 3-quart baking dish and bake (covered) for 20 minutes.

Meanwhile, in a small bowl, combine 1/4 cup Parmesan, paprika, bread crumbs and melted butter. Sprinkle mixture over casserole and bake, uncovered, for 10 additional minutes.

Review: This casserole was okay, but I don't think it made it onto a top ten list for anyone in my family. It wasn't as flavorful as I had hoped it would be and none of us liked the spinach in it at all. I would probably only make this again if I just happened to have all of the ingredients already on hand and I needed to use them

Recipe from You've Got Supper

Apple-Cider Pie

Ingredients
Crust:
2 cups all-purpose flour, divided
1/3 cup ice water
1/2 teaspoon salt
1/4 cup chilled stick margarine or butter, cut into small pieces
1/4 cup vegetable shortening
Filling:
2 cups apple cider
1/3 cup sugar
3 tablespoons cornstarch
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract
1 1/4 teaspoons pumpkin-pie spice
7 Braeburn apples, peeled and quartered (about 3 pounds)
Cooking spray
1 large egg, lightly beaten
1 tablespoon water
1 tablespoon sugar
Preparation
To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine 1/3 cup flour and ice water, stirring with a whisk until well-blended. Combine 1 2/3 cups flour and salt in a bowl; cut in margarine and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add ice water mixture; toss with a fork until moist. Divide dough in half. Gently press each half of mixture into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll one half of dough, still covered, into a 12-inch circle, and chill. Roll other half of dough, still covered, into an 11-inch circle; chill.

To prepare filling, bring cider to a boil in a large, heavy saucepan over high heat. Cook until reduced to 1/2 cup (about 20 minutes). Cool completely.

Preheat oven to 450°.

Combine cooled cider, 1/3 cup sugar, cornstarch, lemon juice, vanilla, and pie spice in a large bowl. Cut each apple quarter crosswise into 1/4-inch-thick slices. Stir apple slices into cider mixture.

Remove 1 sheet of plastic wrap from the 12-inch circle; fit dough into a 9-inch pie plate coated with cooking spray, allowing dough to extend over edge of plate. Remove top sheet of plastic wrap. Spoon apple mixture into crust, and brush edges of crust lightly with water. Remove 1 sheet of plastic wrap from the 11-inch circle, and place on top of apple mixture. Remove top sheet of plastic wrap. Press edges of dough together; fold edges under, and flute. Cut 6 (1-inch) slits into top of pastry using a sharp knife. Combine egg and 1 tablespoon water. Brush top and edges of pie with egg mixture, and sprinkle with 1 tablespoon sugar. Place pie on a baking sheet, and bake at 450° for 15 minutes. Reduce oven temperature to 350° (do not remove pie from oven), and bake an additional 45 minutes or until golden. Cool on a wire rack.

Review: I was kind of dissapointed with this recipe. It smeeled good while I was making it, it looked and smelled awesome when it was done baking. But then when I finally tried it, it was really tart and not as good as I ahd hoped it would be. Next time I would put some salt in the crust and I would use a bunch more sugar in the filling and maybe even cut back on the lemon juice.

Recipe from My Recipes

Swiss and Bacon Dip

8 slices bacon, chopped
8 ounces softened cream cheese
1/2 cup mayonnaise
2 rounded teaspoons Dijon mustard
1 1/2 cups shredded Swiss cheese
3 scallions, chopped
1/2 cup smoked almonds, coarsely chopped
bread and/or veggies, for dipping

Preheat oven to 400F.

Brown bacon in nonstick skillet over medium high heat. Drain crisp bacon bits on paper towels.

In a mixing bowl, combine cream cheese, mayonnaise, Dijon, Swiss and scallions with cooked bacon. Transfer to a shallow small casserole or baking dish and bake until golden and bubbly at edges, 15 to 18 minutes. Top with chopped smoked almonds. Place dip on a platter and surround warm casserole with breads and carrots for dipping.

Review: This dip is really, really, REALLY good! The only down side to this stuff is that it's SO not low fat. I ended up using green onions instead of scallions and honey mustard instead of dijon because that is what I had at home but it still turned out really yummy!

Recipe from Taste and Tell

Pumpkin Chocolate Chip Muffins

1 2/3 cups flour
1 cup granulated sugar
1 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
3/4 tsp. mace
(may substitute pumpkin pie spice for individual spices)
1/4 tsp salt
1 cup canned pumpkin
2 eggs
1/2 cup butter - melted
1/2 cup sliced almonds
6 ounces chocolate chips

Preheat oven to 350 degrees . Put almonds on a baking sheet or pie pan and bake about 5 min., just until lightly browned. Grease 12 cup muffin pan or line with muffin papers. Thoroughly mix flour, sugar, spice, baking soda, baking powder, and salt in a large bowl. Break eggs into another bowl. Add pumpkin and butter to eggs and whisk until well blended. Stir in chocolate chips and almonds. Pour over dry ingredients and fold in just until moistened. Do not over mix. Scoop into tins and bake 20-25 minutes. Do not over-bake. Test with toothpick. They should still seem a little underdone when removed from the oven.

Review: I love fall time and being able to make pumpkin everything! These were really good and fallish. They were better when they cooled off rather than hot out of the oven though.

Homemade Slime aka GAK

1 teaspoon borax powder
1 1/2 C water, divided
4 oz (1/2 C) Elmer's glue, clear or white
food coloring

Add borax powder to 1 cup of water and stir to dissolve. Set aside. Pour glue into a medium mixing bowl and add 1/2 C water. Add a few drops of food coloring until desired color is reached and then stir to mix glue solution until smooth. Pour the borax mixture into the glue mixture and watch the solids start to form. Stir for a few moments and then use your hands to gather the mass. The mixture will be very soft and wet. Keep kneading until it firms up and feels dry. Discard excess liquid in bowl. The more you knead and play with the slime the firmer it will become. Store in a ziplock bag or air tight container and the slime will keep indefinitely.

*Note that this is not a recipe for human consumption. It is for play purposes only. Make sure to supervise young children.

Review: This is such a fun and easy thing to do with the kids! They love it and it's kept them busy for quite awhile.

Recipe from Our Best Bites

Easy Baked Macaroni and Cheese

1 (16 oz.) pkg. macaroni
1 c. milk
2 c. chicken broth
2 c. sharp cheddar cheese, grated
1 c. swiss, grated
1 c. monterey jack cheese, grated
8 oz. cream cheese, cubed
2 tsp. onion salt
fresh ground pepper
1/2 c. flour

In a large bowl, stir together the macaroni, milk, and chicken broth. Add the remaining ingredients and mix together using a large wooden spoon. Pour into a very large, deep casserole dish. Bake uncovered in an oven preheated to 375 degrees for 30-40 minutes, or until pasta is fully cooked. Turn oven broiler on for the last two minutes of cooking time to brown up the top part of the mac and cheese. Allow to cool slightly before serving.

Recipe from Babble

Review: This dish is really easy and super good! I would suggest baking it in a very deep dish though, otherwise the liquid evaporates before all of the noodles are done.

Black Beans and Rice

4 teaspoons olive oil
1 green bell pepper, seeded and chopped
1 onion, finely chopped
5-6 cloves garlic, finely minced
2 (16-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes
1 1/2 cup low-sodium chicken broth
3/4 teaspoon dried thyme
1 bay leaf
1/2 teaspoon dried oregano
1/2 cup water
2 tablespoons finely chopped fresh cilantro
Salt and freshly ground pepper to taste

4-5 cups hot, cooked white or brown rice

In a medium saucepan, heat the oil over medium heat. Add the bell pepper, onion and garlic and saute, stirring often, for about 15 minutes, until all the vegetables are soft and tender. Stir in the beans, tomatoes, chicken broth, thyme, bay leaf, oregano and water; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce thickens and the vegetables are tender, about 45 minutes. If the mixture becomes too thick, add a tablespoon or two of hot water to thin to desired consistency.

Stir in the fresh cilantro and season with salt and pepper; discard the bay leaf. Serve over the hot rice.

Review: This dish kind of like something my mom used to make when it started to get a bit cooler outside. Overall I think this turned out pretty good although the beans got a little soft and I didn't even cook it the full 45 minutes it says to. Also I added some chunks of kielbasa sausage and I didn't use the bay leaf just cause I didn't have one. So I guess since I added the sausage it is no longer a vegetarian meal.

Recipe from My Kitchen Cafe

Baked Potato Soup

4 baking potatoes (about 2 1/2 pounds)
1/2 c. all-purpose flour
6 cups 1% milk
1 1/4 c. cheddar, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 c. light sour cream
3/4 c. chopped green onions, divided
6 slices bacon, cooked and crumbled.

1. Pierce potatoes with a fork; bake at 400 for 1 hour or until tender. This step can be done in advance or you can even use leftover baked potatoes. Allow to cool. Slice in half and then scoop insides into a bowl. Discard the skins and break any large chunks into bite-sized (or smaller) pieces.

2. Place flour into a large pot and gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly, but do NOT bring to a full boil! Boiling will lead to curdled soup, and hey, no one likes curdled soup.

3. Add potatoes, 3/4 c. cheese, salt, and pepper. Stir until cheese melts and remove from heat.

4. Stir in sour cream and 1/2 c. onions

5. Cook over low heat until soup is heated thoroughly. Again, this is a recipe where you have to be vigilant--don't let it boil and don't let it burn the bottom of the pot (unless it's someone else's night to do the dishes and you hate them). No running off to check your email.

6. Ladle into bowls and sprinkle with bacon, remaining cheese, and green onions.

Review: This was some pretty good soup. I only used about 4 cups of milk instead of six because our family likes thicker soup. I also added a bit more salt. I will be making this one again.

Recipe from Our Best Bites

Oatmeal Coconut Chewies

1 cup granulated sugar
1 cup brown sugar
2 eggs
1 cup (2 sticks) butter, softened to cool room temperature
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups flour
1 cup shredded, sweetened coconut
1 cup quick oats

Preheat the oven to 350 degrees. In a large bowl cream together the sugar, eggs, butter and vanilla until light and fluffy. Add the dry ingredients and mix until combined. Drop by tablespoonfuls onto a greased or lined (silpat or parchment) baking sheet. Bake at 350 degrees for 9-11 minutes, until the cookies are set but not overly browned (bake a few minutes longer for a crispier version).

Review: These are a really good, simple cookie. Jamison loves them because they don't have any chocolate chips in them and I like how chewy they are!

Recipe from My Kitchen Cafe

Bourbon Chicken

2 pounds boneless chicken
2 eggs
1 cup milk
1 cup flour
1 cup cornstarch

In a bowl mix egg and milk. In a separate bowl combine flour and corn starch. Cut chicken into bite sized pieces. Dip in egg mixture, then flour mixture and deep fry.


Sauce:
2 tsp garlic
1/2 tsp. ginger
1/2 tsp. crushed red pepper
1/2 cup apple juice
2/3 cup brown sugar
4 Tbsp. Ketchup
2 Tbsp. Vinegar
1 cup water
1/3 cup soy sauce

Combine all ingredients in saucepan. Let boil. Add 1 Tbsp of cornstarch to thicken. Stir and let simmer for 10 minutes.
Pour over chicken and serve immediately.

Review: This chicken was very tasty. I used applesauce instead of juice because I didn't have apple juice. It still tasted pretty good but it had an interesting texture to it.

Recipe from Better than Burgers

Cashew Chicken

6-8 boneless, skinless chicken breast, cut into small bite sized pieces
1 clove garlic, minced
1/4-1/2 t ground ginger (put in desired amount, according your taste)
1 t. pepper
1/8 t. cayenne pepper
1/2 c. soy sauce
3 T. ketchup
1 T. brown sugar
2 T. vinegar
1 c. cashew pieces


Put a small amount of oil into a frying pan, heat. When oil is hot add chicken pieces. Brown until chicken is entirely cooked. In a small bowl combine soy sauce, vinegar, sugar, garlic, ginger, ketchup and cayenne, pepper and mix together; pour over chicken. Simmer for 15-20 minutes so that meat can absorb the flavor of the sauce. Add cashews and simmer for 5 more minutes. Serve hot over steamed rice

Review: Good Stuff! Next time I make it I won't put quite so much Cayanne pepper though, it was a bit spicy for my family. Also I added more brown sugar than it called for(of course)

Recipe from Better than Burgers

Sour Cream Banana Bread

1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour

1.Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
2.In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
3.Bake for 1 hour, until a toothpick inserted in center comes out clean

Review: Best banana bread ever! I couldn't believe how good this stuff was and it was really easy to make. The only thing I did differently was that I put a whole teaspoon of salt. This is my new favorite bread.

Recipe from allrecipes.com

Broccoli Cheese Soup

1 can chicken broth
1 small onion, diced
1/3 c. flour
¼ c. butter
Pepper to taste (I used about 1/2 teaspoon)
2 c. milk (I used 1% with great results)
1 ½ c. shredded cheddar cheese (sharp)
½ c. shredded swiss cheese
1 lg. head steamed chopped broccoli (chopped VERY small)

Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour and pepper. Cook together for a couple of minutes, then whisk in warmed milk. Stir and heat together on medium-high heat until soup starts to thicken. Next add chicken broth and continue to stir until well blended. Add cheeses and steamed broccoli. Serve immediately. Makes approximately 4 servings in bread bowls.

Review: I really liked how with this recipe you steam the broccoli seperately and then you add it to the rest of the soup. That way you know your broccoli won't be over cooked. It tasted really good also.

recipe from Cooking a la Mode