Panera Broccoli Cheese Soup

Ingredients

1 tablespoon melted butter

1/2 medium chopped onion

1/4 cup melted butter

1/4 cup flour

2 cups half-and-half cream

2 cups chicken stock

1/2 lb fresh broccoli

1 cup carrot, julienned

1/4 teaspoon nutmeg

8 ounces grated sharp cheddar cheese

salt and pepper

  

Directions:

1 Sauté onion in butter. Set aside.

2 Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.

3 Add the chicken stock. Simmer for 20 minutes.

4 Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.

5 Add salt and pepper. Can be puréed in a blender but I don't. Return to heat and add cheese. Stir in nutmeg.

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Marinated Cucumbers, Onions, and Tomatoes

Ingredients:

3 medium cucumbers, peeled and sliced 1/4 inch thick

1 medium onion, sliced and separated into rings

3 medium tomatoes, cut into wedges

1/2 cup vinegar

1/4 cup sugar

1 cup water

2 teaspoons salt

1 teaspoon fresh coarse ground black pepper

1/4 cup oil

1 teaspoon chopped fresh mint (optional)

Directions:

1. Combine all ingredients in a large bowl.

2. Toss well to mix.

3. Refrigerate at least 2 hours before serving.

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The Lady's Cheesy Mac

Recipe courtesy of Paula Deen

Ingredients

4 cups cooked elbow macaroni, drained

2 cups grated cheddar cheese

3 eggs, beaten

1/2 cup sour cream

4 tablespoons butter, cut into pieces

1/2 teaspoon salt

1 cup milk

Directions

Preheat oven to 350 degrees F.

Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.

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Chicken Cheese Noodle Casserole

1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted

1/2 cup Miracle Whip

2 tablespoons lemon juice

2 cups cubed cooked chicken

1 small onion, chopped

1/4 cup chopped green pepper

1/4 cup chopped sweet red pepper

1 cup shredded sharp cheddar cheese, divided

1 cup shredded monterey jack cheese, divided

12 ounces medium egg noodles, cooked and drained

salt and pepper

Directions:

1 In a large bowl, combine soup, miracle whip and lemon juice.

2 Add the chicken, onion, peppers and 1/2 cup of monterey jack cheese and 1/2 cup cheddar cheese; mix well.

3 Add noodles and toss to coat.

4 Transfer to a greased 2 qt.

5 baking dish.

6 Bake uncovered at 350 degrees for 30-35 minutes.

7 Sprinkle with remaining cheeses.

8 Bake 10 minutes longer or until vegetables are tender and cheese is melted.

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Strawberry-Lemon Detox Drink.

1 cup of fresh or frozen strawberries,

1/4 of a lemon or 2 tbsp of lemon juice if you don’t have a lemon, 1/2 cup cold water,

5 ice cubes,

1 tbsp of Honey or any other liquid sweetener.

Blend all ingredients together and then drink!

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Ranch Pasta Salad With Bacon

1 (12 ounce) packageuncooked tri-colored rotini pasta

10 slices bacon

1 cup mayonnaise

1 (1 ounce) packet dry ranch dressing mix

1⁄4 teaspoon garlic powder

1⁄2 cup milk (more, if needed)

1 large tomatoes, chopped or 15 grape tomatoes, cut in half

1 (3 ounce) cansliced black olives

1 cup sharp cheddar cheese, shredded

salt and pepper

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Stir in rotini pasta and cook for 10 to 12 minutes or until al dente, drain.

Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.

In a large bowl, mix mayonnaise, ranch dressing mix and garlic powder. Stir in milk until smooth. Add bacon, tomato, black olives and cheese and toss to coat with dressing. Season with salt and pepper to taste.

Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.

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Pina Colada Salad

Ingredients

1 (20 ounce) can crushed pineapple in juice

1 (3 ounce) package instant coconut cream pudding mix

1⁄2 cup flaked coconut

1 (8 ounce) container Cool Whip

3 ounces cream cheese

1⁄3 cup white sugar

Mix crushed pineapple with juice, instant pudding and coconut.

Fold in Cool Whip.

Cream together cream cheese and sugar in separate bowl.

Then fold into other mixture; chill.

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