Broccoli and Cheese Soup

Yesterday, as I was getting my meals planned for the week, I realized I had failed to blog a very delicious Broccoli and Cheese Soup that my family absolutely loves.  I have some broccoli that I need to use that I got from Bountiful Baskets last week, which is how this soup landed its way onto our current menu.  This soup is a delicious blend of broccoli and cheese, and topped with some croutons, you will definitely find yourself going back for seconds!

PRINTER FRIENDLY VERSION
WHAT IT TAKES:
1 LB Velveeta Cheese
2 cans cream of chicken soup, undiluted
2 cups heavy whipping cream
1/3 cup milk
16 oz of frozen broccoli (thawed).  *you can also use fresh broccoli

OPTIONAL TOPPING:  Croutons

IT DOESN'T GET MUCH EASIER THAN THIS:
Mix all of the ingredients into the CrockPot.  Cook on low for 2 1/2-3 hours, stirring occasionally.  If soup seems too thick, you can add a little more milk to thin. Spoon into your favorite soup bowl, top with croutons if desired, and enjoy!

 

Broccoli and Cheese Soup

My First Butternut Squash

This weekend I bought my very first Butternut Squash. Now what? Need some yummy recipes, please!

My First Butternut Squash

Farmer's Market Freshness

I love shopping at the Farmer's Market. This is something I look forward to every Summer. Last week was my first visit to the one here in our new town of Cody. It was fabulous. Such an abundance of produce and fresh baked goods, and the prices were CHEAP. The market is conveniently located, every Thursday, in the parking lot of my husband's office. So, even if I can't make it there in time before everything is snatched up, I am confident I can talk him into skipping over to pick me up some goodies. Okay, so maybe he won't skip, but you get the picture.

Tonight, I am using some of my veggies to make a stir fry and egg rolls. I can just taste the freshness already. So, if you haven't already, support your local farmers and get out there and scoop up some produce that has been hand picked right out of the garden! You won't be disappointed!

Farmer's Market Freshness

Sweet Fried Summer Squash

This is a sweet, crispy coating for deep-fried yellow squash that is a tasty treat for all us veggie lovers!

PRINT THIS RECIPE
Basically you need:
2 yellow squash, cut into 1/4 inch rounds
1/2 cup all-purpose flour
1/2 cup white sugar
1 pinch salt
2 cups shortening, melted

Directions:
1.. Allow squash to rest for 5 minutes after cutting to release its moisture.  Stir the flour, sugar, and salt together in a shallow bowl.  Dredge the squash slices in the flour mixture, shaking off any excess and set aside until needed.
2.  Melt the shortening in a large skillet over medium-high heat.  Arrange the squash in a single layer in the skillet.  Cook, turning once, until golden brown, about five minutes.  Drain on paper towels.

Sweet Fried Summer Squash

Grilled Corn On The Cobb In The Husk

We love grilled corn.  However, we never grill it.  My kids beg for it when we go to an event that has it for sale.  Even the five year old is addicted.  So, after a quick Internet search on the best way to grill corn, I discovered it really isn't that hard.  So we tried it, and it was, in our opinion...DELICIOUS!

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Ingredients

• 8 medium ears sweet corn
• 1/2 cup butter, softened
• 2 tablespoons minced fresh basil
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon salt
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• Directions

• 1. Soak corn in cold water for 20 minutes. Meanwhile, in a small bowl, combine the butter, basil, parsley and salt. Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Spread butter mixture over corn.
• 
  
• 2. Rewrap corn in husks and secure with kitchen string. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Cut strings and peel back husks. Yield: 8 servings.

Nutrition Facts: 1 serving (1 each) equals 178 calories, 12 g fat (7 g saturated fat), 31 mg cholesterol, 277 mg sodium, 17 g carbohydrate, 2 g fiber, 3 g protein.

Grilled Corn On The Cobb In The Husk