At our church we like to do activities to bring the neighborhood together. Last week our ward had had a Chili and Soup Cook-off. This is the High Counselor Choice Award winning Broccoli and Cheese Soup with Bacon from the cook-off! I won a gift certificate for frozen yogurt. Good times! I almost didn’t add the bacon in the soup but my husband said I should. I’m glad I did because the bacon is the only reason why this soup won. HAHA! 🙂
Sorry my picture doesn’t actually have bacon in it… that soup got all eaten before I took a picture of it.
I modified a Broccoli and Cheese Soup Recipe off allrecipes.com.
- 1/2 cup butter
- 1 onion diced
- 1 pound fresh broccoli head, no stems
- 4 (14.5 oz) cans chicken broth
- 1 pound velveeta cheese (original) cubed
- 2 cups milk
- 1 Tablespoon garlic powder
- 2/3 cup corn startch
- 1 cup cold water
- 1 package of raw bacon
- 1/2 cup of shredded cheddar cheese
- In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
- In a frying pan cook the bacon on medium-low heat until crispy. Drain excess oil when finish and pat bacon with paper towel. Chop the bacon strips into small pieces. Set aside.
- Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
- In a small bowl, stir cornstarch into cold water until dissolved. Stir into soup; cook, stirring frequently, until thick.
- Add the bacon bits and shredded cheese on top at the end.
This picture is of a tomato basil cracker recipe. I cooked tomatoes in the oven for about an hour in 200 degrees F. Then I put the tomatoes in a liquid measure and filled it to 1 cup of water. I put it in the cracker recipe and sprinkled onion salt and basil on top. You have to play with this recipe and make some fun flavored crackers like garlic and parsley or taco seasoning. It’s a really good cracker recipe.
- 1 and 3/4 cup whole wheat flour
- 1 and 1/2 cup white flour
- 3/4 teaspoon salt
- 1/3 cup oil
- 1 cup water
- salt for sprinkling
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together the whole wheat flour, all-purpose flour, and 3/4 teaspoon salt. Pour in the vegetable oil and water; mix until just blended.
- On a lightly floured surface, roll out the dough as thin as possible – no thicker than 1/8 inch. Place dough on an ungreased baking sheet, and mark squares out with a knife. Prick each cracker with a fork a few times, and sprinkle with salt.
- Bake for 15 to 20 minutes in the preheated oven, or until crisp and light brown. Baking time may be different depending on how thin your crackers are. When cool, remove from baking sheet, and separate into individual crackers.
This is really good and it tastes just like mashed potatoes!
- 1 medium head cauliflower
- 1 tablespoon cream cheese, softened
- 1/4 cup grated Parmesan
- 1/2 teaspoon minced garlic
- 1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
- 1/8 teaspoon freshly ground black pepper
- 1/2 teaspoon chopped fresh or dry chives, for garnish
- 3 tablespoons unsalted butter
Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
Garnish with chives, and serve hot with pats of butter.
I made this a lot when I was with my roommates. Super fulfilling. You might enjoy it! Add some hot sauce if you want to make it spicy. My suggestion would be Valentina Salsa Picante (my neighbor introduced us to it)!
- 15 oz of Pinto Beans (1 can)
- 15 oz of Black Beans (1 can)
- 15 oz of Cooked Corn Kernels (1 can)
- 2 Large tomatoes or a few small Roma tomatoes diced
- 1 Green Pepper diced
- 2-3 leaves of Cilantro chopped up small
- 2-3 Tablespoons of diced Onion
- 1/2 teaspoon of Garlic Salt
- 1/2 teaspoon of Thyme
- 1/2 teaspoon of Onion Powerder
- Chopped everything up and combined in a bowl!
- Let sit overnight so the flavor can soak in (but if you’re too tempted you can eat it right away too… it just won’t be as juicy) 🙂