Easy Crockpot Broccoli Cheese Soup
This is so fast and delicious! Just throw ingredients in the Crockpot and go about your day. When you come home the aroma is wonderful. I serve with some crusty bread.
- 1 jar (8 ounces) of Cheez Whiz
- 1 can (10 1/2 ounces) condensed of cream of celery soup
- 16 ounces frozen broccoli
- 2 cups half-and-half
Mix all ingredients in slow cooker. If you don’t have a crock pot just simmer covered in sauce pan for about 45-60 minutes.
TIP – Helps to spray the Crock lightly for easy clean up.
Heat for about 2 to 3 hours on LOW, or until broccoli is tender. Serves 6.
BROCCOLI IS A HEALING FOOD!
- Abundant in antioxidants, rich in anticancer agents like vitamin c
- Effective in preventing lung, colon and breast cancers
- Speeds up removal of estrogen from the body that can cause cancer
- Helps prevent ulcers
- Saves eyesight, strengthens bones and controls blood pressure
I love to cook! But, I have difficulty keeping my balance because of neurological damage. It especially bothers me if I try to bend down to look into cabinets or do too much walking back and forth in the kitchen. So, I adapted my kitchen area to accommodate my limitations. I wanted to share some ideas that have worked very well for me. These changes would actually work well for anyone.
- Add A Pantry
I bought these outdoor units from Walmart. They are intended for garage storage but they work perfectly in my kitchen. I relocated my pots, pans, baking sheets, etc. so that I did not have to stoop to the lower dark cabinets and dig these items out. They are neutral in color so they went with all of my decor. I actually bought three because I have one for baking and cooking supplies another for my pots and pans and one for food storage. They were around $77 each. I just bought one at a time.
- Add a small 4 drawer chest
I bought this same style and color in a four drawer chest to house my big utensils, foil, zip lock bags, plastic storage containers and other attachments I don’t use every day. Also found at Walmart for $59. Although my kitchen has a good amount of floor space it only had two small drawers for utensils and the drawers would stick. This little chest has drawers that slide out very smoothly and the drawers are very deep.
- Add a crate under your sink
I have a milk crate under my sink with all the cleaning supplies I use in the kitchen. I can easily slide it out to get what I want without getting on my hands and knees to find something in that dark space.
- Refrigerator organization
I organize my refrigerator so that breakfast things are together, left overs are on their own shelf and heavy milk and juice containers are on the top shelf. This keeps me from stooping and pushing things around to find the butter hiding behind a big leftover dish that has to be moved out first before I can find it.
- Utility cart
The utility cart can hold my heavy appliances like the KitchenAid mixer, the bread machine and food processor. Not only does it open up counter space but keeps me from lifting items that are too heavy. All I have to do is roll it over to the outlets and I’m in business. I found this one at Lowe’s.
- An office chair
I use an inexpensive armless office chair and wheel around to gather ingredients for recipes. It works great for going from pantry to refrigerator to the working areas. It also works great for cleaning out those low refrigerator shelves and for cleaning the oven.
- The garbage bowl
I learned this little trick from watching “30 Minute Meals”’ on the Food Network channel. Using a garbage bowl sounds trivial but believe me saving your time and energy walking back and forth to the garbage 20 times during meal prep is well worth the effort!
- A good spice rack
I bought a spice rack that fits flush against the wall and sits on my counter. It saves reaching and looking for spices I use the most and it keeps things in order. There’s nothing worse than trying to find a certain spice in a cupboard full of 50 or more that have fallen over or rolled to the back of a cabinet you can barely reach.
- And finally the two things I could not live without
I could not function at all without my two sets of cheap kitchen scissors. I use them to open up packages boxes snack bags you name it. They are my extra set of hands. The second thing is the simple wooden clothespin. I use these to fasten snack bags, bread, brown sugar bags and anything else that needs a closure. They are cheap and easy to use and not near as frustrating as those little twist ties.
When I was a single mom still raising my four kids I took a job managing a 150 site KOA campground. It was on the Gulf Coast and hundreds of snowbirds would come down during winter months passing through to Florida. There were also campers from other countries touring America with their rental cars and tents. Once a week I would put on a potluck event which was a great opportunity to taste food prepared from different areas of the America as well as other countries.
One of my kid’s favorite was a ratatouille casserole brought by a couple from the eastern seaboard. I learned to make it and served it often. I have not made it for years and when I tried to look up a similar recipe on the web there was none so I dug out my old notebook and decided to share with everyone. This recipe was always popular when I brought it at holiday time and it is a great way to use up any leftover cheeses you have in the refrigerator. When this starts baking the aroma is delicious.
- 1 large bottle Italian Dressing in the bottle
- 2 cups small diced yellow onion
- 1 tablespoon minced garlic
- 1 medium or 2 small diced eggplant, peeled
- 2 green peppers, cut in big chunks
- 1 red bell pepper, cut in big chunks
- 1 large or 2 medium zucchini squash, diced
- 1 large diced yellow squash
- 1 large can diced or whole tomatoes, no need to drain
- 1 tablespoon thinly sliced fresh basil leaves
- 1 8oz box mushrooms (optional)
- Bread crumbs
- Any and all left over and new cheeses like Swiss, cheddar, parmesan, Monterey jack, asiago (literally any cheeses, the more diverse the better).
- Salt and freshly ground black pepper
In a large skillet with high sides or a deep Dutch oven place all the vegetables and seasonings together including the bottle of Italian Dressing. Bring to a boil then turn down to simmer and cover. Continue simmering until vegetables are caramelized and in a thick sauce. This takes an hour or so.
When done turn off and set aside. Prepare a large enough baking dish with spray oil then start layering starting with the vegetable mixture just covering the bottom, then any of the cheeses mixed together, then a sprinkle of bread crumbs. Repeat the layers and finish with a light cover of the cheeses.
Bake at 350 until cheese is golden brown on top. Let set for 15 mins before serving.
Super Easy Peach & Blueberry Cobbler
4 1/2 cups frozen sliced peaches
3 cups blueberries
1/2 cup water
1/2 cup sugar
1 tbls plus 1 teas cornstarch
1 tbls lemon juice
Butter for the baking dish
1 can tube biscuits pulled apart
Heavy cream for brushing biscuits
Vanilla ice cream if desired
Arrange a rack in the center of oven & preheat to 450 degrees
In sauce pan combine peaches, blueberries, water, sugar, cornstarch,
and lemon juice and bring to boil, lower heat and simmer for 5 minutes.
Transfer fruit mixture into buttered baking dish and arrange biscuits on top and brush with the heavy cream. Bake cobbler until biscuits are browned and fruit is bubbling (about 15 minutes). Let cool & eat with ice cream.
- Peaches help stop strokes, aids digestion and prevents constipation and good for dry coughs.
- Blueberries stabilize blood sugar, boosts memory, protects your heart, improves night vision and stomach aliments.
These are so easy and taste so good!
Ham & Cheese Sandwiches for a Crowd
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
· 1 package (12 ct) of King’s Hawaiian Rolls
· ½-1 lb. ham deli meat
· Swiss cheese, thinly sliced
· ½ cup butter, melted
· 3 Tbs Worcestershire sauce
· 2 Tbs mustard
· 2 Tbs brown sugar
· dash of onion powder
1. Cut each roll in half, lengthwise and place bottom halves on the bottom of a baking pan.
2. Layer bottom half with ham slices and cheese and place the top half back on.
3. In a bowl, Mix together the butter, Worcestershire, mustard, brown sugar and onion powder. Pour sauce over sandwiches, drenching each one. Cover tightly and marinade anywhere from 4-24 hours. Overnight works best!
4. Preheat oven to 350°. Bake for 15 minutes uncovered, or until cheese is melted and bun tops are a bit golden.
Sometimes you just have to feed yourself some comfort food. I try to eat light but dragging home worn out and drained from elbowing crowds and fighting for a disabled parking space this easy and cheap casserole has my name on it. The savory, warm, gooey cheese and potatoes is so relaxing it can take you from exhaustion to serenity. As it bakes for an hour you can take a warm bubble bath while smelling that wonderful aroma from the oven.
Here’s what you are going to need: Preheat to 375 degrees
1 bag (2 pounds) frozen hash browns, thawed 1 can cream of chicken soup 1/4 cup finely chopped onion 1/4 cup butter, melted 1/2 cup of sour cream 1/2 cup of milk 1 teaspoon salt 1/4 teaspoon pepper 3 cups of shredded Colby jack cheese
Here’s what you need t0 do:
Blend all ingredients. Put half the amount in greased baking dish, sprinkle additional cheese. Add remaining mixture.
Bake in the preheated 375° F oven for 1 hour until hot and bubbly and it begins to brown on top. Allow to sit for about 10 minutes before serving.