Cream of Broccoli Soup

3 cups cut broccoli

3 cups cups chicken broth

1 cup chopped onion

1 teaspoon ground thyme

1/2 teaspoon garlic powder

1 bay leaf (make sure to remove after soup is finished simmering)

3 tablespoons butter

3 tablspoons flour

1 tespoon salt

1 teaspoon pepper

1 1/2 cups milk

2-3 tablespoons sour cream (optional)

In med size covered saucepan combine chicken broth, chopped onion, broccoli, thyme, bay leaf and garlic powder. Bring mixture to a boil. Reduce heat; cover and simmer for 10 minutes or until broccoli is tender. Remove bay leaf! (This is very important to do before blending soup.)

Blend with immersion blender or you can transfer mixture half at a time to regular blender or food processor. Cover and blend until smooth. Set aside.

In small saucepan melt butter. Blend in flour, salt, and pepper. Add milk all at once. Cook and stir until mixture is thick and bubbly. Stir flour mixture into blended vegetable mixure over medium heat and soup is thickened. At this point taste and adjust seasoning. Sour cream can be added at this point or serve aside soup . Enjoy!

P.S. Soup can be frozen in plastic containers.

Pecan Chocolate Chip Squares

(Preheat oven to 350 degrees)

(Grease 13x9 pan)

Crust:

1 1/2 cups flour

1/2 cupbrown sugar

1/2 cup cold cut butter (one stick)

Filling:

3 eggs

3/4 cup sugar

3/4 cup dark or light corn syrup

2 tablespoons butter (melted)

1 teaspoon vanilla extract

1 cup semisweet chocolate chips

1 1/2 cups chopped pecans

In a small bowl combine flour brown sugar and cubed butter until crumbly. Press into 13x9 greased pan and bake at 350 degrees for 10 minutes or until light brown. In a large bowl wisk eggs, sugar, corn syrup, melted butter and vanilla extract until blended. Stir in chocolate chips and chopped pecans. Pour pecan mixture over crust. Bake for 20 - 25 minutes until set. cool completely, cut into squares and store in airtight container.

Easy Taco Bake

1 pound ground beef

Taco Bell Taco seasoning

1/2 cup water

7 ounce package shell or elbow pasta (cooked)

1/2 cup parmesan cheese (ground)

1 cup sharp cheese (shredded)

28 ounce can whole peeled tomatoes (hand crushed)

Place cooked pasta into small casserole. Brown gound beef in pan, drain oil. Mix taco seasoning and water into beef. Turn off heat. Add beef mixture to pasta. Add tomatoes, mix half sharp and parmesan cheese into pasta beef. Top with remaining cheddar and parmesan. Place under broiler until browned and bubbly. Enjoy!

* This dish is easy, fast and has so much flavor your family will love it.

Date Nut Coconut Squares

Date Filling:

1 lb chopped dates

3/4 cup sugar

1 cup water

1 tablespoon butter

1 teaspoon vanilla

1 cup finely chopped walnuts

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Crust:

1 3/4 cup oats (old fashioned not quick cooking)

1 1/2 cups flour

1/2 teaspoon baking powder

1 teaspoon baking soda

3/4 cup melted butter

1 cup brown sugar

1/2 teaspoon salt

1/2 cup flaked coconut

Make the Filling:

Bring to boil over medium heat: dates, sugar and water until thickened. Using regular or imersion blender blend filling until smooth. Stir in chopped nuts, vanilla and butter then set aside to cool.

Prepare Crust:

Combine all ingredients except coconut with melted butter. Firmly press half the mix into lightly buttered 13x9 pan. Cover with filling by spreading carefully not to disturb crust. Combine remaining crust with coconut, top date layer and press lightly. Bake in 350 degree preheated oven for 25 minutes. Cut into squares when cooled then store in air tight container. Enjoy.

Beef Burgundy with Egg Noodles

1/4 cup olive oil

1/8 pound chopped ham or bacon

1 large onion chopped fine

5 tablespoons flour

1 teaspoon salt

1 teaspoon ground pepper

2 pounds stewing beef (cubed)

1/2 teaspoon marjoram

1 teaspoon ground thyme

2 1/2 cups burgandy or red wine

3 1/2 cups chicken broth (low sodium)

1 beef boullion cube (low sodium)

1/2 pound thin sliced mushrooms

1 cup cooked chopped carrots

1 cup cooked quartered potatoes

1 pound cooked egg noodles

Brown ham or bacon in olive oil until crisp in large covered casserole pan, remove ham or bacon and drain on paper towel leaving oil in pot. Add finely chopped onions to oil, slowly cook over low heat until they are translucent. (Be careful not to burn the onions.) Remove and set aside. On large plate mix flour, salt and pepper coat meat in mixture by rolling then trasfer to pot six or seven pieces at a time and brown on all sides. After all beef is browned add marjoram, thyme, wine, broth and bouillion cube. Return ham or bacon along with onions to pot stir scraping bottom browned bits from pot return heat to simmer then cover and cook for 1 1/2 hours. Add mushrooms and cook an additional 10 to 20 minutes untill mushrooms are cooked. For thicker stew combine 1/2 cup flour with 1/2 cup water shaken in covered container untill mixed well and not lumpy slowly stir into simmering stew untill thickness is to your liking. Cook an additional two minutes. Adjust seasoning. Add cooked carrots and potatoes. serve over cooked egg noodles and enjoy.