Soup of the Day- Panera Bread Inspired Broccoli Cheese Soup

Ingredients Needed:
1 Tablespoon Butter, Melted
1/2 Medium Onion, Chopped
1/4 Cup of Flour
2 Cups of Half and Half
2 Cups of Chicken Stock
1 Pound of Fresh Broccoli
1 Cup of Carrots, Julienned
Salt and Pepper to Taste
1 Teaspoon of Garlic Powder
1/4 Teaspoon Nutmeg
8 Ounces Grated Sharp Cheddar


Sauté chopped onion in 1 tablespoon of melted butter and set aside

Using a whisk combine 1/4 cup of butter and flour over medium heat cooking for 3-5 minutes. Stir constantly and slowly add the half and half to make a roux.

Still constantly stirring, add in the chicken broth and simmer for 20 minutes.

Add in 1/2 of the broccoli {1/2 Pound - cut in pieces}, carrots, and sautéed onions.

Cook over low heat for 20-25 minutes until the veggies are tender. Add salt, pepper and garlic powder. The soup should be thickened by now.

Pour soup in batches into a blender and puree.

Return to pot over low heat and add the grated cheese, stirring until well blended. Steam the remaining 1/2 of the fresh broccoli {cut into pieces} and add to soup. Stir in nutmeg.

Top with additional grated cheese and serve...Enjoy!

Recipe from Under the Table and Dreaming

Holiday Baking Soon to Start: Going to try Cranberry Bliss Bars

Cranberry Bliss Bars

Yield: One 8-by-8-inch pan, 8 generous triangles

Just like the popular Starbucks Cranberry Bliss Bars 

Ingredients:

For the Bars

1/2 cup unsalted butter, melted (1 stick)

1 large egg

1 cup light brown sugar, packed

1 1/2 teaspoons vanilla extract

1 cup all-purpose flour

1/4 teaspoon salt, optional and to taste

3/4 cup white chocolate chips

1/2 cup dried cranberries, loosely packed

For the Frosting and Topping

1 cup white chocolate chips, melted and divided

4 ounces cream cheese, softened (whipped or light may be used)

3/4 teaspoon vanilla extract

2 cups+ confectioners' sugar (I used about 2 3/4 cups)

1/4 cup dried cranberries, loosely packed (optionally, roughly dice them if the pieces are larger)

Directions:

For the Bars - Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside. In a medium microwave-safe bowl, melt the butter, about 90 seconds. To the melted butter (allow it to cool slightly so you don't scramble the egg), add the egg, brown sugar, vanilla, and stir to combine. Add the flour, salt, and stir until just combined, taking care not to over-mix or the bars will be tough. Fold in 3/4 cup white chocolate chips and 1/2 cup cranberries and stir to combine. Pour batter into prepared pan, smoothing it lightly with a spatula or offset knife if necessary.

Bake for 18 to 21 minutes, and center is set and golden or until edges begin to slightly pull away from sides of pan, or a toothpick comes out clean; do not overbake. Allow bars to cool before frosting them. While they cool, make the frosting.

For the Frosting and Topping - In a small microwave-safe bowl, melt the white chocolate on high power, about 1 minute, reheating in 10-second intervals, or until it can be stirred smooth. White chocolate is notorious for scorching so melt it very carefully, and slowly, heating in quick bursts, and keep a watchful eye; use a double boiler if that's easier.

To the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese, about three-quarters of the melted white chocolate (about 3/4 cup, just eyeball it), 2 cups confectioners' sugar (I don't sift it because any tiny lumps will be covered up by sprinkled cranberries and white chocolate drizzle), vanilla, and beat until smooth and fluffy. Start by mixing on low speed so sugar doesn't spray, and then beat on medium-high for about 3 minutes. Mixture will seem stiff at first but will loosen and fluff up after 2 to 3 minutes of beating on medium-high; stop and scrape down the sides of the bowl as necessary. Add additional confectioners' sugar (I used about 2 3/4 cups, I like it on the thicker side) based on taste preference and desired frosting consistency. Frost the bars; if you have excess, it will keep in an airtight container in the refrigerator for at least 1 month.

Evenly sprinkle 1/2 cup cranberries over the top of the frosted bars. Evenly drizzle bars with remaining melted white chocolate, reheating for a few seconds in the microwave if it has set up. Allow bars to set up for at least 30 minutes before slicing and serving. Bars may be stored in an airtight container in the refrigerator for up to 1 week.

Creating more Leather Cuff Bracelets

Halloween

Snicker's Brownies

Snickers Brownies:  A Super Rich and Gooey Dessert

Brownie Layer      1 box fudge brownie mix (make sure it's a box that will make 9 x 13 in. brownies)      Ingredients called for on box      1/4 cup hot fudge topping Nougat Layer      1/4 cup unsalted butter      1 cup granulated sugar      1/4 cup evaporated milk      2 (7 ounce) jars marshmallow creme      1/4 cup peanut butter      1 1/2 cups salted peanuts, roughly chopped      1 teaspoon vanilla Caramel Layer      1 (17 ounce) jar of caramel topping, preferably Mrs. Richardson's Butterscotch Caramel Candy Bar Topping      1 1/4 cups chocolate chips      1/4 cup peanut butter Prepare brownie mix according to package directions for a 9x13-inch pan, adding 1/4 cup hot fudge ice cream topping, unheated and straight from the jar to the batter. (Make sure to follow the high altitude directions if you live at high altitude.) Cool completely. Melt butter in a saucepan over medium heat. Add sugar and milk, stirring until dissolved. Bring to a boil. Add in the marshmallow creme, peanut butter, and vanilla. Stir until smooth. Turn off heat and fold in peanuts. Pour evenly over cooled brownies. Use a spatula to help spread the mixture. Cool. (Stick brownies in the freezer for about 15 minutes to speed up the process.) Place caramel, with the lid off, into the microwave and heat for two 30 second intervals, letting caramel rest for a few seconds between. Pour over nougat layer. Make sure to pour it evenly, covering as much of the nougat as possible. Spread with a spatula to cover any bare spots. Let cool. (Again, you can stick in the freezer for about 15 minutes.) Place chocolate chips and peanut butter in a microwave safe bowl. Heat for 30 seconds, stir, then heat for another 30 seconds. Repeat until smooth. Pour over caramel, drizzling over as much of the surface as possible. Spread evenly over surface and place in fridge until chocolate is set. After chocolate has set, cut into squares and serve. www.FoodSnots.com

Garlic-Parmesan Cheese Pull Apart Bread

Garlic Parmesan Pull-Apart Bread

Garlic Parmesan Pull-Apart Bread

Note: Can also make this with 16 frozen dinner rolls - thawed out for 45 minutes

Ingredients:

• 2 1/4 tsp (1 packet) instant yeast
• 1 1/3 cups warm water
• 2 tbsp extra-virgin olive oil
• 2 tsp salt
• 3 1/2 cups all-purpose flour
• 4 tbsp (1/4 cup) salted butter, melted
• 1 tbsp dried parsley flakes or 2 tbsp fresh parsley, finely chopped
• 1/4 tsp Italian seasoning
• 2 cloves garlic, minced
• 1/4 cup freshly grated Parmesan cheese

Instructions:

1. In the bowl of the stand mixer, stir together the yeast and water. Let the mixture sit for 5 minutes until yeast is somewhat dissolved. Mix in the olive oil, salt, and flour. Using the dough hook, knead the dough for 5 minutes, or until elastic. (Alternatively, you can mix the ingredients in a large bowl then knead the dough on a lightly floured surface until it is elastic, 7-10 minutes.) Transfer dough to a lightly oiled bowl and cover with a clean kitchen towel or plastic wrap. Allow the dough to rise for 1 to 1 1/2 hours, or until it has doubled in size.
2. In a small bowl, combine melted butter, parsley, Italian seasoning, and minced garlic. Set aside.
3. Preheat oven to 350 degrees F.
4. Gently push the air out of the dough. Tear off a golf ball-size piece of dough, roll in the butter mixture, and place in the bottom of a Bundt pan. Repeat this process until you have one layer of dough balls. Sprinkle on 1/3 of the Parmesan cheese. Continue layering the dough balls and cheese until you have 3 layers. (Note: We ended up with only 2 layers but the bread still turned out fine.) Cover the pan with a clean towel or plastic wrap and allow the dough to double in size, 20-30 minutes.
5. Bake for 25 to 30 minutes, or until bread is golden brown. Let the pan cool on a wire rack for 5 minutes then invert the pan onto a large serving plate and let the bread fall out of the pan.  Serve hot.