Apple Brownies

submitted by Cyndi and found online

Apple Brownies
Original Recipe Yield 12 servings



Ingredients

• 1/2 cup butter, melted

• 1 cup white sugar

• 1 egg

• 3 medium apples - peeled, cored and thinly sliced

• 1/2 cup chopped walnuts

• 1 cup all-purpose flour

• 1/4 teaspoon salt

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon ground cinnamon

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.

2. In a large bowl, beat together the melted butter, sugar, and egg until fluffy. Fold in the apples and walnuts. In a separate bowl, sift together the flour, salt, baking powder, baking soda, and cinnamon. Stir the flour mixture into the wet mixture until just blended. Spread the batter evenly in the prepared baking dish.

3. Bake 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

Peaches

Paula Dean's Peach Cobbler

Ingredients


4 cups peeled, sliced peaches

2 cups sugar, divided

1/2 cup water

8 tablespoons butter (if using a 9x13 pan, 4 Tbsp for a 9x9 dish)

1 1/2 cups self-rising flour

1 1/2 cups milk

Ground cinnamon, optional


Directions

1.  Preheat oven to 350 degrees F.

2.  Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

3.  Put the butter in a 3-quart baking dish and place in oven to melt.

4.  Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

5.  To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

summer recipes - pound cake, tortellini salad, blueberry muffins

taste-of-summer

• light pound cake
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• 
  
• Ingredients:
• 1/2 cup butter, softened
• 1 cup sugar
• 2 egg whites
• 1 egg
• 1 tablespoon lemon juice
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1cup whole wheat pastry flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 3/4 cup (6 ounces) fat-free lemon yogurt
• GLAZE:
• 3/4 cup confectioners' sugar
• 4 teaspoons lemon juice
• 1 teaspoon grated lemon peel
• 1/3 cup dried apricots, finely chopped

DIRECTIONS

• In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, then egg, beating well after each addition. Beat in lemon juice and extracts. Combine the flours, baking powder, salt and baking soda; add to the creamed mixture alternately with yogurt.
• Transfer to a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• For glaze, in a small bowl, whisk the confectioners' sugar, lemon juice and lemon peel until blended. Stir in apricots. Drizzle over cake. Yield: 12 servings.

Nutrition facts: 1 slice equals 276 calories, 8 g fat

(Healthy Cooking August/September 2010, p30)

tortellini salad

7 oz cheese tortellini

1 cup broccoli florets

1/2

cup fresh parsley, chopped

6 oz. marinated artichokes, drained

2 green onions, chopped

1/2 cup italian salad dressing

2 1/2 tsp fresh basil, chopped

3 tbsp parmesan cheese, grated

6 cherry tomatoes, halved

Cook tortellini according to package directions; drain. Rinse and drain again.

Combine tortellini with broccoli, parsley, artichokes, and green onion in a large bowl; toss lightly to mix.

Pour salad dressing over tortellini mixture; sprinkle with basil and toss gently.

Arrange tomatoes on top and sprinkle with cheese.

best

blueberry muffins

1 cup sugar

1/4 cup oil

1 cup milk

4 tsp. baking powder

2 2/3 cup flour

1/2 tsp. salt

1/2 cup shortening

2 eggs

Mix all ingredients well. Add 2 cups of blueberries which have been coated with flour. Fill greased muffin tins 3/4 full. Sprinkle sugar on top.

Bake at 375 for 15-20 minutes.

Works best with fresh blueberries.

Summer Food

Summer Vegetable Tortellini

1 pkg. cheese tortellini
2 Tbs. olive oil
1 small onion, coarsely chopped
1 clove garlic, minced
2 zucchini, cut in half lengthwise, sliced
1.5 cups frozen corn
½ cup vegetable broth
2 cups coarsely chopped roma tomatoes
2 Tbs. chopped fresh basil (2-3 tsp. dry)
¼ cup shredded Parmesan cheese

1. Cook ravioli as directed on package. Drain; cover to keep warm.
2. Meanwhile, heat oil in large skillet over medium-high heat until hot. Add onion and
garlic; cook and stir 2 minutes. Add zucchini, corn and broth; mix well. Bring to a boil
Reduce heat; summer 3 to 5 minutes or until zucchini is crisp-tender.
3. Add tomatoes, basil and cooked ravioli; cook 3 to 5 minutes or until thoroughly heated
and slightly thickened, stirring occasionally. If desired, add salt and pepper to taste.
Sprinkle with cheese.

Cream Cheese Fruit Dip

Ingredients

8 oz. Cream Cheese

1/4 c. Brown Sugar

1/4 c. Strawberry Yogurt

3 tsp. Lemon Juice

1 tsp. Vanilla Extract

Directions

Mix cream cheese, sugar and yogurt together until creamy texture. Add lemon juice and 

vanilla and continue to mix together. Refrigerate 1 hour and serve.

Asparagus, Tomato & Feta Orzo Salad

• 1/2 cup rice vinegar
• 1 tablespoon white sugar
• 1 teaspoon sea salt
• 1/2 teaspoon sesame oil
• 2 tablespoons olive oil
• 3/4 pound asparagus - cut into 1-inch pieces, cooked and drained
• 1 (4 ounce) container crumbled feta
• 1 large tomato, diced
• 1 green onion, diced
• 2 tablespoons chopped cilantro

Whisk together the rice vinegar, white sugar, sea salt, sesame oil, and olive oil in the bottom of a salad bowl. Add the asparagus, feta, tomato, green onion, and cilantro to the bowl with the dressing; toss to coat. Cover and refrigerate for 1 hour before serving. 

This is a fabulous summer appetizer!  if you remember, mine weren't nearly this cute or perfect looking- but they were delicious.


1 sliced cucumber (I left the peel on)

soft fresh bread (any sort will do- I used a white presliced italian bread loaf from the bakery) cut into small pieces

4 oz cream cheese softened
ranch packet seasoning to taste. It's really strong so I suggest starting with just a few shakes
1 dallop sour cream


mix it all together and let sit six or more hours if possible.  I didn't do this and they were still very good.
spread dip on bread. place cucumber on top.  you can sprinkle with dill if you have it.

Fruit Salsa

Ingredients:
1 apple
8 strawberries
handful of grapes
1/3 cup orange juice
1 tablespoon brown sugar
1 tablespoon honey
2 tablespoons applesauce

Cut up fruit into bite size pieces and then mix with other ingredients. Serve with Cinnamon Tortilla Chips.

Cinnamon Tortilla Chips
(4) 6 inch flour tortillas
1/2 tablespoon cinnamon
2 tablespoons sugar
1 tablespoon water

Preheat oven to 375 degrees.

1. Mix cinnamon and sugar together. Set aside.
2. Use a pastry brush to lightly brush tortillas with water. Sprinke each one with the cinnamon sugar mixture.
3. Stack tortillas on top of each other. With pizza cutter, cut stack into 8 wedges.
4. Spread in a single layer on a cookie sheet. Place in preheated oven fro 8-9 minutes.

Apple Snickers Salad

5 apples ( i used fuji, but you can use any kind)
5 snickers
1 tub of cool whip
sprinkle of cinnamon (optional)

chop up the apples.
chop up the snickers.
mix together
stir in cool whip.

best if chilled before serving.

*It is easier to chop the snickers if they are cold, so put them in the freezer or fridge before you cut them.

Steak Tacos with Avacodo Lime Salsa

Steak Tacos with Avocado Lime Salsa
http://www.foodnetwork.com/recipes/ellie-krieger/
Ingredients
• 1 tablespoon chili powder
• 2 cloves garlic, minced
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• A pinch cayenne pepper
• 1 1/4 pound top sirloin steaks cut 1-inch thick
• 12 small corn tortillas (5 to 6 inches in diameter)
• 3 cups shredded red cabbage ( I like to use broccoli slaw mix instead since it’s got red cabbage, carrots, and broccoli silvers)
• 1/2 cup chopped cilantro leaves
• 1 lime, cut into wedges
• 2 cups Avocado Lime Salsa, recipe follows
Directions
In a small bowl stir together chili powder, garlic, cinnamon, salt and cayenne pepper. Rub spice mixture on both sides of steaks.
Grill or broil steaks for 5 to 6 minutes on each side for medium rare, turning once. Remove from grill and let meat sit for 10 to 15 minutes. Carve into thin slices.
Warm tortillas by placing them on the grill, for about 30 seconds, turning once. Or place 6 tortillas at a time between 2 moist paper towels and microwave for 45 seconds. Wrap in cloth napkin or place in a tortilla warmer to keep warm. Place the carved steak, warm tortillas, cabbage, cilantro, lime and Avocado Lime Salsa in serving dishes and let diners make their own tacos at the table.
Avocado Lime Salsa:
1 large cucumber peeled, seeded and cut into chunks (about 2 cups)
2 avocados, cut into chunks
1/2 red onion, diced
2 limes, juiced (about 1/4 cup)
Salt
1/4 cup chopped cilantro leaves
2 jalapeno chiles, chopped, plus more to taste
Place cucumber, avocado and onion in a large bowl and add lime juice and salt. Add cilantro and chiles and toss gently.
Yield: 2 cups (1 serving is 1/3 cup)

Mac and Cheese

Mac and Cheese (I used half the sauce and saved the rest)
http://www.foodnetwork.com/recipes/ellie-krieger/
Ingredients
• Cooking spray
• 1 pound elbow macaroni
• 2 (10-ounce) packages frozen pureed winter squash
• 2 cups 1 percent lowfat milk
• 4 ounces extra-sharp Cheddar, grated (about 1 1/3 cups)
• 2 ounces Monterrey jack cheese , grated (about 2/3 cup)
• 1/2 cup part-skim ricotta cheese
• 1 teaspoon salt
• 1 teaspoon powdered mustard
• 1/8 teaspoon cayenne pepper
• 2 tablespoons unseasoned bread crumbs
• 2 tablespoons grated Parmesan
• 1 teaspoon olive oil
Directions
Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.
Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl.
Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until it is defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the Cheddar, jack cheese, ricotta cheese, salt, mustard and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.
Combine bread crumbs, Parmesan cheese and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes, then broil for 3 minutes so the top is crisp and nicely browned.

Chicken Sate and Peanut Sauce

Chicken Sate and Peanut Sauce (You can use the sauce for pad thai and spring rolls too)
http://www.foodnetwork.com/recipes/ellie-krieger/
Ingredients for chicken sate
• 1/2 cup low-sodium chicken stock
• 1/2 cup lite coconut milk
• 2 tablespoons low-sodium soy sauce
• 1 shallot, sliced thin
• 1 clove garlic, minced
• 1 1/2 teaspoons Thai fish sauce (or 2 additional teaspoons low sodium soy sauce)
• 1 tablespoon brown sugar
• 1/2 teaspoon lime zest
• 1 tablespoon minced fresh ginger
• 1 pound skinless, boneless chicken breast pounded slightly and cut into 1-inch strips
Directions
8 (8-inch) bamboo skewers, soaked for 20 minutes
• 3/4 cup Spicy Peanut Dipping Sauce, recipe below
• 2 tablespoons minced fresh basil or cilantro leaves
• 1/4 cup chopped toasted peanuts
In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for 1 hour. Remove the chicken from the marinade and discard the marinade.
Spray a nonstick grill pan with cooking spray and preheat over a medium-high flame. While pan is heating, thread chicken onto skewers. Grill 2 to 3 minutes per side, until meat is cooked through and has light grill marks.
Serve chicken skewers with Peanut Dipping Sauce, and garnish with basil or cilantro and chopped peanuts.
Yield: 4 servings (2 skewers and 2 tablespoons peanut sauce per serving)
Spicy Peanut Dipping Sauce:
• 1/2 cup natural creamy peanut butter
• 1/4 cup low-sodium chicken broth
• 3 tablespoons low-sodium soy sauce
• 1 1/2 tablespoons brown sugar
• 1 1/2 tablespoons minced fresh ginger
• 2 tablespoons lime juice
• 1 teaspoon minced garlic
• 1/2 teaspoon chili flakes
• 1 teaspoon red curry paste
• 1 shallot, peeled and roughly chopped
Place all ingredients in blender and blend until smooth.
Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.
Yield: about 1 1/4 cups

Teriyaki Sauce

Teriyaki Sauce (I use it on chicken and pork tenderloin and like to serve it with brown rice/quinoa or veggie spring rolls)
http://www.foodnetwork.com/recipes/ellie-krieger/
Ingredients
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon canola oil
• 1 tablespoon brown sugar
• 1 tablespoon dry sherry
• 1 tablespoon rice vinegar
• 1 garlic clove, crushed with a garlic press or minced
• 1/2 teaspoon finely grated fresh ginger
• Pinch red pepper flakes
• 1 pound pork tenderloin
Directions
Combine the soy sauce, oil, sugar, sherry, vinegar, garlic, ginger and red pepper flakes, and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the pork tenderloin. Seal the bag and marinate the pork in the refrigerator, turning once, for 1/2 hour, or up to 8 hours.
Preheat the broiler. Place the pork on a roasting pan and broil for 15 minutes, turning once.

Chicken Pot Pie

Chicken Pot Pie
http://www.foodnetwork.com/recipes/ellie-krieger/

1 1/4 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks ( do less and more veggies)
• 1 teaspoon salt
• Freshly ground black pepper
• 2 tablespoons olive oil , divided
• 2 leeks, bottom 4 inches only, washed well and chopped
• 2 celery stalks, chopped
• 2 medium potatoes cut into 1/2-inch pieces
• 1/2 pound green beans, trimmed and chopped into 1/2-inch pieces
• 2 cloves garlic, minced
• 1 1/2 cups low-fat milk
• 1/3 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup frozen peas
• 2 tablespoons chopped fresh parsley leaves
• 1 tablespoon fresh thyme leaves
• 3 sheets frozen phyllo dough , thawed
• 2 tablespoons grated Parmesan
Directions
Preheat the oven to 350 degrees F. Spray 4 individual-sized baking dishes with cooking spray.
Season the chicken with 1/4 teaspoon salt and a few turns of pepper. In a large nonstick skillet, heat 2 teaspoons of the oil over a medium-high heat. Add the chicken to the pan and cook for 5 minutes, turning once. Transfer the chicken to a plate.
Add 2 more teaspoons of the oil, the leeks, and the celery to the pan and cook until vegetables begin to soften, about 3 minutes. Add the potatoes, green beans, garlic, and remaining salt and pepper and cook for 2 more minutes.
Add the milk to the pan. Stir the flour into the chicken broth until dissolved and add to the pan. Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low. Cover and simmer, stirring occasionally, for 10 minutes. Stir in the reserved chicken, peas, parsley, and thyme. Spoon the mixture into the prepared baking dishes.
Put the remaining 2 teaspoons olive oil into a small bowl. Unroll the phyllo dough and cut it into quarters. Place a quarter sheet on top of each baking dish and brush with olive oil. Repeat with remaining 3 baking dishes. Tuck the edges of the phyllo into the dish rim. Top each pie with Parmesan.
Place on a baking sheet and bake until the filling is bubbling, about 30 minutes.

Eric's Favorite Enchilada Casserole

2 cups diced chicken breast meat


½ tsp ground cumin

½ tsp ground coriander

2 Tb chopped fresh cilantro

1 (15 oz) can black beans, rinsed and drained

1 (4.5 oz) can diced green chili peppers, drained

1 (10 oz) can red enchilada sauce – MILD

8 (6 inch) corn tortillas

2 cups shredded Mexican blend cheese

1 (8 oz) container low fat sour cream

 
Preheat the oven to 375°. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Sauté chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chili peppers.


Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream.

Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas.

Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven.

Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts.

Let stand 10 minutes before serving.



This recipe is from The Sisters' Cafe and is one of Eric's favorite dinners ever!

K-Mo's Pot Roast

2-3 lb roast

1 can cream of mushroom soup

1 can cream of chicken soup

1 package Lipton onion soup mix

1-2 Tbs milk

3-4 large carrots, peeled and sliced

3 med potatoes, peeled and cubed


Brown the  meat in a pan on both sides before putting in crock pot.  This will help keep the flavor in.  Then in a large crockpot put meat, soups and onion soup mix.  Cook on low for 1-2 hours.  Then add carrots and potatoes, and cook for 4-5 more hours on low. 

It turns out delicious and makes its own gravy. 

Stromboli

1 loaf Rhodes bread dough

1/4 lb ham, sliced

1/4 lb hard salami

1/4 lb provolone

1/2 cup mozzarella cheese, grated

1/2 tsp dried basil, divided

1/2 tsp dried oregano, divided

melted butter or olive oil

cornmeal


Set out bread dough to thaw. Once thawed, spread the dough out on a cookie sheet. Layer the ham and then the salami along the middle of the dough going lengthwise. Sprinkle with 1/4 tsp each of basil and oregano then layer on cheeses.  Sprinkle with remaining basil and oregano. Wet edges of the dough and fold over the long edges and roll up the ends. Brush olive oil over dough and sprinkle lightly with corn meal. Carefully flip stromboli over and repeat on other side. Bake at 375 degrees for 20-22 minutes. Serve with hot spaghetti sauce for dipping. Enjoy!


This is from The Sisters' Cafe...and is one of Sam's favorite dinners!

Boyer's Caramel Brownies

1 (14-oz) package caramels, unwrapped


2/3 cup evaporated milk, divided

1 package German chocolate cake mix

½ cup butter, melted

1 (6-oz) package milk chocolate chips



Melt caramels and 1/3 cup evaporated milk together in saucepan; set aside.



Grease and flour 9x13 inch pan. Stir cake mix, 1/3 cup evaporated milk and melted butter together by hand and press half of the mixture into prepared pan. Bake at 350 degrees for 6 minutes. Remove from oven and pat chocolate chips into crust, then pour melted caramel over. Daub remaining half of cake mixture on top and bake for another 15-18 minutes. Cool completely before cutting into bars.

Chocolate Chip Cookies

This makes a TON of cookies so you can half it if you want. I hesitate to post this since I don't know how much flour goes in it. I never measure because I just do it until it feels right. Sometime I should measure because I feel that the right amount of flour is the most important part. I would guess it is somewhere between 4-7 cups. I just do it until the dough is still a little sticky but not too sticky that you can't roll it into balls. I also don't know how long to cook them for, somewhere between 6-10 minutes. I like them almost doughy still.

4eggs
2 cubes of butter (melt it just enough but not totally runny; I think it helps the cookies)
1 1/2 cup sugar
1 1/2 cup brown sugar
1 cup crisco
2 tsp vanilla
2 tsp salt
2 tsp soda
2 T Karo syrup
1-2 cups oatmeal
Flour ? (read above)
1-2 bags chocolate chips (however you like it)

BAKE: 350 6-10 minutes

Chocolate Scotcheroos

1 cup light corn syrup
1 cup sugar

1 cup peanut putter

6 cups Rice Krispies cereal

1 package (6-ounce, 1 cup) semisweet chocolate chips

1 package (6-ounce, 1 cup) butterscotch chips

Combine corn syrup and surgar in large saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add Rice Krispies cereal. Stir until well coated. Press mixture into 13x9-inch baking pan coated with cooking spray. Set aside.

Melt chocolate and butterscotch chips together in small saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2x1-inch bars when cool.

Makes 4 dozen

(Recipe can easily be halved which is how I normally make it)

Gooey Cake

1 Yellow Cake Mix
1 Egg
1 Stick butter, melted

Stir all together and mix by hand.
Smooth in the bottom of a 9x13 pan.

2 Eggs
1 lb Powdered Sugar
1 8oz Package Cream Cheese

Beat together.
Put on top of other layer.
Bake at 350 for 30 minutes.

Asparagus Soup

1 lb fresh asparagus
3 cups chicken stock
salt and pepper to taste

Put chicken stock in pot and boil.
Cut 1 inch off the bottom of asparagus and discard. Break the remaining asparagus into pieces (i usually break each stalk into 4 pieces).
Add asparagus to the pot (even if the stock isn't boiling yet). Bring to boil and let it cook until the asparagus is soft.
If you are using a chicken stock that isn't very flavorful you can add a little chicken boillion granuales for extra flavor.
Pour the entire pot (liquid and asparagus) into a blender. Blend until smooth.

I like mine just like that, but if you want to spice it up, after it is blended, you can add cayenne pepper or curry or any other spice you like.

Tortellini Soup

Tortellini Soup

1 tsp canola oil (if needed)
2 cups of onion chopped
2 garlic cloves finely minced
1 1/2 cups of chopped carrots
1 cup chopped celery
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp red pepper flake
1 14 oz can of diced tomatoes
6 cups of chicken broth (I used more since the tortellini takes up so much liquid)
3 oz chopped baby spinach
9 oz fresh deli section spinach tortellini


heat oil and add onions cook until softened and then add garlic until onions are transparent and garlic is cooked. Then add carrots, celery, thyme, oregano, and red pepper flakes. Cook until the veggies are softened. Then add the tomatoes with the juice and chicken broth bring to a boil and then simmer for 10-15 minutes. Add the tortellini and spinach and cook until pasta is cooked.

Herbed Chicken and Dumplings

I like this recipe because I usually have all the ingredients on hand. It is a warm and cozy meal, but low in fat and easy to make.

Ingredients:
8 oz boneless skinless chicken (cut into bite-size pieces)
3/4 cup chopped celery
1/2 cup chopped carrots
1/2 cup frozen corn
1/2 cup chopped onion
1/8 teaspoon dried thyme
3 parsley sprigs
1 bay leaf
3 cups chicken broth
1/2 cup all-purpose flour
1 tablespoon chopped fresh parsley
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup 1% low-fat milk

Heat a large saucepan over medium high heat. coat pan with cooking spray. add chicken to pan; cook 4 minutes, browning on all sides. Remove chicken from pan; keep warm. Add celery and ingredients through bay leaf to pan; saute 5 min or until onion is tender. return chicken to pan; bring mixture to a boil. cover, reduce heat, and simmer 30 min.
Combine flour, chopped parsley, baking powder, and salt in a medium bowl. Add milk, stirring just until moist. Spoon by the teaspoonful into broth mixture; sitting the batter on top of the pieces of chicken (not submerging). Cover and simmer for 10 min or until dumplings are done. Discard parsley and bay leaf. yield: 2 servings of 2 cups each.

Note: i usually double the dumpling portion because i like lots of dumplings with mine.

Cheeseburger in Paradise Soup

Ingredients:
6 medium potatoes, peeled and cubed
1 small carrot, grated
1 small onion, chopped
1/2 cup chopped green pepper
2 tablespoons chopped seeded jalapeno
3 cups water
2 tablespoons plus 2 teaspoons beef bouillon granules
2 garlic cloves, minced
1/8 teaspoon pepper

2 lb ground beef
1/2 pound sliced fresh mushrooms
2 tablespoons butter
5 cups milk, divided
6 tablespoons all-purpose flour
1 16oz package velveeta, cubed
crumbled cooked bacon (for garnish)

In a soup kettle, combine the first nine ingredients; bring to boil. Reduce heat; cover and simmer for 15 to 20 min or until potatoes are tender.
Meanwhile, in large skillet, cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain. Add to soup. Stir in 4 cups of the milk; heat through.
In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to boil; cook and stir for 2 min or until thickened. Reduce heat; stir in velveeta until melted. Garnish with bacon. Yield: 14 servings (about 3 1/2 quarts)

Chilled Berry Soup.  I read lots of different recipes and then melded them together to create this one.  Everything can be increased or decreased to find desired level of sweetness and consistency.

3 cups frozen unsweetened strawberries
1 c frozen unsweetened raspberries
1 container plain (or vanilla or fruity) ff yogurt
1/4-1/3 c sugar (to taste)
1/3 cup orange juice (can be increased/decreased to taste)
a little bit of sour cream.  mmmmm!!
dash of cardamom (or ginger or Cinnamon since I don't have cardamom)
diced sour cream pound cake (bundt cake or pudding cake or whatever you call it)

liquefy in the blender and serve chilled.  It can be frozen and re liquefied- but it needs to be a little warmer to make soupy.  Top with pound cake croutons!! 

Soups and Stews

La Madeleine Tomato-Basil Soup

Ingredients

4 cups tomatoes, peeled, cored and chopped, or 4 cups canned whole tomatoes, crushed
4 cups tomato juice
12 - 14 washed fresh basil leaves, plus additional for garnish, chopped
1 cup whipping cream
1/2 cup sweet, unsalted butter, softened
Salt to taste
1/4 teaspoon cracked black pepper
Crusty bread (optional)

Directions

Combine tomatoes and juice in saucepan. Simmer for 30 minutes over
medium-low heat. Cool slightly, then place in a blender or food
processor. Add basil and process to puree; this will have to be done in
batches.
Return mixture to saucepan. Add cream and butter. Stir over low heat
until butter and cream are incorporated. Stir in salt and pepper before
serving. Garnish with more fresh basil and serve with fresh, crusty
bread. Makes 8 servings.
Per serving: Cal 237  Fat 22g  Fiber 1g  Chol. 67 mg  Sodium 165 mg  Carbs 10g  Calcium 45g
Recipe by: La Madeleine French Bakery & Cafe, Dallas TX
Notes: When I don't have fresh basil I use 1 Tablespoon dried. When making this soup for my family for a quick meal I often use half and half in place of the the heavy cream and cut back on the butter.  It is still yummy, but the real thing is divine!