Broccoli Cheese Soup

Lately with the weather getting colder, I have been craving soup, especially the broccoli cheese soup from Panera Bread.  For those of you who don't know. Panera Bread is a bakery/ soup and sandwich chain found in some parts of the country.  I was introduced to them when I moved to the South.  One of my favorite things on their menu is the Broccoli Cheese soup.  Have you had that one?  It is so good!  I  have tried to make Broccoli Cheese soup several times at home but I was always disappointed (until now:).  It would turn out too thin, not enough flavor or too rich.   Well, it took awhile but I finally found a recipe that I LOVE!  I am not sure it is the same as Panera Bread's but I like it just as well, if not better!

You can make it as rich or lite as you want depending on the milk or half and half you use.  I like it split down the middle with a cup of each.  I use chicken stock, recipe in the How To section up top.  It is so much more flavorful and rich that plain broth. I think it makes a difference !  This is the perfect soup to warm you up on a cold day!  By the way the leftovers are fantastic so you may want to double it!

Broccoli Cheese Soup

Author: Melanie

*to make this gluten free like I did--simply omit the 1/4 c flour and use 1/4 c of your favorite GF blend. Our favorite is Pamela's and we buy it on Amazon. It is fantastic! makes the best GF waffles, pancakes and muffins by far!! **Use all milk or all half and half depending on how rich and creamy you want it. Just be careful if you use all low fat milk that the mixture doesn't curdle. The lower the fat content is the easier it is to curdle.

Ingredients

• 4 TB butter


• 1 small onion, chopped


• 1/4 cup all purpose flour (*see notes to make Gluten Free)


• 1 cup half and half


• 1 cup milk (** see notes)


• 3 cup chicken stock or broth (homemade is best-recipe under the How to tab)


• 2 bay leaves


• 1/4 tsp freshly grated nutmeg


• Kosher salt and freshly ground pepper


• 4 cups broccoli florets (about 1 head)


• 1 large carrot, diced


• 2 1/2 cups (about 8 ounces) grated sharp white and/or yellow cheddar cheese plus more for garnish

Instructions

1. Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half and milk until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20minutes.


2. Add the broccoli florets and carrot to the broth mixture and simmer until tender, about 20 minutes.


3. Discard the bay leaves.


4. If desired, mash broccoli a bit with a potato masher, or puree soup a bit with an immersion blender. You can also puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli.


5. Return to the pot.


6. Add the cheese to the soup and whisk over medium heat until melted.


7. Add up to 3/4 cup broth, milk or water if the soup is too thick.


8. Ladle into the bowls and garnish with cheese if desired.

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Recipe source: adapted from Food Network Magazine

Feta Dip

 

I have a ridiculously easy and seriously delicious dip to share with you today.  I have made this dip several times now and it is always a big hit.  It comes together really fast with no cooking involved. Since the Feta cheese is the star here, make sure you get a good one.  I think the precrumbled kind can be dry.  I like the Presidents brand at Costco.  I buy it in bulk and cut it into squares and freeze it for when needed.  I have found this works perfectly.  The original recipe called for this Greek seasoning that I easily found at my local grocery store:

 



 

I realized that  the Greek seasoning has MSG (something I try to avoid) in it and so the next time I made the recipe I tried this seasoning and it was FANTASTIC!  I have since found another Greek seasoning that does not have MSG--so just look around in the spice isle:)



 

I found that the leftover dip--if you're lucky enough to have any--is fabulous over grilled chicken or fish, or even tossed with a green salad.  This is a great dip and you will find that people always request the recipe when you serve it:)

Today on my other blog I am sharing my favorite quick and healthy snacks for Raw Energy.  I feel so much better lately since I have been more careful to choose nutrient dense snacks.

Feta Dip
submitted by Melanie~www.thesisterscafe.com

Here’s what you need:
olive oil
1 block (1#) of feta cheese
tomatoes (any kind)…I use about 3 Roma’s
1 bunch of green onions
1 baguette--make sure it is fresh!
Greek Seasoning or Italian Rub (see above)
1 large platter or pretty dish of choice:)

Wet the platter or dish generously with olive oil.  Dice the green onions and tomatoes and sprinkle them on the olive oil.  Crumble the feta cheese and throw that on top the tomatoes and onions.  Sprinkle the Greek or Italian Rub Seasoning on top approximately 3 tsp.   If you want you can sub the seasoning pictured  with some oregano and a little pepper and some salt to taste.  Mix together gently.  Slice a fresh baguette thin and serve.  If desired (or if the baguette is not too fresh) spread each slice with a little olive oil or butter and toast .  If toasting the baguetter then be sure to serve dip with a spoon.

Recipe Source:  Clover Lane Recipes

Baked Mozzarella Bites

This is a quick and easy snack that we make at our house.  Much healthier than the mozzarella log version, which in my experience is deep fried and super greasy.  I use only a light coating of panko bread crumbs, which produces a light, crispy, melted, cheesy bite.  I love these for a quick snack, and "quick" is definitely the right word to use.  These babies go very QUICK at my house!

PS Don't forget to enter the giveaway for Jamie Oliver's newest cookbook!  The winner will be chosen tomorrow.  (PS Check back next week for another giveaway you won't want to miss.  We are hooking you up this month!)

Baked Mozzarella Bites
Submitted by Mindy ~ The Sisters Cafe

Mozzarella Cheese Sticks, cut up into 1 inch pieces
Milk
Bread Crumbs (Panko is best)

Dip cheese in milk and toss in bread crumbs.  Place on baking sheet and bake at 425 degrees for approximately 8 minutes or until lightly browned.  Serve with marina sauce.

Rosemary Goat Cheese with Honey

Sometimes I get bored with all the regular old appetizers.  You know, the ones that everyone likes but still... a fun and different change can be exciting!  Try these these little goat cheese bites to spruce things up a bit at your next party.  They are deliciously creamy with a subtle herb and cinnamon flavor. The pecans add a nutty crunch and with drizzled honey on top it brings a sweetness that complements it all!  I love it!  Goat cheese is fantastic served with crisp apples (or any fruit really), multi-grain crackers, and/or toasted baguette slices.  The presentation is lovely and the taste is unusual and delicious.  Hope you enjoy!

Rosemary Goat Cheese with Honey
submitted by Brittany ~ The Sisters Cafe

6 ounces fresh goat cheese
4 ounces cream cheese, at room temperature
2 tsp fresh rosemary, minced (plus more for garnish)
1/2 cup finely chopped pecans
1/2 tsp cinnamon
honey

Stir together goat cheese, cream cheese and rosemary until smooth and creamy.  Refrigerate for an hour or until cheese has firmed up.  Stir together chopped pecans and cinnamon, set aside.  Taking small spoonfuls, roll the goat cheese mixture into nickel-size balls.  Place in pecans and roll around to cover the outside of the ball completely.  Flatten each ball slightly and place on a serving platter.  Sprinkle additional minced fresh rosemary over the top of all the balls and garnish with a rosemary sprig on the platter.  Drizzle with honey, about 2-3 Tb total.  (Taste a goat cheese bite and add more honey if you like!)  Serve with toothpicks and multi-grain crackers, toasted baguette slices, and/or fresh apple slices.

recipe source: adapted from Allrecipes

Buchannan Cheese Ball

To be honest I have no idea who the Buchannans are, but I do know that their cheese ball is fantastic!  I cut the recipe out of the paper years ago and have made it ever since!  I like to make a double batch around Christmas, wrap them up cute and give them as a gift with a pretty spreader and crackers. In fact I made some this year and found cute snowman serving sets to go with them.

My family does not like pecans, so I usually substitute almonds or leave the nuts off and it is still great.  This is a classic cheeseball that everyone likes.  Perfect for holiday parties and gatherings!  And for fun,  if you are looking for sweet cheese ball--try the Sweet Cherry Cheeseball.  It is a fun twist on a classic and seriously delish!

Guess what?  When you are reading this post I will be on a flight with my 5 boys in route to UTAH!   We will be spending Christmas with my family there!  I am so excited, can you tell?!  During the Holidays this year all us Sisters will be together!  In fact, for our Utah friends,  we will be on the Fresh Living show again on December 30th to share some fun recipes!  It should be fun!  I hope you are all having a wonderful December so far!

Buchannan Cheese Ball
submitted by Melanie~The Sisters Cafe

2 8 oz packages cream cheese, softened
6-8 green onions, chopped
1 small can chopped olives
2 cups cheddar cheese
1/4 tsp garlic salt
Optional:  chopped nuts

Mix all ingredients until blended.  Divide into 2 or 3 equal parts, place each ball on a piece of wax paper.  Wrap with waxed paper and shape into a ball.   Wrap in plastic wrap or place in zip loc and store in fridge.  When ready to serve, you may roll in chopped nuts.  Makes two large or 3 small balls.

Italian goat cheese and pesto torta

This spread is unique, beautiful, and DELICIOUS!!!  It has a creamy double layer of cream cheese and goat cheese with layers of pesto and sun-dried tomatoes in between.  Spread on a toasted slice of baguette and you are talking about heaven!  My husband declared it to be the best thing I have ever made... ever!! Both of my kids even liked it.  I originally had it at my friend Ali's house and everyone was raving. It is absolutely fantastic.  Thank you so much Ali for sharing this wonderful appetizer recipe with me!

Italian Goat Cheese and Pesto Torta
submitted by Brittany ~ The Sisters Cafe 

4 oz. goat cheese

8 oz. cream cheese

salt, pepper

3 Tb tomato paste

3/4 c. minced, sun-dried tomatoes packed in oil 

1/2 tsp balsamic vinegar

1 c. pesto (must be thick)

 

Line medium sized bowl with saran wrap, edges hanging over.  Spray saran wrap with Pam.  Combine goat cheese, cream cheese and salt and pepper with electric mixer until smooth.  Reserve 1/3 cup mixture.  To reserved 1/3 c. mixture, add tomato paste, sun dried tomatoes and balsamic vinegar.  Mix with spatula until smooth.  Take half of goat cheese mixture and spread on bottom of bowl.  This part can be a little tricky since the plastic wrap likes to stick to the cheese and not the bowl as you're trying to spread it!  I would suggest using a large, flat spoon (like a serving spoon) and run it under hot water until the spoon is warm.  Then using the back side of the spoon, gently press the cheese mixure along the bottom of the bowl.  (The warmth of the spoon will keep the cheese from sticking to it. If it starts sticking again, go run it under the hot water again.)  Next spread with pesto, then with sun-dried tomato mixture.  Smooth remainder of cheese mixture on top using the warmed-spoon trick.  Cover and refrigerate for one hour.  Serve with toasted baguette slices

 

Note: Trader Joe's has a  sun-dried tomato bruschetta topping that works great in place of the sundried tomato layer if you want to make it a little easier.  Also, I have left out the tomato paste before and it still tasted great.  

Cheesy Chicken Fajita Dip

I served this dip during General Conference last week, and it was awesome!  I found a recipe on the ChiChi Salsa website that looked good, so I adapted it based on what I had. I estimated a little on the amounts, and it turned out great, so don't worry too much about exact amounts. Anyway, I hope you enjoy it!  It was seriously addicting. It was gone quick, and I can't wait to make it again!

Cheesy Chicken Fajita Dip

Submitted by Erin ~ The Sisters Cafe

-

1 jar Salsa Con Queso (around 12 or 15 oz), if you have a choice, choose Medium heat.

1 (8-ounce) package cream cheese

8 oz Taco Sauce (Medium)
2 cooked and shredded chicken breasts
Tortilla chips or 1 package of 6-inch fajita tortillas

3 medium bell peppers (green, yellow and/or red), cut into strips (optional, for dipping)

-

In saucepan, combine salsa con queso, cream cheese, taco sauce, and shredded chicken. Heat over medium heat, stirring occasionally, 10 minutes or until warmed thoroughly. If desired, place cheese dip in small slow cooker or fondue pot to keep warm during serving. Serve dip with tortillas chips.
If desired, you can make your own tortilla chips using the package of fajita-sized tortillas: Coat tortilla wedges on both sides with cooking spray; place on baking sheet. Bake at 375º for 10 to 12 minutes or until golden brown and crisp.

Buffalo Chicken Dip

Just in time to finish off March Madness... I am introducing you to a fabulous new dip: Buffalo Chicken Dip.  This recipe came from my mom's friend, Cynthia Dougherty, and I thank her profusely.  Never mind the lame picture.  It really is fabulous.  It is cheesy, spicy delicious!  I served it with celery, carrots and artisan bread chunked... and I really think it would be awesome with pita chips, too.  I simply ran out of time and didn't make any this time.  We enjoyed this dip while watching our Cougars in the sweet sixteen.  Since they didn't win, the dip was probably the highlight of the night and every last little bit of it was gone by the end of the game.  So whether you need it to console you after your team loses or to help you celebrate the big win... this dip is here for you!

Buffalo Chicken Dip
Submitted by Mindy ~ The Sisters Cafe

8 oz cream cheese
¼ c. cup blue cheese dressing ( or ranch)
1 cup mozzarella

Parmesan cheese (enough to sprinkle a thin layer)
2 large Chicken Breasts, cooked and shredded (or you can use 2 cans of canned chicken)
Franks Hot Sauce (to taste)

In a 11x7 (or 9x9) pan layer cream cheese, blue cheese dressing, mozzarella cheese and Parmesan cheese.  Mix chicken with hot sauce (to the amount of heat you like).  Place the chicken on top of the cheeses.  Bake 20-25 min at 350 degrees.

Serve with carrots, celery, pita chips, artisan bread, etc.

Cheesy Chicken and Bacon Dip

Here's a dip recipe that is sure to please the football fans this weekend.  When I made this for my husband, he gave it rave reviews.  He declared it to be 'restaurant quality' and one of the best he's had.  Just like Brittany mentioned about her husband in her cheesecake recipe, I was a little surprised to get such an enthusiastic reaction out of my usually even-keel husband, to be honest!  Apparently this is one distraction that football watchers would welcome!  :)

Cheesy Chicken and Bacon Dip

Submitted by Erin  ~  The Sisters Cafe

Recipe from chichissalsa.com

2 (10.75-ounce) cans nacho cheese soup

1 cup Chi-Chi's Thick & Chunky Salsa Medium, drained

1 (10-ounce) can Chunk Breast of Chicken, drained (I used about 1 1/2 cups of cooked chicken breast meat I had on-hand)

1 cup real crumbled bacon

Eight 8-inch Flour Tortilla Soft Taco Size, cut into wedges

1) Heat oven to 400°F.

2) In large saucepan, stir together soup, chicken, bacon and salsa over medium-high heat. Cook, stirring frequently, 5 to 7 minutes or until hot and bubbly.

3) Meanwhile, brush tortilla wedges with oil and place on baking sheet. Bake 12 to 15 minutes or until crisp.

4) Garnish warm dip with sliced green onions and additional bacon, if desired. Serve with baked tortilla chips.

Potatoes Dauphinoise

First of all, Happy New Year to our dear readers! We sure love you and appreciate all your sweet comments and emails!

Now for this wonderful dish...

Dauphinoise is the French method of baking potatoes in milk, cream and cheese. I used my new little mandolin type gadget to slice the potatoes nice and thin. It made it go very quickly. I layered them in a Le Crueset tartin pan. I made this dish to accompany a glazed ham for our Christmas dinner. It was AMAZING!! We loved it. Now that I have found this recipe, I think my days of making the classic cheesy "funeral potatoes" with the can of cream of whatever soup are over:) This is a 'special occasion' dish that I will definitely make again. Wow--even the leftovers were incredible served with a green salad and crusty bread. I love that this dish can be made in advance and baked when needed.  Waxy potatoes give the best result, because they hold their shape. This would be a beautiful accompaniment to any meat dish, or even simply served with a salad and vinaigrette. Simple and gourmet!

*My Weekly Menu plan here*

Potatoes Dauphinoise
Submitted by Melanie ~ The Sisters Cafe

3 pounds waxy potatoes, peeled (red or Yukon gold are great)
1 large garlic clove, halved
1 Tb butter, softened
1/4 tsp ground nutmeg
1 cup finely grated Gruyere cheese (or cheddar works great)
1 cup heavy cream
1/2 cup milk
salt and freshly ground black pepper

1. Cut the potatoes into 1/4 inch thick slices. Put them into a large pot and fill with cold water and a little salt. Bring to a boil on high heat. Reduce the heat and simmer for 2 minutes. Do not overcook at this stage or the potatoes will begin to break break up. Drain well.
2. Rub the inside of the baking dish (mine was approx 12 inch circle) with the cut garlic and grease with a little of the butter.
3. Preheat oven to 325. Put half the potatoes into the dish, spreading them evenly. Sprinkle with a little of the nutmeg and some seasoning of salt and pepper. Add half the cheese and then another layer of potatoes, nutmeg and salt and pepper.
4. Beat together the cream and milk and pour evenly over the potatoes. Finish by scattering the remaining cheese on top with a few small pieces of butter dotted over the surface.
5. Bake in the middle of the oven for 40-45 minutes until a deep crisp brown crust forms. Serve immediately from the dish.

Ham Cheese Ball

First, Happy Thanksgiving!!!  My birthday is today, too, so I think I have always had a special place in my heart for this holiday for that reason.  I love playing flag football (which my dad took very seriously growing up), being surrounded by my family, and overeating like crazy and not feeling one bit guilty about it.  I also love Thanksgiving because it kicks off the holiday season... which is usually packed with parties.  This cheeseball is my "What?  We're supposed to bring an appetizer?!" go-to recipe.  It is simple, yummy and best of all... can be whipped together in minutes.  I try to keep a can of smoked ham in the pantry during party season for those crazy days when I need something fast.

Ham Cheese Ball
Submitted by Mindy ~ The Sisters Cafe

Printable Recipe Here

2 eight oz packages of cream cheese, softened
1 five oz can of smoked ham
1 1/2 cups medium or sharp cheddar cheese, finely grated
1 tsp lemon juice
Chopped pecans

In a large bowl, mix together cream cheese, smoked ham, cheddar cheese, and lemon juice.  (I use an electric mixer or my Bosch).  Form into one large ball or two smaller balls.  Roll in chopped pecans to coat surface.  Refrigerate for at least 2 hours or overnight.

Spinach Stuffed Shells (freezer meal)

Ok I have another super easy and good freezer meal for you! Remember this post from my sister Erin? Well, she inspired me to get back to freezing meals for my family. I used to do that a lot, but I had fallen out of the habit. I have since been filling up my freezer with a variety of muffins for quick a breakfast, pizza dough rounds all ready for toppings, twice baked potatoes to go with flank steak that I froze in the marinade, cookies for lunches and various other meals. It feels so good to feed my family homemade goodness instead of fast food when we are short on time. Freezer meals are a life saver for me. And this is one of my favorites! Spinach stuffed shells are extremely simple but so tasty! My family loves them, they come together fast and freeze beautifully. What is your favorite freezer meal??

( Don't ask me why I have two different dates on my dishes even though they were made at the same time--oops:)

Spinach Stuffed Shells

submitted by Melanie (recipe from friend Lisa)

Printable recipe here

1 pkg jumbo pasta shells

1 jar favorite spaghetti sauce

1 pkg chopped spinach, thawed

2 cups mozzarella cheese, shredded

1/2 cup parmesan cheese, shredded

1 lg carton cottage cheese

1 egg white

Thaw spinach and drain well. Cook shells according to package directions (I always slightly undercook them by a minute). Mix in a large bowl;cottage cheese, mozzarella, parmesan, spinach and egg white. stuff mixtre into shells and place in 9x13 baking dish (I usually use 2 smaller sized ones because my family does not eat a whole 9x13 for dinner). I spray the baking dish with cooking spray and pour a little bit of sauce in the bottom. Stuff mixture into shells and place into prepared dish (or dishes). Pour spaghetti sauce over shells. Cover and freeze or you can back it immediatly at 350 for 30-45minutes until heated thru. If you freeze it plan on adding an additional hour to your baking time. I love freezing this meal, but it is also a great recipe to make earlier in the day and keep in the fridge. Then all you have to do it throw it in the oven for dinner.

Italian Pasta Salad

I have had several requests for this recipe that I had pictured with my weekely menu on my Melandboys blog. It is super simple, so I almost feel silly posting it as a recipe. It comes together super fast and my family LOVES it, so maybe yours will too. This is a throw together pasta dish, so I have never measured. I just put in the amounts I think we would like. I love an easy quick dinner, don't you?!

*I was asked to teach a cooking class next month on how to make family dinners easier. I would love to hear of any ideas/recipes that work for you. Leave a comment here or email me at melandboys@gmail.com. Thanks so much!!

Italian Pasta Salad
submitted by Melanie

1/2 -1 package of bowtie pasta
broccoli florets--bite size pieces
sliced pepperoni (cut in half)
sliced olives
mozzerella cheese-cubed (or just slice up cheese sticks like I did)
cherry tomatoes (I was out so they are not pictured)
favorite italian dressing (I like the good seasonings dry packets, made with red wine vinegar and add a TB or so of fresh parmasen)

Boil the pasta in water according to the package directions. For the last minute of cooking add the broccoli florets. Drain and rinse with cold water to stop cooking. Add to a bowl with the pepperoni, olives, cheese and tomoatoes. Toss with your favorite italian dressing. Remember that the pasta will soak in some of the dressing so put in a little more than you think. Or add some right before serving, so it is not too dry. Chill and enjoy!

Ultimate Cheese Fondue

This is a deliciously creamy, warm cheese fondue that honestly has the best taste - just a mellow hint of garlic and spice. It is truly wonderful! My in-laws have a tradition of fondue on New Year's Eve and this one is a favorite. Fondue parties are such a blast. If you haven't done one before, try it out and use this recipe for one of the pots. It's a crowd pleaser for sure! Have fun!!

Cheese Fondue
submitted by Brittany

printable recipe here

2 cups grated Swiss cheese
2 cups grated Monterey Jack cheese
1 3/4 cups chicken broth
1 clove garlic, minced
3 Tb cornstarch
Dash of pepper
3/4 tsp salt
1/4 tsp nutmeg
1/2 tsp Worcestershire sauce
1/4 cup chicken broth
French bread, cubed

Melt Swiss cheese and Monterey Jack cheese in 1 3/4 cups chicken broth with garlic added. Keep broth barely under a boil, stirring until cheese is completely melted (it will be stringy).

Combine cornstarch, pepper, salt, nutmeg, Worcestershire sauce in 1/4 cup chicken broth. Add to cheese mixture, stirring until smooth. Put fondue mixture into a preheated fondue pot and keep at temperature hot enough to maintain desired texture without scorching.

Cut French bread into chunks. Sourdough rolls are great too. Cut so each bite size piece has a bit of crust on it. It is a good idea to cut the bread and leave it out in the open for awhile before dipping into the fondue. The fresher the bread, the more difficult it is to successfully dunk in the cheese fondue. All that is left to do is eat and enjoy!

Cream Cheese, Sausage and Rotel Dip

I know this dip doesn't sound like much, but it is pure bliss to your taste buds!  My friend, Shelly Hatch, in my church ward makes it all the time for parties.  It is my favorite dip ever.   Truly.  So I finally called and got the recipe from her.  You'd never guess from such simple ingredients that it would be so fabulous... but trust me, it is.  I've made it in my bigger crockpot, as well as halving the recipe and putting it in my little one.  I've made it many times now, but somehow I never think to take a picture until the dip is almost gone.  So I scooped out a little bowl full and took this picture since the crockpot no longer looked very appetizing.  :)  Enjoy!

Cream Cheese, Sausage and Rotel Dip

Author: Mindy

*Occasionally stir the dip so it doesn't harden around the edges or develop a film on top. **Recipe works great halved or doubled or tripled. Adjust to the volume of people who will be present. ***I really like Rotel, so I often add a 3rd can. Consistency stays great, and I love the added tomatoes!

Ingredients

• 3 8-oz packages of cream cheese


• 1 16 ounce tube of breakfast sausage (such as Jimmy Dean)


• 2 cans of Rotel, drained (Diced tomatoes and green chilies)

Instructions

1. Cook sausage in a skillet.


2. Combine sausage, cream, cheese and Rotel in a crockpot.


3. Allow cream cheese to soften, then stir the dip together. Enjoy!

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Roasted Garlic Brie Bread

I had the opportunity to review a wheel of Brie from Ile De France. I was delighted, because as you all know I am a lover of cheese...especially Brie! I was very impressed with the Ile De France brand. It was very creamy and flavorful. To be honest my husband and I enjoyed it straight from the package. We kept slicing it off with apples and crackers for a wonderful little snack. It was GREAT! On Sunday it was rainy and overcast and I decided to make some homemade tomato basil soup (recipe on post below this) and then made some amazing cheese toast with the remainder of the Brie and some roasted garlic. It was the perfect accompaniment to the soup. Yum! It felt like we were eating lunch at a fancy little bistro instead of our own kitchen table! I would highly recommend this Brie cheese bread dunked in the homemade Tomato Basil soup below. Heavenly!


Roasted Garlic Brie Bread
submitted by Melanie

Printable recipe here

1 head garlic
1 teaspoon extra virgin olive oil
Baguette or french bread
Brie cheese

First for the Roasted Garlic:

Preheat the oven to 425F.

Remove the outer papery covering of the garlic. Slice off the top of the head so most of the cloves are exposed. Place on a square of aluminum foil for easy cleanup, or select the smallest baking dish you have. Drizzle the oil over the cloves. Fold the foil over the head to completely enclose it, or cover the baking dish with foil.

Roast for about 45 minutes, until the garlic is completely soft and lightly browned.

Remove from oven and when cool, unwrap garlic and squeeze out the roasted cloves onto a plate and mash. Spread on your roasted garlic mash onto your bread.

Then cover with slices of Brie and broil until bread is toasted and cheese is melted. Enjoy!

Yummy Cheeseball

A few Christmases ago, my mother-in-law made these cheeseballs for all her neighbors. It is actually my sister-in-law's (Melanie who posts atMy Kitchen Cafe) recipe, which she got from her in-laws. Whew! That seems like a convoluted mess of in-laws and relationships! :) Anyway, we kept and devoured a few of these cheeseballs ourselves over the Christmas break. Yum, yum! And of course I've made the recipe since, for baby showers and other get-togethers.

Anyway, the important thing is, IT'S REALLY GOOD. :) Oh, and it's also really easy. That's important, too. :)

Yummy Cheeseball

Submitted by Erin ~ www.thesisterscafe.com

Printable Recipe

4 (8-oz) squares of cream cheese, softened

1 Tbsp onion salt

1 Tbsp garlic salt

1/4 tsp. pepper

2 tsp. dried parsley

2 cups grated cheddar cheese

chopped pecans

Set the cream cheese out on the counter well in advance, so it is soft and easy to mix.

Mix the cream cheese, onion salt, garlic salt, pepper, and parsley.

Then add the grated cheese. After it is mixed well, form into 4-5 balls and roll in chopped pecans.

Pesto Swiss Fondue

This cheese fondue is sooooo good!  And I love that I got to use the oh-so-yummy pesto I made and froze last summer in it (I linked to the recipe below).  Seriously, I am craving Pesto Swiss Fondue again just writing this post.  I have tried a few cheese recipes which were much more complex, used more expensive cheeses, and turned out just OK.  They were discouraging.  Finally I remembered that my cute cousin, Marnie, loves to have fondue parties with friends.  I think she has like eight pots or something.  Anyway, I emailed her and she sent me some of her favorite recipes.  Tried and true.  That is my kind of recipe!  And it paid off with this one. I am already planning to make this fondue again soon... and now that I know how good it is, I am going to be sure to invite friends.  If you have never tried it, fondue is the best food for getting together with friends.  It is both fun and takes some time to eat, giving you lots of opportunity to chat and laugh. Plus it doesn't hurt that it is absolutely delicious! :)

Pesto Swiss Fondue
Submitted by Mindy
www.www.thesisterscafe.com

Printable Recipe

1 12oz. block of swiss cheese, cubed
2 T flour
2 large garlic cloves, chopped (I used a garlic press)
1/2-3/4 c. of white cooking wine (I used 3/4 c)
1/2 c. milk
2-3 T of jarred prepared pesto (Click HERE for our favorite pesto recipe, which is what I use)

Ideas for dipping: cubed french bread, cauliflower, broccoli, granny smith apples, new potatoes or cubed red potatoes, sausage, red bell peppers

Cube cheeses and chop garlic.  Place cubed cheese in a bowl and add flour just enough to lightly coat the cheese.  Spray the fondue pot or pan with cooking spray and add the chopped garlic.  Cook on medium high until the garlic just begins to brown.  (I used the Cuisinart fondue pot and cooked this part on the #2 temperature setting).  Then add wine.  When the wine begins to boil, reduce the heat back to medium (I kept temp at #2 -3 during this part) and slowly add the flour coated cheese and milk a little at a time, always stirring so it will not burn.  As the cheese melts, continue to add the rest of the cheese, again ALWAYS stirring so it will not burn.  When the cheese is all fully melted, add the pesto and serve immediately.  If you are not using a fondue pot you may need to reheat it after a little while as the fondue will thicken as it cools.

Hot Southwest Bean Dip

This is the utlimate hot cheesy bean dip! The first time I made this was probably about 20 years ago. I think my Mom had cut the recipe out of the newspaper, and we made it together for a family game night. I remember it was so fun to try a new recipe together, and I was so proud of how it turned out! I loved it and still do! I made this yummy dip for a little superbowl party we had. With hearty layers of: refried beans, browned sausage, onion, chili peppers, salsa verde, cheese and my favorite part...avocados, you could have this for dinner! Mmmm--fantastic! Hope you enjoy!

 

Hot Southwest Bean Dip

Submitted by Melanie at www.www.thesisterscafe.com

(recipe from the AZ Republic years ago)

 

Printable recipe here

 

 

1 LB sausage

1 med onion

1 tsp garlic salt

1-7oz can green chili salsa (Salsa Verde)

2 Tb sliced black olives (I never measure-just sprinkle on top)

1 cup Monterey Jack cheese

1/4 tsp hot pepper sauce

1-30oz can refried beans

1 small can chopped green chilis

1 cup sour cream

1-2 green onions, sliced

1 cup cheddar cheese

1-2 avocados, chunked

 

Brown sausage, onion and garlic salt. Drain fat. Stir in hot sauce. In a 13-15" platter, layer beans, meat mixture, green chilis, sour cream, green salsa, green onions, both cheeses and olives. Bake at 350 for 15-20 minutes until hot and cheese is melted. Top with avocado chunks and serve with torilla chips. Yum!

SUPERBOWL SNACKS ~ Ranch Cheeseball

This cheeseball will be a pleaser for any crowd on Superbowl Sunday! It is basic enough (with no "strange" tasting ingredients) and yet has a delicious, creamy, cheesy taste, that even the pickiest person loves! I know my family loves it... and everyone else that has tried it. I bet every one of you has at least tasted a ranch cheeseball. They are super easy to make but a classic favorite. Make it the day ahead if you have time so that the cheese will really soak up the flavors. Also, if you don't have an almond-hating-husband, you can roll it in sliced almonds instead of sharp cheddar! Have fun watching the Big Game!!

Ranch Cheeseball

submitted by Brittany ~ www.thesisterscafe.com

printable recipe

1 1/2 (8oz) packages Cream Cheese (I use Neufchatel - 1/3 less fat!)
1 cup finely shredded extra sharp cheddar cheese, lightly packed - plus more for rolling ball
2 Tb green onion, white and green parts minced
1/2 envelope of dry Ranch Dressing mix

Stir everything together until well combined. (Kitchen Aid with paddle attachment works great.) Using a rubber spatula, scrape cheese mixture into a rough ball (it's too sticky to make pretty yet). Grate more extra sharp cheddar cheese and arrange in layer on counter. Dump cheese ball onto shredded cheese and roll around until well coated. At this point you can form it into a nice, round ball. Wrap in plastic wrap and place in frig until ready to eat. Serve with crackers and fruit.

Since you need quite a few yummy options to nibble on during the game and parties, here are a few more of my picks...

Saucy Meatballs

Texas Caviar

Sundried Tomato Hummus

And of course an assortment of cookies which I have not chosen yet! There are so many deliciously tempting ones on our blog, it's hard to decide!

Have a great time Sunday with your family and friends! Love, Brittany