Cheese Broccoli Soup

We got this recipe from April, Heather's sister. I believe it comes from her husband's family, the Claysons. We made it a while back and it was soooooo good! It makes a TON of soup, and will feed a crowd! I believe they make it every Christmas.

Stir together in a large kettle and boil for 10 minutes:

6 cups water
1/4 cup (4 tbsp. or 12 cubes) Chicken bouillon granules
1 cup chopped celery
1 large chopped onion (may only use half - enough to make about 1 cup chopped or less.)
16 ounce bag frozen chopped broccoli (or 3 fresh stalks)
1/2 cup butter


Mix separately:

6 cups water
1 1/2 cups flour

Whisk together and pour into boiling soup, stirring constantly (and reduce heat to medium high) while soup thickens

When Thickened, add:

1 large jar Cheez Whiz (will melt slowly as you stir)
Dash of pepper

Keep stirring until cheese melts, then remove from heat. Makes a very large pot of soup! Serve hot with cornbread (or serve in bread bowls).

Source: http://eatintreats.blogspot.com

Stuffed Rolls

My parents have made these tasty rolls for many, many large family get togethers and special occasions. I always remember eating them on New Year's Eve, and other times when my parents would host youth get-togethers when my Dad was Bishop of our LDS ward. This recipe makes a LOT of rolls, so it's easy to serve to large groups. You can easily halve or quarter the recipe to feed smaller crowds, or even double the recipe for REALLY big groups!

4 pounds medium cheddar cheese, finely shredded
2 pounds ground ham (or bologna)
4 onions, finely chopped
2 cups tomato sauce
1/2 cup finely chopped green bell pepper
2 cups mayonnaise
tabasco to taste
60-75 unsliced french rolls

Combine all ingredients except rolls in a very large bowl. Slice off the ends of french rolls and use the end of a wooden spoon or your finger to poke a hole in the soft insides of rolls. Stuff each poked roll lightly with filling. Wrap each roll in a sheet of wax paper and bake for 30 minutes at 350.

Makes 60-75 rolls.

Famous Haws Family Oatmeal Cake

So, my parents have been making this cake for ages. When I was growing up, it was easily the most requested birthday cake in the house, served with vanilla ice cream. It has a warm moist cake topped with crispy, chewy, toasted coconut and nut topping. It has LOVE written all over it. Enjoy!

Cake:

1-1/2 cups boiling water
1 cup rolled oats
1/2 teaspoon salt
1/2 cup butter, softened
1 cup brown sugar
2 eggs
1 cup sugar
1-1/2 cups sifted flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 to 1 tsp. nutmeg

In a medium bowl, combine oats and salt. Add boiling water and set aside. In a large mixing bowl, cream butter, brown sugar, eggs and sugar. Combine flour, baking soda, cinnamon and nutmeg and add to creamed mixture, beating well. Fold in oat mixture. Spread in greased 9x13 pan and bake at 350 for 30-35 mins. or until cake passes toothpick test.

while cake is cooling, make topping:

Topping for Oatmeal Cake: (My dad loves the topping the most, so he likes to use 1-1/2 times this topping recipe, but that is totally up to you).

1/4 cup brown sugar
1/2 cup sugar
1 cup flaked coconut
6 tbsp. butter
1/4 cup evaporated milk
1 cup chopped nuts

In a saucepan, combine ingredients over medium heat until combined and bubbly. Stir in 1 tsp vanilla, and spread on cake. Place under broiler in oven until toasted and golden brown.

Chewy Chex Mix ("Almond Holiday Mix")

Heather has been searching for this yummy recipe for ages! We found it in a cookbook that her little sister Amber put together for the Grangeville Idaho chapter of the Family, Career and Community Leaders of America (FCCLA) called "A Little Yummy for Your Tummy." This recipe was submitted for the cookbook by Kim Oxnam.

1 box Rice Chex Cereal
1 box Golden Grahams Cereal
1 1/2 cups butter (3 sticks)
2 cups sugar
2 cups coconut
2 1/2 cups sliced almonds
2 cups corn syrup

In a large bowl, mix together cereals, coconut and almonds and set aside. In a saucepan, combine butter, sugar and corn syrup. Bring to a boil and cook for 2 minutes. Pour over cereal mixture. Stir until completely coated and combined. Pour onto cookie sheets in a thin layer to cool.

Source: "A Little Yummy For Your Tummy." published by the Grangeville, Idaho Chapter of the FCCLA.

TIP: Use your pizza cutter!

We have discovered that with two small girls around the house, we are constantly cutting food into "bite size chunks" for little hands to handle. We used the standard knife and fork a lot, but it was kind of time consuming, especially with sticky foods. Well, we discovered a trick that somebody mentioned in Quick Cooking Magazine: Try the pizza cutter!! So we did, and were amazed. French toast? Swipe, swipe, swipe! Done! Pancakes? Waffles? Eggs? Grilled Cheese Sandwich? Quesadilla? You get the picture. So, this has become the most versatile cutting tool for food in our house, and we have essentially "reinvented" the pizza "wheel". We hope you enjoy discovering new uses for this age-old favorite kitchen utensil that may be collecting dust in your kitchen drawer, too!

Caramel Cream Cheese Dip

This is a delicious new dip for your apples. It's rich, gooey and just plain good!

16 individually wrapped caramels, unwrapped
1/4 cup water
1 (8 ounce) package Cream Cheese
1/2 cup brown sugar

In a medium saucepan over medium-low heat, or in microwave, melt caramels with water, stirring frequently. Remove from heat. In a medium bowl, cream together cream cheese and sugar. Fold in caramel mixture.

Serve immediately

Source: www.allrecipes.com

Black Bean Salsa

This is a delicious salsa that our friend Britton makes. She finally shared her recipe with us and we couldn't be happier. Be aware that this make a huge amount of salsa so it's perfect for any party!

Ingredients:

1 large can diced tomatoes
2 small or 1 large can Rotel tomatoes (original or mild)
2 cans black beans (rinsed and drained)
1 (16 oz bottle of zesty Italian dressing (I like to use fat free)
3-4 medium/large tomatoes - diced
2 yellow onions - diced
1 bunch green onions - diced
1 bunch cilantro - chopped
3-4 jalapenos - seeded and diced
1 package frozen shoe peg or super sweet white corn
1 yellow or orange bell pepper, diced
Fresh garlic to taste (about 2 Tbsp.)

Mix all the ingredients together and enjoy!

Tips:

*2 small cans of diced tomatoes are a good substitute for the 1 large.

* I like more black beans so you can add another can if you like

*Use 1 large yellow onion in place of the 2 regular

*I would use only 2 jalapenos (I'm not into the really hot salsa)

*Salsa will store at room temperature for 2 days or in the refrigerator for 2 weeks

source: Britton Blauer