Panera Bread Broccoli Cheese Soup Recipe

Panera Bread Broccoli Cheese Soup Recipe - From here

1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar

Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.

Pioneer Woman Cinnamon Rolls

Pioneer Woman Cinnamon Rolls

I made the full batch of these this weekend. So easy! And SO GOOD. Bad for you, but delicious. I froze 3 uncooked pie pans to see how they turn out. I would also cut them a little thicker than 1 in. I also baked them at 375 not 400 and left the coffee out of the frosting.

*Update* I just tried baking the rolls that I had frozen, and they flopped. :( I think next time I'll bake them and then freeze.

Link - http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/

Ingredients

* 1 quart Whole Milk
* 1 cup Vegetable Oil
* 1 cup Sugar
* 2 packages Active Dry Yeast
* 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
* 1 teaspoon (heaping) Baking Powder
* 1 teaspoon (scant) Baking Soda
* 1 Tablespoon (heaping) Salt
* Plenty Of Melted Butter
* 2 cups Sugar
* Generous Sprinkling Of Cinnamon
* _____
* MAPLE FROSTING:
* 1 bag Powdered Sugar
* 2 teaspoons Maple Flavoring
* ½ cups Milk
* ¼ cups Melted Butter
* ¼ cups Brewed Coffee
* ⅛ teaspoons Salt

Preparation Instructions

Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.

For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.

Luscious Four-Layer Pumpkin Cake

1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup Milk
1/3 cup Oil
4 Eggs
1-1/2 tsp. Pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup Powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup Caramel ice cream topping
1/4 cup chopped PLANTERS Pecans




HEAT oven to 350°F.

BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.

BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.

BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.



Kraft Tips:

Size-Wise
Celebrate and enjoy a serving of this indulgent cake on a special occasion.
How to Slice and Stack Cake Layers
Place 1 of the cooled cake layers on serving plate. Make 2-inch horizontal cut around side of cake, using long serrated knife. Cut all the way through cake layer to make 2 layers. Remove top layer by sliding it onto 9-inch round cardboard circle. Frost cake layer on plate with 1/3 of the COOL WHIP mixture. Slide top half of split cake layer from cardboard circle onto frosted layer on plate. Place the remaining unsplit cake layer on a cutting board. Cut into 2 layers as done for the first layer. Repeat process of transferring cake layers to stacked cake layers on plate using the cardboard circle.
Substitute
Omit caramel sauce. Microwave 10 KRAFT Caramels and 1 Tbsp. milk in microwaveable bowl on HIGH 2 min. or until caramels begin to melt. Stir until caramels are completely melted. Drizzle over cake just before serving; top with nuts.


Link to Recipe.

Homemade Breading

For fish, chicken, etc.

4c. packaged Cornflake Crumbs
4tsp. instant chicken bouillon
4tsp. paprika
2tsp. poultry seasoning
1 tbsp italian herb seasoning
1/2 tsp pepper
1 tsp garlic powder
1 tsp onion powder

Place in an airtight container. Plan on 1/2 to 1 tbsp of breading for each chicken part or fish fillet.

Spinach and Artichoke Dip Crockpot Chicken

1 1/2 lb (4) Boneless Skinless Chicken Breast
1 can fat free cream of chicken soup, 10oz can
2/3 c. frozen, chopped spinach, thawed
2/3 c. artichoke hearts, rinsed and chopped
1/2 c. onions, sliced
1/8 c. grated parmesan cheese
1/2 c. sour cream
1 1/4 c. water
1 tbsp. garlic, minced
1/2 tsp. salt
1/2 tsp. black pepper
1/4 c. shredded mozzarella cheese

Lightly grease crockpot with cooking spray. Place chicken into crockpot. In a separate bowl, mix soup, spinach, artichoke, onions, parmesan cheese, sour cream, water, garlic, salt, and pepper. Pour mixture over chicken breasts. Cook on high 4 to 6 hours or low 7 to 8 hours. Stir in the mozzarella cheese right before you are ready to eat. Serve over pasta or rice.

Black Bean Salsa

2 15oz cans black beans, rinsed and drained
1 17oz package frozen whole kernel corn, thawed
2 large tomatoes, seeded and diced
1 large avacado
1 small onion, peeled and diced (i used green onions)
1/8 to 1/4 c. chopped fresh cilantro leaves
2 tbsp lime juice
1 tbsp red wine vinegar (didn't use)
salt and pepper

I also added some taco seasoning and red pepper flakes for a kick.

Mix all ingredients throughly in a large bowl. Cover and chill overnight. Taste and add salt, pepper, or lime juice as needed. Serve with tortilla chips or with grilled chicken breast as a meal.

From the Food Network

Peach Crunch Cake

Peach Crunch Cake

24.5 oz jar of sliced peaches in light syrup
1 package yellow cake mix
1 stick butter (1/2 cup), cut into 16 pieces
1 cup brown sugar
1/2 cup chopped walnuts

Preheat oven to 350 degrees F.
Layer ingredients in a 13 X 9 dish, in order starting with the peaches.
Bake for about 40 minutes.
Serve warm or cold… with or without ice cream.