Blueberry Bake

This recipe came to me through Cheryl. 

It is SO quick to make, and tastes SO fruity!

INGREDIENTS:

10 servings....

Ingredients for the batter:

• 1 and 1/3 cup flour
• 1 cup sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 and 1/3 cup skim milk

~~~~~~~~~~~~~~~~~~~~~~~~~

•     2 tablespoons butter, melted in dish      
•     4 cups blueberries, fresh OR frozen

        

Directions:

Prep Time: 15 minutes

Total Time: 1 hr

1.  Preheat oven to 350 degrees.
2.  Combine flour, sugar, baking powder and salt.
3.  Stir in milk and mix well into a smooth batter.
4.  Melt butter in 9x13-inch baking dish in the oven for a minute or so.
5.  Pour batter into melted butter.
6.  Evenly sprinkle blueberries on top of batter. Do not stir in.
7.  Bake at 350 degrees for 45-50 minutes, OR until done.

Hash Browns/Broccoli Cheese'y Chicken Soup

After not having built a fire to warm the house in over a week, today's fire warmed things up to 'cozy' in no time!  And,...

Because I had some beautiful clumps of broccoli here, 

I made a second soup with it today (this, for the freezer)...

There's a package of hash brown potatoes in here?   

THAT'S different!  

INGREDIENTS:

• 6 cups water
• 2 lb. package frozen shredded hash brown potatoes
• 1  large head of broccoli, OR a 16 oz. package frozen California blend vegetables (broccoli, cauliflower, carrots)
• 4 teaspoons chicken soup starter (or bouillon granules)
• 1 cup cooked/cubed chicken pieces (optional)
• 1 pound process cheese (Velveeta), cubed
• 2 cans (10.75 oz.) condensed cream of mushroom soup, undiluted.
• 1 cup milk

DIRECTIONS:

1. In a large kettle, bring water to a boil.  Add frozen hash browns, trimmed/cut broccoli pieces (OR vegetable blend) and soup starter (or bouillon).   Continue heating until this reaches a full boil.
2. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender.  
3. Stir in the cooked/cubed chicken (optional).
4. Stir in cheese, soup and milk; cook and stir until cheese is melted.
5. Serve immediately, or cool and freeze for up to 3 months in an airtight container.

Number of servings:  6

Cheese'y Macaroni Broccoli Chicken Soup (Stew?)

If you like broccoli, here's something you may like...  

if broccoli isn't your 'thing', use a different vegetable.  

I  already have a Broccoli Soup listed among my soup recipes.  This one is quite different-- different (and simple) in how it's made, different in what's added.  Different, period!  It's way 'more thickerer' than a usual soup... more like a 'stew/casserole' for the second time around.

As you can see, it's not a 'thin/runny' kind of soup.  

And,... this sure was a quickie to put together!

 As I stated above, I can see this tasting good with whatever kinds of vegetables you like... carrots, green beans, or corn?

Ingredients:


32 oz. (1 quart) chicken broth
6 oz. elbow macaroni (or small macaroni shells), uncooked
16 oz. broccoli pieces (or California blend of broccoli,  cauliflower and carrots)
1 and 1/2 cups milk
2 tablespoons flour
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup cooked and cubed chicken (optional)
1/2 teaspoon Worcestershire sauce
1 and 1/2 cups shredded cheddar cheese


Directions:


Bring broth to boil over high heat.  Add macaroni and broccoli (or vegetable blend) and return to a boil.  Reduce heat and simmer uncovered for 8-10 minutes, or until veggies and shells are tender. 


Whisk together the flour and milk in a separate container, making sure mixture is well-combined and smooth.  Stir this into hot pasta/vegetable mixture.  Add salt, pepper, and Worcestershire sauce.
Cook and stir until thickened and bubbly.  Add the cooked chicken pieces.  Gradually stir in cheese until melted.  It's good with crusty bread.