Beer Cheese Soup Recipe

1 cup diced onions
1 cup diced celery
1 cup diced carrots
1 cup diced mushrooms
3/4 cup butter
1/2 cup flour
1 tsp dry mustard
5 cups chicken or vegetable stock
12 fl oz beer
6 oz  cheddar cheese, grated
2 tablespoons grated Parmesan cheese
pepper to taste

Saute and diced your vegetables in butter.  Then mix your flour and mustard in with your vegetables.  Next, add your chicken or vegetable stock to the mixture and cook for five minutes.  Finally, add beer and cheeses to the soup and let simmer for 10-15 minutes.  To enhance the experience, serve in a bread bowl!

Enjoy!

8 Medium Potatoes
1 Can of Cheddar Cheese Soup
1 Can of Cream of Chicken Soup
1 Can of Pet Milk
2 Cups of Shredded Cheddar Cheese
Turkey Bacon
Salt/Pepper to taste

Peel and cut potatoes into bite sizes, boil until fork tender.  Drain water off of potatoes and save some of the broth.   In a saucepan, heat together your soups and pet milk, then pour over your potatoes.  Use some of the potatoe broth if you want the soup mixture thinner, otherwise this is optional.

Fry several pieces of the turkey bacon and cut into small pieces, add this with the 2 cups of shredded cheese to the mixture.

Enjoy…….it’s delicious!

Submitted by Sara Stiffler

1 head of Broccoli chopped into small florets
1 diced medium onion
3 minced garlic cloves
2 to 4 Tbs butter
salt and black pepper
4 cups chicken or vegetable broth
1 1/2 cups low-fat milk
1/2 cup flour
3 cups shredded Sharp Cheddar Cheese

In a large pot, melt your butter on medium heat and add your diced onion.  Add a couple pinches of salt and saute until the onions are tender and beginning to brown – about 8 to 10 minutes.

Stir in your garlic and add plenty of black pepper.  Let this cook for about a minute and stir in the broccoli.  Let this cook for another minute.

Add your broth and allow  to come to a slow boil. Simmer for about 5 to 10 minutes or until the broccoli starts to tender.

Mix in your flour into the milk, making sure no clumps remain. Slowly stir this into the soup. Reduce heat continuously stir until the soup thickens – around 3 to 5 minutes.

Reduce your heat again to low and stir in the cheese by the handful until all your cheese has melted. Add salt and pepper as necessary and you’re done.

Grilled Cheese with Spinach and Tomato Sauce

Ingredients
4 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 cup canned crushed tomatoes in thick puree
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 pound spinach, stems removed, leaves washed well and shredded
8 thick slices round country bread
1/2 pound mozzarella cheese, sliced
1/4 pound mild goat cheese, crumbled

In a large saucepan, heat 2 tablespoons of the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic, tomatoes, salt, and pepper. Simmer for 5 minutes. Add the spinach and simmer until the spinach wilts and the sauce thickens, about 5 minutes longer. Cover to keep warm.
Top 4 slices of the bread with mozzarella. Spoon some of the spinach mixture over each, spreading the spinach to the edges of the bread. Sprinkle the goat cheese over the spinach and top with the remaining bread slices.

In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Cook two of the sandwiches, turning once, until the cheese melts and the bread is golden, about 4 minutes in all. Repeat with the remaining 1 tablespoon of oil and the other two sandwiches, keeping the first batch of sandwiches warm on a baking sheet in a 200 degrees F oven.

Enjoy!

Three Cheese Black Bean Chili

This is a great three cheese chili recipe.  If you make this, let us know how you like it!

2 large onions, diced
2 tbsp olive oil
1/4 cup tomato paste
1 tbsp chili powder
1 tbsp cocoa powder
1 tsp cumin seed
3 medium carrots, chopped
2 ribs celery, sliced
3 small jalapeño peppers, seeded and minced
1 (28 oz.) can crushed tomatoes
2 cups cooked or canned black beans, rinsed
6-12 oz. tomato juice
1 cup (4 oz.) shredded Mozzarella cheese
1 cup (4 oz.) shredded reduced fat Monterey Jack cheese
1 cup (4 oz.) shredded sharp Cheddar cheese

Preparation:

Sauté onions in oil over medium high heat in large saucepan until translucent, about three minutes. Add tomato paste, chili powder, cocoa powder and cumin, and cook until mixture caramelizes to a dark brown, about ten minutes. Stir in carrots, celery and jalapeños and stir to coat. Add crushed tomatoes and beans. Stir in tomato juice to your preferred consistency. Simmer for at least an hour, but only up to two hours.

Preheat broiler and place the chili in an oven-safe dish. Stir Mozzarella and Monterey Jack cheeses into chili and top with shredded Cheddar. Broil until cheese is bubbly, about four minutes.

For when the weather outside turns cold or any other time of the year, Broccoli Cheese Soup is always a favorite.

3 chicken bouillon cubes
3 cups water
2 cans cream of chicken soup
1 (10-12 oz) box chopped of broccoli
1 1/2 cups raw potatoes, diced
1 small onion, chopped
1 pound Velveeta cheese

Boil water and dissolve bouillon cubes.  Add vegetables and cook over low heat until potatoes are soft.  Add cheese and cream of chicken soup then cook until melted.