Broccoli and Cheddar cheese soup

Broccoli and Cheddar cheese soup

Prep Time:
10 minutes
Total Time: 30 min
Makes: 6

Material:

1 onion, chopped
2 Tbsp.KRAFT Italy CALORIE-WISE Dressing
1 can (10 fl oz/284ml) 25%-less sodium chicken broth
2 cans broth
4 cups chopped broccoli
1 cup skim milk
1 / 2 cup instant white rice, uncooked
1 cup sliced CRACKER BARREL Medium Cheddar Cheese Light - Made with
2% Milk

Cook onions in dressing in large saucepan until tender.
Add broth, water and broccoli.
Bring to a boil, cook 8-10 min. or until broccoli is tender.
Enter milk and rice. Reduce heat to medium;
cook 5 minutes.

POUR into blender container or food processor in batches; cover.
Blend until smooth.
Return to pan and cook on low heat until hot
through.
Top each serving with cheese.

Tip: Replace Prepare as directed, substituting 4 cup chopped
for broccoli cauliflower

A Good Chicken And Dumpling Recipe

A Good Chicken And Dumpling Recipe

This is a crock-pot recipe.

- 1 package of chicken breats
- 2 cans of cream of chickend soup
- 2 can biscuits

- Put everything in the crock-pot and you can add some
vegetables.

- Put on low for 6 to 8 hrs .

- and when it's about done yo put the biscuits on top on the chicken
- and let it cook and about 20 minute.


- Enjoy..

Poppy Seed Cake Recipe

Poppy Seed Cake Recipe

This recipe many times works and have never had it fail. it is
super easy
This is a must, you must use Duncan Hines BUTTER Cake mix.
Preheat oven to 350 degrees
Using a bundt pan, spray with Pam and then dust entire pan with sugar,
i do this for ever cake instead of flour.

Duncan Hines butter cake mix
3/4 cup vegetable oil
1 cup sour cream
Mix the three together with mixer.
Then add 4 eggs one at the time mixing real good after each addition.
Mix a good 2 minutes after last egg
then add 1/4 cup poppy seed and mix in
pour batter into bundt pan and cook for 50 minutes or until tested done
this is such a good cake and my grandkids love it to

See another recipe in here

Coconut Cream Pie Recipe Special

Coconut Cream Pie Recipe

Filling:

1 cup milk

1 cup light (coffee) cream -(dairy free

3 tbsp all-purpose flour -(gluten free all purpose flour can be used

1 tbsp cornstarch

2 egg yolks (reserve the whites for the meringue)

1 tsp vanilla

1 cup flaked coconut, divided

1 baked pie shell, 9 inch -(Gluten free piecrust cn be used.

Meringue:

2 egg whites

6 tsp sugar

1/2 tsp vanilla

. Scald milk and cream (heat until bubbles form at edges in the top

of a double boiler, over simmering water.

2. In a small bowl, combine flour, cornstarch, sugar and salt; mix

thoroughly.

3. Add to milk and cook 15 minutes, stirring constantly.

4. Mixture should be thick and smooth.

5. Lightly whisk egg yolks in a small bowl.

6. Continue whisking while pouring 1/4 cup hot milk mixture over

yolks; return yolk mixture to double boiler and cook one minute

longer.

7. Cool and add vanilla and 1/2 cup coconut.

8. Pour filling into pre-baked pie shell.

9. Top with meringue and and sprinkle remaining 1/2 cup coconut

over top.

10. Bake in preheated 325-degree oven 15 or until firm and

delicately browned.

11. Cool and store in refrigerator.

Meringue Directions:

1. In a large mixing bowl, beat whites until stiff but not dry.

2. Add sugar gradually, 1 tablespoon at a time, beating constantly.

3. Add vanilla.

4. Pile lightly onto hot filling in baked pie shell and spread to

edges so pie is completely sealed.

5. Bake as directed above.

Coconut Cream Pie with Pineapple

Coconut Cream Pie with Pineapple

Crust: 1 cup all-purpose flour, divided -(gluten free all purpose

flour can be used.

3 tablespoons ice water

2 tablespoons sugar

1/8 teaspoon salt

1/4 cup vegetable shortening

Cooking spray

Filling:

1 (8 1/4-ounce) can crushed pineapple in heavy syrup

3/4 cup sugar

1/4 cup cornstarch

1/4 teaspoon salt

1 1/2 cups 1% low-fat milk (milk sub can be used to make daury free

2 large eggs, lightly beaten -(substitutes can be used.

2 tablespoons cream of coconut (such as Coco Lopez)

1/4 teaspoon coconut extract

1/4 teaspoon vanilla extract

1 1/2 cups frozen fat-free whipped topping, thawed -(dairy free can

be used

1/4 cup flaked sweetened coconut, toasted

Preheat oven to 425°.

To prepare crust, lightly spoon flour into dry measuring cups, and

level with a knife. Combine 1/4 cup flour and water; stir with a

whisk until well-blended.

Combine 3/4 cup flour, 2 tablespoons sugar, and 1/8 teaspoon salt

in a bowl; cut in shortening with a pastry blender or 2 knives until

the mixture resembles coarse meal. Add slurry; mix with a fork until

flour mixture is moist.

Press mixture gently into a 4-inch circle on heavy-duty plastic

wrap, and cover with additional plastic wrap. Roll dough, still

covered, into a 12-inch circle. Freeze for 10 minutes.

Remove 1 sheet of plastic wrap, and fit the dough into a 9-inch pie

plate coated with cooking spray. Remove the top sheet of plastic

wrap. Fold edges under, and flute. Line the dough with a piece of

foil, and arrange pie weights or dried beans on foil. Bake at 425°

for 20 minutes or until the edge is lightly browned. Remove pie

weights and foil; cool crust on a wire rack.

To prepare filling, drain pineapple in a colander, and spoon into

the prepared crust. Combine 3/4 cup sugar, cornstarch, and 1/4

teaspoon salt in a saucepan, and stir in milk. Bring to a boil; cook

for 1 minute, stirring with a whisk. Gradually add about 1/3 cup hot

custard to beaten eggs; stir constantly with a whisk. Return egg

mixture to pan. Cook for 2 minutes or until thick, stirring

constantly. Remove mixture from heat; stir in cream of coconut and

extracts. Spoon mixture into the prepared crust. Cover surface of

filling with plastic wrap; chill until set (about 2 hours).

Remove plastic wrap, and spread whipped topping evenly over

filling. Sprinkle with coconut.

Coconut Banana Cream Pie

COCONUT-BANANA CREAM PIE

1 (3 1/2 oz.) can flaked coconut (1 1/3 c.)

2/3 c. old fashioned or quick cooking oats, uncooked(can use quinoa

or pohla)

3 tbsp. butter-(can be dairy free)

3 c. milk(can be dairy free)

1/3 c. cornstarch

3 lg. egg yolks

1/2 c. sugar

2 tbsp. butter(can be dairy free)

1/4 tsp. salt

1 1/2 tsp. vanilla extract

3 lg. bananas

6 lg. egg whites

1/4 tsp. cream of tartar

1/4 tsp. salt

3/4 c. sugar

Preheat oven to 300 degrees. In 9" pie plate, with hand, mix

coconut, oats, and 3 tablespoons softened butter. Pat mixture into

bottom and up side of pie plate. Bake crust 15 minutes or until

golden. Cool on wire rack.

In 2 quart saucepan, mix milk, cornstarch, egg yolks, 1/2 cup

sugar, 2 tablespoons butter and 1/4 teaspoon salt until well mixed.

Cook over medium low heat, stirring constantly, until mixture boils

and thickens; boil 1 minute. Remove saucepan from heat; stir in

vanilla.

Slice 2 bananas 1/4" thick. Line cooled pie shell with sliced

bananas; pour custard filling over bananas. Top with meringue.

CREAM PIES - BANANA OR COCONUT

CREAM PIES - BANANA OR COCONUT

Mix together and set aside:

1/3 c. flour(can use a gluten free flour)

2/3 c. sugar

1/4 tsp. salt

Bring 2 cups milk to a boil then add flour mixture beating well.

Add flour slowly and stir constantly to prevent lumps. Cook over hot

water. Stir until thick (5 minutes). Add 2 tablespoons butter(dairy

free can be usd), 3 slightly beaten egg yolks(can be egg sub), still

stirring. Cook 2 minutes and add 1/2 teaspoon vanilla. Pour into a

baked pie shell, 9 inch size. Slice banana into pie shell or sprinkle

coconut. Take your pick.

FOR MERINGUE:

Beat 3 egg whites with 1/4 teaspoon cream of tartar, until stiff

peaks form.

Slowly add:

6 tbsp. sugar

1/2 tsp. vanilla

Spread on top of pie and seal at edges. Bake at 400 degree oven for

10-12 minutes until nice and brown.

Coconut Cream Pie Recipe

Coconut cream pie recipe

a great recipe for Coconut Cream pie

Old Fashioned Coconut Cream Pie

3 cups half-and-half -(can use a dairy free milk sub

2 eggs (can use egg substitutes

3/4 cup white sugar

1/2 cup all-purpose flour (can use a gluten free all purpose flour

1/4 teaspoon salt

1 cup flaked coconut, toasted

1 teaspoon vanilla extract

1 (9 inch) pie shell, baked (can use a Gluten free pie crust

1 cup frozen whipped topping, thawed-can be dairy free

In a medium saucepan, combine half-and-half, eggs, sugar, flour and

salt. Bring to a boil over low heat, stirring constantly. Remove from

heat, and stir in 3/4 cup of the coconut and the vanilla extract.

Pour into pie shell and chill 2 to 4 hours, or until firm. 2. Top

with whipped topping, and with remaining 1/4 cup of coconut. 3. Note:

To toast coconut, spread it in an ungreased pan and bake in a 350

degree F (175 degrees C) oven for 5 to 7 minutes, or until golden

brown, stirring occasionally.