Gluten Free Cheese Broccoli Soup

by Jamie Persson

Jamie brought this delicious soup to the Souper Saturday we recently had.

1 cube butter
2 T chicken bouillon (I like "Better Than Bouillon")
5 T cornstarch
1 can chicken broth (I usually just us do a cup of water with more Better then Bouillon)
4 cups milk
1 cup cream
1 t garlic powder
1 t onion powder
16 oz Velveeta cheese
4 cups broccoli, steamed and broken up into small pieces
Salt and pepper to taste

Met butter in large saucepan.  Add broth, milk, cream, and Velveeta, and chicken bouillon.  Stir constantly until Velveeta is melted (be careful not to scorch!)  Stir cornstarch into a small amount of milk or cream until dissolved.  Stir into soup and continue heating until soup thickens.  Add garlic powder, onion powder, salt, pepper, and broccoli.

Tomato Basil Soup

by Michelle Wagstaff

Michelle brought this soup at our Souper Saturday.  It's a delicious soup perfect for the fall!

64 oz tomato juice
2-15 oz cans Italian style diced tomatoes
25-30 fresh basil leaves
2 cubes butter
2 cups heavy cream

Blend canned tomatoes in blender with basil leaves until well blended, combine with tomato juice in stock pan and bring to a boil then simmer, covered for 15 minutes.  Add the butter and let it melt then slowly stir in the cream.  Heat back up, but don't let it boil.  I usually use my bottled tomatoes instead of tomato juice which are slightly chunky so you may want to reduce the tomato juice and add another can of diced tomatoes.  Enjoy!

Black Bean Chocolate Cake

This is a super moist, flavorful cake with no sugar or flour!

1 can black beans, rinsed and drained
5 eggs
1 T vanilla extract
1/2 t salt
6 T butter or olive oil (I used coconut oil)
3/4 c agave
6 T cocoa powder
1 t baking powder
1/2 t baking soda
1 T water

Preheat oven to 350 degrees. Grease a 9" cake pan and dust it with cocoa (I don't usually dust with cocoa). Place all ingredients into a blender or food processor. Mix on high until beans are completely liquified. Pour into prepared pan. Bake for 40 minutes. Cake is done when knife inserted in the middle  comes out clean. Don't over bake.

Serve with fresh fruit such as fresh peaches, strawberries, or any other berries. You can put powdered sugar over it as well.

Monster Munch

 by Rana Solomon via ourbestbites.com

1 package Almond Bark (1 lb) 12 C popped popcorn (about 1/2 C kernels) 1 C candy corn 1 C dry roasted, salted peanuts
1/2 C Reeses Pieces
Pop popcorn and place in a large bowl. Much larger than you think you need. The largest you have. It will make mixing easier! Pour peanuts, candy corn, and reeces pieces on top.

Take a large knife and break up almond bark. Melt according to package directions. I just chop it up a little and microwave it in intervals until smooth and melted.
Pour over popcorn mixture.

Stir until everything is well coated and then spread out onto waxed paper, parchment, or foil. Let sit until completely dry and then break up into clumps. 

Cinnamon Bun Popcorn

by Rana Solomon via ourbestbites.com
One of the demos Rana shared at this month's Relief Society meeting!

12 C popped popcorn (about 1/2 C kernels)*
1 C roughly chopped pecans
1 C brown sugar
3/4 t cinnamon
1/4 C Karo syrup (or honey makes a good substitution)
1 stick real butter (1/2 C)
1/2 tsp. baking soda
1 tsp. vanilla
3 squares almond bark

*You can use air popped or microwave popcorn. If using microwave, anything works, but I prefer a “natural” flavor that’s low in butter and salt.

Preheat oven to 250 degrees

Place popcorn and chopped pecans in a very large bowl and set aside.

Combine brown sugar and cinnamon in a big, microwave-safe bowl. Like a 2-quart bowl or Pyrex measuring bowl. Use a bowl larger than you think you need.

Chop butter into chunks and place on top of sugar mixture. Pour corn syrup (or honey) over the top of everything.Microwave on high for 30 seconds (just to soften the butter a bit) and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.

Remove from the microwave and add in vanilla and baking soda.  When combined, pour over popcorn and stir until it’s coated.  Spread popcorn mixture onto a foil-lined jelly roll pan.  Place in oven and bake for 30 minutes, stirring every 10 minutes.**(See baking note at end of post)

After 30 minutes, take a piece out and let it cool. “Sample.” If it’s not crunchy enough, bake for another 5 minutes.  When it’s done, give it a final stir and let it cool off for a bit while you melt your almond bark (just nuke it in the microwave according to the package directions) If you want, you can spread out your caramel corn on a clean piece of parchment, waxed paper, or foil. I always do this because sometimes it sticks to the hot foil if I leave it on the original pan. Use a fork and drizzle the melted almond bark over the popcorn mixture.

When it’s hardened (pop it in the fridge to speed that process along) break into chunks and enjoy!

**I’ve experimented a lot with baking, and found that baking at 300 degrees for about 13-15 minutes works just great as well.  Much faster!

The North Pole's Perfect Peppermint Popcorn

                                                      (picture courtesy of kitchenfunwithmy3sons.blogspot.com)

by Rana Solomon
One of the gourmet popcorn goodies Rana introduced to us at this month's Relief Society meeting!

2 bags microwave popcorn
Two 8 Oz bars of Baker's white chocolate
1/2 cup of ground peppermint candies (can crush by hand r use a food processor)

Pop the popcorn and place in the large bowl.  Chop the white chocolate into small pieces.  Place the white chocolate in the small bowl and slowly melt it in the microwave according to package instructions.*  Stir the melted chocolate until smooth.

Pour the melted chocolate over the popcorn and stir with a spatula until the popcorn is thoroughly coated.  Sprinkle the ground peppermint candies over the top of the popcorn and stir again until the popcorn is thoroughly coated with the peppermint.

Spread the finished popcorn out onto a cookie sheet; place in the fridge for 10-15 minutes to set the chocolate.  Remove from the fridge, break into pieces and enjoy!

*Rana recommends adding oil to the chocolate when you melt it for a smoother consistency.

Buttermilk Syrup

by Ranae Spencer

1 1/2 cups Sugar

 

3/4 cup Buttermilk

 

1/2 cup Butter

 

2 tbs. Karo Syrup (light)

 

1 tsp. Soda

 

2 Tbs. Vanilla

 

Mix all ingredients, except vanilla, in a deep pan ( this syrup expands up).   Bring to a boil; boil 7 minutes. 

Stir occasionally. Remove from heat, add vanilla.  Store in refrigerator.  Heat before serving. 

Excellent over ice cream, pancakes or waffles with strawberries on top or French toast.