For Michelle...or anyone else who needs a way to sneak in veggies

Creamy Cauliflower & Cheese Soup...it is REALLY yummy!


Heat in a pot, on medium low, until butter melts:
1/4 cup broth
1 Tbspoon butter

Then add and simmer covered for 10 minutes, stirring occasionally:

1 roughly chopped onion
2 sliced cloves of garlic
1/8 tsp ground nutmeg

Next add the following, bring to a boil and simmer for 20 minutes or until tender:
4 1/2 cups chicken broth
1 medium head of cauliflower, coarsely chopped

Turn off heat and allow to cool a bit. Then puree the mixture until smooth. Return to the pot and stir in:

1/4-1/2 cup cream, half-and-half, or milk
2 cups of cheddar cheese
salt and pepper to taste

Simmer until cheese is melted. Don't let it boil! Enjoy!

Brrr... it's cold outside!

So, for lunch we are having Kale and Bean Soup.


* 2 tablespoons olive oil
* 2 garlic cloves, chopped
* 1 pound escarole, chopped
* Salt
* 4 cups low-salt chicken broth
* 1 (15-ounce) can cannellini beans, drained and rinsed
* 1 (1-ounce) piece Parmesan
* Freshly ground black pepper
* 6 teaspoons extra-virgin olive oil

Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.

Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each (Courtesy of the Food Network).

Although the recipe calls for escarole I've only made it with kale and we really like the taste! You can use as much or as little kale or escarole as you'd like. A pound is too much for us. Sometimes we add an extra can of cannellini beans. And it doesn't hurt to add some french bread (with butter, of course!)

This should warm you right up!

The best Caramel Corn recipe ever*.

2 cups brown sugar
2 sticks of butter
1/2 cup molasses
1/4 tsp salt

Boil 5 minutes, stirring constantly.

Add:
1 tsp Baking soda (It will bubble and expand the caramel, so use a big sauce pan)
1 tsp vanilla
Mix over heat another minute or so.

Stir caramel into popcorn. (I used 1/2 cup of kernels in an air popper). Spread popcorn evenly on a baking sheet, and bake at 200 degrees for an hour, turning every 15 minutes.

Munch on with your family as you sip frozen hot chocolate in front of your tree.

* Disclaimer: This is also the only caramel corn recipe I've ever tried.

Frozen Hot Chocolate

HERE