Recipes for Women's Broadcast

 Easy Broccoli Cheese Soup

Ingredients:

    3 1/2 cups chicken broth
    1/2 cup finely diced onion (white or yellow)
    1 teaspoon salt
    1/2 teaspoon pepper
    5-6 cups (about 30-36 ounces) chopped broccoli
   4 cups milk (I use 2%)
    1/2 cup all-purpose flour
    3 cups (12 ounces) freshly grated cheddar cheese
    1 cup (4 ounces) freshly grated Swiss cheese
Directions:
    In a large saucepan (6-quarts or so), add the chicken broth, onion, salt and pepper. Bring the mixture to a simmer and add the broccoli (it won’t be completely covered with liquid). Cover the pot and cook for 8-9 minutes until the broccoli and onions are tender.
    In a blender, combine the milk and flour and process until smooth. Slowly add the milk mixture to the soup, stirring quickly. Bring the mixture to a gentle simmer, stirring constantly, and cook until thickened, 3-4 minutes.
    Turn the heat to low and stir in the cheese, one handful at a time, letting each addition melt before adding more. Season to taste with additional salt and pepper, if needed.
    Serve immediately (the soup will thicken as it cools).  Yields 6-8 Servings

Creamy White Chicken Chili

Ingredients:
    1 tablespoon oil
    1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces (leave whole for slow cooker method)
    1 medium onion, chopped (about 1/2 cup)
    1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced
    2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
    1 can (14 1/2 ounces) chicken broth (about 1 3/4 cups)
    2 cans (4 ounces each) chopped green chiles (see note above)
    1 teaspoon salt
    1 teaspoon ground cumin
    1 teaspoon dried oregano
    1/2 teaspoon pepper
    1/4 teaspoon cayenne pepper
    1 cup sour cream
    1/2 cup whipping cream (see note above)
    Fresh cilantro, for garnish (optional)
    Shredded cheese, tortilla chips, other toppings (optional)

Directions:
    Stovetop Directions: In a 4- or 5-quart pot, heat the oil over medium heat. Add the chicken, onion, and garlic powder (or fresh garlic, if using). Cook, stirring occasionally, for 1-2 minutes, until the onion starts to soften (it’s ok if the chicken isn’t cooked all the way; it will cook more in the next step).
    Add the beans, broth, chiles, salt, cumin, oregano, pepper and cayenne.
    Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.
    Remove from the heat; stir in the sour cream and cream.
    Garnish with fresh cilantro, if desired. Serve immediately with other toppings of choice, if desired.
    Slow Cooker Directions: In a 5- or 6-quart slow cooker, place 1 pound boneless, skinless chicken breasts whole (without cutting into pieces).
    Add the chopped onion, garlic powder, beans, green chiles and all of the spices. Do not add the sour cream or whipping cream yet!
    Reduce the chicken broth to 12 ounces (about 1 1/2 cups) and pour in over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours.
    Remove the chicken to a cutting board and shred in bite-size pieces (or use a couple forks and shred right in the slow cooker). Add the shredded chicken back into the slow cooker.
    In a small bowl or liquid measuring cup, whisk together the sour cream and whipping cream until smooth. Whisk the cream mixture into the crockpot with the other ingredients. Let the chili cook warm through on low temperature. Serve.

Dump Stew

1/2 to 1 pound ground beef (or you can use ground turkey or cup up chicken)
Brown the ground beef  and to that add one chopped onion - Saute
Into that add some garlic and a package of taco seasoning mix
Add 5 cans of beans undrained (some suggestions - kidney, pinto, white - whatever you like but make sure it's five different kids)
1 can of corn - drained
32 ounce can of chopped tomatoes

Heat through and serve.
Recipe courtesy of Sonya Johnston

 Jiffy Cornbread with creamed corn
Ingredients
2 boxes Jiffy corn muffin mix
1 Cup sour cream
3 beaten eggs
1/2 Cup melted butter
1 tsp salt
16 oz can creamed corn
Directions
Mix all ingredients together and pour into greased 9 x 13 baking dish.  Bake at 375 degrees for 35 minutes or until lightly brown

 Honey Butter
½ Cup butter
1/4 tsp vanilla
1 egg yolk
½ Cup honey
whip softened butter.  Add vanilla and egg yolk.  Add honey gradually while whipping.  Makes 1 cup.

Oatmeal cranberry white chocolate chunk cookies - Marissa Carlson

Ingredients

2/3 cups softened butter

2/3 cups brown sugar

2 large eggs

1 1/2 cups old fashioned oats

1 1/2 cups flour

1 tsp baking soda

1/2 tsp salt

6 oz. dried cranberries

2/3 cup white chocolate chips

Directions

Preheat oven to 375 degrees. Beat the butter and sugars then add eggs. Combine the oats, flour, baking soda, and salt in a separate bowl. Add dry ingredients to wet ingredients in sections. Stir in cranberries and white chocolate chunks. Form into spoon size balls and bake for 10-12 minutes. 

Decadent Brownies - Sue Cornwall

Take one brownie mix for a 9 x 13 size pan. Mix according to package. Put half of mix in greased 9 x 13. Place large Symphony Almond and Toffee bars on batter, then top with the remainder of the batter. Bake according to package directions. 

S'more Cookies - Sue Cornwall

Ingredients

• 11 Tablespoons unsalted butter , softened
• 1 cup brown sugar , packed
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• ½ teaspoon sea salt
• optional 1 teaspoon cinnamon
• 2 ½ cups flour
• 1/2 cup semi-sweet chocolate chips
• 1 cup mini marshmallows
• 3 regular sized Hershey’s bars , broken into pieces
• 1-2 packages graham crackers , broken into squares

Instructions

1. In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.
2. In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.
3. Add the flour mixture to the butter mixer and combine on low speed.
4. Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (I did one batch right away and another after chilling overnight and found there was no difference.)
5. Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11x17 pan and one 9x13 pan but you can really use any sized pans you want.
6. Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.
7. Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 tablespoons of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips.
8. Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.
9. Bake for an additional 5 – 7 minutes or more if your cookies are thicker. They will be done when the edges begin to turn golden brown. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.
    
   Snickerdoodles - Sonya Johnston
   Ingredients
   2 3/4 Cups flour
   3/4 Cups sugar
   1 Cup unsalted butter
   1/2 Cup brown sugar
   1 egg and 1 egg yolk
   1 1/2 tsp cinnamon
   2 tsp cream of tartar
   1 tsp baking soda
   1/2 tsp salt
    
   Sugar topping
   1/4 Cup sugar
   2 TBS cinnamon
   1.  In mixing bowl cream butter, white and brown sugar
   2.  Add egg and egg yolk and mix until combined
   3.  Whisk dry ingredients together in another bowl
   4.  Mix dry ingredients with wet ingredients until just combined, don't over mix.
   5.  Chill dough for at least one hour
   6.  Roll into small balls and then roll in sugar topping
   7.  Bake at 350 for 10-12 minutes or until edges are firm and golden brown and centers are slightly soft.