Cauliflower Soup

Mom is visiting for Easter and asked me to make a batch of Cauliflower Soup today. It's gorgeous and delicious!

1 small head cauliflower, chunked
1 carrot, slivered with peeler

1 small can chicken broth

2 cups milk

1/2 cup flour

1/2 stick butter

8 oz Velvetta cheese

salt, pepper to taste

Steam cauliflower and carrots in chicken broth for 8-10 minutes, covered. Break up the cauliflower into smaller pieces once tender. Make White Sauce with butter, flour, milk in a separate sauce pan (see below). Add white sauce to steamed cauliflower.  Add chunks of cheese.  Simmer on low heat until cheese melts.   Serve immediately. 

White Sauce

First, melt 1/2 stick margarine in sauce pan. Add 1/2 cup flour. With a fork blend until all flour is 

gone.  This is the secret part -  Slowly add 2 cups milk while stirring vigorously with a whisk.  Stop adding milk periodically until mixture thickens then add more.  It’s sort of like trying to get the lumps out of a can of tomato soup.  Start with a little milk.  It’s easier to season the sauce with salt and pepper before adding it to the other items.

I use white sauce for the cream soups, scalloped potatoes, potato soup, chicken a la king.  It comes in handy for making hamburg or sausage gravy too.

Chewy Honey Granola

I enjoy making this Chewy Honey Granola!

2 cups dry rolled oats

1 cup pecans

1 cup sunflower seeds

1 cup almonds

1 cup pumpkin seeds

1 cup walnuts

1 cup dried cranberries (or other dried berries)

1 cup coconut (optional)

1/4 cup ground flax seed (optional)

Coarsely chop the nuts and add the remaining above ingredients in a large bowl. Mix well.

Heat the first 4 ingredients in a small sauce pan until sugar dissolves. Remove from heat. Add vanilla and almond extract and stir.

1/4  cup oil (flax seed, coconut,  or canola)

1/2 cup honey

1/2 cup brown sugar

1/2 tsp cinnamon

1 tsp vanilla

1 tsp almond extract

add as much love as you like!

Pour syrup over dry ingredients and mix until evenly coated. Cover a cookie sheet with parchment paper then spread mixture in a thin layer. Bake at 300 degrees for 20 - 25 minutes, stirring twice. 

Remove from oven and move granola around and break it up so it doesn't harden into one layer as it cools. Store in an airtight container.

Asian Chicken Stir-Fry

This is a beautiful Asian dish with a twist so don't follow all of the directions on the seasoning mix. I have found that baked chicken is so much more tender than fried and healthier!

2 boneless chicken breasts, sliced into thin strips 

(or 1 lb. of chicken tenders)
1/4 cup sugar
3 TBSP soy sauce
1 cup water
1 pack General Tso's Seasoning mix
a dash of love

In a small sauce pan prepare mix with sugar, soy sauce and water. Stir until thickened.  Arrange one layer of chicken strips in casserole dish. Drizzle sauce over chicken and bake at 375 degrees for 25 - 30 minutes, stirring half way through. Removed from oven and let set for 5 minutes.

Choose any or all of the following vegetables and prepare for stir fry.
1 cup carrots, sliced
1 onion, sliced
1 cup mushrooms, sliced
1 - 2 bunches broccoli flowerettes
1 can small corn on cob, drained
1 cup snow peas
1 can water chestnuts, drained
1 cup fresh bean sprouts

Heat 2 TBSP olive oil in a wok or large skillet. Begin with broccoli, carrots and onion, saute' until vegetables are almost tender. It helps to put a lid on to steam as well. Add the remaining items and continue to saute' until everything is tender. Remove from heat.
We do not mix the chicken with vegetables. Just plate separately with a side rice.

Chicken Pot Pie

We enjoy using the Campbell's Oven Sauces however I like using the crock pot. The chicken is so tender it melts in your mouth!


2 chicken breasts
1 pack Campbell's Pot Pie Sauce
1 pack frozen mixed vegetables
1 pinch of love
2 pie crusts Never Fail Pie Dough

Place chicken breasts in crock pot, pour sauces over chicken and cook 6 - 8 hours on LOW.
 Make pie dough or use store bought. Place one crust in 9 inch pie pan. Cut chicken into bite-sized pieces, add frozen vegetables and stir together. Pour into pie shell and place another on top. Bake at 375 degrees for 45 minutes - 1 hour until crust is golden brown.