Cream of Broccoli Soup

There's nothing like a bowl of soup to warm you. I adapted this recipe for Cream of Broccoli Soup from Paula Deen and Friends: Living it Up, Southern Style. I've omitted the cauliflower (not too popular in my house) and substituted medium Cheddar for the Swiss. Unlike some cream soups, this one doesn't have that slightly floury aftertaste.

Cream of Broccoli Soup

1 lb. broccoli crowns
2 cups chicken broth
1 cup half-and-half
2 cups Cheddar cheese, grated
1/4 teaspoon House Seasoning (see below)
black pepper to taste

Break the broccoli down into smaller florets; peel and slice any remaining stalks. Cook the broccoli in the chicken broth over medium-high heat until tender. Puree mixture with an immersion blender (or food processor) and reduce heat to medium low.

Add half-and-half, House Seasoning and 1 3/4 cups shredded Cheddar. Cook until cheese has completely melted. Ladle soup into bowls and sprinkle with remaining 1/4 cup of shredded Cheddar.

Lemon Cream Pasta

This is perfect for company, but who says you have to wait until people come over to eat well! I've been making this since the recipe appeared in The New York Times, probably around 1984 or 1985. I’ve adjusted the proportions and use an imported dry pasta instead of the fresh called for originally. Complete the meal with roasted asparagus and grilled chicken breast or shrimp (if you actually eat seafood, and I, most certainly, don't).

Lemon Cream Pasta

1 lb. linguine or thin spaghetti
½ cup heavy cream
zest and juice from two small lemons
1 tablespoon butter
1/3 to ½ cup of Parmesan, freshly grated
Salt and pepper (or lemon pepper) to taste

Cook the pasta (according to package directions) in a large pot with ample amounts of salt (1 to 2 tablespoons). As the pasta cooks, cook the heavy cream, lemon zest and lemon juice in a small sauce pan over medium to medium-low heat (watching carefully to prevent the cream from getting overheated and curdling).

Drain the pasta thoroughly and toss with the butter. Add the cream mixture and Parmesan. Season with salt and pepper (to taste). Serve with additional Parmesan.

The Classic Brownie

Even those who don't like chocolate cake (perish the thought!) will eat brownies... go figure. This classic brownie recipe, adapted from Amy Sedaris' very funny book, I Like You: Hospitality Under the Influence, should make everyone happy. It's utterly simple to prepare and has the most wonderful texture.

Brownies

4 eggs, beaten until fluffy
1 cup sugar
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 12 0z. package semisweet chocolate chips
2/3 cup unsalted butter
2 teaspoons vanilla extract

Preheat oven to 350 degrees.

Heat butter and chocolate chips over medium-low heat until completely melted.

Sift flour, baking powder and salt into a large bowl. Mix in melted chocolate mixture, eggs, sugar and vanilla by hand. Pour into a 13 x 9 baking dish coated with non-stick baking spray.

Bake for approximately 20 to 25 minutes.

White Chocolate Cherry Cookies

You may have seen Paula Deen's recipe for White Chocolate Cherry Chunkies on Food Network over the holidays. Since there was some question as to how much butter to use, I opted for a similar recipe in The Joy of Cooking, adding maraschino cherries to half of the cookie dough instead of the dried variety. Next time, I think I'll leave out the nuts and double (or triple) the amount of cherries. Don't wait until Christmas to try these little keepers.

White Chocolate Cherry Cookies

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, room temperature
1 1/3 cups sugar
2/3 cup packed light brown sugar
2 large eggs, room temperature
1 teaspoon vanilla
1 cup white chocolate chips
1 cup macadamia nuts, chopped (optional)
1/2 cup maraschino cherries, drained and halved

Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

Whisk together flour, baking soda and salt; set aside.

In a mixer, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time. Add in vanilla. Stir in the dry ingredients until just blended. Mix in chips and nuts (if desired) by hand. Set aside half of the cookie dough and stir in cherries.

Using a standard cookie scoop, drop 12 equal portions of dough per cookie sheet, baking only one sheet at a time for 10 to 12 minutes. Makes approximately 4 dozen cookies.

Cherry Dump Cake

Fortunately, Cherry Dump Cake is much more delicious than it sounds. Your kids will probably be rolling with laughter at the name, but wait until you pull this baby out of the oven and serve with a scoop of vanilla ice cream or a dollop of whipped cream. I've omitted the 1/2 cup shredded coconut and 1 cup of chopped pecans specified in The Cake Mix Doctor to make it more of a cobbler.

Cherry Dump Cake

1 can (20 oz.) crushed pineapple, undrained
1 can (21 oz.) cherry pie filling
1 package plain yellow cake mix
1 1/2 sticks butter, melted

Preheat oven to 350 degrees.

Spoon the pineapple evenly over the bottom of an ungreased 13 by 9 baking dish. Cover the pineapple with the cherry pie filling. Cover the fruit completely with the dry cake mix, then carefully drizzle butter over it.

Bake until dessert is nicely browned, approximately 55 minutes, or until a toothpick inserted into the center of the cake mix topping comes out clean.

Chocolate Mousse

Credit Nigella Lawson with this easy Chocolate Mousse. Adapted from Nigella Express, this mousse isn't quite "instant," as she calls it, but it's definitely simplicity itself. Try to find an old-fashioned whipping cream, since the ultra-pasteurized variety doesn't whip up quite as well. For a deeper flavor, use a handful of bittersweet chocolate in place of some of the chopped semisweet chocolate (or chips). I added a hint of orange extract, but you may prefer raspberry.

Chocolate Mousse

3 cups miniature marshmallows
1/4 cup unsalted butter, room temperature
9 oz. semisweet chocolate
1/4 cup hot water (not tap water)
1 cup heavy cream
1 teaspoon vanilla extract
1/8 to 1/4 teaspoon orange extract (to taste)

Combine marshmallows, butter, chocolate and hot water in a medium sauce pan. Cook over medium-low heat until chocolate melts. Allow to cool completely.

In the meantime, place mixing bowl and beaters in the refrigerator. When thoroughly chilled, pour the heavy cream and vanilla into bowl. Whip until soft peaks form.

Combine chocolate and whipped cream mixture. Add orange extract. Serve with additional whipped cream.

Twice-Baked Potato Casserole

Looking for the perfect complement to your holiday ham or standing rib roast? You've absolutely got to try this Twice-Baked Potato Casserole from Paula Deen Celebrates! I've lightened it up a little (okay, very little), but you could certainly use Neufchatel and a reduced-fat sour cream.

Twice-Baked Potato Casserole

8 medium baking potatoes (about 4 lbs.)
8 oz. package cream cheese, room temperature
1/4 cup butter, room temperature
2 cups sharp cheddar cheese, shredded
1 to 1 1/2 cups sour cream (Daisy is recommended)
2 garlic gloves, minced
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 chopped chives (optional)
6 slices bacon, crumbled (optional)

Preheat oven to 350 degrees. Pierce potatoes and bake for approximately 1 hour and 15 minutes or until soft.

Peel and mash potatoes in a large bowl with a potato masher (or ricer). Add the cream cheese, butter, 1 cup of cheddar cheese, sour cream, garlic, salt and pepper. Stir thoroughly.

Place potato mixture in a buttered 13 by 9 baking dish. Cover with remaining 1 cup of shredded cheese and bake for approximately 30 to 35 minutes. Garnish with chopped chives and crumbled bacon (if desired). Serves 10 to 12.