Cook With Me

Broccoli Cheddar Soup!!

Ingredients:
• 5 Tbsp Butter
• 1/2 Chopped Onion
• 1/4 cup Flour
• 1 cup Milk
• 2 cups Low sodium chicken broth
• 1 1/2 cup Coarsely chopped broccoli florets
• 1 cup Matchstick carrots
• 1/2 cup Thinly sliced celery
• 2 1/2 cup Shredded sharp cheddar cheese
• 3/4 tsp Salt
• 1/2 tsp Black Pepper
• 2 Tbsp Powdered chicken broth base
• 1 Tbsp Garlic Powder

Directions:
1. Melt 1 tablespoon butter in a large saucepan over medium-high heat. Sauté onion, stirring, until translucent, 4 to 5 minutes. Reduce heat to medium-low and melt remaining 4 tablespoons butter. Add flour and cook, whisking constantly, 3 minutes.

2. Gradually add milk, whisking constantly, then whisk in chicken broth. Bring to a boil over medium-high heat. Reduce heat and simmer, and add broccoli, carrots, celery, garlic powder, and chicken broth base, and simmer for 20 minutes, until vegetables are tender.

3. Reduce heat to low, then stir in cheese and cook, stirring, until melted, about 1 minute. Stir in salt and pepper.

Taco Soup (in the the crock pot!)

Ingredients:

• 1 (15 oz.) can black beans, drained and rinsed
• 1 (15 oz.) can pinto beans, drained and rinsed
• 1 (14.5 oz.) can petite diced tomatoes, drained
• 1 (15.25 oz.) can sweet corn, drained
• 1 (10 oz.) can green enchilada sauce
• 2 (14 oz.) cans chicken broth
• 1 (1 oz.) packet taco seasoning
• 1 Tablespoon cornstarch + 2 Tablespoons water
• 1 pound lean ground beef

Directions:

1. Add all beans, tomatoes, corn, enchilada sauce, chicken broth and taco seasoning to a large crock pot. Stir to combine. Cover with lid and cook on low heat 4 to 6 hours.
2. Mix together the cornstarch and water to create a slurry. Add to the soup in crock pot and stir. This will help thicken the soup.
3. Brown and crumble the ground beef in a large skillet until thoroughly cooked. Drain grease. Add beef to crock pot and stir to combine.
4. Serve soup warm with shredded cheese, tortilla strips, sour cream, etc.

Enjoy!
The easiest and most delicious taco soup you'll ever have!

Baked Cream Cheese Spaghetti Casserole!

Ingredients:
• 12 oz spaghetti
• 1 (28 ounce) jars prepared spaghetti sauce
• 1 lb lean ground beef
• 1 tsp Italian seasoning
• 1 clove garlic, minced
• 8 ounces cream cheese, room temperature
• 1/2 cup parmesan cheese, grated

Directions:
1. Preheat oven to 350 F degrees.
2. In a skillet, brown the ground beef until cooked through; drain fat and stir in spaghetti sauce. Set aside.
3. Cook spaghetti according to directions on packet. Drain and place cooked spaghetti in bowl. Add cream cheese, Italian Seasoning and minced garlic. Stir until cream cheese is melted and the spaghetti is thoroughly coated.
4. Lightly grease a 9x13" pan. Spread a small amount of meat sauce in the bottom of the dish. Put spaghetti on top of sauce and top with remaining meat sauce. Sprinkle parmesan cheese on top.
5. Bake for 30 minutes, until bubbly.

Enjoy!!

Garlic Parmesan Knots!!

Fool-proof, buttery garlic knots that come together in less than 20 min – it doesn’t get easier than that!

Ingredients:
• 1/4 cup unsalted butter, melted
• 2 tablespoons freshly grated Parmesan
• 3/4 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley flakes
• 1/4 teaspoon salt
• 1 (16-ounce) tube refrigerated buttermilk biscuits

Directions:
1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. In a small bowl, whisk together butter, Parmesan, garlic powder, oregano, parsley and salt; set aside.
3. Halve each of the 8 biscuits, making 16 pieces. Roll each piece into a 5-inch rope, about 1/2-inch thick, and tie into a knot, tucking the ends.
4. Place knots onto the prepared baking sheet and brush each knot with half of the butter mixture. Place into oven and bake until golden brown, about 8-10 minutes.

Serve immediately, brushed with remaining butter mixture.