Broccoli/Potato Cheese Soup

 This soup is really good and my kids love it.  We especially love to eat it in bread bowls.

2 Tablespoons butter

1/2 cup chopped onion

1 cup finely chopped carrot

1 celery stick, finely chopped (feel free to add more celery if you like celery; I don't, so I don't add much)

1 Tablespoon minced garlic

4 cups chicken broth (I usually use a mixture of low-sodium chicken broth and broth made with chicken soup base because it gives it such nice flavor)

2 large baking potatoes, peeled and chopped

1 Tablespoon flour

1/2 cup water

2/3 cup milk

2 cups chopped broccoli

2 heaping cups shredded cheddar cheese

Melt the butter in a large soup pot.  Add onions, carrots, and celery and saute over medium heat until tender.  Add garlic and cook 1 or 2 additional minutes.  Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender.  Mix flour with water, add, and simmer until soup is slightly thickened.  Add milk and broccoli and cook until broccoli is just tender and soup is heated through.  Stir in cheese, allow to melt, and serve.

Birthday Cake Pancakes

 

These are really good!  I thought it would be a fun tradition to have these on birthday mornings. 

 

 

Birthday Cake Pancakes

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 6-8 servings

Serving Size: 2 pancakes

• 1 1/2 cups all-purpose flour
• 1 cup yellow cake mix 
• 1 Tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 eggs
• 1 1/2 cups buttermilk
• 1/2 cup milk
• 2 Tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1/3 cup (1.75 oz bottle) sprinkles
 
For the icing (optional):
• Whipping cream
• Powdered sugar

Heat a griddle or nonstick skillet over medium heat. Meanwhile, in a large bowl, combine the flour, cake mix, sugar, baking powder, soda and salt; set aside.

In a separate medium bowl, lightly beat the eggs with a whisk. Add the milk, butter and vanilla and whisk to combine. Pour the wet ingredients into the bowl with the dry ingredients and stir until fully mixed. Fold in the sprinkles.

Scoop portions of a scant 1/3 cup batter onto the griddle, leaving room for the batter to spread into larger rounds. When the pancakes begin to bubble, flip and cook for another 1-2 minutes. Transfer to a plate and cover with a kitchen towel to keep warm until serving. Serve with syrup or optional icing.

 

Optional Icing:

Mix together powdered sugar and whipping cream to reach desired consistency and taste. Pour over top individual stack of pancakes.

Pumpkin Better Than Anything Cake

I have not tried this yet, but I love Mom's better than anything cake and I love Pumpkin so I thought this looked good!  I will have to try it out soon. Sorry if you try before me and it doesn't taste good!

1. DO NOT USE PUMPKIN PIE FILLING. YOU MUST USE PUMPKIN PUREE IF YOU WANT THE CAKE TO BAKE CORRECTLY.
2. The cake mix + pumpkin puree version of pumpkin cake may not be for everyone. I like it just fine, especially when it's soaked in SCM and caramel. But if you're not sure about it, feel free to substitute your own pumpkin cake recipe as the cake base.
3. DO NOT mix together the pumpkin, cake mix, and the other ingredients on the back of the cake mix box!!!! ONLY mix the cake mix and the pumpkin puree.
4. You must let the sweetened condensed milk soak in all the way. Letting it sit overnight will yield best results.
5. Use the bottom of a wooden mixing spoon to poke the holes in the cake-- it's just the right size.

Ingredients:

• 1 box yellow cake mix
• 1 small can pumpkin puree
• 1 - 14 oz. can sweetened condensed milk
• 1 - 8 oz. tub cool whip
• 1/2 bag Heath Bits
• Caramel Sundae Sauce

 Directions:

1. In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms.
2. Pour batter into a well greased 9x13 baking dish. Bake at 350º according to the directions for a 9x13 cake on the cake mix box.
3. Let cool for about 10 minutes after baking. Using the bottom of a wooden spoon, poke holes all over the top of the cake.
4. Pour the sweetened condensed milk over the cake, filling the holes. Refrigerate for 30 minutes.
5. Spread the cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top (just to your liking). Refrigerate for 3-4 hours, or overnight (best).   ( You could probably pour the caramel over the cake with the sweetened condensed milk before you put the whip cream on, like mom does with her cake.)