Cheesy Ham, Corn, and Potato Chowder

Ingredients:

2 cups potatoes peeled and diced

2 cups chicken broth

1/2 cup carrot sliced

1/4 cup onion chopped

1/4 cup butter cubed

1/4 cup all-purpose flour

2 cups 2% milk

¼ to 1/2 teaspoon salt

1/4 teaspoon pepper

2 cups sharp shredded cheddar cheese 8 ounces

1-1/2 cups ham cubed cooked

1 cup corn

Instructions:

 In a large saucepan, combine the potatoes, chicken broth, carrot and onion. Bring to a boil. Reduce heat and cover and cook for 10-15 minutes or until potatoes are tender.

Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt and pepper. Bring to a boil and cook and stir for 2 minutes or until thickened. Stir the mixture into the potatoes and chicken broth. Stir in cheese until melted. Add ham and corn. Heat though.

Broccoli Cheddar Soup

(Cook or steam broccoli - about 1 pound - until tender) 

5 TBS Butter

1 medium yellow onion, diced small (about 1 cup)

1/3 cup flour

1 1/2 cups whole milk

2 cups chicken broth or stock

1 1/2 cups heavy cream

4 cups broccoli florets, cooked until tender, cut into small pieces (I also use the tender part of the stocks)

1/3 cup grated carrots (or small diced or pre-cut matchsticks)

1 tsp salt

1/2 tsp sugar

1/2 tsp pepper

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp ground mustard

8 oz grated cheddar cheese (about 2 cups)

Melt butter over medium heat

Add diced onion and cook until soft - about 5 minutes

Sprinkle flour over onions and butter and whisk until smooth.

Slowly add milk to the mixture and whisk until combined and thickened.

Add chicken broth, heavy cream, broccoli, carrots, salt, sugar, pepper, onion and garlic powders, and mustard.  Whisk until combined.

Carefully bring to a boil over medium/high heat while stirring often, and cook until thickened.

Transfer about 1/2 - 3/4 of the soup to a blender (in batches if  necessary) and blend to desired consistency.  

Return to soup pot with unblended soup, and add cheese.

Over low heat, stir in grated cheese.  Test for seasoning and add salt if necessary.

Thin with chicken stock or milk if needed.

Makes about 6 cups

Cheese Straws

BEGIN AT LEAST 2 HOURS AHEAD

2 cups room temperature SHARP cheddar cheese (or 1 8-oz brick, grated medium)

2 sticks butter, room temperature

2 cups all-purpose flour

1 tsp salt

1/2 tsp cayenne pepper - go a little light for less spicy straws

1/2 tsp dry mustard

1/2 tsp regular black pepper

Cover grated cheese and let stand on counter WITH the butter for at least 2 - 3 hours.

Pre-heat oven to 350 and line baking sheets with parchment paper.

Mix flour and spices together and set aside.

Place room temp cheese and butter in the bowl of a stand mixer with the paddle attachment and beat until fairly smooth.  Scrape paddle a couple of times during this process.

Slowly beat in flour mixture until well combined.  Scrape paddle a couple of times to ensure even mixing.

Place mixed dough in a strong piping bag (or zip top bag with a 1/4" hole cut in one corner) fitted with a large (1/4") round piping tip.

If mixture is too stiff to pipe, heat dough in microwave for 30 seconds.

Pipe in 5" strips onto parchment paper.

Bake at 350 until golden brown - about 15 - 20 minutes.

Works best to cook 1 sheet at a time.

MAKES ABOUT 6 DOZEN

Nestle Very Best Fudge

INGREDIENTS

3 cups granulated sugar

1 can (12 fluid ounces) Evaporated Milk

1/4 cup (1/2 stick) butter or margarine

1/2 teaspoon salt

4 cups miniature marshmallows

4 cups (24 ounces) or two 12-ounce packages Semi-Sweet Chocolate Chips

1 cup chopped pecans (optional)

2 teaspoons vanilla extract

Step 1

Line 13 x 9-inch baking pan or two 8-inch-square baking pans with foil or parchment paper.

Step 2

Combine sugar, evaporated milk, butter and salt in 4- to 5-quart heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

Step 3

Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared pan(s). Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces. Store tightly covered in refrigerator. Makes about 4 pounds.

Lace Cookies

 1/2 cup butter

3/4 cup granulated sugar

1 egg, beaten

1 cup quick cooking oats (such as Quaker)

3 TBS all-purpose flour

1 tsp vanilla extract

1/4 tsp salt

1/4 tsp baking powder

Directions:

Preheat oven to 350 degrees F

Line a baking sheet with or parchment paper.

In a microwave-save bowl, melt butter.

Add sugar and stir to combine.

Add beaten egg and mix well.

Stir in oats, flour, vanilla, salt, and baking powder.

Allow batter to stand for about 20 - 30 minutes.

Drop by teaspoonfuls onto prepared baking sheet - NO MORE THAN 5 COOKIES AT A TIME

Bake in preheated oven about 8 - 9 minutes or until edges are golden brown.

Allow to cool some before removing from cookie sheet,

MAKES about 2 DOZEN

Red Hot Apple Jelly

 2 cups apple juice

4 cups granulated sugar

1/2 tsp margarine

1/3 cup cinnamon red-hots candies

1 pouch (3 oz) Certo Liquid pectin

Wash and sterilize 5 half-pint canning jars and lids.

In a large heavy saucepan, combine juice and sugar.  

Stir well.  Add margarine and candies.

Bring to a rolling boil over high heat, stirring constantly.

Stir in liquid pectin.

Return to a rolling boil, stirring constantly.

Boil for 1 minute.

Remove from heat.

Skim foam from top of mixture.

Fill sterilized jars to within 1/4 inch of tops.

Wipe rims and seal jars.

YIELD: 4 - 5 half-pint jars

Creamy Cranberry Jell-o Salad

 Ingredients

1 (8 ounce) can crushed pineapple, drained and juice reserved

1 (16 ounce) can whole berry cranberry sauce, drained and juice reserved

1 ½ cups water, or as needed

2 (3 ounce) packages raspberry-flavored gelatin mix (such as Jell-O®)

1 (8 ounce) package cream cheese at room temperature

2 tablespoons mayonnaise

1 cup frozen whipped topping (such as Cool Whip®), thawed

1 tart apple, peeled and finely chopped

½ cup chopped walnuts

½ cup frozen whipped topping (such as Cool Whip®), thawed - or to taste

Directions

Step 1

Pour juice from crushed pineapple and cranberry sauce in a measuring cup and add enough water to equal 2 cups of liquid; bring to a boil in a saucepan. Remove from heat and dissolve raspberry gelatin in the liquid. Pour gelatin into a bowl and refrigerate until partly set, about 45 minutes.

Step 2

Beat cream cheese with mayonnaise in a bowl with an electric mixer until fluffy; gradually beat partially set gelatin into cream cheese mixture. Gently fold 1 cup whipped topping into the mixture. Stir crushed pineapple, cranberry sauce, apple, and walnuts into gelatin mixture. Transfer to a serving bowl and refrigerate until set, about 4 hours. Serve frosted with 1/2 cup whipped topping, or as desired.

Gennie brought this to ThanksChristmasGiving at Hunter's house in 2020

Original recipe yields 12 servings