* Broccoli Cheese Soup *

mmm...I love soup! We had some broccoli in our Bountiful Basket and this was the perfect use for it! Even my 3 1/2 year old liked it...and that says a lot! :) I found this recipe here.

* Broccoli Cheese Soup *2 tablespoons butter
1 small onion, finely diced
1 stalk celery, finely diced
3 cloves garlic, minced
2 cups broccoli, cut into very small pieces
2 cups chicken stock (I used two chicken bouillon cubes dissolved in two cups of hot water)
2 cups milk
1/2 cup flour
1 cup grated cheddar cheese
Salt and white pepper

Melt butter in a pot over medium heat, add onions and celery plus a pinch of salt and pepper and cook until soft. Add garlic, cook for another minute. Add broccoli, cook for one minute, then add the chicken stock and cover. Allow the broth to come to a boil, and cook until the broccoli is soft.

Whisk together flour and milk until combined. Add this mixture to the pot, stirring gently. The soup will thicken (yay starch!) and once it's thick and creamy looking, add the grated cheddar. Salt and pepper to taste, serve with toast.

* Key Lime Pie Recipes *

I'm posting two recipes for Key Lime Pie today.

While this first one is not "real" key lime pie, it is still delicious! It is the perfect summery dessert: light, tangy, and sweet! I found it in a cookbook I got at a bridal shower and we've made it a few times over the last 5 years. I like this one becasue it requires no baking and is a cinch to put together. It is a little runny-ish but still good!


*Easy No Bake Key Lime Pie *
1 prepared 9-inch graham cracker crumb crust
1 can (14 oz) sweetened condensed milk
1/2 c. (about 3 medium limes) fresh lime juice
1 tsp. grated lime peel
2 c. frozen whipped topping, thawed


Grate outer peel from limes using grater (only grate the very outside...you don't want the white bitter part of the lime peel). Beat sweetened condensed milk and lime juice in small mixer bowl until combined; stir in lime peel. Pour into prepared crust and spread with whipped topping. Refrigerate for 2 hours or until set (I would say let it set longer...maybe 4-5 hours.) Garnish with lime peel twists or lime wedges.

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This second recipe is a bit more involved but is so yummy. The recipe originated from The Pioneer Woman so you know it has to be good! I found the recipe here. Since you all know me and you know that I'm a lazy cook, I used an already prepared graham cracker crust but I'm sure this homemade one is delicious and tastes nothing like cardboard (like my western family store bought one).

* Key Lime Pie *
Crust:
18 whole graham crackers (the 4-section large pieces)
⅓ cups sugar
⅓ cups butter, melted

Filling:
1 Tablespoon (heaping) lime zest
½ cups lime juice
2 whole egg yolks
1 can (14 Oz) sweetened condensed milk

Preheat oven to 350*. For the crust: Crush crackers in a food processor or Ziploc bag. Pour them into a bowl and stir in sugar and melted butter. Press into a pie pan and bake for 5 minutes or until golden and set. Remove from oven and set aside to cool slightly.

For the filling: Mix lime zest, lime juice, and egg yolks in a mixing bowl. Add in condensed milk and mix on high until smooth and thick. Pour mixture into crust and bake for 15 minutes. Remove from oven, allow to cool, then refrigerate for at least 1 hour—more if possible. Serve with sweetened whipped cream and more grated lime zest

* Creamy Poppy Seed Dressing *

I got this recipe from a girl in my ward (thanks Shacie!) I love a good spinach salad...especially with this dressing!

* Creamy Poppy Seed Dressing *
1/2 c. mayo
1/2 c. sugar
1/4 c. milk
1 T. red wine vinegar (I used apple cider vinegar and it turned out yummy still)
1 T. poppy seeds

Blend ingredients together and serve over any type of lettuce/spinach salad...my favorite is spinach and strawberry salad...mmmm!

amanda's breadsticks

These breadstick are so easy (even I can't screw them up...and I'm terrible with bread making). I got the recipe from a girl in my ward (thanks Amanda) and they are super delicious--and did I meantion easy?

* Amanda's Bread Sticks *

1 1/2 c. warm water
1 Tbsp. yeast
2 Tbsp. sugar
1/2 tsp. salt
3 c. flour (or more)
6-8 Tbsp. butter
Garlic salt
Parmesan cheese
Grated cheddar cheese (optional)

Sprinkle the yeast and sugar into the warm water; let bubble about 10 minutes. Mix in the salt and flour until it's no longer sticky. Knead on a floured surface until soft dough is formed. Let sit for 10 minutes. Meanwhile, melt butter in 9x13 pan at 375. Roll dough on a floured board and cut into strips. Roll in butter and arrange in pan. Sprinkle with a little garlic salt and Parmesan cheese. Let raise 10 minutes. Bake at 375 for 20 minutes. Sprinkle with cheddar cheese over the top for the last few minutes if desired.