by Linda Larsen
1. Toss chicken with flour, salt, pepper, and thyme. Melt butter in large soup pot; add chicken thighs. Brown on all sides, about 5–6 minutes, stirring frequently. Remove chicken from skillet.
2. Add onion and mushrooms to pot; cook and stir to loosen pan drippings. Return chicken to skillet along with wild rice, chicken broth, and water. Bring to a simmer, reduce heat, cover, and simmer for 35–45 minutes until rice is tender and chicken is thoroughly cooked.
3. Stir in Alfredo sauce and bring to a simmer again. Then add cheese. Stir over low heat until cheese melts and soup is slightly thickened.
Succotash Chowder
Succotash is a mixture of lima beans, corn, and other vegetables. Turn it into a hearty and healthy soup with this easy recipe.
HEALTHY
INGREDIENTS | SERVES 8–10
1 onion, chopped
3 cloves garlic, minced
1 tablespoon grated ginger root
2 tablespoons olive oil
1 teaspoon salt
¼ teaspoon pepper
2 russet potatoes, peeled and diced
2 cups frozen baby lima beans
2 cups frozen edamame
2 cups sliced carrots
2 cups frozen corn
8 cups vegetable broth
1 (14.5-ounce) can diced tomatoes, undrained
2 tablespoons cornstarch
½ cup sour cream
2 cups shredded sharp Cheddar cheese
Transport Tips
To transport this soup, cook it through Step 2, then either pack it as a hot item or chill it in the refrigerator and pack it as a cold item. When you get to the party, reheat it to a simmer, then add the sour cream mixture and cheese; cook and stir until the soup is creamy and blended.
1. In large soup pot, cook onions, garlic, and ginger root in olive oil over medium heat. Add salt and pepper and potatoes; cook and stir for 5 minutes longer.
2. Stir in remaining ingredients except tomatoes, cornstarch, sour cream, and cheese. Bring to a simmer; simmer, covered, for 20–25 minutes until vegetables are tender. Stir in tomatoes.
3. In small bowl, combine cornstarch and sour cream. Blend in 1 cup of the hot soup liquid, then return sour cream mixture to pot along with cheese. Cook and stir for a few minutes until soup thickens and cheese melts. Serve immediately.
Best Beer Cheese Soup
Be sure to use a beer that you like in this easy recipe, because you can taste it in the soup.
INEXPENSIVE
INGREDIENTS | SERVES 6
¼ cup butter
1 cup finely chopped onion
2 cloves garlic, minced
1 cup finely chopped carrot
1 cup finely chopped mushrooms
1 (12-ounce) can beer
1 quart chicken broth
2 tablespoons Dijon mustard
½ cup light cream
2 tablespoons cornstarch
2 cups shredded Colby cheese
1 cup diced American cheese
4 cups popped cheese-flavored popcorn
Party Fun
This soup is very filling, so if you’re serving it as part of a buffet, make sure to advise small portions. It can easily be the main dish of a fall supper after a high school football game. Serve it in warmed soup bowls or mugs along with a spinach salad, a gelatin salad, and some hot scones fresh from the oven.
1. In large pot, melt butter over medium heat. Add onion and garlic; cook and stir until tender, about 6 minutes. Add carrot and mushrooms; cook and stir for another 4 minutes.
2. Add beer and chicken broth; bring to a simmer. Cover, reduce heat to low, and simmer for 15–20 minutes until vegetables are tender.
3. In small bowl, combine mustard, cream, and cornstarch and mix well. Add to soup along with both types of cheese. Cook and stir until soup is hot and creamy and cheese is melted. Serve immediately with popcorn for topping.
Gouda Vegetable Soup
This easy soup is delicious and full of vegetables. Serve it as the main dish for a vegetarian lunch, or as part of a larger buffet.
QUICK
INGREDIENTS | SERVES 8
2 tablespoons butter
2 tablespoons olive oil
2 onions, chopped
4 cloves garlic, minced
2 russet potatoes, peeled and chopped
3 cups small cauliflower florets
4 carrots, sliced
3 tablespoons flour
½ teaspoon salt
1 teaspoon dried thyme leaves
1/8 teaspoon pepper
8 cups vegetable broth
1½ cups frozen baby peas, thawed
2 tablespoons cornstarch
1½ cups shredded Gouda cheese
½ cup shredded provolone cheese
1. In large soup pot, melt butter with olive oil over medium heat. Add onions and garlic; cook and stir until crisp-tender, about 5 minutes.
2. Add potatoes; cook and stir for 4 minutes. Add cauliflower and carrots; cook and stir for 3–4 minutes longer.
3. Stir in flour, salt, thyme, and pepper; cook and stir until bubbly. Then add broth. Bring to a simmer; reduce heat, cover, and simmer until vegetables are tender, about 15–20 minutes. Add peas; simmer for 3–4 minutes longer.
4. In small bowl, combine cornstarch with both types of cheese. Add to soup; cook, stirring, until cheese melts and soup is slightly thickened. Serve immediately.
Sour Cream Vegetable Soup
This bright soup is quick and easy to make. Just chop the vegetables, and the soup will be ready in about half an hour.
QUICK
INGREDIENTS | SERVES 6
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
2 cups sliced carrots
1 cup chopped celery
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon dried basil leaves
4 cups vegetable broth
1 cup instant mashed potato flakes
1½ cups milk
2 cups baby frozen peas, thawed
½ cup sour cream
1 tablespoon lemon juice
1 tablespoon cornstarch
¼ teaspoon dried dill weed
Make-Ahead Hints
While this soup can be made at the last minute, you can also make it ahead of time. Stop at the end of Step 2. The soup can stand for 2 hours at room temperature or can be refrigerated longer. Then just reheat the soup and continue with the recipe.
1. In large soup pot, heat olive oil over medium heat. Add onion and garlic; cook and stir for 3 minutes. Add carrots; cook and stir for 3 minutes longer.
2. Add celery, salt, pepper, basil, and broth; bring to a simmer. Cover and simmer for 10–15 minutes until vegetables are tender.
3. Add potato flakes, milk, and peas; cook and stir over medium heat until soup thickens.
4. In small bowl, combine remaining ingredients. Stir into soup; heat through, stirring frequently, until soup is thickened and blended.
Butternut Squash Soup
With a gorgeous golden color, this flavorful soup is perfect for a fall meal. Serve with a green salad, some bread hot from the oven, and a fruit salad.
HEALTHY
INGREDIENTS | SERVES 6
1 butternut squash
2 tablespoons butter, melted
2 tablespoons olive oil
1 onion, chopped
1 apple, peeled and diced
1 tablespoon grated fresh ginger root
2 cloves garlic, minced
1 tablespoon curry powder
½ teaspoon salt
1/8 teaspoon pepper
4 cups low-sodium chicken broth
1 (8-ounce) package cream cheese, softened
1. Preheat oven to 375°F. Cut the squash in half lengthwise and remove seeds. Brush cut side with melted butter and place, cut side down, on cookie sheet. Roast for 45–55 minutes until squash is tender. Let cool for 30 minutes.
> 2. Remove flesh from skin and cut squash into 1-inch pieces; set aside.
3. In large soup pot, heat olive oil over medium heat. Add onion, apple, ginger root, garlic, and curry powder; cook and stir for 5 minutes.
4. Add cubed squash along with salt, pepper, and chicken broth. Bring to a simmer; reduce heat, cover, and simmer for 20–25 minutes until vegetables are tender.
5. In food processor, combine cream cheese with 3 cups of the soup; process until smooth. Return to pot; mash with potato masher or blend using immersion blender. Heat through but do not boil.
Chilled Pesto Gazpacho
This very fresh recipe has a nice bit of spice because of the vegetable cocktail juice. Look for low-sodium versions.
HEALTHY
INGREDIENTS | SERVES 6
6 plum tomatoes, seeded and chopped
1 cucumber, peeled and seeded
1 red onion, finely chopped
1 green bell pepper, chopped
4 cups vegetable cocktail juice
¼ cup red wine vinegar
2 tablespoons lemon juice
½ cup basil pesto
¼ teaspoon Tabasco sauce
2 cloves garlic, minced
½ cup chopped fresh basil
½ cup grated Parmesan cheese
1 avocado, peeled and diced
1. In large bowl, combine all ingredients except basil, cheese, and avocado and mix well. Cover and chill for 3–4 hours.
2. When ready to serve, stir in basil and cheese. Top with diced avocado and serve immediately.
Party Fun
You can serve gazpacho or other cold soups in lots of fun ways. Hollow out some bell peppers and spoon in the soup. Or serve the soup in chilled mugs with iced tea spoons. Garnish these fresh-tasting soups with croutons, sprigs of fresh herbs, or diced tomato or avocado.
CHAPTER 13
Cookies, Brownies, and Candies
Chewy Cherry Bars
Best Fudge
Peanut Butter Fudge Brownies
Angel Cookies
Lemon Meringue Bars
Almond Biscotti
Meringue-Filled Chocolate Cookies
Mocha Date Treats
Toffee Rocky Road Drops
Eight-Layer Cookie Bars
Lemon Meringue Cookies
Chinese Chews
Best Brownies
Blueberry Oatmeal Cookies
French Lace Cookies
S’Mores Bars
Orange-Mint Sugar Cookies
Fresh Apple Bar Cookies
Layered Ginger Bars
Pineapple Squares
Chocolate Cheesecake Cookies
Chewy Cherry Bars
These chewy bars are very easy to make and serve. Chop the cherries to make sure there are no pits in them.
INEXPENSIVE
INGREDIENTS | YIELDS ABOUT 3 DOZEN BARS
4 eggs
½ cup brown sugar
1¼ cups granulated sugar
2 teaspoons vanilla
1½ cups flour Pinch salt
1 teaspoon baking powder
1 cup dried cherries, chopped
1 cup flaked coconut
1 cup chopped walnuts
1 cup powdered sugar
1. Preheat oven to 375°F. Spray a 9″ × 13″ pan with nonstick cooking spray and set aside.
2. In large bowl, beat eggs with brown sugar and sugar until light colored and thick. Beat in vanilla, then stir in flour, salt, and baking powder.
3. Add dried cherries, coconut, and walnuts. Spread into prepared pan. Bake for 30–40 minutes or until bars are golden brown and set. Cool completely on wire rack.
4. Cut bars into 1″ × 3″ bars and roll on all sides in powdered sugar. Store at room temperature in airtight container.
Best Fudge
You have to stir the sugar and milk mixture constantly so it doesn’t burn. Small brown bits may appear; that’s okay, it adds a depth of flavor to the fudge.
QUICK
INGREDIENTS | YIELDS 36 PIECES
1½ cups sugar
1 cup brown sugar
1 (13-ounce) can evaporated milk
2 (12-ounce) packages semisweet chocolate chips
¼ cup light corn syrup
3 tablespoons butter
2 teaspoons vanilla
1. Grease a 9-inch square pan with unsalted butter and set aside. In large heavy saucepan, combine sugar, brown sugar, and evaporated milk. Cook over medium heat, stirring constantly with wire whisk, until mixture comes to a boil.
2. Reduce heat to low. Cook for 10 minutes longer, stirring constantly. Then remove from heat and stir in chocolate chips, corn syrup, butter, and vanilla.
3. Beat until chocolate is melted and fudge is smooth. Spread into prepared pan and chill until firm.
Peanut Butter Fudge Brownies
These rich brownies feed a crowd. They must be cut into small pieces because they’re so rich.
EASY
INGREDIENTS | YIELDS 36 BROWNIES
1 cup butter
1¼ cups peanut butter, divided
1 square unsweetened chocolate, chopped
1 cup sugar
¾ cup brown sugar
¼ cup cocoa 4 eggs
2 teaspoons vanilla 1 cup flour
¼ teaspoon salt
½ teaspoon baking powder
1 (12-ounce) package semisweet chocolate chips
1. Preheat oven to 350°F. Spray a 9″ × 13″ baking pan with nonstick baking spray containing flour and set aside.
2. In large saucepan, combine butter, ¼ cup peanut butter, and unsweetened chocolate. Melt over medium heat until smooth.
3. Remove from heat and stir in sugar, brown sugar, and cocoa; beat well. Beat in eggs, one at a time, then add vanilla.
4. Add flour, salt, and baking powder and mix just until combined. Spread into prepared pan. Microwave ½ cup peanut butter for 30 seconds, stir, and then drop by spoonfuls over batter; swirl with knife.
5. Bake for 25–35 minutes or just until brownies are set. Do not overbake.
6. For frosting, melt remaining ½ cup peanut butter with the chocolate chips in small skillet until smooth. Pour over warm brownies, spread to cover, then cool completely.
Angel Cookies
Traditional meringue cookies usually have just nuts and chopped dates inside. This twist on the classic is lighter and delicious.
HEALTHY
INGREDIENTS | YIELDS 4 DOZEN
COOKIES
4 egg whites
¼ teaspoon cream of tartar
¼ teaspoon salt
½ cup sugar
1½ cups powdered sugar
1 teaspoon vanilla
1 cup cornflakes cereal, crushed
1 cup chopped dried apricots
½ cup chopped cashews
Keep It Healthy
These little cookies are sweet and chewy, and very low in fat. You could make them even lower by substituting ½ cup chopped dates or dried cherries for the cashews. To make them more decadent and still healthy, top them with a drizzle of dark or bittersweet chocolate after they’ve cooled.
1. Preheat oven to 325°F. Line cookie sheets with parchment paper or Silpat liners. In large bowl, combine egg whites, cream of tartar, and salt; beat until foamy. Gradually add cup sugar; beat until soft peaks form.
2. Gradually beat in powdered sugar until stiff peaks form, then add vanilla. Fold in remaining ingredients.
3. Drop mixture by teaspoons onto cookie sheets. Bake for 12–16 minutes or until cookies are set and light golden brown. Let cool for 3 minutes, then remove to wire racks to cool completely.
Lemon Meringue Bars
A sweet-and-sour meringue tops a sweet and sour crust in these special and different bar cookies.
INEXPENSIVE
INGREDIENTS | YIELDS 24 BARS
½ cup butter, softened
1 tablespoon grated lemon zest
½ cup powdered sugar
2 egg yolks
2 egg whites
2 tablespoons lemon juice
½ cup sugar
½ cup finely crushed hard lemon candies
1. Preheat oven to 350°F. Spray a 9″ × 13″ pan with nonstick baking spray and set aside. In medium bowl, combine butter with zest and powdered sugar; beat well. Add egg yolks and flour and mix until a dough forms.
2. Press dough evenly in prepared pan. Bake for 8–9 minutes until very light golden brown. Remove from oven and set aside.
3. In large bowl, combine egg whites with lemon juice; beat until soft peaks form. Gradually add sugar, beating until stiff peaks form. Fold in candies.
4. Spread meringue mixture on base. Bake for 20–30 minutes longer until meringue is light golden brown. Cool completely, then cut into bars.