Broccoli & Cheddar Soup in a Bread Bowl

I did not get to do the step by step photos I normally do, sorry for that! But I wanted to go ahead and share the recipe, and next time I make this I will try to take photos of each step and update this post!

YOU WILL NEED:

2 large heads of broccoli (or more!)

2 Large Carrots (or more!)

1 can of cheddar cheese soup

2 cups Cheddar Cheese (and more for topping)

4 oz cream cheese

3 tbsp Butter

Flour

Milk

5 chicken bouillon cubes

Seasonings:

salt, pepper, tony cacheres, garlic powder, onion powder

Kaiser rolls

DIRECTIONS:

First you will need to wash your veggies and peel and finely shred the carrots with a grater.

Take a medium sized pot and fill with water, bouillon cubes, carrot shreds, and salt.

cook until bubbly and bouillon cubes have completely dissolved.

Then break up the broccoli and add to pot, cook until tender.

In a separate larger pot, melt 3 tbsp of butter on med heat whisk in flour to make roux.

Then whisk in the can of cheddar cheese soup and the 4 oz cream cheese (best at room temp) then add in about a can or so of milk to make it creamy.

when that mixture starts to bubble a little, start adding in your chicken broth and veggies one cup at a time.

Add seasonings to taste.

Let it simmer until it has thickened and then add in 2 cups of cheddar cheese.

To make the bread bowls I just took a sharp knife and cut out a kaiser roll at an angle in a circle. 

I took the tops of the rolls and cubed them to toast for dipping.

I buttered inside the rolls and on the edges baked 350 degrees for about 5 minutes and then put them under the broiler until they were golden brown.

I then poured the soup into the bowl and topped with additional cheese and returned to broiler to melt.

I hope you all enjoy!! we REALLY did! =)

Country style ribs and red potatoes

This is a favorite that my mother always use to make!

YOU WILL NEED:

1 package boneless country style ribs

1 3 lb bag red potatoes

1 onion

3 beef boullion cubes 

Oil 

Flour

Seasonings:

Salt, pepper, tony cacheres, lawrys, onion powder, garlic powder, kitchen bouquet 

You will need to brown your ribs by coating them lightly with seasonings and flour. Put a little oil in the pan and continue to flip on each side until all browned.

You can add in your onions after flipping the ribs once 

Cover with water, just to the top of the ribs.

Cover and simmer for about 5 hours or until ribs are tender enough to be broken with a fork.

After simmering for about 5 hours this is what it will look like..

You will then need to wash and cut your red potatoes in half and add to skillet.

Return lid and continue to simmer until potatoes are tender and juices have soaked in.

When they're done add a little cold water mixed with corn starch to thicken the gravy.

And voila! 

I always smash the potatoes and add the ribs and gravy on top.

"Mama Shirley's cornbread"

You will need: 

a small seasoned cast iron skillet

1 cup white self rising cornmeal

1 cup self rising flour

1 + cups buttermilk

Vegetable Oil 

Shortening 

Preheat oven to 375 degrees

Coat the inside of your pan with a light amount of shortening and then pour about 2 tbsp of vegetable oil into skillet. Set on stove burner med heat to warm the oil.

In a bowl mix the corn meal and flour together then add the cup of buttermilk first. Then add more buttermilk until it's a smooth consistency.

Pour mixture into skillet while still on burner.

Oil will float to the top, take a spoon and smooth the oil over the top. 

Place in a preheated 375 degree oven for about 25-30 minutes.

Flip on to a plate.