So, I made broccoli cheese soup for the first time. 🥦🧀🥣


I’ve made a few different soups before, but never really tackled one with a creamy base. I like my soups pretty simple. I probably used more ingredients here than I needed to. Generally at this point with soups or chili, I just throw a bunch of stuff in a pot and see what happens. I read a few different recipes at the top of a Google search, and went from there. I am really bad at measuring stuff. I just throw in an eyeballed amount.

AiXeLsyD13's Broccoli Cheese Soup
AiXeLsyD13’s Broccoli Cheese Soup | This was my first attempt. It wasn’t bad!

Tools you’ll definitely need:

  • Stock pot
  • Cheese grater
  • Spoon
  • Spatula

Ingredients:

  • 1½ sticks of butter
  • ¾ cup of flour
  • ½ cup of shredded carrots
  • ¼ cup of diced celery
  • ½ Spanish onion
  • 1 Tbsp. minced garlic
  • ½ tsp. ground mustard
  • ½ tsp. paprika
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • salt & pepper to taste
  • 1 cup buttermilk
  • 32 oz. box of chicken stock
  • 32 oz. box of chicken stock
  • 32 oz. box of vegetable broth
  • 2 bundles of fresh broccoli (chopped up into spoon-sized pieces)
  • ¼ cup of bacon pieces
  • 7 oz. block of extra sharp cheddar cheese (grated)
  • 7 oz. block of white cheddar cheese (grated)
  • ½ cup of parmesan cheese
  • 1 lb. block of Velveeta (cut onto small chunks)
  • 2 cup bag of shredded “mac & cheese blend” cheese
  • 1 cup instant mashed potato flakes

Method:

  1. Melt butter on medium heat in the bottom of your stock pot, add celery, carrots, onions, & sautée for a bit.
  2. Mix spices with the flour, add to pot to make a roux and let it get a nice color brown.
  3. Add minced garlic at the end… sometimes it burns easily.
  4. Add 3 boxes of stock, then the buttermilk while it’s still cool to prevent curdling.
  5. Add broccoli & bacon pieces, bring to a boil, simmer for about 15 to 20 minutes.
  6. Turn heat to low, stir in all that cheese.
  7. Add mashed potato flakes to thicken. (I think I poured in a bit more buttermilk in here too.)

Notes:

  • Obviously, you can use your preferred onions, cheeses, stock, etc. You could use heavy cream instead of buttermilk.
  • I would say next time I will make more roux & use one less box of broth for a thicker soup. Maybe a bullion cube would add flavor without the liquid? I could cook it longer to get it thicker too. I like a ridiculously thick soup.
  • I like to use beer in ham soup, I bet it would go great here. Maybe I could sub that & a bullion cube for a box of broth next time?
  • I read that the bagged pre-shredded cheese doesn’t melt as easily, but it seemed to incorporate just as well as the rest of the stuff.

So, that’s it. I would be very interested in your suggestions, tips, tricks, & “secrets” in the comments. Have you tried this recipe? Did you put your spin on it? Let me know in the comments.

I thought about putting this in a bread bowl, but I opted to make my take on ham & cheese oven sandwiches. Maybe I’ll get into baking next time, or just buy some bread bowls pre-made.

🥦🧀🥣

If you liked this recipe, maybe check out these ones:

White Trash ’Taters


I have heard them called many things.  Funeral potatoes, cheesy potatoes, picnic potatoes.  I like our name best.  No idea where the recipe came from originally.  I have been coming here to look for recipes and I noticed I hadn’t posted it here.  I posted it on a blog I never really kept up with.

I made these for Christmas in lieu of spending all the time it takes to make my decadent cheesy scalloped potatoes.

White Trash ’Taters Recipe

  • 2 lb. bag of Ore Ida frozen hash browns (cubes)
  • 2 cans cream of chicken soup
  • 1 cup sour cream
  • 2 cups shredded sharp cheddar cheese
  • 1 stick oleo/butter
  • 3 tbsp. Onion (optional)
  • 1 bag sour cream & onion potato chips.

Pre-heat oven to 350°. Grease 9” x 13” pan.

Mix all ingredients except potatoes in large bowl. Put frozen potatoes into pan, break clumps if necessary. Stir in cheese mixture, mix well.

Crush sour cream & onion potato chips and sprinkle over top of pan.

Cover with aluminum foil, bake for 1 hour at 350°, remove foil & bake for 10-15 min. longer.

Substitutions/Variations: I don’t use onions in mine… but I have bought the potatoes “southwest style” with green peppers. Also, if you don’t like cream of chicken… cream of mushroom or celery or potato or just about anything will do. I usually double the sour cream called for above, and use I Can’t Believe It’s Not Butter instead of butter or oleo. Also… in place of the chips I have seen corn flakes or Ritz crackers. Once you get it down, you can adapt it any way you like.

Do you make this?  Do you change it up?  I have used shredded gouda in addition to the sharp cheddar and it is awesome.  I usually end up doubling this for some reason.  I want to try BBQ chips on top one of these days.

🔥 Gimme Your Mountain Pie Recipes! 🔥 🌳🌲🏕️🌳


So, do you like mountain pies? I sure do.

Typical mountain pie preparation, assembly, & cooking at church camp.

Typical mountain pie preparation, assembly, & cooking at church camp.

This is a horrible blurry photo of a mountain pie, but look at those crimped edges!We used to make them every time we went camping when I was a kid, and we camped quite often. Nothing beats cooking a mountain pie over the hot coals of an aging campfire. We generally make pizza ones, and we have made Reuben ones, and you have your standard pie-filling from a can/powdered sugar on top ones… but other than that I haven’t gotten too crazy. One time I did make a baked bean one. I mean, why not? Also, once we put leftover nine-can vegetable soup in an electric sandwich maker that we got on clearance from Kmart for $5. So, that is sort of similar to making a mountain pie. I mean, it would have made a good one.

It's a bit crispy, but I assure you it was delicious.

Look at those crimped edges!

You gotta use a cast iron pie iron though, not those goofy aluminum ones. I have melted many an aluminum pie iron. I make those coals blacksmith hot. Also, you need one that seals the edges. The ones that don’t make a seal are just sandwich-heater-uppers and that’s bogus. I know they also make round ones where you can cook an egg and make an Egg McMuffin-ish type of sandwich.

My wife & I counsel for church camp every summer, and my camp always makes mountain pies… a tradition my family brought to our camp group when I was younger. Usually my friend Laurel & I end up being the cooks, over a fire in a pavilion fireplace that rivals the fury of Mount Doom of Mordor.

Some of the campers have made cool ones with Reese’s Peanut Butter Cups. I need to try that. (Side note: have you ever had a campfire banana? Do it!) An old preacher friend of ours enjoys one filled with butter & powdered sugar. I bet it’s like a donut.

#MountainPieMadness

Moutain Pielander? THERE CAN ONLY BE ONE! #MountainPieMadness

So, what are your go-to mountain pie recipes?  I hear some people also call them hobo pies, pudgy pies, campfire pies, jaffle pies, and other crazy stuff.  They have to rank up there right behind hot dogs and s’mores as the #1 campfire food.  I have thought a cheesesteak one would be delicious, maybe an Italian Sub on, maybe a burger melt/’Frisco burger kind of thing, maybe one with baked beans and a sliced hot dog would be the ultimate campfire mashup?  You could go with a classic grilled cheese.

Share your tried-and-true recipes and your zany ideas in the comments!

Sloppy Joes (Cheap Quick Manwich Copy Cat Recipe)


I already blogged about the yinzer Sloppy Joe made with chipped ham.  This is the more traditional one.  It’s less barbecue-y than the BBQ pork n’ slaw sandwich I blogged about though.

Who is Joe anyway, and why was he sloppy? Maybe Wikipedia knows.

My wife’s grandma had a recipe for “Barbecued Beef” that looks and tastes a lot like Manwich (or the knock-off brands):

Sloppy Joe "Barbecue Beef" Manwich CopyCat Recipe

My daughter could eat it every day, but we just make the sauce without the peppers & onions.  Also, we usually skip the Worcester sauce, but I have subbed in a bit of A1.  Here’s how I would do it…

Then mix this all together & add it…

  • ¾ Cup of (Heinz) Ketchup
  • 2 Tablespoons of Butter (Butter, not “buttery spread” or oil that’s whipped to make it look like butter.)
  • 2 Tablespoons Brown Sugar
  • 2 Tablespoons Mustard (I use whatever we have… usually honey mustard.)
  • 1 Tablespoon A1 (optional)
  • Salt or season-salt to taste (optional)

This is best on the super-cheap hamburger buns… not those awesome homemade deli roll kind.  It really does taste like Manwich & it’s all stuff you probably have on hand.  It’s an easy crowd-pleaser, and its a double-whammy if you pair it with Mac n’ Cheese or ‘Tater Tots.

Try my meatball sub if you get a sale on ground beef.  Why are you still reading?  Go make this!

 

#MeatballSub #Recipe


So, I’ve been hungry for meatball subs.  They’re so simple to make, but we just never seem to do it at home.  I shared the photo on social media, because I’m weird like that and it annoys people, and some people seemed to dig it.  wanted to share how easy it was with a minimal amount of effort.

So, the wife got a pound of ground meat from Aldi the other day, and I picked up the rest of the stuff that we didn’t already have at Giant Eagle on my way home from work.  I probably could have gotten all of this from Aldi.

So this is what I used…

  • 1 lb. of ground beef
  • a handful or two of finely shredded fancy 6 cheese “Italian” stuff – I started with a 2 cup bag.  We always have this or something similar around.
  • Whatever “shake cheese” you put on spaghetti. I have Parmigiano-Reggiano because they think it needs to sound fancy.
  • A handful of crackers.  We had “club” crackers from Aldi
  • Italian Dressing (we seem to really dig Kraft Roasted Red Pepper Italian)
  • A jar of cheap-ass pizza sauce  (I probably should have used some better marinara sauce)
  • Spices (Season All, cracked black pepper, onion powder, garlic powder, salt, Italian seasoning, paprika …whatever floats your boat.)
  • Brown sugar
  • Sub buns (I like the Cellone’s or bakery ones, but I was being cheap this shopping trip and got some weird mass-produced ones.)
  • EVOO
  • Butter

And this is what I did…

Meatball Subs

MEAT.

Turn the oven on first so you don’t have to worry about it later.  Put it on 375° because that’s always what they seem to say to put it on.  I don’t know why.  I don’t even know who they are.

I made some meatballs with the meat, some hand-crushed crackers, a dash of the pizza sauce, a dash of Italian dressing, a dash of whatever spices I grabbed off the rack (probably pepper, season all, onion powder, garlic powder, and paprika), a bit of the Parmesan shake cheese and the mysterious “six cheese Italian” stuff.

I put some spices on the outside because why not, and tossed them into a frying pan with EVOO and a small pat of butter on the bottom.  I pre-heated it to high, then turned it to 6 before I tossed in the balls.  6 is at about 6:00 on my stupid electric stove top.

I melted a bit of butter in the microwave.  I quickly cut open the buns, put them on a baking sheet, spread on some melted butter with a brush and added… garlic powder, onion powder, a dash of shake cheese, and “Italian seasoning” to the buns.  No Italian seasoning for my wife, and no garlic powder for my 2½ year old.  I popped them in the 375° oven on the middle rack for a bit.

I used tongs to turn the meatballs over & popped a lid on the pan.

I dumped the remaining pizza sauce into a soup cup (it was a little jar), and added a sprinkle of brown sugar.  I nuked it for 45 seconds or so.  Why?  I like sweet sauce, and grandma always said “it cuts the acid.”

I turned the meatballs on to an undone side, and got the sub rolls out of the oven.  I knew they were done because… I didn’t even look at them.  I just took them out.  They looked fine.  Plus, we’re not totally finished.  I added some pizza sauce and some of the finely shredded awkwardly named cheese to the buns.

I made sure the meatballs weren’t going to kill us with the food thermometer.  They weren’t.  I put those on the buns and added more sauce, shredded cheese, and shake cheese.

I set some meatballs aside for my 10 month old.  The sandwich was a little much for him, but he will eat just about anything you put in front of him.  Seriously.  even if it’s not edible.

I put the now built subs into the oven and cranked the knob to 400° because I am impatient and my 2½ year old kept asking if lunch was ready.  I turned the light on in the oven and watched the cheese melt.  Not only was that fun, I could also make sure I wasn’t going to burn the bejesus out of things.  I didn’t.  I took it out in time.

Well, some of the cheese that fell on to the baking sheet burned, because I made a mess.  Oh well.

These were pretty good, although next time I will use different/better sauce.  That squeeze stuff isn’t bad.  Maybe I can make a simple marinara.  Also, homemade-ish deli rolls or Cellone’s are worth it… and I would cut a little triangle out of the top like Subway used to, before we were over-saturated with them and they started to serve terrible cream-of-deathfish.

At any rate.  This is easy to do.  You could buy your own meatballs or bake your own bread or use cheese slices to make this as easy or as difficult as you like.  I cut my 2½ year old’s into 3 sections so she had sliders.  I cut my wife’s in 2.  I ate the whole thing in one big sandwich like a hungry hungry pig.  I refuse to apologize.

Share photos of yours or links to your own blogged recipe in the comments!

 

“Our hot air poppers are not designed with an on/off switch.”


Didn’t I just email & tell you that?  I think I did.

Perhaps I’m getting ahead of myself again.  Did you read all about the Evil Popcorn Popper?  It wants you to tempt death by electric shock each time you feel like making a tasty air-popped snack.  Others chimed in on Facebook with their tales of appliance treachery.  In the comments, I formulated an email. I sent it.  Here it is:

Hello Presto®!

I recently bought one of your popcorn poppers because we had one when I was a kid and air-popped popcorn is always better than that microwave stuff. We can agree there, right?

I have a few questions about your design choices.

First… The butter tray. Why doesn’t any butter that I put in it melt? I’ve tried actual butter and “I Can’t Believe It’s Not Butter!®” both to no avail. Did you guys test this out in the factory? Does anyone there own one of these poppers? They’ve never pointed out this problem? I can certainly melt it in the microwave, but it’s amusing to me that the popper has a butter tray that clearly doesn’t work (even long after all the popcorn has popped). Yes, I have sat there stubbornly for a while waiting for the butter to melt for many minutes after the last dead kernel spits out of the popper. When I was a kid, our popper had a metal tray. I think it did a better job of conducting heat & melting the butter. I think it even fit an entire artery-clogging stick (as long as my parents or the babysitter weren’t looking). Do you guys have any poppers for sale that actually pop popcorn AND melt butter? I’d like to see one.

Second (and more importantly)… The power switch, or lack thereof? It’s kind of scary. You guys seem to gloss over it on the video located on your site: http://www.gopresto.com/products/products.php?stock=04820

Is that guy a chef and an electrician? Is he certified to plug in live wires? Do you guys not see the spark(s) when you plug the thing in? Have you ever actually plugged one in? Do you feel that it’s dangerous? I almost want to plug it in to a mulch-outlet power strip with an on/off switch and use that to turn it on so I don’t accidentally put my thumb in between the prongs as I’m plugging it in.

Speaking of switches, you can get a nice rocker switch from Grainger relatively cheaply: http://www.grainger.com/Grainger/CARLING-TECHNOLOGIES-Rocker-Switch-1A822

I’m sure you can get them even cheaper if you buy in bulk… and I’m sure they’re not all that difficult to install.

Can you imagine if other electrical products didn’t have an on/off switch? Toasters? Curling irons? Hair dryers? (They almost all come with circuit breakers now!) Electric knives? Electric hedge trimmers or weed whackers?

You really don’t feel that it’s dangerous? Not so much as a warning label adorns the power cord? Do you use gloves to plug yours in? Why was the plugging done off camera in the video?

I really look forward to your thoughts on these issues. I might go make some popcorn while I wait. I’ll be sure to melt the butter in the microwave first, and I hope I’m not electrocuted when I plug the popper in so I can read your reply!

Inquisitively,
-Waldo

This was the reply:

From: Presto Customer Service <contact@gopresto.com>
Date: Thu, Nov 29, 2012 at 3:01 PM
Subject: RE: Where’s the switch?
To: Waldo Lunar <world.and.lunar.domination@gmail.com>

Good morning,

I’m sorry to hear of your dissatisfaction with your hot air popper.    We have not received complaints of butter not melting in the butter melter.  Please note that the instructions do indicate that soft/room temperature butter or margarine needs to be used, refrigerated butter will not melt during the short popping period.  I do not recommend that you let the unit run after the corn has popped, as this could cause the unit to overheat.

Our hot air poppers are not designed with an on/off switch.  I talked with our Quality Manager and he indicated that there are no plans to change the design to include a switch.  The unit has been tested very thoroughly and meets all UL mandates.  If you read and follow the instruction manual,  you can feel assured that this appliance is safe to use.

Have a good day.

Colleen
NPI Customer Service
Shipments made to U.S. or Canada only

Well, that was unsatisfactory.  Letting it run empty to melt butter is bad, but plugging in a live appliance is OK?  I call shenanigans.  Shenanigans because we keep butter in the ‘fridge, and shenanigans because plugging something in that sparks feels kind of dangerous.

I do find the sentence “I talked with our Quality Manager and he indicated that there are no plans to change the design to include a switch” highly amusing.  They had a discussion about my email.  This has never come up before?  Say it with me: Shenanigans.  I’d like to know what the quality manager really said.

Who exactly are Underwriters Laboratories and why do they put their logo on everything?  How did they decided that plugging in a live wire is safe?  Maybe I should write to them and ask about it?

⚡⚠⚡ The Evil Popcorn Popper ⚡⚠⚡


A while ago I bought a popcorn popper similar to one we had when I was a kid.  It’s a rather simple appliance, and I have many fond memories of making a mess by trying to use a bowl that was too small and putting way too much butter on it.  I still like popcorn, and the stuff from a popper is leaps & bounds more awesome than the microwavable kind (but not as cool as the little foil pan that puffs up when you hold it over an oven burner).

Presto® PopLite® hot air corn popper
Presto® PopLite® hot air corn popper

I have a popcorn popper that looks a lot like the one in the photo, I think it’s a Presto® PopLite® hot air corn popper.

The one we had when I was a kid was a little fancier… it had a cup that you filled with a trap door where the butter cup here is… and a butter tray made of metal about the size of a stick of butter in front of that. The one pictured here is like the one currently at home, and it sure doesn’t melt butter… even if you leave it long after all the popcorn has popped.  Did anyone test this at the factory before they boxed & shipped it?  No one that works there has ever tried to use this thing?

One similar feature to the one I remember form my childhood is a distinct lack of a power switch.  Don’t believe me?  Check out the video from their site:

One of the first things you learn as a child after the word “no”, not sticking things up your nose, and not eating stuff you find on the floor is to not stick your fingers (or anything else) into an electrical outlet.  Everything else comes with a warning label. directly on the electrical cord.. like your hair dryer, a toaster, or even a lamp.  This thing just plugs right into the outlet with a crazy little spark and a jarring whir of sound.

Perhaps one has to be a chef to operate the thing?  Maybe the guy in the video is just in a costume, I don’t know.  Maybe he’s an electrician.  Do they have professional popcorn chefs?  Was he trained to properly plug a live cord into a receptacle?  I like how they don’t show you that part.

I can’t think of anything else that’s on as soon as you plug it in.  You can buy a rocker switch rather cheaply.  Are they that hard to install?  Are they that much more expensive?  Should I write to Presto and ask them why they let his dangerous chaos continue?  I just might.

What kind of popcorn popper do you have (if you have one)?  I’ve never tried one that uses oil… or on of the ones that looks like a tiny cart.  Do you have a tricky death-tempting popcorn popper at home, or any other appliance that dares you to dance with 110v?

We have a Winner! Bronco Berry Ball Sauce


Bronco Berry Poll

#Bronco13 Contest

Trista’s Bronco Berry Ball Sauce wins!  Thanks to all 3 of your for submitting recipes, thanks to all 13 of you who voted.  (Or less people, multiple times…)

I thought I had set up the poll to close automatically after a week… but it seems to have kept going.  So, I froze it in time with the screen capture to the right.

I’ll contact Trista to let her know she won, and get the 13 packets of Bronco Berry goodness on their way to her!

If you have no idea what this is all about, where have you been?  You may follow the adventures of Bronco Jalapeño in these posts:

Perhaps Trista will give us an acceptance speech, or a photo of her Bronco Berry Ball Sauce!

We have three #Bronco13 contest entries! Vote for your favorite.


So, about 2 weeks ago, I started a contest.  Due to circumstances beyond my control, I had to delay the voting portion for a week.  We shall commence forthwith.

We have 3 entrants, and now it’s up to you the reader to decide who wins 13 packets of Arby’s glorious Bronco Berry Sauce that was bestowed upon me by Hala Moddelmog.

Here are the entries, you may vote for your favorite at the bottom:

Savory Bronco Balls by Matt

1 lb. ground beef
1/2 c. dry bread crumbs
1/3 c. minced onion
1/4 c. milk
1 egg
1 tbsp. parsley flakes
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. Worcestershire sauce
1/4 c. shortening
2 Cups Bronco Sauce

Mix beef, crumbs, onion, milk, egg, parsley flakes, salt, pepper, and Worcestershire sauce. Gently shape into 1-inch balls. Melt shortening in electric skillet, brown meatballs. Remove meatballs from skillet; drain off fat. Heat Bronco Berry Sauce in large crock pot stirring constantly. Add meatballs; stir until coated. Simmer 30 minutes, serve hot with a toothpick or in a sub roll.

The BBP by Damaris

(Bronco Berry Pierogie)

Ingredients
*Pierogies
*Butter
*Bronco Berry Sauce

Directions
*crisp up some Pierogies in butter in a skillet
*put on a plate
*dip in Bronco Berry Sauce, or drizzle on for a fabulous presentation

Bronco Berry Ball Sauce by Trista

Sauce:
Ingredients:

48 precooked meatballs

(Meatball recipe at the end for people who don’t know how to wad together some meat and seasoning)
12 oz bottle of Heinz Chili Sauce
8 oz jar of grape jelly
Arby’s Bronco Berry Sauce
Dump entire bottle of chili sauce into a pot. Add half of the jar of grape jelly (4 ounces) and equal amount of Arby’s Bronco Berry Saunce. Heat and stir until everything cooks down into a yummy looking sauce. Add meatballs. Simmer. Serve.

So, now you vote!  Who deserves to win the 13 lucky packets of sweet jalapeño goodness?

You have a week to vote, then I’ll ship the goodies to the winner after they’re notified.  You vote according to the rules of the poll, so I believe you can vote often.  Get your friends & family to vote for you, and may the best recipe win!

If you haven’t been following the adventures of Bronco Jalapeño, you may want to catch up:

Get Stuffed.


I can’t wait to make stuffing again. It’s ridiculously tasty. I love the carb overload. Maybe I will get those goggles, and I need to pick up some Yuengling.  A week from tonight, I should be in the process of creating this awesomeness.

I’ll show you my stuffing recipe if you show me yours.

How do you do it?

Maybe this year, I’ll try to make some Potato Filling too.  There are a bunch of recipes for it out there.  Maybe stuffing balls would be good…  Now I’m hungry.

STUFFING!

STUFFING!

Yuengling Lager

Beer