Quick & Easy Broccoli Cheddar Soup

Broccoli cheddar soup is my absolute favorite soup option so when I put together this recipe I was looking for something that would be easy to make but also definitely satisfy my love of broccoli cheddar. This soup is thick, creamy, and full of delicious cheese & broccoli flavors.

Ingredients:

  • 1 whole stick butter (1/2 cup)
  • 1 Tbs onion powder
  • 1/3 cup flour
  • 4 cups whole milk
  • 2 cups half-and-half
  • 4 heads broccoli- cut into florets (you can also use frozen broccoli if that is easier)
  • 4 cups grated sharp cheddar cheese (you can also use mild cheddar, cheddar jack, etc)
  • 1/4 tsp salt
  • 1 tsp ground black pepper
  • 1/2 – 1 cup chicken broth (veggie works okay too)
  • Nutmeg (optional)

Directions:

  1. Melt butter in large pot over medium heat; add onion powder. Mix well & allow to become a golden brown.
  2. Add flour to butter/onion mixture. Stir well & allow to thicken (no more than 1 minute).
  3. Pour in milk & half-and-half, a pinch of nutmeg (if desired), salt, and pepper. Stir to combine & add broccoli in.
  4. Cover pot, reduce heat to low & allow to simmer for 30 minutes.
  5. Stir in 3-4 cups of cheese until melted.
  6. Add in chicken broth starting with 1/2 a cup at first until you get the soup thickness you desire.
  7. Using a blender, immersion blender, or potato masher break up the broccoli into smaller bite sized pieces or until puree’d (smooth & creamy).
  8. ENJOY!

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Quick BBQ Popcorn Chicken

This recipe is SO easy, it’s perfect for a quick dinner but also for a get-together!

Ingredients

  • 2 chicken breasts
  • 1 cup BBQ sauce (I used Sweet Baby Rays brand)
  • 6 cups crushed BBQ chips (I use Lays brand)

Directions

  1. Preheat oven to 375º and spray a baking sheet with nonstick cooking spray
  2. Cut chicken breasts into bite-sized pieces and place on a large bowl
  3. Add the BBQ sauce to the bowl & stir until chicken is well coated
  4. In a large ziplock bag, crush the BBQ chips into desired crumbs
  5. Add 1/2 of the chips (3 cups) to the bowl of chicken and stir
  6. Add the other 1/2 of the potato chips to a separate bowl
  7. Coat each piece of chicken in chip crumbs until fully covered and place on prepared baking tray
  8. Bake chicken until golden brown (about 12 minutes)
  9. Serve with a side of ranch dressing or any sauce! You can even eat them without additional sauce!
  10. ENJOY!

 

 

Deviled Eggs with a Twist

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For our first recipe in the Thanksgiving series I thought we’d go with something that is common but easy to make.

Deviled eggs are a often a definite for our holiday meals. We all love them and the recipe we usually use has been shared within our family for years now. This recipe has a slight twist to from our usual version so I’ll also post about the original below.

Ingredients

  • 1 Dozen eggs
  • 1/2 Cup mayonnaise
  • 1 Tablespoon parsley flakes
  • 1 Teaspoon yellow mustard
  • 1/8 Teaspoon onion powder
  • Salt and Pepper to taste
  • Paprika for garnish

Directions

  1. To hard-boil your eggs place them in a large pot and add just enough water to cover the eggs and turn your burner on high heat. Once your water begins to bowl turn the temperature down a little and let the eggs boil for 15 minutes.
    1. Tip: If you add about a teaspoon of baking soda to the water it will help the eggs peal easier.
  2. Once the eggs have finished let them cool completely and then peel them.
  3. Cut your eggs in half the long way (from tip to bottom) and place the yolks in a medium sized bowl.
    1. Tip: To avoid tearing the egg whites I always gently turn the eggs upside down and the yolk usually slips out on its own. Deviled Eggs, Deviled egg recipe, egg recipe, hard boiled eggs, hardboiled eggs, hard boiled egg recipe, egg recipe, easter recipe, thanksgiving recipe, easy deviled eggs, paprika, classic deviled eggs, deviled eggs with a twist
  4. Using a small fork or a potato masher crush the yolks so that they’re crumbly.
  5. Add in the mayo, parsley flakes, mustard, onion powder, and salt and pepper.
  6. Add the yolk mixture to your egg whites.
    1. Tip: There are many ways to do this, you can add the yolks to a piping bag with a decorative tip, add them to a freezer bag and cut a corner off, or use a small spoon or melon scooper and “plop” them in.
    2. We have found that out of all of these ideas the most effective for us has been the melon scooper or the piping bag options.
  7. Sprinkle a little bit of paprika onto your eggs and they’re ready to go!

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ENJOY!

To follow along with our Thanksgiving series follow us or check back with our original post (:

***** If you’re interested in trying our original recipe simply don’t add the onion powder or parsley flakes. We also usually only add the paprika to about half of the eggs because not everyone in our family likes it.

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Classic Deviled Eggs

Thanksgiving is Coming!

As Thanksgiving is quickly approaching we thought it would be a great idea to run a Thanksgiving series for all of our followers.

Thanksgiving has been hosted at our house for quite a few years now and each year we’ve made some little changes here and there in the hopes that the day will go smoother and be less stressful than the year before. So in the next few weeks we will be sharing some of our favorite Thanksgiving recipes with you as well as some helpful tips and decorating ideas. If you’d like to stay up to date with the series follow us and you’ll get notifications in your inbox!

If you have any specific questions related to Thanksgiving send us an email and we’ll be sure to answer them for you! Our email address is cherishedcottage98@gmail.com.

Happy Thanksgiving!

Recipes

  1. Deviled Eggs with a Twist

Homemade Peanut Butter Pumpkin Dog Treat Recipe

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As almost every dog owner knows, peanut butter is pretty much a favorite for all dogs. But what I recently read and confirmed with a veterinarian is that pumpkin is actually really good for you dog. Our older beagle (Toby) has a sensitive tummy and I can never give him store bought treats because they make him sick. Apparently pumpkin actually helps to calm an upset tummy for dogs. I don’t know if this works for humans but Toby had no problems with these treats.

Ingredients

  • 1cup of 100% Pure Pumpkin Puree
  • 1/2 cup of Peanut Butter
  • 1 cup Oats
  • 1 cup Flour
  • 1 tsp Ground Cinnamon
  • 1 tsp Pumpkin Spice

 

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The boys (and Cleo) “patiently” waiting for their treats to be done!

Directions

  1. Preheat the oven to 350° and line 2 to 3 cookie sheets with parchment paper for easy cleanup.
  2. Combine all of the ingredients to a large bowl and mix together on a medium speed. Be sure to scrape down the sides of your bowl and the bottom to make sure all ingredients get mixed thoroughly.
  3. If you want to make cut out cookies you’ll want your dough to be a little drier so you may need to add some extra flour to the mixture. Just add enough that it won’t be sticky and that you can roll it out.If not, just take spoonfuls of the mixture out of your bowl and “plop” them onto your cookie sheets.
  4. If you’re cutting the cookies out, roll the dough out onto a piece of parchment paper to the desired thickness. My boys prefer the thicker dog biscuits so I made my dough a little thick for them. The thicker they are the softer they will be.
  5. Once you have your cookies on your baking sheets they need to bake for 10-15 minutes.

Allow these to cool and then serve to your pup!

 

 

The boys clearly loved their snacks! For more puppy love check out our Meet the “Puppies”  post!

Blueberry Crisp

Does anyone else have moments where they just don’t know what to have for dinner and end up just having waffles and ice cream? I swear I’ve only met one other family that does this but sometimes it’s the best option we can come up with when everyone’s had a long and rough day and doesn’t want to cook.

That night was tonight but we didn’t want waffles (who wouldn’t want ice cream?) so I decided to make blueberry crisp instead. My old elementary school has a fundraiser each year in which they sell 10 pound boxes of blueberries for a pretty fair price. Every year my mom orders two boxes so this year I decided to use up some of them right away (I’m not a huge blueberry fan).

This is a pretty quick and easy recipe and it has the perfect amount of sweetness.

Here’s what you’ll need:

For the blueberries:

  • 6 cups of blueberries (We freeze our blueberries so they won’t go bad as quickly so the ones I used for my cobbler were still frozen but they don’t have to be)
  • 1 tablespoon of flour (you’ll need to use 2 tablespoons if they’re frozen)
  • 1 tablespoon brown sugar

Put your blueberries in a large bowl and coat them with the flour and brown sugar. Set aside.

For the cobbler:

  • 2 cups of oats
  • 1 cup of pecans (I used chopped)
  • 1 cup flour
  • 1 cup brown sugar
  • 1 tablespoon cinnamon sugar
  • 1 1/2 – 2 sticks of butter
  1. Preheat oven to 375°
  2. Pour blueberries into 8×8 greased pan
  3. Put oats and pecans in food processor until chopped finely
  4. Put the oat-pecan mixture in mixer and add in the flour, brown sugar, cinnamon sugar, and butter.
  5. Mix until it’s clumpy (the amount of “clumpiness” is up to you, some people prefer it to be very fine while others prefer is to be more chunky.
  6. Sprinkle mixture over the blueberries and you’re ready to bake!
  7. Bake for 40-45 minutes.

Enjoy

Peaches and Cream Ice Pops

At my recent graduation party I was gifted an ice pop maker and a recipe book. Many people who know me know my love for ice pops as well as recipes and creating my own recipes. This recipe is one I cooked up after a recent visit to my favorite farm market near our house. They had fresh peaches and I was eager to find something cool to cook up with my peaches in this heat. The only recommendation I would make that I did not do is to do two layers of each flavor in the pop starting with cream at the tip.

Chopped Peaches

These are the ice pop trays that I use and recommend. They’re easy to use, mess free, and easy to clean.If you have small kids (or if you’re messy like me) one of the coolest things about these pops is that they have a drip guard! If you don’t have an ice pop maker you can just get popsicle sticks and small plastic cups.

To begin you’ll need to make some simple syrup and to do that you’ll need:

  • 2 cups of water
  • 2 cups of sugar

In a small sauce pan add the water and then the sugar, whisk them together and then bring to a boil over medium heat. Once the mixture starts to boil allow the simple syrup to boil for 5 minutes and then remove from the heat.

Peach Flavor

  • 2 cups chopped fresh peaches
  • at least 2 tablespoons of water

Combine the peaches and water in a saucepan over medium heat (I added about two more tablespoons as the peaches were cooking) and gently crush the peaches with a potato masher or a wooden spoon. You want to be careful not to burn the peaches so gently stir them around. Once the peaches have cooked out some juice and are mostly in clumps remove the mixture from the heat.

Next you’ll want to add the simple syrup until the peaches are sweet enough to your preference. The peaches I used were very fresh so they weren’t crushing as easily so I added a little less than half of the simple syrup to start and then blended everything so it wasn’t as clumpy and just tasted it as it mixed. Once the peach flavoring is to your liking set aside to begin the cream.

Now you just have to make the cream mixture!

  • 2 tablespoons sugar
  • 1/4 tsp vanilla
  • 1 cup greek yogurt
  • 1 cup milk

In a large bowl mix together the yogurt, milk, sugar and vanilla. I added the milk last so I wouldn’t be splashing it around. Once it’s mixed you’re ready to make your pops!

Start by dumping some of the cream mixture into the tips of each of your ice pop containers and allow to freeze for 20 minutes. Alternate by flavors and allowing them to freeze for 20 minutes. By the end you should have cream, peach, cream, peach. Let them freeze for about 4 hours and then enjoy!

Peach Pop2

No Mess Easter Eggs

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Hardboiled eggs and rice. No, seriously. This is SO easy! You start with room temperature eggs that have been hardboiled. Pictures follow directions.

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  • 1 plastic container with a lid for each color of food coloring you will use. Make sure the container is large enough so the hardboiled egg  will be able to roll freely inside the container
  • ½ cup of white uncooked rice for each container
  • 1 box of brightly colored food dye in various colors
  • An empty egg carton for each dozen of eggs that are dyed

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Choose your colors. Apply 6 drops of food dye to each container. Place the lid on the container and shake until you have all the rice coated well with the color you have chosen. Place the hardboiled egg inside and snap on the lid. Shake and roll the egg (gently) until you have reached the desired color. It is that easy! Experiment with different colors, stickers, etc………..When finished with plastic containers just rinse with cold water before washing them. I have never found anything easier or mess free!dying easter eggs with rice and food coloring, dying easter eggs, easter eggs, food coloring easter eggs, dying easter eggs with rice, homemade easter eggs

ENJOY!

Eggnog Cookie Recipe

As the holiday season approaches, our family is quickly getting into the holiday spirit. We are making a list of the holiday movies we need to watch, planning a cookie baking day, trying to find the right holiday stations on internet radio, and impatiently Googling what dates radio stations will begin their holiday music; I myself have my car radio programmed in anticipation. To say this is our favorite time of the year would be an understatement.

Eggnog is only enjoyed by one person in our house (me) so when I buy it some usually goes to waste. This year we decided to make cookies out of it (wonderful idea right!?) and for once my family actually likes something eggnog flavored!

To begin preheat your oven to 300°

Cookie Ingredients:

1 1/4 cups sugar
3/4 cups of butter softened at room temperature
1/2 cup eggnog
1 teaspoon vanilla
2 egg yolks
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Icing ingredients:

3 cups confectioners sugar
1/4 cup butter softened at room temperature
1/2 cup eggnog

In a large mixing bowl combine the sugar and the butter, mix together until creamed.

Add eggnog, vanilla, and the egg yolks and beat on medium until well combined.

In a separate bowl combine the flour, baking powder, cinnamon, and nutmeg. Mix together with a spoon or whisk. Once mixed thoroughly it can be added to the mixing bowl. Put your mixer on a medium speed and add the flour mixture gradually to prevent lumps in your batter. We used a children’s mug and added it continuously.

Place your dough in the refrigerator so that is will cool and stiffen. This step is very important and should be repeated as often as needed.

While your dough is cooling you can make your eggnog icing.

In another bowl mix the confectioner’s sugar and butter until creamy. Put the mixer on a medium speed and add the eggnog slowly, this is so you can make your icing whatever consistency you choose.

Once the icing is done you can begin to prepare

Parmesan Crusted Chicken

I love Longhorn Steakhouse and their Parmesan crusted chicken is pretty much the main thing Brian and I order so I recently decided to make it on my own and I must say it turned out pretty amazing. The entire meal takes about an hour and a half to prepare but it’s very easy.

Before we begin, I would recommend that you make sure you have a full bottle of ranch dressing or at least a nearly full bottle on hand.

Chicken Marinade

Ingredients:

  • 4 boneless, skinless, chicken breasts
  • 1/2 cup olive oil
  • 1/2 cup ranch dressing
  • 3 tablespoon Worcestershire sauce
  • 1 teaspoon white vinegar
  • 1 teaspoon juice from fresh lemon
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • Put the chicken in a large freezer bag.
  • In a bowl mix all of the marinade ingredients and pour into the freezer bag
  • Seal the bag and shake it to fully coat the chicken
  • Put the chicken in the refrigerator and fully marinate for an hour

Preheat oven to 350°

  • When chicken is done marinating place it on a sheet pan and bake for 15 minutes
  • Flip the chicken and bake for an additional  15 minutes

Parmesan Sauce

Ingredients:

  • 1/4 cup ranch dressing
  • 1/4 cup shredded Parmesan cheese

Parmesan Crusty Topping

Ingredients:

  • 1/2 cup Panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1/3 cup shredded Parmesan cheese
  • 2 tablespoons melted butter
  • 4 slices Provolone cheese (1 for each piece of chicken)

 

  • While the chicken is baking mix all of the ingredients for the Parmesan sauce in a bowl and set aside
  • In a second bowl mix together all of the ingredients for the Parmesan crust (except for the Provolone cheese slices) and side aside
  • When the chicken is finished baking set the broiler on low and spread the Parmesan sauce over the top of the chicken breasts, top with a slice of provolone cheese, and add a large spoonful of the parmesan crust over top. 
  • Place the chicken back into the oven for about 2 minutes. Keep an eye on the chicken- you want the provolone cheese to melt & the crust to look golden & crispy.

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Serve and enjoy!