CAULIFLOWER CHOWDER

Prep Time15 minutes

Cook Time30 minutes

Total Time45 minutes

Yield6 servings

A creamy, low carb, hearty and wonderfully cozy soup for those chilly nights!

INGREDIENTS

• 4 slices bacon, diced
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup 2% milk
• 1 head cauliflower, roughly chopped
• 1 bay leaf
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

Make Hidden Valley® Ranch Buffalo Wings.

 

INSTRUCTIONS

• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
• Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in cauliflower and bay leaf. Cook, stirring occasionally, until tender, about 3-4 minutes.
• Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
• Bring to a boil; reduce heat and simmer until cauliflower are tender, about 12-15 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
• Serve immediately, garnished with bacon and parsley, if desired.

-From the Damn Delicious website. No, really. That's the name.

Cranberry Orange Relish

12 oz. bag of cranberries
1 peeled orange
3/4-1 cup sugar

Grind the cranberries and orange in a food processor. Stir in the sugar. Refrigerate.

Orange Fluff Jello Salad Recipe

From Six Sisters

Ingredients

1 large package Cook and Serve vanilla pudding (4.6 ounces)
1 large package orange jell-o (6 ounces)
2 cups water
1 16 oz Cool-Whip (lite or fat-free is fine)
1/2 bag mini marshmallows

20 ounce can pineapple tidbits (drained)

22 ounces mandarin oranges (drained)

2 to 3  bananas, sliced (Optional, put in before serving so they don’t turn brown in the fridge)

Directions
Mix together pudding, Jell-o, and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened (about an hour). Beat until creamy. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.

I folded in 8 oz. of Cool Whip when it first calls for it, then folded in the last 8 oz. right before serving. That made it light and fluff--eee. I didn't use bananas but I think they would be good with this,

Mushroom Turkey Stuffing

1 cup butter
Two 4-oz. cans mushrooms
1/2 c. finely chopped onions
1 c.  finely diced celery
1-1/2 tsp. salt
1/4 tsp. pepper
1-1/2 tsps. poultry seasoning

Melt 1/2 cup butter in deep kettle. Drain mushrooms; reserve liquid. Add mushrooms and onion to melted butter; cook until onion is tender but not brown. Add bread cubes, celery, and seasonings. Add mushroom liquid. Mix lightly. Spread in pan. Drizzle with another 1/2 cup melted butter.

I'm not sure how long I cooked it. Maybe 10 minutes at 325 degrees. Then I cooked it for 5 minutes at 425 degrees--so it gets brown and crunchy on top.