A little about myself... I live in Florida, which "technically" is the south but the farther south you go, the more north you are! LOL. I was, however fortunate enough to have a wonderful "southern" mother and father who made sure all the good things of the south were instilled in me. (I'm grateful). I was a medical transcriptionist for 27 years, and then became a closed captionist (you know those words on the bottom of the tv screen? yeah, that was me). But now, I'm a homekeeper and I love it! I love all things domestic and that involves feeding my man, and constantly re-arranging my nest! LOL
As any good southern girl knows, you don't go callin' on friends empty handed, and it's practically always with food! So that's why I'd love to share a few recipes with you...are ya up for it? I've got in mind a broccoli cheese soup, and muffins. There is a restaraunt in a little town in the next county called Lunch on Limoge. Get this! It's smack dab in the middle of a department store! No kidding! Ok, maybe not right in the middle, but it's to the side. And not walled off, either, You can reach behind you and feel the fabric of a dress if the mood strikes you! And I'm not kidding about THAT! Well, (oh, did I mention that I'm so easily side-tracked?!? LOL)
this restaurant is famous for their muffins. They are awesome! You get a basket of mini muffins with your meal, and whatever fruit the put in the muffins that day, is the flavor butter you get! YUM!
Well, about 20 years ago, I scored that recipe and it's been one of my prized recipes all this time. I'm going to share it with you!
First, the Broccoli Cheese Soup
It's supposed to be like Panera Bread's Broccoli Cheddar Soup. The first night we ate it, I didn't think it tasted like it...I finished off the left-overs today for lunch. Yep. I think it taste like Panera's. I guess ya have to let it rest a day before eating!
You're going to need...
3 cups broccoli florets
4 cups chicken broth
1 cup half-and-half
1/2 cup all-purpose flour
8 slices Kraft Singles Sharp Cheddar Cheese (I know, right?)
1/2 cup shredded carrot
1/3 cup diced white onion
pinch ground black pepper
Steam broccoli in a steamer basket over boiling water in a covered saucepan for 6 minutes.
Remove broccoli to a copping board until cool, then use a large sharp knife to dice broccoli into pieces that are about the size of peas.
Pour chicken broth into a large saucepan with half and half. Whisk in flour, and then add remaining ingredients, including the broccoli.
Turn heat to medium, stirring often until mixture begins to bubble.
Reduce heat and simmer for 30 minutes or until carrots are tender and soup is thick.
(Makes 4 servings)
And now, for those muffins. (Oooooh you're gonna thank me! LOL)
Oh! and they're called Six-Week Muffins, because you can keep the batter in the frige for up to 6 weeks without worry!They're not hard at all, and , well... they keep a good while. But, I've never had to worry about 'em lasting past six weeks! LOL
Six Week Muffins
Here's what you'll need:
4 beaten eggs
2 cups sugar
1 cup salad oil
1 quart buttermilk
5 teaspoons baking soda
2 teaspoons salt
5 cups flour
1 (15 oz) box Raisin Bran, or Raisin Nut Bran cereal (I used reg. rasin bran)
Mix all ingredients well. You can add any fruits , nuts, coconut, if desired
I added a can of drained crushed pineapple to half of the batter (the measuring/mixing bowl up top)
Bake at 400 degrees for approximately 10 minutes for miniature muffins; 18-20 minutes for large.
I freeze mine after baking. (Got a zippered freezer bag of 'em in the freezer now!)
I decided to make some pineapple butter too
So there you have it, Was I right? It is easy enough, see? I've enjoyed sharing and being a guest here today. Thank you so much for having me! Now all y'all be sweet and enjoy each other's company. Spread some friendly smiles all over! 
