Broccoli Cheddar Soup!


  • 1/4 cup unsalted butter, cubed

  • 2 cloves garlic, minced

  • 1 onion, diced

  • 1/4 teaspoon dried thyme

  • 3 tablespoons all-purpose flour

  • 3 cups milk

  • 2 cups vegetable broth

  • 1/2 cup heavy cream

  • 3 heads broccoli, cut into florets and finely chopped

  • 1 cup shredded sharp cheddar cheese

  • 1/4 cup grated Parmesan 


  1. Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion and thyme, and cook, stirring occasionally, until translucent, about 3-4 minutes.

  2. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, vegetable broth and heavy cream, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in broccoli.

  3. Bring to a boil; reduce heat and simmer until broccoli is tender, about 6-8 minutes.

  4. Stir in cheeses, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste.

  5. Serve immediately! 

Tomato Soup!


  • 1/4 cup butter

  • 1/4 cup all-purpose flour

  • 1 teaspoon curry powder

  • 1/4 teaspoon onion powder

  • 1 can (46 ounces) tomato juice

  • 1/4 cup sugar


  1. In a large saucepan, melt butter. Stir in flour, curry powder and onion powder until smooth. 

  2. Gradually add tomato juice and sugar. 

  3. Cook, uncovered, until thickened and heated through, about 5 minutes. If desired, serve with crackers or croutons.

Matzo Ball Soup!


  • 1 pkg. (4.5 oz) matzo ball mix (sold in supermarkets with kosher foods)

  • 4 eggs

  • 1/2 cup vegetable oil

  • 2 teaspoons salt

  • 64 ounces reduced-sodium chicken or vegetable broth

  • 3 large carrots sliced

  • 3 stalks celery sliced

  • 1 Tbsp. chopped fresh dill

  • 1/4 teaspoon black pepper


  1. Prepare the matzo ball mix according to the package directions. (For most packages, mix the matzo meal with 4 beaten eggs and 1/2 cup oil, stir and refrigerate for 15 minutes.)

  2. Set a large pot of water to boil.  Once it boils, add the salt to the boiling water.  Using wet hands, gently form the matzo ball mixture into 1-inch balls and carefully drop them into the water.  Cover the pot and cook them for 30 minutes (reduce the heat, if necessary, to keep it at a low boil).

  3. After adding the matzo balls to the boiling water, bring the broth to a boil in a separate large pot.  Add the carrots and celery and simmer them for 15 minutes.  When the matzo balls are cooked, using a slotted spoon, carefully remove them from the salted water and add them to the pot with the vegetables. 

  4. Add the dill and black pepper and serve it hot, making sure to put a matzo ball and some vegetables into each bowl.




  • 1 lb. ground beef or turkey

  • 1 small white onion, diced

  • 3 (15 oz.) cans diced tomatoes with green chiles

  • 2 (15 oz.) cans beans, drained (black beans, kidney beans, a combo, or whatever you like)

  • 2 Tbsp. chili powder

  • Optional toppings: shredded cheese, chopped green onions, sour cream, cilantro, etc.


  1. In a large stockpot, cook ground beef or turkey over medium-high heat until browned, stirring frequently.  Using a slotted spoon, transfer the cooked beef or turkey to a separate plate and set aside.  Reserve 1 tablespoon of grease in the stockpot, and discard the rest.

  2. Add the onion to the stockpot and saute for 4-5 minutes, or until soft.

  3. Add remaining ingredients and the cooked beef or turkey to the stockpot, and stir to combine. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes.

  4. Serve immediately, garnished with optional toppings if desired.

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  • 2 tablespoons (1/4 stick) butter

  • 1 large onion, chopped

  • 1 cup chopped celery

  • 1 cup chopped peeled carrots

  • 1 1/2 cups green split peas

  • 8 cups water


  1. Melt butter in heavy large pot or Dutch oven over medium-high heat. Add onion, celery and carrots. Sauté until vegetables begin to soften, about 8 minutes. Add peas, then water, and bring to boil. Reduce heat to medium-low. Partially cover pot; simmer soup until vegetables are tender peas are falling apart, stirring often, about 1 hour and 10 minutes.

  2. Puree 5 cups soup in batches in blender. Return to pot. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate until cold, then cover. Rewarm before serving.)

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Peanut Butter Cookies!


  • ½ cup granulated sugar

  • ½ cup packed brown sugar

  • ½ cup creamy peanut butter

  • ½ cup butter, softened

  • 1 egg 

  • 1 ½ cups Gold Medal™ all-purpose flour

  • ¾ teaspoon baking soda

  • ½ teaspoon baking powder

  • Additional granulated sugar

  • About 36 Hershey's® Kisses® Brand milk chocolates, unwrapped


  • Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.

  • Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart.

  • Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.