Creamy Broccoli Ham & Potato Soup

Occasionally, and I mean the very rare occasion, I create something myself that turns out pretty good. If you like broccoli and comfort food, this soup's for you! Of course, since I kind of made it up I don't have exact measurements for some things so you'll just have to do it to your own tastes.

Creamy Broccoli Ham & Potato Soup (creative name, I know:))


1/4 cup butter
chopped onions
minced garlic
chopped celery
sliced carrots
5 cups boiling water
4 chicken bouillon cubes
4 cups cubed red potatoes
3 cups chopped broccoli
diced precooked ham
1-2 cups grated cheddar cheese

~Saute onions, garlic, celery and carrots in the butter in a large pot on the stove until soft.

~Add the boiling water, bouillon cubes and potatoes.

~Bring to a boil. Then add the broccoli. Cook till tender.

~If you have a hand blender stick it in and blend it up some. Or if you don't (like me!) pour about half of it in the blender and blend it up and pour it back into pot.

~Add the diced ham and the cheese. Heat until cheese is melted and ham is heated through.

Pulled Pork Sandwiches

This recipe comes from my bloggin' buddy, Mer. I make this....ALOT. This is GOOD stuff.

Pulled Pork Sandwiches

1 cup ketchup
1/4 cup brown sugar
4-5 cloves garlic, chopped
3/4 tsp dried sage
1/2 tsp dried oregano
1 tsp sea salt
1/2 tsp pepper
3-5 lb boneless pork shoulder
hamburger buns or hoagie rolls
barbeque sauce (Sweet Baby Ray's is our favorite!!!)
coleslaw (optional)

In the crock-pot, mix ketchup, brown sugar, garlic, sage, oregano, salt and pepper. Trim fat from pork and cut in half. Add meat to crock-pot and turn to coat all sides with ketchup mixture. Cover and cook on low until very, very tender. About 8 hours on low; 6 hours on high. Transfer pork to a large bowl. Using two forks, pull meat apart until shredded. Pour juices from crock-pot over pork to moisten. Spoon onto buns or rolls. Add barbeque sauce and/or coleslaw if you're from the South. So delicious.

Mac & Cheese a la Paula Deen

How can you go wrong with Paula Deen?

I took her base recipe from here and tweaked it just a smidgen. And, BOY, was it good!

2 cups uncooked elbow macaroni (this will be more than an 8oz box)
4 Tbsp butter, cut into pieces
3 cups grated sharp cheddar cheese
1/2 cup sour cream
1 can condensed cheddar cheese soup
1/2 tsp salt
1 cup whole milk
1/2 tsp dry mustard
1/2 tsp black pepper
Panko breadcrumbs

~Boil macaroni in plenty of water about 7 min (you still want it be slightly firm). Drain.

~In lg saucepan heat butter, cheese and milk until cheese melts.

~Add sour cream, soup, salt, pepper and dry mustard stirring on low heat until hot.

~Mix with cooked pasta and pour into a buttered baking dish. (I used a 9x13)

~Sprinkle with panko breadcrumbs to taste.

~Bake at 4oo until bubbly and brown.

**I'm going to experiment with different cheese next time! Can you say "chipotle cheddar"?! Or I might add bacon and garlic...the possibilities are endless!