Broccoli Cheese Potato Soup

So Sunday we offered to feed the sister missionaries and I thought it would be fun to do something I haven't tried before. So here you have it!

1 large onion

2 tablespoons butter

7 medium potatoes-chopped

5 cups water (more if you like it thinner)

4 chicken bullion cubes

3 good size bunches of broccoli

4 oz cream cheese

6-8 ounces shredded cheese (I did the half Parmesan/mozzarella mix)

I would get all your veggies ready first.

Saute the onion and butter together. Add water, bullion cubes and potatoes. Heat to boil, then turn heat down and let cook for 15 minutes. Cut broccoli to desired size and such. (I didn't use the stem, I know some people do though.) Cook broccoli in microwave (cover with saran wrap) for 3 minutes. Add both cheeses and let them melt a little (you may have to turn the heat up for that one.) Put in broccoli. Let cook for a minute or two. Then there you have it! A tasty soup!

Added July 5: I have also tried this recipe in the crock pot. Throw the potatoes, bullion cubes, broccoli, onion(I did onion flakes this time) and water in, then about an hour or 2 before it is done, add the butter, cream cheese and cheese. I also added salt and chives. It tasted wonderful!

Frosted Peanut Butter Fingers

I made these for our housewarming party and they were delicious! A little rich though.

1 cup butter, softened

1-1/2 cups packed brown sugar

1 cup sugar

2-1/2 cups creamed peanut butter, Divided

1 egg

1-1/2 teaspoons vanilla extract

2-1/2 cups quick cooking oats

2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Cream butter and sugars until light and fluffy. Beat in 1 cup peanut butter, egg and vanilla. Combine oats, flour, baking soda and salt; gradually add to creamed mixture. Spread in greased 9 x 13 pan. Bake at 350 for 13 to 17 minutes or until golden brown. Cool slightly for about 12 minutes, spread on remaining peanut butter. Cool completely.

While the other part is cooling, make the Chocolate Frosting:

6 Tablespoons butter, softened

4 cups powdered sugar

1/2 cup baking cocoa

1 teaspoon vanilla extract

6 to 8 tablespoons milk

Mix all that stuff, and add whatever milk you desire to achieve spreading consistency. Spread over peanut butter. Cut into bars.

Thank you Taste of Home for a wonderful recipe!