Twice Baked Potatoes

 Bake a russet potato (stab it and don't wrap in foil).  After its done cut an oval shape in the top of it and scrape out the meat and put in a bowl.  Add milk, dry ranch seasoning, salt, pepper, butter, sour cream.  Mash it all together then put back in the jacket of the potato add cheese on top, put back into oven and bake until cheese is melted. 

Broccoli Cheese Soup

 White Sauce:

1 cube butter

1/3-1/2 c. flour

4 c. milk (if you want it creamier use whole or evaporated milk)

2 c. chicken broth

Remove melted butter from heat, gradually add flour, then milk.  Bring to a boil stirring constantly.  When it boils and thickens remove from heat and add chicken broth.

Cook and add:

1 c. diced celery

1/2 c. diced onion

2 c. carrots

1 1/2 c. chopped broccoli

Add 1-2 c. mild grated cheese, add salt before serving.

FRESH SPRING ROLLS WITH PEANUT SAUCE

                                                                                 

• Prep Time25 mins

  Total Time25 mins

   Servings: 4 (as appetizers)

   

   Calories: 357

   

   Author: Julia

  Ingredients

  • 1 large Yellow/Red Bell Pepper
  • 2 medium Carrots
  • 2 cups Baby Kale Leaves
  • ¼ Head Purple Cabbage
  • 6 Rice Paper Sheets
  • 2 medium Avocados
  • Feta Cheese

  Peanut sauce:

  • 4 tablespoons Peanut Butter
  • 1 small Lemon (about 8 tablespoons Lemon Juice)
  • 2 tablespoons Honey
  • 1 teaspoon Soy Sauce
  • 2 tablespoons Water

  Instructions 

  • Prep the veggies: Cut the pepper and carrots into matchsticks. Slice avocados and cabbage as thinly as possible. Remove any hard stems from baby kale leaves.
  • Get a large frying pan and fill it with warm water. Soak one rice paper in water until it becomes soft (the time will vary depending on how warm your water is. It can be somewhere between 7-20 seconds). When you see the rice paper is soft and does not feel hard to touch take it out.
  • Place the soften paper onto a clean work top or damp towel. Now to add the fillings start at the bottom ⅓ of the paper (the part that is closer to you). Crumble some Feta cheese over, then add some peppers, carrots and cabbage.
  • Now it’s time to roll these fillings in the paper. Like when you are making a wrap. However, you only need to roll enough to close the first batch of fillings. Once you have done this, add more fillings – the avocado and kale. At this stage you can also add more peppers or cabbage, if you feel like you have not stuffed the roll enough.
  • Hold the fillings with your hands and at the same time roll the roll away from you while tucking the fillings in (under the wrapper).
  • Now close both edges by folding the wrapper (rice paper) in and finish the rolling. Keep pressing the roll to make sure it the fillings are not very loose.
  • For the peanut butter dipping sauce: Combine all the ingredients until smooth. (Place the peanut butter in your microwave to soften it a bit, if needed).
  • Best served right away.

  Notes

  1. If you don’t have a bowl large enough to soak the wrappers, use a frying pan!
  2. Baby spinach leaves can be used instead of kale.
  3. When serving the rolls, make sure to leave gaps in between them to prevent them from sticking to each other.
  4. The amount of veggies can be easily adjusted to your liking.
  5. The serving is 1½ roll per person (as an appetizer). Adjust this to your needs.
  6. For the peanut butter sauce – you don’t need to use soy sauce. I use water to make this sauce thinner but if you prefer thicker, don’t add any. I like this dipping sauce with a lemon kick but feel free to reduce the amount of lemon.
  7. You will get about ½ cup dipping sauce. The amounts can be easily doubled or halved.