Creamy Broccoli Cheese Soup

  It is getting cold, time to pull out the soup recipes!

Creamy Broccoli Cheese Soup

What You Need

1/4 cup chopped onions

1 Tbsp.  butter or margarine

1 Tbsp. flour

3-1/2 cups  fat-free milk

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

1 pkg.  (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA

1 pkg. (10 oz.) frozen chopped broccoli, cooked, drained

1/4 tsp.  ground nutmeg

1/8 tsp. pepper

Make It

COOK and stir onions in butter in medium saucepan on medium-high heat 3 to 5 min. or until onions are crisp-tender. Whisk in flour until well blended. ADD milk; cook and stir on medium heat 2 min., stirring occasionally. Add Neufchatel; cook and stir 2 to 3 min. or until melted. STIR in remaining ingredients; cook 5 min. or until heated through, stirring occasionally.

Cheesy Chicken Simmer

What You Need

2 tsp. oil

4 small  boneless skinless chicken breast halves (1 lb.)

2 cups frozen broccoli florets, thawed

1 can  (10-3/4 oz.) condensed cream of chicken soup

1/4 lb. (4 oz.) VELVEETA®, cut into 1/2-inch cubes

2 cups  hot cooked long-grain white rice

Make It

HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cook 7 min. or until done (165ºF), turning after 4 min. Remove from skillet; cover to keep warm. ADD broccoli, soup and VELVEETA; mix well. Simmer on medium heat 7 min. or until heated through and VELVEETA is melted; stirring frequently. SERVE chicken and broccoli mixture over rice.

Sweet Corn Muffins

These petite muffins are amazingly delicious, especially when slathered with whipped honey butter. Gently spiced with cinnamon and ginger, they perfectly compliment your ham, turkey or roast pork dinner--or you could try them with a cup of hot tea.

Ingredients

• 1 extra large egg, lightly beaten
• 1 cup whole milk
• 1 tablespoon orange zest, finely grated
• 3 tablespoons melted butter
• 1 1/4 cup flour
• 3/4 cup cornmeal
• 1/4 cup sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger

Directions

1. Preheat oven to 400 degrees.
2. Grease 10 muffin molds of your muffin tin (or line with paper). In a large mixing bowl, mix together egg with milk and orange zest. Stir in melted butter.
3. Add flour, cornmeal, sugar, baking powder, salt, cinnamon and ginger. Whisk to combine. Fill each prepared cup about 1/2 full with batter.
4. Bake for 15 minutes, or until a toothpick, inserted in the middle of the muffin, comes out clean. Cool in the muffin tin for 5 minutes, then remove to a cooling rack. Alternately, the batter can be baked in an 8 x 8 pan, increasing the cooking time to 20 minutes.

I wonder if these are as good as pinapple upsidedown cake?

Pineapple Upside-Down Muffins

Glistening like sticky buns, these unusual muffins are packed with wholesome ingredients--vegetables, fruit and whole grains--so you can feel good about serving them to your family. If you prefer to make simple carrot muffins for lunchboxes or breakfasts-on-the-go, omit the topping; sprinkle 2 tablespoons chopped nuts over the muffins before baking, if desired.

Prep Time:	30 minutes
Ready in:	1 hour
Yield:	1 dozen muffins
Ease of Prep:	Easy

Recipe Ingredients
	2 tablespoons packed light brown sugar
	2 tablespoons chopped walnuts or pecans (optional)
	1 10-ounce can pineapple slices
	3/4 cup whole-wheat flour
	3/4 cup all-purpose flour
	2 teaspoons baking powder
	1/2 teaspoon baking soda
	1/4 teaspoon salt
	1 tablespoon ground cinnamon
	2 large eggs
	1/2 cup packed light brown sugar
	1/4 cup canola oil
	2 tablespoons pineapple juice or orange juice
	1 teaspoon vanilla extract
	1 8-ounce can crushed pineapple (not drained)
	1 cup grated carrot (1 large)
	1/2 cup old-fashioned oats
	3/4 cup raisins , preferably baking raisins (see Ingredient note)
	1/4 cup chopped walnuts or pecans (optional)

Recipe Directions

1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
2. To prepare topping: Sprinkle 1/2 teaspoon brown sugar into each muffin cup. Sprinkle nuts, if using, over the sugar. Stack pineapple slices and cut into 6 wedges. Place 2 wedges in each muffin cup.
3. To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a large bowl.
4. Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in oil, juice and vanilla. Stir in crushed pineapple. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in carrot, oats, raisins and nuts, if using. Scoop the batter into the prepared muffin cups (they'll be quite full).
5. Bake the muffins until the tops are golden brown and firm to the touch, 15 to 25 minutes. Immediately loosen edges and turn muffins out onto a baking sheet. Restore any stray pineapple pieces and nuts. Let cool for at least 10 minutes. Serve upside-down, either warm or at room temperature.