Broccoli Soup Mac and Cheese

I made a big pot of cream of broccoli soup (with a little cheese) using the stems of the plant.  (Note to self: next time follow the directions and peel the stems).  With 2 quarts of soup left over I had to think of something.  And I did.  
Broccoli Soup Mac and Cheese
Several servings 

2 quarts broccoli cheese soup
1 pound processed cheese
2 pounds of macaroni 
Milk as needed

Heat soup and add cheese until melted.  The soup was still to runny so I added 1 pound of the macaroni to the soup to cook.  I let it simmer for a bit then covered it and let it sit until cooked, about 30 min.  Meanwhile cooked the other pound according to directions.  Add to macaroni soup mixture.  The concoction ended up being to thick so then I had to add milk.  Next time, if there is one, I will cook all the pasta in water and add to the soup already cooked. 

Spoiled Cream

Costco had heavy cream on clearance in December and I bought some.  I managed to control myself and only bought 6.  Then I even gave 4 away.  Baby steps.  The cream was dated December 12th so you can imagine how it smells and tastes on March 24th.  I just whipped it into shape and beat it into butter. 
Spoiled Cream Cultured Butter

Heavy Cream
Salt to taste 
Bowl of ice water

Pour cream into a bowl.  I used a stand mixer since it takes so long and I had a half gallon of cream.  I covered the mixer with a towel to avoid the cream from splattering all over the kitchen.  This is a messy process.  

Beat on medium until cream starts to thicken then turn on high.  Keep beating until the whey starts to comes out of the solids.  It really starts to spatter at this point so turn down the mixer.  Scrape the sides as necessary.  Keep beating until the butter balls up.

Place butter in the bowl of ice water and knead it.  This will wash off the remaining whey.  Squeeze water out of butter.  I washed my butter in stages as I had almost 2 pounds.  Knead salt into butter on a cutting board.  I used 1 t. for a half gallon of cream. 

Chocolate Egg Shake

While everyone else is having shamrock shakes, I'm enjoying chocolate egg nog shakes.  Why?  Well I forgot I had egg nog from Christmas in the basement fridge and am just now getting around to it.  However, it seems I am not behind the times, I am ahead of the times as per my title.  My shake is not a chocolate egg nog but a chocolate egg shake. 
Chocolate Egg Nog Shake

4 oz water
4 oz egg nog
1 scoop high quality chocolate protein shake powder
1 1/2 cups ice

Add to blender in order.  Blend until smooth.  

Variation: use vanilla powder

The Good, the Bad and the Ugly

Chili, good.  Canned Chili, bad.  Canned chili expired 2010, ugly.  And there's a lot of cans left. 
Chili-Topped Potatoes
Adapted from Southern Living 
Serves 4 

4 large baking potatoes
2 cans chili
1 can corn (or frozen) 
Shredded cheese
Sour cream
Chopped green onions or chives

Scrub potatoes; prick several times with a fork.  Bake at 400 in the oven for an hour or microwave according to manufacturer's instructions. 

Heat chili and corn.  Split potatoes, and top evenly with chili and corn. Serve with desired toppings.  Use more or less chili or corn as desired.

Clearance Cornmeal

I bought some cornmeal back in the 90's a $1.50 for 7.25 pounds.  And when I say some I mean lots.  And when I say lots I mean all they had.  Who could pass up a deal like that besides everyone but me?
Sour Cream Corn Bread 
From Ina Garten 
Makes 2 loaves

This all-American quick bread is usually served with dinner.  Ina bakes it in loaves, and then slices, toasts, and slathers it with butter and jam for breakfast.

1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
3 cups all-purpose flour
1 cup Bob’s Red Mill medium-grind yellow cornmeal
1/2 cup sugar
2 tablespoons baking powder (see note)
1 tablespoon kosher salt
1 1/4 cups whole milk
3/4 cup sour cream
2 extra-large eggs, at room temperature
Salted butter and strawberry jam, for serving

Preheat the oven to 350 degrees. Grease and line the bottom of two 8 1/2-by-4 1/2-by-2-inch loaf pans with parchment paper.

Whisk together the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, whisk together the milk, sour cream, and eggs and then slowly whisk in the melted butter. Pour the wet ingredients into the dry ones and mix them together with a rubber spatula, until combined. Don’t overmix! 

Pour the batter into the prepared pans, smooth the top, and bake for 35 to 40 minutes, until a toothpick comes out clean. Place the pans on a rack and cool completely.
When ready to serve, slice the corn bread, toast it, and serve with salted butter and strawberry jam.

Note: Check the expiration date of your baking powder to make sure it’s still active.
Make It Ahead: Bake the corn breads, cool completely, wrap tightly, and refrigerate for up to 4 days or freeze for up to 3 months. Defrost, if necessary, slice 1/2 inch thick, and toast.