Cream of Cauliflower Cheese Soup

I got this recipe idea from a friend. I couldn't remember the exact ingredients so I found this online at food.com. We will be eating this at least once a week this winter. It's so amazingly good and even better as leftovers. Seriously try it!



Ingredients:

1 head cauliflower, washed and broken into flowerets {I had some fresh broccoli on hand that I also added...I think it made it better}
1/4 cup chopped onions
1/2 garlic cloves, minced
1/2 cup water
1 1/2 vegetable bouillon cubes {I used 1 can of vegetable broth}
2 ounces reduced-fat cream cheese, softened {or use regular}
1/2 cup evaporated milk {you could use half and half but I suggest the milk}
1/8-1/4 tsp salt, to taste
1/4 tsp pepper
1/4 tsp paprika
1 tsp parsley
1 cup shredded cheddar cheese or 1 cup shredded American cheese

1. Place cauliflower flowerets, chopped onion, and garlic in a large pot. Pour in just enough water to almost cover (but not quite) cover the cauliflower. Add boullion cubes and bring to a boil; cook until cauliflower is very tender -- about 10-12 minutes.
2. Lower heat medium.
3. Add in cream cheese and half and half; stir well. Add in salt, pepper, paprika and parsley; stir and heat through.
4. Add in shredded cheese; stir frequently until heated through and cheese is melted.
5. Remove from heat. Puree in batches in blender or food processor {I left mine with chunks}. Serve.

Ranch House Crock Pot Pork Chops & Parmesan Mashed Potatoes

Another find from Pinterest! Delicious and easy to make... my favorite combo!

What you need:

4-6 Pork Chops

1 packet dry Ranch seasoning mix

10 oz can cream of chicken soup (I used cream of mushroom since I had it on hand)

4 lbs peeled and diced potatoes

5 TBSP real butter

1 cup shredded parmesan cheese

6 cloves roasted garlic (see instructions below)

1 to 1 1/2 cups of warm milk

Salt & Pepper to taste

What to do:

Place pork chops, ranch seasoning and soup in medium crock pot on low for six hours (or high for four).

To roast garlic, preheat oven to 350. Wrap garlic bulb with skins lightly in tin foil and bake for one hour. Remove from foil and let cool for about fifteen minutes. Once cool enough to touch, remove skins from 6 cloves and mash completely in a bowl. Set aside.

Place peeled and chopped potatoes in a pot of cold water on stove top over high heat and bring to boil. Once water is boiling, cook for 10-12 minutes or until fork-tender. Drain and transfer potatoes to the bowl you will be mixing/mashing them in. Mix on low until potatoes are completely mashed; add remaining ingredients including the mashed roasted garlic. Season to taste. If you desire thinner mashed potatoes, add more milk.

Serve potatoes with pork chops and "gravy"... enjoy!

*Original recipe found here