Daughters in My Kitchen

Ingredients: Crust 2 cups Keebler Graham Cracker Crumbs 1/2 cup margarine or butter melted 2 tablespoons sugar Ingredients: Filling 4 packages (8 oz) cream cheese, softened 1-1/3 cups sugar 2 tablespoons cornstarch 1 tablespoon vanilla 3 eggs 1 cup sour cream Instructions: In a small bowl, toss together all the crust ingredients. Press crumb mixture onto bottom and 2 -1/4 inches up sides of 9-inch springform pan. Chill in freezer while preparing the filling.  In a large mixing bowl, beat cream cheese on medium speed until fluffy. Add sugar, cornstarch, and vanilla. Beat until combined. Add eggs one at a time, beating until just combined after each addition. Stir in the sour cream.  Pour into crust. Bake at 325 F about 1 hour and 15 minutes or until center is almost set. Cool on wire rack for 15 minutes. Loosen sides of pan and continue cooling 45 minutes. Refrigerate at least 3 hours. 

Ingredients: Soft Pretzels  1 1/2 cups warm water  2 tablespoons light brown sugar  1 package active dry yeast (2 and 1/4 teaspoons)  6 tablespoons unsalted butter melted  2 1/2 teaspoons kosher salt  4 1/2 to 5 cups all-purpose flour  Vegetable oil  3 quarts water  1/3 cup baking soda for boiling the pretzels  1 whole egg beaten with 1 tablespoon cold water  Coarse sea salt Ingredients: Cheese Sauce  ½ Tablespoon unsalted butter  ½ Tablespoon all-purpose flour  ½ cup milk  8 ounces Cheddar cheese grated Instructions: Pretzels For the Pretzels: Combine the 1 1/2 cups water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes. Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough a...

Ingredients: 2  medium   boneless skinless chicken breasts (use rotisserie chicken if you're feeling lazy) 4-5  cups   chicken broth   1 small onion diced 2   teaspoons   minced garlic 1/2   teaspoon   dried oregano 1/2   teaspoon   dried rosemary 3   large carrots, peeled and chopped small 3  ribs of celery, chopped 1/2  can of corn 1  cup   heavy cream salt and pepper to taste 1/2   teaspoon  onion powder 8 oz Fettuccine noodles (roughly half of a standard package) 1/3  cup   flour  ( or just use amount to get your desired thickness)  Instructions: Place chicken in instant pot and add 7 cups chicken broth, garlic, oregano, rosemary, carrots, onion, and celery. Add salt and pepper to taste.   Cook for 15 minutes if using thawed chicken. Uncover, set to "soup" setting and shred chicken with two forks. If using rotisserie chicken, just saute the g...

Broccoli Cheddar Soup Ingredients: 1/4 cup all purpose flour 1/4 cup butter 1/2 cup diced onions 1/2 cup diced carrots 2 celery stalks diced 3 cloves garlic minced 3 cups broccoli florets, cut small 2 cups chicken stock 2 cups whole milk 1 cup heavy cream 1/4 teaspoon nutmeg 3 cups sharp cheddar cheese salt and pepper to taste Instructions: In a large pot over medium heat, melt butter. Add in onions, celery, carrots and garlic cook to soften about 5 minutes. Whisk in flour and cook another 30 seconds. Add in chicken stock, milk, heavy cream and broccoli and whisk until combined. Simmer on medium low until thickened about 8-10 minutes. Once thickened turn off heat and add in the cheese. Whisk until melted and smooth. Serve with crispy bread slices or crackers.