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Apple or Peach Puff Pancake

1/3 C butter
1 C all-purpose flour
4 eggs
1 C milk
dash salt
1 can (21 oz) apple or peach pie filling
toasted nuts (optional)

Place butter in oven proof skillet. Heat oven to 425 degrees and melt butter. In large bowl, beat flour, eggs, milk, and salt until smooth. Use all but 1 T melted butter. Pour to batter. Mix till blended. Pour batter to skillet. Bake 15-20 minutes. Warm filling over low heat until heated through. Once puff is done, pour heated filling in the center of puff. Sprinkle with nuts if desired. Serve immediately.

Blueberry season will be here before we know it so here's a favorite summer blueberry recipe

Blueberry Cobbler

2 C fresh blueberries, rinsed
1/2 C sugar
2T melted butter
2/3 C all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2/3 C milk

Sprinkle blueberries into greased baking dish. In a small bowl, combine sugar and melted butter until crumbly. In a separate bowl, combine flour, baking powder, and salt. Add this to the sugar mixture alternately with milk. Spread over blueberries, Bake at 350 degrees for 40-45 minutes or until golden brown. Serve warm with whipping cream or ice cream if desired.

(Recipe from: Taste of Home)

Broccoli Cheese Soup

6 cups water

2 T. minced onion (I used 2 t. onion powder)

6 chicken bouillon cubes (I used Better than Bouillon that I got from Publix-it is a paste in a jar)

2 pkgs. Ramen noodles, chicken flavor

2- 10 oz pkgs. Chopped broccoli

1 lb. Velveeta Cheese, cubed

6 c. milk (I used 4)

In a large pot, bring water, onion and bouillon cubes to a boil and allow cubes to dissolve. Add Ramen noodles and flavor packs, simmer about 3 minutes until noodles get tender. Add frozen broccoli, simmer until tender. Reduce temp and add cheese and milk. Heat until cheese melts-on low to keep milk from over cooking.

(Recipe from: Teresa Goodman)

Potato Cheese Soup

6 large Yukon gold potatoes, peeled and sliced
3 1/2 C chicken stock
2 cloves garlic, minced
1/4 C shredded sharp Cheddar cheese, divided
1/4 C chopped green onions
salt and pepper to taste
1 C heavy cream or half and half
3 slices bacon, cooked and crumbled

Place potatoes and stock in Crock Pot. Cover and cook on high for 4 hours (Note: I just cooked this on the stove and it took less time.) Using an immersion blended, puree to desired consistency. Stir in 1 cup of shredded cheese, garlic and green onions. Cover and cook on low for 30 minutes. Add more stock if soup is too thick. Season to taste with salt and pepper. Add cream and cook 10 minutes more. Ladle into warm soup bowls and garnish with remaining cheese crumbles and bacon. Serve immediately. Yield: 6 servings

Recipe from: The Tennessee Magazine (March 2008)