Potato, Broccoli, and Ham Soup
1.5c ham stock
2 c chicken stock
1 c water
4 med baking potatoes, peeled and cubed
1/2 16 oz bag frozen broccoli
1 tsp pepper
2 tbsp butter
3/4 c whole milk
1/2 c diced ham
First I made the ham stock. Covered a small ham bone with water. Added 1/4 of a small onion, a clove of garlic and simmered for about two hours. Removed the ham bone to cool. Next cover the potatoes with chicken stock and water, and boil gently. Meanwhile steam the broccoli until it is really soft. When the potatoes are done, add the broccoli, butter, pepper and reduced to a simmer. Pick the ham, dice, and add it along with the ham stock to the potato soup. Allow to simmer for a few minutes to blend flavors. Finally, slowly add the milk, stirring constantly until the soup is nice and thick. Serve bowls topped with Sargento's Shredded Authentic Mexican Cheese.
Turned out to be a very rich, flavorful, and comforting soup.
Apple Cranberry Crisp
3 large granny smith apples
1/2 cup cold butter, cut in chunks (I used half butter and half margarine)
1/2 cup flour
3/4 cup brown sugar, packed
1/3 cup oatmeal or graham wafer crumbs ( i used oatmeal)
1 tsp cinnamon
1/3 cup dried cranberries
Danielle made some great additional topping "add in" suggestions. I took her advice and added the cranberries.
Preheat the oven to 375. Grease a 10" baking dish. Cored, peel, and slice granny smith apples. Sprinkled them with cinnamon and place in baking dish, making sure fruit is evenly distributed. In a food processor, pulse all topping ingredients until crumbly. Pour crumbs over fruit and bake for 40 minutes. WOW was this crisp ever a hit. The oatmeal and cranberries added a nice flavor and texture to the topping.
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