Kellee Gardner

Broccoli Cheese Soup

Rolls

Key Lime Pie

Broccoli Cheese Soup

½ c. Chopped onion

¼ c. Chopped green pepper

2 T. Butter

2 cans cream of chicken soup

About 1 can of water and 1 can of milk

12 oz. Processed cheese

2 c. Broccoli cut into florets

Saute onions and peppers in butter. Add soup and milk. Stir til combined over medium heat. Add cheese and stir til melted. Add water til a thinner consistency. Add broccoli and heat soup til ready to serve.

Rolls

1 c. hot water

1 T. yeast

3 T. sugar

1 t. salt

2 c. flour

3 T. oil

1 egg

Preheat oven to 375. Pour yeast into hot water in mixing bowl. If active dry yeast you can let sit for a minute or so and then add the rest of the ingredients. If not let sit for about 5 minutes so the yeast activates. Then add the rest of the ingredients. Mix until soft and shiny. Let stand for about 15 minutes. Knead dough and shape into rolls. Place on greased cookie sheet and let stand til double in size about 20-30 minutes. Place in oven and bake for 12-15 minutes or until just golden brown on top. Brush with butter and serve.

Key Lime Pie

2-6 oz. Key lime yogurts

1-16 oz. container Cool Whip

1 small box lime jello

¼ c. boiling water

1 graham cracker pie crust

Pour jello mix into water and mix til dissolved as possible. Let cool slightly while you fold the yogurt and the cool whip together in a bowl. Slowly pour jello in and stir til just combined. Pour into a graham cracker crust and let chill in the fridge overnight or at least 2 hours.