Broccoli Cheese Soup for a Freezing Day

Baby, it’s cold outside! Winter has finally arrived here in SC. After a December full of comfortable 60 degree weather {closer to 70 some days} and barely needing to wear jackets, we have a high of 37* and a low of 18* today. It’s cold and the wind is blowing!
The only great thing about this kind of weather? It’s soup time, baby! I love soup! Love, love, love it! I have several soups that I’ve Pinned that I can’t wait to try! But here is an oldie but goodie. Nothing like a nice bowl Broccoli Cheese Soup to warm you up.
As usual, I got the recipe from but made my own modifications.
  • 1/2 cup butter
  • 1 onion, chopped
  • 1 large clove garlic, minced
  • 2 Tbsp flour
  • 1 (16 ounce) package frozen chopped broccoli
  • 1 (32-oz) carton chicken broth
  • 1 (1 pound) loaf processed cheese food, cubed
  • 2 cups milk
  • 1 tablespoon garlic powder

  • {Hey, I never said it was healthy, I just said it was delicious!}
Melt butter in a large pot over medium-low heat. Add chopped onion and garlic and saute until tender.
Add 2 Tbsp flour and stir to combine.
Cook, stirring frequently for about two minutes.
Add broccoli and the carton of broth. Cover and simmer for about 15 minutes, or until broccoli is tender.
Slowly add the milk and cheese, stirring well in between.
Cook on low for about 5 minutes, stirring occasionally until cheese is melted.
Serve with shredded cheddar and fresh croutons!

On the Menu and Tinsel & Twig

Creamy White Chicken Chili
I’m a huge fan of white chili. I have several different versions that I typically make. Some with shredded chicken and another with ground turkey. But I must say, this is my new favorite! I found the recipe on Pinterest and made it that night! It was delicious! I followed the recipe exactly but I think I added extra seasoning to suit my taste. I can never get enough cumin! Anyway, give it a try on a chilly day. It’s soooo good!
I just wanted to share with you a few other things I’ve been up to. These are items that are in my holiday shop Tinsel & Twig. This is a shop that I started last year where I sold my handmade Christmas wreaths, garlands and centerpieces. This year I’ve added a few paper items. A couple have been sold, but I can make more if you see something you like. I really would have liked to add more, but I’ve not had as much time as I would have liked and the holidays are coming so quickly! Anyway, I just wanted to show you a few things I’ve made that are for sale.
Santa’s Key
These days Santa can’t always drop down the chimney to deliver the goodies! Having a hard time explaining to your child how Santa will get in? Try this! Santa’s special key! Hang it inside as a decoration until Christmas Eve when you hang it outside on the front door. The poem reads: 

“This key is very special, you see. 
It will not work for you or me… 
Hang it just outside your door. 
And go to sleep, worry no more… 
Close your eyes and close them tight. 
‘Cause Santa Claus comes tonight!”

Santa’s Little Book
This is Santa’s secret book of names, listing those who’ve been naughty and nice! An adorable Christmas decoration to remind your little ones that Santa is watching!

 Stop by Tinsel & Twig to see my other items. I know I’ve been promising and promising, but the Scissors & Spatulas shop will be opening soon!

On the Menu: A New Series at S&S!


I’m excited to be hosting a giveaway later today at Tattered & Inked for the Creative Christmas event! What am I giving away? Santa’s Key!
That’s right my Christmas shop, Tinsel & Twig is up and open! I’m still in the process of adding items, but there are a few things for sale right now. However, if you want Santa’s key for free, be sure to head over to Tattered  & Inked and enter the giveaway!
You all know that I love to cook! I’m always in search of new recipes and I tend to be a recipe horder. I also like to share the really good recipes with you. The trouble is, it takes a lot of time to photograph and write up my recipe posts. Unfortunately {as I’m sure those of you with little ones will agree}, I barely have the time to prepare the meals I want to, let alone make a photo shoot out of them!
So I decided to start a new series here at Scissors & Spatulas. It’s called “On the Menu. . .” and I think it will be a great way for me to share more recipes with you more often. Don’t worry, I will still give step-by-step tutorials with photos for some of my recipes, but “On the Menu. . .” will feature recipes I want to share with you in a nutshell. Basically, you’ll get a photo, a description and a recipe. Bon apetite! 
My family loves this soup! I will admit that last year when I found this recipe in the Food Network Magazine, I was incredibly weary about making it because of the ingredients. Mint and dill? But I’ll try anything once, especially if it seems “foreign” to me. I’m so glad I did. This is one of our favorite soups! One batch usually yields enough extra to freeze for another meal. Of course, as I usually do, I altared the recipe a bit from the original. The list of ingredients seems kinda long, but don’t let that scare you. This soup is really easy to prepare. It’s a refreshing change from your typical chicken and rice soup.


  • 2 bone-in chicken breasts, roasted 
  • 1 1/2 cups baby carrots, sliced in half
  • 1 bay leaf
  • Kosher salt
  • 6 cups low-sodium chicken broth
  • 2 tablespoons butter
  • 1 onion, very thinly sliced
  • 1 teaspoon sugar
  • 2 teaspoons curry powder
  • 2/3 cup jasmine rice
  • 3 tablespoons finely chopped fresh mint
  • 3 tablespoons chopped fresh dill
  • juice of a small lemon
  • salt & pepper to taste


  • Heat the butter in a saucepan over medium-low heat. Add the onion, carrots, sugar and 1 teaspoon salt. Cook until the onion is soft, 5 minutes. 
  • Meanwhile, remove chicken from bone and shred into bite-size pieces. 
  • Add the curry powder to the onion mixture and cook for 1 minute. Add the rice, bay leaf, chicken and broth. Increase the heat to medium, cover and simmer until the rice is tender, 15 to 20 minutes.
  • Using a slotted spoon, remove about 1 cup of the rice. Puree in a blender until smooth.
  • Return pureed rice to the pan and add the chopped herbs and lemon juice. Stir to combine. Season with salt and pepper.

I’m all over the place today!
 I’m also over at Somewhat Simple sharing my Caned Chair Makeover. Stop by and see me if you missed this post back in September.

Oh yeah, on the 4th day of Christmas, Shabby Apple gave to me. . .
25% off their pretty Cider Dress!
Just enter ‘Day4’ at checkout!

Change Up Your Chili

Everyone loves chili when it’s cold outside. Just one bite can warm you up instantly. But when you think of chili, I bet  you think of the dark red/brown chili, right? With ground beef, maybe even some pork, dark red beans, and tomatoes. That’s your typical chili. But chili doesn’t have to be dark! Try this:
White Chili with Ground Turkey
Ingredients are pretty simple. And yes, that is cinnamon you see. I thought it was strange at first too, but it adds a little something to this chili. If you are weary, just start out with a small amount. You can always taste and add more later if you like. What you don’t see is the bag of frozen corn kernels (oops) which is not an ingredient listed in the original recipe.  

Start by chopping one onion and mincing three cloves of garlic. 

In a large pot, brown 1 1/2 pounds ground turkey with onion and garlic. In the meantime, drain and rinse 1- 2 cans (depending on your preference) of white cannellini beans.

Add 2 cans chopped chiles, cannellini beans, chicken broth*, 1 Tbsp ground cumin, 1 Tbsp dried oregano and 1 tsp cinnamon. Add salt, pepper and cayenne pepper to taste. Stir to combine and bring to a boil. Reduce heat, cover and simmer for 20 minutes. 
*The original recipe calls for 5 cups chicken broth. I use 1 carton of chicken broth because I like my chili chunky, not soupy. Again, adjust amount to your preference.
While your turkey mixture simmers, drain and rinse the remaining can of beans. Place in a food processor or blender with 1-2 Tbsp of water and process just until a thick paste forms. 

This “paste” will help thicken the chili.
Add 1 bag frozen corn kernels and bean paste to the pot. Stir to blend and return to a slow boil. Reduce heat and and simmer (covered) 15 minutes or until corn is heated through. 
Garnish with sour cream, fresh lime juice and chopped fresh cilantro.
A nice warm bowl of yummy goodness. Go ahead, change up your chili!
This recipe for White Chili with Ground Turkey comes courtesy of one of my favorite recipe sites, I’ve made this recipe several times and you will notice that I’ve made some changes from the original. Most of the changes have been noted in this blog.