Favor PLEASE! :) (until January 4, 2011)

So, I entered the Karo Cookie Exchange event and need your help! :)  I'd love to win the Grand Prize! :)  Who wouldn't? :)  I entered Chewy Caramels as a recipe on their Cookie Exchange.  I need to have the highest number of votes to win! :)  So, if you're on facebook, here's what you do!

1. Sign into your account.
2. Search for "KARO" and select the Karo syrup.
3. On their facebook group, click "like" at the very top.
4. Select then the "Cookie Exchange" tab up at the top.
5. Click then on "recipes."
6. At the top of the "recipes" page it will have a "most recent' or "most popular" link.  Click "most popular."
7. Find my recipe, right now I'm in 3rd, my name will be next to the recipe "Joanna Cowley Baltzly."
8. Click on the recipe "Chewy Caramels" and it will have a "vote" box on the left.
9. Click "vote" and you're done! :)

THANK YOU! :)

Potato Cream Cheese Soup

So, one of the hardest things about moving Southwest for me, outside leaving my sweet babies behind, is the Panera Potato Cream Cheese soup!  Anybody with me on LOVING their soup!?  NO MORE do I have to miss this soup.  I have FINALLY mastered this soup at home and I even get an entire HUGE batch for the price of my ONE bowl purchased at Panera!  Now, the next thing to work on mastering are their sourdough bread bowls! :)  I'll let you know when I get there! :)

Until then, here is the soup recipe.  ENJOY! :)

3 - 14.5 cans chicken broth
2 - 8 oz pkg cream cheese, cubed
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
1-1/2 c. fully cooked ham, cubed or ground
1/2 c onion, finely chopped
1 t garlic powder or salt
3/4 t dill weed

In your large kettle, bring your chicken broth to a boil. Add cream cheese; cook and stir until cheese is melted. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 18-20 minutes or until potatoes are tender.

TIP:  Best served in a sour dough bread bowl!!!

Beef Tenderloin

Raise your hand if you still have NO IDEA what to make for Christmas dinner! :)  We are only days away now from the big day.  I decided to do a stream of posts to help some of you out on what to cook and make for your families' Christmas meal!!! 

This would be your main course!  It's AMAZING! 
Shallots:
2 shallots, halved
1 1/2 T olive oil
salt and pepper to taste

Sauce for beef:
3 cups beef broth
3/4 c port wine
1 1/2 t tomato paste
3 T butter
1 T flour

Beef:
2 lbs beef tenderloin roast, trimmed
1 t dried thyme
3 slices bacon, diced

Preheat your oven to 375.  In a pie pan, toss shallots with oil to coat.  Season with salt and pepper.  Roast until shallots are deep brown and very tender.  Usually takes about 30 minutes.  Take out and set aside.

In a large saucepan, combine the beef broth and port wine.  Bring to a boil and cook over high heat until the volume is reduced by half.  This also takes about 30 minutes.  Whisk in the tomato paste and set aside.

Pat your beef dry.  Sprinkle it with thyme, salt and papper. In a large roasting pan, set over medium heat on the stove.  Saute your bacon until golden.  Transfer the bacon (leaving the grease in the pan) onto a paper towel to absorb the grease.  Using the grease from the bacon still in pan, brown all sides of the beef tenderloin over medium high heat.  About 7 minutes total.  Transfer the entire roasting pan at this point into your oven and roast your beef unil a meat thermometer insterted into the middle is 135 degrees, about 35 minutes.  Immediately remove from the oven and place on a serving platter and put a piece of foil tented over the top and let sit.

While your beef is baking, in a blender, puree your shallots, beef broth mixture and bacon all together until smooth.

Place the roasting pan with the juices from the beef on the stove on high.  Add the broth mixture and bring to a boil.  Stir to scrape up any browned bits.  Transfer to a medium saucepan, and bring to simmer.  Mix 1 1/2 T butter and flour in small bowl to form a smooth paste; whisk into broth mixxture, and simmer until sauce thickens.  Whisk in remaining butter.

Slice beef in to 1/2 inch thick slices.  Spoon sauce over as wanted.

Million Dollar Potatoes

Here is another VERY EASY version of some cheesy potatoes!!!  This goes BEAUTIFULLY with the Beef Tenderloin for Christmas Day along with the Cinnamon Jello Salad & homemade bread!

1 bag frozen Ore Ida hashbrown potatoes (thawed)
1 can cream of chicken soup
1 stick butter, melted
8 oz sour cream
2 c shredded Cheddar cheese
2 c cornflakes
1/2 stick butter

Melt one stick of butter and mix in with the sour cream and cream of chicken soup until blended.  Pour the potatoes in the same bowl and mix until it is all well mixed together.  Add the cheese and again, mix until it is mixed evenly.  Put into a 9x13 pan and make sure it's all leveled out.  In a different bowl, melt the other 1/2 stick of butter and measure in 2 c cornflakes.  Stir so that the butter is coating all the cornflakes.  Pour them over the potatoes in the pan.  Bake at 350 for 1 hour until they are bubbling.

Cinnamon Jello Salad

This recipe originates with my dear Grandma Cowley!!!  If you know my grandma, you know what an amazing cook she is.  She's passed down MANY recipes and I LOVE it!  This particular salad is VERY cinnamony, and the ingredients don't look like they'd go together, but OH MY!  TRUST ME on this!  It's DELIGHTFUL!  Try it once! :)  You'll be making it again!  Great served with "beefy" things.

1 lg box Cherry Jello
3 c boiling water
1 c Red Hot Cinnamon Candies (Brach's are the common name brand)
2 c applesauce

Boil your water.  Pour over cherry jello mix.  Stir continuously while it dissolves then add the candies.  Continue stirring until your candies have completely dissolved.  It will take about 10 minutes of constant stirring!!!  When they are all dissolved, add the applesauce and stir until mixed.  Pour into your pan.  Put immediately into the fridge.  This is better if left overnight in the fridge.  It takes longer than normal jello salad to set up!  So I HIGHLY recommend you make this the day before you plan to serve.  I usually plate over some fresh green leaf (NOT ICEBURG) lettuce and it's SO BEAUTIFUL!

Pumpkin Pie Madness

Hey everybody!  HAPPY BELATED THANKSGIVING!!!!!  Hope everyone enjoyed some time with family and friends over the holiday!  I thought I'd just share a quick post of our pumpkin pie making day! :)  I HAD SO MUCH FUN!!!!  Totally going to be doing that next year again!  So, keep that in mind! :)

Here are a few pictures of the day! :)

Aubrey doing all the filling mixin'!

Me, filling all the crusts! :)

Pies baking in the oven!!!

Hoping that everyone that ordered was happy with their pie!!!!

Ham Balls

Growing up, my mom used to make these yummy ham balls!  For some reason, EVERY time I have these I think of our dear friends, Carl & Sarah!!!  We love them, we did lots of growing up together with Hannah & Paul, they are special people!  Tonight I served them to Benjamin's Uncle Gary & Aunt Karen that stopped by for dinner while they were in the area! 

This is after they've been baked!

This is after I've pulled them out of the freezer overnight and before I've put them in a bag!

Ready to go in the freezer until I use.

1 1/4 lb ground ham
1 lb ground beef
1 lb ground sausage or pork (could also do turkey)
1 1/2 c graham crackers, crushed
2 eggs
1 c milk
1 can tomato soup
1/4 c apple cider vinegar
1 c brown sugar

Mix together all three meats, graham crackers, milk and eggs.  Mix until well blended.  Form into good size balls (I used the Jumbo Cookie Scoop) and place in a 9x13 pan, they can be fairly close.  In a saucepan, mix together the tomato soup, brown sugar and vinegar and bring to a slow boil.  Keep stirring as the sugar can burn quickly if not watching.  Once it's to a slow boil, take it off the burner and pour it over the RAW Ham Balls.  Bake at 350 for 1 hour. 

Note:  I will double the batch and freeze them on a cookie sheet overnight in my freezer, then break them apart and put them in a large Ziploc bags and pull out for later meals.  Often get three meals out of it when I do that and since I'm going to all that work anyway, it's easier to do all at once!!!

Stuffed Chicken Breasts

Okay, so since starting the dinner club, I have had some NEW and EVER SO YUMMY dishes and I am SO GRATEFUL for my group!  One of my FAVORITE dishes is my friend Christy's Stuffed Chicken Breasts.  SERIOUSLY, they are so unbelievable.  Not even sure what exactly it is I love about them, but I could seriously eat an entire pan.  So, with the permission of Christy, I am able to share this recipe with you all!  Now................go and make them! :)

Dip each chicken breast in egg then crushed Saltines.

This is how it should look BEFORE it's baked.

This is after (I know not much difference, just darker).

When you cut the cooked breast open, this is how it should look.

4 chicken breasts, better made with fresh, not frozen bagged

2 lb shredded cheese (SHARP cheddar, pepper jack, something with BIG flavor)

2 sleeves saltine crackers, crushed

2 eggs beaten

Take each chicken breast and slice lengthwise about 1/2 way though. Turn your knife parallel to cutting board and cut a pocket into each side of the chicken breast, making sure you don't cut all the way though. Stuff pocket with cheese. Try to "reshape" chicken breast. Dip breast in egg and then crackers. Bake at 350 for about 30-50 minutes, or until cooked through.  Chicken needs to be at least 165 degrees F at the thickest part of the chicken.  I always serve this with a vegetable whether hot or a salad.

Cupcakes - FOR SALE

Hey, just wanted to let you guys know, I am going to start making cupcakes on a "made to order" basis for those of you that are interested.  I will post different flavors and kinds you can order as I bake them and have pictures. Right now I have 3 different kinds, but if you have a birthday coming up, consider ordering homemade cupcakes!  I promise you they are 1000 times better than store bought!  Prices are as follows:

FIRST dozen cupcakes - $15
EACH ADDITIONAL dozen cupcakes - $12
18 cupcakes - $21 (about equivalent to one sheetcake at Fry's/Bashas/Walmart)

1/2 dozen cupcakes - $9

If you have a "theme" you are doing I'm happy to discuss other ideas than what is shown.

RAINBOW CUPCAKES

CANDY CORN CUPCAKES

These will have a different yellow on bottom next time.

 SALTED CARAMEL CUPCAKES

Chicken Chili

3 c chicken, cooked & diced

2 cans Northern Beans, drained

1 t cumin

2 c salsa

1 c chicken broth

3 c Monterey Jack Cheese, shredded
Throw everything in a crock pot on LOW for 4 hours!  Very yummy served in a bread bowl!  Mmm!

Biscuits & Gravy

Hands down, I became addicted to Biscuits and gravy in Oskaloosa, Iowa.  Smokey Row was a coffee house that served the most amazing B&G along with a hot and steamy Breve!!!  OH MY!  Ultimate experience right there! :)  While I HAVE NOT mastered their specific "ungiven" recipe, I have found one I like very well.

Biscuits:

2 c. flour

1 T baking powder

1 t salt

1 T white sugar

1/3 c shortening
1 c milk
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture until it looks like piecey.  The flour mix and shortening will be dry and separated. Gradually stir in milk until dough pulls away from the side of the bowl. Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet (or I ALWAYS use parchment paper on my cookie sheet for ANYTHING I'm baking on it!).  Bake in preheated oven to 425 for 13 to 15 minutes, or until edges begin to brown.

Sausage Gravy:

1 lb breakfast sausage
1/2 c flour

1 t salt

pepper, to taste

2 T Worcestershire Sauce
2-3 c milk

Brown sausage and drain.  To the same pan, add flour, salt and Worcestershire Sauce and coat all the meat.  It will be really pasty and thick.  Still over medium heat add the first 2 cups of milk and continuously stir.  It will start to thicken the longer it's on the burner.  If it's too thick, add more milk about 1/2 c at a time.  It needs to be between thick and thin! :) 

Oatmeal Bread

1 c quick oats

1/2 c whole wheat flour

1/2 c brown sugar

1 T salt

2 T butter

Mix all above ingredients and pour 2 c boiling water over the top and mix.  Let cool. 

2 T yeast

1/2 c warm water

Dissolve.  Then add to the oatmeal mixture above.  Add 5 c all-purpose flour and stir until well combined and it forms a "ball" like in the first photo.  Knead.  Let rise for about an hour.  Make into 4 mini loaves and put into non-stick metal pans.  (Note: I have tried the Pampered Chef bread stone pan and it DOES NOT WORK for yeast breads.)  Let raise in pans until they are ALMOST to the top of the pan.  Usually about 30 minutes.  Bake at 350  for 20 minutes.  Serving it warm is by far my favorite, but we use this for sandwich bread, toast, etc.  This CANNOT be done in a bread machine.

Hidden TREASURES

Oh dear!  It's late, and I'm SOOOO tired tonight.  Will probably get a little lecture from my sweetie as I'm supposed to be "in bed." :)  I just had to share this with you guys! :)

There are very few items that I buy like this, but I HAVE to let you in on my secret!  Especially now that crock pot cooking is much more on the horizon with lots of cooler weather coming (out here in AZ at some point).  These are, hands down, I think one of my favorite inventions for the kitchen!  Crazy cool!  I wish I'd have invented them myself! :)  They might seem extremely "silly" but seriously, friends, I LOVE THEM!  And they are WELL WORTH the investment.  Watch for coupons! :)  You know me!  Don't buy much if it doesn't have a coupon to make it free or almost free! :)

The item I am referring to are called Slow Cooker Liners by Reynolds.  OH...................MY!  I used to DRAG MY FEET when using my crock pot cause I HATED cleaning it out!  NOT ANY MORE!  Try these out if you haven't already fallen in love with them like me! :)  I will repost the Turkey Chili picture where you see I used one! :)  Yep!  When that chili was scarfed down by my family, I literally took that bag with crusted tomato sauce to the side and threw it in the trash!  Wiped it with a soapy rag and it was DONE!

This is what my crock pot looked like after I pulled the bag out.

Not the best picture, sorry!  You get the idea though. :)

Alright!  Good night now! :)

Breakfast Burritos

Breakfast Burritos have become a Sunday morning tradition!  WE LOVE IT!  Our church isn't until 5PM, so we lounge, drink coffee, read the newspaper and make breakfast burritos!  Don't let the name fool you though, they can be eaten ANY MEAL of the day! :)

1 pack large tortillas
1 pkg bacon
8 eggs
1 c. Cheddar Cheese, shredded
1 can refried beans
1 pkg frozen hashbrowns, thawed
1 stick butter

Start hashbrowns by melting a stick of butter in a large skillet.  Sprinkle bag of hashbrowns evenly over melted butter and put the lid on.  Cook over medium heat for about 6-7 minutes then flip over and let cook another 5 minutes.  Cut bacon into little slices and fry up in a saucepan.  Drain on a paper towel.  Dispose of most of the bacon grease, reserving just enough to coat the bottom of your bacon pan and throw the eggs in and scramble.  Lastly, in a small saucepan, heat your refried beans through.  Take a tortilla and put some cheese on and warm it in the microwave about 45 seconds until the cheese is melted.  Layer with the remaining ingredients.  Roll up and eat!

Pumpkin Whoopie Pies

Cookies:
2 cups packed brown sugar
1 cup vegetable oil
1 1/2 cups solid pack pumpkin puree
2 eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 1/2 tablespoons ground cinnamon
1/2 tablespoon ground ginger
1/2 tablespoon ground cloves

Filling:
1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
2 cups powdered sugar
3/4 cup shortening

For the cookies:  Combine oil and brown sugar.  Mix in the pumpkin and the eggs, mix it well.  Add flour, salt baking powder, baking soda, vanilla, cinnamon, ginger and cloves.  Mix well.  On a lightly greased or parchment paper lined cookie sheet, drop by heaping teaspoons or the smallest Pampered Chef cookie scoop (pictured above is the medium scoop).  Bake at 350 for 10-12 minutes.  Let cookies cool then ake sandwiches from two cookies filled with the filling!

For the Whoopie Pie Filling:  Beat egg white and mix with the milk, vanilla and 1 cup of powdered sugar.  Mix well then beat in the shortening and the remaining cup of powdered sugar.  Beat until light and fluffy.

Raspberry Jam For Sale

So after posting to my facebook that I had just finished 33 jars of fresh raspberry jam with two of my girlfriends, I almost immediately had requests to purchase them!  My initial reaction was, no way.  They take a lot of TLC and then as I got more requests, I started organizing my thoughts.  I've decided to sell raspberry jam because you're worth that "TLC." :)  So many of my friends and family from back in the midwest also always wish they could take part in my bake sales or food prep, and I've checked into a way in getting this stuff back to you all in the midwest.  So, the pricing is as follows:

Option 1 - $4/jar - LOCALLY here.
Option 2 - 5 jars SHIPPED to you anywhere is $30.  Each additional jar is $5 up to 10 jars.

This pricing above for shipping includes bubble wrap that each jar is wrapped in and the cost for me to ship!  Cheapest way for me to ship is Priority Flat Rate which arrives in 2-3 days.
Many are asking how long they last.  If SEALED setting in your pantry/cupboard, they will last 6-12 months!  Once they have been opened, you will need to keep them in the refrigerator and they can be in there for 2-3 months.

If you have any other questions let me know!  I will need to know by Thursday at midnight so I can get more supplies Friday if I need to!  Hoping to get these made this weekend and mailed off or delivered!  I am taking payment via paypal.  I will touch base with you specifically on your order in a few days once I get everything else figured out. :)

Turkey Black Bean Chili

This is a really yummy chili.  Easier and not so heavy on the tummy! :)  I first had this when my sister (another amazing chef) cooked it for me when I was back a few Octobers' ago with my boys.  IT HIT THE SPOT!

1 T. olive oil
1 onion, diced
2 cloves garlic, minced
1 lb. turkey breast
3 (15 oz) cans black beans
1 (14 oz) can crushed tomatoes
1 1/2 T chili powder
1 T dried oregano
1 T dried basil
1 T red wine vinegar

Saute onion and garlic in oil; add turkey. Cook through. Add beans, tomatoes and spices. Bring to boil, stir, reduce heat to low and simmer.
 
Note:  This can also be done in a crockpot.  Only change is to throw all of the cooked turkey and beans and spices into the crockpot and let simmer on low all day.  Can also be frozen and thawed later to eat.

Salami Pasta Salad

Dear, DEAR friend of mine gave me her recipe for this AMAZING pasta salad!  LIKE NO OTHER I've ever had.  There is something about FRESH herbs used in this that just makes it over the top! 

1 box tube pasta
1/2 lb bulk hard salami or summer sausage, cubed
1/2 c minced fresh parsley
4 green onions, sliced
1/2 c olive oil
1/4 c apple cider vinegar
4 t. minced fresh oregano
4 t. minced fresh basil
2 minced garlic cloves
1 t. salt
1/4 t. pepper
1/2 c shredded parmesan cheese

In saucepan, cook pasta according to package directions; rinse in cold water and drain. Place in a large bowl; add salami, parsley and onions. In a small bowl, whisk together oil, vinegar and seasonings. Drizzle over pasta mixture and toss to coat. Cover and refrigerate overnight. Just before serving, stir in parmesan cheese.

Breakfast Sausage

While I haven't gone "extreme" in "natural" things, I have just recently REALLY grown tired of the absolute garbage that Jimmy Dean puts in the sausage we cook and eat because of "convenience."  I was FED UP and so comes this following recipe for some AMAZING pork breakfast sausage! 

5 lbs porkloin, ground (your butcher or meat dept should be able to do this for you)

4 t salt

4 t sage

4 t thyme

1 t rosemary

2 T brown sugar

1 t nutmeg

1 t cayenne pepper

1 t red pepper flakes

3 T oil

Grind pork loin with meat grinder.  In a food processor, combine the spices listed.  Make them powder.  In a large bowl hand mix everything until well blended.  Divide out into 1 lb packages and freeze until ready to use. 

Notes:  I use this for lasagna, chili, etc.  It's so yummy!

Pumpkin Roll

Well, I suppose if Starbucks has officially started offering their Pumpkin Spice Latte that it's time for me to post my first "fallish" recipe! :)  Lots more to come, this is only the beginning. 

Pumpkin Roll

This is what it looks like on the end!

Ready to serve! :)  Isn't that pretty!

Cake Roll:

3/4 c flour

1/2 t baking powder

1/2 t baking soda

1 t pumpkin pie spice

1/4 t salt

3 eggs

1 c sugar

2/3 c Libby's 100% Pure Pumpkin (one can will make 3 cake rolls)

Filling:

12 oz cream cheese, softened (1 1/2 pkgs)

3/4 c powdered sugar

3 T butter, softened

1 t vanilla

For the cake: Preheat oven to 375. Line a jelly roll pan with foil. Grease corners to prevent sticking. Combine flour, baking powder, baking soda, pumpkin pie spice and salt in a small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.

Bake for 13-15 minutes or until top of cake springs back when touched. While cake is still hot, just out of oven, lift it from the pan by the corners of the foil and flip it over onto a cheesecloth-type towel (NOT terrycloth), sprinkled with powdered sugar. Carefully peel off foil. Roll up cake and towel together, starting with narrow end. Cool on wire rack till no more warmth is felt.

For filling: Beat cream cheese, powdered sugar, butter and vanilla in small mixer bowl until smooth.

Carefully unroll the cooled pumpkin roll and spread filling evenly over cake. Roll it up again peeling away the towel. Wrap the roll first in plastic wrap making sure everything is completely sealed. Wrap again in a layer of foil and store in the freezer. When ready to serve, slice the cake into 1 inch pieces or whatever thickness you desire, and allow to thaw for about 20 minutes before serving.

 

This recipe makes ONE pumpkin roll.

P-U-M-K-I-N P-I-E!!!!!!!!!!!!!!!

FOR SALE!!  $8/pie

Well, it's that GREAT time of year that I think most everyone loves!  FALL!!!  It's most definitely my favorite season ever, and with Fall come lots of fun things!  ONE being FRESH Pumpkin Pies!  There is just NOTHING like them!  Wouldn't you agree?  Who is with me!?

My sister-in-law's family, traditionally, EVERY YEAR gets together to make TONS of Pumpkin Pies.  Ummmmm.....they are AMAZING!  Since marrying into our family, Aubrey has graciously shared her secrets and we have gotten together a few times to make them and I won't EVER do it any other way. 

That said, we've decided we are going to be SELLING our fresh pumpkin pies starting RIGHT NOW until the Wednesday before Thanksgiving, November 24.  These will be "made to order" so if you are interested, e-mail me at bbaltzly@gmail.com and I'll get you hooked up. 

These are great for:

• Dinner Parties
• Just for YOU.
• Work Parties/Potlucks
• Church Potlucks
• Holiday Meals
• GIFTS!!!!!
• Teacher Gifts
• Etc.

These DO freeze.  They are fully baked when you pick them up and we literally do everything from scratch all the way from the PUMPKIN to the CRUST!

We are selling them for $8/ea.  PLEASE tell your friends and family also.

Wisconsin Cheese Soup

OH MY!  About all I have to say about this soup!  DEFINITELY going to be a regular on our menu!  LET FALL EATING BEGIN!!! :)

1 1/2 cups diced carrots

1 1/2 cups diced onion

2 cloves garlic, minced

1 t hot pepper sauce

1/2 t salt

4 c chicken broth

12 oz beer

1/2 c butter

1/2 c flour

4 c half and half

8 c SHARP Cheddar Cheese, shredded

1 T Dijon mustard

1 T Worcestershire sauce

1/4 c cornstarch

1/2 c half and half

bread bowls, optional

Shred carrots and cook in microwave for 5 minutes with a little water.  Drain water and add to a medium saucepan.  Add onions, garlic, hot pepper sauce and salt. Mix so everything is coated with hot pepper sauce.  Saute just slightly.  Add chicken broth and beer to the vegetable mixture and boil for 15 minutes.  In a large stock pot, melt butter.  Add flour all at once and whisk into the butter until it gets a little thick, this is making "roo" if you've heard this and wondered what that meant! :)  SLOWLY add the half and half, about 1 c at a time and the flour mixture will be come very thick and pasty.  This is what you want it to do.  By the last cup of half and half, it will be a bit thinner, but still thick.  Add the shredded SHARP (has to be sharp for this recipe to turn out right) 1 cup at a time until melted over medium heat.  Once it's all melted, add the Dijon and worcestershire sauce and mix.  Add the already boiled chicken broth mixture then into the cheese mixture and stir continuously over medium heat.  Don't leave for long as it will start to scorch on the bottom.  In a small bowl mix 1/4 c cornstarch with 1/2 c half and half until it's smooth and pour into the soup quickly continuing to stir.  This will thicken your soup!

While I didn't have bread bowls, this soup would be heavenly served in a bread bowl!