Roasted Baby Carrots

Source: https://www.kitchenathoskins.com/roasted-baby-carrots/

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 3 Servings

Ingredients:
1 pound baby carrots
2 tablespoons light brown sugar not packed
1 tablespoon olive oil
1 tablespoon melted unsalted butter
¼ teaspoon salt
⅛ to ¼ teaspoon ground black pepper

Instructions
Pre heat oven to 450°F.
Add all ingredients to a small or medium-sized baking sheet, toss well to combine and arrange them in an even layer without overlapping.
Bake for 15 minutes.
Carefully remove the hot pan from the oven and place on a wire rack. Toss the carrots well and arrange them in an even layer without overlapping.
Continue baking for 10 to 15 minutes or the carrots get tender with a deep color and caramelized.
Place pan on a wire rack to cool and serve hot.

Biscuits (2 versions)

Baking Powder Biscuits Recipe (eggs optional!)

Source: https://thecarefreekitchen.com/wprm_print/baking-powder-biscuits-recipe 

Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins

Ingredients
2 cups all-purpose flour
1½ tablespoons baking powder
1/2 teaspoon salt
1/3 cup butter, room temperature
3/4 cup milk
1 tablespoon butter, melted

Egg Wash (I skipped the egg wash and they were fine!)
1 large egg
1 tablespoon milk

Instructions
Preheat oven to 425 degrees F.
In a medium bowl, stir together flour, baking powder, and salt. Add room temperature butter and use a fork or pastry blender to mix. The mixture should resemble coarse crumbs.
Make a well in the center of the butter and flour mixture, then add milk all at once and mix just until the dough pulls away from the sides of the bowl (dough will be sticky and a little lumpy). Let the dough rest for 2-3 minutes.
On a floured surface, lightly knead dough by hand until smooth (about 30 seconds), then roll dough out with a rolling pin until the dough is even and about 3/4" thick.
Cut dough with a 3-4" round biscuit cutter or the bottom of a cup/jar (you can also cut into squares using a sharp knife) and place 1-2" apart on a lightly greased baking dish.
Use your thumb and make a small indent on the top of the biscuit. (This will help them rise straight on all sides)
Beat egg in a small bowl with the milk. Using a pastry brush, brush the tops of the biscuits.
Bake in a preheated 425 degree oven for 12-14 minutes, or until lightly golden brown.
Remove from the oven and brush with melted butter if desired. Serve warm, and enjoy!

Notes
Freezing:
Freeze unbaked biscuits flat on a baking sheet before storing them in a freezer bag or airtight container for up to 3 months.
To bake frozen biscuits, remove from the freezer and transfer to a baking sheet. Let them thaw in the fridge overnight, or bake from frozen and add a few extra minutes to the baking time.

Mile High Biscuits

Source: https://www.pinterest.com/pin/140596819608953820/

Ingredients
3 c all-purpose flour
2 tbsp sugar
3.4 tsp salt
1 tbsp plus 1/2 tsp baking powder
3/4 tsp cream of tartar
3/4 c butter
1 egg, beaten
1 c plus 2 tbsp milk

Instructions
Preheat oven to 400 degrees.
Combine dry ingredients and cut in butter with pastry blender.
Combine egg and milk. Add to dry ingredients and stir until well moistened.
Knead 10 times.
Roll out 1-inch, cut with 2/5 inch cutter.
Bake on ungreased cookie sheet until done, 12-15 minutes.

Cheddar Broccoli Potato Soup

Source: https://www.cookingclassy.com/wprm_print/cheddar-broccoli-potato-soup

Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Servings: 6

Ingredients:
5 1/2 Tbsp butter, divided
1 1/3 cups chopped carrots (about 3)
1 cup chopped celery (2 stalks)
1 cup chopped yellow onion (1 small)
2 cloves garlic , minced
3 cups low-sodium chicken broth
3 1/2 cups peeled and cubed russet potatoes , cut 1/2-inch to 3/4-inch thick (2 large)
3 cups chopped broccoli florets (from about 2 heads)
1/4 tsp dried thyme
Salt and freshly ground black pepper
6 Tbsp all-purpose flour
3 cups milk (preferably 1% or 2%)*
1/2 cup heavy cream*
2 cups shredded sharp cheddar cheese (8 oz)
1/3 cup finely shredded parmesan cheese (1 oz)

Instructions:
In a large pot over medium heat, melt 1 1/2 Tbsp of the butter. Add carrots, celery and onion and saute 3 - 4 minutes. Add garlic and saute 30 seconds longer.
Stir in chicken broth, potatoes and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15 minutes. Stir in broccoli and cook 5 minutes longer or until veggies are tender.
Meanwhile, melt remaining 4 Tbsp butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in milk (whisk well until no lumps remain).
Cook stirring constantly until mixture begins to thicken, stir in heavy cream. Remove from heat and once all veggies are tender pour into the soup and stir. Remove from heat and stir in cheddar and parmesan cheese until melted. Serve warm.

Notes

* I skipped the cream and just used milk (3.5 cups total).

This broccoli potato cheese soup won't freeze well because of the dairy. If making in advance, store in the fridge for 1-2 days.
You could also use cauliflower instead of broccoli in this vegetarian potato soup recipe.

Copycat Panera Broccoli Cheese Soup

Source: https://www.shugarysweets.com/wprm_print/copycat-panera-broccoli-cheese-soup-recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

¼ cup unsalted butter
½ cup diced onions yellow or white
1 cup shredded carrots 
2 1/2-3 cups broccoli florets chopped small
1 ½ cups chicken broth
1 cup milk *
1 cup heavy whipping cream*
¼ cup all-purpose flour
1 ½ teaspoons kosher salt

2 cups shredded cheddar cheese

Instructions
In a large pot over medium high heat, melt butter. Add in onions, carrots and broccoli. Cook to soften about 5 minutes (may be more or less depending on the size vegetables you cut).
Slowly add in broth, milk, and cream.
Sprinkle with flour and add salt, pepper and red pepper flakes.
Continue stirring and heating over medium heat until thickened. This will take about 10-15 minutes.
Once thick, add cheese and stir until melted and smooth.
Serve soup and enjoy!

*I just used 2 cups of  1% milk, and it was still good.