Pear Bread

Ingredients
1 cup vegetable oil
2 cups granulated sugar
3 eggs
2 1/2 cups pears - peeled, cored and chopped
1 cup chopped pecans
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8x4 inch loaf pans.
In large mixing bowl combine oil, sugar and eggs, beat well. Stir in pears, pecans and vanilla. In another bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir dry ingredients into the pear mixture; mix well. Pour batter into prepared loaf pans
Bake in preheated oven for 60 minutes, until a toothpick inserted into center of a loaf comes out clean. Allow loaves to cool in pans for 10 minutes before moving to a wire rack to cool completely.
Nutritional Information
Amount Per Serving Calories: 309 Total Fat: 16.2g Cholesterol: 32mg
Nutritional Information
Pear Bread II
Servings Per Recipe: 20
Amount Per Serving
Calories: 309
Total Fat: 16.2g
Cholesterol: 32mg
Sodium: 202mg
Total Carbs: 38.5g
Dietary Fiber: 1.7g
Protein: 3.5g

Broccoli Cheese Soup

I have this recipe and the Panera Broccoli Cheese soup recipe as my 2 fave ones. They are different in that this one is based in Chicken broth, instead of like heavy cream/whole milk and butter in the Panera one, so when I make it I don't feel so guilty about eating it! It's a southern recipe. You can use less broth, if you want...but really it's not a heavy super thick soup, which we love. Sometimes they get so thick it's like eating a paste! This is just right. Don't forget the mustard and pepper, that's what gives it a little kick! Enjoy! Broccoli cheese soup is made with fresh broccoli.
Ingredients:
•1 bunch broccoli, about 1 1/4 pounds, washed and trimmed
•2 cups sliced onions
•5 tablespoons butter or margarine
•7 cups chicken broth, divided
•1 teaspoon dried leaf oregano, crumbled
•1/4 cup flour
•2 tablespoons Dijon mustard
•1/8 teaspoon pepper
•1 cup milk
•2 cups shredded sharp Cheddar cheese

Preparation: Cut florets off broccoli and divide into small sections. Simmer in lightly salted water for 2 minutes; drain and immerse in cold water to stop cooking then set aside. Cut stalks into small pieces; place in a large saucepan. Add sliced onions and 3 tablespoons of butter to saucepan; sauté over medium low heat for 5 minutes. Add 3 cups chicken broth and oregano to the saucepan; simmer 20 to 30 minutes. Carefully process hot mixture in batches in a blender until smooth. Melt remaining 2 tablespoons butter in saucepan; stir in flour and cook, stirring constantly, until smooth and bubbly. Stir in mustard and pepper. Gradually stir in processed mixture and remaining 4 cups of chicken broth. Continue to cook, stirring, until mixture begins to bubble. Add milk and cheese; stir until smooth and cheese is melted. Add remaining broccoli florets and heat through. Broccoli cheese soup serves 8.