EASY Broccoli Cheddar Ramen Soup

This recipe came from Schnuck's Cook recipes. I dressed it up a bit with dash of hot sauce and some garlic, and I used the Healthy Request version of cheese soup for less fat and sodium. We had it as a meal with a chopped grilled chicken breast added -- QUICK and delicious!

4 cups low-sodium vegetable broth

2 cups water

2 3-oz. pkg. ramen noodles (reserve seasoning packets for another use)

2 cups broccoli, cut into small florets

10.5 oz. condensed cheddar cheese soup

¼ tsp. black pepper


In a medium pot, bring broth and 2 cups of water to a boil. Add noodles and broccoli, cook for 3 minutes. Add soup and pepper; cook until heated through, stirring occasionally.


Cranberry Orange Stuffed Squash

1 acorn squash, halved and seeds removed

Salt and pepper

1 packet Country Home Creations Cranberry Orange dip mix

6 oz. package stuffing mix (turkey, pork or chicken)

2 cups chicken or vegetable broth

¼ (1/2 stick) butter or margarine


Preheat oven to 400 degrees. Place squash in baking pan cut side up. Season with salt and pepper; bake for 50-60 minutes until it is fork tender. In a medium saucepan, heat broth to a boil. Add butter and packet of Cranberry Orange Dip mix, stir to mix. Place lid on pan and simmer on low for 5 minutes. Add stuffing mix and stir to blend completely. Remove from heat, cover and let stand for 5 minutes, fluff with a fork. If mixture appears dry, add a small amount of water to moisten. Add on cup of the prepared stuffing mix to the baked squash halves and serve.


Apple Cider Scotch Sour (Makes 4 servings)

3 cups apple cider

½ cup packed brown sugar

¼ cup fresh lemon juice

2 tablespoons chopped fresh ginger

1 cup Scotch whiskey

Lemon peel and apple slice for garnish


In a medium saucepan, combine cider, brown sugar, lemon juice and ginger. Bring to a simmer over low heat, stirring until sugar dissolves. Strain, cover and refrigerate for at least 2 hours or up to 3 days. To serve, stir in whiskey and pour into four ice-filled glasses. Garnish.


Cider Sangria

2 ½ cups apple cider

¾ cup brandy

½ cup fresh orange juice

¼ cup fresh lemon juice

1” fresh ginger, peeled and very thinly sliced

2 tsp. orange bitters

4 clementines, thinly sliced

2 apples, very thinly sliced

750-ml bottled prosecco or other dry sparkling wine


In a large pitcher, stir together cider, brandy, orange juice, lemon juice, ginger and bitters.  Stir in fruit (mixture can be refrigerated up to 1 day).  When ready to serve, add wine.  Serve over ice.


Easy Autumnal Glaze for Meat and Veggies

1 cup apple cider

2 tablespoons apple cider vinegar

1 clove garlic, finely grated

2 tablespoons whole-grain mustard

2 tablespoons unsalted butter

Salt and pepper to taste

In a medium saucepan, combine cider, vinegar, garlic and mustard. Bring to a boil and cook until reduced to 1/3 cup (it should be syrupy and cost the back of a spoon, 5 to 7 minutes. Remove from heat and stir in butter and salt and pepper to taste.


Cider Caramel Sauce

2 cups apple cider

½ cup sugar

½ cup light brown sugar

5 tablespoons unsalted butter

¾ cup heavy cream

½ tsp. kosher salt

½ tsp. ground cinnamon

¼ tsp. ground nutmeg

½ tsp. vanilla extract

In a medium saucepan, bring the cider to a boil and cook until reduced to ½ cup, 15 to 20 minutes. Reduce heat to medium-low and add sugars, butter, cream, salt, cinnamon and nutmeg and mix to combine. Simmer until the caramel thickens and becomes rich brown in color, 12 to 15 minutes. Remove from heat and stir in vanilla. Let cool to room temperature. Use or refrigerate for up to 1 week. To reheat, microwave in 30 second increments, stirring after each until desired consistency.


Tangy Homemade Vinaigrette

1 lemon

¼ cup apple cider

1 tablespoon Dijon mustard

1 clove garlic, finely grated

1 tablespoon honey

Kosher salt and pepper

1/3 cup extra virgin olive oil

Finely grate the lemon zest into a bowl, then squeeze in the juice (you should get about 2 teaspoons zest and 3 tablespoons juice). Whisk in the cider, mustard, garlic, honey and ¼ tsp. each salt and pepper. Whisking constantly, slowly drizzle in olive oil.



Where to Find Us:

Jefferies Orchard
1016 Jefferies Rd
Springfield, IL 62707

Phone: +1 217 4877582

Our Mission

To grow high quality produce that is fresh and in-season for our customers, while honoring the land and sustaining our family farm. 


We appreciate your support in this mission!  Thank you!


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