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By popular demand…

Friday, August 21st, 2009

Really. Rachel called. The young chef has requested my broccoli casserole recipe. She believes it would be a nice accompaniment to the rotisserie chicken she’s working on and the chocolate mousse she’s making for dessert. (I’ve had her mousse…and it rocks!)

Good news. Rachel has promised to share her mousse recipe as long as I credit her. So watch for it in the coming days. No doubt it will have some clever name. (No pressure, dearest.)

Broccoli Casserole

Prep Time: 10 minutes

Cook time: 35 minutes

Serves: 8-10 (again, I wonder about the serving size…) We hardly ever have leftovers of this.

2 (10 ounce pkgs) of frozen chopped broccoli, cooked and drained

1/2c. mayo

1/2c. sour cream

1c. grated sharp cheddar

1 (10 3/4 ounce) can condensed cream of mushroom soup

2 eggs, lightly beaten

1/2 c minced onion

bread crumbs

2 tbs. butter, melted

Preheat oven to 350 degrees. Spray a 13×9 baking dish with vegetable oil cooking spray. (Sometimes, I just grease it with butter. Same result.)

In a large mixing bowl, combine broccoli, onion, mayo, sour cream, eggs, cheese, and soup. Mix well with a metal spoon. (Again, don’t worry about being too literal.) Spread evenly into baking dish. Top with bread crumbs and pour melted butter over them.

Bake for 35 minutes or until set and browned.

Bon appetit!

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Breyer’s Chocolate Cherry Cheesecake

Thursday, August 20th, 2009

breyers I felt compelled to post to the recipes. Seriously. Rachel compelled me. For some reason, my daughter who last year proudly cooked me dinner with the help of my other trouble maker daughter, Ashley, a meal that was entirely WHITE…has now become a gourmand. She claims she can almost put Julia Child to shame. (Mind you, I have no actual proof. I still am haunted by the night she filled my plate with rice, mashed potatoes, and pot stickers and called it a meal.)

Anyway, apparently, if you take time to study the Breyer’s box and don’t simply scarf down ice cream, there are recipes. Creative uses of that ice cream. (As if some of their ice cream flavors aren’t creative enough.) Here’s the first one I found. It combines several of my favorite foods in the WHOLE WIDE WORLD: cheesecake and chocolate ice cream. Give me a moment while I enjoy my foodgasm. Ahhh. That’s better.

Enjoy!

Breyer’s Chocolate Cherry Cheesecake

makes 16 servings (My butt! Who are these people feeding?)

prep time: 20 minutes

Freeze time 5 hrs

1c. chocolate cookie crumbs

1/2c. melted margarine (I’ll be using butter, thank you.)

3tsps + 2/3c. sugar

2 pkgs cream cheese softened

1/2 tsp. vanilla extract

1 container All Natural Chocolate Ice Cream

1 can cherry pie filling

Combine cookie crumbs, margerine, and 3 tsps sugar. Press into nine inch spring form pan.

With electric mixer beat cream cheese, 2/3 c. sugar, and vanilla until smooth.

Spoon ice cream into pan, pressing to form an even layer. Spread on cream cheese mixture. Cover. Freeze at least five hours.

Top cheesecake with pie filling. Remove ring from pan.

Cut and serve.

***They have a stupid amount of recipes on their website.

http://breyers.com

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Try it, You’ll Like it!

Saturday, August 1st, 2009

Rachel called a little while ago looking for a recipe, which made me think that if it mattered to her, it might be worth sharing with all of you. I know, the recipe looks a little crazy, but it’s strange tasty goodness. Try it!

Broiled Ham Sandwiches

ingredients:

ham deli meat
cheese (we prefer baby swiss)
mayonnaise
yellow mustard
apples, peeled and sliced off the core (we like Macintosh)
bread

First, toast the bread. Then, place on a broiler pan. Spread mayonnaise and mustard on each slice. Top with a healthy layer of ham, then apple slices, then cheese. Stick under the broiler until the cheese is melted, but not burned. (These are open faced sanwiches.)

I usually cut them into four squares. I guess it makes the big fat sandwich seem more dainty?

Enjoy!

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Fourth of July Recipe Ideas

Tuesday, June 30th, 2009

I love cooking. (I’m not as fond of the cleaning up. Instead, I view it as a necessary evil.) And so, I thought I might include some of the recipes that tend to be real crowd pleasers and everyone asks for. Hope you enjoy them!

Creamy Horseradish Potato Salad

(found on epicurious.com)

½ c. mayo

1/3 c. sour cream

3 Tbsp bottled white horseradish (not drained)

1 Tbsp white wine vinegar

1 tsp. sugar

¾ tsp. salt

½ tsp. black pepper

1/3 c. chopped fresh chives

3lbs. cooked potatoes, cooled to room temperature, quartered

Whisk together top ingredients until smooth. Add chives and potatoes, stir to coat.

Michigan Sauce (kind of like a chili, no beans, to put over dogs)

2 lbs. hamburger

2-8 oz. cans tomato sauce

1/2 c. catsup

1 tsp. mustard

4 tsp. vinegar

3 tsp. Tabasco Sauce

1 onion, diced

1/2 green pepper, diced

1 clove garlic, crushed

3 tsp. chili powder

dash red pepper

Add all ingredients in order, and simmer over LOW heat for 1 hour. Do NOT brown meat first.

Ice Cream Cake

1/2 gallon ice cream, pick a flavor (softened to spreading consistency)

1 bag of Oreos (crumbled)

1 stick of butter (melted)

1 tub of Cool Whip

Hershey’s Syrup for garnish

Create a crust using one bag of crumbled Oreos and one melted stick of butter in a 9x 13 pan. Place in freezer to harden. Once the crust is hard, spread softened ice cream evenly over crust. Place in the freezer to harden. Once the ice cream is frozen, cover with the tub of Cool Whip. Wrap the pan with aluminum foil and place in freezer. Remove from the freezer about fifteen to twenty minutes before serving. Garnish (liberally) with Hershey’s syrup after plating.

Tags: food, holiday ideas, recipes
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