Broccoli Cheese & Cracker Casserole
Pioneer Woman
(This is sooo yummy...even Graham liked it!)
Ingredients
Preheat oven to 350 degrees. Place crackers into a large ziploc bag and crush slightly, leaving some large chunks. Set aside.
Plunge broccoli into boiling water and allow to boil for 1 minute. Strain and set aside.
Cut Velveeta into chunks. Throw into a large pot with milk, cream, salt, pepper, and cayenne. Melt, stirring occasionally, until totally smooth. Stir in Dijon if using.
Add broccoli to cheese sauce, then add half the cracker crumbs. Stir to combine, then pour mixture into a buttered 9 x 13 inch baking dish. Top with remaining cracker crumbs, then sprinkle the top generously with black pepper.
Bake for 15 to 20 minutes, or until top is golden brown and casserole is bubbly.
Directions
Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.
Ambrosia
Pioneer Woman
(This is sooo yummy...even Graham liked it!)
Ingredients
- 3 pounds Broccoli Cut Into Florets
- 2 pounds Velveeta
- 1/2 cup Milk
- 1/4 cup Heavy Cream
- Salt And Black Pepper To Taste
- 1/4 teaspoon Cayenne Pepper (more For More Spice)
- 1 Tablespoon Dijon (optional)
- 3 whole (sleeves) Ritz Crackers
Preheat oven to 350 degrees. Place crackers into a large ziploc bag and crush slightly, leaving some large chunks. Set aside.
Plunge broccoli into boiling water and allow to boil for 1 minute. Strain and set aside.
Cut Velveeta into chunks. Throw into a large pot with milk, cream, salt, pepper, and cayenne. Melt, stirring occasionally, until totally smooth. Stir in Dijon if using.
Add broccoli to cheese sauce, then add half the cracker crumbs. Stir to combine, then pour mixture into a buttered 9 x 13 inch baking dish. Top with remaining cracker crumbs, then sprinkle the top generously with black pepper.
Bake for 15 to 20 minutes, or until top is golden brown and casserole is bubbly.
Frito Chili Pie
Pioneer Woman
(I have tried several different chili recipes and this one was really good. I didn't serve it in the Frito bag, but the chips definitely add an important element...so don't leave those out..)
Ingredients
- 2 pounds Ground Chuck
- 3 cloves Garlic, Minced (optional)
- 1 can (12 To 14 Ounce) Tomato Sauce
- 1 can (10 Ounce) Ro-tel (diced Tomatoes And Chilies)
- 1/2 teaspoon Salt
- 1 teaspoon Ground Oregano
- 1 Tablespoon Ground Cumin
- 2 Tablespoons Chili Powder (more To Taste)
- 1 can (14-ounce) Kidney Beans, Drained And Rinsed
- 1 can (14-ounce) Pinto Beans, Drained And Rinsed
- 1/4 cup Masa (corn Flour) Or Regular Corn Meal
- 1/2 cup Warm Water
- Individual Bags Of Fritos
- Grated Sharp Cheddar Cheese
- Diced Red Onion (Optional)
Brown ground chuck with garlic in a pot over medium-high heat. Add tomato sauce, Rotel, salt, oregano, cumin, and chili powder. Cover and reduce heat to low. Simmer for 30 minutes.
Add drained and rinsed beans. Stir to combine, then cover and simmer for another 20 minutes.
Mix masa with water, then add to the chili. Stir to combine and simmer for a final 10 to 15 minutes. Set aside.
Serve by slicing the Frito bags open lengthwise. Pile in chili and cheese, and diced onion if using. Serve immediately with plastic forks. A crowd-pleaser!
Gorgonzola Cream Sauce
Ina Garten
(Cannot say enough about this one....I wanted to make a special meal for Nick on Valentine's Day and this was the ticket. Served it over filets with grilled vegetables and twice baked potatoes. He LOVED it!)
Ingredients
4 cups heavy cream
3 to 4 ounces crumbly Gorgonzola (not creamy or "dolce")
3 tablespoons freshly grated Parmesan
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons minced fresh parsley
4 cups heavy cream
3 to 4 ounces crumbly Gorgonzola (not creamy or "dolce")
3 tablespoons freshly grated Parmesan
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons minced fresh parsley
Directions
Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.
Ambrosia
Jane Corman
(My wonderful mother created this one all by herself. My father-in-law loves Ambrosia so I surprised him and made it when they were in a town a few weekends ago. It takes a long time to cut up all of the fruit, but it is well worth the effort... especially when you have a father-in-law as wonderful as mine.)
6
navel oranges
3
tangelos
1
apple (I used a fuji
1/3
to ½ pineapple + juice from container
1
jar maraschino cherries + syrup in jar
Coconut
Cut
the oranges and tangelos like a grapefruit and use a grapefruit knife to cut
out the pulp. Hold over a bowl to capture all the juice and squeeze at
the end to get all juice. Cut up the apple and fresh pineapple very fine
and add to citrus. Cut the cherries in half and add them and the juice
from the jar to other fruit. Toss in however much coconut you like-I
probably added ¾ of a cup of the angel flake bag coconut. You can
certainly reserve some without coconut for those of you who do not like
coconut. Just toss all together and enjoy. Will keep in the
refrigerator at least 3 or 4 days.
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