Tuesday, February 9, 2016

Broccoli Blue Cheese Bake

4 cups fresh or frozen small broccoli florets (thawed, if frozen)
2 tbsp butter
1-2 large garlic cloves, minced
2 tbsp all-purpose flour
4 oz cream cheese, softened
1 cup blue cheese, crumbled
1 cup milk or light cream
fresh ground black pepper, to taste
1.5 sleeves Ritz butter crackers, made into crumbs
6 tbsp butter, melted

1. Preheat oven to 350. Spray a medium baking dish with cooking spray.

2. Put my broccoli in a microwave safe bowl with 2 inches of water and microwave 2-3 minutes. Drain well.

3. In a large saucepan melt, the 2 tablespoons of butter over medium-low heat, until it begins to bubble; add the garlic and cook for 1 minute. Add the flour and stir for 1 minute.

4. Add the cream cheese, blue cheese, and milk or cream; stir over low heat until melted and smooth. Stir in the broccoli.

5. In a bowl, combine the cracker crumbs with the melted butter until well combined. Remove 1 cup of the cracker mixture and stir it into the broccoli mixture. Season with black pepper.

6. Transfer mixture into prepared dish. Cover with foil and bake for 15 minutes.

7. Remove from oven and sprinkle the top with the remaining cracker crumbs. Return to oven and bake uncovered for another 10 minutes.

Serves 4-5.

Adapted from The Girl Who Ate Everything.


Sunday, January 31, 2016

Baked Spinach Artichoke Dip

1 cup mayonnaise
1 cup freshly grated Parmesan
1 can (about 14oz) artichoke hearts, drained and coarsely chopped
1 box (9oz) frozen chopped spinach, thawed and squeezed to drain
1/2 cup chopped red bell pepper
1/2 cup shredded mozzarella
1/2 block (4oz) cream cheese, cubed
1 clove garlic, minced
tortilla chips, pita chips, or assorted crackers

1. Heat oven to 350. Mix mayonnaise and Parmesan. Stir in artichokes, spinach, garlic, and bell pepper.

2. Spoon half of the mixture into 1-quart casserole. Add in cubed cream cheese, making sure it is separated and not clumped together in one spot. Sprinkle with mozzarella.

3. Cover and bake about 20 minutes or until cheese is melted. Stir to combine and serve warm, with crackers or chips.

Makes 24 "two tablespoon size" servings.

Note: Dip can be kept warm for a longer period of time by moving it into a small slow cooker set to low.


Saturday, December 19, 2015

Peppermint Oreo No-Bake Bars

1 (16oz) package of Oreos (regular or double stuff)
32 regular-sized marshmallows
4 tablespoons butter
1 (3.5oz) bar of peppermint bark, chopped coarsely

1. Line an 8x8-inch dish/pan with foil.

2. Place cookies into a large resealable bag and crush with a rolling pin.

3. Place marshmallows and butter into a large microwave-safe bowl. Microwave on high 1.5-2 minutes.

4. Add Oreos to the melted marshmallows, stirring to combine.

5. Transfer cookie mixture to your prepared dish/pan, pressing it together and flattening.

6. Push in peppermint bark pieces slightly.

7. Cover and allow to set at room temperature for 30 minutes, to allow peppermint bark to melt. Move to refrigerator to finish setting, at least one hour.

8. Allow to return to room temperature before cutting and serving. May be stored in refrigerator in a tightly covered contained.

Number of bars depends on how large you cut them!


Cinnamon Oatmeal Raisin Cookies

1 cup (2 sticks) butter, softened
1 cup packed light brown sugar
1/3 cup granulated sugar
2 eggs
1 1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
2 1/2 cups quick-cooking oats
1 2/3 cups cinnamon chips
3/4 cup raisins

1. Heat oven to 350.

2. Beat butter, brown sugar and granulated sugar in bowl until creamy. Add eggs and vanilla; beat well. Combine flour and baking soda; add to butter mixture, beating well. Stir in oats, cinnamon chips and raisins (batter will be stiff).

3. Drop by heaping teaspoons unto ungreased cookie sheet.

3. Bake 10-12 minutes or until lightly browned. Cool 5 minutes; remove from cookie sheet to wire rack.

Makes about 48 cookies.


Gingerbread Cookie Bark

2 cups milk chocolate chips
1 cup white chocolate chips
2 tbsp shortening (divided)
5-6 gingerbread cookies, crumbled

1. Line an 9x13 baking tray with parchment paper.

2. In a medium glass bowl, combine the milk chocolate chips and 1-1/2 tbsp of the shortening. Microwave on 50% heat in 30 second intervals until fully melted and combined -- be sure to stir well in-between each interval.

3. Transfer melted mixture into prepared pan and spread into a thin even layer.

4. Repeat process with white chocolate chips and remaining shortening. Add on top of the milk chocolate layer.

5.Sprinkle on gingerbread cookies, pressing them in slightly.

6. Refrigerate for 2 hours to set. Poke with a knife to break into pieces.

(adapted from Yellow Bliss Road)


About This Blog

I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.


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