Cheese Broccoli Casserole

Cheese Broccoli Casserole

• 1.5 lbs. Fresh broccoli
• 2 slightly beaten eggs
• 1/2 c. Shredded cheddar cheese. 
• 3/4 c. Cottage cheese
• 2 T. Finely chopped onion 
• 1 t. Worcestershire sauce
• 1/2 t. Salt
• 1/8 t. pepper
• 1/4 c. Fine dry bread crumbs. 
•  1 T. Butter, melted. 

 Wash and trim broccoli; cut into smaller pieces or spears. Cook broccoli in small amt. Unsalted water about 7 minutes or until crisp-tender; drain. Meanwhile, in bowl combine eggs, cheeses, onion, salt and pepper, Worcestershire sc. Arrange broccoli in a shallow 1.5 qt. Baking dish; spoon cheese mixture over top. Stir together bread crumbs and melted butter; sprinkle over cheese mixture. Bake, uncovered, in a 350 degree oven for 15-20 min. Or until heated through and egg mixture is set. Serve immediately. Makes 4-6 servings.

Pasta Veggie Salad

• 1 lb Rotini Pasta noodles, cooked
• Small tomatoes cut ino chunks or grape or pearl tomatoes whole
• Chopped cucumber or broccoli
• Cheese cut into cubes
• Italian dressing

Toss together and serve cold. You can use whatever veggies you desire or have on hand. Same thing goes for the cheese. Great summer side.

Miracle Fruit Salad

• 1 (21 oz) can pineapple chunks
• 1 (21 oz) can sliced peaches
• 1 can mandarin oranges
• 2 Tbsp. lemon juice
• 1 1/2 tsp Almond Extract
• 2 C. grapes
• 1 pt strawberries

Mix and chill. Add 2 sliced bananas just before serving (opt). I don't do the bananas usually because they get gross so quickly. Very tasty.

Ambrosia

• 1 can pineapple chunks
• 2-3 bananas, sliced- pour pineapple juice over bananas in strainer. 
• 1 can mandarin oranges (drained)
• 2 C. green grapes
• 2 C. sour cream
• shredded coconut

Combine in medium bowl.

Good for Easter dinner.

Black Bean Salsa

• 2 cans black beans
• 2 cans black eyed peas
• 2 cans corn (drained)
• 8-10 Roma or plum tomatoes
• 3 avocados (diced)
• Zesty Italian dressing, 1/2 of small bottle
• pure` of lime 

Serve with lime or guacamole chips, or plain tortilla chips.

Mediterranean Pasta Salad

1 lb. bow tie pasta

1 pint cherry tomatoes, cut in half

bunch of fresh baby spinach

feta cheese 

1 can of garbanzo beans/ chickpeas

Greek Vinaigrette dressing

Cook the pasta for 7 minutes. Chop your tomatoes in half (better to splash the juice in your mouth when you take a bite, mmm). Add it all together and pour the vinaigrette over it. Mix together, sprinkle a little more feta on top (can you tell I love feta?). Serve cold. 

Isaac and my mom like this one better than my cucumber tomato Greek salad. I'm not sure, the other is still my favorite, but this one is really good. 

7 Layer Jello

Mom makes this every year as a side with Christmas dinner. This is not your usual Jello, this is actually good! Try it and you will see what I mean. Start this way ahead of time because it takes a long time to set each layer.

Color Order: Lime-White-Yellow-White-Orange-White-Red

9x 13" pan or bigger if you have one. Butter pan. Soften each Jello in turn with 1 C boiling water. When dissolved thoroughly stir in 1/2 C cold water. Pour in pan. Set 45 min or longer. Meanwhile make white layer.

White Layer- 2 C boiling water with 1 C sugar. Dissolve 2 envelopes Knox gelatin in 1/2 C cold water. Stir together. Stir together 2 C sour cream and 2 tsp vanilla and add to water/sugar mixture. 

On top of the first layer- pour on 1/3  of the white mixture gently. Do not pour on while hot!!! This will melt the first jello layer and your colors will mix. Set 45-1 hr. Repeat with each color. White is gentle. Do not pour in just one spot. Leave white layer out of the fridge while setting each layer. 

Cheesy Potato Bake

My mom makes this every Christmas and Easter. It goes wonderfully with the ham. And although it sounds similar to funeral potatoes, it's way better.

• 48 oz. shredded hash brown
• 2 cans cream of chicken soup 
• 1 1/2 C shredded cheddar cheese
• 1/3 C chopped onions
• 1 pt sour cream
• 1/2 C butter (about 1-2 sticks)
• Pepper and garlic powder

Thaw potatoes, combine everything but potatoes and heat till warm, stirring occasionally. Grease 9x13 pan well. Put potatoes in pan. Pour mixture over and stir up. Cover with crushed corn flakes. Bake at 350 for 45 min- 1 hr or longer if needed. 

Orange Avacado Salad

Orange-Avocado Salsa

 

I did this with tilapia on top. I made it in a frying pan with olive oil, salt and pepper. It was great! It would also make a great side. 

1 tablespoon fresh lime juice

1 teaspoon honey

Coarse salt and ground pepper

2 large navel oranges

1/2 firm, ripe avocado, pitted and diced

1/4 cup finely chopped red onion

 

In a medium bowl, whisk lime juice and honey until combined. Season with salt and pepper; set aside.

Peel oranges and cut each slice in half. Put in a bowl along with onion and avocado; toss gently to coat with dressing.

Broccoli with Garlic Butter and Cashews

Broccoli with Garlic Butter & Cashews

1 1/2 lb fresh broccoli, cut into bite size pieces
1/3 c butter
1 Tbs brown sugar
3 Tbs soy sauce
1/4 tsp ground black pepper
2 cloves garlic, minced
1/3 c chopped salted cashews
Steam broccoli- about 7 min.
Melt butter on oven over med heat. Mix in the brown sugar, soy sauce, pepper & garlic. Bring to a boil, then remove from heat. Mix in the cashews & pour sauce over broccoli. Transfer to serving platter. Serve immediately.

Spiced Carrots

Spiced Carrots

4-6 peeled & chopped carrots
1 onion, chopped small
1-2 Tbs butter
1/2 Tbs brown sugar
1 tsp cinnamon
1/8 tsp cloves
1/4 tsp salt
ground pepper to taste
Saute onions in butter while steaming carrots.
Combine steamed carrots to the onions, along with all the spices. Cook 3-5 minutes. NIce complimentary side when served with a salty meat or cheesy potatoes.

Sweet Potatoes

Sweet Potatoes

3 C mashed sweet potatoes (let cool)- about 4-5

1/2 C milk

2 eggs (makes it custard-like)

1 C brown sugar

1/3 C butter

1 tsp vanilla

Combine & put in 9x13 pan.

Topping:

1 C brown sugar

1 C pecans (I crushed them in my food processor, but you could probably leave them whole too)

1/3 C white flour

1/3 C melted butter

Stir with fork & crumble over top.

Bake at 350 for 25 minutes.

Maple Glazed Squash

This is my mom's recipe and I love it! It's the best way to eat squash or at least the sweetest.

Maple Glazed Squash

• 2 acorn squash
• 2/3 C. maple syrup
• 1/2 C soft bread crumbs
• 1/4 C butter

Trim ends off acorn squash, then cut cross-wise into 1 inch slices; discard seeds.
Arrange a single layer of squash in large shallow baking pan; cover & bake at 350' for 30-35 minutes. Basting occasionally.
Serves 6-8.