Back to My Childhood

 When I was little, my mom would make a broccoli and cheese casserole for holidays.  It was always a favorite.  I found this recipe and made a few little changes.  When I tasted it, it took me right back to my childhood.  The main difference is I didn't use Cheez Whiz and I made it into individual servings.  With there only being 2 of us at home now, the individual servings is nice.  If you put it in mini muffin pans, you could use it as an appetizer.

 

Broccoli and Rice Cups

2 cups cooked rice

1 12 oz bag of broccoli, chopped finely

1 cup shredded cheddar

1 Tb. minced garlic

2 eggs, beaten

1 Tb. minced onion

Salt and pepper to taste.

Mix well and scoop mixture into greased muffin tins.  Top with more cheese.  Bake at 350 degrees for 25 min.  You may have to run a knife around the edges of each muffin cup to loosen.

      

Best Casserole EVER!

 You can’t go wrong with this casserole unless you have a nut allergy.  Trust me!  This one will be a hit!  The best part is there is NO COOKING INVOLVED!  Yes!  You read that right.  You’ll have people asking you to bring this one over and over to gatherings!  The recipe is in the picture.

B-B-Q in a Cup

 When my kids were little, it was sometimes hard to find foods they would eat.  This recipe is something they would always eat!  The funny thing is now it's my granddaughter's favorite food!  She turned 12 last month and asked her mom to make them for her party.  I was thrilled to know that this recipe has now been enjoyed by 3 generations!  Wait a minute.  That really makes me sound old.  Oh well, it is what it is.  The grands will be coming for a few days next month and I'll be making these for them.

Bar-B-Cups

1 lb. ground beef

Barbecue sauce to taste

1 Tb. minced onion

2 Tb. brown sugar

1 10oz. flaky biscuits

Shredded cheddar cheese

Preheat the oven to 400 degrees.  Spray 10 muffin cups in a cupcake pan with cooking spray.  Brown the ground beef, drain, and chop up.  Return the meat to the pan.  Stir in the barbecue sauce until everything is coated well.  Stir in the onion and brown sugar. If the mixture looks a little dry, add a little more sauce.  Cook for another minute or two until everything is well mixed.  Place one biscuit in each muffin tin and firmly press the biscuit into the bottom and up the sides.  Spoon in about ¼ cup of the meat mixture into each biscuit-lined cup.  Top with shredded cheese.  Bake at 400 degrees for 10-12 minutes until the biscuits are golden brown.  Cool for a minute and remove from the pan.

*To make ahead, prepare as directed, cover, and refrigerate for up to 2 hours.  Bake as directed.

**Make these in mini muffin tins and use them as an appetizer.

Essential Oils and Food

Some people may not know you can cook with doTERRA Essential Oils.  You can!  I wouldn't cook with any other brand though. doTERRA oils are Certified Pure Therapeutic Grade (CPTG) oils.  Plus you should only consume the ones that have a Nutritional Supplement on the bottle.  

Today I planned a class to teach others about the benefits of doTERRA Essential Oils and when I do that, I always have snacks.  One of the snacks I made was hummus with lemon and rosemary essential oil added.  It is delicious!  If you've never tried it, you should.  Another reason to try it is because it's SIMPLE and will be great snack for the hot summer that is coming.  All you need is a container of plain hummus, 1 drop of rosemary and 1 drop of lemon essential oil.  Place hummus in a bowl that is not plastic.  Mix well and serve with the chips of your choice, celery, or carrots. 

 If you'd like to learn more about essential oils, please contact me.  I love educating people on the benefits of essential oils!

This Goes Well With Ravioli

This recipe is easy!  It would make a great appetizer, but it also goes really well with the butternut ravioli recipe I just posted.

Ricotta Bruschetta

1 loaf of French bread or a baguette, sliced
1/4 cup olive oil 
1 cup of onion-garlic Ragu spaghetti sauce
1 cup of ricotta cheese
1/2 tsp. salt
1/4 tsp. pepper 

Cut the bread into 1/2" thick slices.  Brush each side with olive oil and place on a baking sheet.  Bake at 350 degrees for 5 minutes, turn over, and bake for 5 more minutes.  In a microwaveable bowl, combine sauce, cheese, salt, and pepper.  Mix well.  Cover and place in a microwave for 1 minute.  Stir and heat for 30 second increments until hot.  Top each bread slice with the mixture and serve.

 

Jewelry Party

Some friends came over today for a jewelry party.  It was nice to catch up with them and order beautiful jewelry too!  I made a few snacks for us to munch on while we designed our new necklaces.  I made the same fruit dip I made for last weekend's shower to dip strawberries in (and they were SO good), chocolate chip cookies, individual cheese balls and crackers, and a cucumber appetizer.  Sometimes I make the cucumber appetizers and take them in my lunch.  I got this recipe from my daughter who made them for a shower she gave.  They are EASY to make and good for showers, snacks, or munchies!

Cucumbers with Cream Cheese

1 or 2 cumcumbers
Garden vegetable cream cheese
Dill weed

Cut the ends off of the cucumbers and cut the skin off with w vegetable peeler.  Slice the cucumbers and spread garden vegetable cream cheese on top.  Sprinkle with dill weed.  Chill and serve.

Say Cheeeese!

     I was looking through my file and found this recipe for cheese balls.  The only thing I don't like about cheese balls is when I try to cut a piece off to spread onto a cracker, it's always awkward.  Plus it holds up the guests behind you.  I came up with a solution for this problem.  I took this recipe and rolled it into 6 dozen individual cheese balls!  Now the guests can put one on their plate and not inconvenience anyone.

     I have a baby shower and a jewelry party coming up soon. This recipe made enough little cheese balls for both events.  They'll look beautiful once they're on a platter!  I can't wait to share with you the other things I'm making for the shower.  The shower is in 2 weeks, so stay tuned!

Cheese Balls

2 - 8 oz. pkg. of cream cheese

16 oz. sharp cheddar, shredded

16 oz. mild cheddar, shredded

1 lb. Velveeta

1 Tb. Worcestershire sauce

1 medium onion, finely chopped

Pecans and parsley, finely chopped and mixed together

Let cheeses reach room temperature.  I put on plastic gloves and squished it all together until creamy.  Add Worcestershire sauce and onions.  Mix well.  You can either divide the mixture into 4 large cheese balls or make 6 dozen miniature cheese balls.  Roll cheese balls in the pecan and parsley mixture.  They can be stored in the refrigerator for two weeks or in the freezer for 2 months.

Spinach Artichoke Dip

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I made this at Christmas and meant to post it, but I forgot.  It is SO good!  It's a yummy recipe for any type of gathering.  Just looking at the recipe makes me want to fix it!

Spinach Artichoke Dip

14 oz can artichoke hearts drained and chopped
10 oz frozen chopped spinach (thawed)
1 cup mayonnaise
1 cup grated Parmesan cheese
2 1/2 cups shredded Monterrey Jack cheese

Mix everything saving about 1/2 cup Monterrey cheese. Spread in 1 qt baking dish and sprinkle with remaining cheese. Bake at 350 degrees for 15 – 20 min.

Appetizer or Breakfast

I'm going to an ornament exchange tonight and need to take an appetizer.  I made sausage bread for a party last Christmas and it was a hit, so why not make it again? It's easy to make (my number 1 criteria) and you could even eat it for breakfast.  It would be great for Christmas morning too!

Sausage Bread

1 loaf pizza dough.

1 lb sausage
1 cup grated Parmesan cheese
1/2 cup fresh parsley, chopped
3 or 4 cloves garlic, pressed
2 eggs

oil

Cook sausage and crumble finely.  Mix cheese, eggs, parsley, sausage, and garlic in bowl.  Roll dough to 1/4 " thick.  Spread cheese /sausage mixture on dough.  Roll and brush with oil.  Bake 350 degrees 25-30 minutes.  Sprinkle the top with cheese.  Slice and serve.