Warm Broccoli Spread

Warm Broccoli Spread

*****

My husband cannot get enough of this.  He will eat the whole thing by himself and he is NOT a vegetable fan.  This is a broccoli spread so expect broccoli.  You can do a light version using light or reduced fat cream cheese, sour cream and cheese, but we go for the regular version.

I found this recipe in the Taste of Home Cookbook when I was looking for a new way to use up broccoli.

PDF Version HERE

First add 1 pkg. cream cheese (8oz),  1 c. sour cream and 1 envelope Italian seasoning pkg to a bowl.  

Using a hand mixer beat together until blended.

I used fresh broccoli so I chopped up about 10 oz.

(if using frozen make sure it is chopped, thawed, drained and patted dry)

 Then fold in your 10 oz chopped broccoli and 1 1/2 c. of shredded cheddar cheese.

Once all mixed, spoon into a shallow baking dish with nonstick cooking spray.  (I used my pampered chef small oval baker without the spray.)

My daughter couldn't resist even before it was cooked.

Bake at 350* for 20 min.  Then sprinkle with 1/2 c. cheese and bake an additional 5 min. to melt cheese.

(Make sure you clean up as you go)

Hot out of the oven!!

Serve with wheat things

If you want a gluten free version, serve with gluten-free crackers.

My daughter's dinner gluten-free chicken bruschetta pasta and warm broccoli spread with gluten-free crackers.  

PDF Version HERE

ENJOY!!!

Strawberry Fruit Dip

Strawberry Fruit Dip

*****

This is one of those not really a recipe and I don't know exactly where it came from.  My favorite fruit dip.

Using an electric mixer blend 8 oz pkg. of softened strawberry cream cheese and 1 (7oz) container marshmallow cream.  

Gently fold in 1 c. of thawed cool whip (make sure this is thawed or you won't get the light and fluffy texture.)

Keep cold and serve with your favorite fruit.

That's it... really.

PDF Version HERE

ENJOY!

Jalapeno Poppers

Jalapeno Poppers

*****

These are classic poppers, they are easy and versatile!

INGREDIENTS:

12 oz. cream cheese, soft

8 oz. shredded cheddar cheese

1 Tbsp. bacon bits (optional)

12 oz. jalapeno peppers, seeded and halved

(I've used larger peppers for the kids, less spicy, shown in picture above, hubby loves the classic spicy jalapeno)

1 c. milk

1 c. all-purpose flour

1 c. dry bread crumbs (I've used crushed ritz crackers in a pinch too)

2 qts oil for frying

DIRECTIONS:

1. In medium bowl, mix cream cheese, cheddar cheese and bacon bits. Spoon this mix into pepper halves.

2. Put milk and flour into 2 separate small bowls. Dip stuffed jalapenos first into milk then into flour, making sure well coated with each. Allow the coated jalapenos to dry for 10 min.

3. Dip jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated (I pat the crumbs with my fingers in ensure covering.)

4. Heat deep fryer to 365*. Deep fry the coated jalapenos 2-3 min each, until golden brown. Remove and let drain on a paper towel.

**Make sure to use gloves when handling hot peppers! And beware of hot oil IT BURNS!**

ENJOY!

Southwestern Egg Rolls

Southwestern Egg Rolls

*****

OH YUM! I LOVE THESE!

Found the recipe on allrecipes.com but tweaked it a little to suit my tastes. The original calls for spinach in the mix... uh .... WHY?!?!

Is SUPER with tomatillo dressing or you can use sour cream or salsa for dipping.

INGREDIENTS:

2 Tbsp. veg oil

1 skinless, boneless chicken breast half

2 Tbsp. minced green onion

2 Tbsp. minced red bell pepper

1/3 c. frozen corn kernels

1/4 c. black beans, rinsed and drained

2 Tbsp. diced jalapeno peppers

1/2 tsp. parsley flakes

1/2 tsp. ground cumin

1/2 tsp. chili powder

1/3 tsp. salt

1 dash ground cayenne pepper

3/4 c. shredded Monterey Jack cheese

egg roll wrappers

oil for deep frying

DIRECTIONS:

1. Saute chicken in 1 Tbsp veg oil in medium saucepan until meat is no longer pink and juices run clear. Remove from heat and set aside.

2. Heat remaining veg oil over medium heat. Stir in green onion and red pepper. Cook and stir 5 min, until tender.

3. Dice chicken and mix into pan with onion and red pepper. Mix in corn, black beans, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 min, until well blended and tender. Remove from heat and stir in cheese so that it melts.

4. Spoon about 2 Tbsp. mixture onto egg roll wrapper. Wrap up bottom over filling, then 2 sides, and then roll up, use egg wash to seal to prevent from opening during frying.

5. Fry in oil at 350* for approx 2 min, frying a few at a time. Drain on paper towels before serving.

**For my gluten free friends, I have not yet attempted to fry these in corn tortillas although I imagine they would work, you'd just have to soften the tortilla first so that it wouldn't crack when rolled. Will update after I've tried it. Hailey LOVED the middle with just corn tortilla chips**

Enjoy!!!