Cheese Sauce for Veggies

 Cheese Sauce for Veggies

****

My kids are sticklers when it comes to veggies.  They are not the easiest to please.  I have found if I put this cheese sauce on them my kids eat ALMOST any veggie I put in front of them.  I found this recipe in the Taste of Home Cookbook.  Our favorite is to put it on cauliflower or the broccoli, cauliflower, carrot mix.  You can use frozen.  We usually steam fresh and then put on the cheese sauce when serving.  This recipe does make a lot, but I've tried halving the recipe and it's harder to work with, although do-able.  When reheating from fridge I add a little milk since it loses some of the creaminess upon cooling.

INGREDIENTS:

3 Tbsp. butter
3 Tbsp. flour
1/2 tsp. dried thyme (when serving to kids I usually do less)
1 1/2 c. milk
1 1/2 c. shredded cheddar cheese (I've used mexican blend before with still successful results)
paprika (I omit this for kids)
veggies to top

DIRECTIONS:

1. Cook veggies until crisp-tender.
2. In a small saucepan, melt butter; stir in flour and thyme until blended.  (I remove from heat and whisk in flour.)
3. Gradually add milk.  Bring to a boil; cook and stir for 2 min. or until thickened.  (I whisk frequently and watch carefully to avoid scalding.)

4. Reduce heat; add cheese, stirring until melted.
5.  Drain veggies dry and pour on cheese sauce.

ENJOY YOUR VEGGIES!!!

**If making gluten-free you can use cornstarch, but it's half the amount of flour to substitute.  In this recipe, that would be 1 1/2 Tbsp. cornstarch in place of flour.**

Fried Onion Rings

Fried Onion Rings

****

I LOVE Fried onion rings! MMMMM! This is my fav recipe. Its relatively easy (although you do have to add to oil one at a time or they clump) and they are delicious. If you reheat in the oven they even make good leftovers!

INGREDIENTS:

1/2 c. all-purpose flour

1/2 c. water

1 egg, lightly beaten

1 tsp. seasoned salt (we use way more for more flavor)

1/2 tsp. baking powder

1 large onion, very thinly sliced

oil for frying

DIRECTIONS:

1. In a shallow bowl, whisk the first 5 ingredients. Separate onion slices into rings. Dip rings into batter.

2. In a fryer, heat oil to 375*. Fry onion rings in batches for 1-1 1/2 min on each side or until golden brown. Drain on paper towels. Serve immediately.

**If you plan on reheating, store in fridge and then you must reheat in the oven (I use the broiler) or toaster oven or they will most likely just get soggy.**

ENJOY!!!

Cafe Rio Style Rice

Cafe Rio Style Rice

****

MMM... love me this rice! Great in burritos, salads, and as a side too.

INGREDIENTS:

4 c. water

2 cubes chicken bouillon

2 cloves garlic, minced

1/2 bunch cilantro (I used dried and came out great)

1 can chopped green chilies

3/4 t salt

1 Tbsp. butter

1/2 onion, chopped

2 c. rice

DIRECTIONS:

1. Blend cilantro, green chilies and onion together in food processor.

2. Bring water to a boil and add all ingredients, simmer covered 30 min. (This time was a little long for mine, I ended up adding some water so it wouldn't dry out, but I'm at high altitude so rice is always a pain to cook.)

**Check your bouillon but if it's gluten free then so is the rice!**

ENJOY!

Cheesy Garlic Bread

Cheesy Garlic Bread

*****

This is the BEST! You can use any kind of bread (pic is with wheat bread), and it's delicious! Easy freezer recipe so you always have some on hand.

INGREDIENTS:

1 1/2 c. mayo

1 c. shredded sharp cheddar cheese (I use whatever I have on hand)

1 c. thinly sliced green onions with tops

3 garlic cloves, minced

1 loaf French bread (about 20"), halved lengthwise (I use whatever I have, even wheat works)

1/3 c. minced fresh parsley, optional (I do parsley flakes)

paprika, optional

DIRECTIONS:

1. Mix mayo, cheese, onions and garlic; spread on bread halves, if desired, sprinkle with parsley and paprika.

2. Wrap each half in foil. Refrigerate for 1-2 hours or freeze. Unwrap and place on a baking sheet.

3. Bake at 400* for 8-10 min. (20-25 if frozen) or until puffed but not brown. Cut into slices.