Cheddar broccoli rice cups

This is a great side dish and it is so simple to make.


2 cups cooked rice
1 10-oz. box frozen, chopped broccoli, thawed and excess water squeezed out
3/4 cup shredded cheddar cheese, divided
1/4 cup Hidden Valley Ranch Dressing
2 eggs, lightly beaten
1/2 teaspoon salt
Pepper to taste

Place cooked rice in a large bowl and let cool slightly. Add the remaining ingredients, using only 1/2 cup of the cheddar cheese, and stir until combined. Transfer mixture to eight well-greased muffin cups and top with remaining 1/4 cup cheese. Bake 25 minutes at 350 degrees or until tops are lightly browned and edges are starting to get crispy.

recipe source: attitudes in the kitchen

Zucchini cakes

My dad has a garden and has been giving me some of his zucchini and i figured this would be a good way to make it. This recipe comes from A turtles life


1 large zucchini, grated (squeeze all the moisture out of it after you grate it- you can do this by just squeezing small handfuls with your hands or by placing it in a dishtowel and wringing the water out)
1/2 cup grated parmesan cheese
1 cup panko bread crumbs
1 tbsp. minced garlic
1 egg
Vegetable oil

Mix everything together to form small patties. Heat oil in a large skillet and fry until golden, about 4 minutes per side

Cilantro slaw

I am so happy that the pioneer woman is back on foodnetwork. I loved the 1st season of her show and was so happy to see it back on.She maded this slaw on the show the other day and it looked yummy.

1/2 head green cabbage, sliced thin
1/2 head purple cabbage, sliced thin
2 1/2 cups whole milk, plus more for thinning
1 1/2 cups mayonnaise
2 tablespoons sugar
4 teaspoons white vinegar
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
2 cups fresh cilantro leaves, barely chopped
** I FOUND THAT 1/2 CUP TO A CUP OF THE MILK WORKS BETTER ** otherwise its too soupy

Directions
Combine the shredded cabbage in a bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, salt, black pepper and cayenne. Add more milk if you like the dressing a little thinner. Pour over the cabbage. Toss to combine.

Just before serving, toss in the cilantro. Can mix the slaw up to 2 hours before serving.

Cheesy green bean casserole

This is super yummy and it is a different taste than the traditional green bean casserole. I got this recipe from a kraft magazine.

2 pkg. (16 oz. each) frozen French-cut green beans, thawed, drained
1 can (10-3/4 oz.) condensed cream of mushroom soup - I use cream of chicken
1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes
1-1/2 cups hot water
1/4 cup butter
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

HEAT oven to 350ºF. Combine beans and soup in 2-qt. casserole; top with VELVEETA.
ADD water to butter in medium bowl; stir until melted. Stir in stuffing mix just until moistened. Spoon over bean mixture.
BAKE 35 to 40 min. or until heated through.

Twice baked cauliflower

This recipe is low carb and it looks so tasty ! I came across it over at beths

16 ounce package frozen cauliflower
8 ounce cream cheese, softened
8 ounce cheddar cheese, shredded
4 green onions, chopped
1/4 teaspoon salt or to taste
1/4 teaspoon pepper
3 pieces bacon, chopped and fried until crisp
Paprika, optional

Cook the cauliflower until soft, about 8-10 minutes; drain very well and break up the florets a bit with a spoon. Put in a greased 8 x 8" baking pan or a 2-quart casserole. Mix in the cream cheese, cheddar, green onion, salt, pepper and bacon. Dust the top with paprika, if desired. Bake at 350º for 20-40 minutes, until browned and bubbly. Or, microwave, loosely covered, for about 40 minutes on 50% power, turning the dish after 20 minutes.

Cheesy skillet scalloped corn

This recipe looks so tasty ! I cannot wait to make it.



for the crumb topping:
4 T. butter
2/3 c. crushed buttery round crackers, such as Ritz

for the Swiss cheese sauce:
2 T. butter
2 T. all-purpose flour
1-3/4 c. half and half
1 c. shredded Swiss cheese
1 tsp. onion powder
2 tsp. Frank’s Red Hot Original hot sauce, optional
salt and pepper, to taste

for the corn:
1 15-oz. can whole kernel corn, drained
2 11-oz. cans corn with red and green bell peppers, drained
1 11-oz. can white shoepeg corn, drained
2 scallions, thinly sliced

For the crumb topping, heat a large skillet over medium heat. Add butter to melt, then add the crushed crackers. Cook and stir about 3 minutes, or until light brown. Remove crumbs to a plate to cool.

In the same skillet, prepare the Swiss cheese sauce. Turn the heat down to low, then melt the 2 tablespoons butter. Whisk in the flour until smooth. Cook, whisking constantly, for 1 minute. Slowly whisk in the half and half. Turn heat back up to medium and whisk fairly constantly until mixture is thickened and bubbly hot. Add shredded cheese, onion powder, optional Frank’s hot sauce, salt, and pepper. Stir until cheese is melted throughout.

Add all the corn to the Swiss cheese yum, stirring to combine. Cook for about 5 minutes, stirring a few times, to warm thoroughly. Stir half of the crumb topping into the cheesy corn and then transfer to a serving bowl. Sprinkle the remaining half of the crumb topping on top of the corn, followed by the sliced scallions.

Recipe source farm girl

Roasted baby carrots with honey and balsamic glaze

These are supper yummy and so easy to make!They make the perfect side dish for the upcoming holiday meals or any meal ! I came across this recipe in a cooking magazine.

1 bag baby carrots - i used the 2 pound bag
2 tbls olive and some for drizzling
garlic salt,pepper to taste
3 tbls honey
1 1/2 tsps balsamic vinegar

On a non stick cookie sheet arrange baby carrots and drizzle with olive oil and garlic salt and pepper. Place in a preheated 400 degree oven and roast for about 20 minutes. Meanwhile in small bowl mix together the rest of the ingredients and drizzle over carrots after 20 minutes of them cooking.Place bake in oven and roast for another 10 mins or so until carrots are tender.

Grilled broccoli

Photo from food network



I came across this recipe on the food network website. This is the perfect side dish to any meal.

2 large heads broccoli, cut lengthwise
1/2 cup extra-virgin olive oil
1/2 teaspoon red pepper flakes
2 tablespoons Neely's Dry Rub
1/4 cup white wine vinegar
Kosher salt and freshly ground black pepper
4 cloves garlic, chopped

Directions

Bring a large pot of salted water to a boil over medium-high heat. Add the broccoli and blanch until it turns bright green, then remove to a large bowl of ice water to shock and to stop the cooking. Drain the broccoli and dry well with paper towels. Put the broccoli into a large resealable plastic bag.

Whisk the olive oil, red pepper flakes, Neely's Dry Rub, white wine vinegar, salt, pepper, and garlic together in a small bowl. Pour over the broccoli and seal the bag. Let marinate for 30 minutes.

Preheat the grill to medium heat.

Remove the broccoli from the bag, letting the excess marinade drip off. Put on the grill and cook until lightly browned and fork tender, about 4 minutes. Transfer the broccoli from the grill to a serving platter and serve.

Herbed buttered corn

photo from a taste of home
This is another great recipe from my taste of home cookbook. Perfect for those up coming summer bbq's and parties !

1/2 cup butter, softened
1 tablespoon minced chives
1 tablespoon minced fresh dill
1 tablespoon minced fresh parsley
1/2 teaspoon dried thyme
1/4 teaspoon salt
Dash garlic powder
Dash cayenne pepper
Hot cooked corn on the cob

Directions

In a small bowl, combine the first eight ingredients. Serve with corn. Refrigerate leftovers. Yield: 10 servings

Mountain momma corn

This is a simple way to jazz up plain old frozen corn.The recipe comes from a gooseberrry patch cookbook.



1 - 12 oz package frozen corn
1 - 2 tablespoons butter
1 - 3 - oz package cream cheese, softened

In a saucepan, cook corn according to the package direcions; drain; Add butter and cream cheese; stir until melted.

Sweet & Sour Green Beans

I am always looking for a new recipe to jazz up those plain ol cans of green beans. I came across this reicpe over at mommys kitchen and i can't wait to try it out.



2 - Cans Cut Green Beans 14oz (drained)
3 - 4 - Slices of Bacon (cooked & crumbled)
4 - Tablespoons Sugar
4 - Tablespoons White Vinegar

Fry bacon and crumble into pieces set aside. Add green beans to baking dish. Add sugar, vinegar and crumbled bacon. Sprinkle on some pepper, cover and bake at 350 until the beans are heated through. About 15 - 20 minutes.

Creamed corn

I love the show 5 ingredient fix on food network. This recipe comes from the show.

6 slices bacon
8 large cobs fresh corn, preferably white, shucked and cleaned
Kosher salt and freshly cracked black pepper
Directions
In a large skillet, (seasoned cast iron does well here) cook the bacon over medium-high heat until crisp. Turn off the heat and transfer the bacon to a paper towel lined plate. Reserve the drippings in the pan.

On a cutting board, cut the stalk ends of the corn cobs to make a flat surface; stand them up and shave the corn from the cobs with a sharp chef's knife. Return the skillet to medium-low heat, and add the corn kernels. With the back of the knife, firmly scrape the cobs over a shallow plate to extract as much liquid (milk) as possible and add it to the skillet.

Season corn lightly with salt and pepper and cook until broken down and creamy, about 30 to 45 minutes, stirring often; add water if the pan gets too dry.

Serve warm or at room temperature.

Note: Crisp bacon can be crumbled over the creamed corn when serving or reserved for another use. If you have bacon drippings on hand, use 1/4 cup for this recipe.

Blue cheese walnut green beans

1 pound(s) green beans, trimmed
1/4 cup(s) water
2 teaspoon(s) extra-virgin olive oil
1/4 teaspoon(s) salt
1/4 teaspoon(s) freshly ground pepper
1/3 cup(s) crumbled blue cheese
1/3 cup(s) toasted chopped walnuts
Directions

Bring green beans and water to a boil in a large skillet. Reduce heat to a simmer, cover, and cook until the beans are just tender, 3 minutes. Uncover and continue cooking, stirring occasionally, until the water has evaporated, 3 to 4 minutes more.
Add oil, salt, and pepper to the pan and cook, stirring, 1 minute more. Transfer the beans to a large bowl and toss with blue cheese until well coated. Sprinkle each serving with walnuts.

Basil Corn

This is a great way to Jazz up a bag of frozen corn.

28 ounces frozen corn
1 stick (1/2 cup) butter or margarine
1 tablespoon dried basil
1 tablespoon corn starch
1/2 teaspoon salt
1 teaspoon sugar
Pour corn in large pot and cover with water. Bring to a boil and remove from heat, draining corn. In sauce pot, place stick of butter, corn starch, salt, sugar, and basil. Heat over medium heat, stirring constantly, until butter is completely melted and mixture is well blended and bubbly. Pour over corn and stir to coat well. Serve!
recipe courtesy of the southern plate.

Green bean bundles

This is a yummy way to make fresh green beans.

* 10 slices bacon
* 1/2 pound fresh green beans
* 4 tablespoons unsalted butter
* 1/4 cup brown sugar
* 1 tablespoon soy sauce
* 1 teaspoon Worcestershire sauce

Preparation

1.
Preheat oven to 375 degrees. Line a 9-by-13-inch baking pan with aluminum foil. Cook the bacon in a heavy skillet over medium heat until partly cooked but not crisp. Drain on paper towels.
2.
Heat a saucepan of water to boiling and add the green beans. Boil for 2 minutes. Drain and rinse with cold water. Arrange groups of 4 to 5 beans in the prepared pan. Wrap each with a slice of bacon.
3.
Melt the butter in a small saucepan over medium-low heat. Add the sugar, soy sauce and Worcestershire sauce, and cook for 1 minute, stirring, until the sugar melts. Brush mixture over the bean bundles. Bake about 15 minutes, until the bacon is cooked through.

Green beans almondine

2 med packages French green beans
1 stick butter
2/3 cup sliced almonds (crushed under a rolling pin)
salt, to taste

1) Snap the ends of both sides of the beans, leaving a whole bean (may cut in half in the middle of the bean).

2) In a large deep skillet add 1 1/2 - 2 cups of water and bring to a boil.

3) Add beans and quickly steam (turning beans frequently) for approximately 4-5 mins.

4) Drain beans; remove water.

5) In the same skillet melt butter and add beans.

6) Cover the skillet and reduce heat to a simmer (turning beans occasionally).

7) Cook on a low heat for approximately 6-7 minutes. Drain off excess butter.

8) Add crushed almonds and toss beans. Lightly salt and serve.

Serves 8-10.

Creamed corn

2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
2 Tbsp. milk
1 can (14-3/4 oz.) cream-style corn
1 pkg. (10 oz.) frozen corn, thawed
1/2 cup KRAFT Shredded Sharp Cheddar Cheese
1/3 cup sliced green onions

COOK cream cheese and milk in medium saucepan on medium heat until cream cheese is melted, stirring frequently.

STIR in corns; cook 4 min. or until heated through, stirring occasionally.

SPOON into serving dish; sprinkle with Cheddar and onions.

Baked Beans

Great addition to any BBQ !

1 pound bacon
2 (28 ounce) cans baked beans
1 (12 ounce) bottle chili sauce
1 large sweet onion, chopped
2 cups packed brown sugar



Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl combine beans, chili sauce, onion, brown sugar and bacon. Pour into a 9x13 inch casserole dish.
Bake in preheated oven for 45 minutes to 1 hour