This sounds very similar to the recipe Helen submitted for Cream Cheese Danish. I thought I'd include my version as well, as it's going in my mom's newsletter...
Cream Cheese Squares
2 packages crescent rolls
2 8-oz packages cream cheese, softened
½ cup sugar
1 tsp vanilla
Spray 9x13” pan. Line bottom of pan with one package rolls. Pat seams together.
Mix cream cheese, sugar, and vanilla and spread over rolls. Lay second package
rolls on top of cream cheese. Bake at 375 degrees for 25 minutes.
Optional: heat ¼ cup milk a little and add ¼ cup sugar. Drizzle over top of
baked pastry. Serve hot or cold. Good served at breakfast.
Friday, January 30, 2009
Thursday, January 29, 2009
Make Ahead Omelets
My monthly mom's group publishes a newsletter, and starting in February I will write a Recipe Corner section, all appropriately themed. Since this month's theme is all around Valentine's Day, I'm including some easy breakfast-in-bed ideas. Here is the first breakfast item I've added (thanks to Julie for this recipe!):
Ziploc Omelets
Have everyone write their name on a quart-size Ziploc freezer bag with permanent marker. Crack 2 eggs into each bag (not more than 2); shake to combine them. Put out a variety of ingredients. Examples: cheese, tomatoes, bacon, ham, onion, green pepper, mushrooms, jalapeños. Add the items you want to your bag and shake to combine. Make sure to get the air out of the bag and zip it up.Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. Open the bags and the omelet will roll out easily. Serve with sour cream and salsa. This works great to do the night before and all you have to do is drop it in the boiling water the next morning.
Ziploc Omelets
Have everyone write their name on a quart-size Ziploc freezer bag with permanent marker. Crack 2 eggs into each bag (not more than 2); shake to combine them. Put out a variety of ingredients. Examples: cheese, tomatoes, bacon, ham, onion, green pepper, mushrooms, jalapeños. Add the items you want to your bag and shake to combine. Make sure to get the air out of the bag and zip it up.Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. Open the bags and the omelet will roll out easily. Serve with sour cream and salsa. This works great to do the night before and all you have to do is drop it in the boiling water the next morning.
Wednesday, January 28, 2009
Yummy Soups: Italian Soup and Baked Potato Soup
Forgive me the formatting of these - I had them separated by columns on my computer, and well, that doesn't translate to blog world.... These are both very delicious, and perfect for this time of year! Enjoy!
Italian Soup
(My mom’s version of Olive Garden’s soup)
1 lb smoked or Italian sausage
1 lb ground chuck
2 cloves garlic, minced
2 cans beef broth
water
14 ½ oz Italian tomatoes
8 oz tomato sauce
4 carrots, sliced
4 small potatoes, cubed
1 onion, chopped
1 can garbanzo beans
1 can pinto or kidney beans
2 cups fresh spinach
few drops hot sauce
dash Italian seasoning
dash red pepper, crushed
salt and pepper to taste
pasta, optional
Brown ground chuck, sausage; add garlic. Add liquids, carrots, potatoes and onion. Cook uncovered 10 minutes. Next add beans and seasonings. Cook 4 to 5 minutes. Just before serving add fresh spinach until wilted. Add pasta if desired.
Baked Potato Soup for the Crockpot
2 potatoes
3 T. margarine
2 C. chopped white onion
2 T. all purpose flour
4 C. chicken stock
2 C. water
1 ½ C. instant mashed potato flakes (add more if not thick enough)
1 t. salt
¾ t. pepper
½ t. basil
1/8 t. thyme
1 C. half-n-half
½ C. shredded cheddar
½ lb bacon, cooked and crumbled
2 green onions, chopped
Peel and dice potatoes and boil until done (10 minutes boiling); drain. Meanwhile, cook bacon and chop onions. Melt margarine in skillet and sauté onion until tender. Take one cup of water and add 2 T. flour in a jar and shake well. Add this mixture to the butter and onions. It will make a roux; keep it moving over low heat – quickly!
Put drained potatoes, chicken stock, 1 cup water and roux in crock pot. Stir. Add crumbled bacon, half-n-half, pepper, basil, salt and potato flakes. Stir again – it should be fairly thick. Add extra potato flakes slowly (it will get thick as it cooks).
Cook on low for 6 hours or high for 3 hours. Garnish with cheddar cheese, bacon and green onions.
Italian Soup
(My mom’s version of Olive Garden’s soup)
1 lb smoked or Italian sausage
1 lb ground chuck
2 cloves garlic, minced
2 cans beef broth
water
14 ½ oz Italian tomatoes
8 oz tomato sauce
4 carrots, sliced
4 small potatoes, cubed
1 onion, chopped
1 can garbanzo beans
1 can pinto or kidney beans
2 cups fresh spinach
few drops hot sauce
dash Italian seasoning
dash red pepper, crushed
salt and pepper to taste
pasta, optional
Brown ground chuck, sausage; add garlic. Add liquids, carrots, potatoes and onion. Cook uncovered 10 minutes. Next add beans and seasonings. Cook 4 to 5 minutes. Just before serving add fresh spinach until wilted. Add pasta if desired.
Baked Potato Soup for the Crockpot
2 potatoes
3 T. margarine
2 C. chopped white onion
2 T. all purpose flour
4 C. chicken stock
2 C. water
1 ½ C. instant mashed potato flakes (add more if not thick enough)
1 t. salt
¾ t. pepper
½ t. basil
1/8 t. thyme
1 C. half-n-half
½ C. shredded cheddar
½ lb bacon, cooked and crumbled
2 green onions, chopped
Peel and dice potatoes and boil until done (10 minutes boiling); drain. Meanwhile, cook bacon and chop onions. Melt margarine in skillet and sauté onion until tender. Take one cup of water and add 2 T. flour in a jar and shake well. Add this mixture to the butter and onions. It will make a roux; keep it moving over low heat – quickly!
Put drained potatoes, chicken stock, 1 cup water and roux in crock pot. Stir. Add crumbled bacon, half-n-half, pepper, basil, salt and potato flakes. Stir again – it should be fairly thick. Add extra potato flakes slowly (it will get thick as it cooks).
Cook on low for 6 hours or high for 3 hours. Garnish with cheddar cheese, bacon and green onions.
Saturday, January 24, 2009
Two Cheese Balls
Here is one from Helen - I can't wait to try this!
Ranch Cheese Ball
1/2 stick butter, softened
2 cups shredded cheddar cheese
1 package dry ranch dressing
1 (8 oz.) package cream cheese
Mix all ingredients together. Form into a ball and chill 2-3 hours.
-Everyone asks for the recipe on this! It is best if made the day before.
And here is the one I usually make:
1 lb. grated sharp cheddar cheese, finely shredded
1 C. pecans, chopped
3 slices white bread, cubed or shredded finely
1 ½ C. mayonnaise
sprinkle of onion powder
1 ½ tsp garlic salt
strawberry preserves
Mix cheese, nuts and bread. Add garlic salt, onion powder and mayonnaise. Form ball and hole out a center with fingers or use bottom of a glass to press down. Refrigerate 2-4 hours or overnight. Just before serving fill the hole with strawberry preserves and serve with Ritz crackers.
Ranch Cheese Ball
1/2 stick butter, softened
2 cups shredded cheddar cheese
1 package dry ranch dressing
1 (8 oz.) package cream cheese
Mix all ingredients together. Form into a ball and chill 2-3 hours.
-Everyone asks for the recipe on this! It is best if made the day before.
And here is the one I usually make:
1 lb. grated sharp cheddar cheese, finely shredded
1 C. pecans, chopped
3 slices white bread, cubed or shredded finely
1 ½ C. mayonnaise
sprinkle of onion powder
1 ½ tsp garlic salt
strawberry preserves
Mix cheese, nuts and bread. Add garlic salt, onion powder and mayonnaise. Form ball and hole out a center with fingers or use bottom of a glass to press down. Refrigerate 2-4 hours or overnight. Just before serving fill the hole with strawberry preserves and serve with Ritz crackers.
Thursday, January 22, 2009
All Day Macaroni and Cheese
About 18 months ago, I took dinner to some friends who had just had a baby. The menu included mac and cheese, which they STILL rave about and say was the best they have ever eaten! My hubby, however, is EXTREMELY picky about how he likes his food. He says my mac and cheese is too cheesy. WHAT??? Anyway, I've decided to try a new recipe for dinner tonight. My aunt gave me this recipe and it sounds both yummy and easy. Hopefully it will go over well with my hubby also!
All Day Macaroni and Cheese
(6 servings)
8 ounces elbow macaroni
4 cups shredded sharp Cheddar Cheese
1 (12 oz) can evaporated milk
1 ½ cups milk
2 eggs
1 teaspoon salt
½ teaspoon ground black pepper
Cook macaroni 10 minutes, or until al dente, and drain
In large bowl, mix the cooked macaroni, 3 cups of the sharp Cheddar cheese, evaporated milk, milk, eggs, salt and pepper. Transfer to a slow cooker that has been coated with non-stick cooking spray. Sprinkle with the remaining 1 cup of shredded cheese.
Cover and cook on low for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove or stir the mixture until the mixture has finished cooking.
All Day Macaroni and Cheese
(6 servings)
8 ounces elbow macaroni
4 cups shredded sharp Cheddar Cheese
1 (12 oz) can evaporated milk
1 ½ cups milk
2 eggs
1 teaspoon salt
½ teaspoon ground black pepper
Cook macaroni 10 minutes, or until al dente, and drain
In large bowl, mix the cooked macaroni, 3 cups of the sharp Cheddar cheese, evaporated milk, milk, eggs, salt and pepper. Transfer to a slow cooker that has been coated with non-stick cooking spray. Sprinkle with the remaining 1 cup of shredded cheese.
Cover and cook on low for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove or stir the mixture until the mixture has finished cooking.
Wednesday, January 21, 2009
Mmmm...noodles: Bacon Bow Tie Pasta
Even though this is a very highly rated Southern Living recipe, I was still surprised at how good it was...
Bacon Bow Tie Pasta
Prep: 10 min., Cook: 25 min.
1/2 (16-oz.) package bow tie pasta
1/2 pound bacon
1 (8-oz.) package cream cheese, softened
1/4 cup butter, softened
1 1/2 teaspoons Italian seasoning
2/3 cup milk
1/2 cup grated Parmesan cheese
1. Cook pasta according to package directions; drain. Keep warm.
2. Cook bacon according to package directions; drain well, and crumble.
3. Beat cream cheese, butter, and Italian seasoning in a medium-size microwave-safe bowl at low speed with an electric mixer until smooth. Gradually add milk, beating until mixture is smooth.
4. Microwave cream cheese mixture at HIGH 3 minutes or until thoroughly heated, whisking every 30 seconds. Pour cream cheese mixture over warm pasta, tossing to coat. Top with crumbled bacon and 1/2 cup grated Parmesan cheese.
Lightened Bacon Bow Tie Pasta: Substitute reduced-fat or turkey bacon, 1/3-less-fat cream cheese, and 2% reduced-fat milk. Proceed as directed.
Yield: Makes 4 servings
Bacon Bow Tie Pasta
Prep: 10 min., Cook: 25 min.
1/2 (16-oz.) package bow tie pasta
1/2 pound bacon
1 (8-oz.) package cream cheese, softened
1/4 cup butter, softened
1 1/2 teaspoons Italian seasoning
2/3 cup milk
1/2 cup grated Parmesan cheese
1. Cook pasta according to package directions; drain. Keep warm.
2. Cook bacon according to package directions; drain well, and crumble.
3. Beat cream cheese, butter, and Italian seasoning in a medium-size microwave-safe bowl at low speed with an electric mixer until smooth. Gradually add milk, beating until mixture is smooth.
4. Microwave cream cheese mixture at HIGH 3 minutes or until thoroughly heated, whisking every 30 seconds. Pour cream cheese mixture over warm pasta, tossing to coat. Top with crumbled bacon and 1/2 cup grated Parmesan cheese.
Lightened Bacon Bow Tie Pasta: Substitute reduced-fat or turkey bacon, 1/3-less-fat cream cheese, and 2% reduced-fat milk. Proceed as directed.
Yield: Makes 4 servings
Tuesday, January 20, 2009
Easy Entrees: Pork Chop Casserole and White BBQ Chicken
Here are two more of Helen's favorite recipes. Keep 'em coming, Helen!
Pork Chop Casserole
6 boneless pork chops
6 medium potatoes
1 large onion
2 cans cream of mushroom soup
salt and pepper to taste
Flour and quickly brown pork chops. Wash, peel and slice potatoes. Place potatoes in bottom of dish. Peel and cut onions into slices. Place them on top of potatoes. Salt and pepper. Pour cream of mushroom soup over casserole. Place browned pork chops on top of soup Cover and bake 45 minutes at 450.
-Quick dinner.
White BBQ Chicken
6 tbsp. mayonnaise
2 tbsp. sugar
1 tbsp. salt
1 tbsp. pepper
3 tbsp. lemon juice
3 tbsp. white vinegar
3 lbs. chicken
Arrange chicken in single layer on baking dish. Combine mayo, sugar, salt and pepper in mixing bowl and mix well. Stir in lemon juice and vinegar. Reserve 2 tbsp. of mayonnaise mixture. Spoon remaining over chicken. Bake at 350 degrees for 1 1/2 hours, or until done, basting with reserve marinade.
-Easy dinner for a crowd.
Pork Chop Casserole
6 boneless pork chops
6 medium potatoes
1 large onion
2 cans cream of mushroom soup
salt and pepper to taste
Flour and quickly brown pork chops. Wash, peel and slice potatoes. Place potatoes in bottom of dish. Peel and cut onions into slices. Place them on top of potatoes. Salt and pepper. Pour cream of mushroom soup over casserole. Place browned pork chops on top of soup Cover and bake 45 minutes at 450.
-Quick dinner.
White BBQ Chicken
6 tbsp. mayonnaise
2 tbsp. sugar
1 tbsp. salt
1 tbsp. pepper
3 tbsp. lemon juice
3 tbsp. white vinegar
3 lbs. chicken
Arrange chicken in single layer on baking dish. Combine mayo, sugar, salt and pepper in mixing bowl and mix well. Stir in lemon juice and vinegar. Reserve 2 tbsp. of mayonnaise mixture. Spoon remaining over chicken. Bake at 350 degrees for 1 1/2 hours, or until done, basting with reserve marinade.
-Easy dinner for a crowd.
Monday, January 19, 2009
Anniversary Chicken
My husband wants me to rename this to "Cheesy Bacon Ranch Chicken," since the name offers no description of what this dish actually is... I've had this recipe for several years but just recently tried it for the first time. It was good, although I think I added too much teriyaki sauce and ranch dressing. I used low fat ingredients, and served it with brown rice (the sauce was good on top of the rice), and green beans. Such an easy dish, and I still have lots of teriyaki sauce, ranch dressing, and bacon bits to use, so I'll probably make this again soon! Enjoy!
Anniversary Chicken
Makes 6 servings
2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves
1/2 cup teriyaki basting sauce
1/2 cup Ranch-style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
1/2 (3 ounce) can bacon bits
1 tablespoon chopped fresh parsley, for garnish
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
3. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.
Anniversary Chicken
Makes 6 servings
2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves
1/2 cup teriyaki basting sauce
1/2 cup Ranch-style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
1/2 (3 ounce) can bacon bits
1 tablespoon chopped fresh parsley, for garnish
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
3. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.
Sunday, January 18, 2009
Another from Helen: Cheesy Barbeque Chicken Bake
Cheesy Barbeque Chicken Bake
1 (1 lb., 4 oz.) package shredded hashbrowns, thawed
2 cups shredded sharp cheddar
1/2 cup chopped onion
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. Olive Oil
4 boneless skinless chicken breast
1/2 cup (or more) barbecue sauce
Heat oven to 400 degrees. Grease 9 x 13 baking dish.Toss hashbrowns with olive oil. Mix this with the cheese, onions, salt and pepper. Place this mixture into bottom of baking dish. Arrange chicken on top of the potato mixture. Cover this with the barbecue sauce. Bake uncovered 30 -40 minutes or until chicken is done and the potatoes are crisp.
Saturday, January 17, 2009
More Comfort Foods: Lasagna and Banana Nut Bread
A couple of weeks ago, I delivered food to someone who had just had a baby. I decided to try a new dish (I never do that when taking food!). This is a Southern Living recipe, and I made a double batch so we could have some too. YUM! The people told me it was the best they had ever eaten (better than their moms') and they asked for the recipe pronto! Enjoy! (By the way, I'm making this tomorrow for another person who just had a baby... And another double batch, of course!) I'm including the recipe in its original form. However, I did not do all the microwaving... You can cook the sausage in a pan, and cook the lasagna in the oven at 375 for an hour (covered in foil) - let stand 10 minutes in the foil after baking.
Speedy Lasagna
1 pound Italian sausage, casings removed
1 (26-ounce) jar spaghetti sauce with onions and roasted garlic
1 tablespoon chopped fresh or 1 teaspoon dried basil
1/2 teaspoon pepper
6 no-cook lasagna noodles
2 cups ricotta cheese
2 cups shredded mozzarella cheese
3/4 cup grated Parmesan cheese (I bought the plastic 5-oz containers in the refrigerated section and used the whole thing)
Crumble sausage into a plastic colander; place over a large microwave-safe bowl. Microwave at HIGH 1 minute, and stir. Microwave at HIGH 3 to 3 1/2 minutes more, stirring every 30 seconds, or until sausage is done and no longer pink. Drain well on paper towels. Discard drippings. Rinse and wipe bowl clean.
Stir together sausage, spaghetti sauce, basil, and pepper in large bowl.
Spread one-third sausage mixture in bottom of a lightly greased 11- x 7-inch microwave-safe baking dish; top with 3 noodles, 1 cup ricotta cheese, and 1 cup mozzarella cheese. Repeat layers once.
Top evenly with remaining sausage mixture and grated Parmesan cheese. Cover with double-thickness plastic wrap, and microwave at MEDIUM (50% power) 30 to 35 minutes. Using an oven mitt, carefully lift one corner of plastic wrap to allow steam to escape, and let stand in microwave 5 minutes before serving.
Right now, I am smelling the smell of wonderful banana bread in the oven... I cannot wait to hear the timer ding so I can eat some yummy warm banana bread! I got this recipe from a local school's cookbook (the recipe is from a local drugstore/diner - the old fashioned kind!). I haven't tried it yet, but I know it has to be good... And, if smells are any indicator, this one gets an A+!!!
Banana Bread
1/2 cup margarine
1 cup sugar
2 eggs
3 mashed bananas (black peel, super ripe are the best, most flavorful)
1/2 tsp baking soda
1/4 cup chopped nuts
2 cups flour
pinch salt
Cream the sugar and margarine, then add the eggs one at a time, beating well after each addition. Add the mashed bananas and the nuts. Sift the flour, salt and soda and add mixing well. Bake in a greased loaf pan for 45 minutes at 325.
Speedy Lasagna
1 pound Italian sausage, casings removed
1 (26-ounce) jar spaghetti sauce with onions and roasted garlic
1 tablespoon chopped fresh or 1 teaspoon dried basil
1/2 teaspoon pepper
6 no-cook lasagna noodles
2 cups ricotta cheese
2 cups shredded mozzarella cheese
3/4 cup grated Parmesan cheese (I bought the plastic 5-oz containers in the refrigerated section and used the whole thing)
Crumble sausage into a plastic colander; place over a large microwave-safe bowl. Microwave at HIGH 1 minute, and stir. Microwave at HIGH 3 to 3 1/2 minutes more, stirring every 30 seconds, or until sausage is done and no longer pink. Drain well on paper towels. Discard drippings. Rinse and wipe bowl clean.
Stir together sausage, spaghetti sauce, basil, and pepper in large bowl.
Spread one-third sausage mixture in bottom of a lightly greased 11- x 7-inch microwave-safe baking dish; top with 3 noodles, 1 cup ricotta cheese, and 1 cup mozzarella cheese. Repeat layers once.
Top evenly with remaining sausage mixture and grated Parmesan cheese. Cover with double-thickness plastic wrap, and microwave at MEDIUM (50% power) 30 to 35 minutes. Using an oven mitt, carefully lift one corner of plastic wrap to allow steam to escape, and let stand in microwave 5 minutes before serving.
Right now, I am smelling the smell of wonderful banana bread in the oven... I cannot wait to hear the timer ding so I can eat some yummy warm banana bread! I got this recipe from a local school's cookbook (the recipe is from a local drugstore/diner - the old fashioned kind!). I haven't tried it yet, but I know it has to be good... And, if smells are any indicator, this one gets an A+!!!
Banana Bread
1/2 cup margarine
1 cup sugar
2 eggs
3 mashed bananas (black peel, super ripe are the best, most flavorful)
1/2 tsp baking soda
1/4 cup chopped nuts
2 cups flour
pinch salt
Cream the sugar and margarine, then add the eggs one at a time, beating well after each addition. Add the mashed bananas and the nuts. Sift the flour, salt and soda and add mixing well. Bake in a greased loaf pan for 45 minutes at 325.
Friday, January 16, 2009
More from Helen: Cheese Danish
This sounds delicious! Thanks, Helen!
Cheese Danish
2 Packages Crescent Rolls
2 (8 oz.) Packages Cream Cheese
3/4 Cup Sugar
2 tsp. Lemon Juice
1 tsp. Vanilla
1 egg yolk
Line 11x14 dish with 1 can crescent rolls. Press seams together. Cream the cream cheese, sugar, lemon juice, vanilla and egg yolks until creamy. Pour over crescent rolls. Place 2nd can of crest rolls over the top. Bake for 30 minutes at 350 degrees.-I always take this to early morning functions. I make it the night before. When it is done, I place them in the refrigerator. The next morning I cut them and take them! Easy!
Thursday, January 15, 2009
Guest Blogger: Broccoli Cheese Corn Bread
My friend, Helen, decided to help me out and submit some of her recipes! I guess she realized I had not updated in quite some time :) Here is a recipe for her broccoli cheese corn bread... She says she used to take this to work functions because everyone loves it so much. YUM!
Broccoli Cheese Corn Bread
1 Stick Butter, melted
1 Small Onion
1 Package Frozen Broccoli, thawed and squeezed dry
4 Eggs, Beaten
1 Package Jiffy Cornbread Mix
1 Cup Sharp Cheddar Cheese
Preheat oven to 350 degrees. Grease 9x13 dish. Mix all ingredients well. Bake at 350 degrees for 30 minutes.
Here is my version of the same recipe - everything looks pretty much the same, except this has more cornbread mix and cheese. I like to serve mine with ham and beans.
Broccoli Corn Bread
2 boxes Jiffy corn muffin mix
1 10-oz box frozen, chopped broccoli, thawed
1 onion, chopped
1 stick margarine, melted
1 tsp salt
4 eggs
2 cups shredded sharp cheddar cheese
Mix all ingredients and bake at 400 degrees until brown (30+ minutes).
More to come from Helen soon. Thanks so much for the great recipe!
Broccoli Cheese Corn Bread
1 Stick Butter, melted
1 Small Onion
1 Package Frozen Broccoli, thawed and squeezed dry
4 Eggs, Beaten
1 Package Jiffy Cornbread Mix
1 Cup Sharp Cheddar Cheese
Preheat oven to 350 degrees. Grease 9x13 dish. Mix all ingredients well. Bake at 350 degrees for 30 minutes.
Here is my version of the same recipe - everything looks pretty much the same, except this has more cornbread mix and cheese. I like to serve mine with ham and beans.
Broccoli Corn Bread
2 boxes Jiffy corn muffin mix
1 10-oz box frozen, chopped broccoli, thawed
1 onion, chopped
1 stick margarine, melted
1 tsp salt
4 eggs
2 cups shredded sharp cheddar cheese
Mix all ingredients and bake at 400 degrees until brown (30+ minutes).
More to come from Helen soon. Thanks so much for the great recipe!
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