My favorite vegetable is green beans. My Daughter in Love Danielle loves broccoli. She wondered what my green bean casserole would taste like if I used broccoli instead of green beans. We decided to try it Christmas Day as one of our side dishes. It was wonderful. I have rewound the recipe, taken out the green beans and added frozen broccoli florets.
2 packages of frozen broccoli florets, steam in the bag, cooked to package directions
1/2 cup onion, diced fine
2 Tablespoons of flour
1/2 teaspoon salt
1 1/2 teaspoons soy sauce (secret ingredient that rocks this recipe)
1 teaspoon sugar
2 Tablespoons butter
1 cup of sour cream
2 cups of cheese
1 large container of French fried onions
Preheat oven to 350 degrees. Melt butter in a skillet on the stove. Add flour to pan to make a roux. Cook for one minute. Do not burn! Add onion, salt, soy sauce, sugar and sour cream. Stir to blend. Add broccoli and toss in mixture to coat. Pour into a 2 1/2 quart casserole dish. Top with cheddar cheese. Distribute onions on top of cheese and bake for 30 minutes or until hot and bubbly. I usually check halfway through the cooking time to make sure the fried onions are not getting too brown, if they are, tent with foil.
***Tip: This dish can be made a day or two ahead and refrigerated without the onion topping on it. Take it out of the refrigerator 20 minutes before you need to bake it. Right before baking, add the French fried onions. This can be a big time saver when trying to prepare a holiday meal.
I have been making this recipe since I had kids living at home. This is a very simple recipe that quickly comes together and is easy to make. My oldest son Jeff and wife Danielle loved this chowder. I even had a special sous chef helping me in the kitchen today, my Princes, Willow.
1 large carrot grated, at least 1/2 cup (grated)
1/2 cup celery, diced
1/2 cup onion, diced
3 cups beef broth
1 can Rotel, I used mild
2 cups cooked white rice, I used Uncle Bens boil in a bag
1 pound hamburger, seasoned with garlic salt and pepper, drain fat
1 pound Velveeta cheese, torn in small pieces
1 can Cheddar Cheese Soup, I used Campbell’s
2 soup cans of whole milk
1 cup of sour cream
1 bunch of chives, cut into pieces
Fried onions if desired
Vegetables simmering in broth.
In a frying pan. brown beef and drain fat. In a separate pan cook rice according to package directions. Set both aside when done. In a stockpot, add carrots, celery and onion. Add broth and simmer 10 minutes after it comes to a boil. This this soften the vegetables. Add rice and burger to the beef broth mixture. Add Rotel. I tore the Velveeta in torn pieces so it will melt faster. Add cheddar cheese soup and 2 soup cans of milk. Stir well and do not let the soup boil. Just before serving, add the sour cream and a bunch of cut chives. Garnish with fried onions on top if desired. Enjoy! 😋
There was not another name I could think of to name this dessert. Soft croissants soak up the egg custard mixture and the three kinds of chocolate chips. So good and ooey gooey chocolaty.
Nonstick cooking spray
1 10 ounce package of croissants (I used all but 3 from the box) from your store bakery, cut into cubes
1 cup milk, I recommend whole milk
1/4 cup sugar
1 cup white chocolate morsels
1/2 cup milk chocolate morsels
1/2 cup semisweet chocolate morsels
4 large eggs beaten, or 1 cup egg substitute
1/4 cup chocolate sauce, warm
Preheat oven to 350 degrees. Spray a 13 x 9 pan with nonstick cooking spray.
Cut croissants into small cubes. Place croissants in a large bowl. Set aside. Pour milk into a microwave safe bowl (I used a glass measuring cup) and microwave for 60 seconds until very warm. Add sugar and white chocolate chips and milk chocolate chips to warm milk and blend well. Whisk eggs into milk mixture. Sprinkle semisweet chocolate chips on top of croissants.
Pour into the prepared baking dish. Sprinkle semisweet chocolate chips on top of croissants. Bake 40-45 minutes until liquid is absorbed and custard is not runny. Drizzle with warm chocolate sauce right after the bread pudding comes out of the oven. Cut, serve and enjoy! Can be served with whipped cream or ice cream. Or both! 😉.
There a so many things I could have called this recipe. The Lazy Recipe, for the most part, no measuring (yay!), The Breakup Dessert (guaranteed to make you feel better after a breakup) or Satisfy All Your Cravings Bars. These bars are quick and easy to make and are delicious. The perfect salty and sweet combination.
Layers 1 and 2
3 1/2 cups of pretzel sticks
1 stick butter, melted
2 Tablespoons sugar
1 bag semisweet chocolate chips
1 bag toffee bits
1 bag peanut butter chips
1 cup roasted peanuts, chopped
lightly crushed potato chips
1 bag white chocolate chips
1 14 ounce can of sweetened condensed milk
Line a 9 x 13 pan with foil. I used nonstick foil but you can also use regular foil, just spray it with nonstick cooking spray. Let the foil hang out over the edge so it can be lifted from the pan. Preheat oven to 350 degrees.
In a food processor or blender, crush the pretzels in to crumbs. Add sugar and melted butter. Press pretzel crumbs on top of foil to form the bottom crust.
Sprinkle chocolate chips on top of pretzel crust. I used about half a bag.
Next, sprinkle toffee bits on top of of chocolate chips. I used about half of a bag.
Layer 4 and 5
I sprinkled a half bag of white chocolate chips on top of the toffee bits and then I sprinkled peanuts on top of the white chocolate chips.
I covered the peanuts with a half bag of peanut butter chips and the last layer was crushed potato chips. The glue that binds everything together is the sweetened condensed milk. Drizzle the sweetened condensed milk over the chips. Bake for 25 minutes. Let cool in pan 10 minutes. Lift out of pan and cut into squares. Enjoy!
May 1st is the start of my favorite month – It’s #NationalBurgerMonth – which means the annual burger party STARTS TODAY! There are 100 new burger recipes coming and 30 more Keto inspired ones on Instagram! — > be sure to follow along with #burgermonth or hop over to the site and subscribe so that you get every one right to your inbox.
THE PRIZES! Yes, the ULTIMATE BURGER GRILLING GIVEAWAY happens all month long –
We have prizes this year from Cabot Creamery Co-operative, Char-Griller, Crow Canyon Home Enamelware, Melissa’s Produce, Porter Road, Red Duck Foods, Spiceology and Western Wood, Inc.
2019 BURGER MONTH PRIZES:
Cabot Gift box: Cabot Creamery Centennial prize contains assorted Cabot cheeses, a wooden cutting board, and cheese knife
Super Pro Prize Packs including: A Char-Griller Super Pro Charcoal Grill and Cover, a Charcoal Chimney, and a 12 oz bottle of Char-Griller Original Rub
Crow Canyon Home:
2 x Pasta Plates in Red Marble, 2 x 10oz Short Tumblers in white with Red Rim, 2 x Small 6” Spoons in Red Marble
Grilling Veggie Box
Burger kit for the 4 prizes including our dry aged ground beef, our beef vs bacon, ground lamb, and ground pork
Red Duck :
Quite Traditional Sauce set: One each of Red Duck Original Ketchup, Smoked Applewood Molasses BBQ Sauce and Approachably Mild Taco Sauce
Ultimate Rub Collection – 12 Mini Rub Jars
Western BBQ :
Week 1: Western Premium BBQ Products hat and Western Premium BBQ Products BBQ Smoking Chips Variety Pack.
Week 2: Jack Daniel’s Whiskey Barrel Smoking Chips, Jack Daniel’s Beef Rub, Jack Daniel’s Pork Rub, Jack Daniel’s Steak Seasoning, Jack Daniel’ Chicken Rub and a Jack Daniel’s apron
Week 3: Cowboy Range Style BBQ Sauce, Cowboy Smokehouse BBQ Sauce, Cowboy Prairie Fire BBQ Sauce, Cowboy Apple Wood Chips and Cowboy Mesquite Wood Chips
Week 4: Western Premium BBQ Products hat and Western Premium BBQ Products BBQ Smoking Chips Variety Pack
The following bloggers are participating in Burger Month. Please make sure you check their pages for burger recipes. I will be sharing as many burgers as possible on my page.
🍔 Girl Carnivore 🍔 A Kitchen Hoor’s Adventures 🍔 A Simple Pantry 🍔 Abra’s Kitchen 🍔 AcadiaTwo’s Kitchen Antics 🍔 An Affair from the Heart 🍔 Bakersbeans 🍔 Betsi’s World 🍔Caroline’s Cooking 🍔 Cindy’s Recipes and Writings 🍔 City Living Boston 🍔 Cluttercafe 🍔 Cooking With Carlee 🍔 Convos with Karen 🍔Daily Dish Recipes 🍔 Dance Around The Kitchen 🍔 Dixie Chik Cooks 🍔 Dizzy Busy and Hungry 🍔 Doodlecraft 🍔 Everyday Eileen 🍔 Family Around the Table 🍔 Family Food on the Table 🍔 Family Spice 🍔Farmwife Feeds 🍔Food Above Gold 🍔 For the Love of Food 🍔 Grillax.com 🍔 Grilling Montana 🍔 Grumpy’s Honeybunch 🍔 Hezzi-D’s Books and Cooks 🍔 Honeybunch Hunts 🍔 HORNS BBQ 🍔 Intelligent Domestications 🍔 It Is a Keeper 🍔 Jolene’s Recipe Journal 🍔 Jonesin For Taste 🍔 Juggling Act Mama 🍔 Karen’s Kitchen Stories 🍔 Kate’s Recipe Box 🍔 Krazy Kitchen Mom 🍔 Life Anchored 🍔 Life of a Ginger 🍔 Mildly Meandering 🍔 Miss in the KItchen 🍔 Palatable Pastime 🍔 Pastry Chef Online 🍔 Perspective Portions 🍔 Plowing Through Life 🍔 PNW Eats 🍔 Pook’s Pantry 🍔 Real Life With Dad 🍔 Sarah’s Cucina Bella 🍔 Seduction In The Kitchen 🍔 Simple and Savory 🍔 Souffle Bombay 🍔 Spiced 🍔 Spoonabilities 🍔 Strawberry Blondie Kitchen 🍔 SueBee Homemaker 🍔 Sumptuous Spoonfuls 🍔 Sweet ReciPeas 🍔 Swirls of Flavor 🍔 Take Two Tapas 🍔 Tampa Cake Girl 🍔 Taste And See 🍔 The Baking Fairy 🍔 The Beard and The Baker 🍔 The Complete Savorist 🍔 The Crumby Kitchen 🍔 The Heritage Cookbook Project 🍔 The Keto Guy 🍔 The Redhead Baker 🍔 The Rowdy Baker 🍔 The Schmidty Wife 🍔 The Shirley Journey 🍔 The Spiffy Cookie 🍔 This Farm Girl Cooks 🍔 Thyme for Cocktails 🍔 We are not Martha 🍔 Well Fed Baker 🍔 West Via Midwest 🍔 Who Needs A Cape? 🍔 Wildflour’s Cottage Kitchen 🍔 Wok & Skillet 🍔
Welcome to #Choctoberfest 2018 with Imperial Sugar!
I am so excited to share this with you! This is one of my favorite weeks of the year, because #Choctoberfest is finally here! From now until the end of the week, I am joining forces with over 100 other bloggers from around the world to post delicious chocolate recipes. Every day, #Choctoberfest bloggers will be celebrating all things chocolate – milk, dark, white, bittersweet, semi-sweet, and cocoa!
We are starting with a #Choctoberfest prize pack from our generous sponsors. Scroll down to learn how you can enter to win. One lucky winner will receive the following:
- A 100-Piece Cake Decorating Kit from our blog sponsors The PinterTest Kitchen. This set includes a cake turntable, piping bags, piping tips, flower nozzles, scapers, and more.
- An Instant Pot and a 40-Pound Case of Granulated Sugar from our gold sponsor Imperial Sugar. Imperial Sugar provides high-quality sugar and sweetener products and over 100 years of time-tested recipes. Sweet things happen when people come together in the kitchen, and that’s why Imperial Sugar has been at the heart of family traditions and celebrations for generations.
- Coconut Oil and Chocolate Silk Greens from our silver sponsor Barlean’s, your trusted source for chocolatey goodness superfood nutrition. Barlean’s has a commitment to staying ahead of the innovation curve in providing the absolute highest quality product.
- A Chocolate Gift Pack from our silver sponsor Forte Chocolates. You’ll receive 12 of their most popular chocolate bars. With Forte Chocolates, you can celebrate life through chocolate. They also have a line of chocolate developed specifically to use in savory recipes.
- A Chocolate Gift Pack from our silver sponsor Divine Chocolate. You’ll receive one of each of their baking bars, a white chocolate bar, and their top 5 everyday bars. Divine Chocolate is the only Fairtrade chocolate company in the world that is owned by cocoa farmers. Their baking bars are also a delicious vegan option.
- A Selection of Sprinkles from our silver sponsor Sprinkle Pop. Sprinkle Pop’s bespoke sprinkle creations are one of a kind, just like you! At Sprinkle Pop, you can also order a custom sprinkle mix; there isn’t a sprinkle mix that you can dream up that they can’t create.
That’s a prize pack worth over $400! Open worldwide, except where prohibited. Must be 18+ to enter (21+ in some locations). See terms and conditions for more details.
To enter, simply follow our sponsors using the widget below. You can gain additional entries by following me and the other participating bloggers. A winner will be drawn on October 21, 2018 and contacted via email. Good luck!
a Rafflecopter giveaway
Don’t forget to come back to my blog for more chocolatey goodness between now and October 20.
Check out our participating bloggers:
The PinterTest Kitchen ♥ 2 Cookin Mamas ♥ 27th and Olive ♥ A Day in the Life on the Farm ♥ A Kitchen Hoor’s Adventures ♥ A Little Fish in the Kitchen ♥ addicted 2 recipes ♥ Amy’s Cooking Adventures ♥ An Affair from the Heart ♥ April GoLightly ♥ At the Table with R and R ♥ Baking Sense ♥ Blade & Barbell ♥ Blogghetti ♥ Body Rebooted ♥ Books n’ Cooks ♥ Bottom Left of the Mitten ♥ Canning and Cooking at Home ♥ Cheese Curd In Paradise ♥ Chef Sarah Elizabeth ♥ Cindy’s Recipes and Writings ♥ Coconut & Lime ♥ Cook With Renu ♥ Cook’s Hideout ♥ Cookaholic Wife ♥ Cookie Dough and Oven Mitt ♥ CopyKat.com ♥ Daily Dish Recipes ♥ Everyday Eileen ♥ Fairyburger ♥ Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice ♥ Family Around the Table ♥ Fix Me a Little Lunch ♥ Frankly Entertaining ♥ Frugal & Fit ♥ Get the Good Stuff! ♥ Growing Up Gabel ♥ Hardly A Goddess ♥ Hezzi-D’s Books and Cooks ♥ Home Sweet Homestead ♥ House of Nash Eats ♥ Intelligent Domestications ♥ jenniferbakes ♥ JoAnn’s Food Bites ♥ Join Us, Pull up a Chair ♥ Jolene’s Recipe Journal ♥ Jonesin’ For Taste ♥ Karen’s Kitchen Stories ♥ Kate’s Recipe Box ♥ Kelly Lynn’s Sweets and Treats ♥ LeMoine Family Kitchen ♥ Life on Food ♥ Life, Love, and Good Food ♥ Lisa’s Dinnertime Dish ♥ Little House Big Alaska ♥ Long Distance Baking ♥ Maria’s Mixing Bowl ♥ Moore or Less Cooking ♥ Must Love Home ♥ Norine’s Nest ♥ Our Good Life ♥ Our Sutton Place ♥ OVENTales ♥ Palatable Pastime ♥ Prettysweetblog ♥ Red Cottage Chronicles ♥ Restless Chipotle ♥ Reviews, Chews & How-Tos ♥ Sarah Cooks the Books ♥ Sarah’s Bake Studio ♥ Savory Moments ♥ Seasonal and Holiday Recipe Exchange ♥ Seasoned Sprinkles ♥ Seduction In The Kitchen ♥ Simple Family Crazy Life ♥ Simply Inspired Meals ♥ Snacks and Sips ♥ Soulfully Made ♥ Stephie The Happy Mom ♥ Sumptuous Spoonfuls ♥ Sweet Coralice ♥ Take Two Tapas ♥ Tampa Cake Girl ♥ That Recipe ♥ The Baking Fairy ♥ The Beard and The Baker ♥ The Food Hunter’s Guide to Cuisine ♥ The Gingered Whisk ♥ The Heritage Cook ♥ The Mad Scientist’s Kitchen ♥ The Olive Blogger ♥ The Pajama Chef ♥ The Redhead Baker ♥ The Saucy Fig ♥ The Spiffy Cookie ♥ The Weekday Gourmet ♥ This is How I Cook ♥ Trampling Rose ♥ Turnips 2 Tangerines ♥ Walking Fruitfully ♥ Wendy Polisi ♥ Wildflour’s Cottage Kitchen ♥ Zesty South Indian Kitchen
I have enjoyed many meals with our family friend Georgia. She is an excellent cook and she is an excellent baker too. I have had this cake many times at her home and love it. I have had several requests for her recipe. It is similar to a Texas Sheet Cake but not the same. I thought about calling Mexican Hot Chocolate Cake because it reminds me of Mexican Hot Chocolate. The cake is very moist and I love the fudgy frosting. As promised, here is the amazing recipe.
Cooking the chocolate sauce on the stove for the cake batter.
2 cups flour
2 cups sugar
1 1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup water
1/2 cup vegetable oil
1/2 cup butter
1/4 cup chocolate baking powder
2 eggs, room temperature
1/2 cup buttermilk
1 teaspoon vanilla
1 teaspoon baking soda
Preheat oven to 375 degrees. Grease a 9 x 13 pan. In a mixing bowl, combine flour, sugar, cinnamon and salt. In a saucepan, combine water, oil, butter and chocolate baking powder. Bring to a boil over medium heat. Pour over dry ingredients and mix well. Add eggs, buttermilk, vanilla and baking soda and mix well. Pour into prepared baking pan and bake 35-40 minutes until cake tester comes out clean.
Check out this fudgy frosting! 😋
1/2 cup butter (1 stick)
1/3 heavy whipping cream
1/4 cup chocolate baking powder
1 1/2 teaspoon cinnamon
3 cups powdered sugar
1 teaspoon vanilla
While cake is baking in the oven, make frosting. In a saucepan, combine butter, cream, chocolate baking powder and cinnamon. Cook over medium heat until butter is melted. Remove from heat and add sugar and vanilla and beat until smooth. Spread over hot cake. Cool completely. The frosting will harden on top of the cake as it cools. Enjoy!