Old-Fashioned Broccoli Casserole

This recipe is the older version of the broccoli casserole with the can of soup etc. It is not quite as nutritious as the previous one with yogurt and sour cream but easy and delicious.

2 packages frozen broccoli, chopped
2 eggs beaten
1 small onion, chopped finely
1 can cream of mushroom soup
½ cup mayonnaise
1 cup grated cheddar cheese
¼ cup melted butter
1 package (7 oz.) herbed stuffing mix (Pepperidge Farm is a good choice)

Cook the broccoli. Combine eggs, onion, soup, and mayo to make a “sauce”. Place layer of broccoli in a 2 quart casserole dish. Add layer of cheese. Pour small amount of the sauce on top. Repeat. Top with stuffing mix and sprinkle with melted butter.

Bake for ~30 minutes at 350 degree Fahrenheit.

Serves ~ 6

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Riced Broccoli Casserole

Riced Broccoli is available at Trader Joes in a 15 oz. package in the refrigerated produce section. Broccoli is high in calcium and with the addition of cheddar cheese and yogurt even more calcium is added.

1 package of Trader Joes 15 oz. Riced Broccoli (or use 2 frozen packages (8 oz.) of broccoli, chopped finely)
2 eggs beaten
1 small onion, chopped finely
½ cup mayonnaise
1 cup sour cream*
½ cup low fat yogurt (or use sour cream)
1 cup grated cheddar cheese
¼ cup melted butter
1 package (7 oz.) herbed stuffing mix (Pepperidge Farm is a good choice)

*If you want a creamier casserole, use another ½+ cup of sour cream or yogurt.

Cook broccoli per package directions. Combine eggs, onion, mayo, sour cream, and yogurt to make a “sauce”. Place layer of broccoli in a 2 quart casserole dish. Add layer of cheese. Pour small amount of the sauce on top. Repeat. Top with stuffing mix and sprinkle with melted butter.

Bake for 30 to 40 minutes at 350 degree Fahrenheit.

Serves ~ 6

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Easy Bundt Cakes

As a follow up to my hints for making Bundt Cakes and have them stay intact, here are suggestions for easy Bundt cakes to bake.

There are 3 Bundt cakes in my blog all found under the category Cakes.

What’s Up Cake
Easy Wine Cake
Mother-in-Law’s 7-up Cake.

These cakes are delicious and relatively easy to make.

Other good Bundt cakes can be found at Martha Stewart’s website or the Nordicware.com website.

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Bundt Cakes (hints)

Bundt Cakes can be challenging to bake and I stopped baking them for a number of years. Then, I learned a few hints that helped immensely.

Hints for bundt cakes:

Use the correct bundt pan. The best one is the Nordic Anniversary edition bundt cake pan that is nonstick. I have not had a cake stick to this bundt pan. You can purchase these at Williams-Sonoma or online.

Use either melted butter or a nonstick cooking spray that contains flour to coat the bundt pan. Be sure to thoroughly cover the pan with a thin coating of butter or spray.

Place a baked cake on a cooling rack and allow it to rest for 10 – 15 minutes. Many directions say to cool for 5 minutes only and this is too short a time. The cake will break apart or the top will stay in the pan!

When the cake is just warm, carefully slide a narrow knife around the edges and center of the tube. Unmold it onto a plate and let it cool. If the cake does not release immediately, allow 5 more minutes of cooling before unmolding.

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Artichoke Surprise Updated

This appetizer spread is perfect for a party or New Year’s open house. It is easy to make and delicious.

1 14-oz can artichoke hearts, drained and chopped about the size of the green chilies
1 4-oz. can chopped green chilies, drained
1 cup grated parmesan cheese (Trader Joes has grated Parmesan Reggiano in tubs)
1 cup mayonnaise

Combine the ingredients. Place in a small casserole dish (a soufflé dish is pretty) and bake at 350 degrees for 25-30 minutes until lightly browned on top and cooked through.

Serve warm with lightly toasted baguette slices or sturdy crackers.

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Cranberry–Orange Sauce

The traditional cranberry sauce is tart and slightly bitter for some palates. Here is another variation. This recipe adds orange juice and orange rind. The tartness is more balanced and it has a wonderful orange flavor along with the cranberry taste.

1 package fresh or frozen cranberries (12 oz.)
1 cup of sugar
1/4 cup orange juice (or more and reduce amount of water)
3/4 cup water
2 teaspoon grated orange rind

Dissolve sugar, orange juice, and water in medium saucepan. Bring to a boil and stir in cranberries. Add orange rind. Turn down heat and simmer until the cranberries start to pop. This takes about 10 minutes. Remove from heat and put sauce in a bowl and cover. The sauce thickens as it cools.

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Cranberry Sauce Variation

Cranberry sauce can be too tart for some. The addition of port wine softens the tartness and is a nice variation for the adults.

12 oz. package fresh cranberries
1/2 cup of sugar
1 cup port wine
¼ teaspoon cinnamon
3 Tablespoons chopped crystallized ginger (optional)

Rinse and drain cranberries. Place cranberries, sugar, port, and cinnamon in a 2-quart saucepan. Bring to a boil over high heat. Reduce heat and boil gently, uncovered, until the cranberries pop (5 – 10 minutes). Stir in chopped crystallized ginger. Remove from heat and cool. Refrigerate for 8 hours.

Make ~ 10 servings

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