Broccoli-Cheese Casserole by Alesya Flynn

Broccoli-Cheese Casserole

Ingredients Edit and Save

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Original recipe makes 8 servingsChange Servings

• 1 (10.75 ounce) cancondensed cream of mushroom soup
• 1 cup mayonnaise
• 1 egg, beaten
• 1/4 cup finely chopped onion
• 3 (10 ounce) packages frozen chopped broccoli

• 8 ounces shredded sharp Cheddar cheese
• salt to taste
• ground black pepper to taste
• 2 pinches paprika

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Directions

1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
2. In a medium bowl, whisk together condensed cream of mushroom soup, mayonnaise, egg and onion.
3. Place frozen broccoli into a very large mixing bowl. (I like to use my large stainless steel bowl to mix this recipe thoroughly.) Break up the frozen broccoli. Using a rubber spatula, scrape soup-mayonnaise mixture on top of broccoli, and mix well. Sprinkle on cheese and mix well. Spread mixture into prepared baking dish, and smooth top of casserole. Season to taste with salt, pepper and paprika.
4. Bake for 45 minutes to 1 hour in the preheated oven.

GARLIC BUTTER SHRIMP AND QUINOA by Ophelia Dunk

GARLIC BUTTER SHRIMP AND QUINOA

Author: Pinch of Yum

Serves: 8

 

INGREDIENTS

• 1 tablespoon olive oil
• ½ cup finely chopped onion
• 5 teaspoons minced garlic, divided
• 2 cups uncooked quinoa
• 1 teaspoon chili powder, divided
• 4 cups vegetable or chicken broth
• 6 tablespoons salted butter, divided
• 1 pound raw tail-on shrimp
• salt and pepper to taste
• fresh parsley for serving
• fresh lemon juice for serving

 

Add Avocados from Mexico for Fresh Flavor

  

INSTRUCTIONS

1. Heat the oil in a large nonstick pot over medium high heat. Add the onion and saute until softened, about 5 minutes. Add 2 teaspoons of the garlic and saute for 1 minute, stirring constantly to prevent burning. Add the uncooked quinoa and ½ teaspoon chili powder. Sprinkle with salt and pepper. Saute for another 1 minute to add flavor to the quinoa. Add the broth, bring to a boil, cover and cook for 15-20 minutes. When the quinoa is done, it will be soft throughout. Fluff with a fork and toss with fresh minced parsley.
2. While the quinoa is cooking, heat 1 tablespoon butter in a large skillet over medium high heat. When the pan is hot and the butter is melted, add the shrimp and sprinkle with the remaining ½ teaspoon chili powder directly in the pan. Season with salt and pepper and saute until no longer translucent and golden brown on the outside. Just at the end of the saute, add 1 teaspoon garlic and swirl around in the pan until the garlic is very fragrant.
3. Melt the remaining 5 tablespoons butter with the 2 teaspoons garlic to make a sauce for drizzling (for this, crushed garlic or garlic paste would work really well but minced is also fine).
4. Serve the quinoa and shrimp together in one dish, topping with fresh chopped parsley and lemon juice if desired. When the butter is melted and cooled slightly, drizzle over the shrimp and quinoa. Serve immediately, while still hot.

Chocolate Chip Cookie Dough Dip by Samantha Hlavacek

Chocolate Chip Cookie Dough Dip

Ingredients

• 1/2 cup butter
• 1/3 cup brown sugar
• 1 8-ounce block of cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract – next time I’d add 1.5 tsp. 
• 1/2 teaspoon kosher salt
• 3/4 cup mini chocolate chips, plus extra for sprinkling

In a small saucepan, melt the butter over medium heat. Whisk in the brown sugar until it dissolves and the mixture starts to bubble. Stir in vanilla and set aside to cool.
In a separate bowl, cream the cream cheese and powdered sugar together for 60 seconds. With the mixer on low speed, add in brown sugar and butter mixture, then the salt. Mix until combined. Stir in the mini chocolate chips.

Garnish with additional mini chocolate chips. Serve with animal crackers, Nilla wafers, or graham crackers. I found that this tasted better the colder it got.

CAFÉ CORN CHOWDER by Ophelia Dunk

CAFÉ CORN CHOWDER

Ingredients:

ü  4 T butter or margarine

ü  6 T onion, chopped

ü  ¾ c celery, large dice

ü  2 ½ c hot water

ü  2 c raw potato, peeled and cut in ½-in cubes

ü  1 qt half and half

ü  3 c frozen corn, thawed

ü  2 T sugar

ü  2 tsp salt

ü  1 pinch black pepper

ü  3 T flour

Directions:

1.      On medium heat, melt butter, and simmer onion and celery for 5 min until soft, but not brown.

2.      Add water, potato, corn, and seasonings.

3.      Cover and simmer for 30 min, or until potatoes are barely tender.

4.      Whisk the flour into 1 c of the half and half, and stir into the soup.

5.      Add the remaining 3 c of half and half.  Simmer for about 15 min., until the soup has thickened to a creamy consistency.

6.      Correct the seasoning with additional salt and pepper, if needed.

7.      Correct the consistency, if needed: to make the soup thinner, add a little milk; to make the soup thicker, simmer another 5-10 min.