Strawberry- Passionfruit JamMakes 2 1/4 cups of jamÂ Ingredients3 pints fresh strawberries1 1/2 cups granulated sugar1/4 cup fresh lemon juice (1 1/2 â€“ 2 lemons)1 tsp. lemon zest2 PassionfruitÂ DirectionsRemove 1 Tbsp. of sugar from the measured sugar and set aside.Â In a 2 quart saucepan combine the remaining sugar, lemon juice and lemon zest.Â Place over low heat and stir.Â Cook over low heat until mixture begins to simmer.Â Meanwhile, clean and hull strawberries.Â Cut in 1/2â€ pieces â€“ they should measure about 4 cups.Â Cut the passionfruit.Â Using a spoon remove the seeds and pulp.Â Place into a small bowl and stir in the 1 Tbsp. of sugar: set aside.Â Add the prepared strawberries to the sugar/lemon mixture.Â Bring to a boil over medium heat.Â Lower heat and continue to simmer for 20 minutes.Â Using a potato masher, mash most of the strawberries.Â Continue to cook for an additional 15 minutes until mixture has thickened.Â As strawberry mixture thickens, pour the passionfruit seeds and pulp into a colander set over a bowl.Â Using a spoon scrape the seeds and pulp to release the juices.Â The juice released should measure about 1/4 cup.Â When the strawberry mixture is finished, remove from the heat and stir in the passionfruit juices.Â Carefully pour the hot jam mixture into jars.Â Cover and refrigerate.
Lemon SconesMakes 8 sconesIngredients2 cups all-purpose flour3 Tbsp. sugar2 1/2 tsp. baking powder1/2 tsp. baking soda1/4 tsp. salt3/4 tsp. lemon zest4 Tbsp. unsalted butter, cold & cut into pieces1/2 cup milk1/4 cup heavy cream1 large egg, separated1 tsp. lemon juice DirectionsPreheat oven to 375Â° F. In a large mixing bowl, sift together flour, sugar, baking powder, baking soda and salt. Mix in the lemon zest. Using a pastry cutter or forks, cut butter pieces into flour mixture until it is crumbly. In a separate bowl combine the milk, heavy cream, egg yolk and lemon juice. Add to the dry ingredients and stir with a fork until mixture just comes together and is moistened. Transfer to lightly floured work surface and gently pat into a 7 1/2 inch circle. Place the dough round onto a parchment lined baking sheet and cut into 8 wedges, keeping the wedges together. Beat the egg white well with a fork and brush onto the scones. Bake in preheated oven for 23 – 25 minutes until golden brown. When done separate the wedges and serve warm. Cool completely on a wire rack to serve later.
Asparagus Ribbons with PastaÂ IngredientsÂ 8 oz. fresh asparagus, trimmed1 lb. Mafaldine pasta4 Tbsp. unsalted butter1 tsp. lemon zest1/2 cup heavy cream, heated1/4 cup grated fresh Parmesan cheese, plus more to garnish2 Tbsp. finely chopped fresh chives1/8 tsp. ground nutmeg1/8 tsp. fresh ground black pepperÂ DirectionsÂ 1. With a vegetable peeler, peel asparagus into thin ribbons: set aside.2. Bring a large pot of water to a boil.Â Salt water to taste and cook pasta according to directions until al dente. Â 3. When pasta is done add asparagus and cook for 1 minute more.4. Remove 1 cup of pasta water and set aside.5. Drain pasta and asparagus in a colander.6. Add butter to pot and place over low heat until melted.Â Add the lemon zest and then the drained pasta with asparagus.Â Toss to coat.7. Add heated cream, Parmesan, chives, nutmeg and black pepper.8. Toss to combine adding some of the reserved pasta water if needed.9. Serve with additional grated Parmesan cheese.
Spring Greens with Strawberry VinaigretteAdapted from Hannaford Fresh Magazine – May, June 2010 Serves 4 large or 6 side saladsIngredientsÂ 1/2 cup sliced almonds16 oz pkg. fresh strawberries1 medium garlic clove, pressed1/4 teaspoon salt1/4 teaspoon Black pepper, freshly ground1 tablespoon Freshly squeezed lemon juice1 Tbsp. honey1 tablespoon Balsamic Vinegar2 tablespoons extra virgin olive oil5 oz pkg. Taste of Inspirations Baby Romaine or spring salad greens3.5 oz. crumbled goat cheeseÂ DirectionsÂ 1. In a small nonstick skillet, toast almonds over medium-low heat, about 2 minutes. Watch carefully. When toasted, remove from heat and set aside.2. Wash strawberries and remove stems. Reserve half, and place the remaining strawberries in a blender or food processor and add garlic, salt, pepper, lemon juice, honey, vinegar, and olive oil. Blend briefly, until smooth and creamy.3. Place greens in a large bowl and toss with 1/2 cup of the dressing. Divide the greens among 4 large salad bowls. Cut the reserved strawberries into 1/4-inch slices and scatter over the greens in each bowl. Sprinkle with the goat cheese crumbles and the reserved toasted almonds. Alternately, divide greens, without dressing, among 6 bowls. Top with the strawberries, nuts, and goat cheese, then drizzle 2 tablespoons of vinaigrette, or more to taste, over each salad. Serve remaining dressing in a small pitcher on the side.
Fast food and takeout is easy to love while you’re eating it, not so loveable when you’re wearing the pounds you gained from eating it!Â That’s not to say fast food is fattening, but it is important to know that some takeout meals can be 1000 or more calories. That’s okay once in a while but becomes a problem if you do it too much.Jackie Conn from Weight Watchers joined Jim Morris on TV5 News at 5 to show us how to prepare a slimmer version of General Tso’s chicken – slimmer by almost 1000 calories per serving. It’s fast and easy to prepare and tastes so good it’s sure to be a family favorite!General Tso’s ChickenPointsPlusâ„¢ Value: 8Servings: 4Preparation Time: 20 minCooking Time: 10 minLevel of Difficulty: ModerateYou can enjoy this Asian classic by sautÃ©ing the chicken instead of frying it. The flavor’s still there â€” just not all the fat.Ingredients3/4 cup(s) Broth, chicken, canned, reduced-sodium1 1/2 Tbsp Cornstarch2 Tbsp Sugar, white2 Tbsp Soy sauce (shoyu), low sodium1 Tbsp White wine vinegar1/2 tsp Ginger, ground2 tsp Oil, peanut2 medium Scallions, raw, chopped2 clove(s) Garlic, fresh, minced1/2 tsp Pepper, red or cayenne, or 1 dried chili pepper, minced1 pound(s) Chicken, breast, raw, without skin, without bone, cut into 2-inch pieces2 cup(s) Rice, white, cooked, kept hotInstructions1. In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger: set aside.2. Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and red pepper flakes: cook, stirring frequently, 2 minutes. Add chicken: sautÃ© until browned all over, about 5 minutes.3. Add reserved sauce to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes.4. Serve chicken and sauce over rice. Yields about 1 cup chicken with sauce and 1/2 cup rice per serving.Enjoy!
Maple Bacon Whoopie PieStacey M. Gatcomb-EMCC Culinary Arts StudentYield-About 20 cakesIngredients:1 box Family Sized Brownie Mix2.66 Ounces Oil2 Large Eggs16 Ounces Vanilla Frosting6 Ounces Fluff6 Ounces Bacon4 Tablespoons Maple SyrupProcedures:Preheat over to 350 F. Line cookie sheets with parchment paperCombine Brownie Mix, Oil, and Eggs in a medium bowl. Beat 30-40 strokes until just combined.Drop by rounded Tablespoonfuls onto prepared cookie sheet, about 2 inches a part.Bake 9-11 minutes until edges are set. Cool 2 minutes on cookie sheet. Remove to wire rack to cool completely.Beat frosting and fluff in medium bowl with electric mixer on medium until light and fluffy. Stir bacon and maple syrup into filling.Place half of pies flat side up. Spoon 2 Tablespoons of filling in center of each pie. Top with remaining pies, rounded side up. Press gently.
Grilled Bacon Stuffing Stuffed Pork Chops With Spicy Pineapple and Honey GlazeLiz Schwartz – EMCC Culinary Arts StudentServes 44-2 inch thick boneless pork loin chopsSalt and white pepper to taste8 slices of bacon, diced up1 tbsp. dried sage2 tbsps. chopped fresh parsley1 cup chopped onionÂ½ cup chopped celeryÂ½ cup chopped carrot2 cloves pasted garlicÂ¼ tsp. white pepperÂ½ tsp. salt1 Â½ cup vegetable stock4 cups of Â¼â€ bread cubes, slightly stale2 cups of unsweetened pineapple juiceÂ½ cup of honeyÂ½ tsp. of cayenne pepperÂ¼ tsp. saltDirections:StuffingRender the bacon pieces over a medium heat, remove bacon bits and drain on a paper towel. Reduce the heat to low then add the chopped celery and carrots to the bacon fat and cook until tender. Add the onions and cook until opaque. When all vegetables are cooked, add the garlic, sage, Â½ tsp of salt, and white pepper, this should cook just until the garlic becomes aromatic. Deglaze with the vegetable stock, scrapping the bottom to release all of the flavor. Pour this over the bread cubes, toss to coat evenly, add the bacon bits to this mixture and incorporate well. Set aside.GlazeUsing a stainless steel pot, combine the unsweetened pineapple juice, honey, cayenne pepper and Â¼ tsp of salt, reduce this until it is half of its original volume, about a cup.Pork ChopsUsing a small paring knife, cut a pocket into the pork chop without cutting all the way through. Season the inside cavity with salt and white pepper. Fill using the stuffing mixture using about Â¼ to half a cup of the stuffing depending on the size of your chops. Season the outside of the chops with salt and white pepper. Have an oven preheated to 375 degrees as well as your grill set to a medium high heat.Place your chops on your grill so that they have a 45 degree angle with the grill bars. As soon as the pork chops release from the grill, turn them 90 degrees and place back on the grill bars. When they release from the grill again, flip and repeat the previous steps. We are not looking to completely cook the chops on the grill because they could dry out, we want nice grill marks.Brush the glaze liberally on both sides of the chops before placing in the oven. Cook until they reach an internal temperature of 145 degrees. Reheat the glaze to kill any potential bacteria from brushing on chops previously then pour a little over each chop. There will be extra stuffing and that can be baked off in a separate pan in the same oven while the chops are finishing up baking.Note: If you donâ€™t have access to a grill, you can sear the pork chops in a pan with a little vegetable oil until a golden brown crust forms, glaze then bake in the oven entirely.
English Pork Pie RecipeBrittany Butler-EMCC Culinary Arts Studentadapted from Saveur MagazineIngredients1 cup lard, cubed and chilled4Â½ cups flourÂ½ tsp. kosher salt1 egg, lightly beaten1 lb. pig’s feet8 oz. pork bones6 whole black peppercorns1 large yellow onion, chopped1 large carrot, chopped1 rib celery, roughly chopped2 cloves garlic, chopped1 bunch flat-leaf parsley1 tbsp. savory, chopped2 lb. pork shoulder, trimmed and cut into Â¼” cubes8 oz. pork belly, cut into Â¼” cubes8 oz. slab bacon, cut into Â¼” cubes1 Â½ tsp. kosher salt, plus more to tasteÂ½ tsp. freshly grated nutmegÂ½ tsp. ground maceÂ½ tsp. ground black pepperÂ½ tsp. ground white pepperInstructions1. Make the pastry: Rub lard into flour and salt in a bowl until pea-size crumbles form. Add 1 cup cold water: stir until dough forms. Shape into a disk: wrap and chill.2. Make the broth and filling: Bring feet, bones, peppercorns, onion, carrot, celery, parsley, and 3 qts. water to a simmer in a 6-qt. saucepan over medium-low heat: cook for 1 hour. Strain to remove vegetables. Return broth, feet, and bones to saucepan and continue simmering. Meanwhile, in a bowl, combine shoulder, belly, bacon, salt, nutmeg, mace, garlic, savory and peppers. Heat a large skillet and sear the seasoned meats on all side. Add meats and any drippings to sauce pan and cook until meats are fork tender – about 90 minutes. Reserve cooked meat. Discard feet and bones. Reduce broth to 2 cups. Cool broth and filling separately.3. Heat oven to 350Â°. Roll â…” of the dough into a Â¼â€³-thick circle: transfer to an 8â€³ springform pan and line bottom and sides. Place meat filling in pan: brush dough edge with egg. Roll remaining dough into a Â¼â€³-thick circle: place over filling. Trim and fold under edges: crimp to seal. Cut out a 1Â¼â€³-wide hole in center of top pastry. Brush pie with egg and bake until evenly browned – about 45 minutes. Let pie cool, then gradually pour reserved broth into the hole in top of pastry, waiting occasionally for it to distribute through the pie, before adding more. Chill pie to set broth into a jelly before serving. Serve cold.
1 1/2 cups lukewarm water (110Â°F)1/2 cup granulated sugar1 envelope active dry yeast2 eggs, slightly beaten1 cup evaporated milk7 cups all-purpose flour1 Tbsp. ground cinnamon1 1/4 teaspoons salt1/4 cup shorteningNonstick sprayOil, for deep-frying3 cups confectioners’ sugarMix water, sugar, and 1 Tbsp. of the yeast in a large bowl and let sit for 10 minutes.In another bowl, beat the eggs and evaporated milk together. Add egg mixture to the yeast mixture and combine.In a separate bowl, combine the flour, remaining sugar, cinnamon and salt. Add about half of the flour to the yeast mixture and whisk to combine. Add the shortening and whisk until incorporated. Switch to a spatula and add the remaining flour working until the dough comes together.Remove the dough from the bowl. Dough will be tacky, this is what you want. Place onto a lightly floured surface and knead until smooth about 2 minutes.Lightly oil a large bowl. Put the dough into the bowl and cover tightly with plastic wrap. Let rise in a warm place for at least 2 hours. (The top of the refrigerator is a great place.)Preheat oil in a deep-fryer to 375Â°F.Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares. Deep-fry, carefully bathing the beignets with hot oil. When they turn golden flip them and fry the second side.After beignets are fried, drain them for a few seconds on paper towels lined paper bags. Dust with confectionerâ€™s sugar and serve immediately.Recipe Courtesy: Cathy Speronis
3 Andouille Sausage links (about 11 oz. – W.A. Beans) casings removed and finely diced1 Tbsp. olive oil1/2 cup diced onion1/4 cup diced bell pepper1/4 cup diced celery1/2 tsp. dried thyme1/2 tsp. sweet paprika1/4 tsp. dry mustard1/8 tsp. ground cayennePinch white pepperPinch of Kosher salt1 – 14 1/2 oz. can petite diced tomatoes1 (8 oz.) package of cream cheese, softenedHeat olive oil in a 12â€ skillet over medium-high heat. Add sausage and brown well. Remove with a slotted spoon and set aside.Reduce heat to low. Add Cajun Trinity â€“ the diced onion, bell pepper and celery â€“ to the remaining fat in the pan and saute, stirring often until softened, about 8 minutes.Add the spices and salt to the pan and cook for about 30 seconds until fragrant.Return sausage to pan along with the can of diced tomatoes and their juices.Add the package of cream cheese to the skillet. Stir until the cream cheese is fully incorporated and continue cooking until heated through.Turn into a serving bowl. Serve with corn chips.Dip can be made ahead of time, stored in an oven-proof bowl and reheated covered at 350Â° for 10 â€“ 15 minutes.Recipe Courtesy: Cathy Speronis
Rich Bread Pudding with Crisp Cinnamon-Sugar ToppingSource: Cooks Illustrated â€œThe New Best Recipe Cookbookâ€Serves 8-10Cinnamon-Sugar Topping2 tablespoons sugar1/2 teaspoon ground cinnamonBread Pudding4 large eggs, plus 1 large egg yolk3/4 cup sugar2 1/2 cups whole milk2 1/2 cups heavy cream3 tablespoons bourbon1 tablespoon vanilla extract3/4 teaspoon freshly grated nutmeg1/4 teaspoon salt12 ounces (about 1/2 loaf) good-quality American-style white bread, sliced 3/8 inch thick and cut into 1 1/2 inch cubes (about 8 cups)11/2 tablespoons unsalted butter, melted, plus more for greasing the baking dish1. FOR THE TOPPING: Mix the sugar and cinnamon together in a small bowl2. FOR THE PUDDING: Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Butter a 13 x 9 inch baking dish.3. Whisk the eggs, yolk, and sugar in a large bowl to blend well. Whisk in the milk, cream, bourbon, vanilla extract, nutmeg and salt. Stir in 6 cups of the bread cubes: mix thoroughly to moisten. Let stand 20 minutes.4. Pour the mixture into the prepared baking dish. Scatter the remaining 2 cups bread cubes on top, pushing them down gently to partially submerge. Brush the exposed bread with the melted butter and sprinkle with the topping. Bake until the pudding turns deep golden brown, is beginning to rise up the sides of the baking dish, and jiggles very slightly at the center when shaken, 45 to 50 minutes. Remove from the oven and let cool until set but still warm, about 45 minutes. Serve as is or with whipped cream.
Special Dark Hot ChocolateServes 41/2 cup Hersheyâ€™s Special Dark Cocoa1/2 cup + 2 Tbsp. granulated sugarPinch of salt1 cup water3 cups whole milk1/2 cup heavy cream1 tsp. pure vanilla extractIn a heavy 2 quart saucepan, combine the cocoa, sugar, salt and water. Mix with a whisk until combined. Place over low heat and continue whisking until smooth for about 2 minutes.Add the milk and increase the heat to medium-low. Cook until steam rises off of the surface and bubbles begin to form at the edges stirring occasionally. Do not boil.Add the heavy cream and the vanilla. Stir to combine. Serve immediately. Garnish with whipped cream if desired.
Apple Spice Cake2 1/2 cups sifted cake flour1 teaspoon baking powder1 teaspoon baking soda1 teaspoon salt1 1/2 teaspoon ground cinnamon1/2 teaspoon ginger1/4 teaspoon ground nutmeg1/8 teaspoon ground cloves1/2 cup butter, softened2 Tbsp. vegetable oil1/4 cup light brown sugar, firmly packed1/4 cup dark brown sugar, firmly packed1 cup granulated sugar2 eggs1 teaspoon vanilla extract3/4 cups milk1 Granny Smith apple, peeled, cored and finely diced combined with 2 tsp. lemon juice & 1 tsp. lemon zestPreparation:1. Sift together the flour, baking powder, soda, salt, cinnamon, ginger, cloves, and nutmeg.2. Cream butter in a mixing bowl: add vegetable oil, brown sugars, granulated sugar, eggs, and vanilla extract. Beat at high speed of an electric mixer for 2 minutes, or until light and fluffy. Scrape bowl often.3. Add sifted dry ingredients, alternating with the milk, beginning and ending with dry ingredients.4. Fold in the diced apple.5. Pour batter into two greased and floured 8-inch round layer cake pans. Bake at 350Â° 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool in pans on rack for 5 minutes, turn out of pans onto racks to cool completely.Vanilla Buttercream8 oz. unsalted butter, softened8 oz. vegetable shortening1/4 cup milk2 tsp. pure vanilla extract8 cups sifted confectionerâ€™s sugarIn the bowl of a mixer with the paddle attachment cream the butter. Add the shortening and continue creaming until smooth.Add the milk, vanilla and 2 cups of sugar. Slowly mix then increase speed mixing until smooth. Continue adding 2 cups of flour and beating until all sugar is added and the icing is smooth.Icing with fill and cover an 8â€ cake with extra for decorating.
1 (.25 ounce) package active dry yeast1 cup warm water (110 degrees F/45 degrees C)1/2 cup all-purpose flour1 Tbsp. white sugar1/3 cup raisins1/3 cup golden raisins1/3 cup cherry infused dried cranberries1/4 cup brandy4 1/2 cups unbleached all-purpose flour1/2 cup sugar1/4 teaspoon salt2 eggs1/2 cup nonfat plain yogurt1 tablespoon butter, melted1 teaspoon Fiori di Sicilia, or 1/2 teaspoon of vanilla extract & 1/2 teaspoon orange extract1/2 cup slivered almondsConfectioners’ sugar to garnish8â€ cake pan, greased and lined with a parchment circle and collar.DIRECTIONS:1. In a medium bowl, combine yeast, water, 1/2 cup flour and 1 Tbsp. sugar. Cover and let stand 10 minutes, or until foamy. 2. Combine fruits with brandy in a small bowl: set aside.3. Sift 4 1/2 cups flour, 1/2 cup sugar and salt in a bowl: set aside.4. In a large bowl combine eggs, yogurt, melted butter and flavoring. Add the yeast mixture and whisk until fully incorporated.5. Add the flour mixture to the egg mixture a cup at a time until it forms a stiff dough.6. Turn out onto a board and knead the dough for about 2 minutes.7. Place in a bowl, cover and set in a warm place until doubled.8. When dough has doubled, strain the dried fruit discarding brandy and add to dough along with the almonds. Knead the fruit and nuts into the dough.9. Place the dough in prepared cake pan, cover loosely with plastic wrap, and let rise 30 minutes. 10. Preheat oven to 350 degrees F (175 degrees C).11. Bake for 45 minutes, or until loaf is golden brown and a toothpick inserted in the center comes out clean. Center of loaf should register 185 degrees F.12. Allow to cool completely before slicing. Garnish with confectionerâ€™s sugar if desired.
1 cup whipping cream1 cup eggnog1 tbsp sugarNutmeg to taste1. Combine whipping cream and eggnog in mixer with whisk attachment. 2. While the mixer is beating, slowly incorporate sugar. 3. When mixture has reached soft peaks, grate in fresh nutmeg to taste, mixing to incorporate.
Ingredients:2/3 cup of sugar1/4 cup of corn starch1/2 teaspoon of salt4 egg yolks3 cups of whole milkchocolate1 jar of Northwoods Gourmet Girl Blonde Caramel Sauce2 tablespoons of butterVanillaDirections: Heat the cream in a pot on the stove. Stir in the chocolate, until it’s melted. Mix all ingredients together in a bowl, pour into the pie crust, and refrigerated until it sets. Top with whipped cream and caramel sauce.
Ingredients:For Cupcakes:2 cups all-purpose flour2 tsp. baking powder1/2 tsp. baking soda1/4 tsp. salt1 tsp. ground cinnamon16 tbsp. Unsalted butter, softened1 1/2 cups sugar3 large eggs17 oz. sweet potato puree1/2 tsp. vanilla extractFor Frosting:8 large egg whites2 cups sugar1/2 tsp. cream of tartar2 tsp. vanilla extractDirections:To make the cupcakes:Preheat oven to 350 F.Line two cupcake pans with paper liners.In a medium bowl combine the flour, baking powder, salt, and cinnamon: stir together with a fork and set aside.In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 mins.Beat in the eggs one at a time, scraping down the sides of the bowl after each addition.Mix the sweet potatoes and vanilla extract, beating until combined. Reduce the mixer speed to low and add the dry ingredients, mixing just until incorporated.Divide the batter evenly between the prepared cupcake liners.Bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.To make the frosting:Combine the egg whites, sugar, and cream of tartar in the top of a double boiler.Heat the mixture, whisking frequently, until it reaches 160 F with an instant-read thermometer. Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form.Mix in the vanilla until combined.Frost cooled cupcakes as desired.Brown the tops of the frosted cupcakes with a kitchen torch and garnish with a sprinkle of brown sugar, if desired.Submitted by Allison Arbo, TV 5 Producer. The recipe came from annies-eats.com
Ingredients:For the Batter:1 yellow cake mix, dry1/2 cup of butter, melted3 eggs1 can (30 oz) of pumpkin1/2 teaspoon of vanilla1/2 teaspoon of cinnamon1/2 teaspoon of brown sugarFor the Crunch:1 cup of brown sugar2 teaspoons of cinnamon4 tablespoons of butter, melted2 cups of chopped pecans, walnuts or peanuts4 tablespoons of flourDirections: Mix batter ingredients together in a bowl. Mix crunch ingredients in a separate bowl. In a greased 9 x 13 pan, layer from bottom to top: batter, crunch, batter, crunch. Bake at 350 degrees for 40 – 45 minutes. Top with cool whip and serve. Note: some of the ingredients can be substituted for lower fat, lower sugar options. Submitted by Catherine Pegram, TV5 News Anchor/Reporter
Ingredients:1 large cauliflower, broken into small florets, boiled1 head of broccoli, broken into small florets, boiled1/2 cup of butter, melted1/4 cup of grated parmesan cheese2/3 cup of Italian seasoned bread crumbs1 pinch of salt1 teaspoon of crushed red pepper flakes1 cup of shredded cheese, cheddar or mozzarellaDirections:1. Preheat the oven to 350 degrees. 2. Place the cooked veggies in a casserole dish. 3. In a bowl, mix together parmesan cheese, bread crumbs, salt and red pepper flakes, and then mix with the veggies, then top with the cheddar cheese. 4. Bake in the preheated oven for 20 minutes, or until cheese is melted and bubbly. Submitted by: Mike Cole, TV5 News PhotographerCourtesy of GroupRecipes.com
Ingredients: 16 oz Light Sour Cream1 small can Cream of Chicken1 bag of shredded potatoes (hash browns)2 1/2 cups of shredded cheddar cheese1 stick of butterItalian Bread CrumbsDirections:Melt stick of butter in microwaveable bowl. Keep separate. Mix sour cream, cream of chicken, and 2 cups of cheese together. Add shredded potatoes and mix thoroughly. Put in casserole dish and smooth together. Cut slits in dish and pour in melted butter. Smooth together, sprinkle remaining cheese and bread crumbs on top. Bake at 350 degrees for 1 hour. Submitted by Rob Lydick, TV5 Meteorologist