Wednesday, September 17, 2014

Creamy Broccoli & Cheese Casserole #TeamAnnies

For 25 years, Annie's has been nourishing families with simple, down-to-earth foods that taste great and are easy to love!

I have become part of Team Annie's, a fun social community where fans get special access to the world of Annie's and can share their love for Annie's delicious products (did someone say Mac & Cheese?!)

A lot of folks are trying to go Organic today.  I've come up with a delicious recipe for a Creamy Broccoli & Cheese Casserole that is sure to become a favorite for everyday meals or Holiday dinners!




1 lb. fresh broccoli florets
1 can Healthy Request Cream of Mushroom Soup
1 large egg, beaten
1/2 cup Olive Oil Mayonnaise
1 Tbsp. minced onion
1 cup sharp Cheddar Cheese, grated
1 cup Annie's Cheddar Squares, crushed

Place broccoli in a medium bowl with 1/4 cup water.  Cover with plastic wrap and cook 4 minutes in your microwave until broccoli is tender-crisp.

Combine soup, egg, mayonnaise, onion and cheese.  Mix until well combined.  Add to broccoli and stir until evenly mixed.  Top with crushed Cheddar Squares.  Bake at 400 degrees F. for 20 to 22 minutes until bubbly and crumbs are light golden brown.

Annie's Homegrown Cheddar Squares have no artificial flavors or synthetic preservatives.  Delicious baked snack crackers with 6g of Whole Grains per serving!  So they are great for snacking and add crunch and flavor to any recipe!

Enter to try Annie's Homegrown!




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Visit Annies.com to learn about their products, their commitment to a healthier planet, and to get a free "Be Green" sticker!
 I'm required to disclose a relationship between my blog and Annie's Homegrown. This could include Annie's providing me w/ content, product, access or other forms of payment.

Friday, August 22, 2014

Metropolitan Cake - Box Mix Makeover!

With just a few simple ingredients, you can turn a box cake mix into something special!  This cake is a copycat of my favorite Entenmann's cakes that has been discontinued!  No fear, it's simple to make yourself!

1 box French Vanilla Cake Mix
1 container Homestyle Cream Cheese Frosting
Seedless Red Raspberry Jam
Coconut
Bake cake according to package directions and let cool completely.  Frost with Cream Cheese Frosting.  
Put about 1 cup of jam into a disposable piping bag or zip lock bag and cut off corner of bag.
Pipe lines across frosting.  Take a toothpick and pull through jam and frosting in the opposite direction to make a pattern.  Top with coconut.


Thursday, August 21, 2014

Bean & Barley Soup

This is a healthy soup that is quick to throw together and tastes like it has simmered for hours.  Barley replaces the pasta here - but this soup tastes like Pasta Fagioli!


4 tsp. extra-virgin olive oil
1 large onion, chopped
1 medium fennel bulb, cored and chopped
2 cloves garlic, minced
Basil to taste (dried or fresh)
1 15-ounce can cannellini or other white beans, rinsed
1 14-ounce can fire-roasted diced tomatoes
6 cups low-sodium chicken or vegetable broth
3/4 cup quick-cooking barley (or 1-1/2 cups cooked barley)
1 5-ounce package baby spinach
1/4 cup grated Parmesan cheese
Freshly ground black pepper to taste

Heat oil in a Dutch oven or medium-high heat.  Add onion, fennel, garlic and basil; cook until vegetables are tender and just beginning to brown, 6-8 minutes.
Stir in the beans, tomatoes, broth and barley.  Bring to a boil over high heat.  Reduce heat to medium-low and simmer until barley is tender, about 15 minutes.  Stir in spinach and cook until wilted.  Remove from heat.  Stir in cheese and pepper.
~Eating Well 2013

Thursday, August 14, 2014

Diner-Style Patty Melt



This diner favorite - ground beef, caramelized onions, and melted cheese between slices of grilled rye bread is easy to make at home.  If you can find fresh Russian Rye, it's the best rye bread!  It's usually found near the Deli and not in the bread aisle of the supermarket.


1-1/2 lbs. ground beef
Salt and freshly ground black pepper
5 Tbsp. Canola oil
1 large Vidalia onion (or 2 medium yellow), halved and thinly sliced
12 slices Russian Rye bread
12 thin slices cheddar, Swiss or American cheese
8 tbsp. unsalted butter, softened
Pickles for serving

Season the beef with salt and pepper.  Divide the meat into six 1/4 inch patties that are slightly wider and longer than the bread slices.

Heat 2 Tbsp. oil in a 12-inch cast-iron skillet over medium-high heat.  Add the onions, season with salt and pepper and cook, stirring until softened and browned, about 10 minutes.

Transfer the onions to a bowl; wipe out the skillet.  Working in 3 batches, heat 1 Tbsp. oil in same skillet over high heat.  Add 2 burger patties and cook, flipping once, until well browned, about 4 minutes.


Top each of 6 bread slices with some of the onions, a cheese slice and burger patty.  Top each burger with another cheese slice and bread slice.  Spread butter over the top and bottom of each sandwich.

Cook the sandwiches, flipping once, until golden brown and warmed throughout.


 
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