This is a great hors d’oeuvre or accompaniment to soup. It makes 12 toasties.
- 1/4 cup crumbled blue cheese
- 2 tbsp. butter
- 12 1/2inch thick rounds of a sourdough baguette
- brown sugar
Preheat broiler. Mix the chese and butter in a small bowl and spread over the bread rounds equally.
Sprinkle each one lightly with sugar. Broil until the topping is just brown and the cheese softens. This will take 1 – 1 1/2 minutes.
Serve on a plate or by the soup bowl, if using.
Broccoli Casserole
This is definitely a different way to serve broccoli and might be super good for children to eat their vegetables.
- 1 1/2 lbs. chopped broccoli
- 1 slice of bread, torn into pieces
- 3/4 cup milk
- 1 cup cubed cheese
- 2 tbsp. flour
- pinch of salt
- 1/8 tsp dry mustard
- pinch of pepper
- 2 hard cooked eggs, chopped coarsely
- 2 tbsp butter, melted
Steam broccoli until tender, and drain well. Set aside
Place bread in a blender and blend until coarse crumbs and set aside. In the blender now combine the milk, cheese, flour, mustard and pepper. Blend until smooth.
Combine this with the broccoli and hard cooked eggs. Turn this into a greased casserole dish. Combine the reserved bread crumbs with the melted butter and sprinkle over the casserole.
Bake for 35-40 minutes in a 350 degree oven. Tastes pretty good when served with ham.
Cranberry Apple Bread
Now is the season for cranberries, why not make a few of these up and freeze them? Apples…cranberries….winter. Good match.
To make one loaf:
- 2 cups peeled and chopped apples (Granny Smith)
- grated zest of 1 large orange
- 3/4 cup white sugar
- 2 tbsp. Crisco Oil
- 1 egg
- 1 1/2 cups flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1 cup fresh (or frozen) cranberries, chopped
- 1/2 cup chopped pecans
Preheat oven tp 350 degrees. Lightly grease a 9 x 5 inch loaf pan.
Stir together the apples, sugar and oil. Add the egg and mix well. Sift together the dry ingredients, including the orange zest..
Now stir the dry ingredients into the wet, mixing only until moist. Stir in the cranberries and pecans. Spoon batter into pan.
Bake 35-40 minutes until a toothpick inserted in the center of the loaf comes out clean.
To keep, wrap in plastic wrap and then tin foil. Freeze. Done!
This recipe is in my cookbook ” The B & B Cookbook“. Check it out.
Broccoli/Pistachio Appetizers
With holiday season about to hit full wing, this is easy, affordable and great tasting to boot!
My friend, Sharon, shared this with me and I am going to share it with you.
- 1 pkg. Philadelphia cream cheese
- 1/3 cup three- cheese Ranch dressing
- 1 pkg. Uncle Dan’s Ranch dressing mix
- 3 tbsp. sour cream
- 3 tbsp. mayonnaise, not salad dressing
- 2/3 cup shredded cheddar cheese
- 2/3 cup finely chopped broccoli, no stems
- 1/2 cup chopped pistachios
- 8 tortillas (large and round)
Mix the first five ingredients together and when well blended, add the remaining ingredients. Spread this over the tortillas and then roll them up. Place them on a flat plate and cover with plastic wrap and put in the refrigerator overnight.
When ready to party…..cut into bite size pieces and serve.
To quote Sharon “really quite delicious”. To be fair, I omitted the onion and replaced it with pistachios. There, I confessed!