Since today is the last day of my Fall-Tacular event I wanted to end it with my favorite thing....food!
Here are some of my current favorite recipes! Enjoy!
(I can't take credit for any of these recipes, but I promise they are DELISH!)
Warm Onion Dip:1 Large Vidalia Onion
1 medium size jar of real mayo (I think like 15-20 oz?)
2 cups shredded cheddar cheese
Coarsely chop the onion, mix in the mayo and cheese and bake at 350 until bubbly
So good! I serve it with triscuits!
Easy Cauliflower and Broccoli Au Gratin:1 lb. large cauliflower florets
1 lb. large broccoli florets
1/2 cup water
4 oz. cream cheese cubed
1/4 cup milk
1/2 cup sour cream
1 1/2 cups shredded cheddar cheese
10 ritz crackers, crushed
3 tbsp. 100% grated Parmesan cheese
place cauliflower and broccoli in microwave safe dish. Add water, cover and microwave on high about 10 minutes (or until tender). Set aside.
Microwave cream cheese and milk in 2 cup microwave safe measuring cup or medium bowl for 1 minute or until cream cheese is melted and mixture is blended when stirred. Add sour cream, mix well. Pour over vegetables, sprinkle with cheddar cheese, microwave 2 minutes or until cheese is melted. Mix cracker crumbs and parm. Sprinkle over vegetables! Enjoy!
Cheese, Wild Mushroom, and bacon pie:3 garlic cloves, peeled
1tsp. canola oil
4 bacon strips
1 lb. assorted fresh mushrooms
1/4 cup finely chopped sweet onion
3 eggs
1 pkg. (8oz) cream cheese
1/2 tsp salt
1/4 tsp pepper
1 sheet refrigerated pie crust
1 cup (4oz) shredded cheddar cheese
2tbs grated Parmesan cheese
1/8 tsp paprika
drizzle garlic with oil and bake garlic wrapped in foil at 425 for about 10-20 minutes, set aside.
In large skillet, cook all four slices of bacon until crisp. Remove and drain on paper towels. Once cool, crumble.
Use 2 tsp of bacon dripping from pan to saute mushrooms and onion until tender.
In large bowl, beat eggs until foamy and then add softened cream cheese and beat well. Mix in salt, pepper, mushroom mixture and softened garlic.
Unroll pie crust in 9 inch pie plate. fill with grated cheddar and crumbled bacon. Pour egg mixture over the top. sprinkle with parm and paprika and bake at 375 for 30 minutes or until a knife inserted in the center comes out clean. Let rest 15 minutes, then Enjoy!
Layered Pumpkin Loaf:1 cup canned pumpkin
1 cup plus 2 tbs granulated sugar, divided
1/2 cup firmly packed brown sugar
4 egg whites, divided
1.2 cup fat free milk
1/4 cups canola oil
2 cups flour
2 1/2 tsp baking powder
2 tsp pumpkin pie spice
1/4 tsp salt
1 8oz package cream cheese
heat over to 350. Grease a non stick 9x5 inch loaf pan , set aside. Mix pumpkin, 1 cup granulated sugar, the brown sugar, 3 of the egg whites, milk and oil in large bowl. Add flour, baking powder, pie spice and salt, stir just until moistened, set aside.
Beat cream cheese, remaining 2 tbsp of granulated sugar and remaining egg white with wire whisk until well blended.
Spoon half the pumpkin batter into prepared loaf pan, spoon cream cheese mixture evenly over batter. cover with remaining pumpkin batter.
bake 1 hour-1 hour 5 minutes or until wooden toothpick inserted in center comes out clean. Run knife around edges, cool in pan for 10 minutes. remove bread from pan. Enjoy!
