Cheesy Broccoli and Rice Cassrole

Lexi, this is not a family recipe, but I've tried it a few times and we LOVE it!  It's so yummy and if IGA gets chicken broth back in this weekend, this is what I'll be making for our Thanksgiving in Grenada!

It's of course from My Kitchen Cafe.  Click HERE for original recipe.

Cheesy Broccoli and Rice Casserole
Printable Version
Serves 8-10 as a side dish
2 slices hearty white sandwich bread, torn into pieces
3/4 cup grated parmesan cheese
4 tablespoons butter, melted; plus two tablespoons chilled
1 garlic clove, minced
2 pounds broccoli (about 3-4 medium heads of broccoli), florets cut into 1-inch pieces, stems chopped
1 onion, finely chopped
1 1/4 cups long grain white rice
4 cups low-sodium chicken broth
1 1/4 cups half-and-half
1 teaspoon salt
2 cups shredded extra-sharp cheddar cheese
1/8 teaspoon cayenne pepper
Adjust oven rack to middle position and heat the oven to 400 degrees. Grease a 9X13-inch baking dish. Pulse bread, 1/4 cup parmesan cheese and melted butter in a food processor until coarsely ground. Add garlic. Set aside.
Microwave broccoli florets (save stems for later), covered, in a large bowl until bright green and tender, 2 to 3 minutes (no need to add water). Be careful not to overcook or they will become soggy and discolored. Melt remaining butter in a large pot over medium heat. Cook onion and broccoli stems until softened, 8 to 10 minutes. Add rice and cook, stirring constantly, until rice is translucent, about 1 minute. Stir in broth, half-and-half, and salt and bring to a boil. Reduce heat to medium-low and cook, stirring often, until rice is tender, 20 to 25 minutes. Off the heat, stir in cheddar cheese, cayenne, remaining parmesan and broccoli florets.
Pour the mixture into prepared baking dish and top with bread crumb mixture. Bake until the sauce is bubbling around the edges and the top is golden brown, about 15 minutes. Cool 5 minutes. Serve.



I don't know about you, but for ME this will be my first time cooking THANKSGIVING dinner for our little family. I'd LOVE to get some of your family favorite recipes to help me out. I've been searching online but I'd rather use some tried and true recipes!! Help me out and post a favorite!
I'm already planning on using Julie's delicious stuffing recipe :)


Carmel Apple Dip

1 cup brown sugar
1 can sweetened condensed milk
4 Tablespoons corn syrup
1 cup butter
1/2 jar marshmallow cream

Bring first 4 ingredients to a boil over stove, stirring constantly. Remove from heat and stir in marshmallow cream. Allow to cool. Serve with sliced apples. DELICIOUS fall treat :)

Cheesy Chicken and Artichoke Soup

2 chicken breasts
1 yellow onion, chopped
enough apple juice to cover the chicken in a sauce pan

Brown the onion until tender in the sauce pan. Add uncooked chicken breasts and cover with liquid. Simmer slowly until chicken is cooked through. Discard liquid. Cool chicken and chop into bite size pieces. Add the chicken to:

1 can condensed cream of celery soup
1 can condensed cream of chicken soup
1 can artichoke, chopped (not the marinated kind)
1/2 lb. Velveta cheese with jalapenos
1 can evaporated milk or an equal amount of half and half
2 1/2 cups chicken broth

Mix all ingredients together. Stir frequently until heated through. Watch the mixture does not burn on the bottom. Serve with bread. We love this soup in the cold months!


Quick Chicken Stir Fry

2 tsp cooking oil
1 lb chicken, cut bite size
1 garlic clove, minced
1/4 tsp ground ginger
1 med. onion, wedged
1/2 c sliced carrots
1 c. celery
2 c broccoli florets
1 c water
1 pkg Oriental dry noodles (i.e. Raman)
1 c. fresh bean sprouts
1/4 c soy sauce
2 tsp corn starch
Seasoning pkt from noodles
1/2 c chow mein noodles
1 c cashews

Heat oil in wok. Add chicken, garlic, and ginger. Stir fry until browned. Add onions, carrots, celery, broccoli and water. Break up noodles and add. Cover. Cook until veggies are tender-crisp. Stir in bean sprouts. Whisk soy sauce, cornstarch and seasoning packet together in small bowl. Add to center of stir fry. Stir until thick. Sprinkle with chow mein noodles and cashews.

*Feel free to add or omit when it comes to the veggies - whatever you have on hand. Snap peas are a great addition.

Hawaiian Chicken

15 pieces of chicken legs
16 oz (2 cups) soy sauce
1 clove garlic
1/2 c brown sugar

Saute garlic and ginger in oil. Add soy sauce and equal amount of water.
Mix ingredients in pot and add chicken.
Cook for 45 minutes.

*I usually half this for my family. You could make this at any quantity, just use equal parts soy sauce and water.


Ginger Snaps

Ginger Snaps
(this is a double recipe)

Mix together in a large bowl:

1 1/3 cup oil
3 cups white sugar
2 eggs
1/2 cup molasses
3 cups flour
2 tsp baking soda
2 tsp cinnamon
2 tsp ginger
1 tsp salt

Roll into balls. Then roll into white sugar. Bake at 350* for 8-10 min.



The Best Pumpkin Cookies!!

Hands down these are the best pumpkin cookies EVER! They will be your new favorites - I promise! My sister-in-law found this recipe!! Yuummy!

Pumpkin Cookies

* 1 cup butter
* 1/2 cup brown sugar
* 1/2 cup white sugar
* 1 cup canned pumpkin
* 1 egg
* 1 tsp vanilla
* 2 cups flour
* 1 tsp baking soda
* 1 tsp baking powder
* 1 tsp cinnamon
* 1/2 tsp salt

Cream sugars and butter. Add pumpkin, egg, and vanilla. Add remaining ingredients. Drop spoonfuls onto non-greased cookie sheet. Cook at 350* for 10 to 12 minutes.
Boil 3 TBLS butter and 1/2 cup brown sugar until mostly smooth. (Approx. 2 to 3 min.) Cool and add 1/4 cup milk and 2 cups powdered sugar or until desired consistency, and whip with hand mixer until smooth. Spread onto cookies.

Slow Cooker Brown Sugar Pork Loin Roast!!

I made this tonight, and can we say YUM!! It was a delish recipe I had to share with you all! Super easy too! Enjoy!

(need to use a slow cooker, aka crock pot)

* 1 boneless pork loin roast, 4 to 6 pounds
* 1 clove garlic, halved
* salt and pepper
* 1 1/3 cups brown sugar, divided
* 1 tablespoon Dijon mustard
* 1 tablespoon balsamic vinegar
* 1/4 teaspoon cinnamon

Wash pork roast, trim excess fat, pat dry, and rub with garlic halves. Sprinkle with salt and pepper, then prick the roast all over with a fork or skewer.

In a cup or bowl, combine 1 cup of the brown sugar, the mustard, and vinegar. Rub all over the roast.

Cover and cook on LOW for 7 to 9 hours. Pour off the excess juices.

combine the remaining 1/3 cup brown sugar with cinnamon; Spread the mixture over the top of the roast. Cover and continue cooking on LOW for 1 hour longer.

Serves 6 to 8.