Good Cooks’ Recipes

Baked Cheese and Broccoli Twist

2 eggs
4 oz. of cream cheese (1/2 of an 8 oz. package)
1/2 cup Kraft Italian Six Cheese Blend (Or Italian Three Cheese Blend)
3 cups fresh or frozen broccoli cuts – If using frozen, thaw and drain
1/2 cup cherry tomatoes, cut in half
2 cans (8 oz. each) crescent dinner rolls

Heat oven to 375°. Mix first 3 ingredients in large bowl until well blended. Stir in next 2 ingredients. Unroll crescent dough; separate into 16 triangles. Arrange in an 11″ circle on a pizza pan or baking sheet, with short sides of triangles overlapping, almost pinwheel style, in the center and points of the triangles pointed outward. (There should be a 5″ diameter opening in the center of the circle.)

Spoon cheese/vegetable mixture onto dough near the center of the circle. Bring outside points of triangles up over filling then tuck under dough in the center of the ring to cover filling. (Don’t worry about that too much. Just do the best you can.)

Bake 35 to 40 minutes or until crust is golden brown and filling is heated through.

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That is how I made it. The original recipe also calls for:
1/2 lb. fresh mushrooms cut into quarters and 4 sliced green onions, to be added with the broccoli and cherry tomatoes.

I can’t imagine it being any better than the version I made, so if, like me, you don’t “do” mushrooms, it’ll be fine without them.

You can also change up the veggies or add chicken or ham.

For a video on how to make it go to prepare it, especially if you can’t picture how to do the dough ring, go to Kraft Food & Family.

Tags: Vegetables by wanda
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Paula Deen’s Baked Garlic Cheese Grits

6 cups chicken broth
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 cups regular grits
16 ozs. Cheddar cheese, cubed or shredded
1/2 cup milk
4 large eggs, beaten
1/2 cup (1 stick) butter
8 ozs. grated sharp white Cheddar cheese

Preheat the oven to 350°. Grease a 4 quart casserole dish.

Bring the broth, salt, pepper, and garlic powder to a boil in a 2 quart saucepan. Stir in the grits and whisk until completely combined. Reduce the heat to low and simmer until the grits are thick, about 8 to 10 minutes. Add the cubed cheddar cheese and milk and stir. Gradually stir in the eggs and butter, stirring until all are combined. Pour the mixture into the prepared casserole dish. Sprinkle with the white cheddar cheese and bake for 35-40 minutes or until set.

Tags: Side Dishes by wanda
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Recipe for Summer Squash Casserole

3 cups Pepperidge Farm Corn Bread Stuffing or Herb Seasoned Seasoned Stuffing
1/4 cup butter, melted
1 can (10-3/4 ozs.) Condensed Cream of Chicken soup or Cream of Mushroom soup
1/2 cup sour cream
1/2 cup shredded Cheddar cheese (2 ozs.)
2 small yellow squash, shredded (about 2 cups)
2 small ucchini, shredded (about 2 cups)
1/4 cup shredded carrot

In small bowl, combine stuffing and margarine. Reserve 1/2 cup stuffing mixture. In 2 quart, low sided, oblong baking dish, spread remaining stuffing mixture.

In medium bowl, combine soup, sour cream and cheese. Stir in yellow squash, zucchini and carrot. Spread soup mixture over stuffing mixture. Sprinkle with reserved stuffing mixture.

Bake at 350° 40 minutes or until hot and bubbling.

**Note – 4 cups of yellow squash can be used instead of using yellow squash, zucchini and carrot.

Tags: Vegetables by wanda
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This recipe came from Kraft Foods Food and Family magazine, Holiday ’09. I’ve made it and can attest that it is delicious! It’s been a hit at two parties this year. One prepared by a friend, the other prepared by me. Wonderful both times – which is saying something if I had anything to do with it.

Layered Sundried Tomato and Artichoke Spread

1 package (8 oz.) cream cheese, chilled
3 Tablespoons finely chopped sundried tomatoes in oil, well drained*
3 Tablespoons finely chopped drained canned artichoke hearts
2 Tablespoons pesto
2 Tablespoons chopped smoked almonds**
2 teaspoons chopped fresh parsley
Ritz Crackers or other snack crackers of your choice

Cut cream cheese horizontally into 3 slices using dental floss. Place 1 slice on large sheet of poastic wrap; top with tomatoes and second cream cheese slice.

Combine artichokes and pesto; spoon over second cream cheese layer. Top with remaining cheese slice, nuts and parsley. Press lightly to secure

Refrigerate 1 hour. Serve with crackers.

*I used the sundried tomatoes found in the produce section. They’re in slices and there’s no oil. I pulverized them in the food processor.

**Regular, slivered almonds work great

See a video of the making of Layered Subdried Tomato and Artichoke Spread on the Kraft Foods website.

Tags: Appetizers by wanda
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