1 medium head of broccoli cut into pieces (***you can use the stalks! Don’t pitch them! Just peel off tough outer skin and then dice up the soft centers)
1/4 cup chopped onion
1/4 cup butter
1/4 cup flour
3 cups chicken broth or water (if using water add 4 teaspoons of chicken boullion to it to make a broth)
2 cups milk
1 teaspoon Worshteshire sauce
1 cup shredded cheddar cheese
Cook broccoli, covered, in small amount of salted water. Cook until tender 10-15 minutes. Drain and chop coarsely.
In a large saucepan, saute onion in butter until tender, but not brown. Blend in flour. Add chicken broth, milk and worshteshire sauce. Cook and stir until mix thickens slightly.
Add chopped broccoli. Bring just to a boil. Reduce heat and add cheese. Stir until melted.
Yield: 8 servings
2 1/2 cups milk
1/2 cup shortening, margarine or butter
Place milk and shortening in large microwaveable bowl. Microwave on high for about 2 1/2 minutes or until the shortening softens.
Add to milk mixture the following:
4 1/2 teaspoons of yeast
1/2 cup white sugar
2 teaspoons salt
1 cup flour
Mix this into the milk mixture well.
Stir in 6 to 6 1/2 cups flour. Stir until dough forms a soft ball. This is a soft dough and requires no kneading.
Place in warm place until dough has doubled in size. Or place in refrigerator overnight.
Punch dough down and divide into two portions. Roll dough out into a 15 x 8 rectangle.
Melt 3/4 of a stick of butter.
Brush half of melted butter onto rolled out dough. Sprinkle generously with brown sugar ( I just spread it over the dough with my hand so that it is about 1/8 of an inch thick) and then sprinkle with cinnamon. Roll up dough starting at the long side. Seal. Cut into 12 pieces and place in a greased 13 x 9 inch pan. Cover and let rise until double in size.
Repeat with other portion of dough.
Bake in 375* oven for 20-25 minutes.
Cinnamon Buttercream Frosting
1/3 cup butter
4 1/2 cups powdered sugar
1/4 cup milk
1 1/2 teaspoons vanilla
1/2 to 1 teaspoon of cinnamon (depending on how much cinn. you want)
In a bowl beat butter till fluffy. Gradually add 2 cups powdered sugar, beating well. Slowly beat in the 1/4 cup of milk and vanilla. Slowly beat in remaining sugar and cinnamon. Beat in additional milk if needed, to make it of spreading consistency.
1 1/2 cup fresh or frozen cranberries
3/4 cup sugar
1 Tablespoon orange juice or water
1Tablespoon orange zest
2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg, slightly beaten
1 teaspoon vanilla
4 Tablespoons unsalted butter, melted and cooled
Place all sauce ingredients in saucepan. Cook over med. heat. Stirring frequently, until sugar dissolves and cranberries start to pop open about 10 minutes. Remove from heat and set aside to cool slightly
Combine flour, sugar, baking powder, and salt. In separate bowl, combine milk, egg, vanilla and melted butter. Add wet ingredients to dry ingredients. Stir just until combined (do not over mix).
Place Cranberry sauce in 12 WELL greased muffin cups. Place muffin batter over the top.
Bake in 400*F oven for 15-20 minutes or until lightly browned. Place on wire rack to cool for about 2 minutes then invert onto a platter.
****I learned from experience that it is wise to have a pan of some sort under the muffin tin while it is baking. The cranberry sauce tends to bubble and drip a bit.
I have made my own hot chocolate mix for years and it has taken quite a bit of tweaking. A couple of years ago, I finally got it where I wanted it and it is really delicious.
1(30oz) container of chocolate drink mix (such as nesquick)
24 oz of powdered sugar
18 oz of powdered milk
1(16oz) container of powdered creamer
1 cup (or more if desired) of baking cocoa
1 (3.4 oz) box instant vanilla pudding
Mix all ingredients well and store in container. Place 1/4 cup into a mug and add boiling water. Top with whipped topping or marshmellows. Add a candy cane for a stirrer and you’ll make it extra yummy!
Now this makes quite a bit. So you may want to cut it in half. We like our hot chocolate so it is just right for us. Or you can put some in a pretty jar and give it away as a gift!
This is an awesome roll recipe handed down from my grandma. They are easy, yummy and SO delicious!
2 pkgs. of yeast
2 1/2 cups warm water
3/4 cup soft or melted shortening, margarine or butter
3/4 cup sugar
2 eggs, well beaten
2 1/2 teaspoons salt
8 to 8 1/2 cups of flour (I use a mixture of white and wheat)
Soften yeast in water for about 10 minutes. Add shorting or butter, sugar, salt, eggs and 4 cups flour. Stir and beat until smooth. Stir in remaining flour. This is a soft dough! Cover tightly and store in refrigerator overnight. When ready to use punch down dough and separate into thirds. Cover remaining dough and refrigerate (will last 2-3 days in fridge) or make all your rolls at once (which is what I do). Shape rolls (for 1/3 of the dough you should get approximately 10 to 12 rolls depending on the size you make them). Place on a greased baking sheet or baking dish. Cover with a towel and set in a warm place to rise. (TIP: I turn my oven on to 200 degrees let it warm up, then turn it off. I place the rolls in the oven and close it up when it doesn’t feel to hot but is nicely warm. In other words let the oven cool down a bit, because you don’t want to cook the rolls you just want them to rise.) Let the rolls rise till double~ about 1 hour. Bake in 375 degree oven for 15- 20 minutes or until golden.
Want to do more with this dough? Roll it out and make Cinnamon Rolls! This recipe works great for this!
1 pound venison burger
1 pound ground sausage (I use Bob Evans)
2 cups fresh bread crumbs
2 Tablespoons of dried parsley
2 Tablespoons of grated Parmesan cheese
1/2 teaspoon of black pepper
1/4 teaspoon of garlic powder
2 eggs beaten
Mix all ingredients well, then form into balls. Fry in a single layer in pan over medium-high heat turning to brown all sides. Cook until no longer pink. Or place in a greased baking dish in a single layer in a 375 degree oven for 20 minutes or until cooked thru. Drain.
These are wonderful in spaghetti or add a thick marinara sauce and serve them on hoagie buns.