Brussels Sprouts & Carrots Casserole

Brussels Sprouts & Carrots Casserole

Hi everybody :)

I've been loving brussels sprouts so much lately I came up with a new version of my favorite casserole, Cheesy Green Bean Casserole, featuring it along with carrots. The brussels sprouts and carrots are first steamed, than cooled.  Mix with the remaining ingredients and baked into a cheesy casserole topped with a cornbread topping, much like a squash casserole. Here's what I did...
Brussels Sprouts Au Gratin
5 bacon slices, cut into pieces
1 medium onion, sliced 
2 pounds Brussels sprouts, trimmed 
1 1/2 cups carrots, sliced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 can (14.5 oz.) cream of chicken or mushroom soup
 1 package Southern Mills Cheddar Cheese Sauce Mix + 1 cup water  or  1 cup prepared cheese sauce
1/4 teaspoon ground nutmeg 
1/2 cup French Fried Onions, cheddar flavored
2 tablespoons butter, melted 
Topping:
1 1/2 cups cornbread crumbs (homemade or store-brought)
1/2 cup shredded cheddar cheese
1/2 cup French Fried Onions, cheddar flavored, crushed

2 tablespoons butter, cold; cut into small pieces 

Heat oven to 350 degrees F. Coat a casserole dish with cooking spray. 
Cook bacon and onion over medium heat in small saucepan until golden brown, set aside.

Place Brussels sprouts and carrots in saucepan with enough water to cover. Simmer, uncovered, 5 to 10 minutes, until tender. Drain. Place in drainer, run cold water over it to cool.

Place in a large bowl, brussels sprouts and carrots. Halved brussels sprouts, add the remaining ingredients, set aside.

Mix topping ingredients together until well blended. 

Put brussels sprout mixture into prepared casserole dish. Sprinkle with cornbread mixture Cover and bake 25 minutes, until cheese is melted or heated and bubbly hot.

Source: partly inspired by Food Network here, Yum-Yum Brussels Sprouts, and Cheesy Green Bean Casserole 
What I Think:
I love the flavor combination of the brussels sprouts and carrots. But, I think next time I make this I will add 2 tablespoons of brown sugar to the onion/bacon mixture to give it a more caramelized flavor for added sweetness. All in all this was a very tasty casserole and definitely worthy of a REPEAT.    
ENJOY! Come again... 
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Chewy Quadrupled Chocolate Cookies

Chewy Quadrupled Chocolate Cookies

Hi everybody :)

Bring your favorite chocolate dessert to Roxana’s Home Baking #chocolateparty and win amazing prizes from OXO, Calphalon, Keurig, Imperial Sugar, Honey Ridge Farms and Land O’ Lakes® Butter.

It's about that time again... What time is that, you asked???
It's time for a ride to "Chocolate Land", the last trip taken was the Texas Sheet Cake. This time around I'm bring you 4x the chocolate in these cookies. I think I'm about to hit the chocolate mother load up in here, so hold on tight and enjoy the ride :)

Chewy Quadrupled Chocolate Cookies
1 cup butter (softened) 
1 cup sugar

3/4 cup brown sugar
3/4 cup cocoa powder (I used partly Hershey's Special Dark )
2 eggs
1 teaspoon salt
1 teaspoon baking soda
2 1/2 cups flour
1 cup semi sweet chocolate chips
1/2 cup peanut butter chips  (I used 1 (4 oz. Ghirardelli White Chocolate baking bar, chopped)
1/2 cup honey roasted peanuts (I used Heath English Milk Chocolate Toffee Bits)

Preheat oven to 350.
In a large bowl cream together butter, sugars, and cocoa powder until fluffy. Add eggs one at a time. Gradually fold in salt, baking soda, and flour until combined. Stir in chocolates.

Drop by spoonfuls (medium OXO Good Grips Cookie Scoop) onto ungreased baking sheets (silpat). Bake for 7 minutes. Cool on wire racks. Store at room temperature in a sealed container. 

 Source: Back For Seconds

 What I Did and/or Think:
I made a few changes to the recipe, they are Bold, Italic, & Purple.
 
The Taste: They were a chocolatey mouthful, if your a chocolate lover like me... you're going to LOVE these cookies. The chewy goodness just melts in your mouth, rewarding your taste buds with a variety of chocolate sensations. IT'S AN A.G.R. (Another Great REPEAT).

Well, I hope you enjoy the ride... but it doesn't have to end here. If you want to experience more of these adventures tune in to my blog daily with a free subscription, check it out on the right side panel. 

I promise to help you keep your bread basket full, make simple easy breakfasts, lunches, and dinners pack with flavors but short on time, fun snacks, and mouthwatering desserts. Until next time... 

 ENJOY! Come again... 

Linked to:
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Oatmeal Waffles: Breakfast Is Served

Oatmeal Waffles: Breakfast Is Served

 Hi everybody :)

"Welcome to another Breakfast Is Served Sunday!" If you're just tuning  in to my post, every Sunday I try to post a Breakfast Is Served. The last Breakfast Is Served post was Oatmeal Cinnamon Rolls. Well, I'm still keeping with the oatmeal theme, but this time around I'm serving; Oatmeal Waffles. With this recipe, you can actually make make waffles or pancakes or both if you prefer. Not only is the waffles made with oatmeal, they also have whole wheat four too; for a nice healthy breakfast alternative. Let's get it started...

Oatmeal Waffles
2 eggs, beaten
2 cups buttermilk 
1 cup quick-cooking oats 
1 tablespoon molasses 
1 tablespoon canola oil 
1  cup whole wheat flour
1/2 teaspoon salt
1 teaspoon baking soda
1  teaspoon baking powder

In a large bowl, mix eggs and buttermilk. 

Add oats and mix well. Stir in molasses and oil. 

Combine flour, balking soda, baking powder and salt; stir into the egg mixture. If batter becomes too thick, thin with a little milk. 

Pour about 3/4 cup batter onto a greased preheated waffle maker. Bake according to manufacturer's directions. Serve immediately.
 
To make pancakes: Drop batter by 1/4 cupfuls onto a hot greased griddle. Turn when bubbles begin to form on top of pancake. Yield: 5 waffles (7 inches) or about 15 standard-size pancakes. 
Source:Taste of Home 

What I Did and/or Think:
I followed the recipe as stated, got 5 waffles. 

The Taste: The waffles were nice, a really good healthy recipe. Keeping with the healthy side, I used a reduced calorie syrup but... been a bit naughty I added 2 heaping tablespoons nutella with it :) and sprinkled the top with sliced almonds.
 
I think I will try the pancake version next with blueberries added to the mix, with that been said this recipe is worthy of a REPEAT.
ENJOY! Come again... 

Linked to:
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Scrumptious Sunday Recipe Link Party  @ Addicted Recipes 
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Sweet Saturday Link Party: The Gingerbread Blog