Broccoli Cheddar Casserole

Are you looking for an easy casserole dish to take to your next pot luck dinner? This Broccoli Cheddar Casserole is super easy and flavorful! It is sure to be a favorite for broccoli lovers at your next get together.

With the holiday season upon us, it is time to start thinking about what you might plan to make for your holiday meals.

I know at my family holiday meals, there is a big array of casseroles. I am a big fan of all the different casseroles and have more of those than the main turkey or ham served at Thanksgiving and Christmas.

You can't go wrong with this Broccoli Cheddar Casserole!

 Broccoli Cheddar Casserole 

PRINTABLE RECIPE HERE

Ingredients for Broccoli Cheddar Casserole

1 lb. frozen broccoli florets

8 oz. shredded sharp cheddar

4 cups cooked white rice

1 small yellow onion, diced 

1/2 tsp minced garlic

3 Tbsp butter 

3 Tbsp Clabber Girl Corn Starch 

2 cups milk 

1/2 tsp salt

1/4 tsp paprika

1/4 pepper

Directions for Broccoli Cheddar Casserole 

1. Chop the frozen broccoli into bite size pieces, it will thaw out some with handling during the casserole preparation. 

2. Add the broccoli pieces, the cooked white rice, and about 3/4 of the shredded sharp cheddar to a medium mixing bowl. Set the remaining cheese aside to use later. Stir it together until evenly blended together. Set aside. 

3.  In a small pan, to make the sauce, add the diced yellow onion, the minced garlic, and the butter. Cook on medium heat until the butter is melted and the onions become translucent.

4. Add the milk and corn starch and whisk together continuously until sauce mixture comes to a boil. Remove from heat. Sauce mixture will thicken.

5.  Add the salt, paprika, and pepper to the sauce mixture and stir together until well mixed in.

6.  Add the sauce mixture to the broccoli mixture and mix together until coated well with the sauce mixture.

7. Pour the casserole ingredients in to a well greased 9 x 13 pan. Then add the remaining cheese over top of the casserole.

8. Bake at 350 degrees F for 35 to 40 minutes.

Enjoy!!

This post is sponsored by Clabber Girl but my

 thoughts/opinions are always 100% my own

Harvest Hash, Sweet Potatoes and Brussels Sprouts

Are you looking for a simple side dish that is flavorful and able to feed a crowd? This Sweet Potatoes and Brussels Sprouts dish is packed full of flavor.  Brussels sprouts, sweet potatoes, bacon, a hint of apple, and thyme come together so nicely in this delicious and savory side dish. This dish is everything you're craving for the fall season, or anytime really.

The garden changes so many times throughout the growing season. Fall is one of my favorite times to harvest some of the finest vegetables from the garden. Sweet potatoes and brussels sprouts grow all season long and it's so rewarding to harvest them in the fall.

This Harvest Hash, Sweet Potatoes and Brussels Sprouts recipe is super easy to prepare and make. It makes for a great side dish for any meal, as well as can feed a crowd your next holiday gathering. A colorful dish loaded with flavor that is sure to impress.

Harvest Hash, Sweet Potatoes and Brussels Sprouts

PRINTABLE RECIPE HERE

Ingredients for Harvest Hash, Sweet Potatoes and Brussels Sprouts

2 tbsp olive oil

1 1/2 lb sweet potatoes, peeled and cubed

1 lb brussels sprouts, cleaned and halved

1 small onion, chopped

1 apple, peeled and cubed, 

5 slices of bacon, browned and crumbled

1 tsp thyme

1/2 tsp minced garlic

Directions for Harvest Hash, Sweet Potatoes and Brussels Sprouts

1. Cook the bacon in a skillet over medium heat until it is crisp and browned. Transfer bacon to a paper towel lined plate to cool, set aside. 

2. Using a large sauce pan, heat the olive oil over medium heat. Add the sweet potatoes, brussels sprouts, and onion. Cook until crisp-tender, stirring occasionally, about 10 minutes or until the sweet potatoes are tender with a fork, and onion is looking translucent. 

3. Stir in apples, thyme, garlic, and cook for about a minute more. 

4. Add in the reserved crumbled bacon pieces and stir in all together. Serve warm.

This post is sponsored by Clabber Girl but my

 thoughts/opinions are always 100% my own

German Sweet Chocolate Cupcakes

Are you looking for a flavorful cupcake with the delicious flavors of a classic cake? These German Sweet Chocolate Cupcakes are just that. Enjoy the flavors of German chocolate cake in cupcake form! Because cupcakes are ALWAYS fun!

They are a delicious mix of of light chocolate cake paired with an ooey-gooey coconut and pecan topping.

If you're like me, you'll be hooked on them. The whole salty nutty caramel chocolate combination is just too good, you'll definitely have to have more than one!

Enjoy!

German Sweet Chocolate Cupcakes

PRINTABLE RECIPE HERE

 Ingredients for German Chocolate Cupcakes

Cupcakes:

4 oz. German Sweet Chocolate 

2 1/3 cups cake flour, sifted

1 1/2 cups sugar

1 tsp. Clabber Girl Baking Soda

1/2 tsp. Clabber Girl Baking Powder 

1/2 tsp. salt 

2/3 cups butter or margarine

1 cup butttermilk

1 tsp. vanilla extract

2 large eggs

Frosting:

1 cups evaporated milk 

1 cups sugar

3 egg yolks, slightly beaten

1/2 cup butter or margarine

1 tsp. vanilla

2 1/2 cups pecans, chopped

2 cups flaked coconut

Directions for German Chocolate Cupcakes

1. Preheat oven to 350 degrees F. Prepare the cupcake pan with cupcake liners and set aside. 

To make the cake: 

2. Break the chocolate bar into pieces and melt over low heat, and set aside to cool. In a large mixing bowl, sift together the flour, sugar, baking soda, baking powder, and salt. Set aside. 

3. In a separate large mixing bowl, stir the butter or margarine to soften. Add the flour mixture, 3/4 cup of buttermilk and vanilla. Mix together just slightly to dampen the flour, beat for 2 minutes at medium speed. Add the melted chocolate, eggs, and remaining buttermilk. Beat for 1 minutes more, making sure mixed well together. 

4. Scoop cake batter into each cupcake liner in the prepared pan. Bake at 350 degrees F for 20 minutes, or toothpick inserted in center comes out clean. Remove from cupcake pan and cool on wire racks. 

To make the frosting: 

5. In a medium saucepan, combine the evaporated milk, sugar, egg yolks, margarine or butter, and vanilla. Cook over medium heat until mixture thickens, stirring occasionally, for about 12 minutes. Remove from heat and add chopped pecans and coconut. Set aside to cool to get to a good spreading consistency, mixing occasionally. 

Add the frosting to the cupcakes after they are completely cooled.

Recipe makes 2 doz. cupcakes

This post is sponsored by Clabber Girl but my

 thoughts/opinions are always 100% my own

German Sweet Chocolate Cake

German Chocolate Cake is a classic made-from-scratch cake. The delicious layers of moist light chocolate cake topped with a signature coconut-nut filling frosting.

German Chocolate Cake takes me back to family dinners at my grandma's house. She is always baking up yummy desserts! German Chocolate Cake is definitely a popular favorite at family occasions.

The cake itself is moist, dense and a light chocolate flavor. It pairs wonderfully with the filling and frosting. The frosting is packed full of flavors!! Sweet with a creamy, milky texture, nutty with the tastes of coconut and pecans, and a sweet hint of vanilla.

Grab a glass of milk or cup of coffee and enjoy a slice!

German Sweet Chocolate Cake 

PRINTABLE RECIPE HERE

Ingredients for German Chocolate Cake 

Cake: 

4 oz. German Sweet Chocolate 

2 1/3 cups cake flour, sifted

1 1/2 cups sugar

1 tsp. Clabber Girl Baking Soda

1/2 tsp. Clabber Girl Baking Powder 

1/2 tsp. salt 

2/3 cups butter or margarine

1 cup butttermilk

1 tsp. vanilla extract

2 large eggs

Coconut Pecan Filling and Frosting: 

2 cups evaporated milk 

2 cups sugar

6 egg yolks, slightly beateb

1 cup butter or margarine

2 tsp. vanilla

2 1/2 cups pecans, chopped

2 cups flaked coconut

Directions for German Chocolate Cake 

1. Preheat oven to 350 degrees F. Line bottoms of three 9-inch round pans with parchment paper, set aside

To make the cake: 

2. Break the chocolate bar into pieces and melt over low heat, and set aside to cool. In a large mixing bowl, sift together the flour, sugar, baking soda, baking powder, and salt. Set aside. 

3. In a separate large mixing bowl, stir the butter or margarine to soften. Add the flour mixture, 3/4 cup of buttermilk and vanilla. Mix together just slightly to dampen the flour, beat for 2 minutes at medium speed. Add the melted chocolate, eggs, and remaining buttermilk. Beat for 1 minutes more, making sure mixed well together. 

4. Pour batter into prepared layer pans. Bake at 350 degrees F for 35 minutes, or toothpick inserted in center comes out clean. Remove cake layers and set aside to cool for 15 minutes. Remove from pans and cool the rest of the way on wire racks. 

To make the frosting: 

5. In a medium saucepan, combine the evaporated milk, sugar, egg yolks, margarine or butter, and vanilla. Cook over medium heat until mixture thickens, stirring occasionally, for about 12 minutes. Remove from heat and add chopped pecans and coconut. Set aside to cool to get to a good spreading consistency, mixing occasionally. 

To assemble: 

6. When the cake layers are cooled completely, spread the frosting on top of each layer and stack together.

This post is sponsored by Clabber Girl but my

 thoughts/opinions are always 100% my own

Crock Pot Cowboy Beans

Are you looking for a great side dish to feed a crowd? Crock Pot Cowboy Beans are a delicious Southern-Style bean and one of the best comfort foods. This recipe is packed with three different beans, flavorful bacon, ground beef, and flavors of tasty sweetness.

Bring these Crock Pot Cowboy Beans as a side dish for your next cookout, family reunion, or tailgating party. They will sure be a hit! This hearty dish is easy to prepare and make right in your crock pot. Nothing says summer BBQ or get-together like some slow cooked beans!

A few weeks ago, we had our County 4-H Fair! I always like to plan ahead on some meals for our family to have during the week. So when I was thinking of some sides to make for the week, these Cowboy Beans came to mind. They are quick to throw together, they feed a crowd, and the leftovers freeze well for later. On busy show days, it's nice to have some food prepared and ready for the lunch break. These beans and some grilled hot dogs were perfect!

Since the freeze up well, the left overs I froze and saved for the following weekend when we headed to the lake and stayed in a cabin with family. We enjoyed the beans there as well.

These Cowboy Beans will be great for fall tailgate parties and meals in the field during harvest as well! I love using my Indianapolis Colts Crock Pot and it will be perfect this! This recipe makes a ton of beans so it's perfect for serving a crowd.

Crock Pot Cowboy Beans 

PRINTABLE RECIPE HERE

Ingredients for Crock Pot Cowboy Beans 

1 lb ground beef

1 lb bacon, cooked and crumbled

3 -15 oz cans kidney beans

2 - 15 oz cans white beans 

3 - 15 oz cans pork and beans 

1/2 cup chopped onion 

1 cup brown sugar

1 cup ketchup 

4 tbsps yellow mustard 

Directions for Crock Pot Cowboy Beans 

1. In a large skillet, cook the ground beef and onions until the meat is browned. Remove and drain any grease. 

2. Cook the bacon to crispy and crumble to pieces

3. Drain and rinse the cans of kidney beans and  white beans. 

4. Combine all the cans of beans, ground beef and onions, and the crumbled bacon ingredients in your crock pot. 

5. Cook for 4 hours on high. 

Ready to serve and enjoy! 

Crock Pot Sausage Cheese Dip

Are you looking for a simple chip dip to take to your next get-together? With only a few ingredients and a little time in the crock pot, this Crock Pot Sausage Cheese Dip is an easy dish to take to any carry-in, party, or tailgate. It couldn't be easier to throw together, grab a bag of tortilla chips, and there you have it! Plus it's always a crowd pleaser!

Make up a batch of this and you'll always bring your crock pot back home empty! It's a great appetizer or goes along with any other foods at a pot luck meal.

Velveeta cheese, ground sausage, and a can of Rotel with green chilis make up this easy party favorite. Paired with your favorite tortilla chips and you're ready to go. After a few hours in the crock pot and some stirs in between, the dip will be nice and melted.

It makes for a perfect side dish or appetizer for any summer cookout, family reunion, or tailgate parties.

I love making meals and side dishes in my Indianapolis Colts Crock Pot! Cheer on a favorite football team as well as make great meals. Fall harvest is happening during football season. I help my dad and brother with fall harvest by running the auger cart. A lot of thinking can be done while running the auger cart during harvest and meal planning and recipe brainstorming always gets done during this time.

Crock Pot Sausage Cheese Dip 

PRINTABLE RECIPE HERE

Ingredients for Crock Pot Sausage Cheese Dip

1 -32 oz block of Velveeta, cubed

1 -15 oz can of Rotel with Green Chilis

1 lb Sausage, browned and drained

Directions for Crock Pot Sausage Cheese Dip

1. Combine all the ingredients in a slow cooker and mix them together. 

2. Cook on low for 2 to 3 hours, occasionally stir the mixture until smooth and prevent burning. 

3. Ready to serve with tortilla chips. 

Oatmeal Raisin Cookies

These Oatmeal Raisin Cookies are thick, soft, and chewy. They are loaded with oats, raisins, and delicious flavor. This old fashioned cookie has the perfect texture and soft flavors of cinnamon and raisins. It is sure to be a tried and true oatmeal raisin cookie recipe for your recipe box.

There are so many different types of cookies, but when I think of my favorites, I often feel like I like the simple classics the best! I have always been a huge fan of oatmeal cookies because there are so many things you can mix together for yummy cookies. But this classic Oatmeal Raisin Cookie would be at the top of the list.

This recipe is super easy to make and the cookies always bake up beautifully. The oat to raisin ration is perfect balanced, with a nice addition of cinnamon to tie this cookie all together.

We just had our county 4-H fair a few weeks ago. My oldest son is in his second year of 4-H and shows swine and poultry, so we camp out at the fairgrounds for the week. I always like to have a lot of snacks for the kids, and sometimes their friends too, to come and grab throughout the day. I made up a few different types of cookies for the week, with this Oatmeal Raisin Cookie being one of them.

Oatmeal Raisin Cookies 

PRINTABLE RECIPE HERE

Ingredients for Oatmeal Raisin Cookies 

1 cup butter (softened) 

1 1/2 cup brown sugar

2 eggs

2 cups flour

1 tsp Clabber Girl Baking Soda

1 tsp Clabber Girl Baking Powder 

1/2 tsp cinnamon

2 cups oatmeal (quick cooking oats) 

1 cup raisins

Directions for Oatmeal Raisin Cookies 

1. Cream and beat together the butter, brown sugar, and eggs in a stand mixer or large mixing bowl. 

2. Mix together the flour, baking soda, baking powder, cinnamon, and oatmeal in a separate bowl. 

3. Add the flour mixture to the creamed mixture and blend all together in the stand mixer or with a handheld beater. 

4. After the two mixtures are well combined, add the raisins and mix in gently with a spoon. 

5. Drop teaspoons full of cookie dough onto a lightly greased or lined with Parchment Paper cookie sheet. 

6. Bake at 350 Degrees for 10 to 12 minutes. Remove from oven before they get too brown. 

7. Cool on the cookie sheet for a few minutes before transferring to a cooling rack. 

Enjoy!

  

This post is sponsored by Clabber Girl but my

 thoughts/opinions are always 100% my own