This recipe came from one of my FAVORITE cooks, Deanna House! I’m not sure when we tried this for the first time, because I’m SURE I would’ve turned my nose up at it, but I actually CRAVE it now! It is SO EASY and it is done in the microwave, since your oven is being used for so many other things during those family gatherings. Seriously, try this. You’ll LOVE it!
1 medium head whole cauliflower
1 (10-ounce) package frozen peas
1/2 cup reduced-fat salad dressing or mayonnaise
1/4 teaspoon salt
1 teaspoon prepared mustard
2/3 cup grated sharp Cheddar cheese
- Remove leaves and wood base from cauliflower, leaving cauliflower whole.
- Wash until running cold water. Shake off some of the water. Leave some droplets remaining.
- Place cauliflower on 8 to 10 inch round microwave-safe plate. Cover with vented plastic wrap.
- Microwave on Full Power 6-7 minutes per pound. (A guideline to remember is that 1 small head of cauliflower weights about 1 pound.) Set aside and leave covered while you cook peas and heat the salad dressing mixture.
- Cook peas according to microwave directions on package. Set aside while finishing the cauliflower.
- In 2-cup microwave-safe measurer, mix salad dressing, salt and mustard. Microwave on Full Power 30 seconds to blend flavors.
- Remove plastic wrap from cauliflower. Spread salad dressing mixture over cauliflower. Sprinkle with grated Cheddar cheese. Microwave on Full Power 45-75 seconds on Full Power to melt cheese.
- Sprinkle cheese, covered cauliflower with paprika.
- Surround the cauliflower with peas.
These are so SPRINGY and SO cute! They’ll look great at your Easter buffet! (oh, and the kiddos will LOVE to help make these!)
White Melting Wafers
On a paper plate arrange 7 or 8 pretzels.
Place a melting wafer in the center of the pretzel.
Microwave and heat them until the wafer just starts to melt. (soft to the touch and melted enough to press a M&M down into it but not running off the pretzel.) About 45 seconds.
Using pastel M&M’s, place an M&M in the center of the melted wafer and surround with 6 M&Ms of a different color with the “M” side down.
Let them harden for a couple hours before storing them in an air-tight container.
Just about everywhere we went in Ireland, Shepherd’s Pie was on the menu. Yum. It’s so good! And PERFECT for St. Patty’s Day!
4 servings of mashed potatoes (yes, prepared from a box)
2 TBSP sour cream
1 pound ground beef (or ground lamb)
1/4 cup chopped onion
1 tsp nutmeg
1/2 tsp garlic powder
2 TBSP fresh parsley
1 cup cooked peas
1/2-1 cup shredded cheese
Brown ground beef (or lamb) with onion and spices
Prepare mashed potatoes and mix in sour cream
Layer beef, peas then potatoes in 8×8 or 9×9 casserole dish.
Bake at 350 for 15 minutes. Top with cheese. Bake another 15 minutes.
These tasty cookies whip up quickly and work great for your kid’s St. Patty’s day school party or to be the holiday hero at the office.
2 sticks butter
2 3oz pkgs (instant) pistachio nut pudding
2 cups flour
1 tsp. baking soda
12oz bag mini morsels chocolate chips
Preheat oven to 350. Cream together first 3 ingredients until smooth. Add flour and baking soda. Fold in chocolate chips. Drop by teaspoonfuls (about 1 inch apart) onto un-greased baking sheet. Bake for 12 minutes.
This recipe comes from long-time friends of ours. We had this at their house and I said I MUST have the recipe. She showed me the box of Rice-A-Roni! I couldn’t believe it came from there. We’re not sure if it is still featured on the box, so here you go! ENJOY! (and it is easy, too!)
One 6.9-ounce package RICE-A-RONI® Chicken Flavor
1 teaspoon dried basil
4 skinless, boneless chicken breast halves
2 cups broccoli flowerets
1 medium tomato, seeded, chopped
1 cup shredded mozzarella cheese
- In large skillet, prepare Rice-A-Roni mix as package directs, adding basil with water.
- Top with chicken; bring mixture to a boil.
- Cover; reduce heat. Simmer 15 minutes.
- Top with broccoli and tomato.
- Cover; continue cooking 5 minutes or until most of liquid is absorbed.
- Sprinkle with cheese; let stand covered a few minutes before serving.
Got this recipe from my FAVORITE cookbook! House Specialties by local author Deanna House! I’ve kind of tweaked it to how my family likes it.
You can cook it in the oven if you don’t have a crock pot.
And…you don’t have to only make it after church. You can make it any day of the week!
1 and 1/2 pound lean beef cubes (1 and 1/2-inch cubes from chuck or round)
2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried basil leaves, crushed
2 stalks celery, cut in diagonal pieces (we skip this)
4 medium carrots, pared and quartered (we use mini carrots or carrot disks)
2 medium onions, cut in 1/4 inch slices (we only use 1/2)
1 (10 and 3/4-ounce) can condensed tomato soup
1/2 soup can water (we use a whole can)
3 medium potatoes (we use cubed frozen hashbrowns)
- Place beef (no need to brown it) in 3-quart casserole.
- Sprinkle beef with salt, pepper and basil leaves.
- Top meat with celery, carrots and onions.
- In small bowl, combine soup and water.
- Pour soup mixture over meat and vegetables, coating all pieces. Cover tightly.
- Bake in preheated 300 degree oven 3 hours. (or on low in crock-pot 5-6 hours)
- Add potatoes and bake 45 minutes longer.