SANDRA'S BROCCOLI CHEDDAR and SMASHED POTATO BAKE

You definitely can't miss with this side dish...

Servings: (6)
Prep: 15 to 20 Mins. |
Bake: 20 to 25

Posted by Sandra

INGREDIENTS

2 lbs. red potatoes, scrubbed, and cut into 1” cubes
1 tablespoon olive oil
1/2 spanish onion, chopped
2 garlic cloves, minced
3 cups broccoli florets, chopped fairly small
1/2 cup sour cream
1/4 cup milk
4 tablespoons unsalted butter
kosher salt and freshly ground pepper, to taste
1/4 cup panko breadcrumbs
1 cup medium shredded cheddar cheese ~ divided
--Garnish: 1 tablespoon freshly chopped parsley

METHOD

Cook the potatoes in boiling water for 10-15 minutes, until tender.

Meanwhile, heat olive oil over medium heat in a large saute pan, add the onion and saute 5 minutes until translucent, add the garlic and saute for 30 seconds more, and set aside.

Place the florets in a microwave safe bowl with 3 tablespoons of water, cover with a damp paper towel, and cook on high for 5 minutes until tender, drain, and set aside.

In the interim, preheat oven to 375 degrees.

Drain the potatoes, and return to the pot or a large bowl. Mash with the sour cream, butter and milk. Add the onion, garlic, broccoli, and 1/2 cup cheddar cheese, then stir well to combine. Season with salt and pepper, to taste.

Spray a 9”x9” or 10” round baking dish with cooking spray. Place mashed potato mixture in the baking dish, and top with panko crumbs and remaining ½ cup cheddar cheese. Bake at for 20 to 25 minutes, until the crust is lightly golden brown, and sprinkle with fresh parsley. – Enjoy!

SANDRA'S CRAZY-GOOD CHILI BRAT BURGERS with the WORKS

A comfort food second to none 
on those stressful kind of days...

Servings: (2)
Prep: 5 Mins. |
About 10 Mins.

Posted by Sandra

INGREDIENTS

3 smoked brats (I prefer Johnsonville)
2 hamburger buns
butter baking spray
1 (15 oz. can) of chili with beans (I prefer Nalley’s Original)
1 teaspoon chili powder
1 cup sharp cheddar cheese, shredded
2 roma tomatoes, finely chopped
2 tablespoons red onion, finely chopped
2 tablespoons jarred sliced pickled jalapenos, roughly chopped
Ketchup
French’s mustard

METHOD

Preheat oven to 350 degrees. Line a baking sheet with foil, and set aside.

Open up hamburger buns and lay right side up on the baking sheet. Spray the tops with butter flavored spray. Place in oven and bake until lightly toasted, about 5 to 7 minutes.

Meanwhile, heat a medium skillet to medium-high heat. Slice each brat lengthwise, then in half (you'll have 12 pieces), and score the outside to prevent curling while cooking, then place in skillet, and sear on both sides until golden brown.

While the brats are browning, pour the chili, and chili powder into a small saucepan and heat through.

To serve, place a toasted buns on 2 plates, then 3 pieces of browned brats on each of the four bun halves, spoon the chili equally among them, and sprinkle with cheese, tomatoes, onions and jalapenos. Finally, lightly squirt each with ketchup and mustard, and place potato chips alongside – Enjoy!

SANDRA'S CRAZY-GOOD CHEATER MINI PIZZAS

A super quick snack, 
or a lunch or dinner option...

Serving: (1)
Prep: 3 Mins. |
Broil: 2 Mins.

Posted by Sandra

INGREDIENTS

1 whole wheat hamburger bun, split in half
1 tablespoon pizza sauce (For recipe, click here: Homemade Pizza Sauce)
8 pepperoni slices
2 tablespoons mozzarella cheese, shredded
pinches of Italian seasoning herb blend

METHOD

Preheat oven to broil. Line a baking sheet with tin foil, and set aside.

Split the hamburger bun in half, and toast in toaster until lightly brown. Spread 2 teaspoons of pizza sauce over each, and then layer each with four slices of pepperoni, and top with 1 tablespoon of shredded mozzarella cheese.

Place on baking sheet, and broil for about 2 minutes, until cheese is melted and lightly brown – Enjoy!


~~~~~~~~~~~~~~~~~


Tip: I always have assorted shredded cheeses I purchase in bulk, and then break down and store in small freezer Ziploc bags, including pepperoni, salami, and prosciutto. This way, I always have the makings for quick snacks or lunch fixings on hand.

SANDRA'S CRAZY-GOOD FOUR-LAYER CHOCOLATE and PECAN DESSERT

A great get-together dessert that tastes
fantastic and is easy to transport...

Servings (12)
Prep: 15 Mins. |
Bake: 22 Mins. |
Refrigerate: 2 hrs. prior to serving

***Crust (1st layer)
5 cups rice chex cereal, finely crushed
½ cup brown sugar, packed
6 tablespoons butter, melted

Preheat oven to 300 degrees. Prepare a 9”x13” glass baking dish with butter-flavored spray. Combine crushed cereal, brown sugar, and melted butter. Mix thoroughly and press into bottom of pan. Bake for 12 minutes, and then cool completely. --- Turn up the oven to 325 degrees.

***Filling (2nd layer)
1 (8 oz.) cream cheese, at room temp.
1 (9 oz.) container cool whip, divided (you’ll need half for topping)
½ cup powdered sugar

Beat cream cheese with powdered sugar until smooth, and fold in half the cool whip. Spread over cooled crust and chill while preparing the next layer.

***Pudding (3rd layer)
1-1/2 cup cold milk
1 (4.5 oz) pkg. chocolate instant pudding
1 (8 oz.) container sour cream
In a small bowl, beat pudding into milk slowly with a hand mixer for 1 minute. Add the sour cream, and mix just until blended. Spread over the previous layer.

***Topping (4th layer)
Other half of cool whip, thawed
½ cup candied pecans, chopped
½ teaspoon butter, melted

Top with cool whip. Sprinkle candied pecans on top. Place dessert in refrigerator for at least 2 hours to set before serving. ~ Enjoy!