Broccoli-cheddar casserole

Here is a classic holiday potluck recipe. 

I attempted it once before except I used shredded cheddar. 

I think the secret is to use Cheese Whiz or a knock-off of it. The second try was the charm! 

Throw in some chopped ham pieces and you've got a meal.

Broccoli-cheddar casserole

Ingredients:

3 T butter
1 bag (16 oz) frozen broccoli
1/3 cup milk
1 can (10 ¾ oz) cream of mushroom soup
1 jar (8 oz) of Cheese Whiz or something similar
1 ½ cups Minute Rice
1 ½ cups water 

Directions:

Melt the butter in a skillet and sauté the broccoli until a bit tender.
Stir in the milk, soup, cheese sauce, rice, and water.
Cook and stir until the cheese is melted.
Pour the mixture in a buttered 9 x 13 pan.
Bake at 350 for 30 minutes.

I'm curious. Is this how you make yours?

 

Egg rolls with spicy orange dipping sauce

I have made these easy egg rolls many times but keep forgetting to post the recipe. Well, here it is. 

The spicy orange dipping sauce is also good when you want to jazz up some bland chicken nuggets. Yum.

Egg rolls

Ingredients:

1 box of phyllo dough (1 pound box of 40 sheets)
1 bag of shredded cabbage (or slaw mix)
Butter, approximately one stick

Directions:

Grease a baking dish with butter.
Melt some butter in a bowl.
Preheat oven to 350 degrees.
Unwrap one of the packages of phyllo dough and flatten 
  the sheets.
Cover with damp paper towels to keep them from drying. 
  They dry out quickly!
Grab a couple of sheets of phyllo dough and butter them.
Put some shredded cabbage at one end and roll it up, egg roll
  style. You can tuck the ends in but I'm lazy.
Continue until all the sheets of phyllo dough are used.
Brush tops of egg rolls with melted butter.

I only prepare half a box of phyllo at time since that much
   feeds my family.
Bake at 350 for 15 to 20 minutes until golden.

*Most of the time my phyllo dough rips willy nilly. I just go
    with it. No big whoop.

Spicy orange dipping sauce

Ingredients:

1 1/2 cups water
2 Tablespoons orange juice
1/4 cup lemon juice
2 Tablespoons rice vinegar
2 1/2 Tablespoons soy sauce
1 cup brown sugar
1/2 teaspoon ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon red pepper flakes

Directions:

Mix ingredients and bring to boil.
Cool for 10 minutes.
Stir in 3 Tablespoons corn starch plus 2 Tablespoons water
  over low heat until thickened.

 

Corn on the cob in the microwave

 

I would rather make corn on the cob in the microwave than on the stove, especially when the burners are occupied with other things.

Microwave Corn on the Cob

Directions:

Husk and rinse 4 ears of corn.

Place corn in a microwave-safe baking dish.

  (no need to add water)

Cover. I use plastic wrap.

Microwave on high for 7 to 10 minutes.

Notes:

For 2 ears: microwave 4 to 6 minutes.

For 6 ears: microwave 9 to 12 minutes.

For the photo above, I added butter and rosemary. 

Pretty isn't it?

We've grilled it, too, right in the husks.

How do you prepare corn on the cob?