Broccoli Salad

I first found and shared this recipe for Broccoli Salad almost 2 1/2 years ago.  I can't believe it's been that long!

I'm reposting this recipe because it is still a family favorite.  We have made this many times over the last 2 1/2 years.  It's a great dish to bring to parties, potlucks, picnics and barbecues.  I've also made this at Christmastime because of the pretty, bright red and green colors in this salad.   I updated the photo and added a printable recipe.  Enjoy!

Ingredients (Printable Recipe) 

1 head broccoli
1 pint grape tomatoes

6 to 8 slices cooked bacon, crumbled

1/2 cup finely chopped red or white onion

1/2 cup golden raisins

4 or 5 ounces cheddar cheese (our favorite is Hickory Farms smoked cheddar)

1 cup mayonnaise

2 tablespoons white vinegar

1/4 cup sugar

Salt and freshly ground black pepper

Directions

Trim off the large leaves from the broccoli stem. Remove the tough stalk at the end and wash broccoli head thoroughly. Cut the head into flowerets. Place in a large bowl. Wash tomatoes and add to bowl. Add the crumbled bacon, onion, raisins and cheese. In a small bowl, combine the remaining ingredients to make the dressing, stirring well. Add to broccoli mixture and toss gently.

Adapted from Paula Deen's recipe on foodnetwork.com

Results...
Everyone in our family likes this salad.  Even my 6 yr. old (who says she, "hates broccoli") likes this salad.  I found a way to get her to eat broccoli!  This is one of our family's favorite ways to eat broccoli!


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1-2-3 Bars

Cookie exchanges, bake sales, potlucks, classroom treats, picnics, birthdays.......I've made 1-2-3 Bars for all of these reasons and more!  These bars are delicious, no-bake and easy as 1-2-3!

This is a tried and true family favorite recipe.  I have made these bars so many times over the years that I have this recipe memorized.  I don't even have to pull it out anymore.  I have been asked for this recipe many times, too.  I made these bars for my oldest daughter to share at school for her birthday and her teacher sent a note home asking for this recipe.  I've made and given these bars away as neighbor gifts and I've had my neighbors ask me for this recipe.  I've made these bars for potlucks and picnics and have given this recipe to many friends.  You know you have a great recipe when others take the time to ask for it!

I was first introduced to these yummy treats by my husband's family.  My husband and I met in college and after dating for a whole 3 1/2 months, we got engaged!  I flew to his family's home over Christmas break to meet everyone.  From this visit I found out that my husband came from a wonderful family and  also that my mother-in-law (to be) was a wonderful cook!  She has shared lots of delicious recipes with me over the years, including this one for 1-2-3 Bars. 

Ingredients (printable recipe)
1 cup light corn syrup
1 cup granulated sugar
1 cup creamy peanut butter
6 cups Special K cereal
1 cup chocolate chips
1 cup butterscotch chips
Directions
1. In a large bowl measure out Special K cereal, set aside. Mix corn syrup and sugar together in saucepan. Heat mixture until sugar is melted and no crystals remain. (I like to bring it just barely to a boil). 

2. Remove saucepan from heat and stir peanut butter into sugar mixture until smooth. Pour mixture over cereal and mix well until cereal is well coated. Pour into a buttered 9x13 inch pan. Press mixture evenly in pan (I use my hands--butter them first to keep it from sticking).

3. Mix together chocolate chips and butterscotch chips. Melt slowly in a double boiler or microwave safe bowl stirring until well blended and creamy. If using microwave, be sure to use 1/2 power setting and stir every 30 seconds AFTER first 2 minutes of heating. Be careful not to overheat. Spread melted chips over top of cereal mixture. Cool. Cut into bars when chocolate topping is set. 

It's as easy as 1-2-3!

Source: mother in law

Pouring the sugar/peanut butter mixture onto the Special K cereal.

Spreading the melted chocolate and butterscotch chips on top.

For a bake sale, I decorated the bars with candy. Push the candy into the chocolate layer right after you spread it (before it sets up).

The Results...
A chewy, sweet, peanutty bottom layer with a smooth chocolate and butterscotch flavored top.  If you love the combination of chocolate and peanut butter, then you're gonna love 1-2-3 bars!  I like the extra flavor the butterscotch chips add to the chocolate layer on top.  There's a reason these have been a family favorite for so many years.  Actually there are two reasons, 1-2-3 Bars are so easy and so delicious!

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Veggie and Cheese Biscuits

We've almost finished our first week of school and I am tired!  I'm glad we have a long weekend coming up.

This is the first year that I am driving 3 kiddos to 3 different school buildings.  I'm happy that the kids get to stay at their schools even though we have moved 20 minutes away into a rental house while our new home is being built.  I'm not as happy about becoming a full-time chauffeur and waking up at 5:45am.  Oh, and did I mention that our rental house only has 1 bathroom for all 6 of us to get ready in the morning!  Crazy, I know.  But, it's only temporary until our home is finished sometime next year. 

I've been trying to plan ahead as much as possible for meals since we are very busy right now.  My son joined the cross country team this year and by the time I have picked everyone up from school and practice, it's already dinner time when we get home.

So, I need some quick and healthy recipes like these Veggie and Cheese Biscuits.  These biscuits can be made ahead of time and simply reheated when needed.  I made 3 batches last week and stored some in the refrigerator and freezer.  They reheat well in the microwave and make a great snack or side dish.  My mom made these when I was a kid and I have always liked them. 

Ingredients (printable recipe)
1 (12 oz) can Pillsbury Grands Jr. buttermilk biscuits (make sure you get the Junior size)
2 cups chopped broccoli, cooked and drained
5 oz. cheddar cheese, shredded
1 large tomato (or 2 smaller tomatoes), diced
1/4 cup minced green onion or sweet onion
1 1/2 Tablespoons melted butter
Salt to taste
Cooking spray for muffin pan
Directions
Preheat oven to 400 degrees F. Spray muffin pan with cooking spray. Roll out biscuits into 4 inch circles. Press into muffin pan. Set aside.

In a bowl, combine remaining ingredients. Mix well. Spoon equal amounts into each biscuit. Bake until golden brown, about 12-13 minutes. Remove biscuits from pan and let cool slightly. Makes 10 filled biscuits.

Store extras in refrigerator and reheat in microwave for about 30 seconds. I've also stored these in the freezer and reheated them in the microwave for about 2 minutes at 80% percent power. (Each microwave is different, so you may need to adjust the times to what works with your microwave.)

Source: Mom

First, I washed and diced the veggies. I steamed the broccoli before I chopped it.

Next, I rolled out my biscuits and put them inside the muffin pan.

Then, I mixed up the rest of the ingredients and........

started filling the biscuits inside the muffin pan.

There should be just the right amount of filling for 10 biscuits. Keep Packing and filling all the cups until you're out of the veggie/cheese filling. (I wish the cans of biscuit dough contained 12 biscuits, instead of only 10, oh well.)

Ready to eat!

The Results... 
Delicious!  My husband doesn't like canned biscuits (he prefers homemade), but he still likes these Veggie and Cheese Biscuits.  I like how easily they reheat in the microwave.  I can warm a couple up for a quick lunch in the afternoon.  The kids were split on these.  My son liked them, but my daughters didn't care for them, but they are not big fans of broccoli or onions.

This is a recipe you can "play" with and change the veggies if you like.  Just soften/cook any veggies that are crunchy like broccoli before adding them to the mix.

I'd like to know what quick and healthy recipes you make!  Share them here or over at our facebook page.  Thanks!

I share recipes when I can at these linky parties.

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Red Beans and Rice (slow cooker)

 

All the recipes on this blog to this point have been new recipes that we have tried for the first time and shared our results.  My husband recently suggested that I also add some "tried and true" recipes or favorite recipes that my family requests often.  I liked this idea and I have created a tried and true label in the sidebar to make it easy to find them.  

My Biscuits are Burning has been a wonderful way to share, keep and organize recipes.  We will continue to try new recipes, but now I'm looking forward to also sharing the recipes that we really love and have made many times over the years.  My son requested Red Beans and Rice for dinner this week and I thought this would be a great recipe to start with.

Red Beans and Rice is a traditional southern dish.  When I was a little, my family lived in Mississippi and that's where I was first introduced to Red Beans and Rice.  You could buy red beans already seasoned and ready to use in a can.  My mom would add sausage and serve it over rice.  When we moved away from Mississippi, we couldn't find the seasoned red beans anymore.  So, my mom found this recipe and it became one of our favorite dinners.  My brothers and I would make requests for these Red Beans and Rice.  After I was married this became one of my husband's favorite dinners and now our kids also request this dish. 

My copy of the recipe in my mom's handwriting

Ingredients (printable recipe)
8 strips of bacon
1 medium white onion, minced
3 celery stalks plus leaves, minced
2 cloves garlic, minced or pressed
2 Tablespoons chili powder OR chili seasoning mix
2 Tablespoons brown sugar OR 2 teaspoons molasses
3/4 tsp. pepper
1 (15 oz.) can tomato sauce
2 (15.5 oz.) cans red beans or kidney beans and liquid
2 lbs. of sausage cut into 1 inch pieces (I used two 14 oz. packages of smoked sausage)
Cooked rice, about 6 cups
Hot sauce, if desired
Directions
1. Cook bacon in a large frying pan, drain on paper towels and set aside. Crumble when cooled.
2. Saute onion, celery (without leaves) and garlic in bacon fat until soft.
3. Stir in celery leaves, crumbled bacon and all other ingredients.
4. Pour into slow cooker and cook on low for 4-5 hours.
5. Serve over rice. Add a dash or two or a few of hot sauce if you like. Enjoy! 
Serves 4-6 

Source: Mom

Getting the veggies ready

The bacon smelled so good that everyone came into the kitchen to see what I was up to. :)

Getting the onion and celery nice and soft while it sautes in the bacon grease.

I can usually find red beans (not seasoned). Kidney beans work just as well, especially if you already have some in your pantry.

I put everything except the sausage in the pan and stirred it up (the pan was getting full). Then, I added it to the slow cooker with the sausage.

Use whatever sausage you like. We usually use smoked sausage that is easy to find at the grocery store. You could use andouille sausage to be more authentic, but it tends to be too spicy for our kiddos.

Lookin' yummy. Now we just have to wait 4-5 hours. Don't forget to get your rice ready, too!

The Results...
Once the bacon is cooked and crumbled and the veggies are soft, you basically just add everything to the slow cooker and forget about it for 4-5 hrs.  This is a great dish for potlucks and parties.  Make it for football parties in the fall or anytime you want an easy, slow cooker meal that is hearty and delicious!

I share recipes at these linky parties.

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Cool Whip Frosting

Since it's very cold outside, I've been turning the oven on and baking more than usual.  My little 5 yr. old loves to help!  She received a princess cupcake kit for Christmas and she's been asking to make cupcakes.  I want to try this Cool Whip Frosting, too.  So, we are making cupcakes today!

Ingredients (printable recipe)
1 cup milk
1 (3 1/2 ounce) package instant pudding mix, any flavor
1/4 cup powdered sugar (granulated sugar will work, too)
8 ounces Cool Whip
Directions
1. Pour milk into bowl add pudding mix and sugar.
2. Beat with a wire whisk for 2 minutes.
3. Gently fold in Cool Whip.
4. Frost cake or cupcakes and store in the refrigerator for up to 2 days.

Adapted from Food.com and Kraft

The Results...
Fluffy, light, sweet and lemon-y (I used lemon pudding).  What I really like about this recipe is that you can change the flavor to match the kind of cake you make.  Use cheesecake pudding for a carrot cake or chocolate pudding with a chocolate cake or butterscotch pudding with a yellow cake.  You get the idea.

I also like that Cool Whip Frosting is lighter than traditional frosting and it only takes five minutes to make!  I have nothing against traditional Buttercream frosting.  It's just nice to have a quicker and lighter option.

Update Oct. 11, 2013
We still love this frosting! I've added it to our Tried and True recipes.  I still love how quick, easy and light this frosting is and my family still loves to eat it. :)  Here's a picture of some Halloween cupcakes I made recently with vanilla and chocolate flavored Cool Whip Frosting. 

 
Other recipes you might like:
Buttercream and Chocolate Buttercream Icing
Chocolate Velvet Cupcakes with Cream Cheese Icing
Animal Cupcakes

This recipe is shared at:

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