- 2 heads cauliflower, broken into florets
- ½ cup heavy cream
- ½ stick butter
- 8 oz. sharp, shredded cheese
- Salt & pepper, to taste
Mix 1st 3 ingredients together in a lg. microwave-safe bowl, and heat on high for 8 min. Stir, and microwave another 8 min. Transport to a blender or food processor, along w/ the remaining ingredients. Puree until smooth.
- 2 (14.5 oz.) cans cut green beans, drained
- 1 (10 ¾ oz.) can condensed cream of mushroom soup
- 1 ½ cups shredded cheddar cheese
- 1 can sliced mushrooms, drained
- ½ cup milk
- 1 tbsp. Worcestershire sauce
- ¼ tsp. pepper
- 1 (6 oz.) can French-fried onions
Preheat oven to 350º. Mix together all, but the last, ingredient. Stir in ½ the onions. Spoon into a greased, 8” square baking dish. Bake, uncovered, for 30 min. Sprinkle the remaining onions on the top, and bake 5 min. more so that the onions are golden.
- 12 oz. cooked shrimp, tails removed
- 1 tbsp. butter
- 1 tsp. Old Bay seasoning
- Salt and pepper, to taste
- ½ loaf ciabatta bread, cut in ½
- ¼ cup mayonnaise
- ¼ cup chopped fresh chives
- 2 cloves minced garlic
- 1 cup shredded cheese
Sautee shrimp w/ butter and Old Bay for just a min. or 2, until coated. Let cool a bit, and then chop into sm. Pieces. Preheat oven to 350º. Toss shrimp w/ all other ingredients, except for the bread. Spread mixture onto each piece of bread. Place on a nonstick foil-lined baking sheet, and bake for 10-13 min., or until heated through w/ melted cheese. Slice, and serve warm.
- Desired amount of potatoes, diced
- Desired seasoning
- Ranch dressing
- Shredded cheese
Preheat oven to 400º. Place potatoes in baking dish, and dot w/ thin slices of butter. Season; cover w/ aluminum foil; and bake for 50-60 min., or until potatoes are tender. Add ranch dressing, and then top w/ cheese. Cook another 5 min., or until cheese is melted. Sprinkle w/ additional seasoning, and serve.
- 3 zucchini
- 3 tbsps. butter
- 3 tbsps. flour
- 1 ½ cups milk
- 2 cups shredded cheese, divided
- Salt and pepper, to taste
- Garlic powder, to taste
Preheat oven to 350°. Slice zucchini into about ¼” slices. Grease a 9×13” casserole dish, and layer the bottom of the dish w/ half of the zucchini. Season w/ last 2 ingredients. In a med. saucepan, melt the butter on low, and then add flour. Whisk until golden brown, and slowly whisk in milk until smooth and thickened. Add 1 cup of cheese, and stir until melted. Remove from heat, and pour half of the mixture across the first zucchini layer. Place the remainder of the zucchini on top of the cheese sauce, and season with last two ingredients. Cover w/ remaining sauce and the remaining cheese. Bake uncovered for about 40 min. If desired, you may place the dish under the broiler for a few min. for golden cheese.