Hot Broccoli Dip

This dip is a crowd pleaser...make sure you don't run out.

Ingredients:

1 round of sourdough bread (about 1 & 1/2 pounds)
1/2 cup celery, chopped
1/2 cup red bell pepper, chopped
1/2 cup onion, chopped
2 tbl butter
1 pound Velveeta cheese, cut into 1/2 " cubes
1 pkg (10 oz) frozen chopped broccoli, thawed and drained well

Directions:

1. Preheat oven to 350 degrees.
2. Cut a thin slice from the top of the loaf of bread, remove center, leaving a 1 " thickness to shell. Cut removed bread into bite size pieces. Spread bread pieces onto a baking sheet, then add bread shell (replaceing top). Bake for 15 minutes. Remove and cool slightly.
3. Meanwhile, combine celery, red bell pepper, and onion with the butter in saucepan and cook on medium heat until tender.
4. Add velveeta and cook on low until melted, stirring frequently. Add broccoli, and cook until heated through, stirring frequently.
5. Pour into bread shell, just before serving. Serve with bread pieces, crackers, veggies.

***20 servings

Quick, Comfort Food Casserole

Everything in this casserole is a comfort food. It's very easy and tastes great.

Ingredients:

2 eggs, beaten
1 cp mayonaise
1 can (10 oz) cream of celery
2 pkg (10 oz each) frozen chopped broccoli, thawed and drained
8 oz cubed, cooked chicken (about 2 cups)
1 cp chopped onion
4 oz shredded, cheddar cheese
1 tsp salt
1/2 tsp pepper
1 cp packaged herb stuffing mix
2 tbl butter, softened

Directions:

1. Preheat oven to 325 degrees and lightly spray 13x9 pan or 2 quart casserole.
2. In bowl, beat eggs, stir in mayo and soup until blended.
3. Stir in broccoli, chicken, onion, cheese, salt and pepper.
4. Transfer to prepared pan, sprinkle with stuffing and dot with butter.
5. Bake for 45 minutes or until bubbly.

***serves 8

Chicken and Broccoli Pockets

I'm not sure where I found this recipe, but I'm glad I did. It's really simple and a family pleaser.


Ingredients:

1 can (1.75 oz) broccoli cheese soup, divided
1/2 cup milk
1 pkg (10 oz) refrigerated, cooked and sliced chicken breast, coarsely chopped
1 pkg (10 oz) pkg frozen chopped broccoli, thawed and drained
1/4 tsp pepper
1 pkg (17.3 oz) frozen puff pastry, thawed

Directions:

1. Preheat oven to 375 degrees
2. In medium saucepan, combine 1/2 cup soup and the milk..set aside.
3. In medium bowl, combine remaining soup, chicken , broccoli, and pepper...mix well.
4. With rolling pin, roll out each puff pastry sheet to 12" squares, cut each sheet into 4 equal
squares. Place equal amount of chicken mixture in center of each square. Fold the pastry
over the filling to form a triangle. Press the edges together to firmly seal.
5. Place on 2 baking sheets. Bake 20-22 minutes or until golden. Heat soup and milk mixture
over medium, until hot and bubbly...stirring occasionally. Spoon over pockets and serve.

***8 servings

Broccoli Cheddar Casserole

This is a great dish for a large crowd (14-16 servings), or cut it down for the family.

Ingredients:

8 cups chopped fresh broccoli
1 cup finely chopped onion
3/4 cup butter or margarine
12 eggs
2 cups whipping cream
2 cups (8 ounces) shredded cheddar cheese, divided
2 tsp salt
1 tsp pepper

Directions:

1. Preheat oven to 350 degrees and grease a 3 quart baking dish.
2. In a skillet over medium heat, saute broccoli and onion in buttere until crisp tender, about 5 minutes, then set aside.
3. In medium bowl, beat eggs, then add cream and 1 & 3/4 cups of the cheese...mixing well.
4. Stir in the broccoli mixture, salt and pepper.
5. Pour into prepared baking dish, then set pan in a larger pan filled with 1 inch of hot water.
6. Bake, uncovered, for 45-50 minutes, or until a knife inserted near the center comes out clean.
7. Sprinkle with the remaining cheese and let stand 10 minutes before serving.

Broccoli Dip

This is a traditional, popular party item. Everyone seems to love this dip, and usually there are no leftovers.

Ingredients:

1 (1 & 1/2) pound sourdough bread loaf
1 (8 ounce) block of cream cheese, softened
1 cup plain yogurt
1/2 cup mayonnaise
dash of hot pepper sauce
1 (1.4 ounce) pkg vegetable soup/recipe mix
1 (8 ounce) can water chestnuts drained and chopped
1 (10 ounce) frozen chopped brocccoli thawed and drained

Directions:

1. Cut slice from the top of loaf of bread...carefully remove center, leaving a 1 inch shell.
2. Cut removed bread and top slice into bite sized pieces.
3. Bake bread pieces at 350 degrees for 15 to 20 minutes or until golden brown.
4. Combine cream cheese, yogurt, mayo, and hot pepper sauce...mix until well blended.
5. Stir in the soup mix, water chestnuts, and broccoli.
6. Spoon into bread shell and serve with reserved bread pieces and assorted veggies.

Summer Salad

My sister in law made this for BBQs. I just loved it. It's a little time consuming , but not difficult.

Ingredients:

1 bunch cauliflower
1 bunch broccoli
1 medium red onion
1 8 ounce block cheddar cheese-grated
1 small jar of mayonaise
3/4 cup sugar
1 small pkg of real bacon pieces

Directions:

1. Finely chop the cauliflower, broccoli, pulling apart making very small pieces. Do not use the stalk.
2. Finely chop red onion. Add to broccoli and cauliflower.
3. In another bowl, mix together mayo, and sugar and refrigerate at least 1 hour prior to mixing with veggies, cheese.
4. About 1 hour prior to serving, mix vegetables, cheese, bacon pieces and mayo mixture together....refrigerate until ready to serve.

Chicken Broccoli Divan

My Mother said this dish was traditionally a 'new brides' dish. One that was easy to put together, but would impress the 'mother in law'. All I know, is that I like it.

Ingredients:

12 ounces skinless, boneless chicken breasts
butter
1/2 cup chicken broth
1 & 1/2 cup cheese sauce- can use Velveta or cheddar cheese soup
1/4 cup dry white wine
1 pkg (10 ounce) frozen broccoli
1/4 cup grated parmesan

Directions:

1. In 4 tbl hot butter in skillet, over medium heat, saute chicken 10 minutes on each side. Add broth, simmer, covered about 10 minutes.
2. Preheat oven to 350 degrees, grease a 12 x8 shallow baking dish.
3. In small saucepan, combine cheese sauce & white wine.
4. Bring to boiling over medium heat, stirring occaisonally. Reduce heat, simmer 3 minutes...remove from heat.
5. Cook broccoli as directed and drain.
6. Place broccoli in baking dish, then place chicken on top. Spoon sauce over chicken and sprinkle with parmesan cheese.
7. Bake 15 minutes ot until sauce is bubbly and top is lightly browned.