Coconut Cream Cake

Posted on February 19, 2014 by Rebecca Baugh

I am nuts about coconuts!

And you thought I was just nuts… : )

This week is treat day at school and I am making a few things to share. I found this super easy, super moist, recipe for Coconut Cream Cake. It was the perfect cake to make when you are a little pressed for time cause you start with just a cake mix. I made this delicious cake a couple of days early and put it in the freezer. I can’t wait to share it later this week.

It has a secret ingredients….sshhhh…..

One of the things that makes this cake so, so, so, good, is that it has a whole can of cream of coconut in it. You use half the can in the batter. The other half of the can you pour over the cake while it is still warm. The super sweet syrup seeps down into the cake making it super moist.

If you need a quick, easy and delicious cake, oh, and if you love coconut as much as I do, this cake is perfect for you.

Here is what you need.

You just need a few simple ingredients for this cake. I only had to go to the store to get the cream of coconut. If you have a hard time finding cream of coconut, you will need to look in the liquor department at your grocery store.

The first thing you need to do is start making the cake, following the directions on the back of the box. You can use a white or yellow cake mix.

Next, you need to open your can of cream of coconut. You may need to stir the cream of coconut because the coconut fat might have risen to the top. I pour the cream of coconut into a measuring cup. I think one can has about 1 1/2 cups of cream.

Pour approximately half of the cream of coconut into the cake batter.

With a stand mixer, mix together the cake batter for about 3 minutes on medium. The batter will be slightly thin. Pour the batter into a 9 by 13 greased cake pan. Bake in a 350 preheated oven for around 30 minutes, or until a toothpick comes out clean in the middle.

While the cake is still warm, take a fork and poke holes into the cake.

Now, you can pour the rest of the cream of coconut over the cake. It will seep into the holes you made into the cake with the fork. Let the cake cool completely now.

When the cake has cooled completely, frost the cake with cool whip. Lastly top the cool whip with the coconut. Add as little or as much coconut as you want.

See how easy peasy this cake it?

It is good too!

Here is the recipe:

Coconut Cream Cake

Ingredients:

White or Yellow cake mix (below are the amounts of eggs, water and oil that I used, you can use the amounts that is on the back of your cake box)

2 eggs

1/4 cup oil

1 1/3 cup water

1 can of cream of coconut

1 can of Angle Flake coconut (I could not find a can, so I just used part of a bag of Angle Flake coconut)

1 container of cool whip (sit it in the refrigerator to thaw enough to spread on cake)

Directions:

With a mixer, mix the cake mix, eggs, water and oil. Add half of the can of cream of coconut. Mix for 3 minutes. Pour the batter into a greased 9 by 13 cake pan.

Bake in a preheated 350 oven for approximately 30 minutes or until a tooth pick inserted in the middle comes out clean.

When the cake is done, poke holes in the cake with a fork.

Pour the rest of the coconut cream over the warm cake. Spread coconut cream over the top of the cake if necessary.

Cool Completely.

When the cake is cooled, frost the cake with cool whip. Top the cool whip with coconut.

I suggest storing this cake in the refrigerator after you top the cake with cool whip.

You will go nuts for this Coconut Cream Cake, just like I did.

Enjoy,

Becky

The Thaw….finally.

Posted on February 17, 2014 by Rebecca Baugh

Mid Missouri had freezing rain this morning, but by afternoon, the sun came out and the melting started. It was like a river running down the street in front of my house.

This is what the little garden looked like last week.

Now, with the melted snow, I am growing mud.

Lots of mud.

Anyone know of a good mud pie recipe?

Becky

Nilla Wafer Banana Bread

Posted on February 17, 2014 by Rebecca Baugh

With two year old youngest grandgirl in the house, one thing I almost always have in the kitchen, is bananas.

She is banana crazy!

So, when I am out of bananas, I know I need to peel out and buy another bunch…pronto.

What generally happens, is that oldest daughter goes and buys bananas, too.

Now, I have two bunches of bananas in the kitchen. Grandgirl is in banana heaven, but she can only eat so many bananas.

Anywho, when I found this new version of banana bread, and extra bananas in the house, I thought I would give this recipe a try.

The nilla wafer banana bread lasted maybe, 24 hours, before it was all gobbled up. It is a sweet banana bread. The added vanilla wafers gives this recipe a banana pudding taste, but in a bread.

If you are looking for an interesting and different banana bread recipe, this one is sure to please both old and young alike.

Here are your step by step instructions:

This is what you need to make this truly different banana bread.

The first thing you need to do is count out the vanilla wafers, put them in a plastic bag and mash them up with a rolling pin.

In a large bowl, cream together the butter and the sugar.

Add the two eggs to the creamed butter and sugar. With a mixer, mix in the eggs.

Add in chopped bananas and with the mixer, mix the bananas in.

In a different bowl, stir together the crushed vanilla wafers and the flour.

Add the baking powder and salt to the flour mixture. Stir all the dry ingredients together.

Alternately stir in the flour mixture and the milk, until you have mixed both the flour mixture and milk in. If you are adding nuts, this is where you would stir in the walnuts or pecans.

Once the batter is all mixed up, pour the batter into a 9 by 6 greased loaf pan.

Bake the bread for about an hour in a 350 degree oven.

Here is the recipe:

Nilla Wafer Bread

Adapted from Taste of Home Magazine (I think, cause I just copied the recipe and forgot where it came from…my bad)

Ingredients:

1 1/2 cup flour

35 crushed Nilla Wafers (using the name brand adds more nilla wafer flavor, I found that out after I made one batch using a off brand)

2 1/4 teaspoon baking powder

1/2 cup softened butter

3/4 cup sugar

2 eggs

2 ripe bananas, cut up or mashed (you need about 1 1/4 cup banana)

1/2 cup milk

3/4 cup walnuts or pecans (I did not use nuts, cause the Super Hero does not like nuts)

Directions:

Preheat your oven to 350 degrees.

In a large mixing bowl, cream together the butter and sugar. Mix in the eggs. Beat in the mashed bananas until the bananas are mixed thoroughly in.

In a separate large bowl, stir together the flour, wafers, baking powder and salt.

Stir in the milk alternately with the milk.

Stir in the walnuts or pecans.

Spread the batter into a greased 9 by 5 inch loaf pan

Bake for about one hour or until the a toothpick inserted into the center comes out clean.

Cool on a cooling rack.

One thing I would do different is, use name brand vanilla wafers (nilla wafers) and add 1 teaspoon vanilla.

Hope you enjoy this recipe!

Becky

My Little Garden Update

Posted on February 7, 2014 by Rebecca Baugh

Here is a picture of My Little Backyard Garden.

I took this picture a couple of weeks ago. Now, imagine it with 8 inches of snow over it with another 1/4 in of ice underneath.

The raised garden beds are littered with pine needles that I will need to remove. The orange pots are full of those artichoke plants I had such high hopes for. The artichokes were suppose to be ones that you could harvest artichokes in one season. I think they sent me the wrong seeds. Boo…hoo….I babied those artichokes for 10 months.

Here are a few of the planters I used on the patio. I planted egg plant and sweet peppers on the patio. The good news is that they did great!

The Little Garden is just waiting for warmer weather.

You are probably wondering why I am showing you pictures of a dormant garden.

Well, it is just a reminder that is just about time to start planting your seedlings indoors.

I will be starting my onions, peas and a few other seeds in the next few weeks.

I plan on having a early spring garden and install a floating row covers over the raised garden beds to protect the new plants from the potential cold weather.

Company and I are planning on having a large garden at his country home. We planted several fruit trees to add on to what he already had, back in the fall.

With the help of the grand girls, we planted 2 more apple trees, a peach tree and four cherry trees.

Company had this great hole digger on his tractor. It makes planting trees pretty easy.

We planted another peach tree next to the one he had, to see if it would help produce bigger peaches.

We also planted 2 different varieties of apple trees and planted those near the 4 he already has.

Lastly, we planted 4 cherry trees in his front yard. We thought they would be pretty there next to the old civil war cemetery.

Did I ever mention he has a civil war cemetery on the edge of his front yard?

How fun (creepy) is that? : )

Hope they like cherry trees.

Just wanted to give you an update on my latest garden report.

What are you planning on planting this spring/summer/fall?

Becky

Crusty White Bread

Posted on February 6, 2014 by Rebecca Baugh

Are you craving bread?

In like, warm, soft, crusty bread that is perfect with that homemade jam and butter.

I sure am.

I think, it is because of the below freezing temperatures and the 8 inches of snow outside.

Instead of apple a day, doesn’t the doctor suggest a slice of homemade crusty bread, will keep the doctors away.

Ok…fine….the doc did not…but the doc should have. : )

Oldest Daughter who does not cook, ate ALL (well, almost all) the Molasses Oatmeal Bread I made the other day.

So,….now that the roads are clear enough for her to go back to work (I still have another snow day from school), I thought I would make some bread, and eat all I wanted before she came home.

Great Plan…right? (Devilish smile)

Don’t worry about the girl who cannot cook….I made two loaves. One for me…and one for everyone else.

See, I know how to share.

Why, don’t you try this, melt in your mouth crusty white bread, and see if you feel like sharing.

Here is what you need to make the perfect Crusty White Bread.

You will need, flour, yeast, sugar, vegetable shortening, butter, salt, eggs, lemon juice and oil.

In a measuring cup, put in your lukewarm water, yeast and 2 tablespoons of sugar. The sugar feeds the yeast and helps it to activate.

After about five minutes your yeast should look like this. The bubbles on top tell you that the yeast is activated.

Now, switch to a stand mixer and add in the eggs and vegetable shortening.

Now, add on the salt and the lemon juice.

Add in the sugar (I forgot to take a picture of me adding the sugar). Mix everything together with the beater attachment on your stand mixer.

Add in the activated yeast and mix in with the egg mixture.

Add in three cups of flour and beat in with the mixer. It will look like a thick paste mixture.

Now, switch to you dough hook and add another 3 cups of flour. If you do not have a dough hook, use your beater to add more flour, then just knead the dough by hand to add in the rest of the flour.

After I used my dough hook on the dough for five minutes. I took it out and put the dough on a lightly floured pastry board.

I kneaded the dough, adding just enough flour to make a soft dough. I placed the dough in a large bowl.

Brush a little oil on top of the bread, Put a towel on top of the bowl and place the bowl in a warm place for the dough to rise.

After about an hour the dough will rise to double it’s size.

Place the dough back on the lightly floured pastry board and cut the dough in half. (if you do not have a pastry board just use the kitchen counter)

Roll the dough out to a 9 inch by 18 inch rectangle.

Roll the dough up from the short end.

Seal the edge of the dough to the loaf by pinching it together.

Place the dough into a greased 9 inch by 5 inch bread pan.

Cover the pans with a towel and let the loaves rise till they double in size. Now, it is time to bake the bread. I lowered my rack in the over to one notch lower. I preheated my oven to 370. Bake the bread for 25 to 30 minutes or until the bread sounds hollow inside and is nicely browned.

When they come out of the oven, brush the loaves with melted butter.

Take the bread out of the pans and cool completely. I know it is hard not to cut into them now. : )

See what a beautiful loaf of bread this recipe makes?

I think you have waited long enough for the recipe : )

Here is the recipe.

Crusty White Bread

Ingredients:

2 envelopes of active dry yeast

2 cups of lukewarm water (105 to 110 degrees)

2 tablespoons sugar to add to the yeast and water

1/2 cup sugar to add to the dough

2 large eggs

1/4 cup vegetable shortening

1 tablespoon salt

1 tablespoon lemon juice

6 to 6 1/2 cup flour. I used all purpose flour, but you can use bread flour if you have it.

1 tablespoon oil to put on top of the dough while rising

2 tablespoons butter, melted to put on top of the loaves when they come out of the oven.

Directions:

In a large liquid measuring cup, measure out the warm water. Add the yeast and the sugar. Stir to dissolve. Wait 5 minutes for the yeast to activate.

In the bowl of stand mixer. Add the eggs, vegetable shortening, sugar, salt and lemon juice. With the beater attachment, mix together.

Add the yeast mixture to the egg mixture in the mixing bowl. Mix in.

Add in 3 cups of flour and beat in with the mixer until it is mixed in completely.

Switch to your dough hook attachment. Add in 3 more cups of flour. Knead in the flour with the dough hook for five minutes.

Take the dough out of the bowl and put on a floured surface. Knead in enough flour to make a nice soft dough.

Put the dough into a grease bowl. Brush oil on top of the dough. Cover the dough with a towel, put in a nice warm place (85 degrees if you can). Let the dough double in size.

Take the risen dough and place it on a floured surface and cut in half.

Roll each half into a rectangle that is 9 inches by 18. Roll the dough up by the short end. Seal the ends and the edge of the dough by pinching it together.

Put the loaves into lightly greased bread pans.

Cover the dough and let them rise, till doubled.

Preheat oven to 370 degrees. Lower the oven rack by one notch. (So the top of the bread does not too brown when baking)

Bake 25 to 30 minutes or until loaves are a golden brown and should sound hollow when tapped.

Remove loaves from pans and put on a wire cooling rack. Brush the loaves with melted butter.

Cool completely before slicing.

Nothing is better than homemade crusty white bread!

Hope you will try to make some for yourself!

Stay warm and eat food….really good food!

Becky

Roasted Smashed Potatoes

Posted on February 6, 2014 by Rebecca Baugh

The other night I made some BBQ Roast Beef Sandwiches from a roast I had in the crock pot. I was looking for a easy peasy side dish that everyone would eat, including the picky eaters, Company and Super Hero.

One thing that Company and the Super Hero have in common, is their love for potatoes.

I picked up these red potatoes earlier in the day at Aldi’s. I thought I could make roasted smashed potatoes out of them.

Normally with smashed potatoes, you use small new potatoes, or another small potato variety.

My red potatoes were a little big, but I thought I could just cut them in half and it would work.

Heck Ya, it did.

Smashed Potatoes are so easy to make. You can just put them in the oven, forget about them while you make other things, and then go back to them and finish up.

Here is how you make them.

Take washed potatoes, if they are on the big side, just cut them in half. Place them on a cookie sheet.

Drizzle with olive oil. I took my hands and rubbed olive oil on each one.

Take a couple of seasonings. I used sea salt and vegetable grill seasoning. You can use pepper too.

Sprinkle with seasoning. Now, you are ready to bake in a preheated 400 degree oven until they are fork tender.

Now, take a cup and push down on the potatoes and smash them. This is the real fun part.

Looks like a steam roller went over them. hehe…. You can drizzle a little more olive on them and maybe a tad bit more seasoning. Now, pop them back in the oven for 10 more minutes.

Walla….Roasted Smashed Potatoes.

Go, smash some down. : )

Becky

Molasses Oatmeal Bread

Posted on February 4, 2014 by Rebecca Baugh

I love Molasses.

There I have said it.

I am a molasses snob too.

I want my molasses (sorghum) to taste just like I used to eat on hot biscuits at my grandma’s house.

I was so excited that I found a farmers market in Springfield (Baby College Girl lives there) where a Mennonite family sells the exact tasting molasses I am looking for.

I pretty much bought them out, the last time I was in Springfield,

Anywho, when I can across this old bread recipe and it had molasses in it, I knew I would have to give it a try.

Here is what you need to make this bread.

You will need oatmeal, butter, flour, yeast and molasses or sorghum.

First thing you do is put the oatmeal in a bowl and pour hot water over it. Let it set for about 45 minutes or until it thickens up.

Now, you add the softened butter and the molasses. Stir to combine.

Add the yeast to lukewarm water to dissolve . Add the salt to the oatmeal and molasses mixture.

Once the yeast has dissolved you can add it to the molasses and oatmeal mixtures. Now, I switched to my stand mixer. I poured in the oatmeal mixture and added the flour.

I put on my dough hook and kneaded in the flour. The dough is very soft and sticky and that is ok for now.

I covered the dough with plastic wrap and put a towel over the bowl. I set the bowl in a warm place in my kitchen until it doubled in size.

In about a hour or so, the dough has risen to double it’s size.

Take the dough out of the bowl and put in on a well floured surface.

I sprinkled some more flour on top. I then kneaded the dough by hand, adding more flour as needed until I got a soft dough.

I cut the dough in half. I then formed the dough into loaves.

I put the loaves into little greased loaf pans. I covered them with a towel until they doubled in size.

Bake in a preheated 350 degree oven for about 50 minutes. Let cool in the pans for 10 minutes then remove.

Try to wait until the bread cools before slicing. I have a hard time with this!

I took one of these loaves to my sister Jeanie Beanie’s house for her dinner after church on Sunday. My other loaf is almost gone. Yikes! It went great with the beef stew I made for dinner.

Hope you give it a try.

Here is the recipe:

Molasses Oatmeal Bread

Ingredients:

2 cups boiling water

1 cup quick or regular oats

1/2 cup molasses or sorghum (do not use blackstrap molasses, it is too bitter for this recipe)

1 tablespoon butter

1 1/2 teaspoon salt

1/2 cup lukewarm water

1 package yeast

4 1/2 cups to 5 cups of flour (you will use an additional 1/2 to 3/4 cups for kneading later)

Directions:

Mix boiling water and the oats together in a large bowl. Let it sit for up to one hour or until the oatmeal thickens. Now, add the molasses, slat and butter. Stir to combine. In a small bowl, put the lukewarm water and yeast, stir to dissolve the yeast. Add the yeast mixture to the oatmeal mixture and stir together. Pour the oatmeal mixture into a stand mixer with an attached dough hook. Add the flour. Knead the flour and oatmeal mixture together for about 5 to 6 minutes. The dough will be sticky. If you do not have a stand mixer, you can beat the flour in by hand as the dough is pretty soft. Cover the dough with plastic wrap to prevent from drying out and then cover with a towel. Let the dough rise until it has double in size. Punch the dough down and put on a floured surface. Add enough flour to make the dough firm enough to knead. Shape the dough into two loaves. Put the loaves in greased loaf pans. Cover the pans with a towel and let rise till double. Bake the loaves in a preheated 350 degree oven for about 50 minutes. Let the loaves cool in the pans for about 10 minutes. Then take out of the pans and cool on a cooling rack.

Enjoy!

Becky

Favorite Farmer’s Oatmeal Cake

Posted on February 3, 2014 by Rebecca Baugh

Jeanie Beanie is having a Par—tay!

Well, she had everyone over for lunch after church yesterday. She made Oven BBQ Ribs and a whole bunch more goodies. I am bringing my left over Frozen Fluffy Strawberry Pie.

Now, don’t get all worked up, I did not just bring left overs ; ). I made a fresh batch of Grandma Jackie’s Broccoli Rice Casserole, a loaf of Oatmeal Bread, and this scrumptious Favorite Farmer’s Oatmeal Cake.

I saw this recipe in a Taste of the South magazine a month or so ago. It has taken me this long to finally get around to making it. I had a little bite last night and if I had not already eaten a big warm slice of the Oatmeal Bread, there might not have been any cake left to take to Jeanie Beanie’s house. It has a moist cake bottom and you put a icing topping on top, that has coconut and pecans in it. You spread the topping on, and bake the cake a few more minutes and the topping (icing) bakes right on top of the cake.

Pretty amazing right?

Here is what you need to make this feel good and taste delicious cake:

You need oatmeal, flour, brown and white sugar, eggs, baking soda, butter, nutmeg water, salt vanilla, coconuts and pecans.

Here is how you get started:

This is a part one of the recipe. The first thing you do is take the oatmeal and pour boiling water over it. Let it set for a hour until it thickens.

In a separate large bowl, beat together with an electric mixer the shortening, brown sugar and white sugar.

Next, you add in the two eggs and beat them in until they are fully incorporated.

Now, it is time to start adding the dry ingredients. Start by add the oatmeal that you softened with boiling water. Then add the flour.

Now you can add in the salt, baking soda and nutmeg. Then add in the vanilla.

Mix all the ingredients together and pour into a greased 8 by 8 pan. Bake at 350 for about 30 minutes. Now you are done with part one.

This is part two of the recipe. In a medium bowl you can start putting together the topping. Put in the softened butter and the coconut.

Now, add in the brown sugar and the egg yolks.

Last, add the chopped pecans and mix everything together until it is well blended. Now, wait until the cake is baked until slightly brown on top.

After the cake has baked for about 30 minutes take it out to put the topping on.

Spread the topping to top of the cake. Don’t worry if you cannot spread it out evenly, the topping spreads as it bakes. Put the cake back in the oven for another 15 to 20, or until the topping is slightly brown.

Here is a picture of it all baked up. : )

Here is the recipe:

Favorite Farmer’s Oatmeal Cake

Adapted from Taste of the South Magazine (I love these magazines)

Ingredients:

(for the cake)

1 cup quick cooking oats (not instant)

1 1/2 cup boiling water

1/2 cup vegetable shortening

1 cup brown sugar

1 cup sugar

2 large eggs

1 1/2 cup flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon nutmeg

1 teaspoon vanilla (I used pure vanilla)

(for the topping)

1/2 butter, softened

1 cup sweetened flaked coconut

1 cup brown sugar

2 large egg yolks

1 cup chopped pecans

Directions:

In a medium size bowl, combine the quick cooking oats and the boiling water. Let it stand until it thickens about 30 minutes. In a large bowl, beat the shortening, brown sugar and white sugar together until fully mixed. Add the eggs and beat in. Add in the thickened oatmeal, flour, baking soda, nutmeg, salt and vanilla. Beat all the ingredients together until they are combined. Pour batter into a greased 8 by 8 baking pan. Bake the cake in a preheated 350 degree oven for about 25 to 30 minutes, or until the top is slightly browned.

Make the topping while the cake is baking. In a medium size bowl, combine the butter, coconut, brown sugar, egg yolks and pecans until combined.

When the cake is slightly brown on top, drop the topping by spoonful’s on top of the cake. With a spatula, spread the topping over the hot the cake, being careful no to teat the cake.

Put the cake with the topping on, back into the oven and bake another 15 to 20 minutes, or until the topping is slightly browned. Be careful not to over cook the cake.

Don’t you just want to stick your fork in it and take a bite.

I sure did!

If you love oatmeal as much as I do, try making my Oatcake with Blackberries and Blueberries.

Enjoy!

Becky

Frozen Fluffy Strawberry Pie

Posted on January 31, 2014 by Rebecca Baugh

Who is their right mind would make a frozen dessert on a brrrrry cooooold day.

I never said I was in my right mind.

It all started with some strawberries I needed to use up. I was looking for something out of the ordinary when I came across this old recipe. I found it in a old tattered newspaper that was tucked away in a drawer. The recipe looked simple enough and I thought the ingredients would make a yummy combination. So, I decided to give it a try.

It turned out to be a smooth and creamy dessert. I loved the flavor of the pie with the smashed strawberries. I also loved that you could substitute another fruit like blueberries instead of the strawberries.

The Oldest Daughter who does not cook and I are going to have another piece tonight with some hot tea. This proves that you can enjoy this dessert all the year around.

Anywho, if you are looking for a little something to cool you off while you watch the super bowl this weekend, why not try a piece of Frozen Fluffy Strawberry Pie.

Here is what you need to make this cool dessert treat.

You will need a graham cracker crust. You can make your own but since I made this on a school night, I just stopped at the store and bought one. You also need strawberries, cream cheese, lemon juice, sweetened condensed milk and a carton of cool whip or a store brand of whipped topping.

The first thing you will do is take the cream cheese and put in a large bowl and beat until fluffy.

Next, pour in the sweetened condensed milk in with the cream cheese. With a mixer, combine the two together.

Ad in the smashed strawberries. I let my mixer do most of the work smashing the berries and mixing them in with the pie mixture.

Add in the lemon juice and stir in. Now, it is time to fold in the whipped topping.

Lastly, you can load up the pie. I did not think all the filling would fit into the pie shell. I kept loading it up and guess what? It did all fit.

I even put some strawberries on top. Now, all you have to do is freeze it for at least four hours. When you are ready to have a slice, take the pie out of the freezer for 15 minutes before you slice a piece.

Are you ready for the recipe?

Here it is.

Frozen Fluffy Strawberry Pie

Ingredients:

3 ounces of cream cheese

14 ounce can of sweetened condensed milk

1 1/2 cups of mashed strawberries (have a few extra for garnish)

3 tablespoons of lemon juice

8 ounce container of whipped topping

Graham Cracker Crust

Directions:

In a large bowl, beat the cream cheese until it is light and fluffy. Pour in the sweetened condensed milk and beat in. Stir in the mashed strawberries and lemon juice. Fold in the whipped topping. Pour the filling into the graham cracker crust. Garnish with strawberries on top. Freeze for four hours or until firm. Allow to warm up for 15 minutes before cutting into slices.

MMMMM good.

Stay Warm and eat Frozen Pie.

That does not sound right….: )

Becky

Broccoli Rice Casserole

Posted on January 30, 2014 by Rebecca Baugh

This is a much loved recipe.

I wonder how you can tell?

I can’t think of a better way to honor someone that has passed from this life on to the next, than by continuing to make their cherished recipes.

This recipe is from my children’s grandmother on their Dad’s side, cookbook. She made this comfy, feel good and taste perfect broccoli rice casserole every holiday for years and years. (Along with a oyster casserole she always had to make for husband, Burt.)

It was tradition.

It was reassuring.

You just knew, that you went to her house for the holidays, that casserole would be on her menu. Made with the same ingredients. Made, year after year, with the same amount of care.

It was constant.

Don’t you love how food can keep a persons memory right there in front of you, close enough for you to almost see, but close enough for you to taste it.

All you have to do is make it and pick up a fork.

I have been craving this broccoli rice casserole for quite sometime and decided it was time to make it. It taste like holidays past, mingled with precious memories.

I could have eaten the whole thing. I might have, but Oldest Daughter who does not cook, wanted some too.

Anywho, if you need an easy peasy perfect tasting broccoli side dish, this one has the perfect combination of ingredients.

Here is all you need to make the perfect broccoli rice casserole.

It is made with frozen broccoli, onion, cheese spread (like Cheese Whiz), minute rice, butter, a can of cream of mushroom soup, water (not shown) and milk.

The first thing I did was chopped up my onion in pretty small pieces. I then melted a half a stick of butter in a skillet.

I then put the chopped onion in the butter to sauté until tender.

Now it is time to start assembling the casserole. In a casserole dish pour in the frozen broccoli. Then add the uncooked minute rice.

Now, pour in the cream of mushroom soup, water and the milk.

I added the cheese spread next, then the sautéed onions.

Stir it all together until all the ingredients are mixed thoroughly. You don’t want to see clumps of cheese or rice.

Bake in a 350 degree onion for 30 to 40 minutes. Mine took 40 minutes.

It went perfect with the Messy Marvin sandwiches I made.

Are you ready to make some now?

Here is the recipe:

Grandma Jackie’s Broccoli Rice Casserole

Ingredients:

16 ounces frozen broccoli pieces.

1 can of cream of mushroom soup

1 cup uncooked minute rice

1/2 cup of milk

1/4 cup water

1/2 cup of Cheese Whiz (or another store brand)

1 medium chopped onion.

1/2 stick (4 tablespoons) butter or margarine.

Directions:

Saute the onions in the butter until tender. In a casserole dish, place the broccoli, soup, milk, water, cheese whiz, rice and the sauté onions. Mix together thoroughly. You do not to see clumps of rice and cheese.

Bake in a preheated 350 degree oven for 30 to 40 minutes or until bubbly and starting to brown around the edges.

It comes out perfect!

Enjoy,

Becky

A Small Town Kitchen

Welcome to my kitchen and make yourself at home! | Recipes | Couponing | FACS | Crafts

Author Archives: Rebecca Baugh

Coconut Cream Cake

The Thaw….finally.

Nilla Wafer Banana Bread

My Little Garden Update

Crusty White Bread

Roasted Smashed Potatoes

Molasses Oatmeal Bread

Favorite Farmer’s Oatmeal Cake

Frozen Fluffy Strawberry Pie

Broccoli Rice Casserole