Browse Category by Dawn Butler
Dawn Butler, Eggs and Pasta and Legumes, Vegetables

Cheesy Cauliflower Puff

1 package (4-ounces) cream cheese
12 ounces fresh cauliflower florets (or you can use a combination of broccoli and cauliflower, about 3 cups total)
8 ounces white cheddar cheese, grated
1/2 cup biscuit mix
1/2 cup ricotta cheese, part-skim
3 eggs beaten
1/2 cup whole milk
1/2 teaspoon salt

1. Preheat oven to 400*F. Cut cream cheese into cubes. Place in a medium bowl to soften.
2. Cook cauliflower in microwave or on stovetop. Let stand 3-4 minutes to cool, then chop coarsely.
3. Combine grated cheese with cream cheese. Stir in biscuit mix and ricotta cheese until well blended and smooth.
4. Stir in cauliflower, eggs, and salt until well blended.
5. Coat 2 quart baking dish with spray; transfer mixture into dish. Bake 25-30 minutes or until the center is set.

Dawn Butler, Eggs and Pasta and Legumes, Vegetables

Tomato Bread Pudding

3 pounds plum tomatoes such as Roma, halved lengthwise
1-1/2 teaspoon Herbes de Provence
1/2 cup extra-virgin olive oil, divided
1 head garlic, left whole (contains 10 to 12 cloves)
10 cups cubed (1-inch) country-style Italian bread (1 pound)
2 cups whole milk
1 cup heavy cream
8 eggs
2 cups coarsely grated chilled Italian Fontina (9 ounces)
1/2 cup grated Parmigiano-Reggiano

Preheat oven to 400°F with rack in middle. Butter a 3-quart shallow baking dish, 13 by 9 inches.

Toss tomatoes in a bowl with herbes de Provence, 1 tablespoon oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Arrange tomatoes, cut sides up, in a large heavy 4-sided sheet pan.

Cut off and discard 1/4 inch from top of garlic head to expose cloves, then put on a sheet of foil and drizzle with 1 teaspoon oil. Wrap garlic in foil and roast in pan with tomatoes until tomatoes are browned but still juicy and garlic is soft, 50 to 60 minutes. (Leave oven on.) Cool garlic to warm, then force through a medium-mesh sieve with a rubber spatula, discarding skins. Reserve purée.

While garlic cooks, toss bread cubes in a large bowl with remaining oil until coated, then spread out in a large 4-sided sheet pan and bake until golden brown, 20 to 25 minutes. Cool in pan.

Reduce oven temperature to 350°F.

Whisk together milk, cream, eggs, garlic purée, 2 teaspoons salt, and 1 1/2 teaspoon pepper. Stir in cheeses. Transfer bread to baking dish, then pour egg mixture over bread and add tomatoes, pushing some down between bread cubes. Bake until firm to the touch and golden brown in spots, 50 to 60 minutes.

Dad, Dawn Butler, Mom, Salads

Green Salad with Blue Cheese and Pears

1/4 cup pear preserves
1/3 cup white wine vinegar
1 small glove garlic, crushed
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup olive oil
2 tablespoons pear preserves
8 cups loosely packed Bibb and Romaine lettuce
2 Bartlett pears, chopped
4 ounces blue cheese, crumbled
1/4 cup walnuts, chopped and toasted in a skilled with a little sugar

Process the 1/4 cup preserves and the next five ingredients (vinegar, garlic, mustard, salt, pepper) in a blender and process for one minute. Gradually blend in the olive oil and process until smooth. Transfer to a small bowl and gently stir in the 2 tablespoons of preserves.

Place the lettuce in a large serving bowl. Top with pears, blue cheese, and walnuts. Drizzle with the salad dressing.

Dawn Butler, Vegetables

Zucchini Cornbread Casserole

1 pound of zucchini (to make 4 cups, grated)
3 eggs, beaten
1 (8.5 ounce) package corn muffin mix
1/4 t. salt
1/4 t. pepper
8 ounces sharp cheddar cheese, grated

Preheat the oven to 350F. Grease a 2-quart casserole dish (9″ square baking dish).

Wash the zucchini. Leaving the peel on, grate the zucchini using the large holes of a box grater. Put the grated zucchini in a colander and press with a spoon to remove the excess moisture.

In a large bowl, mix together the zucchini, eggs, muffin mix, salt and pepper. Stir in half of the cheese.

Spread the mixture into the casserole dish, then top with the remaining cheese.

Bake for one hour. Let cool for 5 minutes before serving.

Dawn Butler, Eggs and Pasta and Legumes

Spicy Three Cheese Fondue

2 cups (8 ounces) shredded Cheddar cheese
3/4 cup milk
1/2 cup (2 ounces) blue cheese
1 package (3 ounces) cream cheese
1 tablespoon flour
1 tablespoon butter
2 cloves garlic, minced
4 to 6 drops hot pepper sauce
1/8 teaspoon ground red pepper

Combine all ingredients in slow cooker. Cover and cook on low for 2 hours, stirring once or twice until cheese is melted and smooth.

Increase heat to high and cook another hour or hour and a half, until the cheese is heated through.

Appetizers, Dawn Butler

Roasted Chickpeas

2 (15-ounce) cans chickpeas, also known as garbanzo beans, thoroughly drained and rinsed (about 3 cups)
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon sea salt

Optional: Soak the chickpeas in 1 t. of baking soda and hot water for about 5 minutes. Then remove the skins on the chickpeas by rubbing them between your hands.

Heat the oven to 400°F and arrange a rack in the middle.
In a large bowl, whisk together the olive oil and spices. Stir in the chickpeas until evenly coated. Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crisp, about 35 to 45 minutes.

Dad, Dawn Butler, Liked by, Mom, Vegetables

Ruth Chris Thanksgiving Sweet Potato Casserole

Crust Topping:
3/4 cup brown sugar
1/4 cup flour
3/4 coup pecans, chopped
1/4 cup butter, melted

Sweet Potato Mixture:
3/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
2 cups sweet potatoes, mashed
1 egg, well beaten
1/4 cup butter, melted

In a small bow, combine ingredients for the Crust Mixture and set aside.

In a large bowl, combine ingredients in the order listed for the Sweet Potato Mixture. Beat until well blended.

Pour Sweet Potato Mixture into buttered baking dish (size not specified but I think 13×9). Sprinkle Crust Mixture on top. Bake at 350 degrees for 30 minutes. Allow to cool 5 to 10 minutes before serving.

Dawn Butler, Vegetables

Marinated Artichoke Hearts

10 oz. frozen artichokes, thawed
1/4 c. white wine vinegar
1 clove garlic, peeled, left whole
1/4 t. sugar
1/4 t. thyme
1-1/2 t. coarse salt
1/2 t. basil
1/2 t. oregano
1/8 t. dried red pepper
1/4 c. olive oil
1/4 c. vegetable oil

Boil artichokes in 5 c. water, gently, for 5 minutes.

Drain and dry well; pack into pint jar.

In an enameled or stainless steel saucepan, bring to a boil the vinegar, 1/4 c. water, garlic, sugar, and spices.

Pour hot mixture over artichokes; add oils, pouring enough to come almost to top of rim. Seal tightly.

Refrigerate for 1 week before serving, turning upside down on occasion. Will keep for 2 weeks longer in refrigerator. Serves 6.

Dawn Butler, Vegetables

Stir Fried Asparagus

Stir-fry 1 1/2 lbs. fresh asparagus, thinly sliced; 1 onion, sliced; 1 clove garlic, minced; with 1 chicken bouillon cube in 1/4 c. butter until tender.

Stir in 1/4 c. sliced almonds and grated peel and juice of 1/2 lemon.

Dawn Butler, Dorothy Lamalie, Vegetables

Swiss Cheese Broccoli

1 lb. broccoli, chopped
1 c. canned, chopped tomatoes, drained
3 T. butter
2 T. flour
1 1. salt
3 T. chopped onion
1-1/4 c. milk
1 c. shredded Amish Swiss cheese
1 c. shredded Gouda cheese
2 eggs, beaten
1/2 t. Italian seasoning (Dawn’s seasoning from Tupperware, contains a little salt)

In medium saucepan over high heat, in 1″ boiling water, cook broccoli until tender (about 7 to 10 minutes). Drain and lay in greased 10″x6″ baking dish.

Meanwhile, in medium saucepan over medium heat, melt butter, stir in flour and salt until smooth. Add onion and cook 1 minute. Slowly stir in milk; cook, stirring constantly until mixture thickens and begins to boil. Stir in cheese until melted. Remove from heat and stir in beaten eggs.

Pour into baking dish over broccoli and bake at 325 degrees for 30 minutes or until set and lightly brown at the edges. Do not overbake. Serves 8.

From Mom with Gouda variation added by Dawn.