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How To make Impossible Cheddar and Broccoli Appetizers
10 oz Frozen chopped broccoli*
8 oz Whole kernal corn; drained
1/4 c Onion; chopped
1/2 c Walnuts; coarsely chopped
1/2 c Milk
1/4 c Butter; melted
2 Eggs
1/2 c Bisquick
1/4 ts Garlic salt
1 c Cheddar cheese; shredded
*Thaw and drain the broccoli. Heat oven to 375. Grease a 9x9x2" pan. Mix broccoli, corn, onion and walnuts. Place in pan. Beat remaining ingred. except cheese until smooth, 15 sec. in blender on high, stopping blender frequently to scrape sides if necessary, or 1 min. with electric mixer on high. Pour evenly into pan. Bake until knife inserted in center comes out clean, 23-25 min.; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer. cool 30 minutes. Cut into triangles or squares. Makes 30 appetizers.
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Cooking with (in)courage - Chicken & Cheddar Broccoli Braid - Daily Grace
Featuring our the lovely Jen Schmidt, an (in)courage Contributor and blogger at beautyandbedlam.com, this video will encourage you that cooking doesn't have to be perfect to be hospitable, yummy, and beautiful!
Jen shares from her own experiences with hosting and cooking and guides us through this easy recipe to inspire us to open our homes wide, flaws and all!
35 Minutes To The Best Broccoli Cheddar Soup
Today we're making one of the most comforting soups ever! Broccoli cheddar soup is always great. But adding a bit of white wine and topping it with well-charred broccoli just takes it over the top. I hope you enjoy this broccoli cheese soup recipe.
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
BROCCOLI CHEDDAR SOUP PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS
For the charred broccoli topping (optional)
-2 ½ cups (225 grams) broccoli rough chopped - see notes below
-¼ cup (54 grams) olive oil
-salt and pepper to taste
For the broccoli cheddar soup
-4 tablespoons (57 grams)unsalted butter
-1 medium onion diced
-2 medium carrots diced
-3 cloves garlic minced
-¼ cup (34 grams) flour
-½ cup (120 grams) dry white wine optional
-3 ½ cups (840 grams) low sodium chicken stock
-4 ½ (425 grams) cups broccoli rough chopped - see notes below
-½ teaspoon ground nutmeg
-8 ounces (226 grams) sharp cheddar cheese grated
-1 ¼ (300 grams) cups heavy cream
-salt and pepper to taste
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Easy Ham, Spinach & Cheddar Cheese Quiche
A simple quiche that's great for a weekend brunch!
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Carefree Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Ingredients:
300g of Frozen Chopped Spinach
4 large eggs
1 tsp salt
1/4 tsp white pepper
1 cooked ham
9 inch 23cm frozen pie crust
1 and 1/2 cups of milk
Homemade Mini Quiche + 3 Delicious Flavors!
This Mini Quiche Recipe has endless flavor options and is way better than store-bought! Mini muffin tins are lined with a flaky pie crust then filled with fluffy eggs and mix-ins including meats, cheeses, vegetables, and herbs. These bite-sized appetizers are the best make-ahead snack for easy holiday party hosting!
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Baked Brie in Puff Pastry Recipe
This Baked Brie in Puff Pastry is one of the easiest and most delicious appetizers you can prepare for holiday season or any other party. Not only it looks great but it tastes awesome too and is best served with crackers or toasted bread slices.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 8 servings
1/4 cup (70g) apricot jam
1/3 cup (60g) dried cranberries or raisins
1/4 cup (25g) toasted pecans or walnuts or almonds, chopped
1 sheet (9 0z - 275g) puff pastry, thawed
2 (4 oz-125g) Brie cheese rounds
1 egg, beaten
1. Heat the oven to 425°F (220C).
2. In a small bowl combine apricot jam with toasted nuts and cranberries.
3. Unfold the pastry sheet and divide in two. Cut off the corners of each piece.
4. Spoon the apricot jam mixture in the center of each piece of dough. Top with the 2 pieces of Brie cheese.
5. Brush the edge of the dough with beaten egg. Fold the pastry up over the cheese to cover.
6. Place seam-side down onto a parchment paper lined baking sheet. Use the leftover pastry scraps to cut shapes to decorate. Brush with the egg mixture.
7. Bake for 20-25 minutes or until the pastry is golden brown. Let stand for 5 minutes. Serve with crackers or toasted bread slices.
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