Side Dish

Cheesy Cauliflower Casserole

Whether you are trying to lower your carb intake to lose weight or you are a diabetic who lives counting carbs to control blood glucose levels, cauliflower is the perfect substitution for potatoes. One cup potato has 113 calories and 26 grams carbs vs one cup cauliflower’s 25 calories and 5 grams carbs. Big difference! So, for family dinners, if I make one cheesy cauliflower casserole and one cheesy potato casserole, everyone’s happy. Some of us like the cauliflower better! Try mashed cauliflower instead of mashed potatoes too!

Cheesy Cauliflower Casserole

Cheesy Cauliflower Casserole 1

2 (16 oz) bags frozen cauliflower flowerettes, cut small
2 cups shredded sharp cheddar cheese
½ cup butter, softened
1 can cream of celery soup
1 cup sour cream
½ cup milk
1 green onion, chopped
2 tsp season salt
French Fried Onions

Preheat oven to 350 degrees. In large bowl stir together cauliflower and cheese. In another bowl, stir together butter, soup, sour cream, milk, onion, salt and pepper. Dump into sprayed 9”x13” baking pan and sprinkle French fried onions and some more cheese if desired. Bake 30-40 minutes or until hot, bubbly, and cauliflower is tender.

One Year Ago: Raisin Nut Wheat Bread Raisin Nut Wheat Bread!

Two Years Ago: Walnut Bran Muffins Walnut Bran Muffins

Three Years Ago: Marzipan Twist Sweet Bread Marzipan Twist

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit or simply click on the Demarle at Home logo below.

Breads, Yeast Breads

One Hour Homemade Dinner Rolls

This is a revisit of a recipe that is a highly viewed favorite here at CCPOhMy, One Hour Homemade Bread. Use this recipe to make rolls in a jiffy, it really works! Try it!

One Hour Homemade Dinner Rolls 2

       One Hour Homemade Dinner Rolls 4      One Hour Homemade Dinner Rolls 3

One Hour Homemade Dinner Rolls

5¼ cups flour
1/4 cup sugar
1½ tsp salt
2 pkt (4½ tsp) dry yeast
2 cups very warm water (about 110°)
1/3 cup oil

In bowl of mixer, add flour, sugar, salt, and yeast.  Pour in warm water and oil.  Dough will be sticky.  Mix for 5 minutes.  Spray counter and 2 bread pans with non-stick spray.  Shape rolls*, place in sprayed pan and cover with towel.  Let rise 25 minutes. Bake in preheated 375° oven for 12-15 minutes.

*Makes 24 Parker House shaped rolls. Roll out dough, cut out rounds (mine are about 3½” diameter), brush with melted butter, fold in half, pinch, and place on sprayed baking sheet right next to each other.

*Makes 48 small cheese filled Pinwheel shaped rolls. Divide dough in half. Roll out to 6″x22″ rectangle, spread with softened butter, sprinkle with sharp cheddar & Parmesan, sprinkle with seasoned salt, roll up jelly roll style, cut into 24 pieces, and place in sprayed baking sheet close to each other 8×6 (see picture above). Repeat with second half.

One Year Ago: Triple Chocolate Chip Challah Triple Chocolate Chip Challah

Two Years Ago: Pumpkin Custard Pumpkin Custard

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit or simply click on the Demarle at Home logo below.

Main Dish

Baked Sausage & Cheese Omelet

This is quickly put together and popped in the oven for a busy evening meal.  A spin-off from a recipe at  I did not want to use a 13″x9″, too big for us tonight, so this is a scaled down version for a 9″ deep dish pie plate.  Their recipe uses ham, I substituted sausage, either way…yummy!


4 slices white bread, cut into cubes
1 cup shredded cheddar cheese
1 pkg (4 oz) precooked sausage crumbles
1 cup milk
4 eggs
2 Tbl chili sauce (or dash hot sauce) optional
2 green onions, chopped
salt & pepper

Preheat oven to 350°.  Spray 9″ deep dish pie plate with non-stick spray.  Place half of bread cubes on bottom of pie plate.  Sprinkle half of sausage evenly over bread.  Sprinkle half of cheese evenly.  Repeat with remaining bread cubes, sausage, and cheese.  In another bowl, whisk together milk, eggs, chili sauce, green onion, salt, and pepper.  Pour mixture in pan over other ingredients (sprinkle more cheese on top if desired).  Place pie plate on baking sheet with rim and place in oven.  Pour boiling water into baking sheet and bake for about 40 minutes or until puffy and eggs have set.

One Year Ago Today:  Graham Cracker Dream Bars

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Main Dish, Side Dish

Easiest Creamiest Mac & Cheese

This recipe is on Pinterest, I had to try it!  I made a few changes but the idea of boiling the pasta in milk I thought is just wonderful.  I wonder if it makes some Italians roll in their graves?  I don’t know, but this Mac & Cheese is CREAMY & delicious!


1 (1 lb) box penne pasta
1 (12 oz) can evaporated milk
3 cups skim milk
2 cup shredded cheddar cheese (I used 1 cup sharp cheddar & 1 cup Beecher’s Flagship)
2 tsp salt
3 tsp dijon mustard

In large pot, stir together pasta, evaporated milk, and skim milk.  Bring to simmer, then continue to cook on low heat for 20 minutes, with lid, stirring frequently so all pasta has time submerged in milk.  Make sure milk does not boil.

When pasta is tender, turn heat off.  Stir in cheese, salt, and dijon mustard.  Stir in the mustard a little at a time to taste.  If too thick, add a little warm milk, and gently stir.

It is great at this point right off the stove or can be placed in 13×9 sprayed baking dish and top with more shredded cheese.  Bake at 350° for about 10 minutes until cheese has melted.

Can be used as a side dish or add browned ground beef or sausage, or shredded chicken for main dish.  Add onion, peppers, tomatoes, other veggies to make it a casserole.

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Baked Potato Cheese Soup

This recipe uses cauliflower to get the rich creamy consistency of a soup made with cream.  Savings on calories, I think I will have another bowl, so good and satisfying!  Adapted from

6 red potatoes, washed and dried
1 small head cauliflower, stem removed, cut into florets
1½ cups fat free chicken broth
1½ cups skim milk
salt and freshly cracked black pepper
1/2 cup light sour cream
2 cups shredded sharp cheddar cheese

Pierce potatoes with fork, microwave on high 5 minutes, or until tender, cut each potato into quarters.

Meanwhile, steam cauliflower with water in large covered pot until tender.  Drain and return to pot.  On medium heat, add chicken broth, milk, potatoes and bring to boil.  Turn heat to low, use an immersion blender to puree until smooth.  Add sour cream, salt and pepper to taste and cook on low another 5 minutes, stirring occasionally.

Remove from heat and add shredded cheese, stir until melted.  Garnish with chives, cheese and bacon if desired.

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Main Dish

Bacon Cheeseburger Ring

I love looking at Pinterest, there are great pictures of food and great ideas.  There is a recipe from Taste of Home for Cinnamon Wreath Bread, which looks amazing.  I decided to use the idea but make it a main dish for dinner, so Bacon Cheeseburger Ring was born.  I should have put it on a nice serving platter but my husband and sons were ready to dig in, I barely got a picture snapped before it was pulled apart.  We used barbeque sauce for dipping, yum!

2 pkt (4½ tsp) dry yeast
1½ cups warm milk (110° to 115°)
2 Tbl sugar
6 Tbl butter, softened
1 egg, beaten
1 tsp salt
1 tsp season salt
4½ to 5 cups flour

1 lb lean ground beef
1 small onion, chopped
1 tsp season salt
1 (3oz) bag real bacon bits, divided
4 Tbl barbecue sauce
1 egg, beaten
3 cups grated cheddar cheese, divided
barbecue sauce or ketchup

In large bowl of mixer, dissolve yeast in warm milk.  Sprinkle sugar over yeast, let sit until foamy.  Add butter, egg, salt, season salt, and 3 cups flour.  Beat on medium speed for 3 minutes. Stir in enough remaining flour to form soft dough (dough will be sticky).  Knead.  Place in greased bowl, turning to grease top, cover and let rise in a warm place until doubled, about 1 hour.

Meanwhile, make filling by browning ground beef with onion, remove from heat, and drain.  Mix in season salt, bacon bits (reserve small amount to sprinkle on top), barbeque sauce and egg.

Roll out dough as for cinnamon rolls to approx. 20″x12″.  Sprinkle with about 1¼ cups cheese, then filling then sprinkle another 1¼ cups cheese (save about 1/2 cup cheese for top).  Roll up jelly-roll style, starting with a long side, pinch seam to seal.

Place seam side down on a silpat or sprayed baking sheet, pinch ends together to form a ring.  With kitchen scissors, cut from outside edge to two-thirds toward center of ring at about 1″ intervals. Separate strips slightly, twist to allow filling to show.  Cover and let rise until doubled, about 45 minutes.  Bake at 375° for 20-25 minutes or until golden brown.  Sprinkle remaining cheese and some bacon bits on top for last 5 minutes of baking if desired.  Serve with barbeque sauce, ketchup, or other dipping sauce.  Pull apart, dip, and enjoy!

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit or simply click on the Demarle at Home logo below.