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
pepper
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.

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

Breads, Yeast Breads

Cream Cheese Onion Rolls

I love rolling different fillings into bread, for breakfast, lunch, dinner, or dessert.  It tastes wonderful and the presentation is lovely.  This recipe is from rhodesbread.com, I used their filling recipe for cream cheese onion filling in my homemade bread.  These rolls would be great served with soup or salad, so delicious!

Bread Dough:
1/4 cup warm water (110°)
2¼ tsp (1 pkt) dry yeast
1½ Tbl sugar
1 cup warm water
1½ tsp salt
1 heaping Tbl shortening, softened
3¼ cups flour

Cream Cheese Onion Filling:
8 oz cream cheese, softened
1/4 cup butter, softened
1 cup French fried onions (French’s)
1 cup shredded parmesan cheese
1 Tbl poppy seeds
1 Tbl dried parsley flakes
1½ tsp garlic powder

In small bowl, sprinkle yeast into the 1/4 cup warm water and sprinkle sugar over yeast.  In large bowl of mixer, combine the 1 cup warm water, salt, shortening (I softened shortening in microwave a few seconds) and 1 cup flour.  Mix until smooth.  Add the yeast, mix well.  Add remaining flour.  Knead. Turn into greased bowl, cover and let rise until double about 1 hour.

For the filling, mix cream cheese and butter.  Add onion, parmesan, poppy seeds, parsley flakes, and garlic powder, mix until well combined.

Roll out dough on lightly floured surface into a 18″x12″ rectangle.  Spread filling over dough. Roll up jelly-roll style, starting with a long side, pinch seams to seal.  Cut into 12 slices about 1½” each.  Place on Silpat lined perforated sheet or sprayed baking pan.  Cover and let rise until doubled, about 30 minutes.  Bake in preheated 350° oven for 15-20 minutes, or until golden.

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 mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.