Monthly Archives: December 2017

Brussels Sprouts & Bacon Casserole

Entrees
  • Food-pic-Brussels-Sprouts-&-Bacon-Casserole1 pound Brussels sprouts
  • 1 pack (8 ounces) bacon
  • Pinch of red pepper flakes
  • Salt and pepper, to taste
  • 1/2 cup heavy cream
  • 1/2 cup grated white Cheddar cheese
  • 1/2 cup breadcrumbs
  • 2 tablespoons unsalted butterĀ 

Remove outer leaves and stems from Brussels sprouts. Preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Add Brussels sprouts and cook until tender, about 8-10 minutes; drain and coarsely chop. Cook bacon until crisp; drain and crumble into large chunks. In a large bowl, lightly toss together the sprouts, red pepper flakes, salt and pepper and half of the bacon. Spray a 2-quart baking dish with non-stick cooking spray and add the sprout mixture, spreading evenly. Pour cream over mixture and sprinkle with cheese. Add breadcrumbs and remaining bacon (do not stir in). Cut butter into pieces and place over casserole. Bake about minutes until bubbly and golden brown. Makes 4-6 servings.

Frosty’s Brownie Peppermint Cake Pops

Food
  • Frosty's-Brownie-Peppermint-Pops1 box brownie mix
  • 4 ounces cream cheese, softened
  • 2 cups white chocolate chips
  • 2 teaspoons vegetable oil
  • Cake pop or lollipop sticks
  • Crushed peppermint pieces

Preheat oven to 350 degrees. Prepare brownies according to directions for fudgy brownies; let cool completely. Remove brownies from pan and cut off edges. Mix brownies together with softened cream cheese. Using a cookie dough scoop, scoop into balls and roll with hands. Place on parchment-lined baking sheet. Combine chocolate chips and vegetable oil in a bowl. Microwave 45 seconds, then stir until smooth. (If not fully melted, microwave an additional 10 seconds.) Insert cake pop sticks and dip brownie balls into white chocolate. Sprinkle with crushed peppermint pieces. Let sit until chocolate is set.