Wednesday, December 22, 2010

Why I Love My Nordic Ware & Bacon Parmesan Monkey Bread

Note:    The boys and I are busy baking cakes, cookies and treats for the guys at his office.     The only way we can possibly get this much baking done is to have plenty of baking supplies and our good quality bakeware.    This year we are baking chocolate cakes in bundt pans.     Having more than one bundt pan is a must!   I have Nordic Ware bundt pans and I LOVE them.     First of all, they are made in America.    Buying made in America products is very important to me.     I have the traditional bundt pan, but Nordic Ware has many shapes and sizes.     Little Guy and I have looked at many of them and considered buying a few of them.   Like...

Don't you LOVE this Christmas tree shaped bundt pan?    I think it would be pretty with a pound type cake and fresh fruit over the top of it.

With as much as we love football around here you know we would get a LOT of use out of this bundt pan!   

One of our favorite things to make in a bundt pan is Bacon Parmesan Monkey Bread

12 pieces of bacon, crumbled
1/2 cup parmesan cheese, grated
1/4 cup onion, very finely chopped
3 cans refrigerated biscuits, cut into quarters
1/2 cup butter, melted

Mix together bacon, parmesan cheese and onion.     Dip one can of biscuit quarters and layer in bottom of the pan.    Sprinkle 1/3 of bacon mixture on top.    Dip second can of biscuit quarters and layer on top of that.    Sprinkle second 1/3 of bacon mixture on top.     Dip last can of biscuit quarters and layer.    Sprinkle remaining bacon mixture.       Bake at 350 degrees until golden brown.

Monday, December 20, 2010

Crockpot Broccoli Casserole

Note:    I love broccoli.    Raw, steamed or in a casserole.    However, my husband and oldest son will only eat it like this... covered and smothered.    ha!     I love that I can throw this in a crockpot before going to church!

Crockpot Broccoli Casserole

2 -10 ounce packages of frozen chopped broccoli, thawed
1 -10.75 ounce can of cream of celery soup, condensed and undiluted
1½ cups sharp cheddar cheese, shredded
¼ cup onion, chopped very fine
1 tsp Worcestershire sauce
¼ tsp ground black pepper
1 sleeve Ritz crackers, crushed
2 Tbsp of butter


Combine the soup, worcestershire sauce, pepper and onion.   Add 1 cup of the shredded cheese and the broccoli.  Pour the mixture into a well greased 3 quart slow cooker. Top the mixture with the crushed crackers and dot with butter. Cover and cook on low for 2½ - 3 hours.    About 10 minutes before serving, sprinkle the remaining ½ cup of shredded cheese evenly on top and place lid on top to melt the cheese.