Loaded Cauliflower Casserole
We had this for dinner last night along with Zesty Chicken Breasts, and it was “oh so” delicious! Also healthy and keto friendly.
- 2 lbs. cauliflower florets, cut in bite size pieces
- 1 (8-oz.) box cream cheese, softened
- 1/2 cup sour cream
- 3 cups (12-oz.) Cheddar-Jack cheese, finely shredded
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 6 slices crispy cooked bacon, coarsely chopped
- 1/4 cup chopped fresh chives (reserve one tablespoon for the top)
- Salt and Pepper, to taste
Steam cauliflower until fork tender, approximately 10 minutes. Drain well in colander.
Preheat oven to 425 degrees. Grease 9 x 13-inch baking dish.
In a large bowl combine cream cheese, sour cream, cheddar-jack cheese, garlic powder, and onion powder. Mix until creamy and smooth. Gently stir in cauliflower, 1/2 the bacon and chives. Season with salt and pepper.
Spoon into casserole dish and top with remaining bacon. Bake uncovered for 20-25 minutes or until the cheese is melted. Top with remaining chives and serve.
Makes 6 servings. (276 calories per serving)
“Children are God’s precious jewels – help them shine for Christ.”
After watching a program on TV about a guy getting kidnapped and being held hostage for ransom and almost starving to death, and after finally getting back home to his wife, the first thing he wanted to eat was his wife’s banana pancakes. Made me hungry for banana pancakes so here is a stack of deliciousness.
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 small, over-ripe banana, peeled
- 2 large eggs
- 1 cup plus 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 3 tablespoons unsalted butter, melted
- Vegetable oil
In a medium bowl, whisk together the flour, sugar, baking powder and salt.
In a small bowl, mash the banana with a fork until almost smooth. Whisk in the eggs, then add the milk and vanilla and whisk until well blended. Pour the banana mixture and the melted butter into the flour mixture. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter will be thick and lumpy.
Set a griddle or non-stick pan over medium heat until hot. Put a pad of butter and one tablespoon vegetable oil onto the griddle, and swirl it around Drop the batter by 1/4-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.
Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter. Serve the pancakes while still hot with maple syrup, sliced bananas and confections’ sugar if desired.
Makes 12 4-inch pancakes.
“The wonder of creation causes us to say, “What a wonderful God!”