Veggie Cheesy Chowder

veggie chowder


1/2 head of cauliflower

2 broccoli heads

5 smallish potatoes, peeled

small bag of shredded carrots

1-2 cups milk

1 stick margarine

8 oz shredded cheese ( I use Touch of Philadelphia Shredded Three Cheese)

1/2 large block of Velveeta



Cut into small pieces and boil first 4 ingredients in large pot.

When  vegetables are tender add milk, margarine and cheeses (do not drain off water first)

Stir over low heat until blended.

Remove cup of hot liquid (no veggies) and add couple of large spoonfuls of flour or cornstarch, mixing well.

Return to pot and simmer until thick. Season with salt or favorite seasoning mix.


Broccoli Cheese Patties

broccoli patty

12 oz package of frozen broccoli, thawed and drained if needed

1 cup frozen peppers, thawed

1 cup bread crumbs

1 cup Velveeta shreds

2 eggs, beaten

1/2 tsp minced garlic

Preheat oven to 400 degrees.

Mince the broccoli and peppers in food processor.

Add all ingredients, mixing well.

Form into patties and flatten out on well-oiled cookie sheet.

Cook on each side for 15 minutes.

Drain on paper towels and serve warm. I topped mine with sour cream. Yummy!

There are many online versions, I found the one I used as a base on Thats My Home. She has many great recipes!

Favorite Potato Salad

potato salad

6 large potatoes, boiled and chunked

3 TB wine vinegar

3/4 cup mayo

1 TSP ground mustard

8 pickles, chopped (I use Baby Baby Garlic)

1 cup frozen peppers and onions, thawed

McCormick Perfect Pinch Roasted Garlic & Bell Pepper plus salt to taste

3 boiled eggs, chopped


Mix potatoes with wine vinegar in baggie and leave to marinate overnight. Mix all other ingredients in large bowl the next day. Add potatoes, mix well. Chill in refrigerator for several hours to let flavors mix.

This recipe was  loosely based on one I found from Alton Brown online. Thanks for the hint about marinating the potatoes overnight first!

Cheesy Asparagus with Potatoes and Rice

Cheesy Asparagus Rice

1 cup frozen mixed peppers and onions

1 stick butter (or margarine)

12 oz frozen small hashbrown potatoes, microwaved until thawed

1 can cream of broccoli soup

1/2 can petite diced tomatoes, drained well

1 can or jar of asparagus, drained and chopped into small pieces

4 oz velveeta cheese

1 cup instant rice, cooked


Saute the peppers and onions in melted butter. Add thawed potatoes and simmer until thick and translucent. Add soup, tomatoes, asparagus, cheese and rice.

Mix well and pour into casserole dish.

Bake at 350 for 30 minutes.  Stir and serve.

This is another basic “everything but the kitchen sink” recipe. Black olives or water chestnuts would also be good to add.Cream of anything soup could be substituted. Different types of shredded cheese could be used.

I love recipes that can be added to or taken from, depending on your personal taste. This one is very similar to my other asparagus recipe. I just wanted to post it to show other possibilities.

And bonus points for using a glass jar of asparagus- it had a neat shape and I will be making some sort of candle holder with it!


Grilled Jalapeno Poppers

Grilled Jalepeno Peppers

8 oz cream cheese

1 cup grated cheese

2 tb brown sugar

jalapeno peppers, cut in half then seeded and washed


Mix first three ingredients completely. Spoon into pepper halves and put onto foil wrapped grill (not the big bbq grill, a small one like a cookie cooling rack). Grill for 1 hour away from direct fire on the bbq, checking to make sure cheese does not get too brown.