My birthday celebration has continued for almost 3 weeks. As my Aunt Jean says, " You and Carla (my cousin) have the longest birthdays, I've ever seen!" Keith, Amanda and Dean came up on Sunday to celebrate. They brought pork chops from Greenlee's Shoprite, that Judge Larry Bamberg pre-marinaded for us. They also brought a Sugaree's cake from Hammond's Pharmacy and Gifts. A Sugaree's cake from Hammond's has become a family birthday tradition.
Loaded Cauliflower Bake
2 small heads cauliflower, cut into florets
2 tbsp. butter
3 cloves garlic, minced
3 tbsp. all-purpose flour
2 cup whole milk
2 oz. cream cheese, softened
1 1/2 cup shredded cheddar, divided
Kosher salt
Freshly ground black pepper
6 slices bacon, cooked and crumbled
1/4 cup sliced green onions
Preheat oven to 350 degrees. In a large pot of salted boiling water, blanch cauliflower, 3 minutes. Drain and squeeze cauliflower of water.
Make cheese sauce: In a large skillet, melt butter. Add garlic and cook until fragrant, 1 minute, then add flour and stir until golden, 2 minutes. Add milk and bring to a low simmer, then add cream cheese, whisking until combined. Remove from heat and stir in 1 cup cheddar until melted, then season with salt and pepper.
In a 9-by-13-inch dish, add drained cauliflower. Pour over cheese sauce and stir until combined. Stir in all but 1 tablespoon each cooked bacon and green onions until combined, then top with remaining cheddar, bacon, and green onions.
Bake until cauliflower is tender and cheese is melted, 30 minutes.
Pea Salad
16 ounces frozen petite peas
4 ounces sharp cheddar cheese cubed
1/2 small red onion diced
1/4 pound bacon cooked and finely chopped
Dressing
1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon granulated sugar
1 teaspoon apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Instructions
Remove peas from freezer and place in a colander and allow to slightly thaw while preparing the dressing.
In a large bowl, whisk together mayonnaise, sour cream, sugar, apple cider vinegar, salt, and black pepper.
Add the peas, bacon, cheddar cheese, and red onion and fold/stir to combine.
Chill the salad for at least one hour before serving. The salad can be made up to 3 days in advance.
Peach Cobbler
1 cup milk
1 cup self-rising flour
1 cup sugar
1 stick unsalted butter
2 cans peach pie filling
Preheat oven to 350 degrees
Melt butter in 9-by-13-inch dish
mix dry ingredients first then add milk.
Pour mixture over melted butter.
Spoon in the pie filling, do not stir.
Bake for 30 minutes or until golden brown.
You can use any pie filling you have or love. It's wonderful served with ice cream.
