Loaded Cauliflower Casserole

2 pounds of cauliflower
1 package of cream cheese
8 oz shredded sharp cheddar cheese, divided
8 oz shredded Monterey Jack cheese, divided
8 oz block cream cheese, softened
4 tablespoons heavy cream
2 bunches green onions, sliced (1 1/2 cups)
6 sliced bacon, cooked and crumbled
1 clove garlic, grated
Salt & pepper to taste

• Preheat oven to 350 degrees
• Steam cauliflower florets until tender
• While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterey Jack, cream cheese, and heavy cream
• Stir in sliced green onions, chopped bacon, and garlic

• Drain any liquid from steamed cauliflower and add to cheese mixture
• Stir cauliflower and cheese mixture together
• Taste for seasoning, and add as necessary
• If you want a finer texture, give a few mashes with the potato masher
• Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterey Jack cheese
• Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly
• Enjoy

Creamy Brussels Sprouts

1.5 pounds brussels sprouts
2 tablespoons of olive oil
1 egg
3/4 cup heavy cream
1/2 teaspoon crushed red pepper
1 sprig rosemary
1 tsp garlic powder
1 tsp onion powder
1 cup sharp cheddar
1/2 cup fontina
crumbled bacon

• Half brussel sprouts and toss with olive oil, salt, and pepper (to taste) and oven roast for 20 minutes at 350 for 20 min
• In a small bowl, mix egg, cream, red pepper, rosemary, garlic, and onion. Whisk together.
• Add cheeses and half the bacon to the bowl and stir to mix
• Add sauce mix to sprouts and stir to mix
• Add rest of bacon to the top
• Bake at 350 for 25 minutes

Pot Roast with Vegetables

This came out really yummy. Used 2.5 pounds of meat and cooked it for 2 hours. It was great that day and even better the next day!

Ingredients:
1/2 cup all purpose flour
a few tablespoons of onion and garlic powder
salt and pepper to taste
3.5 pounds rump roast
1/4 cup butter
1 envelope dry onion soup mix
1 can condensed cream of mushroom soup
1/2 cup water
3 large potatoes
2 pounds of carrots (I use baby carrots because I'm lazy)
2 medium onions

Preparation:

• Preheat oven to 325 degrees
• Peel and then roughly chop the potatoes
• In a small mixing bowl, mix the flour with te onion and garlic powder, salt and pepper
• Coast the roast in the flour mixture
• Brown floured roast in the butter
• Place the vegetables in the bottom of the baking dish and place roast on top
• In small bowl, combine the soup mix, mushroom soup, and water and pour over roast and vegetables
• For 3.5 pound roast, cook for 3 hours

Serve by itself, or with some bread to soak up the delicious drippings. I'd like to add celery and mushrooms as well next time. I think that would be delicious!