Parmesan Ranch Broccoli

Honey and I like our vegetables well done so I used frozen broccoli instead of fresh and we loved it, so easy and super fast.

Ingredients:

• 1 Family Size bag frozen Broccoli Florets if you want well done but if you desired crisp broccoli use 6 to 7 cups of fresh, stems removed
• 2 teaspoons dry Ranch dressing mix
• 2 tablespoons butter
• 2 tablespoons fresh grated Parmesan

Instructions:

1. Heat a large skillet over medium-high heat.
2. Melt butter in the skillet, then add broccoli. Stir to coat and cook for about 4 minutes, until broccoli starts to soften but still has a crisp bite to it.
3. Sprinkle Ranch mix over broccoli. Add about 2-3 tablespoons of water and stir to coat broccoli completely. Cook for about a minute. If you prefer broccoli to be very soft, cook a couple of minutes longer.
4. Sprinkle Parmesan cheese over broccoli and serve hot.

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Chocolate Chip Pound Cake

A very easy moist delicious pound cake for those chocolate lovers in your family!

Chocolate Chip Pound Cake

An easy recipe that can be made with or without gluten! 

 Ingredients:

    •    1 (18.25 ounce) package yellow cake mix
    •    1 (3.9 ounce) package instant chocolate pudding mix 
    •    1/4 cup milk
    •    1 cup vegetable oil
    •    4 eggs, beaten
    •    1 cup sour cream
    •    1 tsp vanilla
    •    1 cup milk chocolate chips

Directions:

Mix together all ingredients. Stir in chocolate chips by hand. Bake at 325 degrees for 50 or 60 minutes in a bundt pan coated with Pam.

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Gluten Free Easy Creamed Peas

Ingredients:

    •    1/4 cup butter
    •    1/8 cup cornstarch
    •    2 cups milk
    •    1/2 teaspoon salt
    •   1 16-oz. bag frozen peas


Instructions:

In a medium pot, melt butter. Whisk in flour until smooth.

Add milk and cook over medium heat, whisking often, until smooth and thickened.

Stir in salt and peas, cooking over medium heat until peas are cooked as you like.

Adjust seasonings to taste (salt, and pepper or other herbs or spices if desired).

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