Broccoli Cheese Dip

As someone that posted recently about the benefits of making my own bread, I am a little embarrassed to post this recipe.  The fact is, every once and a while, we all just have to treat ourselves to some good old-fashioned comfort food.  For me, this is just that.  I grew up eating this dip at A&B Pizza (long since closed down) in my hometown of Dickinson.  Some weekend nights, my dad would order in, broccoli dip and pepperoni and green olive pizza.  The pizza was cut in squares, which I loved.  It meant I could go for the middle slices and avoid eating any of the dreaded crust.  My favorite though, was to eat at A&B so that I could hit the roller rink that was attached to the pizza place after, often capping the night off with a giant pickle.  Oh, the joys of childhood.

When I first moved to Bismarck, I was OVERJOYED!  There was an A&B Pizza, right here in town!  Much to my dismay, they had no clue what I was talking about when I tried to order Broccoli Dip.  I called my dad and vented my frustrations.  Not long after, he ran in to the old owner of the Dickinson A&B who graciously shared his personal recipe for Broccoli Dip.  So, so simple.  So, so yummy.  

Broccoli Cheese Dip

1 lb. American cheese slices, cubed (NOT Velveeta, you may want to get it without the pesky wrappers)

10 oz. chopped frozen broccoli florets (you used to be able to find 10 oz. boxes of frozen chopped broccoli, but you can't anymore.  I let them partially thaw and give them a rough chop myself.)

1 can mushrooms, undrained

1 can cream of mushroom soup

Combine all ingredients in a small slow cooker and warm, stirring occasionally, until it is all melted.

Serve with tortilla chips.  I prefer the yellow kind with this dip.  I don't remember if that is the kind A&B served, but my taste buds tell me it is so.

In My Cooking Diary One Year Ago: Calico Beans

Tortellini & Ham

Hello!  It has been a while since I shared a recipe!  Things have been very busy around here, as they always are when we are trying to establish a new routine.  Not only have the kids started school, they have all started up with new activities which is keeping us very busy.

Today I am going to share a recipe that I have been making for about 10 years.  It is one of my husband's favorites that his mother used to make for him.  The original recipe though, comes from his mom's twin sister, I believe.  This recipe is EXTREMELY rich.  I have actually made it quite a bit healthier than it was in it's original form.  Some of my changes are significantly less butter, more broccoli, and I also use some reduced-fat ingredients.  It is still very rich and delicious.

Here are the ingredients you will need to get started:

Tortellini & Ham

1 stick (1/2 c.) butter, softened

2 tsp. basil

1 tsp. garlic powder

1/2 tsp. black pepper

4 Tbsp. Mayonnaise (reduced-fat is fine)

8 oz. Cream Cheese (I used reduced-fat), softened

1 c. half & half 

2 c. grated Parmesan

20 oz. package Cheese Tortellini (I use the ones in the freezer section but dried or refrigerated are also fine)

3 c. cooked ham, diced

16 oz. frozen broccoli florets 

Cook tortellini in boiling water according to package directions.  Add frozen broccoli florets during the last minute of cooking time.  Drain.

Preheat oven to 350 degrees.  Combine butter, seasonings, mayo, cream cheese, & half & half in a large bowl.  Mix well.  Fold in Parmesan cheese, tortellini, ham, & broccoli.

Spoon into a greased 9x13 inch casserole.  Bake for 30 minutes.  

Make Ahead Tip:  If you would like to prepare this ahead of time, you can do everything but bake it.  Cover it up and put it into the refrigerator until you are ready for dinner.  At that point you can bake it at 350 for about 45 minutes.  

Cheese Buttons (AKA: Kase Knepfla)

One of my warmest childhood memories is having Cheese Buttons at my grandmothers house.  They were, hands down, my favorite food growing up and I still think of them as the ultimate in comfort food today.  When I first married my husband, he wasn't impressed by them...I am pretty sure they are growing on him too.  That could have something to do with that I have become much better at making them.  These may seem odd to all of you non-Germans out there, but give them a try!  I always serve these with canned peaches, because that is what grandma always did:0)

Cheese Buttons (Kase Knepfla)

Dough:

2 1/2 c. flour

1 egg

1 tsp. baking powder

1/4 tsp. salt

1 c. water

Filling:

2 c. dry curd cottage cheese 

1 egg

salt and pepper, to taste

Finishing Ingredients:

Butter, 1/4-1/2 c.

Stale bread pieces (I use at least 5-6 pieces), torn

1 medium onion, sliced

Serve With:
Heavy Cream

Salt, to taste

Combine all ingredients together.  It will be a very stiff dough.  I find that it is very easy to use my Kitchen Aid bread hook to mix this.

Combine filling ingredients together.

Roll dough about 1/4 inch thick on a lightly floured surface and cut into 4 inch squares.  Place a spoon-full of filling on half on each square.  Fold dough over and pinch sides together securely to make the button (my grandma always made triangles instead, so that is what I usually do).

Put buttons into a kettle of slowly boiling salted water and cook for no more than 10 minutes (they are done when they float).  Boil and handle gently, or you may lose filling.

Fry Cheese Buttons in a large skillet with the other finished ingredients until lightly browned.

Drizzle with heavy cream and salt to taste.