Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Thursday, March 20, 2014

Broccoli Rice Casserole

This recipe is from the 70's. Groovy, man. When IT Guy and I got engaged many moons ago, I went through my mom's recipes and copied down all the ones I liked. I remember her serving this from time to time and I loved it. I haven't made it in ages but as I was thumbing through my recipe collection, I came across this little gem. I know Cheese Whiz is not really a food....and I don't want to know exactly WHAT it is...I just know it makes this dish taste SO good. I can't even remember the last time I bought a jar of that strange orange goo...but I bought one for this recipe and felt no shame!!

Broccoli & Rice Casserole (which may or may not have Cheese Whiz in it, but probably does.)

1 ½ cups cooked rice
2 tablespoons diced onion
2 tablespoons diced celery
1 1-pound package frozen broccoli florettes – cooked according to package directions
8 ounces (1 cup) Cheeze Whiz
1 8-ounce can sliced water chestnuts - drained
1 10-ounce can cream of mushroom or cream of celery soup

Preheat oven to 350 degrees.

In a small skillet, sauté onion and celery in a little olive oil for a few minutes.

Combine all ingredients in a bowl and stir well. Transfer to a greased baking dish.

Bake for 30 minutes or until hot throughout.

The goods.

Saute the onions and celery a bit. 
You don't HAVE to do this step if you 
don't want to, but I prefer the veggies a little tender.

Dump all the ingredients together. 
I just used the pot I cooked the broccoli in. Mix it up!!

Spread the mixture in a greased casserole dish.

Bake it up and serve. My #1 
son ate three helpings and then 
made me hide the rest so no one 
would eat it and he could have it later.

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Butterscotch Cake Mix Cookies

I love making cookies. I don't make them often enough but when I do, they go fast around here. Maybe that's why I don't make them as much as I should. Because I'd be making them ALL the time considering the speed at which they disappear! One thing I like to do for a quick cookie is use a cake mix. Have you ever tried it? It's great when the kids want to help...or if your kids are old enough, they can whip these up be themselves. These little butterscotch treats are so tasty! You can switch out the butterscotch with your choice of morsels but give these a try and see what you think!

Butterscotch Cake Mix Cookies

1 yellow cake mix
2 eggs
1/3 cup oil
1 11-ounce package butterscotch chips

Preheat oven to 375 degrees. Line two cookie sheets with parchment paper.

Pour cake mix into a large mixing bowl.

Add eggs and oil until well blended.

Stir in butterscotch chips.

Roll by teaspoonfuls into balls or use a cookie scoop.

Place on cookie sheets.
Bake for 10 - 12 minutes or until done.

Cool on wire racks.

Here's all you need.

Here's all you need.

Combine the cake mix, the eggs and the oil.
Combine the cake mix, the eggs and the oil.

Then add the butterscotch chips.
Then add the butterscotch chips.

Scoop onto the cookies sheets.
Scoop onto the cookies sheets.


Enjoy with some milk!!
Enjoy with some milk!!