Stepping Stones Wee College - Family Recipe

Broccoli & Cheddar Cheese Nuggets 

A yummy lunch at the Walsh home

1        16-oz  Package frozen broccoli, cooked, drained, and chopped
1        cup bread crumbs (some use baby cereal for younger infants)
1 ½    cups Shredded cheddar cheese
3        Large eggs

1. Pre-Heat oven to 375
2. Lightly spray a baking sheet, or cover with parchment paper – set aside
3. Combine all ingredients and mix well.
4.Shape mixture into nuggets or fun shapes such as squares or squigglies, and place on baking tray. Bake for 20 to 25 minutes turning nuggets over after 15 minutes. Serve warm.

This was a recipe that was first made for my one year old daughter.  My 4 year old son asked to try one, and he loved it.  I make them for the whole family as a nutritious & delicious lunch!

**This recipe was borrowed from www.wholesomebabyfood.com. **

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Ham Asparagus Bake

A favourite at the Roberson home

2 cups             chopped ham

1 bunch           asparagus (partially cooked, bottom thirds off, chopped)

½                    med onion, chopped

¼                    red pepper, chopped

2 cups             shredded cheese (we use the nacho mix)

2 ½ cups         milk

1 cup               Bisquick

5                     eggs

¾ tsp              salt

Pepper            to taste

Mix first 4 ingredients into large 2qt casserole dish.
Top with the shredded cheese.

Mix remaining ingredients and pour over cheese.

Bake 35-40 minutes at 400F.

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Liz’s Hashbrown Casserole

A favourite with the staff at Stepping Stones Wee College!

Anytime the ladies at the Stepping Stones Wee College hold a pot luck event, a must have is Liz’s Hashbrown Casserole.  Whether it’s a baby shower, birthday party or a scrapbooking get together, Liz’s Hashbrown Casserole is a must!  Maybe it’s because it’s so delicious, or maybe it’s because that’s all Liz knows how to make!

Liz’s Hashbrown Casserole wasn’t always what it is today. She’s forgotten ingredients, tried new ingredients, and yes, she’s even forgotten to turn on the oven.  Liz’s Hashbrown Casserole has come a long way – it’s perfected!

The first step – which is most important, is to TURN ON THE OVEN - 350

Mix together: 

• 2 cans              Cream of Chicken Soup
• 1 lg container    Sour cream
• ½ cup               Melted butter
• 1 cup                Shredded sharp cheese
• 1                      small onion, diced

Add: 

• 2 pkgs              Hash browns (small pieces) – that have been thawed for ½ hour

Mix and put in 9x12 pan.  Sprinkle bread crumbs or crushed corn flakes on top.

Bake for 45 minutes – 1 hour @ 350

ENJOY! - Click Here for .PDF version