Beef & Broccoli...in a crockpot

--1 lb thin beef (I used rib eye)

--1/4 cup soy sauce (La Choy and Tamari wheat-free are gluten free)

--2 T white wine

--2 T apple cider vinegar

--1 T brown sugar

--2 t sesame oil

--2 cloves smashed and chopped garlic

--1/2 t crushed red pepper flakes

--1 bag thawed broccoli florets (to add later)

The Directions.

--add the liquid to the crockpot

--chop up your garlic, add to mixture

--stir in spices

--slice meat into thin strips

--toss ( I used my hands. it wasn't gross! )in the liquid and spice mixture to coat thoroughly

--cook on low for 6-8 hours, depending on the cut of meat. Thicker pieces will take longer to tenderize. An hour before serving, add entire bag of broccoli, cover and cook on high for another hour or so.

--stir gingerly to coat broccoli

serve over steamed rice.

Sweet & Sour Chicken

Ingredients

• 1/2 cup SMUCKER'S® Low Sugar Apricot Preserves
• 1 tablespoon cider vinegar
• 1 teaspoon garlic salt
• 1 teaspoon powdered ginger
• 2 teaspoons soy sauce, or to taste
• 1/8 teaspoon crushed red pepper flakes
• 1/2 cup Crisco® Canola Oil, divided
• 2 medium zucchini, cut into 1/4 inch slices
• 1 pound boneless chicken breasts, cut in 1-inch cubes
• 1/2 pound small mushrooms, sliced
• 1 (6 ounce) package frozen pea pods, thawed
• Hot cooked rice, if desired

Directions

1. Combine SMUCKER'S® preserves, vinegar, garlic salt, ginger, soy sauce and crushed red pepper flakes; stir until well blended. Set aside.
2. Heat 2 tablespoons oil in wok or large skillet until hot. Stir-fry zucchini and mushrooms over medium-high heat until zucchini is crisp-tender. Transfer mixture to a platter.
3. Add remaining oil to wok; cook chicken until tender, stirring often. Add pea pods and cooked zucchini and mushrooms; toss gently to mix well and heat through.
4. Pour apricot sauce over chicken and vegetables; toss gently to mix well and heat through. Serve with rice, if desired. 

 Recipe from Allrecipes.com

 

Rotisserie-Style Crockpot Chicken

--1 whole chicken, skinned (4-5 pounds)
--2 tsp kosher salt (if you'd like it as salty as the ones in the store, add another 1 tsp.)
--1 tsp paprika
--1 tsp onion powder
--1/2 tsp dried thyme
--1 tsp Italian seasoning
--1/2 tsp cayenne pepper
--1/2 tsp black pepper
--pinch of chili pepper (probably not necessary)

--4 whole garlic cloves (optional)
--1 yellow onion, quartered (optional)
 

Directions.

In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Plop the bird breast-side down into the crockpot.

If desired, shove 4 whole garlic cloves and a quartered onion inside the bird.

Do not add water.

Cover and cook on high for 4-5 hours, or on low for 8. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.

Cheesy Chicken Meatballs

Ingredients

• 1 pound ground chicken
• 2 eggs, lightly beaten
• 1/4 cup light cream cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon dry bread crumbs
• 1 teaspoon crushed red pepper flakes
• 1 tablespoon Italian seasoning
• 1 tablespoon garlic powder
• 1 1/2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon minced garlic
  

Directions

1. Preheat an oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil, and spray with cooking spray.
2. Combine the chicken, eggs, cream cheese, Parmesan cheese, bread crumbs, red pepper flakes, Italian seasoning, garlic powder, vegetable oil, salt, and pepper in a large bowl; mix well. Form mixture into 20 meatballs; place on prepared pan.
3. Bake in center of preheated oven until juices run clear, 17 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutritional Information: 5 Servings

Amount Per Serving  Calories: 237 | Total Fat: 12.2g | Cholesterol: 150mg

Rugelach Pinwheels

Adapted from the Sweet On You Bakery via The Martha Stewart Show

Makes about 50 cookies

Dough
1 package (8 ounces) cream cheese, room temperature
1 cup (2 sticks) unsalted butter, cut into small pieces, room temperature
1/4 cup granulated sugar
2 cups sifted bleached all-purpose flour

Filling
1/4 cup plus 2 tablespoons granulated sugar
1/4 cup packed light-brown sugar
1/2 teaspoon ground cinnamon
3/4 cup golden raisins, chopped
1 cup finely chopped walnuts
1/2 cup apricots preserves, heated and cooled slightly

Topping
1 cup sugar
2 teaspoons ground cinnamon

Place cream cheese and butter in the bowl of a food processor and process until smooth and creamy. Add sugar and continue processing until fully incorporated.
Add flour and pulse just until dough comes together.
Divide dough into 2 equal pieces, wrap with plastic wrap, and refrigerate at least 2 hours.

Meanwhile, make filling.
In a medium bowl, mix together granulated and brown sugar, cinnamon, raisins, and walnuts; set aside.

On a lightly floured surface, roll out 1 piece of dough into a rectangle about 1/8-inch thick.
Spread a thin layer of preserves over dough; sprinkle with filling mixture.
Roll dough into a log beginning with one of the long sides; wrap in plastic wrap.
Transfer dough log baking sheet.
Repeat process with remaining piece of dough.
Place dough logs in refrigerator; let chill at least 1 hour.

Preheat oven to 350 degrees.
Line baking sheets with parchment paper; set aside.
Mix together the cinnamon and sugar for the topping; set aside.
Slice chilled dough logs crosswise, about 1/4 inch thick.
Toss each cookie in the cinnamon-sugar mixture.
Place cookies 3 inches apart on prepared baking sheets.
Bake until lightly browned, 18 to 20 minutes.
Lift parchment paper from baking sheets and transfer to a wire cooling rack; let cool.

 Recipe from:
Smitten Kitchen

Bakalva

Ingredients

• 1 (16 ounce) package phyllo dough
• 1 pound chopped nuts
• 1 cup butter
• 1 teaspoon ground cinnamon
• 1 cup water
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1/2 cup honey

Directions

1. Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
2. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
3. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
4. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
5. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Slow Cooked Potato Chowder

This recipe was great but it did not thaw well in the microwave after freezing. The potatoes did not hold up well. I have yet to try just a normal thaw. 

Ingredients

• 5 cups water
• 5 teaspoons chicken bouillon granules
• 8 medium potatoes, cubed
• 2 medium onions, chopped
• 1 medium carrot, thinly sliced
• 1 celery rib, thinly sliced
• 1/4 cup butter, cubed
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (12 ounces) evaporated milk
• 1 tablespoon minced fresh parsley

Directions

• In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook for 5-6 hours or until vegetables are tender. Stir in milk and parsley; heat through. Yield: 12 servings (about 3 quarts).

Nutrition Facts: 1 serving (1 cup) equals 197 calories, 6 g fat (4 g saturated fat), 19 mg cholesterol, 626 mg sodium, 32 g carbohydrate, 3 g fiber, 5 g protein.

Pumpkin Waffles

This had a more delicate flavor than I anticipated. I was afraid that the pumpkin flavor would be overpowering, like a Pumpkin Latte loaded in a waffle, but it gave just a hint of pumpkin-licious-ness. 

Adapted from several sources


2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs, separated
2 cups well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
Vegetable oil for brushing waffle iron or cooking spray

Preheat oven to 250°F and preheat waffle iron.
Sift together flour, brown sugar, baking powder and soda, salt, and spices.
Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth.
Whisk in dry ingredients just until combined. 
In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks (as in, far softer than the over-beaten whites you’ll see in my picture above).
Fold them gently into the waffle batter, until just combined.
Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly.
Cook according to manufacturer’s instructions.
Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.


Recipe from:
Smitten Kitchen

Iced Coffee

Yield: Two drinks

1/3 cup ground coffee (medium-coarse grind is best)
Milk (optional)

1. In a jar, stir together coffee and 1 1/2 cups water. Cover and let rest at room temperature overnight or 12 hours.
2. Strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste. If desired, add milk.

I used Pumpkin Spice coffee for a festive fall flavor (say that 3 times!!)

Recipe from:
Smitten Kitchen

Breakfast Apple Granola Crisp

Once again - Smitten Kitchen has smittened me with yet another fabulous recipe. This was so tasty! I ate it every morning until it was gone & even as a snack!!


3 pounds* of whatever apples, or mix of apples, you like to bake with, peeled, cored and cut into medium chunks
2 tablespoons lemon juice
3 tablespoons sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
Salt
1 stick (8 tablespoons or 4 ounces) unsalted butter
1/4 cup honey
1/2 cup flour
2 cups oats
1/2 cup sliced almonds
1/2 shredded coconut (sweetened or unsweetened, as you wish; I used unsweetened)

Preheat oven to 400°F. Mix apple chunks with lemon juice, sugar, cornstarch, cinnamon and pinch of salt in a 9×13-inch baking dish until apples are evenly coated.

In a medium saucepan, melt the butter with the honey. Stir in the flour, oats, almonds, coconut and another pinch of salt until clumps form. Sprinkle evenly over the apple mixture and bake in the oven for about 45 to 55 minutes, or until the apples are softened and bubbly.

Should the granola brown before you wish it to, cover the baking dish carefully with foil for all but the last few minutes of baking time, when removing the foil will help the granola recrisp.

Cool to room temperature and then stash in the fridge to eat with your morning yogurt.

Pizza Bread

• 6-7 c. white flour
• 1 T. yeast
• 2 c. milk
• 1/2 c. water
• 1/4 c. butter or margarine
• 1/4 c. sugar
• 1/2 t. salt
• 2 t. Italian seasoning
• 3/4 c. pizza sauce
• 20 -25 slices pepperoni, cut into small pieces
• 2 c. shredded mozzarella cheese
• 1/2 c. grated Parmesan cheese

1. In a large mixing bowl, combine 2 1/2 c. flour with 1 T. yeast and set aside.

2. Add milk, water, butter or margarine, sugar and salt to a small saucepan. Heat over medium heat until warm. Pour into large bowl with the flour and yeast. Stir or beat until well combined. Slowly work in remaining flour and Italian seasoning. Knead (by hand or with an electric mixer) until dough is smooth and elastic, about 8-10 minutes. Cover and let dough rise for 1 hour in a lightly greased bowl.

3. Divide dough into 2 or 3 portions, depending on how big you want your loaves to be. Roll each ball of dough into a rectangle.

4. Spread about 1/4 c. pizza sauce on each section of dough.

5. Sprinkle the diced pepperoni and cheeses on top of the pizza sauce.

6. Roll dough tightly, jelly-roll style, and pinch the seams shut.7. Bake at 375 degrees for 20-25 minutes.

 Recipe from:
Cooking From Stolen Moments

Easy Pizza Sauce

Ingredients

• 1 (15 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 tablespoon ground oregano
• 1 1/2 teaspoons dried minced garlic
• 1 teaspoon ground paprika

Directions

1. In a medium bowl, Mix together tomato sauce and tomato paste until smooth. Stir in oregano, garlic and paprika. 

 

Pizza Crust

You can't beat a pizza crust that is made in a bread machine & taste great!! 

Ingredients:

Crust Ingredients:
3/4 cup water (110-115 degrees, preferably)
1 teaspoon sugar
2 Tablesppoons butter, melted or very softened
2 1/2 cups flour
1 Tablespoon yeast

Other Ingredients:
1 Tablespoon cornmeal (optional)
1/2 teaspoon salt
1 cup pizza sauce
12 ounces shredded mozzarella cheese
sliced onions, optional
chopped bell peppers, optional
turkey pepperoni, fried turkey bacon, or fried hamburger, optional
1/4 teaspoon oregano
1/8 teaspoon basil
2 Tablespoons parmesan cheese

Instructions:

1. If using a bread machine to make pizza dough, put ingredients in bread machine in order listed and set to dough setting.

If making dough by hand, mix water, butter, and sugar in mixing bowl. Add part of the flour and stir. Add the rest of the flour and the yeast, and stir into a dough. Knead for 6-8 minutes, or until dough is smooth and elastic. Set dough in bowl and grease the top. Cover with a towel and set in a warm place to rise for about 45 minutes.*

2. After dough has risen the first time, punch down and knead until air bubbles are removed.

3. Liberally butter a 16-inch round pizza pan, and press dough onto pan. Carefully lift one-half of the crust and fold over (to expose half of the pizza pan). Sprinkle 1/2 Tablespoon cornmeal over pan. Lay crust back in place and repeat on other half, so that there is cornmeal sprinkled between entire layer of crust and pan.

4. Sprinkle 1/2 teaspoon salt over top of crust and then spread with 1 cup pizza sauce. Sprinkle on cheese and any optional toppings desired. Sprinkle on oregano, basil, and parmesan cheese last.

5.** Place pizza in oven and turn heat to 400 degrees. Bake for 10 minutes; rotate crust and bake for an additional 5-10 minutes or until top is browned. (Be sure to watch so it doesn't burn; every oven is different!)

6. When pizza is browned, turn off heat and open oven door. Leave pizza in oven until ready to serve. Then remove from oven, cut, and serve. If there is leftover pizza, we often put the pieces directly on a cooling rack to cool, which prevents condensation forming between the crust and pan.

From Tammy's Recipes

Crockpot Ravioli

This was so easy & tasted great. I was very surprised - pleasantly too!!

Ingredients

• 1 (25 ounce) bag beef ravioli
  
• 1 (26 ounce) jar pasta sauce
• 1 (8 ounce) can tomato sauce
• 1 cup water
• 2-3 teaspoons red peppers
• Italian spices
• 1 cup shredded mozzarella cheese

Directions

1. Pour about half of the pasta sauce in the bottom of crock pot.
2. Add frozen ravioli.
3. Pour additional pasta sauce, tomato sauce, water, and red pepper over ravioli (I usually pour the pasta sauce on first and then shake together the tomato sauce, water, and red pepper in the empty pasta sauce jar to mix them).
4. Sprinkle Italian seasonings over sauces.
5. Sprinkle cheese on top.
6. Turn crock pot on low and cook for 4-5 hours (until ravioli are tender).

Fettuccine Alfredo with Broccoli

Ingredients

1. 3 cups of broccoli crowns
   
2. 3/4 pound fettuccine
3. 4 tablespoons butter, cut into pieces
4. 1 cup heavy cream
5. Pinch grated nutmeg
6. 3/4 teaspoon salt
7. 1/8 teaspoon fresh-ground black pepper
8. 1/2 cup grated Parmesan cheese, plus more for serving

Directions

1. Trim broccoli & steam until tender crisp. In a large pot of boiling, salted water, cook the fettuccine until almost done, about 8 minutes.
2. Drain the pasta & mix with broccoli. Toss with the butter, cream, nutmeg, salt, pepper, and Parmesan. Serve with additional Parmesan.

Best Buttermilk Pancakes

Smitten Kitchen is one of my favorite sites for recipes. These pancakes were fantastic!! Can be used for waffles too!!


Best Buttermilk Pancakes
Adapted from Martha Stewart’s Original Classics Cookbook

Yield: Martha says this makes 9 6-inch pancakes; I got about 16 4-inch ones, which are closer to the size I like

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt, or slightly less table salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1 tablespoon extra for brushing griddle (I’ve made these pancakes with and without the butter mixed in, and can say with confidence they work either way. They’re just richer with it, of course.)
1 cup blueberries, fresh or frozen and thawed (optional)


1. Preheat an electric griddle to 375°F, or place a griddle pan or cast-iron skillet over medium-high heat. Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add the eggs, buttermilk, and 4 tablespoons melted butter, and whisk to combine. The batter should have small to medium lumps.
2. Test the griddle by sprinkling a few drops of water on it. If the water bounces and spatters, the griddle is hot enough. Using a pastry brush, brush the remaining 1/2 teaspoon butter onto the griddle. Wipe off the excess with a folded paper towel.
3. Using a 4-oz. ladle, about 1/2 cup (for a 6-inch pancake), pour the batter in pools 2 inches apart. If you wish to make blueberry pancakes, arrange a handful over the cooking pancake, pressing them in slightly. When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. If any batter oozes or blueberries roll out, push them back under with your spatula. Cook until golden on bottom, about 1 minute.
4. Repeat with the remaining batter. You can keep the finished pancakes on a heat-proof plate in the oven at 175°F. Serve warm.

Slow Cooker Chicken & Dumplings

Ingredients

• 4 skinless, boneless chicken breast halves
• 2 tablespoons butter
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 onion, finely diced
• 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Directions

1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on low. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Crockpot Pepper Steak

Ingredients

• 2 pounds beef sirloin, cut into 2 inch strips
• garlic powder to taste
• 3 tablespoons vegetable oil
• 1 cube beef bouillon
• 1/4 cup hot water
• 1 tablespoon cornstarch
• 1/2 cup chopped onion
• 2 large green bell peppers, roughly chopped
• 1 (14.5 ounce) can stewed tomatoes, with liquid
• 3 tablespoons soy sauce
• 1 teaspoon white sugar
• 1 teaspoon salt

Directions

1. Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
2. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
3. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

Italian Garlic Bread

Yield: 

12-16 servings

Ingredients: 

1 cup warm water
1 teaspoon salt
3 cups all-purpose flour
1 tablespoon dry yeast (or 1 pkg; I get mine in bulk and measure)

For garlic butter spread:
1/2 cup (1 stick) butter
1 teaspoon garlic salt OR 1/2 tablespoon freshly minced garlic + 1 teaspoon salt
1/8 t parsley flakes

Instructions: 

1. Put bread ingredients into bread machine in order listed. Turn to dough setting and start.
2. When dough setting is complete (usually takes about 1.5 hours), remove dough and knead to remove air bubbles. (Sometimes I just re-start the dough setting for a few minutes until it's kneaded down, and then turn off and take out the dough.)
3. Form dough into a long loaf and place on a greased cookie sheet. Cover, and put in a warm place to rise. (I turn the oven on "warm" or "200" for a few minutes, then turn off and put the bread inside to rise.)
4. After about 30 minutes of rising, remove cloth cover and place sheet in oven. Turn the oven on to 375 and bake for 35-38 minutes. (Bread will get even bigger while oven is getting up to temp.) Remove to cooling rack and cover.

To make into garlic bread:
1. Slice cooled bread. Mix garlic butter ingredients and spread on each slice. Put slices back into a "loaf" shape and wrap securely in foil. Place in 350 degree oven for 15-20 minutes or until butter is melted and bread is hot.

Tammy's Recipes

Slow Cooker Chicken Stroganoff

Ingredients

• 4 skinless, boneless chicken breast halves - cubed
• 1/8 cup margarine
• 1 (.7 ounce) package dry Italian-style salad dressing mix
• 1 (8 ounce) package cream cheese
• 1 (10.75 ounce) can condensed cream of chicken soup

Directions

1. Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
2. Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm. 
3.  Serve over rice or noodles
   

Amish Bread

This is one of the easiest bread recipes I have used. Especially since it uses my bread machine. I usually make rolls & not loaves. 

Ingredients:

1 cup warm water (110-115 degrees F)
1/3 cup sugar
3/4 teaspoon salt
2 tablespoons oil
3 cups flour*
1 tablespoon dry yeast

Instructions:

1. Dissolve sugar in water, then stir in yeast. Allow to stand until yeast forms a creamy foam (about 15 minutes). Put into bread machine pan and add oil. Swish around to mix them together.
2. Add flour on top, and salt on top of the flour. Set machine to dough setting and start.
3. When dough is made and has risen the first time (the bread machine should beep to tell you when the dough setting is complete), take it out of the bread machine pan and work it lightly in your hands to get the air bubbles out (I don't put it on a floured board for this but you can if you like).
4. Form into a loaf and put in a greased loaf pan. Cover and let rise in a warm place about 30-45 minutes, until almost doubled in size.
5. Bake at 350 degrees for 25-30 minutes, or until done. If loaf is browning too quickly, cover top loosely with foil. When bread is finished, take it out of the oven and allow it to set for 5 minutes. Remove from pan, place on wire rack, and cover until loaf is cool.

Found at Tammy's Recipes

Broccoli & Cheese Casserole

This recipe was wonderful – but not the lowest calorie. A great comfort food.

 

Ingredients

• 1/2 cup uncooked white rice
• 10 ounces broccoli florets
• 10 ounces cauliflower florets
• 1/4 cup butter
• 1 onion, chopped
• 1 pound processed cheese food, cubed
• 1 (10.75 ounce) can condensed cream of chicken soup
• 5 3/8 fluid ounces milk
• 1 1/2 cups crushed buttery round crackers

Directions

1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Drain and set aside.
2. Simmer broccoli and cauliflower florets in water for 10 minutes, or until crunchy. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
3. In a large saucepan, melt butter and saute onion. Add soup, milk & cheese, stir to melt. Stir cauliflower, broccoli and rice into the saucepan. Transfer the entire mixture to a 9x13 inch baking dish and sprinkle the crackers on top.
4. Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.

Note: I used my rice cooker to steam the rice & veggies. My 7 year old LOVED this!!