If you're looking for a unique Brussel sprouts recipe, this is it!! Even the non-veggie lovers will line up for this high-fibre, cheesy, saucy plate of deliciousness!
First day of high school!
I'm sure most readers can relate, and some either have kids in school, relatives, or know a neighbour who had kids starting school in the past few weeks.
After many reminders about hand-washing, sanitizing and keeping a safe distance, our twin boys started their first day of high school on Friday, September 11, 2020. For safety reasons, we decided not to take the bus and decided to do a daily drop-off.
I snapped the photo above as they were heading in. It felt like only yesterday that we had followed their school bus on their first day of junior kindergarten to make sure they had arrived safely.
I could feel the tension leave shoulders when we picked them up at 2:15pm that afternoon. They were talking a mile a minute about what a great day they had experienced. We are so proud of them, hubby and I. They seemed joyous and we had a glimpse of normality as they shared the highlights of their day. We headed to The Broken Kettle, a local bakery and picked up some treats and a few root beer and cream soda floats to celebrate. 🙂
I hope that this post finds you all healthy and in good spirits. We are approaching things one day at a time and count our blessings.
Fall is in air here in Vankleek Hill, Ontario and the days have been glorious. Our maple leaves are already starting to change colours and I'm excited to take a drive up to Laurentian Mountains to see the fall colours in a few weeks!!
We have two apple trees that are over-loaded and I decided to make a batch of homemade apple and pear cider. I strained it three time and it's ready for afternoon break time. The three boys are making repairs to our deck.
How to make Cheesy Brussel Sprouts
These Brussel sprouts with cheese sauce come together very quickly and are a great side dish to any meal such as a ham dinner or turkey dinner. These delish Brussel sprouts may be the only way you'll ever eat them after you try this recipe 🙂
1. Trim the ends from the Brussel sprouts and remove and loose leaves.
2. In a large saucepan of boiling, salted water, cook Brussel sprouts for 10 - 12 minutes. Drain well.
3. In a medium-sized heavy-bottom saucepan, melt butter over medium heat.
4. Gradually whisk in flour, stirring constantly for 1 and ½ minutes.
5. Slowly whisk in milk, and continue to cook while whisking constantly.
6. Cook sauce for 5 minutes, stirring constantly.
7. Stir in honey-dijon mustard, salt and pepper.
8. Remove from heat and stir in ½ cup of the shredded cheddar cheese, then add in Brussel sprouts and combine.
9. Spoon into a greased 11 x 7-inch baking dish.
10. Top with remaining shredded cheddar cheese.
11. Bake in 375F oven for 25 minutes.
Leftovers can be stored in the refrigerator for 3 days. Reheat in a 350F oven for 15 to 20 minutes.