Cheesy Broccoli and Cauliflower

2 large heads broccoli (3-3 1/2 lbs)

1 medium size head cauliflower (about 2 lbs)

Cheese Sauce:

3 tbsp butter

3 tbsp all purpose flour

1 3/4 cups milk

2 cups shredded sharp cheddar cheese

1 tbsp Dijon mustard

1 can (4.5 oz) diced green chiles, drained

1/4 tsp hot pepper sauce

Additional milk if needed to thin sauce

Cut broccoli and cauliflower into florets, discarding outer leaves

and stems. You should have about 8 cups broccoli florets and 4

cups cauliflower. In a large pot, bring 8 cups water to a boil. Add

cauliflower; cook 2 minutes. Add broccoli; cook an additional

6 minutes or until vegetables are crisp tender. Drain

While vegetables are cooking make Cheese Sauce: In a medium sized

saucepan, melt butter over medium heat.
Whisk in flour and cook 1 minute. Gradually whisk in the milk; continue to

whisk until smooth. Bring to a boil. Remove from heat and stir in cheese, mustard,

chilies, and hot pepper sauce. Stir until smooth. If a thinner sauce is desired, stir in a few

more tablespoons milk. To serve, place vegetables in a large serving dish and pour

cheese sauce over the top. Serve immediately.

To begin preparation ahead: Cook vegetables, rinse under cold water to stop cooking.

Drain and refrigerate. Prepare sauce; let cook and then cover and refrigerate up to a

day ahead of time. To serve, uncover; remove from refrigerate and let stand for 30

minutes. Reheat separately in microwave oven.

1/2 cup powdered sugar

8 oz cream cheese, softened

1 tsp vanilla extract

3/4 cup toffee bits, chopped

Mix all ingredients. Beat by hand until smooth. Fold in toffee bits. Refrigerate dip overnight or longer.

Mix again before servings. Delicious served with apples and other fruits

Note: reduce the sugar in this recipe by substituting Splenda brand brown sugar substitute.

You can also reduce the fat by using a low or no fat cream cheese.