Corn Casserole

I made this to take to a BBQ (they asked that I bring a side dish). I wasn't so sure it would be any good, but EVERYONE asked who made it and wanted the recipe, so I put it on facebook. Now I'm putting it on here for my reference, I am making it this week. :)

1 can whole kernel corn
1 can cream corn
8 oz. sour cream
1 box jiffy cornbread mix
1 stick butter, melted
2 eggs

Beat eggs. Add both cans of corn, do not drain, and sour cream. Mix well. Add jiffy mix and butter. Mix well. Put in casserole dish and bake for 45 minutes at 350.

Spectacular Cinnamon Almond Ring

(From Sharron's Grandma Ruth who said it's one that she and my grandfather always loved and was always a successful recipe for her.) 

NOTE: May need high altitude adjustments: decrease fat, sugar, leavening/yeast; increase liquid and flour.

5 ½ to 6 cups all-purpose flour

2 packages active dry yeast (suggest rapid rise)

1 cup milk

½ cup water

½ cup butter or margarine, cut up

3 tbsp sugar

1 tsp salt

2 eggs beaten

2 tsp each finely shredded lemon and orange peel (optional)

1 cup sliced almonds (or substitute walnuts)

6 tbsp butter or margarine, softened

2/3 cup sugar

1 tbsp cinnamon

1 recipe powdered sugar icing

In a large mixing bowl stir together 2 cups flour and the yeast.  In saucepan, heat and stir milk, water, the ½ cup butter or margarine, sugar and salt.  Stir to warm (120-130 degrees), till butter almost melts, add to dry mixture, mix, add eggs, lemon and orange peel.  Beat with electric mixer for 30 seconds, scraping the sides of the bowl constantly.  Beat on high for 3 minutes.  Using a wooden spoon, stir in almonds and as much flour as you can. (I use the walnuts with the last cinnamon and sugar after I have rolled out dough)

Turn dough onto a lightly floured surface.  Knead in enough of the remaining flour to make moderately soft dough, 3-5 minutes.  Put into a greased bowl. Let rise until double in bulk, about an hour.  Turn onto floured board and cover and let set for 15 minutes. 

Roll out dough to a 20X12 rectangle.  Spread with 6 tbsp margarine, sprinkle with the cinnamon and sugar mixture and the walnuts.  Roll up as a jelly roll.  Put roll in a greased Bundt pan, seam side down sealing the two ends together.  Cover and let rise about 45 minutes to about double bulk.

Bake in a 350 degree oven for about 50 minutes until golden brown. Cover loosely with foil if getting too brown last 10 minutes (will rise high).  Invert pan onto a wire rack. Drizzle with the powdered sugar icing. 

Icing:  1 cup sifted powdered sugar, 1 tbsp milk and ¼ tsp vanilla.  Stir in additional milk 1 tsp at a time until icing reaches drizzling consistency.

Buffalo Chicken Lasagna

Here is another Pampered Chef recipe...made in the Deep Covered Baker. If you do not own this item, I highly recommend it! It makes things so quick and in the microwave, too! However, this one is in the oven...and takes a bit longer. :) But, overall, it cooks things very quickly!

1 (29 oz) can tomato sauce

3 cups diced cooked chicken breasts

1 medium onion, chopped

1 medium green bell pepper, diced

3 t Buffalo rub (I don't have the Pampered Chef kind, but found alternative at store)

1 container (15 oz) part-skim ricotta cheese

2 c shredded mozzarella cheese

1 egg

3 garlic cloves, pressed

1/2 t salt

9 uncooked no-boil lasagna noodles

1/2 c crumbled blue cheese (optional)

1. Preheat oven to 350 degrees. Combine tomato sauce, chicken, onion, bell pepper and rub in bowl; mix well. In another bowl, combine ricotta cheese, 1 1/2 c of the mozzarella cheese, egg, pressed garlic and salt; mix well.

2. To assemble lasagna, spread one-third of the chicken mixture over bottom of Deep Covered Baker (or whatever you have). Top with three of the lasagna noodles in a single layer, breaking noodles to fit. Press noodles into chicken mixture. Spread one-third of the ricotta mixture over noodles. Repeat layers two times. Top with remaining mozzarella cheese (or, with a combination of cheddar and monterey jack if your family eats some of your mozzarella cheese).

3. Bake, covered, 45 minutes. Carefully remove lid from baker. Continue to bake lasagna, uncovered, 15-20 minutes or until cheese begins to brown around the edges. Remove baker from oven. Sprinkle blue cheese over lasagna (unless you forget...like I did. FWIW, it tasted great w/out it); let stand, covered, 20 minutes before serving.

BBQ Bacon-Stuffed Meat Loaf

This is a Pampered Chef recipe. I have a deep dish baker that I make this in so if you do not have one, you will have to figure out how to adjust cooking times.

8 oz. fresh mushrooms

1 T vegetable oil

6 slices cooked bacon, crumbled

3 slices white sandwich bread, crusts removed

1/2 c 2% milk

1/2 c finely chopped onion

1/4 c finely chopped fresh parsley

1 egg yolk

3 T smoky bbq rub

2 garlic cloves, pressed

1/2 t each salt & coarsely ground black pepper

1 1/2 lbs 85% lean ground beef

1 1/2 c shredded sharp cheddar cheese

1/4 c ketchup

1. Thinly slice mushrooms. Heat oil in skillet over medium-high heat 1-3 minutes or until shimmering. Add mushrooms, cook, and stir 3-4 minutes or until mushrooms begin to brown. Remove skillet from heat. Set aside 1 T of the crumbled bacon. Add remaining bacon to mushrooms; mix well.

2. Meanwhile, cut bread into cubes. In bowl, combine bread, milk, onion, parsley, egg yolk, 2 T of the rub, pressed garlic, salt and black pepper; mix well. Add beef to bread mixture; mix. Place two-thirds of the meat mixture in DEEP COVERED BAKER; form into an 8 1/2 x 4 1/2 in loaf. Gently press down the center of the loaf to create a well. Sprinkle 1/2 c of the cheese in the well. Top with bacon mixture and an additional 1/2 c of the cheese. Place remaining meat mixture over filling; press to seal.

3. Microwave, covered, on HIGH 14-17 minutes or until internal temperature reaches 145 degrees in the center. Carefully remove baker from microwave using oven mitts. Meanwhile, combine ketchup and remaining rub; stir. Brush ketchup mixture over meat loaf. Microwave, covered, on HIGH 3-5 minutes or until internal temperature reaches 160 degrees in the center. Sprinkle remaining cheese and reserved bacon over top of meat loaf; let stand, covered, 10 minutes before slicing.

Beef Quesadillas

This is super easy. Nothing spectacular, but my kids LOVED it. They all three scarfed it down and then asked for more.

2 T plus 4 t canola oil
1/2 red onion, chopped
12 oz. ground beef
pinch cayenne pepper
kosher salt
black pepper
4 8-inch flour tortillas
6 oz. Monterey Jack, grated

Heat 1 T of the oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until beginning to soften, 2-3 minutes. Add the beef, cayenne, 1/2 t salt, and 1/4 t black pepper. Cook, breaking up the beef with a spoon, until no longer pink, 3-5 minutes more.

Heat broiler. Brush one side of each tortilla with 1 t of the remaining oil. Place 2 torillas, oiled-side down, on a foil-lined baking sheet. Top with the beef mixture, Monterey Jack, and remaining torillas (oiled-side up). Broil until crisp and the cheese melts, 1-2 minutes per side.

I did the second batch without brushing the torillas with oil and I liked it better. We seved it with sour cream and salsa. This recipe came from Real Simple Magazine.

Oatmeal Chocolate Chip Cookies

Mix Dry Ingredients and Set Aside:

1 tsp salt

1 tsp baking soda

2 C oats

1 ½ C flour

Cream together:

½ C butter

½ C shortening

¾ C granular sugar

¾ C brown sugar (gently packed)

Add in and blend well:

2 eggs

1 tsp vanilla

1 Tb hot water

Then blend in the dry ingredients and add:

~12 oz choc chips

1 C chopped nuts (optional)

(grease cookie sheets if they are not non-stick)

Bake at 375 for 10-12 min

High altitude tips:

Slightly decrease:

Fats (butters, shortening, oils)

Baking soda/powder

Sugars

Slightly increase:

Flour

Liquids

Recipe from Sharron's Grandma Ruth Inghram

Cranberry Oatmeal Bake

3 cups old fashioned oats
3/4 cup brown sugar
1 cup dried cranberries
1 t salt
2 t cinnamon

Mix dry ingredients in a large bowl.

3 cups milk
1/4 cup vegetable oil
1 T vanilla
3 egg whites

Whisk liquid ingredients and add to dry ingredients. Stir to combine. Pour into greased 9x13 dish. Bake at 350 for 50-55 minutes. Cut into squares and serve with milk poured over.

This recipe comes courtesty of Mary Van Horn.