Corn Casserole

I found this recipe on Pinterest....Isn't that were all recipes come from nowadays? :) It's from the website "Pennies on a Platter." I made it tonight & we really enjoyed it. I think it's a great dish to take to family gatherings. And it's super easy!

(photo courtesy of Pennies on a Platter)

1 (15 1/4 oz) can whole kernel corn, drained

1 (14 3/4 oz) can cream-style corn

1 (8 oz) package Jiffy corn muffin mix

1 cup sour cream

1/2 cup butter, melted

1 to 1 1/2 cups shredded Cheddar

Preheat oven to 350˚F.  Grease a 9- by 13-inch baking dish or large casserole dish.

Mix together the corn, Jiffy, sour cream and butter in a large bowl.  Stir in the cheese.  Pour into the prepared pan.  Bake for 55 minutes, or until golden brown and set.  Let stand 5 minutes before serving.

Casserito aka (Casserole Burrito)

Here's a quick meal that I came up with while buying groceries the other day.

1lb ground beef

1 package Vigo yellow rice

Flour tortillas

1 package taco seasoning

1 can of Campbell's Fiesta Nacho Cheese soup

Mexican blend shredded cheese

2 cans refried beans

Cook ground beef (I usually add some minced garlic, salt & pepper when cooking it). Drain it & add taco seasoning. I also added some onions to the meat.

Cook rice according to instructions on package.

Then in a casserole pan layer tortillas, refried beans, tortillas, ground beef, tortillas, yellow rice, tortillas, nacho cheese soup/refried beans, tortillas & then top with the shredded cheese.

Cook in the oven on 350 degrees, for about 25-30, or until the cheese begins to brown on top. 

Serve with sour cream & salsa. I like chopped tomatoes so that is what I used.

This is also a quick & easy casserole to put together before hand & just pop in the oven when you are ready to eat.

Summer Corn Salad

I saw this recipe on Southern Plate & new I had to make it. I bought some of the Tostitos Scoops to use for dipping.



2-15 ounce cans whole kernel corn, drained*
2 medium tomatoes, diced
1 bell pepper, seeded and diced
1 small onion, diced
1 Cup Italian Dressing (I use regular but you can use Zesty Italian if you like)

Combine all ingredients in a large bowl. Stir well to combine. Cover and refrigerate several hours.
Can be made up to two days ahead of time. This is delicious and the perfect side for a barbecue!
*If you’d like to use fresh or frozen corn just cook it in water until tender and drain well.

Chicken Lettuce Wraps

I got this recipe from Southern Plate.

D & I love, love, love the lettuce wraps from P.F Changs. I have wanted to make them at home for a long time, but most of the recipes I find online have about 50 ingredients. So, when I saw this one I knew I had to give it a try. It was super duper easy & extra yummy!




3 boneless skinless chicken breasts (can substitute leftover chicken or turkey – about three cups
3 green onions
Small can water chestnuts
1 Cup mushrooms
2 T brown sugar
3 T Soy Sauce
Rice Sticks and oil to cook them in
Head of lettuce to serve them in

In large skillet, heat one tablespoon of oil over medium heat. Add chicken, cut into pieces, and cook while stirring until cooked through. While chicken is cooking, finely dice mushrooms, water chestnuts, and green onions. Remove chicken from heat after it is done and dice.

Combine soy sauce and brown sugar, stir well. Add chicken, mushrooms, water chestnuts, and green onions back to skillet. Stir in sauce. Cook and stir over medium heat until heated through.

Rice Sticks:

Place one to two inches of oil in a small sauce pot. Heat over medium heat for several minutes. Break off  a handful of rice noodles and drop into pot, immediately removing to a paper towel lined plate when they puff up.

Serve chicken mixture in lettuce leaves, topped with crunchy rice noodles. Eat 

For photos of the recipe step by step & even a video of how to cook the rice noodles be sure to check out Chicken Lettuce Wraps – y’all! on Southern Plate.

***I made a larger portion the recipe called for. There never seems to be enough of this goodness when you eat it in the restaurant.

I also used frozen chicken, which I boiled with chicken broth, minced garlic, pepper & a few dashes of soy sauce instead of salt.

Salsa

1 can of diced tomatoes
1 hot pepper or a few jalapenos and juice
1 small onion
2 cloves of garlic
1/4 cup of fresh cilantro
2 bullion cubes
1/4 cup of water

You can use fresh tomatoes in the summer, you may just need to add more water. Use your peppers to your preference!

Mix ingredients in the blender or Magic bullet.
Then boil all ingredients together in a sauce pan for at least 4 minutes.

I serve mine warm.

EASY BANANA BREAD

EASY BANANA BREAD

1 c. sugar (I used almost 2 cups)
2 eggs
2 tbsp. melted butter (I used 4)
1 c. mashed ripe banana (I used 3 bananas)
1/2 tsp. nutmeg (didn't use this)
2 c. biscuit mix

Beat together sugar, eggs, butter, banana, and nutmeg. Stir in biscuit mix. Pour into 8 1/2 x 4 1/2 x 2 1/2 inch greased and floured loaf pan. Bake in 350 degree oven 1 hour. Makes 1 loaf.
So moist and delicious and only takes 5 minutes to make!

I added milk to the recipie too- made it moist.

No Bake Oatmeal Cookies

Everyone loves these cookies. When I was growing up these were a sweet treat my Mom would whip up from basic stuff in the pantry. 

2 cups sugar

1/2 cup cocoa

1 stick butter

1/2 cup milk

1 tsp. vanilla

3 cups quick-cooking oatmeal

1/2 cup peanut butter

Combine sugar, cocoa, butter and milk in a saucepan. On medium heat, bring to a boil for one full minute.

Remove from heat. Stir in peanut butter (optional), vanilla and oatmeal.

Drop by spoonful onto wax paper. Let cool for at least 30 minutes.

Skillet Ravioli

This recipe is from the May/June 2010 issue of Cooking With Paula Deen.

1 (20-oz) package refrigerated four-cheese ravioli, cooked according to package directions and kept warm

1lb. ground beef

2 (8-oz) can tomato sauce

2 tablespoons Italian-style tomato paste

1 teaspoon dried parsley 

1 teaspoon dried basil (I used fresh)

1/2 teaspoon garlic salt

1 cup shredded parmesan cheese

In a large skillet, cook beef over medium-high heat for 8 to10 minutes or until browned and crumbly; drain. Return beef to pan, and add tomato sauce, paste, parsley, basil, and garlic salt; cook 6 minutes or until heated through.

Add cooked ravioli to tomato sauce. Sprinkle with cheese, and serve immediately.

Mac & Cheese Soup

Put 2 boxes of creamy mac & cheese already cooked into the slow cooker with cubed ham and add cheese soup and broccli to it and cook it for an hour.

Burrito Bake

My friend Nancy sent me this recipe. And I can not wait to try it.

1 lb. lean ground beef
1 pkg. taco seasoning mix
3/4 cup Water
12   Flour tortillas (6 inch)
1 can (16 oz.) Refried Beans (you can also use the ones with chilies)
1 cup  Finely Shredded Cheddar Cheese


Heat oven to 350°F.

Brown meat in large skillet; drain. Stir in seasoning mix and water. Bring to boil. Cook on low heat 10 min., stirring occasionally.

Place 4 tortillas on bottom of greased 9-inch pie plate. Cover with half each of the refried beans, meat mixture and cheese. Repeat layers once. Top with remaining tortillas.

Bake 30 min. or until heated through and cheese is melted. Cut into wedges to serve.

Top with sour cream, shredded lettuce, diced tomatoes, salsa, olives, etc. You make 2 pies
at a time & save one for the next night & the flavors really soak into the
tortillas.

A Different Mayo

This is an old Southern Living recipe & a friend made some tomato sandwiches with it the other day that were amazing!

1 cup mayo
1 tablespoon mustard
1 teaspoon grated onion

Mix together & allow to sit over night.

Use this spread instead of plain mayo on a tomato sandwich. It will seriously knock your socks off!
And if you are not a onion fan, don't worry! You grate the onion to get the flavor, so there is no diced onion pieces.

Of course you can try this spread on any kind of sandwich.

Mexican Black Bean Lasagna

I got this recipe from the May/June 2010 issue of Cooking with Paula Deen.

1 (15-ounce) can of black beans, drained & rinsed
1 (15-ounce) can whole kernel corn, drained & rinsed
2 (10-ounce) cans diced tomatoes with green chilies, drained
1 cup ricotta cheese
1/2 cup sour cream
1/2 teaspoon ground cumin
8 (6-inch) corn tortillas
1 cup Mexican-style cheese blended

Preheat oven 375 degrees. Spray a 9x5-inch loaf pan with nonstick cooking spray.


In a large bowl, combine beans, corn & tomatoes. In a small bowl, stir together ricotta, sour cream & cumin. Place 2 tortillas on the bottom of prepared loaf pan. Spread about 1/3 cup of the ricotta mixture over tortillas. Top with about 1/3 cup black bean mixture. Sprinkle with 1/4 cup cheese. Repeat procedure 3 times.

Bake for 20 minutes or until heated through & cheese is melted.

***I used flour tortillas instead on corn. Plus added some garlic salt to the ricotta mixture.

Breakfast Casserole

• 1 (12 ounce) package fresh breakfast sausage, cooked, drained and crumbled
• 4 cups cubed day-old bread
• 2 cups shredded sharp Cheddar cheese
• 24 ounces of milk Evaporated Milk
• 10 large eggs, lightly beaten
• ground black pepper to taste
Directions
1. GREASE 13 x 9-inch baking dish. Place bread in prepared baking dish. Sprinkle with cheese. Combine evaporated milk, eggs, dry mustard, onion powder and pepper in medium bowl. Pour evenly over bread and cheese. Sprinkle with sausage. Cover; refrigerate overnight.
2. PREHEAT oven to 325 degrees F.
3. BAKE for 55 to 60 minutes or until cheese is golden brown. Cover with foil if top browns too quickly.

Peanut Butter & Jelly

You may already do this, but if someone had not shown me I'd would have never thought of it!

Just a quick tip for making pb&j.

Mix Jelly & Peanut butter in a bowl, then spread on bread- this keeps the mess down with toddlers eating it!!!

Pizza Casserole

1 lb of Sausage(ground)
1 bag of wide noodles (1lb)
2 Jars of pizza sauce (14oz)
2 cups of shredded cheddar cheese
2 cups of mozzarella cheese
1 package of pepperoni

You could also add black olives, mushrooms or any other favorite pizza topping :)

Preheat oven to 350... cook sausage and drain. cook noodles as directed and drain. spay the bottom of a 13x9 baking dish. put the noodles down first then sausage followed by pepperoni and other choice toppings, add the 2 jars of pizza sauce and finally top with cheeses :) Bake for about 35 minutes

Hot Iced Brownies

This is one of the easiest & yummiest recipes!

1 box of brownie mix
1 can of icing

Make brownie mix according to directions on the box. As soon as brownies come out of the oven poke holes all over. Then spread the icing on top. The icing will melt in the holes, plus it will create a layer on icing on top. You can eat them right away with some ice cream. Or they are even better after they cool & the icing has set. Heat up a helping in the microwave & the icing makes them all ooey gooey!

Six Can Chicken Tortilla Soup

Ingredients
1 (15 ounce) can whole kernel corn, drained
2 (14.5 ounce) cans chicken broth
1 (10 ounce) can chunk chicken
1 (15 ounce) can black beans
1 (10 ounce) can diced tomatoes with green Chile peppers, drained

Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.

I've made this by this recipe, as well as used fiesta corn and hot rotel to add spice. I've also used chicken cooked off the bone, instead of canned chicken. It's all good. I've used chili beans instead of black beans. It's really easy and fast to make!

BBQ Chicken

A little bird told me about cooking chicken in the crock pot because it literally falls apart when you go to pull it apart. I'm not a fan of pork BBQ but last night I made my family some chicken BBQ :)

1 bag of boneless skinless chicken breast
1 bottle of BBQ sauce

I put the chicken in the crock pot with some S & P and enough water to cover the chicken on low for a few hours. Then I pulled it apart and added enough BBQ sauce to coat the chicken. It was YUM O!

Herbed Chicken & Tomatoes

1 pound boneless, skinless chicken breasts, cut into small pieces
2 cans (14 1/2 ounces each) Italian diced tomatoes
1 envelope savory herd with garlic soup mix
1/4 teaspoon sugar
Hot cooked pasta
Parmesan cheese

In a slow cooker (crockpot), combine the chicken, tomatoes, soup mix & sugar. Cover & cook on low for 5-6 hrs or until chicken juices run clear. Serve over pasta. Sprinkle with Parmesan cheese.


***I used chicken tenderloins. And after they were cooked most were falling apart. But what wasn't I shredded.
You may also need to add some salt.
This recipe is easy peasy!

Creamy Cheddar Chicken Crock

I was trying to think of a witty name for this recipe :) A friend passed it to me and we had it tonight - yummy!

1 bag of frozen skinless chicken breast
1 BIG can of cream of chicken soup
1 can of cheddar cheese soup
1 bag of frozen broccoli
1 small can of mushrooms
S&P

Add all the above ingrediants to the crock pot and serve over a bed of rice - YUMMY! The chicken didn't require a knife it was soooo tender.

I added water to my recipe tonight to cover all the stuff but I really don't think its necessary to add as much as I did... it was still very good but next time I'll add less water to make it more thicker :)