Cream Casserole Corn
Corn Casserole
Ingredients:
1 box Jiffy cornbread mix
1 can cream corn
1 can whole kernel corn drained
2 eggs
1 stick butter melted
1 Cup Sour cream
Directions
Mix all together in casserole adding the sour cream last.
Bake in 350 oven for 45 minutes.
Easy Cream Cheese Cherry Crescent Bake
photo courtesy of Pillsbury Facebook
Ingredients:
1 tube crescent rolls
1 block of cream cheese
1/2 cup sugar
1 teaspoon vanilla
1 large can cherry pie filling
3 tablespoons butter, melted
1/4 cup sugar in the raw
Directions:
Unroll and lightly press four of the crescent rolls into the bottom of an 8×8 inch greased pan. The bottom of the pan should be lined with crescent roll dough.
With a mixer, beat together sugar, cream cheese and vanilla until smooth and creamy. Spread it on top of the crescent rolls in the pan. Pour and spread the pie filling on top of the cream cheese layer.
Spread the last four crescent roll pieces on top of the cherry filling. Stretch it out and seal the seams to make a nice top crust. Pour the melted butter on top of the crust and sprinkle the raw sugar on top of the butter.
Bake for 40 minutes at 350 degrees.
Smoky Sweet Potato Burgers with Roasted Garlic Cream Cheese and Avocado
No one ever said you couldn’t have your sweet potato and your burger and eat them, too. Because, well… why would anyone ever say that? Recipe is here
Candy Corn Fudge? Heck yea! Sounds like a plan to me. I always end up with left over candy corn after Halloween, so why not make a new treat out of it?
KITCHEN TIPS
We all can learn something new everyday! Some of these tips I had no idea about!
Kitchen Tips
Kitchen Tips….
1 Measuring Tip:
Rinse measuring cup in hot water before using syrup, oil, etc. Will pour out clean and not stick to cup.
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2 Sugar In Fruit Pies:
When making pie, sprinkle the sugar under the fruit instead of on top. This prevents pie from boiling over.
3 Baking Fruit Pies:
Cut four small slits into top pie crust and stand one piece of tubed pasta into each slit (choose pasta at least 2 or 3 inches long–cannelloni and cut ziti work well). The juices will bubble up the pasta ‘pipe’ and back down into the pie–instead of running all over your oven. Once pie has finished baking, remove pasta.
4 Pie Dough Rolling:
Try rolling pie dough between two sheets of waxed paper, the dough is easier to manage and doesn’t stick to the table or your rolling pin. Once the dough is in the desired shape and thickness, peel off the waxed paper and place directly in the pie plate. Cut off the excess.
5 Bigger Cakes From Mixes:
To make a bigger cake from a mix, add 1/2 cup flour, 1/2 cup sugar, 1 egg, 1 tsp. baking powder.
6 Icing Cakes:
For one layer cakes, turn the cake upside down before icing so that the top is perfectly flat and even. When icing two cake rounds or squares, place a layer of frosting on the top of one round, then place the other round upside down on top for a perfectly flat top. If the cake rose high and uneven in the middle when baking, you may need to slice a bit off across the top to lay it flat.
7 Neatly Cut Fudge:
Use a pizza cutter to easily slice through flats of fudge and candy squares. Make sure the baking has been chilled or thoroughly set before cutting. The process is fast and easy and the result is nice, neat squares.
8 Freeze Cookie Dough:
Try preparing a few batches of cookie dough at once and freezing the extra that you won’t be baking that day. You can roll the dough in logs first before freezing (wrap the dough really well) and then just slice off and bake what you need whenever you crave freshly baked cookies
9 Soften Butter:
A few different methods for speeding up the process of getting soft butter right from the fridge (without melting it) Grate the butter into a bowl–comes down to room temperature faster; Microwave for a few seconds at a time–watch closely because you don’t want to zap it too long; Cut butter into squares and put them into a bowl, insert bowl in a pan of warm–not hot–water.
10 Remove Dough Quickly From Hands:
Keep a small bowl of cornmeal nearby while kneading and working with dough. If you need to quickly answer the phone, the door, or rescue a runaway toddler while your hands are full of sticky dough, rub dry cornmeal on your hands. This removes dough faster than washing your hands in soap and water.
11 Mashed Potato Warmer:
Is there ever enough stove top space when preparing large meals (like at Christmas or Thanksgiving)? Here’s a way to get the mashed potatoes done early and out of the way: Prepare your mashed potatoes an hour or two before serving the meal and store them in the slow cooker (on low heat). Serve with the rest of the meal and they’re still hot and tasty .
12 Mixing Raw Hamburger:
If you can’t stand mixing raw hamburger by hand and the wooden spoon just won’t do, try covering each of your hands in a clean plastic bag (or baggy) and dig in. The plastic bags will still give your hands and fingers free movement, yet keep them free from raw meat contamination.
13 Grilled Cheese Sandwiches:
Try slathering mayonnaise on the outer sides of the bread instead of butter when making grilled cheese sandwiches. Makes a nice and crispy sandwich as well as tastes delicious. Another favorite addition of mine is chopped green onions melted in the sandwich with the cheese. Sweet, at least the green onions are healthy!
14 Greaseless Griddle Cake:
When making griddle cake grease the pan for the first cake. After that rub a piece of raw potato over hot griddle instead of greasing. The cakes brown nicely and there will be no smoke.
15 Slicing Meat Thin:
If you need really thin sliced meat when cooking stir-fry recipes or other dishes, try partially freezing the meat before making your cuts. This will make the meat easier to slice very thin since it will hold firm while slicing, no more uneven cuts from the raw meat mushing underneath the knife blade.
16 Stop Meat Edges From Curling:
When grilling steaks or frying up pork chops, sometimes the edges can curl and the meat no longer sits flat in the pan or on the grill. To help prevent that, just cut a slit in the fat along the edge of the meat every inch or so before cooking.
17 Baking Soda Meat Tenderizer:
You can use baking soda as a meat tenderizer. Two different ways to do this: Sprinkle baking soda all over the meat, rub it in a bit and then let sit (refrigerated) for several hours. You could also make a baking soda/water paste and slather it over the meat. Let it marinate for several hours. Rinse meat before cooking to remove all the baking soda.
18 Baking Soda Test:
Do you have an old box of baking soda in the pantry and you’re not sure whether or not it’s still good? Fill a small cup half full with vinegar and drop a teaspoon of baking soda in it. If things start fizzing, the baking soda is active.
19 Fresh Fruit & Veggies Washing Tip:
Sprinkle wet fruit and veggies with baking soda then gently scrub and rinse. This cleaning method safely removes dirt and residue off produce.
20 Prevent Bacon Spatters:
Bacon can be quite a messy item to prepare, try lightly dusting the bacon with flour before frying. This helps prevent the spatters and meat shrinkage.
21 Veggie Roasting Racks:
Try roasting a chicken or roast on top of long slices of celery or carrot sticks. The vegetables act like a roasting rack plus add flavor to the meat. You can eat the vegetables too, yum! Not only do the veggies work well as a roasting rack, there’s one less item to wash .
22 Potato Flakes Thickener:
Add dried instant potato flakes to homemade soups and sauces to thicken the consistency. This won’t change the flavor at all and is a sure trick when a dish sauce turns out too watery or thin.
23 Natural Peanut Butter Storage:
Store the unopened jars in the cabinet upside down. The oil will want to rise to the top again and will pass through the solid part to do so, basically stirring itself!
24 Flour Bugs:
Keep a couple bay leaves in the flour canister to help deter the bugs (flour Weevils) congregating in their favorite hangout. You can toss the leaves loose in the flour or make a rough pouch out of one layer of cheesecloth to keep the leaves separated from the flour. Another tip is to tape the bay leaves to the inside of the lid. Always try to keep flour and other grains in air tight containers, this will help keep pantry pests out.
25 Squeezing Lemons For Juice:
For those who suffer from arthritis or hand pain, use a nutcracker to mangle and squeeze wedges of lemons to juice them. Otherwise jab a fork into the fruit flesh, squeeze both ends of the wedge together (towards the fork) and then twist the fork every which way. Lots of juice!
26 Herb & Spice Storage:
To help preserve flavor, herbs and spices are best stored in airtight containers, out of sunlight and away from heat sources. Store the jars and containers in the pantry or a cupboard. Keeping spices and dried herbs in cute glass jars over top of the stove is a popular practice, but it does negatively affect the flavor of your spice collection.
27 Make Your Own Celery Flakes:
Instead of cutting off the leafy tops of celery and tossing away, try making your own celery flakes. Simply wash and dry the leaves well, place in oven at 180° F. until crispy dried (a few hours), crumble and store in an air tight container. Use the celery flakes in cooking dishes such as soups, stews, stuffing and anything else you’d like to add a little flavor
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28 Crystallized Honey Fix:
If your honey has crystallized, place the bottle or container in a pot full of hot water and let it sit for about 1/2 hour or until the honey is melted. Stir the honey well and the crystals will be gone.
29 Soften Marshmallows:
Slice open the top of a marshmallow bag then place in a large ziploc freezer bag. Freeze. Remove the amount of frozen marshmallows you need as you need them. Thaw and they’re soft and ready to use. If you have hard marshmallows in the pantry, try tossing a piece or two of sliced bread in the bag. Seal, then check after a few days. The marshmallows should be soft again.
These cute little bite sized corn dogs were always a big hit with my kids when they were younger, and even today as adults if I make these appetizers they are the first things gone!
Corn Dog Bites
Corn Dog Bites!
Ingredients
1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
2/3 cup milk
1/4 cup butter, melted
3 eggs
1/2 teaspoon chipotle chile pepper powder
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained, patted dry
1 package (7 oz) cooked chorizo sausage links
4 oz chipotle or habañero Cheddar cheese, shredded (1 cup)
Directions
Directions
Heat oven to 400°F. Spray 36 mini muffin cups with cooking spray.
In medium bowl, stir together cornbread mix, milk, melted butter and eggs until blended (batter will be thin). Stir in chile pepper powder and green chiles. Fill each muffin cup half full.
Cut sausage into 36 (1/2-inch) slices; place 1 slice in batter in center of each muffin cup. Top evenly with cheese.
Bake 10 minutes or until cornbread is set. Cool 5 minutes. Serve warm.
Photo Courtesy of Bettycrocker.com
A great appetizer that combines the light sweetness of sweet potatoes and traditional loaded potato toppings! These would make an AWESOME Thanksgiving appetizer, give them a try and let me know what you think. If you like recipes and want more please feel free to follow me on Facebook. https://www.facebook.com/Natalee.tilley
Loaded Smashed Sweet Potatoes
Loaded Smashed Sweet Potatoes
Ingredients
2 strips thick bacon
3 large sweet potatoes, cut into quarters
1/4 cup olive oil
Salt and pepper
1/2 cup sour cream
4 ounces cheddar cheese, grated
Fresh chives
Directions
Directions
Cook bacon until crispy, either in a skillet or baked in the oven. Once the bacon is crispy, let cool and chop into bits for topping. Set aside.
Preheat oven to 350ºF. Cut off the ends of the sweet potatoes, then cut them into quarters. Pour olive oil on a baking sheet and rub potatoes on both sides to coat. Sprinkle potatoes with salt and pepper.
Bake potato pieces for 25-30 minutes until they are fork tender. Then let cool briefly until you can handle them.
Use a small plate to smash each potato down a bit. Return smashed potatoes to baking sheet.
Bake smashed potatoes a second time for 10 minutes to crisp them up a bit.
Remove potatoes from oven and top with sour cream, shredded cheese, crispy bacon bits, and fresh chives.
recipe and photo courtesy of http://www.bettycrocker.com
Why get take out Onion Rings when you can make these awesome Cheesy Onion Rings at home!!
Photo credit: http://www.bettycrocker.com
Easy Homemade Cheesy Onion Rings
Ingredients
1 large white onion
1 1/3 cup flour
1/2 teaspoon salt
1 cup milk
1 egg
1 1/2 cups Progresso™ panko bread crumbs
1/2 cup grated Parmesan cheese
Oil, for frying
Directions
Heat 3 inches of oil over medium high heat to 375ºF.
While the oil is heating, cut the root and tip off the onion and discard. Slice the onion into 1/4 inch thick slices and separate the rings.
Add the flour and salt to a shallow dish and coat each onion ring in the flour. Shake off and set aside.
Once all the onions are coated in flour, beat together the milk and egg and stir into the flour. Whisk until smooth.
Coat the onions in the batter and shake excess off before placing on a cooling rack set over a baking sheet.
Mix together the panko and Parmesan cheese and coat each onion ring in the breadcrumb mixture. Return to the cooling rack.
Drop the onion rings, 3 or 4 at a time depending on the size of your pot, into the oil and cook for 2-3 minutes or until golden brown.
Remove the onion rings from the oil to a paper towel-lined dish for the grease to drain. Repeat with the remaining onion rings until all are cooked.
These Soft Snickerdoodle cookies are my husbands favorite cookies. Although the process seems a little daunting, you have to chill the dough, you HAVE to chill the cookie sheets also, BUT they are worth the effort. They come out soft and perfect every time! So sometimes it pays not to be a lazy cook, which honestly I am most of the time! ENJOY!
Soft Snickerdoodle Cookie
SOFT SNICKERDOODLE COOKIE RECIPE
INGREDIENTS
SERVINGS 24
1 cup butter
1 1⁄2 cups sugar
2 large eggs
2 3⁄4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1⁄4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon
DIRECTIONS
Preheat oven to 350°F.
Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
Combine flour, cream of tartar, baking soda and salt in a separate bowl.
Blend dry ingredients into butter mixture.
Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
Coat by gently rolling balls of dough in the sugar mixture.
Place on chilled ungreased cookie sheet, and bake 10 minutes.
Remove from pan immediately.
You have to chill the cookie sheet before each batch you bake. Also keep your dough chilled in the fridge while waiting to make your next batch.
This is THE BEST Banana Bread recipe ever. My family has been using this one for generations now. It is simple, easy and turns out PERFECT every time! Oh and try it with some Peanut Butter, it is SO YUMMY!!!
The Best Banana Bread
The Best Banana Bread Recipe Ever!
1⁄2 cup butter
1 cup sugar
2 eggs, beaten
4 bananas, finely crushed
1 1⁄2 cups flour
1 teaspoon baking soda
1⁄2 teaspoon salt
1⁄2 teaspoon vanilla
DIRECTIONS
Cream together butter and sugar.
Add eggs and crushed bananas.
Combine well.
Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.
Pour into greased and floured loaf pan.
Bake at 350 degrees for 60 minutes.
Keeps well, refrigerated.
Keto One Day At a Time. 