Christmas Eve with my family was wonderful it felt good to have everyone in one place! The kids are growing up, but not so grown up that they don’t look forward to a few gifts, and I love hearing about all of the successes that my brother and sister are having in their careers and personal lives.
We also enjoyed a very nice meal together. My brother prepared a ham, and brought some shrimp, my Mom made scalloped potatoes, and a cheese ball, my sister brought jalapeno popper dip and the most delicious snickerdoodle blondies…omg so yummy… and I prepared corn casserole. Needless to say none of us left that night hungry!
Corn casserole is a simple recipe reminiscent of old fashioned scalloped corn but with a twist. It uses simple ingredients, and you can make a bunch on a budget! Here’s the recipe, enjoy!
1 can cream style corn
1 box corn muffin mix dry
1/2 stick of butter melted
8oz sour cream
1 can whole kernel corn
1 1/2 cup shredded cheddar cheese
In a large bowl mix together all of the ingredients reserve 1 c shredded cheese for the topping. Pour into an oven safe pan, and bake for 30-40 minutes remove and top with remaining cheese place back in the oven until cheese is melted and golden brown.
Growing up my Grandma Sammie always made peanut butter fudge during the holidays. I remember sitting on her kitchen counter watching her work on the fudge while we worked on other treats, she would give us tasks to measure mix and pour always making us feel like we were the best helpers and that she couldn’t do it witout us! I truly miss her so much especially this time of year. But I made sure to prepare a batch of creamy peanut butter fudge in her honor. Just the smell of it brought back so many great memories.
Fudge was developed in the United states more than 100 years ago. It’s origins are disputed but a popular story states that the orginal recipe came from a bad batch or “fudged” batch or caramel in the late 1800’s. Many subsequent flavors have come about since then! Here in Michigan fudge shops are found in many of our major tourest destinations. It can be quick and easy to make for all of your special occasions. Here is my recipe for creamy peanut butter fudge! Enjoy!
1 c. Softened butter
1 c. Creamy peanut butter
1 tsp vanilla extract
1/4 tsp. Salt
1lb. Or approximately 3c. Powdered sugar
Line an 8×8 glass pan with foil set aside.
In a medium sauce pan melt the butter and peanut butter together over med-high heat stirring constantly. Remove from heat and Add the vanilla and salt till well combined. Add sugar a little at time it will thicken quickly when it is easily pulling away from the sides of the pan it’s ready to pour into your pan. Smooth out the surface with a spatula and refrigerate for 1-2 hours before cutting into squares. Enjoy!
Cruising through the twitter-sphere tonight I came across several tweets for National Pie Day. For some reason I thought National Pie Day was in March…but whatever! It’s a great reason to share a pie recipe right!
There are a few pies out there that I think of as old school recipes that you really can’t find in many cookbooks or video streams. So I thought I would share one of those tonight. This is a recipe for Lemon Coconut Impossible Pie!
So, what is an impossible pie? Glad you asked! The impossible pie first became popular in the 1970’s as a recipe printed on boxes of Bisquick, although the recipe itself dates back much earlier. Betty Crocker cookbooks point out that impossible pie’s were named so because they are impossibly easy to make since there is no need to create a crust. Early versions we’re coconut flavored showing the early southern origins of the original recipe.
Here’s what you’ll need to create this awesome custard pie!
2c. Whole milk
1c unsweetened coconut flakes
1/2c unsalted butter, melted
4 large eggs
1/2 lemon zested and juiced
1 tsp vanilla
1 container of whipped topping (optional)
Preheat the oven to 350°F and lightly grease a 9in. pie plate.
In a mixing bowl beat on medium speed the eggs and sugar until thickened. Add in melted butter, milk, lemon zest and vanilla. Once well mixed add the flour slowly mixing well.
Pour into the greased pan, bake 40-50minutes. Once the center is cooked completely but slightly wobbly remove from the I’ve and allow to cool completely. Once cooled refrigerate for at least 2 hours or overnight.
Serve with whipped topping or by itself. Enjoy!