Corn Casserole

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!

Corn Casserole

 

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.

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Monkey Bread

One last holiday favorite before I retire for the night. My Mom first made monkey bread at Christmas when I was in high school and I remember everyone raved about it at our annual Christmas Eve party. I’ve used this recipe several times since then and it’s always a predictable hit!

My daughter doesn’t enjoy raisins so I only put mine on the top instead of throughout the bread so she can pick them off. But feel free to mix them right in!

Here’s what you need

2 cans of prepared biscuit dough

1/2c granulated sugar

2 Tbsp cinnamon

1 c. Light brown sugar

1/2 stick butter

1 tsp vanilla

1/4 cup raisins

In a large bowl cut the biscuits into bite size pieces. Add granulated sugar and cinnamin. Coat the biscuits add raisins and set it aside. In a medium sauce pan melt the butter and brown sugar into a loose caramel. In a bundt pan add a small amount of raisins, and caramel sauce layer in biscuits and top with more caramel. Bake 350F for 20-30min. Turn out onto a serving plate. Pieces can be brokwn off by hand or you can cut and serve like a cake. Enjoy!

Red Velvet Truffles

If you need a last minute treat to share this holiday, I have you covered! Red velvet truffles look great, and taste amazing! Impress your friends this holiday season.

Here’s what you’ll need

4 md red velvet muffins crumbled

1 8oz. Cream cheese softened

1/2 c powdered sugar

1c mini chocolate chips

1 tsp vanilla

Chocolate candy melts

Blend together the cake, powdered sugar, chocolate chips, and vanilla form into balls and refrigerate

Melt chocolate candy and dip balls place back in the fridge to harden.

Cereal Treat Wreaths

As some of you are aware, my husband and I own a garden center and leading up to the holiday I hand make over 100 wreaths with a very small staff of fabulously hard working people! Well today I made my last wreaths of the season but they weren’t the fresh evergreen type.

Today I made cereal treat wreaths for our Christmas eve party tomorrow. I love these tasty and festive treats. Easy to make and a crowd pleaser every time.

A little tip for when you go to shape the treats into wreaths have a small bowl of water near by keep your finger tips a little wet to prevent the marshmallow from sticking to your hands as you work.

Here’s the recipe!

1 stick butter melted

1 bag mini marshmallows

Green food coloring

4 c. Corn flakes cereal

Red hot candy’s or sprinkles for decorations

In a large sauce pan melt the butter and marshmallows add the food coloring remove from heat and add the corn flakes stirring to coat. Spoon onto foil and shape into wreaths. Decorate and allow to cool.

Creamy Peanut Butter Fudge

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!

Independence Day Dessert

​Reposted from July 2nd 2012

This recipe comes courtesy of the brown eyed baker.  I thought it would be a nice addition to our 4th of July celebration this year! Enjoy!!

Stained Glass Jello
(also known as Broken Glass Jello)

Yield: One 9×13-inch pan

4 boxes (3-ounces each) Jello (or store brand gelatin dessert) in different colors
14-oz can sweetened condensed milk
2 envelopes unflavored gelatin (Knox)
Water

1. For each flavor, dissolve one box of Jello in 1 cup of boiling water. Pour into a square container that is about 6 to 8″ square and chill at least 3 hours, or overnight. (Try to use the same size for all four so that the blocks will come out the same. In this case the smaller the better – I used 8″ pans and felt my “blocks” were a little too flat.)

2. After chilling the flavors, cut them into small blocks.

3. Carefully mix the blocks in a 9×13-inch pan.

4. In a separate bowl, sprinkle 2 envelopes of unflavored gelatin into ½ cup cold water. After the gelatin blooms, add 1½ cups boiling water and dissolve. Add the can of condensed milk. Stir and let cool. Pour cooled milk mixture over Jello blocks in 9×13 pan. Skim off any small bubbles that are created when you pour the condensed milk on the Jello pieces. Chill overnight or at least 3 hours until firm.

5. Cut into blocks or shapes and serve.

So Cute!


image c/o http://www.browneyedbaker.com