Ingredients 1- 14 3/4 oz. can creamed corn 1- 11 oz. can corn kernels, drained (I use Fiesta/Mexican style w/sweet peppers) 1/2 stick butter, melted 1 box Jiffy corn muffin mix (8 1/2oz.) 1- 8oz. sour cream 2 eggs, beaten onion powder pepper Preparation Combine all and mix thoroughly. Pour into lightly greased casserole dish. Bake til golden brown with cracks on top, center firm. (Ex.: 8 X 8 clear glass for 35 min....
Ingredients 6 cups fresh corn kernels (from 6 cooked ears of corn) 1 large mango, peeled and cut into 1/4-inch dice (2 cups) 10 scallions, white and pale-green parts only, cut into very thin matchsticks 1/4 cup thinly sliced fresh red chile (1 to 2 chiles) 1 cup fresh lime juice (about 7 limes) 1 1/4 teaspoons coarse salt Preparation Toss corn, mango, scallions, chile, lime juice, and salt in a large bowl....
Ingredients 1 can (11 oz) refrigerated Pillsbury™ Cornbread Swirls (6 Count) 8 Oscar Mayer™ beef hot dogs (from 14-oz package) Mustard or ketchup, if desired Preparation Heat oven to 375°F. Spray cookie sheet with cooking spray, or line with cooking parchment paper. Remove dough from can, and separate into 6 rounds. Unroll each round into dough strip about 12 inches long. With pizza cutter or sharp knife, cut each dough strip lengthwise into 4 equal strips, to make 24 strips....
Ingredients 1 (21-oz.) can peach pie filling 1/2 cup apricot preserves 1/4 teaspoon almond extract 1 cup all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup margarine or butter 2 to 3 tablespoons milk 1 egg 1/2 teaspoon sugar Preparation Heat oven to 425°F. In medium saucepan, combine pie filling, preserves and almond extract. Cook over medium-high heat for 2 to 3 minutes or until mixture boils, stirring occasionally....
Ingredients 1 butternut squash 2 T. olive oil 1 T. butter 1 yellow onion, diced 2 cloves garlic, diced 1/2 c. diced celery, stalk and leaf 1/2 c. diced carrot 1 bay leaf 6 c. vegetable stock 1 head cauliflower 1 c. frozen corn sour cream and scallions, optional Preparation Cut squash in half, scoop out & discard seeds. Lay squash facedown on paper towel and microwave 5 minutes or until soft....
Ingredients 2 tablespoons olive oil 2 garlic cloves, smashed 1 teaspoon dried red chili flakes 2 tablespoons tomato paste 1 dozen kalamata olives, finely chopped zest and juice of one lemon (to save time, zest then juice lemon directly into the pan!) 1 tablespoon unsalted butter 3/4 cup seasoned store-bought breadcrumbs (such as Progresso) 1/4 cup grated parmigiano reggiano 1 tablespoon fresh mint, finely chopped 1/4 cup fresh parsley, finely chopped...
Ingredients 1/4 med onion, chopped 1/2 c flour 1/2 tsp baking powder 3 med baking potatoes, peeled and chopped 1/2 c butter, melted 1 egg 1/2 tsp salt Preparation In a blender cup, combine egg, onion, flour, baking powder, and 1/2 tsp salt. Add half the potatoes; blend until coarsely chopped. Add the remaining potatoes, blend until coarsely chopped. Add butter; blend until mixed. Melt a pat of butter on a hot skillet; spoon 2 oz batter into the skillet for each pancake....
Ingredients 8 ounces (2 sticks) unsalted butter, room temperature, plus more for pan 2 cups all-purpose flour 3/4 teaspoon coarse salt 1/2 cup confectioners’ or granulated sugar 1 teaspoon pure vanilla extract (optional) Raspberry or strawberry jam Preparation Butter an 8 1/2-inch cake or springform pan; set aside. Sift together flour and salt into a small bowl; set aside. Place butter in bowl of electric mixer fitted with paddle attachment. Cream until fluffy, 3 to 5 minutes....
Ingredients 6 eggs 1 cup oil 1 cup sugar 1 teaspoon vanilla 2 Tablespoons baking powder 1 teaspoon salt 5-6 cups flour Cinnamon/Sugar topping 1 cup sugar 2-3 Tablespoons cinnamon (to taste) Preparation Mix sugar and oil Add eggs and vanilla Add baking powder, salt and enough flour to make a firm dough Roll dough one half cup at a time into thin sheets Sprinkle cinnamon/sugar mixture on top of dough, almost to the edges Roll tightly Slice into ¼ “, dip into cinnamon/sugar mixuture and place on ungreased cookie sheets Bake at 350* for 10 minutes or until light brown (or nuke for about 3 ½ minutes per tray)
Ingredients 3/4 cup roasted and salted almonds 1 1/2 cups coconut 1/2 cup sweetened condensed milk (from 14-oz can) 1 package (16 oz) refrigerated Pillsbury™ Ready to Bake!™ Sugar Cookie Dough (24 Count) 1/3 cup baking cocoa 1/3 cup milk chocolate baking chips Preparation Reserve 20 almonds; set aside. Chop remaining almonds. In medium bowl, stir chopped almonds, coconut and milk until well blended. Refrigerate mixture 25 minutes for easier handling....
Ingredients 1 gallon peanut oil 1 cup yellow cornmeal 1 cup all-purpose flour 2 teaspoons kosher salt 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon cayenne pepper 2 tablespoons (approximately 1 large) jalapeno pepper, seeded and finely minced 1 (8.5-ounce) can cream-style corn 1/3 cup finely grated onion 1 1/2 cups buttermilk 4 tablespoons cornstarch, for dredging 8 beef hot dogs Preparation Special equipment: 8 sets chopsticks, not separated...
Ingredients 1/4 pound butter, melted 1 (15 ounce) can whole kernel corn 1 (15 ounce) can creamed corn 1 (8.5 ounce) package corn bread mix 1 ounce sour cream Preparation Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, combine butter, whole corn, cream corn, corn muffin mix and sour cream. Fold all ingredients together, pour into 2 quart casserole dish. Bake for 1 hour.
Ingredients 1 1/2 cups all-purpose flour 1 cup yellow cornmeal, preferably stone-ground 2 1/2 teaspoons baking powder 1/2 teaspoon salt 2 teaspoons sugar 1/2 cup (1 stick) unsalted butter 1 cup plus 1 tablespoon milk Preparation Preheat oven to 375 degrees. In a medium bowl, combine flour, cornmeal, baking powder, salt, and sugar. Whisk to combine. Add the butter, and, using a pastry blender or two knives, cut it in until mixture resembles coarse crumbs....
Ingredients 1c. chopped green onions 1c. butter 2c. dry vermouth 1 lb. crabmeat 8oz. cream cheese, cubed 1/4c. smipped pasley 8 egg yolks 1t. salt 1/2t. pepper 1 package frozen fillo strudel leaves,thawed melted butter 1 beaten egg parsley sprig and lemon wedges Preparation Heat oven to 350 Cook and stir onion in 1c butter in 12 in. skillet until golden brown, about 3 minutes. Add vermouth heat to boiling, until liquid is reduced by 1/2, remove from heat....
Ingredients Lettuce Carmalized nuts (carefully cook suger and mix in nuts then spread on wax paper to cool) Dried cranberries Apples Salad Dressing: 1/2 cup olive oil 3 T red wine vinegar 1 1/2 T sugar Preparation see above
Ingredients 4 cups chopped yellow onions 8 tablespoons sweet butter 2 quarts chicken stock 2 pounds asparagus 1/2 cup heavy cream or buttermilk salt and freshly ground black pepper, to taste Preparation Melt butter in large pot and simmer onions until very soft and golden (about 25 minutes), stirring often. Add the chicken stock and bring to a boil Trim tips from asparagus and reserve. Cut about 1 inch from the butt ends of the asparagus spears; don’t try to remove all the tough parts; just the very woody ends....
Ingredients 1/2 cup quick-cooking brown rice 1 onion, sliced 2 ribs celery, sliced 2 large carrots, sliced 2 tilapia fillets (5 to 6 ounces each) 1 cup canned diced tomatoes 2 tablespoons chopped fresh cilantro, parsley, or basil Seasoning salt Ground black pepper Preparation Prepare the rice according to package directions. Meanwhile, coat a large skillet with cooking spray. Over medium-high heat, cook the onion, celery, and carrot for 5 minutes, or until tender....
Ingredients 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) 1 lb boneless skinless chicken breasts, thinly sliced 1 medium green bell pepper, seeded, thinly sliced 1/2 yellow onion, thinly sliced 1/2 teaspoon garlic powder Salt and pepper to taste 6 slices provolone cheese Preparation Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough; separate dough into 4 rectangles with 2 triangles each. Seal perforations to form each rectangle; place on cookie sheet....
Ingredients Chicken: 4 large chicken breasts 2 sleeves Ritz crackers 1/4 t salt 1/8 t pepper 1/2 C milk 3 C cheddar cheese, grated 1 t dried parsley Sauce: 1 10 ounce can cream of chicken soup 2 T sour cream 2 T butter Preparation Cut each chicken breast into 3 large chunks. In a small food processor grind up the ritz crackers. Pour the milk, cheese and cracker crumbs into 3 separate small pans....
Ingredients 2 cups cilantro 1/2 cup pepitas (toasted pumpkin seeds) 1/2 jalapeno pepper, with seeds 2 garlic cloves 1 T lime juice 1/4 cup parmesan or Asiago cheese 1/4 tsp salt Blend or process all ingredients. 1/4 cup olive oil Add oil slowly to desired consistancy. Preparation Use in lasagne, pizza, sandwiches, by the spoonful from Rebar
