This recipe came from my Grandpa Jackson's wife, Joan. One of my younger sisters absolutely adored this recipe, although I can't remember which one it was; either Tammi or Gracie.
1 can creamstyle corn
1 drained can whole kernel sweet corn
1 cup uncooked egg noodles
1 cup shredded cheddar cheese
1 stick melted butter
2 tablespoons sugar
Mix everything together. Pour into greased casserole dish. Bake for 30 minutes, stir and bake for an additonal 30 minutes.
I have tried this with chicken added in and think it might also be good with ground beef.
Friday, February 26, 2010
Friday, February 19, 2010
Neapolitan Swirl Hearts
Neapolitan Swirl Hearts
~1 cup (2 sticks) unsalted butter, room temperature
~½ cup sugar
~1 ½ teaspoon vanilla extract
~¼ teaspoon salt
~2 ½ cups sifted all-purpose flour
~2 ½ tablespoons Dutch Process cocoa powder
~Pink food coloring
~Milk and sugar for top
*In the bowl of an electric mixer fitted with a paddle attachment, cream butter and sugar until well combined, 1 to 2 minutes. Add vanilla extract and salt. With the mixer speed on low, gradually add the flour, scraping down the sides of the bowl occasionally.
*Turn the dough out onto a clean work surface. It will be loose and crumbly in texture. Knead the dough with your hands until it comes together, 1 to 2 minutes. Divide the dough into equal thirds. Take one third of the dough and knead cocoa powder into it and set aside. Take another third and knead the food coloring into it and set aside. You will now have pink (or whatever color you chose to use:), brown and white dough. Take a small amount of each of these, form into a ball and roll out... if you do it all at once you will end up with just a darker version of your colored dough and not a swirled pattern by the end- still yummy but not as pretty:) Cut with a cookie cutter and bake at 350 for 10-12 minutes. Continue until all of the dough is gone... enjoy:)Saturday, February 6, 2010
Easy Biscuits
I have struggled with making good biscuits since I was a little kid and first tried making them. The ones I grew up on were kind of hard little disks and I aspired to make ones more like KFC. These are those biscuits for me. :)
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 tablespoon sugar
1/2 cup cold butter, cut into small pieces
3/4 cup milk
1 large egg, lightly beaten
Egg Wash for the tops of the biscuits:
1 large egg, lightly beaten with 1 tablespoon milk
Preheat oven to 400 degrees and place rack in center of oven. Line a baking sheet with parchment paper.
In a large mixing bowl, sift or whisk together the flour, baking powder, salt and sugar. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs (use pastry blender or two knives). Add milk and slightly beaten egg and stir until just combined. (The texture should be sticky, moist and lumpy.)
Place mixture on a lightly floured surface. Dust your hands with flour and knead the dough gently until it comes together and is a smooth dough.
Roll out dough to 1/2 inch thickness. Cut out biscuits with a round cookie cutter. Place on parchment lined baking sheet and brush the tops with the beaten egg and milk and bake for about 10 - 15 minutes or until the tops are golden brown and a toothpick inserted in the center of the biscuit comes out clean. Remove from oven and place on a wire rack. Serve warm with butter.
Makes about 12 biscuits.
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 tablespoon sugar
1/2 cup cold butter, cut into small pieces
3/4 cup milk
1 large egg, lightly beaten
Egg Wash for the tops of the biscuits:
1 large egg, lightly beaten with 1 tablespoon milk
Preheat oven to 400 degrees and place rack in center of oven. Line a baking sheet with parchment paper.
In a large mixing bowl, sift or whisk together the flour, baking powder, salt and sugar. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs (use pastry blender or two knives). Add milk and slightly beaten egg and stir until just combined. (The texture should be sticky, moist and lumpy.)
Place mixture on a lightly floured surface. Dust your hands with flour and knead the dough gently until it comes together and is a smooth dough.
Roll out dough to 1/2 inch thickness. Cut out biscuits with a round cookie cutter. Place on parchment lined baking sheet and brush the tops with the beaten egg and milk and bake for about 10 - 15 minutes or until the tops are golden brown and a toothpick inserted in the center of the biscuit comes out clean. Remove from oven and place on a wire rack. Serve warm with butter.
Makes about 12 biscuits.
Beef Stew
This is the stew that I grew up on. One that "stands on it's own." :) Anyway, I think it's awesome and pretty easy to make, too.
This is just kind of an outline. You can change it based on the size of pot of stew you're making.
Beef (It is easiest for me to just get the stew meat that you get already cut up in the packages. It's marked for use in stew)
Potatoes
Carrots
Tomato Juice
Flour
Salt and Pepper
First, put your carrots cut up into bite sized pieces into your pot. I myself prefer to get the baby carrots. The amount of carrots that you put in should be a bit less than a third of your pot. Next comes your potatoes. Again, cut up into bite sized pieces. You can peel them or leave them unpeeled; completely up to you. I like them unpeeled better. This should be a little less than two thirds of your pot. Cover this with tomato juice. Place on your stove top at Medium Low to Medium heat.
Next prepare your meat. I cut the meat into bite sized pieces as well. The pieces in the stew meat package are usually still too big and have to be cut down. I then place those cut up pieces into a ziploc bag with about a half a cup to a cup of flour, enough to coat the meat. Toss it around a bit to make sure that each piece is coated. After you coat your meat, you will cook them in a deep skillet with about a half inch of crisco melted in the bottom of your pan. Cook until done, drain and put into your pot with the veggies.
Next, take about 1/4 cup-1/2 cup of flour in a bowl(depending upon the size of your stew pot) and pour about 2-3 cups of tomato juice over it. Whisk this together and pour into your pot. This will be your thickener for the stew.
That's all there is to it. Just cook until your carrots are completely cooked through. Salt and pepper to taste.
This is just kind of an outline. You can change it based on the size of pot of stew you're making.
Beef (It is easiest for me to just get the stew meat that you get already cut up in the packages. It's marked for use in stew)
Potatoes
Carrots
Tomato Juice
Flour
Salt and Pepper
First, put your carrots cut up into bite sized pieces into your pot. I myself prefer to get the baby carrots. The amount of carrots that you put in should be a bit less than a third of your pot. Next comes your potatoes. Again, cut up into bite sized pieces. You can peel them or leave them unpeeled; completely up to you. I like them unpeeled better. This should be a little less than two thirds of your pot. Cover this with tomato juice. Place on your stove top at Medium Low to Medium heat.
Next prepare your meat. I cut the meat into bite sized pieces as well. The pieces in the stew meat package are usually still too big and have to be cut down. I then place those cut up pieces into a ziploc bag with about a half a cup to a cup of flour, enough to coat the meat. Toss it around a bit to make sure that each piece is coated. After you coat your meat, you will cook them in a deep skillet with about a half inch of crisco melted in the bottom of your pan. Cook until done, drain and put into your pot with the veggies.
Next, take about 1/4 cup-1/2 cup of flour in a bowl(depending upon the size of your stew pot) and pour about 2-3 cups of tomato juice over it. Whisk this together and pour into your pot. This will be your thickener for the stew.
That's all there is to it. Just cook until your carrots are completely cooked through. Salt and pepper to taste.
Pumpkin Pie Bars
This was super easy and comes from the Libby website
1 can (30 oz) Libby's Easy Pumpkin Pie Mix
2/3 cup Nestle Carnation Evaporated Milk
2 large eggs slightly beaten
1 pkg. (18.25 oz) yellow or spice cake mix
1/2 cup butter melted
1/2 cup chopped pecans or walnuts
Whipped topping (optional)
Preheat oven to 35o degrees. Spray 13x9 baking pan. Combine pumpkin pie mix, evaporated milk and eggs in large bowl. Pour into prepared pan. Combine cake mix, melted butter and nuts in large bowl until crumbly. Easiest to mix it with the hands. Sprinkle over filling. Bake for 50-55 minutes or until golden brown on top. Cool completely in pan on wire rack. Cut into bars. Top with each serving with whipped topping, if desired.
1 can (30 oz) Libby's Easy Pumpkin Pie Mix
2/3 cup Nestle Carnation Evaporated Milk
2 large eggs slightly beaten
1 pkg. (18.25 oz) yellow or spice cake mix
1/2 cup butter melted
1/2 cup chopped pecans or walnuts
Whipped topping (optional)
Preheat oven to 35o degrees. Spray 13x9 baking pan. Combine pumpkin pie mix, evaporated milk and eggs in large bowl. Pour into prepared pan. Combine cake mix, melted butter and nuts in large bowl until crumbly. Easiest to mix it with the hands. Sprinkle over filling. Bake for 50-55 minutes or until golden brown on top. Cool completely in pan on wire rack. Cut into bars. Top with each serving with whipped topping, if desired.
Breakfast Casserole
3 cups shredded freezer hash browns thawed
1 lb sausage, browned
1 cup shredded cheddar cheese
8 eggs
2 cups milk
salt and pepper
Spray 13x9. Layer in potatoes, sausage and cheese. Salt and Pepper. Mix eggs and milk and pour over top. Cheese will rise to top while baking. Bake in 350 degree oven for 40-45 minutes or until lightly browned.
1 lb sausage, browned
1 cup shredded cheddar cheese
8 eggs
2 cups milk
salt and pepper
Spray 13x9. Layer in potatoes, sausage and cheese. Salt and Pepper. Mix eggs and milk and pour over top. Cheese will rise to top while baking. Bake in 350 degree oven for 40-45 minutes or until lightly browned.
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