Corn Pudding

This is one dish that I have to have for Thanksgiving. My absolute favorite dish on the day.


1 (17 oz.) can whole kernel corn
1 (17 oz.) can cream style corn
1 stick butter, melted and cooled
1 (8 oz.) pkg. sour cream
2 eggs, beaten
1 pkg. Jiffy corn muffin mix

Mix all ingredients together and spread into a greased (or sprayed) 13 x 9. Bake at 375 for one hour or until golden brown and the center is firm.

Caribbean Jerk Chicken Freezer Recipe

This is by far the most yummy chicken marinade that I've ever had. We do two different things with this. We'll cook up a lot of chicken cubed and then use it up in stir fries or rice or pasta dishes or we'll just put the raw chicken into a marinade and then grill it. The grill version seems to be the preferred. :)

2 1/2 lbs chicken pieces
2 tbsp brown sugar
2 tbsp vegetable oil
2 tbsp soy sauce
1 tsp cinnamon
1 tsp thyme
1/2 tsp ground red pepper flakes
1 envelope Italian salad dressing mix

Combine ingredients except chicken in a small bowl. Add chicken to a freezer bag, then add Caribbean Jerk mixture. Carefully move the chicken around so it is thoroughly coated, then freeze.

On cooking day, thaw in refrigerator and remove chicken pieces, disposing of the leftover marinade. Barbeque on a grill or bake in a 375 oven for approx 60 minutes (may vary depending on which chicken pieces are used.

Jello Magic Mousse

We made this the other night for supper... it was a huge hit:)

Jello Magic Mousse
~1 1/2 cups boiling water
~1 pkg. Jello (you can use any kind:)
~1 8oz. tub of whipped topping, frozen or thawed

*Add boiling water to gelatin mix in large bowl; stir until completely dissolved. Whisk in topping until well blended.

*Refrigerate until firm. Serves 5 (1/2 cup each). Enjoy!!!

**Next time I make this I may layer it by making a batch of Jello and chilling that... then adding this to the top:) ***

Toasted Ravioli

Drew has been wanting some toasted ravioli since we moved to WI but for some reason we have had a hard time finding any:( This was probably a blessing in disguise since we were able to find this really good recipe for it:)

TOASTED RAVIOLI

2 T. whole milk 1 egg 3/4 cup Italian Breadcrumbs (well worth making:) 1/2 tsp salt (optional) 1/2 (25 oz) pkg. frozen ravioli, thawed (we cooked ours:) 3 cups oil for frying Parmesan cheese Spaghetti Sauce for dipping

*Combine milk and egg in a small bowl. Place Breadcrumbs and salt (if desired) in a shallow bowl. Dip ravioli in egg mixture and coat with breadcrumbs. *Drop coated ravioli in hot oil until browned. Drain on paper towels. Sprinkle with Parmesan cheese and serve with sauce. ENJOY:)

FOR ITALIAN BREADCRUMBS:

2 cups chopped hard or Italian bread (if the bread is soft... cube it and bake at 260 for about 20 min.) 1/2-1 cup Parmesan cheese 1 tsp salt 1 tsp garlic powder 1 tsp onion powder 1 tsp oregano 1/2 ground pepper

*Place all ingredients in a food processor and pulse until it is the texture that you prefer.

Fajitas

This is a really awesome fajita marinade that actually came to me through a MOPS cookbook for a steak marinade. We tried it for the steak and thought it would make super fajitas and now that's what we use it for.

Fajita Marinade:

1 1/2 pounds Steak (I use half sirloin and half top loin)
2 tablespoons vegetable or canola oil
1 teaspoon ground ginger
1/4 teaspoon ground pepper
1/2 cup soy sauce
2 tablespoons brown sugar
1 clove garlic
1 tablespoon onion flakes
1 tablespoon lemon juice

First, trim your steaks, getting as much fat off as possible. Next, slice lengthwise into strips and then half lengthwise again, depending on the size of your steak. Prepare your marinade and then place your strips in, making sure to stir to coat and cover the strips with the marinade. Chill this in the fridge for at least six hours, but overnight is best.

You will cook the strips over medium heat until done and then to low to keep them warm, tossing occasionally.

We like peppers and onions with ours, which you can cook with the meat, but I find the veggies cook much better (don't turn to sludge) if you cook them separately in olive oil.

Serve with tortillas, sour cream, guacamole, cheese, tomatoes and salsa.

Note: You can make this ahead and freeze your marinade covered raw beef strips in a Ziploc to use later.

The Most Awesome Blueberry Bread/Muffins

This truly is the most awesome bluberry bread recipe that I have ever had. It makes super great muffins, too. This is one part of my favorite breakfast. What makes up my favorite breakfast you might ask? Blueberry muffins, bacon, hard boiled eggs and orange juice. Mmmmmm. Happiness. :)


1 ½ c. flour 1/3 c. milk
¾ c. granulated sugar 1 c. blueberries
½ tsp. salt ½ c. granulated sugar
2 tsp. baking powder 1/3 c. flour
1/3 c. vegetable Oil ¼ c. butter
1 egg 1 ½ tsp. cinnamon

Combine 1 ½ c. flour, ¾ c. sugar, salt and baking powder. Place vegetable oil in one cup measuring cup and add the egg plus enough milk to fill cup. Mix this with flour mixture. Fold in blueberries; spread in pan.

Crumb topping: Mix together with fork ½ c. sugar, 1/3 c. flour, ¼ c. butter and 1 ½ tsp. cinnamon.

Spread topping over the berry loaf. Bake at 400 degrees for 35 minutes.

For Muffins: Fill muffin cups right to top of cup. Makes 8 regular sized muffins. Bake at 400 degrees for 20-25 minutes.

Sour Cream Coffee Cake

 

I have made this every Christmas since I was about 15. A really awesome coffee cake.

1 1/2 cups white sugar
3/4 cup butter
1 1/2 teaspoon vanilla
3 eggs
3 cups flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cup sour cream

Cinnamon Filling

1/2 cup brown sugar
1/2 cup pecans, chopped
1 1/2 teaspoon cinnamon

Icing

1/2 cup powdered sugar
1/4 teaspoon vanilla
2 teaspoon milk

Prepare cinnamon filling; reserve. Beat sugar, butter, vanilla and eggs in a bowl on medium speed. Beat in flour, baking powder, soda and salt. Add sour cream. Fill greased bundt pan, 1/3 batter, 1/3 filling, repeat twice. Bake at 325 degrees for about 1 hour. (If you set your timer for 60 minutes exactly it should be done, but it may need an extra 5 or 10 minutes depending on your oven). Let cool for 15 minutes in pan. Remove to plate and drizzle icing over top.