Jed and I both REALLY love this one!
1 can of whole kernal corn, drained
1 can of creamed corn
1 (8 oz) tub sour cream
2 eggs, beaten
1 box of Jiffy Corn Muffin Mix
1 stick butter, melted
Preheat oven to 350 degrees. Mix all ingredients together and pour into a large, lightly greased 13x9 casserole dish. Bake for 55-60 minutes
Tuesday, October 20, 2009
Friday, October 16, 2009
Chocolate Chip Zucchini Muffins
Ok so we made a bunch of zucchini bread and these muffins a few weeks ago. The muffins were by far much better than the zucchini bread recipe from Better Homes and Gardens. I didn't add the walnuts (Jed isn't a fan of nuts in baked items) and instead of the cup of raisins or craisins we added a cup of semi sweet chocolate chips... AMAZING!!!! They turned out so pretty that I even decided to take some pictures... maybe I can get them on here.
Zucchini Muffins
For those of you who prefer to use oil over butter, be my guest (use 1 cup vegetable oil instead of the butter) but I have to tell you, I've made these both ways, and the butter version just tastes better.
Ingredients
* 3 cups grated fresh zucchini
* 2/3 cup melted unsalted butter
* 1 1/3 cup sugar
* 2 eggs, beaten
* 2 teaspoons vanilla
* 2 teaspoons baking soda
* Pinch salt
* 3 cups all-purpose flour
* 2 teaspoons cinnamon
* 1/2 teaspoon nutmeg
* 1 cup walnuts (optional)
* 1 cup raisins or dried cranberries (optional)
Method
You don't need a mixer for this recipe.
1 Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. Sprinkle the baking soda and salt over the zucchini mixture and mix in. In a separate bowl, mix together the flour, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.
2 Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
Note, if you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. I got about 14 muffins from this batch, and that included filling the muffin cups up as far as they could possibly go (above the surface of the muffin tin).
Simply Recipes http://simplyrecipes.com
Zucchini Muffins
For those of you who prefer to use oil over butter, be my guest (use 1 cup vegetable oil instead of the butter) but I have to tell you, I've made these both ways, and the butter version just tastes better.
Ingredients
* 3 cups grated fresh zucchini
* 2/3 cup melted unsalted butter
* 1 1/3 cup sugar
* 2 eggs, beaten
* 2 teaspoons vanilla
* 2 teaspoons baking soda
* Pinch salt
* 3 cups all-purpose flour
* 2 teaspoons cinnamon
* 1/2 teaspoon nutmeg
* 1 cup walnuts (optional)
* 1 cup raisins or dried cranberries (optional)
Method
You don't need a mixer for this recipe.
1 Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. Sprinkle the baking soda and salt over the zucchini mixture and mix in. In a separate bowl, mix together the flour, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.
2 Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
Note, if you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. I got about 14 muffins from this batch, and that included filling the muffin cups up as far as they could possibly go (above the surface of the muffin tin).
Simply Recipes http://simplyrecipes.com
Wednesday, October 14, 2009
Copy Cat Costa Vida Sweet Pork Burritos
To make a Sweet Pork Burrito, add the following (in this order) to your tortilla (recipes below):
• Black Beans (or Pinto if it suits your fancy)
• Cilantro Lime Rice
• Sweet Pork
• Green Chile Enchilada sauce
• Mozzarella Cheese
Smother with additional sauce and cheese if desired. Throw it in the oven or microwave to melt the cheese.
And on the side:
• Green Leaf Lettuce
• Pico de Gallo
Sweet Pork
The size of the roast is approx. - A little bigger/smaller should be fine.
4 lb. pork roast (I used a rump)
2 cups brown sugar
1 (12-14 oz.) jar salsa
2 cans Coke (24 oz. or 2 1/2 cups)
Place roast in crock pot, fill half way with water and cook for 6-8 hours
Discard water.
Shred meat and return to the crock pot
Combine sugar, salsa, and coke in a separate bowl.
Add mixture to the meat in the crock pot.
Cook an additional 3 hours. Stir occasionally.
I Have Cilantro Lime Rice on this blog too!
Also, This is not my recipe and I forgot to get the website. I'm sorry to the actual owner of this recipe
• Black Beans (or Pinto if it suits your fancy)
• Cilantro Lime Rice
• Sweet Pork
• Green Chile Enchilada sauce
• Mozzarella Cheese
Smother with additional sauce and cheese if desired. Throw it in the oven or microwave to melt the cheese.
And on the side:
• Green Leaf Lettuce
• Pico de Gallo
Sweet Pork
The size of the roast is approx. - A little bigger/smaller should be fine.
4 lb. pork roast (I used a rump)
2 cups brown sugar
1 (12-14 oz.) jar salsa
2 cans Coke (24 oz. or 2 1/2 cups)
Place roast in crock pot, fill half way with water and cook for 6-8 hours
Discard water.
Shred meat and return to the crock pot
Combine sugar, salsa, and coke in a separate bowl.
Add mixture to the meat in the crock pot.
Cook an additional 3 hours. Stir occasionally.
I Have Cilantro Lime Rice on this blog too!
Also, This is not my recipe and I forgot to get the website. I'm sorry to the actual owner of this recipe
Copy Cat BOB EVANS SAUSAGE GRAVY
1 pound bob evans original recipe roll sausage
1/4 cup all purpose flour
2 cups milk
salt and pepper to taste
8 prepared biscuits
Crumble sausage into large skillet. Cook over medium heat until browned,
stirring occasionally. Stir in flour till dissolved. Gradually stir in milk.
Cook until thick and bubbly. Season with salt and pepper. Serve hot over
biscuits. Refrigerate leftovers.
When I made this I found that a cast iron skillet is best, I also used
evaporated milk (carnation) this made the gravy richer, creamier and thicker.
1/4 cup all purpose flour
2 cups milk
salt and pepper to taste
8 prepared biscuits
Crumble sausage into large skillet. Cook over medium heat until browned,
stirring occasionally. Stir in flour till dissolved. Gradually stir in milk.
Cook until thick and bubbly. Season with salt and pepper. Serve hot over
biscuits. Refrigerate leftovers.
When I made this I found that a cast iron skillet is best, I also used
evaporated milk (carnation) this made the gravy richer, creamier and thicker.
Monday, August 17, 2009
Slow-Cooker Tex-Mex Chicken
Prep Time:
15 min
Total Time:
8 hr 15 min
Makes:
Makes 4 servings.
What You Need!
1 lb. boneless skinless chicken breasts, cut into strips
2 Tbsp. (1/2 of 1-1/4-oz. pkg.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
2 Tbsp. flour
1 each: green and red pepper, cut into strips
1 cup frozen corn
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
Make It!
TOSS chicken with seasoning and flour in slow cooker. Stir in vegetables and salsa; cover.
COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours); stir. Top with cheese.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
Kraft Kitchens Tips
Special Extra
Serve over hot cooked rice topped with sliced green onions and chopped cilantro.
Creative Leftovers
Refrigerate any leftovers up to 3 days. To reheat, cook in skillet on medium heat until heated through, stirring occasionally. Serve wrapped in 6-inch flour tortillas.
From kraft.com
Foil-Pack Chicken Fajita Dinner
Prep Time:
10 min
Total Time:
45 min
Makes:
4 servings
What You Need!
1-1/2 cups instant white rice, uncooked
1-1/2 cups hot water
1 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
4 small boneless skinless chicken breast halves (1 lb.)
1 each green and red pepper, cut into strips
1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1/2 cup KRAFT Mexican Style Finely Shredded Taco Cheese
Make It!
HEAT oven to 400ºF.
FOLD up all sides of each of 4 large sheets of heavy-duty foil to form 1-inch rim; spray with cooking spray. Combine rice, water and taco seasoning; spoon onto foil. Top with remaining ingredients.
BRING up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch pan.
BAKE 30 to 35 min. or until chicken is done (165ºF). Let stand 5 min. Cut slits in foil to release steam before opening packets.
FOLD up all sides of each of 4 large sheets of heavy-duty foil to form 1-inch rim; spray with cooking spray. Combine rice, water and taco seasoning; spoon onto foil. Top with remaining ingredients.
BRING up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch pan.
BAKE 30 to 35 min. or until chicken is done (165ºF). Let stand 5 min. Cut slits in foil to release steam before opening packets.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
Kraft Kitchens Tips
Make Ahead
Prepare these foil packets in the morning and refrigerate. At meal time, pop them in the oven and bake as directed.
Substitute
No heavy-duty foil on hand? Just use double-layer sheets of regular foil instead.
Serving Suggestion
Top off each portion with 1 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream just before serving.
From kraft.com
Sweet-and-Sour Meatball Skewers
Prep Time:
10 min
Total Time:
20 min
Makes:
4 servings, 2 kabob each
What You Need
32 frozen fully cooked 1-inch meatballs (1 lb.), thawed
1 red pepper, cut into 1-inch squares
1 green pepper, cut into 1-inch squares
1/4 cup apricot jam
1/4 cup KRAFT Original Barbecue Sauce
HEAT grill to medium-high heat. Thread meatballs and peppers alternately onto 8 skewers.
MICROWAVE jam in small microwaveable bowl on HIGH 15 sec. Stir in barbecue sauce; brush half onto kabobs.
GRILL 8 to 10 min. or until meatballs are heated through, turning occasionally and brushing with remaining jam mixture the last 2 min.
MICROWAVE jam in small microwaveable bowl on HIGH 15 sec. Stir in barbecue sauce; brush half onto kabobs.
GRILL 8 to 10 min. or until meatballs are heated through, turning occasionally and brushing with remaining jam mixture the last 2 min.
Note
If using wooden skewers, soak them in water 30 min. before using to prevent them from burning on the grill.
Personal changes to recipe
I added onions and fresh pineapple to the skewers
Also I used a George Foreman grill.
This was a HUGE two thumbs up!
Personal changes to recipe
I added onions and fresh pineapple to the skewers
Also I used a George Foreman grill.
This was a HUGE two thumbs up!
From Kraft.com
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