Corn Casserole

Aunt Janice made this today at Thanksgiving, it was super yummy!

Servings: 6 to 8 servings
Prep Time: 10 min
Cook Time: 1 hour
Difficulty: Easy

Ingredients Add to grocery list

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
Shredded Medium Cheddar Cheese

Directions

In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, and butter. Pour into a greased casserole. Bake at 350 degrees for 40 to 45 minutes, or until golden brown. Top with generous amount of cheddar cheese and return to oven for another 5 minutes until cheese is melted.

Peanut Butter Chocolate Mini Cheesecakes...

From Saus...

I made these for a girlfriend's birthday party!

Very yummy!!

Ingredients

1-1/2 cups finely crushed chocolate wafer cookies

1/4 cup butter, melted

2/3 cup, 2 tablespoons sugar, divided

24 chocolate kisses

4 8-ounce packages (32 ounces) cream cheese, softened

4 large eggs

1 teaspoon vanilla

1 cup chunky peanut butter

2/3 cup semisweet chocolate chips

2 teaspoons shortening

1. Preheat the oven to 325 degrees F. Line 24 2-1/2-inch muffin cups 
(in pans) with liners.

2. In a small bowl, combine the crushed wafers, butter, 
and 2 tablespoons of the sugar.

3. Divide the mixture evenly among the 24 lined cups. 
Press it into the bottom of the cups, creating the crusts.

Use a little bottle or something similar to press

 the crumbs down into the liners.

4. In each cup, place a chocolate kiss with the point facing up.

5. In a medium bowl, beat the cream cheese and remaining 

2/3 cup of sugar until smooth.

6. Beat in the eggs and vanilla, just until blended.

7. Beat in the peanut butter.

8. Gently spoon about 1/4 cup of the cream cheese mixture 
over the kiss in each cup. 

The cup should be full.

9. Bake for 25 minutes or until the filling is set. 

Remove the pans from the oven and cool them 
on a wire rack for 30 minutes.

**I didn't do the drizzle**

10. Melt the chocolate chips and shortening in a microwave
on high power until smooth.

11. Remove the cheesecakes from the foil liners 
and place them on a cookie sheet. 

Drizzle the melted chocolate over the cheesecakes.

12. Cover the cookie sheet tightly with foil or plastic wrap 
and refrigerate it for 1 to 24 hours.

Chicken Broccolli Cobbler

from Southern Living..

ingredients

• 1/4 cup butter, melted
• 5 ounces cubed sourdough bread (3 cups)
• 1/2 cup refrigerated grated Parmesan cheese
• 3 cups small broccoli florets
• 3 cups chopped cooked chicken
• 1/2 cup drained chopped roasted red bell pepper
• 1 (10-oz.) container refrigerated Alfredo sauce
• 1/2 cup sour cream
• 2 tablespoons dry sherry

Preparation

• Drizzle butter over bread cubes in a large bowl; sprinkle with cheese, and toss well.
• Combine broccoli and next 5 ingredients in a large bowl. Spoon filling into a lightly greased 2-qt. rectangular or oval baking dish or individual baking dishes; top with bread cubes.
• Bake, uncovered, at 400° for 30 minutes (20 to 25 minutes for individual cobblers) or until bubbly and top is toasted.

Yay for comfort food

Sweet potato OR Pumpkin bread!

Hi guys! This is LYDIA! Yesterday I made Sweet potato bread =D but I used a Pumpkin bread recipe. I do believe it's the taste of fall in bread. It's easy to make but it takes FOREVER to bake! Here's the stuff:

1 (15 ounce) can pumpkin puree Or a can of yams/sweet potatoes 

4 eggs

1 cup vegetable oil

2/3 cup water

3 cups white sugar

3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger

Now here's what you do:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Enjoy!!

Cherry Limeade!

Sometimes I get a weird craving, for this beloved drink. So rather than hit up ol Sonic I did some experimenting and the results were delicious..

Start off with a cup filled with ice.

Fill half with lemonade (I used Newman's all natural)

the other half with water with Gas(with bubbles)

Splash in some grenadine

don't be stingy with the fresh cut limes

You could put cherries in as well ( I was fresh out)

Voila! take that Sonic!

Monte Cristo...

 In what could possibly be termed a "craving", 

I recently decided we had to have Monte Cristo sandwiches for dinner!

The restaurant Bennigans makes the best--so we found a knock-off recipe.

It's actually super quick and easy.

We only had ham and some white cheese, but they were still really good!

I didn't take any pictures of the assembly of the sandwiches, 

but basically you just stack the bread, meats, and cheeses.

I put toothpicks in the middle, top and bottom to hold them together.

Then you dip them in the batter and drop them in the hot oil.

We didn't have enough oil to cover the whole sandwich, 

so I just flipped it over halfway through.

The freshly fried sandwich!

Slice the sandwich and serve immediately with raspberry jam and pickles!

Here is the recipe:

Monte Cristo Sandwiches

·         9 slices whole wheat bread

·         3 slices cooked turkey

·         3 slices cooked ham

·         3 slices American cheese

·         3 slices swiss cheese

Batter

·         1 egg

·         1 -1 1/4 cup water

·         1/2 teaspoon salt

·         1 teaspoon sugar

·         1 1/2 cups flour

·         1 tablespoon baking powder

·         vegetable oil (for deep frying)

1   Place turkey and Swiss cheese on one slice of bread and ham and American cheese on another slice of bread.

2   Place third slice.

3   in-between and secure the triple-decker sandwich in the corners with tooth picks.

4   Place egg in mixing bowl, add water and beat together.

5   Add salt, sugar, flour, and baking powder.

6   Beat batter until smooth.

7   Dip sandwich in batter and carefully cover all the sides and surface.

8   Carefully place in hot oil and fry until golden.

9   When sandwich has turned a warm gold color remove from hot oil and place on paper towel.

10 Let cool for a few minutes before removing the tooth picks.

11 Before serving slice into fourths and sprinkle.

12 with powder sugar.

13 Serve with Raspberry jam, pickles and French fries

Read more: http://www.food.com/recipe/bennigans-monte-cristo-sandwich-26049#ixzz1R85ZXOjk

The True Chef

Just thought we should remember the TRUE CHEF. The Emeril Lagasse of the Mathis clan!

We love you Mom!

Posted by LyDiA

Oven Fried Chicken Tenders and Parmesan Taters

By: C&C

2 Large Baking Potatoes, unpeeled
1/4 Cup Zesty Italian Dressing
1/4 Cup Parmesan Cheese grated
1 pound Boneless/Skinless Chicken Breast cut into strips

1 package Shake and Bake Chicken coating

1/4 Cup Dijon Mustard
1 Tbsp. Honey

Preheat oven to 425 degrees.  Cut potatoes into 1/2 inch thick strips; place into large bowl.  Add dressing and cheese; toss to coat.  Place in a single layer on a large, greased baking sheet.  Bake 12 minutes.  Meanwhile, coat chicken strips with coating mix as directed on package.  Turn potatoes over; push to one side of baking sheet.  Place chicken strips on other side of baking sheet.  Bake additional 15 minutes, OR until potatoes are tender and chicken cooked through.  Mix mustard and honey to serve for dipping.


We found that slicing the potatoes less than 1/4 inch cooks them faster and they are more tender.  If you want bigger slices of potato, you are going to have to cook them for about 45 minutes.  We also found it easier to cook the chicken and potatoes on two separate cooking sheets.

This is a recipe from the awesome book Sarah made a couple years ago with all moms good food!

Flemish Mayonnaise

Posted by LYDIA 

You asked for it, so here it is! Geez it was A LOT of work to type it in French and the translate it -.-  SO YOU BETTER LIKE IT! ;) 

2 egg yolks

1 tbsp mustard fine

2 tablespoons vinegar or lemon

4 dl of salad oil (I din't know what a DL is)

pepper

salt

Mix two egg yolks and mustard in a bowl and add a little water

Shake them correctly, salt and pepper.

Then, very carefully pour the oil and mix quickly to incorporate all the elements. Add a dash of water if the mayonnaise is too thick.

Finish with the vinegar, lemon, pepper and salt and keep mayonnaise in the refrigerator.

Council

The preparation of mayonnaise is a delicate task. Take your time and choose a large container to have enough room to mix ingredients.

Paul Makes Hummus!

So I decided based on Mom's advice, to make real hummus..

Here is a modified recipe I found, with a few touches I added to make it my own. The blender was a crucial piece..

• 1 tablespoon minced garlic
• 1 (19 ounce) can garbanzo beans(chickpeas), half the juice in the can
• 4 tablespoons lemon juice (half a medium lemon)
• 2 tablespoons tahini(sesame seed oil)
• 1 clove garlic, chopped
• 1 teaspoon garlic salt
• black pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 teaspoon paprika
• 1 teaspoon of ground chili peppers 
• 
  

Add your favorite pita chips and amazing!

I will never buy $5 hummus from the store again, thanks Mom=)