Cheesy Creamed Corn Casserole

Cheesy Creamed Corn Casserole

2- 15 oz cans corn, drained

2- 15 oz cans creamed corn, drained

2- 8 oz pkgs corn muffin mix

2 c sour cream

1 c butter, melted

1 1/2 c Cheddar cheese, divided

 

1. Preheat oven to 350* and grease a 9x13 pan.

2. In a large bowl, combine corn, muffin mix, sour cream, butter, and 1 cup of cheese; spread in pan.

3. Bake for 45-55 minutes, until top is golden brown and toothpick comes out clean.

4. Increase oven to 400* and sprinkle the casserole with remaining 1/2 cup cheese. Return to oven and bake for 5-10 minutes, until cheese is melted and bubbly. Let sit for 5-10 minutes before serving.

 

Best Chicken Salad

Best Chicken Salad

2 T vinegar

2 t salt

1 t pepper

1 c mayo

1 c sour cream 

4 celery ribs, sliced

1 bunch green onions, sliced

5 chicken breasts, cooked and shredded

1. Mix vinegar, salt, pepper, mayonnaise, and sour cream in a medium bowl; stir in celery, green onions, and chicken. Let sit a few hours, or overnight, in the fridge for best flavor.

Monster Cookies

Monster Cookies

4 c creamy peanut butter (sub some with cookie butter or Nutella, opt)

1 1/3 c butter, softened

2 2/3 c brown sugar

2 2/3 c sugar

8 eggs, room temperature

2 t vanilla

2 t corn syrup

5 t baking soda

12 c old-fashioned oats (approx one tub)

4 c "bits" {assorted M&Ms, chocolate chips, caramel bits, Reese's Pieces, toffee bits, etc}

1. In a large bowl, cream butters and sugars until light and fluffy. Beat in eggs, corn syrup, and vanilla; mix in baking soda and oats.

2. In a giant bowl, combine "bits" together before dumping the dough in.

3. Cover & refrigerate for 1 hour.

4. Preheat oven to 350*. Line a baking sheet or two with parchment paper.

5. Drop 1/4 cupfuls onto baking sheets; bake for about 15 minutes, rotating after 9, until lightly brown.