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.

 

Monster Cookies

Monster Cookies

4 c (40oz) 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.

Texas Sheet Cake

Texas Sheet Cake
CAKE

2 c flour

2 c sugar

1/2 t salt

1 c butter

1/4 c cocoa powder

1 c water

2 eggs

1 t baking soda

1 t vanilla

3/4 c buttermilk*

ICING

1/2 c butter

1/4 c cocoa powder

6 T milk

4 c powdered sugar, sifted

1 t vanilla

 

1. Preheat oven to 350*; grease a half sheet pan.

2. In a large bowl, combine flour, sugar, and salt; set aside. 

3. In a medium pot, combine butter, cocoa, and water; boil for 60 seconds.

4. Stir butter mixture into flour mixture until well-incorporated.

5. Add eggs, baking soda, vanilla, and buttermilk; mix well.

6. Pour batter into prepared pan and bake for 30-35 minutes.

7. After you pull the cake out, melt butter, cocoa, and milk in a large pot; bring to a boil over medium heat and then remove from heat.

8. Stir in powdered sugar & vanilla; mix well. Pour over warm cake and spread evenly.

*If you don't have buttermilk, put a splash of vinegar in your measuring cup and then fill to 3/4 cup; let sit for a few minutes and stir before use.

Buffalo Cauliflower

Buffalo Cauliflower

2/3 c flour (or almond flower - keto)

2 t garlic powder

1 t salt

2 heads cauliflower, chopped into florets

1 c buffalo sauce

2 T butter, melted

1. Preheat oven to 425* and line a baking sheet with foil or parchment paper.

2. In a medium bowl, mix flour, garlic powder, & salt; toss cauliflower bits in mixture.

3. Shake off excess flour mixture and place on baking sheet. Bake for 15 minutes.

4. Meanwhile, mix buffalo sauce and butter in a small bowl, and rinse and dry your flour bowl.

5. Place cauliflower in medium bowl, pour on buffalo sauce, and toss to coat.

6. Put cauliflower back on the baking sheet and bake for another 10 minutes. Serve with ranch or blue cheese dressing.

Pesto Feta Chicken Casserole

Pesto Chicken Casserole with Feta

3 chicken breasts

salt and pepper, to taste

2 T butter 

1/3 c pesto

2 cloves garlic, minced

1 c whipping cream

2 cans olives, drained and chopped

2 cans French-cut green beans, drained

8 oz feta cheese, cubed

 

1. Preheat oven to 400*.

2. Cut chicken into bite sized pieces and sprinkle with salt and pepper. Melt butter in a large pan and fry chicken, in batches, over medium-high heat until golden brown.

3. In a small bowl, combine pesto, garlic, & whipping cream.

4. In a 9x13 pan, place chicken, olives, & feta; pour in pesto mixture.

5. Bake for 20-30 minutes, until bubbly and edges are slightly browned.

Cinnamon Chex Mix

Cinnamon Chex Mix
1 c sugar
1 T cinnamon
1/2 c butter
1 c brown sugar
1/4 c light corn syrup
1- 12 oz box Cinnamon Chex

1. Preheat oven to 350* and line a baking sheet with foil.
2. In a small baggie, combine sugar and cinnamon; set aside.
3. In a large pot, combine butter, brown sugar, and corn syrup; bring to a boil and boil for one minute.
4. Toss cereal in syrup mixture, then stir in cinnamon sugar mixture.
5. Spread cereal evenly on prepared baking sheet. Bake for 5 minutes, then flip, shake, toss with a spatula, and then bake for another 3 minutes.
Let cool completely before storing in an airtight container.

Mixed Berry Scones

Mixed Berry Scones (Cook's Country)
Scones
1 3/4 c frozen mixed berries, roughly chopped
3 T powdered sugar
3 c flour
12 T cold butter, cut into 1/2" chunks, separated
1/3 c sugar
1 T baking powder
1 1/4 t salt
1 c milk
1 egg + 1 yolk
Glaze
2 T butter
1 T honey

1. Preheat oven to 425* and line a jelly roll pan with parchment paper.
2. Toss berries in powdered sugar and set aside in freezer.
3. In food processor, combine flour, 6 Tablespoons butter, sugar, baking powder, and salt until butter is fully incorporated; add remaining butter and pulse until butter is reduced to pea-sized pieces.
4. Transfer mixture to a medium bowl and stir in berries.
5. In a separate small bowl, combine milk and eggs.
6. Make a well in the center of the flour mixture and pour in egg mixture; using a rubber spatula, gently stir together, scraping down the edges of the bowl, until just combined. Don't overmix. Dough will look shaggy.
7. Turn the dough out on a well-floured surface and knead briefly until dough just comes together. Using a dough scraper, form the dough into a 12"x4" rectangle; cut dough into four equal rectangles, then cut each of those in half diagonally (8 triangles total).
8. Transfer scones to prepared pan and bake until light brown, about 15-18 minutes, rotating pan halfway through.
9. While the scones bake, combine butter and honey in a small microwave-safe bowl and heat until butter is melted; stir and set aside.
10. Remove scones from oven and brush tops with honey butter glaze. Return scones to oven and bake for an additional 5-8 minutes, until golden brown. Transfer to wire rack to cool for 10 minutes.

One Pan Italian Chicken Dinner

One Pan Italian Chicken Dinner
3 chicken breasts, cubed
2 cans green beans, drained
6 large red potatoes, diced
1 stick butter, cubed
1 envelope zesty Italian dressing mix

1. Preheat oven to 350* and grease a 9x13 pan.
2. Place chicken down the center of the pan, lay green beans and potatoes on either side of chicken.
3. Arrange pats of butter on top of chicken and vegetables; sprinkle with Italian dressing mix.
4. Cover with foil and bake for an hour.

Cheesy Bread

Cheesy Bread
1-2 cloves of garlic, minced
1/4 c butter, softened
1 c Mozzarella cheese
2 c Cheddar cheese
1/4 - 1/2 c sliced green onions, to taste
1/4 c mayonnaise
1 T sour cream
1 loaf French bread

1. In a small bowl, combine garlic and butter.
2. In a medium bowl, combine cheeses and green onions; add mayonnaise and sour cream. Stir in butter mixture.
3. Preheat broiler and line a baking sheet with foil; slice bread in half horizontally and lay crust side down on sheet.
4. Spread cheese mixture evenly over bread and broil for 3-5 minutes until golden brown and bubbly.
5. Remove from broiler and let sit for a few minutes to cool before slicing and serving.

Chocolate Fudge Frosting

Chocolate Fudge Frosting
1/2 c butter, cubed
1/4 c chocolate chips
3 3/4 c powdered sugar
1/2 c milk
2 t vanilla

1. In a small pan, melt butter and chocolate together over low heat; remove from heat and let cool for about 5 minutes.
2. In a large bowl, mix powdered sugar, milk, and vanilla together until smooth; gradually add chocolate mixture and whip until light and fluffy.

Whoopie Pies

Whoopie Pies
5 T butter, melted
2/3 c sugar
1/3 c brown sugar
1 c sour cream
1 t vanilla
3/4 c flour
1/4 t salt
1/4 t baking soda
7 T unsweetened cocoa

1. Preheat oven to 350* and line a cookie sheet with parchment paper.
2. In a large bowl, combine butter and sugars; stir in sour cream and vanilla.
3. In a small bowl, combine flour, salt, baking soda, and cocoa; stir in to wet mixture.
4. Spoon batter on to cookie sheet and bake for 8-10 minutes, until tops are slightly cracked.

Filling:
4 oz cream cheese, softened
1/4 c butter, softened
1/2 t vanilla
1 1/4 c powdered sugar

1. In a small bowl, whip cream cheese, butter, and vanilla together; beat in powdered sugar. Be generous on cookies to make sandwiches.

Makes 8-9 sandwiched cookies.

Grilled Peaches

Grilled Peaches
1 stick butter, softened
2 t cinnamon
3 T sugar
4 large peaches, halved and pitted

1. In a small bowl, whip together butter, cinnamon, and sugar.
2. Place peaches, flesh side up, on grill over high heat; grill until golden brown and just cooked through, about 3 minutes.
3. Flip peaches over and spoon butter mixture into pit holes; grill, lid closed, for another minute.

Coconut Bars

Coconut Bars

1 c butter, softened, separated
1 c sugar
2 eggs
1 1/2 T [light] sour cream
1 1/2 t vanilla, separated
1 1/2 t coconut extract, separated
2 1/2 c flour
1/2 t baking powder
1/2 t + pinch salt

1 c shredded coconut, toasted
2 c powdered sugar

2-3 T half & half (or milk)

1. Preheat oven to 375*; line a 9x13 with foil and spray lightly with cooking spray.
2. In a stand mixer, cream together 1/2 cup butter and sugar; add eggs, sour cream, 1 t vanilla, and 1 t coconut extract. Mix until well combined.
3. Stir in flour, baking powder, and 1/2 t salt. Press dough into pan and poke several times with a fork.
4. Bake for 17-20 minutes or until lightly browned on edges; cool completely.
5. In a medium bowl, beat together remaining 1/2 cup butter, powdered sugar, and half & half until light and fluffy; whip in remaining 1/2 t vanilla, 1/2 t coconut extract, and pinch of salt.
6. Fold in toasted coconut, reserving about 1/4 cup; spread frosting over bars and sprinkle with reserved coconut.

Soft Pretzels

Soft Pretzels
1 1/2 c warm water
2 T brown sugar
2 t yeast
3 T vegetable or canola oil, plus more for greasing
2 t salt
4-5 c flour
8 c water
1/2 c baking soda
1 egg
1 T cold water
coarse salt
1/4 c butter, melted

1. In a stand mixer bowl, combine warm water, brown sugar, and yeast; cover with a towel and let stand until bubbles form, about 5-10 minutes.

2. Add oil and salt, and, using the dough hook, add the first four cups of flour a cup at a time; knead dough at medium speed until it is smooth and pulls away from the side of the bowl, about 4 minutes. If it is still sticky, add more flour.

3. Spread some oil on the dough and bowl, turn to coat. Cover with a towel and place in a warm spot for an hour, or until doubled in size.

4. Preheat oven to 425*, line a baking sheet with parchment paper, and divide the dough into 8 equal pieces.
5. In a large pot, bring water and baking soda to boil.
6. Roll each piece of dough into a long rope and twist into a pretzel; pinch the ends in to the pretzel.
7. Boil the pretzels, two at a time, in the water for about 45 seconds; drain with a slotted spoon and place on the baking sheet.
8. Once all of the pretzels have been boiled, beat together egg and cold water; brush over pretzels. Generously sprinkle with salt.
9. Bake for 15-20 minutes, until golden brown. Remove from oven and immediately brush with melted butter. Serve warm.

Deep-Fried Doughnuts

Deep-Fried Doughnuts
1/3 c lukewarm water
2 T (or 2 pkgs) yeast
2 T + 1/4 c sugar, separated
1/4 c butter
2 c lukewarm milk
2 t salt
2 eggs, beaten
1 c mashed potatoes
6 cups flour, separated

1. In a small bowl, combine water, yeast, and 2 T sugar; let sit for 10 minutes.
2. In the meantime, melt butter in a medium pan; add milk.
3. Take the pan off of the heat and stir in 1/4 cup sugar, salt, and eggs; transfer to stand mixer.
4. Beat in mashed potatoes and then add the yeast mixture. Add 3 cups of flour, mix until well incorporated, and then add remaining 3 cups of flour. Mix well.
5. Cover the dough and let rise for an hour.
6. Roll out the dough and cut out doughnuts; cover and let rise an additional hour.
7. Heat oil to 375* and fry each doughnut for about 1 1/2 minutes on each side.

Glaze:
2/3 c water
2 T butter
1 t vanilla
pinch of salt
4 c powdered sugar

1. Bring water to boil in a small pot; add butter and stir until dissolved.
2. Take off heat and stir in vanilla, salt, and sugar.
3. Once cooked, immediately place doughnuts in glaze and coat well.
Makes about 40 doughnuts.

Slow Cooker Mashed Potatoes

Slow Cooker Mashed Potatoes
5 lb potatoes
1-2 cloves garlic, minced
1 1/2 c chicken broth
3 T butter, separated
1 c [light] sour cream
1 t salt
1/2 t pepper
1/3 c milk
3 oz [light] cream cheese

1. Wash and cube potatoes (you can peel them also, but I like the skins in there for texture); throw them in the slow cooker with the garlic, chicken broth, and butter.
2. Cook on high for 4 1/2-5 hours; add remaining ingredients and roughly mash together.

Spritz Cookies

Spritz Cookies
2 sticks butter, softened
1 c powdered sugar
1 egg
1 t vanilla
1/2 t almond extract
1 t baking powder
1 3/4 c flour

1. Preheat oven to 350*.
2. In a Kitchenaid with the paddle attachment, cream the butter and sugar; add the egg, vanilla, and almond extract and blend well.
3. Sift the baking powder and flour into the batter and mix well; refrigerate for an hour.
4. Using a cookie press, press the cookies onto a cookie sheet; bake for 10-12 minutes, or until browning on the edges. Top with royal icing.

Buttercream Frosting

Buttercream Frosting
1 c butter, softened
3 c powdered sugar
1 t vanilla
up to 4 T whipping cream

1. In a medium bowl with beaters or Kitchenaid mixer, cream together butter and sugar; with the mixer running, add vanilla and enough cream for desired consistency.

English Toffee

English Toffee
2 c sugar
2 c butter, softened
6 T water
2 c chocolate chips
1 c chopped pecans, toasted (opt)
1. Place sugar, butter, and water in a medium pan; stir frequently, if not constantly, with a wooden spoon, over high heat. Toffee will come to a rolling boil.
2. When toffee becomes golden brown, turn it out on to a 9x13 pan.
3. About 3-5 minutes later, sprinkle with chocolate chips; spread melting chips over the entire surface of the toffee and then sprinkle with pecans.
4. Let chocolate cool completely (a few hours) and then break into pieces before serving.

Buttered Garlic Top Sirloin

Buttered Garlic Top Sirloin
8-10 oz top sirloin(s)
salt and pepper, to taste
2 T butter, per steak
1-2 cloves garlic, per steak

1. Take steak out of the fridge about a half hour early to bring it to room temperature; meanwhile, prep the grill.
2. Pat the steak dry with paper towels and then rub salt and pepper into both sides of the steak.
3. Melt the butter and mix in garlic; slather on one side of steak.
4. Lay steak, butter side down, on the grill; slather garlic butter on the top side of the steak.
5. Cook steak for 8-10 minutes on each side, depending on thickness and how well done you like your steak.
6. Once cooked, let it rest on the plate for about 5 minutes before cutting/serving.