Archive for November, 2009

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Momm’s Corn Pudding

November 30, 2009

So the picture here doesn’t do justice to the tasty side dish.  It’s become a tradition for most of our holiday meals and comes passed down on my momm’s side of the family.  It’s great if you can get some fresh corn, but frozen it still works well!

You will need:

  • 1 onion, chopped
  • 2 cans of creamed corn (the larger ~15 oz versions)
  • 1/4 c green pepper, chopped
  • 1/4 c red pepper, chopped
  • 1/2 c corn kernels, fresh or frozen
  • 2 eggs, beaten
  • Some milk (about 3 T or so)
  • Garlic and mustard powder, to taste
  • Salt and pepper, to taste

Then you:

  1. Preheat the oven to 350 and grease a pie plate.
  2. Combine ingredients in the order listed.  With the milk, you add enough so that the mixture is easy to stir but not soupy.
  3. Pour into pan and bake for about 50 minutes, or until set.

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Hazelnut Brownies

November 11, 2009

After a long day of traveling, I couldn’t fall asleep.  Solution?  Make brownies (and then fall asleep)!  It worked like a charm.

You will need:

  • 1 stick margarine
  • 4 oz unsweetened baking chocolate
  • 4 eggs
  • 1/4 t salt
  • 1/4 t almond extract
  • 1/2 t vanilla extract
  • 1 t cherry liquor (optional)
  • 1 c sugar
  • 1 c whole wheat flour
  • handful of hazelnuts, chopped

Then you…

  1. Melt the butter and chocolate on the stove top until smooth.  Allow to cool.
  2. Preheat oven to 350. Line a 13×9 baking dish with foil and grease.
  3. Whisk eggs and salt until light and slightly foamy.  Add extracts, liquor (opt), and sugar and whisk until slightly thick.
  4. Pour in the cooled chocolate mixture and mix with a few quick strokes.
  5. Use a wooden spoon to gently mix in the flour and nuts.
  6. Pour into prepared pan and bake 25-30 minutes.
  7. Allow to cool and then serve!

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Buffalo Chicken Casserole

November 4, 2009

Good Morning!

Fall is a great time for casseroles…why, you ask?  Well because everything gets dumped into one dish and turns out warm and bubbly and delicious!  Here’s one to try; it’s kind of a mix between mac ‘n cheese and a regular casserole dish.

You will need:

  • 1/2 lb whole wheat penne
  • 1/2 lb of chicken breast, cut into bite-sized pieces
  • 1 small onion, chopped
  • 1/2 c frozen chopped spinach
  • 1/2 c frozen peas
  • 1/4 c hot wing sauce
  • 3 T margarine
  • 3 T flour
  • 2 1/2 c milk
  • 2 c grated cheese (I used a mix of cheddar and jack)
  • 1/2 t garlic powder
  • 1 t cayenne pepper
  • 1/2 t nutmeg
  • Salt & pepper to taste
  • 3/4 c bread crumbs

Then you…

  1. Bring water to boil for pasta.  Cook 2 minutes less than suggested time (pasta will cook further while baking).
  2. Spray a baking dish with pam. Preheat oven to 350.
  3. In a medium skillet, cook the chicken with the onion until just about cooked through.  Add the spinach and cook till warm. Toss with hot wing sauce.
  4. In a large sauce pan, melt the margarine.  Add the flour and stir well to combine.
  5. Add 1 c of milk and stir till smooth.  Add remaining milk and allow to come almost to a boil, as mixture thickens.  Add spices and salt and pepper.  Add cheese and stir until melted and smooth.
  6. Mix chicken, onion and spinach mixture into the cheese sauce.  Add the peas.
  7. Drain the pasta and stir into the cheese sauce.
  8. Pour into prepared baking dish and top with bread crumbs
  9. Bake about 30 minutes or until edges turn golden and the dish is hot and bubbly!

20091102 Buffalo Chick Casserole 01

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