Category Archives: cooking

Corn Casserole

My sister makes the best corn casserole ever! I was so happy when she gave me the recipe a few years ago. It’s also became the side dish that I’m always asked to take to family dinners.

Normally, I bake it in the oven, but we had a pot luck at work last week, so I decided to try making it in the crock pot. I guess it turned out great because there was none left after the meal.

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Ingredients are, cream corn, whole corn {drained}, 2 eggs, 1 stick of melted butter, 1 box corn bread mix, 8 ounces sour cream and salt and pepper to taste. {Note, I doubled the recipe for the potluck}

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In the crock pot, I added both the corn and creamed corn and stirred together.

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In a separate bowl, scramble the two eggs.

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Add the egg to the corn mixture and stir. Then add the melted butter and stir.

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Next, stir in the corn bread mix.

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Add sour cream and salt and pepper to taste.

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Stir until the mixture is smooth. I cooked it on low for 8 and a half hours, over night, which was a little too long. If I were to do it in the crock pot again, I would cook it for probably 6-7 hours and just keep an eye on it to make sure that it doesn’t burn.

Otherwise, at this point, you would pour it into a greased casserole dish and bake at 350 degrees for 45-55 minutes until the casserole is solid. You can test this by poking it with a knife until it comes out clean.

I didn’t get any other pictures after this, of the finished product. This was so yummy, everyone at work wanted the recipe.

Click the link for a printable recipe. Print Recipe

 

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Guest Post: Easy Enchilada Verdes

Hi, I’m Esther, I blog over at Our Simple Country Life, and I’m so excited to be guest posting today for Amber!

Do you like to meal plan? When it comes to meal planning I like to spice it up, with variety!
One of the ways I “spice things up” in my menu planning is by incorporating a variety of foods from different origins. One of those origin’s is Mexican! 

Today I wanted to share with you, a very easy meal.
{We all could use some ideas right?!}

This fast, easy meal is something my family enjoys. And it’s a meal that doesn’t take much time to prepare. You’ll have your family saying “Mmmm…mmmmm…good!” In no time! Winking smile

So, without further ado, from my kitchen to yours, I present to you:

Easy Enchilada Verdes

In a large skillet, cook beef, onion and salt over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in cheddar cheese; set aside.

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Stir in cheddar cheese; set aside.
{I use to small of a frying pan to add my cheese and mix in. Thus the different dish!} Winking smile

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Meanwhile, in a large saucepan, cook and stir the soup, process cheese and milk over medium heat until cheese is melted. Stir in salsa & green chilies.

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Place a 1/4 cup of meat mixture down the center of each tortilla.

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Roll up all burritos and place seam side down on a large microwavable platter. Microwave for 1-2 minutes or until heated through.
{Be sure to heat your cheese sauce through for about 3 minutes as well.}

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Put 1 burrito on each serving plate, and pour cheese sauce over the top. Add some shredded lettuce, refried beans and corn chips for a completely fast yet delicious meal!

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Click & Print! 
Click on recipe and print as 8 1/2 x11 recipe page. ENJOY!

Easy Enchilada Verdes

Gals….it’s time to get dinner on that table! 
Let’s get cookin’!

Buckeye Pie

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A few months ago, we had my good friend Krista and her husband Jake over for dinner. Krista and I met in college, we were both Criminal Justice majors. I was from Iowa, she was a local. Somewhere along the line, we just clicked and have became really great friends. So when she asked what she could bring for the dinner, I told her dessert and as usual she did not disappoint.

For weeks after our dinner, I craved this Buckeye Pie (kinda like a Buckeye Bar, but in pie form). I was so excited when she emailed me the recipe that I had to make it right away for our first cook out with our neighbors.

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You’ll need Peanut Butter, Vanilla, Butter, Powdered Sugar, Instant Chocolate Pudding and Milk and Cool Whip.

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In a bowl combine peanut butter, vanilla and softened butter. Then mix in powdered sugar until the mixture is crumbly. It is easiest to make it crumbly with a fork.

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In a separate bowl, prepare instant chocolate pudding according to the package for the pie filling.

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Mix in all but 1/4 cup of the peanut butter crumbles.

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Pour into a baked pie crust.  Just don’t do what I did and forget to bake the pie crust before filling it. I had to make a graham cracker crust since I put the filling in the pie shell without baking. Opps! 

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Top with Cool Whip and sprinkle remaining peanut butter crumbles on top. Refrigerate before serving.

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Doesn’t that look fabulous? Thanks Krista for sharing the recipe with me! I might just have to make this again tomorrow!

Click on the link to view a printable version of this recipe: Buckeye Pie

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I’m linking up to these parties:

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Tocoritos

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My great friend Esther @ Our Simple Country Life had Tocorito’s on her menu a few weeks ago and I had no idea what they were. So she sent me the recipe and I had to try them ASAP! O.M.Gee they were so good that even the hubby said they were a keeper!

Thanks Esther for letting me share the recipe!

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Brown hamburger and sausage (we only used hamburger this time) and make the sauce while the hamburger is browning. Mix refried beans into the hamburger and sausage. Then add some sauce to the tortilla.

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Fill with the hamburger mixture and top with cheese. I love the new Kraft with Philly cheese, it just melts so well (this is my own opinion and I was in no way compensated for this statement although).

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Pour some of the sauce in the bottom of a baking dish. Roll the tortillas up and place in the dish.

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Top with the rest of the sauce and more cheese.

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Bake at 350 degrees for 18-22 minutes until cheese is melted.

I used small tortilla shells, so we had enough left over to freeze. They tasted just as good the second time around.

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    Tocoritos

    From: Our Simple Country Life

    Ingredients

    • 1/4 cup butter, cubed
    • 1/4 cup all-purpose flour
    • 4 cups water
    • 3 tablespoons chili powder
    • 1 teaspoon garlic salt
    • 1 pound ground beef
    • 1 pound bulk pork sausage
    • 1/4 cup chopped onion
    • 1 cup refried beans
    • 8 flour tortillas (8 inches), warmed
    • 3 cups (12 ounces) shredded Monterey Jack cheese
    • Optional toppings: shredded lettuce, chopped tomatoes, sliced ripe olives and sour cream

    Directions

    • In a large saucepan, melt butter. Stir in flour until smooth; gradually add water. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in chili powder and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
    • In a large skillet over medium heat, cook the beef, sausage and onion until meat is no longer pink; drain. Stir in refried beans; heat through.
    • Spread 1/4 cup sauce in a greased 13-in. x 9-in. baking dish. Spread 1 tablespoon sauce over each tortilla; place 2/3 cup meat mixture down the center of each. Top each with 1/4 cup cheese. Roll up and place seam side down in prepared dish. Pour remaining sauce over the top; sprinkle with remaining cheese.
    • Bake, uncovered, at 350° for 18-22 minutes or until bubbly and cheese is melted. Serve with optional toppings if desired. 
    • Yield: 8 servings {this also freezes well}

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Pasta with Tomato-Blue Cheese Sauce

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Last weekend we had some good friends over for dinner. When I started planning our little dinner party, I had originally planned on making a Vodka Cream Pasta. But as I was flipping through my recipe binder I found a recipe from the amazing Pioneer Woman, for Pasta with Tomato-Blue Cheese Sauce and realized I already had most of the ingredients to make it.

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While I was putting the dish together, I made a drink we used to make in college. It’s much better with peach schnapps ;o) You mix together Sprite, Hawaiian Punch and Orange Sherbet in a pitcher and serve.

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This pasta dish turned out wonderfully and was so easy to make (just be sure to pay attention when sautéing the garlic so that it doesn’t burn). The recipe says that it serves six. There were four of us for dinner and we ate leftovers for the rest of the week, so it definitely serves more than six without being doubled.

Click here for the recipe: Pasta with Tomato-Blue Cheese Sauce.

***Mine never got to thick, so I didn’t have to use the half and half. But it never got thick enough so I made a mix of cornstarch and water and added it until the sauce became a consistency that I wanted. ***

Of course Ree never lets me down and this meal was a hit! I served it with a salad and dinner rolls.

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Tortellini Soup

Last week, when I was searching some of my favorite cooking blogs for inspiration for my weekly menu plan, I came across this recipe for Tortellini Soup @ Annie’s Eats. I’ve been lacking energy for a while now and the doctor told me to eat more green leafy veggies. So I knew that I had to try this recipe since it has spinach in it.

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Mine ended up being borderline pasta sauce/soup. When I was gathering the ingredients to make this, I grabbed the can of crushed tomatoes instead of diced tomatoes. I ended up adding various seasonings to try to lessen the overwhelming tomato taste.

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Look at the yummy fresh spinach with those tomatoes. The colors were just beautiful!

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I served it was garlic bread. I sliced up a half a loaf of French Bread, spread butter on the slices and sprinkled garlic powder on them and baked until they were golden.

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Such a great meal for a cold snowy day like we had on Friday that made for my 3.5 snow days this month!

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Italian Cheese & Herb Spaghetti

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DSCN3809 I had planned to make Spaghetti for dinner one night with a red sauce. Then I remembered I had this new Philadelphia Cooking Cream that I needed to use. I thought I would us it as the sauce instead of a red sauce. DSCN3805  I shredded a chicken breast. Boiled the Spaghetti and added what I had left of some Broccoli and Cauliflower. After draining everything, I added it back to the pot, added the chicken. Then I mixed in the whole container (1 cup) of Philadelphia Cooking Cream: Italian Cheese & Herb flavor. I let it heat through for just a few minutes. DSCN3807 I served it with a salad (still trying to add more green leafy veggies) and croissants. DSCN3808It was so easy to make and was very yummy! I’m excited to take the leftovers for lunch tomorrow.

I’m linking up to Simple Homemaking Tuesday @ Our Simple Country Life.

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**I was not compensated in any way, shape or form for this post. I tried this product on my own free will with the use of a coupon I had. **

Cinnamon Stuffed French Toast

 DSCN3822You’ll need: Eggs, Softened Cream Cheese, Milk, Vanilla, Cinnamon, Sugar & French Bread. DSCN3823 Slice bread into about half inch slices. DSCN3824 In a bowl mix together soften cream cheese, cinnamon, vanilla and sugar. DSCN3826 DSCN3827Spread cream cheese mixture on the bread.  DSCN3828 Top with another slice of bread. DSCN3830Place in a greased baking dish. 

DSCN3832 Have your cute fur baby stand next too you waiting for something to drop. DSCN3833 Mix eggs (I used 6, but would have been okay with less), milk, sugar, cinnamon and some vanilla together. I just guessed on everything and didn’t do any exact measurements. DSCN3834Pour the egg mixture over the bread and cover.  DSCN3835Put in the refrigerator over night and realize that you need to clean out all the leftovers soon. And yes, that’s five, half gallons of milk, they’ve been on sale for 79 cents each every Tuesday at the local grocery store.  DSCN3837 You’re suppose to let them sit out for a half hour before baking. I didn’t do that because Ms. Daisy decided to counter surf this morning and pushed the lid off the dish and ate two of the four pieces I made. I guess she figured that she helped make them, that she should be entitled to some too.

It’s suppose to be baked for 30-45 minutes and even at 30 minutes it was a little darker than I would have liked. DSCN3838

Hubby decided that since he only got one piece of French Toast that he wanted a big breakfast to go with it and made scrambled eggs, hash browns and sausage.  It was still yummy.

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