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Simple Cheesy Corn Casserole

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This is one of our favorites around here, and a staple for the holidays. Enjoy!

Simple Cheesy Corn Casserole

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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 1 can corn, cream style
  • 1 can corn, whole kernel (including the juice)
  • 1 box cornbread mix, Jiffy
  • 1 can green chilies (optional)
  • 1 stick butter
  • 2 cups cheese, colby-jack, shredded

Method
 

  1. Combine corn, cornbread mix, and green chilies. Cut butter into pieces and lay over top. Sprinkle on cheese. Bake at 350 degrees for 40 minutes or until done.

Starbucks Lemon Loaf (Copycat)

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This bread is yummy!  The topping is a bit creamier then the Starbucks bread, but I like it better.  Enjoy!

Starbuck's Lemon Loaf Copycat Recipe

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Cuisine: Bread
Ingredients Method Notes

Ingredients
  

Bread
  • 1 box yellow cake mix
  • 1 large box lemon pudding mix instant or cook and serve
  • 1/2 cup canola oil
  • 4 large eggs
  • 1/2 cup milk
  • 8 ounces sour cream
  • 6 tbsp lemon juice fresh squeezed from 2-3 lemons
Topping
  • 4 ounces butter softened
  • 2 cups powdered sugar
  • 4 tbsp lemon juice fresh squeezed
  • 1 tsp lemon emulsion or extract

Method
 

Make Bread
  1. Turn oven to 350 degrees. Line two loaf pans with foil and spray with non-stick cooking spray. Set aside.
  2. Combine all the wet ingredients and whisk until combined.
  3. Place all dry ingredients in a bowl, add one cup of the wet ingredients and mix on low speed for 15 seconds. Add the rest of the wet ingredients and mix on low speed for another 15-20 seconds. Do not over beat or the loaf will deflate.
  4. Divide batter evenly between two loaf pans.
  5. Bake for 45-55 minutes until golden in color and a toothpick comes out clean.
  6. Remove from the oven and let rest for five minutes before removing and cooling on a rack.
Make Topping
  1. Beat all ingredients until smooth and creamy.
  2. Spread evenly on top of both loaves.
  3. Allow the topping to harden before slicing.

Notes

In addition to the loaves, this recipe can be used to make a cake, cupcakes or small individual squares using a brownie square pan.
Recipe taken from Let The Baking Begin and Picky Palate

Jalapeno Popper Dip

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Jalapeno Popper Dip

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Course: Appetizer
Ingredients Method Notes

Ingredients
  

  • 8 oz package cream cheese softened
  • 1/2 cup mayonnaise
  • 1/2 cup cheddar cheese shredded
  • 1/4 cup parmesan cheese grated
  • 4 oz can jalapenos sliced
  • 1/4 cup parmesan cheese grated, for topping
  • 1/4 cup panko bread crumbs for topping
  • 1 bag tortilla chips

Method
 

  1. Preheat oven to 350 degrees and butter a baking dish.
  2. Chop the jalapenos and mix together with the cream cheese, mayo, shredded cheddar and grated Parmesan.
  3. Pour mixture into the dish. Top with Panko crumbs and remaining Parmesan.
  4. Bake for 20-25 minutes until the sides are bubbling and the top is golden brown.
  5. Serve warm with tortilla chips.

Notes

Recipe credit: JoLynne Shane

Andrew’s Cookies

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In the absence of a good recipe, sometimes you just have to make up your own – and stick to the basics!  I came up with this recipe in junior high, I think.  I pulled from various other recipes until I found just the right mixture of ingredients to suit my taste.  These are my absolute favorite go-to cookies for any occasion!

Andrew's Cookies

Chocolatey, sugary, buttery goodness. Oh, and did I mention peanut butter?
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Servings: 48 cookies
Course: Dessert
Ingredients Method

Ingredients
  

  • 1 cup butter softened
  • 1/2 cup shortening butter-flavored
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup cocoa
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups peanut butter chips
  • 1 cup milk chocolate chips

Method
 

  1. Cream together butter, shortening, and sugars.
  2. Beat in eggs and vanilla extract.
  3. Combine flour, cocoa, baking soda, and salt. Add to sugar mixture.
  4. Stir in chips.
  5. Spoon onto cookie sheet.
  6. Bake at 350 °F for 8-10 minutes.

Pineapple Chicken

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The most recent favorite at our house.

Pineapple Chicken

This is a super yummy meal. You'll want to plan for leftovers!
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Servings: 4 servings
Course: Main Dish
Cuisine: Chicken
Ingredients Method Notes

Ingredients
  

  • 6 chicken thighs
  • 1 cup brown sugar
  • 3/4 cup ketchup
  • 3/4 cup soy sauce
  • 1 can (15oz) pineapple chunks
  • 1/4 cup additional pineapple juice (optional)
  • 1 tsp ginger ground
  • 2 cloves garlic minced
  • 1 tbsp cornstarch
  • 1 cup rice, cooked

Method
 

  1. Whisk together brown sugar, ketchup, soy sauce, juice from pineapple (reserve one tbsp for sauce), ginger and garlic. Pour one-third of the marinade over chicken and refrigerate at least 30 minutes or up to all day. Reserve the remaining marinade for sauce.
  2. When ready to cook, remove the chicken from the marinade and place on a pre-heated grill. Cook for 5-7 minutes on each side.
  3. Pour reserved marinade and one tbsp pineapple juice into a medium saucepan and bring to a boil. Whisk in a slurry (cornstarch combined with water) until the desired consistency is reached, Add pineapple chunks and heat through. If you'd like more sauce, you can add an additional 1/4c pineapple juice before you add the slurry.
  4. Serve chicken over rice and top with the sauce.

Notes

Adapted from: Mix and Match Mama

Grandma’s Peanut Butter Fudge

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My grandma Dendel’s awesome PB fudge is my absolute favorite Christmas treat.

Merry Christmas!

Grandma Dendel's Peanut Butter Fudge

Simply the best home-made peanut butter fudge you'll ever have.
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Servings: 20 pieces
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 2 cups brown sugar
  • 2 cups white sugar
  • 1/2 cup milk
  • 1/2 cup evaporated milk
  • 1 stick butter
  • 1 cup peanut butter
  • 1 tsp vanilla

Method
 

  1. Fold sugars together in saucepan and add milks.
  2. Boil until it forms a small ball in cold water, or 234-240 °F on candy thermometer.
  3. Remote from heat.
  4. Add butter, peanut butter, and vanilla.
  5. Beat until cool.
  6. Pour into buttered cake pan and cool.

Notes

If at first you don't succeed...it's still so good it's worth eating! THEN try again!