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12/03/2016

11/10/2016

Southern Jiffy Corn Pudding

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INGREDIENTS

SERVINGS 8
1 (8 ounce) package Jiffy corn muffin mix, dry
2 eggs
2 (8 ounce) cans corn, 1 can drained
1 (15 ounce) can creamed corn
8 ounces sour cream
2 tablespoons butter

DIRECTIONS
Mix all ingredients.
Grease 9x13-inch pan and pour in batter.
Dot with butter; bake at 350F for 45 minutes to 1 hour.
Cut in squares and serve.
photo: food. com

This is delicious at thanksgiving, everyone loves it! This is NOT the "souffle" type corn pudding that most people make. I like it much better!

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11/05/2016

I used this recipe for the standing rib roast and used Montreal Steak seasoning for the dry rub - if you have an extra oven - it is truly foolproof and came out perfectly! http://www.foodnetwork.com/recipes/paula-deen/foolproof-standing-rib-roast-recipe/index.html

Get this all-star, easy-to-follow Foolproof Standing Rib Roast recipe from Paula Deen

11/05/2016

Why wait for Thanksgiving to have yummy sweet potatoes...twice baked even...

Twice Baked Sweet Potatoes
Makes 8
Ingredients:
4 sweet potatoes, lightly pricked all over with a fork
1/2 cup (1 stick) unsalted butter, softened
3 tablespoons milk
3 garlic cloves, minced
1 egg, lightly beaten
1/2 cup feta, crumbled (plus extra for garnish)
1 tablespoon minced thyme
salt and pepper to taste
garnish:
chopped pecans
crumbled feta
Directions:
1. Preheat oven to 375°F.
2. Place sweet potatoes on a baking sheet and bake for 40 to 50 minutes or until sweet potatoes have softened.
3. Once sweet potatoes have cooled enough to handle, slice each potato in half and carefully scoop the flesh out into a mixing bowl (be sure not to tear the skins).
4. Begin mashing warm sweet potatoes with butter, milk and garlic until smooth. Season with salt and pepper. Stir in egg until fully incorporated.
5. Fold in feta and thyme until fully combined. Scoop mixture into a piping bag, fitted with a large star tip, and pipe potatoes back into the sweet potato “shells.”
6. Bake sweet potatoes for an additional 10-15 minutes, top with crumbled feta and chopped pecan and serve. Credit to Terri from Spoon Fork Bacon

11/05/2016

We made these last year and they were a HIT!! You can get the ears of corn at most craft stores! This year we will try the other design! SHOW US YOUR CREATIONS!! :)

11/03/2016

~Edible Cookie Dough~

http://www.sprinklebakes.com/2015/12/gift-this-gourmet-toasted-cookie-dough.html?m=1

10/20/2016

Cabbage and Noodles

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A great side dish or a meal on its own. This is a Polish/Hungarian dish. Can use bacon but I cut back on that to make it meatless. Also can garnish with poppy seeds. Adding peas for color and nutrition. Bacon is a yummy addition for those that eat meat. Just brown drain most of the fat then add butter and oil and brown onions. Be sure to give the onions a nice brown color using a med high heat.

Ingredients
1 -1 1/2 lb cabbage, shredded ( about 1/2 head)
16 ounces egg noodles, cooked according to directions on package
2 large onions, diced
salt and fresh cracked black pepper, lots and lots and I mean LOTS
1/4 cup salted butter
4 tablespoons olive oil
1 cup green peas, frozen
Directions
Melt butter and olive oil in pan over med high heat.
Saute onions till golden brown, 5-10 minutes.
Add cabbage cook till soft, 15 minutes.
Mix in noodles and frozen peas; season with lots and lots of pepper and salt to taste. (Key here is lots of pepper.).
Cook 2 minutes and serve.
from food .com

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10/17/2016

🎃🎃 Pumpkin Pie Crunch 🎃🎃

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Ingredients
1 (18 ounce) packages yellow cake mix ( I use 2/3 of a box)
1 (16 ounce) cans solid pack pumpkin
1 (12 ounce) cans evaporated milk
3 eggs
1 1/4 cups sugar ( I use 1 cup)
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup pecans, chopped
1 cup butter, melted ( I used 1/2 cup)
whipped topping
Directions
Preheat oven to 350°F.
Grease bottom of 13x9x2-inch pan.
Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl.
Pour into pan.
Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans.
Drizzle with melted butter.
Bake at 350°F for 50 to 55 minutes or until golden. (Check it early).
Cool completely. Serve with whipped topping. Refrigerate leftovers.
food. com

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10/13/2016

Baked Ravioli Be sure to Share so you don't lose this one!

1 25 oz. (1 lb) frozen cheese ravioli
1 24 oz. jar marinara or spaghetti sauce
1 1lb. ground beef
1 tsp. dried basil
1 T. minced garlic
1/2 tsp. dried parsley
8 oz. shredded mozzarella cheese
1/4 C. parmesan cheese

Brown ground beef and drain, add in 1 C. of the pasta sauce, garlic and basil. Remove from heat and set aside. Bring a large pot of water to a boil and cook ravioli according to pkg. directions. Drain and return to pot and add in remaining pasta sauce. Stir to combine. Spray a casserole dish with cooking spray and layer 1/2 of the ravioli in the bottom. Top with all the beef mixture and spread around. Top with 1/2 of the mozzarella cheese and 1/2 of the parmesan cheese. Layer the remaining ravioli on top and top with remaining cheeses. Sprinkle with parsley. Bake at 350 degrees for 20 minutes, turn on the broiler and broil for 2 minutes or until top is browned somewhat.
Courtesy of JanetsAppalachianKitchen
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10/11/2016

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10/11/2016

October is national breast cancer awareness month 🎀. Be sure to do your monthly self breast exams and annual mammograms (if you're 40 years young or older). 🐘Remember early detection saves lives and yes men get breast cancer to!