1 (15 oz.) can corn, drained
1 (15 oz.) can cream-style corn
1 pkg. Jiffy corn muffin mix (8 oz.)
1 c. sour cream
1/2 c. butter, melted
1 c. cheddar cheese, shredded
1. Mix corn, cream-style corn, muffin mix, sour cream, and butter.
2. Pour in greased baking dish and bake at 350 F for 45 min.
3. Sprinkle with cheese and return to oven until cheese melts.
Sunday, November 16, 2014
Pistachio Refrigerator Dessert
1 c. flour
2 tbsp. sugar
1/2 c. butter
1/4 to 1/2 c. chopped nuts (pecans)
8 oz. cream cheese
2/3 c. powdered sugar
9-12 oz. Cool Whip
2 pkgs. (3 oz.) instant pistachio pudding
2 1/2 c. cold milk
1/4 tsp. almond extract
1. Mix flour, sugar, butter and nuts. Press into 9x13 pan. Bake at 350 F for 15 min. Cool.
2. Mix cream cheese, powdered sugar, and half the Cool Whip. Spread on cooled crust.
3. Mix pudding, milk and almond extract. Spread on second layer.
4. Spread remaining Cool Whip on top of third layer. Refrigerate for 2-4 hours.
NOTE: Butter must be soft, but don’t melt it.
2 tbsp. sugar
1/2 c. butter
1/4 to 1/2 c. chopped nuts (pecans)
8 oz. cream cheese
2/3 c. powdered sugar
9-12 oz. Cool Whip
2 pkgs. (3 oz.) instant pistachio pudding
2 1/2 c. cold milk
1/4 tsp. almond extract
1. Mix flour, sugar, butter and nuts. Press into 9x13 pan. Bake at 350 F for 15 min. Cool.
2. Mix cream cheese, powdered sugar, and half the Cool Whip. Spread on cooled crust.
3. Mix pudding, milk and almond extract. Spread on second layer.
4. Spread remaining Cool Whip on top of third layer. Refrigerate for 2-4 hours.
NOTE: Butter must be soft, but don’t melt it.
Tuesday, November 11, 2014
Cinnamon Roll Bread
Bread:
2 c. flour
1 tbsp. baking powder
1/2 tsp. salt
1/2 c. sugar
1 egg, room temperature
1 c. milk
2 tsp. vanilla
1/3 c. plain Greek yogurt or sour cream
Swirl:
1/3 c. sugar
2 tsp. cinnamon
2 tbsp. butter, melted and cooled slightly
Glaze:
1/2 c. powdered sugar
2-3 tsp. cream or milk (as needed for consistency)
1. Preheat oven to 350 F. Butter a glass loaf pan.
2. In a small bowl, whisk together the flour, baking powder, salt and sugar. Set aside.
3. In a large bowl, whisk together the egg, milk, vanilla, and yogurt or sour cream. Add flour mixture to egg mixture stirring just until combined. Pour into the prepared loaf pan.
4. In a small bowl, stir the swirl ingredients together. Drop by teaspoonfuls onto the top of the bread, then use a knife to swirl it a couple of times into the batter. Do not over mix.
5. Bake for 45-50 min. or until center tests done with a toothpick.
6. Remove from oven, cool for 15 min. in the pan on wire rack, remove from pan and cool completely on rack.
7. Make the glaze by whisking the ingredients together until smooth. When bread is completely cooled, drizzle the glaze over the top.
2 c. flour
1 tbsp. baking powder
1/2 tsp. salt
1/2 c. sugar
1 egg, room temperature
1 c. milk
2 tsp. vanilla
1/3 c. plain Greek yogurt or sour cream
Swirl:
1/3 c. sugar
2 tsp. cinnamon
2 tbsp. butter, melted and cooled slightly
Glaze:
1/2 c. powdered sugar
2-3 tsp. cream or milk (as needed for consistency)
1. Preheat oven to 350 F. Butter a glass loaf pan.
2. In a small bowl, whisk together the flour, baking powder, salt and sugar. Set aside.
3. In a large bowl, whisk together the egg, milk, vanilla, and yogurt or sour cream. Add flour mixture to egg mixture stirring just until combined. Pour into the prepared loaf pan.
4. In a small bowl, stir the swirl ingredients together. Drop by teaspoonfuls onto the top of the bread, then use a knife to swirl it a couple of times into the batter. Do not over mix.
5. Bake for 45-50 min. or until center tests done with a toothpick.
6. Remove from oven, cool for 15 min. in the pan on wire rack, remove from pan and cool completely on rack.
7. Make the glaze by whisking the ingredients together until smooth. When bread is completely cooled, drizzle the glaze over the top.
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