This casserole is different from the cream cheese corn casserole. Very good dish for Christmas potlucks.
1 Stick Butter or Marg. cubed
1 Cup Orzo or Spaghetti, broken into small pieces
1 Can Whole Kerneal Corn, undrained
1Can Cream Style Corn
8oz. Velveeta, cubed
Preheat oven to 325 degrees. Cook the pasta until almost done and then drain.Cube the butter and velveeta into small cubes so it will melt better. Or you can just melt the butter. Combine all ings. in a medium bowl. Spray a casserole dish or a 8 x8 glass pan. Pour ings. into sprayed pan. Bake for 40 minutes. Stir every now and then. I like to put alum. foil on top of mine so the cheese will not get hard and then remove it about 10 minutes before time to come out of the oven. This dish is best eat when ready and do not let it sit to long as the chesse may get greasy tasting. Best served hot.
Thursday, November 17, 2011
LIKE OLIVE GARDEN'S TOSCANA SOUP
31/2 Cup Chicken Broth or Stock
2/3 Cup Heavy Cream
2 Large Russet Potatoes
2 Cloves Garlic
3 Tablespoons Onion, chopped fine
1/2 Lb. Spicy Sausage
1/3 Teaspoon Salt
1/4 Teaspoon Crushed Red Pepper, or less
Take sausage out of casing and crumble into a pan; cook until no longer pink with the onion and garlic. Remove to a paper towel lined plate to drain the excess grease. Combine the broth and cream in a kettle and cook on medium heat. Do not let scorch on the bottom. Add the sausage.
Wash the potatoes and dry them. Cut them into 1/4 inch thick slices and then quarter them and add these to the soup. Add the salt and crushed red pepper and let the soup simmer for around 1 hour. Stir ever now and then. Serve with hot french bread to dip in the soup.
2/3 Cup Heavy Cream
2 Large Russet Potatoes
2 Cloves Garlic
3 Tablespoons Onion, chopped fine
1/2 Lb. Spicy Sausage
1/3 Teaspoon Salt
1/4 Teaspoon Crushed Red Pepper, or less
Take sausage out of casing and crumble into a pan; cook until no longer pink with the onion and garlic. Remove to a paper towel lined plate to drain the excess grease. Combine the broth and cream in a kettle and cook on medium heat. Do not let scorch on the bottom. Add the sausage.
Wash the potatoes and dry them. Cut them into 1/4 inch thick slices and then quarter them and add these to the soup. Add the salt and crushed red pepper and let the soup simmer for around 1 hour. Stir ever now and then. Serve with hot french bread to dip in the soup.
SQUASH FRITTERS
Altho the gardens are over you can still buy these small yellow squash in the grocery stores. These fritters are so good to eat as a side dish.
4-6 Small Yellow Squash, grated
1 Medium Onion, grated
11/2 Tablespoons Salt, can use less
1 Cup Self-Rising Flour
1/2 Cup Corn Meal
2 Eggs
1/2 Cup Sour Cream
Grate squash and onion in a medium bowl. Sprinkle with salt. Stir in remaining ingredients, mix well. Form mixture into patties and fry in preheated skillet. Watch as they will brown real quick.
4-6 Small Yellow Squash, grated
1 Medium Onion, grated
11/2 Tablespoons Salt, can use less
1 Cup Self-Rising Flour
1/2 Cup Corn Meal
2 Eggs
1/2 Cup Sour Cream
Grate squash and onion in a medium bowl. Sprinkle with salt. Stir in remaining ingredients, mix well. Form mixture into patties and fry in preheated skillet. Watch as they will brown real quick.
CHICKEN AND POTATOES CROCK-POT MEAL
1 Whole Fryer Chicken
1Tablespoon Poultry Seasoning
1 Teaspoon Thyme
1 Teaspoon Paprika
1 Teaspoon Garlic Powder
1 Teaspoon Salt
1/2 Teaspoon Black Pepper
1/2 Teaspoon Cayenne Pepper
2 Medium Onions, peeled and Quartered
5 Medium Potatoes, washed and dryed
Take the giblet pack out of the chicken. Wash chicken good. Pat dry. Combine the spice mixture in a small bowl. Take and put some of the mixture in the cavity of the chicken and then on the out side put some melted butter or marg. all over it using your hands. Rub good. Take the rest of the spice mixture and put all over the chicken. Rub good. Put the two onions in the chicken cavity.
Wash hands. Next take the 5 potatoes and wrap each one in the aluminum foil. Pour 1/4 cup water in the bottom of a sprayed crock-pot. Put potatoes down in crockpot and then lay the chicken on top of the potatoes. Turn on low for 8 hours or high for 4 hours or until chicken reaches 180. When done, take chicken out and put on serving plate to let rest for 10 minutes and then slice.
Take potatoes out of crock-pot and slit open and add sour cream and butter to these. You have a meal in it's self. If you do not want to just omit the water as the chicken makes it's own juice. The potatoes keeps the chicken from burning on the bottom. If you do not want the potatoes then just wad up some foil and put on bottom of crock-pot and lay chicken on it but if you do this then add the 1/4 cup water. Make sure the potatoes are wrapped good so they will not become mushy with the juice in the bottom of the crock-pot.
1Tablespoon Poultry Seasoning
1 Teaspoon Thyme
1 Teaspoon Paprika
1 Teaspoon Garlic Powder
1 Teaspoon Salt
1/2 Teaspoon Black Pepper
1/2 Teaspoon Cayenne Pepper
2 Medium Onions, peeled and Quartered
5 Medium Potatoes, washed and dryed
Take the giblet pack out of the chicken. Wash chicken good. Pat dry. Combine the spice mixture in a small bowl. Take and put some of the mixture in the cavity of the chicken and then on the out side put some melted butter or marg. all over it using your hands. Rub good. Take the rest of the spice mixture and put all over the chicken. Rub good. Put the two onions in the chicken cavity.
Wash hands. Next take the 5 potatoes and wrap each one in the aluminum foil. Pour 1/4 cup water in the bottom of a sprayed crock-pot. Put potatoes down in crockpot and then lay the chicken on top of the potatoes. Turn on low for 8 hours or high for 4 hours or until chicken reaches 180. When done, take chicken out and put on serving plate to let rest for 10 minutes and then slice.
Take potatoes out of crock-pot and slit open and add sour cream and butter to these. You have a meal in it's self. If you do not want to just omit the water as the chicken makes it's own juice. The potatoes keeps the chicken from burning on the bottom. If you do not want the potatoes then just wad up some foil and put on bottom of crock-pot and lay chicken on it but if you do this then add the 1/4 cup water. Make sure the potatoes are wrapped good so they will not become mushy with the juice in the bottom of the crock-pot.
Monday, November 14, 2011
ICE CREAM TRICK
Are you having a party or baby shower and serving cake? A easy way to serve ice cream is to take a muffin pan and line it with cup cake cups. Take a scoop and put a large scoop of ice cream in each one and freeze. Then when you are ready to serve the cake just get it out of the freezer and seve this with the cake. Now don't ask me how to store these without crushing the cups. I guess you would have to have a lot of room in your freezer for these but they are nice when most people just like a small amount of ice cream. Even nice to have for the kids when they want some ice cream. Cheaper than buying the cups of cream. Even better if you go to KFC save the little bowls that they put the mashed potatoes in now and wash out good and put some ice cream in these. Just the right amount of serving.
Also, to save your boxed ice cream from getting ice pieces in it just put a layer of plastic wrap over it and then add the top of the lid back on. This does work.
Also, to save your boxed ice cream from getting ice pieces in it just put a layer of plastic wrap over it and then add the top of the lid back on. This does work.
VANILLA PUMPKIN PIE
Graham Cracker Crust:
11/2 Pack Graham Crackers (15 Cookie Sheets)
1/2 Cup Powdered Sugar
1 Stick Butter or Marg. melted
Filling:
1 Box(3oz.) Vanilla Cook and Serve Pudding
1 Cup Half-And-Half
1/2 Cup Heavy Cream
Pinch Of Cinnamon
Pinch Of Nutmeg
Pinch Of Ground Cloves
1/2 Cup(plus 3 Tablespoons) Pumpkin, not pie filling
1/2 Cup Heavy Cream (additional)
2 Tablespoons Brown Sugar
Extra Graham Cracker Crumbs, for garnish
Preheat oven to 300.
Grind graham crackers in a food processor or put in a ziplock bag and crush with a hammer or rolling pin. Add powdered sugar and melted butter and process until totally combined. Or put in a bowl and stir all together good. Press into the bottom and sides of a pie pan. Bake for 8 to 10 minutes. Remove from oven and allow crust to cool completely.
In a medium saucepan, mix dry pudding mix with half-and-half and cream. Add spices. Can add more or less spices. Just do a taste test. Bring to a boil over medium heat, stirring constantly, until mixture is bubbly and thick. Add pumpkin and stir to combine. Pour into a glass bowl. Let cool. When cool enough place in the fridge to cool completely. When mixture is cool, remove from the fridge.
In a mixing bowl, add 1/2 cup heavy cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture until combined. Pour into cooled crust. Cover and ref. for 2 hours or overnight. When ready to serve sprinkle the graham crackers crumbs on top of pie. Keep ref.
11/2 Pack Graham Crackers (15 Cookie Sheets)
1/2 Cup Powdered Sugar
1 Stick Butter or Marg. melted
Filling:
1 Box(3oz.) Vanilla Cook and Serve Pudding
1 Cup Half-And-Half
1/2 Cup Heavy Cream
Pinch Of Cinnamon
Pinch Of Nutmeg
Pinch Of Ground Cloves
1/2 Cup(plus 3 Tablespoons) Pumpkin, not pie filling
1/2 Cup Heavy Cream (additional)
2 Tablespoons Brown Sugar
Extra Graham Cracker Crumbs, for garnish
Preheat oven to 300.
Grind graham crackers in a food processor or put in a ziplock bag and crush with a hammer or rolling pin. Add powdered sugar and melted butter and process until totally combined. Or put in a bowl and stir all together good. Press into the bottom and sides of a pie pan. Bake for 8 to 10 minutes. Remove from oven and allow crust to cool completely.
In a medium saucepan, mix dry pudding mix with half-and-half and cream. Add spices. Can add more or less spices. Just do a taste test. Bring to a boil over medium heat, stirring constantly, until mixture is bubbly and thick. Add pumpkin and stir to combine. Pour into a glass bowl. Let cool. When cool enough place in the fridge to cool completely. When mixture is cool, remove from the fridge.
In a mixing bowl, add 1/2 cup heavy cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture until combined. Pour into cooled crust. Cover and ref. for 2 hours or overnight. When ready to serve sprinkle the graham crackers crumbs on top of pie. Keep ref.
NUTELLA DIP
1 Jar Nutella
1 Box Heavy Cream
Take the nutella and put in a microwave dish and let it get hot. Can use a glass measuring cup. Remove from microwave and pour some cream into it and mix good. Great to eat with strawberries or fruits or shortbreads or pecan sandies cookies. You can use as much Nutella as you like but began with a small amount of cream until you get it the thickness you like.
1 Box Heavy Cream
Take the nutella and put in a microwave dish and let it get hot. Can use a glass measuring cup. Remove from microwave and pour some cream into it and mix good. Great to eat with strawberries or fruits or shortbreads or pecan sandies cookies. You can use as much Nutella as you like but began with a small amount of cream until you get it the thickness you like.
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