Creamy Corn Casserole

This is probably one of the easiest casserole in my recipe box. I love dishes that you can just dump and go!  

Ingredients:

• 1/2 cup butter, melted
• 2 eggs, beaten
• 1 (8.5 ounce) package dry corn bread mix
• 1 (15 ounce) can whole kernel corn, drained
• 1 (14.75 ounce) can creamed corn
• 1 cup sour cream     

Directions:

1. Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
2. In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
3. Bake for 45 minutes in the preheated oven, or until the top is golden brown.

Courtesy of  Awesome and Easy Creamy Corn Casserole by Letsgggo

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Herb Roasted Turkey

Adventures in Turkey Cooking

     When I followed the recipe exactly, the original recipe called for only 1 cup of wine in the bottom of the roasting pan. After 1 hour of baking in the oven, the wine had evaporated to the point of leaving a scorched residue in the bottom of the pan. I immediately took the turkey out and placed it in a traditional roasting pan without the rack. I then added 1 cup wine to 1 cup water mixture to the bottom of the roasting pan and continued to bake for another half hour. I checked the turkey again and added an additional 1 cup wine to 1 cup water mixture to the pan. The turkey was saved and thankfully did not taste like burnt wine. I didn't need to baste the turkey with the drippings like I have in the past. I believe it retained its moisture due to the olive oil in the rub and roasting for the first hour skin side down. Regardless of the challenges, it turned out wonderful and the family raved about it!    

Ingredients:

• 1 whole bone-in turkey breast, 6 1/2 to 7 pounds
• 1 tablespoon minced garlic (3 cloves)
• 2 teaspoons dry mustard
• 1 tablespoon chopped fresh rosemary leaves
• 1 tablespoon chopped fresh sage leaves
• 1 teaspoon chopped fresh thyme leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons good olive oil
• 2 tablespoons freshly squeezed lemon juice
• 3 cup dry white wine / 3 cup water mix

Directions:

1. Preheat the oven to 325 degrees F. 
2. In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin.  
3. Place the turkey breast, skin side down on a rack in a roasting pan.
4. I kept the lemon rinds and placed them in the turkey cavity while roasting for more flavor. 
5. Pour 1 cup wine and 1 cup water into the bottom of the roasting pan and place in oven.
6. Check the turkey every half hour to hour to see if you need to add more wine/water mix to the bottom of the pan.
7. After 1 hour, turn turkey skin side up. 
8. Roast the turkey for a total of 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (test several places)
9. If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve!  

Original recipe courtesy of Herb Roasted Turkey by Ina Garten 2008

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Broccoli Cheese Casserole

Ingredients:

• 2 pounds frozen broccoli florets or fresh blanched broccoli florets, drained
• 4 cups crumbled crackers (recommended: Ritz crackers)
• 1 teaspoon freshly chopped thyme leaves
• 1 teaspoon freshly chopped oregano leaves
• 2 tablespoons smoked paprika
• 1 teaspoon cayenne
• 1 tablespoon black pepper
• 1 stick melted butter
• 1 pound Velveeta cheese, cubed small
• 1 pound Camembert, sliced thin
• Cooking spray

Directions:

1. Preheat oven 450 degrees F.
2. In a large stock pot of boiling salted water, blanch broccoli florets for 3 minutes. Remove from water and shock in a large bowl of ice water. Remove from ice water and drain on a paper towel lined platter. Set aside.
3. Using a plastic bag, crush crackers. Add the thyme, oregano, paprika, cayenne, pepper and melted butter until well combined. Set aside.
4. In a large casserole dish lightly greased with butter add broccoli and cheeses. 
5. Pour cracker topping on top of cheese and broccoli - use only enough to cover the top. The topping definitely has a kick! 
6. Wrap with foil and bake for 15 to 20 minutes in oven.
7. Remove from oven. Take foil off and allow to rest for 5 minutes before serving. 

Courtesy of Broccoli-Cheese Casserole by Aaron McCargo, Jr.

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Green Bean Bundles

Ingredients:

• 1 1/2 lbs green beans, trimmed
• 1/2 cup unsalted butter
• 1/2 teaspoon dry mustard
• 1 teaspoon brown sugar, packed
• 2 garlic cloves, minced
• 1/4 teaspoon kosher salt
• 8 ounces bacon

Directions:

1. Fill a large saucepan with water and bring it to a boil over high heat.
2. Wash and trim the beans.
3. Add the beans to the boiling water and blanch for 3 to 4 minutes, until the beans are pliable but still crunchy.
4. Drain the beans and run them under cold water. Pat dry with paper towels or a clean dish towel and place them in a shallow ovenproof casserole.
5. In a medium saucepan, melt the butter over medium heat.
6. Stir in the dry mustard, brown sugar, garlic and salt.
7. Pour the butter mixture over the green beans, cover and refrigerate for at least 4 hours or overnight.
8. Preheat the oven to 375 degrees.
9. Make a bundle of 8 or 9 beans, wrap half a bacon slice around each bundle, securing with a toothpick, and arrange in a single layer in the same casserole used for marinating.
10. Bake, uncovered, for 45 minutes or until the bacon is cooked and the beans look wrinkled.  Serves 6-8.

Courtesy of The Pastry Queen Christmas Cookbook by Rebecca Rather via The Brown Shed

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Pumpkin Cheesecake Bars

Ingredients:

• 1 can (13.5oz) graham cracker crumbs 
• 1/3 cup sugar
• 2 sticks butter, melted
• 4 tsps. pumpkin pie spice, divided 
• 2 eggs
• 1 (8 oz.) pkg. cream cheese, softened
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 1 (15 oz.) can pumpkin (about 2 cups)
• 1/2 tsp. salt
• 1 cup chopped nuts

Directions:

1. Preheat oven to 350 degrees F. 
2. Combine graham cracker crumbs, sugar, butter and 2 teaspoons pumpkin pie spice in large bowl until mixture resembles coarse crumbs. 
3. Press into bottom of 15 x 10-inch jellyroll pan.
4. Using a hand mixer, beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk; beat in remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice and salt; mix well. Pour over crust; sprinkle with nuts.
5. Bake 30 to 35 minutes or until set. Cool. Chill. Cut into bars.

Pumkin cheesecake portion courtesy of Eagle Brand Pumpkin Cheesecake Bars, graham cracker crust portion courtesy of my aunt

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Mint Chocolate Cake Balls

Secret Ingredient - Andes' Creme De Menthe Baking Chips

Ok, I admit, I may have a problem with Cake Balls, but they are just so yummy, bite-size, and hard to resist. I came across this idea for Mint Chocolate Cupcakes and thought this would be a great idea for cake balls, especially with the holidays approaching. If you love Thin Mints, this is the Cake Ball for you.

• Refer to Red Velvet Cake Balls for complete recipe directions.

Before dipping

What I used this time:

• Dark Fudge Chocolate Cake Mix
• Follow normal cake directions and add 1/4 tsp Peppermint Extract to mix before baking
• Allow to cool completely and crumble cake as usual 
• Mix 1 pkg Andes Creme de Menthe Baking Chips before adding 1/2 can Cream Cheese Frosting 
• Roll into balls and dip in chocolate almond bark

Green decors to finish!

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Raspberry Lemonade Cake Balls

Here's a modification of the Red Velvet Cake Balls and Pink Lemonade Cake recipes that I tried tonight that came out pretty tasty, if I don't say so myself. Click on the above links for those recipes.

Final Product

My Modifications:

• Primarily follow the Red Velvet Cake Ball recipe 
• Use raspberry lemonade frozen (thawed) concentrate instead of water in cake mix. 
• Use prepared cream cheese frosting instead of pink lemonade butter cream frosting
• Use vanilla (white) almond bark instead of chocolate  

Cake after going thru the food processor

After being mixed with frosting and rolled into balls

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Red Velvet Cake Balls

Ingredients:

• 1 box Red Velvet Cake Mix
• 1/2 can cream cheese frosting (not whipped)
• 1 package chocolate almond bark
• 1/4 package white almond bark
• wax paper

 Directions:

1. Bake cake mix to box directions in a greased and floured 13x9" cake pan.
2. Allow to cool completely then place in food processor to crumble to a fine consistency.
3. In a large mixing bowl, use your clean hands to blend in 1/2 can cream cheese frosting (enough frosting to "wet" the cake mix completely - this will determine how cakey/gooey the inside of the cake balls will remain)
4. Roll mixture into 1" balls and place on wax papered cookie sheets
5. Chill in freezer for ~15 min or the refrigerator for a few hours
6. Place ~1/2 package of chocolate in a large measuring cup and melt chocolate in microwave per package directions.
7. Dip cake balls in melted chocolate (I use a fork to scoop them out of the chocolate) and place on fresh wax paper-covered cookie sheets. Add and reheat chocolate as needed to complete all of the cake balls.
8. Allow cake balls to cool/set up completely.
9. Check the bottom of the cake balls to make sure they haven't sprung a leak. If so, redip only the bottom of the cake ball and allow to setup again.
10. Use the melted white almond bark and a fork to drizzle a decorative white flourish over the top.

Inspired from Bakerella's Red Velvet Cake Balls 

Modifications to Make It Your Own

• Use any number of flavor combinations - combine any cake flavor with any frosting flavor of your choice.
• With lighter cakes (white/yellow) add food coloring before baking to get wacky & bright combinations.
• Use candy melts instead of almond bark to change the outer coating color.
• Add sprinkles/cake decors before the cake balls set up.



Raspberry Lemonade Cake Balls

 Pin

• Use Wilton's Mini Cookie Cutters to gently press cake mixture thru to make shapes other than balls. This can be very time consuming and the simpler the shape, the easier it is to press.

Mint Chocolate Cake Balls
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BBQ Pulled Pork

Ingredients:

• 2 1/2 pounds pork shoulder (a larger cut of meat is ok to use without adjusting the rest of the ingredients)
• 1 sweet onion, chopped
• 2 cloves fresh garlic, minced
• 1/4 cup brown sugar
• 1 teaspoon dry mustard
• 1/2 teaspoon original salt-free Mrs. Dash (or you can use salt if you like)
• 1/4 teaspoon ground black pepper
• 2 cups ketchup (or use 1 cup ketchup and 1 cup prepared BBQ sauce)
• 1/4 cup Worcestershire sauce

Directions:

1. Preheat oven to 250 degrees. Line large roasting pan with aluminum foil. 
2. Cut pork shoulder crosswise into 1/4 inch slices. 
3. Combine sliced pork (including bone), onion, garlic, brown sugar, dry mustard, Mrs. Dash, pepper, ketchup, and Worcestershire sauce in roasting pan; mix well, and cover. 
4. Place in oven, stirring occasionally, for 5 to 8 hours or until the meat is tender (the meat will fall apart and off the bone when done). 
5. Pour off excess juice, remove bone, and shred meat with 2 forks. 
6. Enjoy!

Inspired by BBQ Pork Two Ways Recipe
 

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Classic Pecan Pie

Prep Time:  15 minutes

Cook Time:  55 to 60 minutes 

Yield:  1 pie

Ingredients:

• 3 eggs
• 1 cup sugar
• 1 cup Karo® Dark Corn Syrup
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1 & 1/2 cups (6 ounces) pecans
• 1 (9-inch) unbaked or frozen deep-dish pie crust

For Amaretto Pecan Pie

• 2 tablespoons almond-flavored liqueur, such as Amaretto

Directions:

1. Preheat oven to 350°F. 
2. Chop pecans in blender to make pecan meal. 
3. Beat eggs slightly with fork in medium bowl. Add sugar, Karo® Corn Syrup, butter and vanilla (+/- Amaretto); stir until blended. Stir in pecans. Place pie dough in pie pan. Pour pecan filling into pie crust. 
4. Bake 55 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack.

   

Inspired from Karo Syrup - Classic Pecan Pie and modified by my great-grandmother 

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Pink Lemonade Cake

Grocery List

• 1 box white cake mix
• 1 can frozen pink lemonade concentrate 
• vegetable oil
• 3 eggs 
• red food coloring
• confectioner's sugar
• 1 stick salted butter

Pink Lemonade Cake

• 1 box white cake mix
• 3/4 cup frozen pink lemonade concentrate, thawed
• 1/2 cup water 
• 1/3 cup vegetable oil
• 3 eggs 
• 4 drops red food coloring

1. Preheat oven to 350 degrees
2. Grease and flour one 13"x9" cakepan 
3. Combine all of the ingredients in a mixing bowl and mix using an electric mixer on low for 30 seconds, then increase the speed to medium for another minute. 
4. Pour into cake pan and bake to package directions (usually around 35 minutes - until toothpick comes out clean)
5. Allow to cool completely 

Pink Lemonade Buttercream Frosting

• 3 cups confectioners sugar
• 1 stick salted butter (room temperature)
• 3 tbsp frozen pink lemonade concentrate, thawed
• 2 drops red food coloring
• 4-5 drops vanilla extract

1. Combine all ingredients using a electric mixer - start slow until combined then increase speed and beat frosting until it s light 
2. You may need to make more/adjust fluidity of frosting depending on how you like it. This is the "doin' it 'til it looks right" that I have trouble with. To make more I suggest adding in this ratio: 1 cup confectioners sugar to 1 tbsp pink lemonade concentrate to 1/3 stick of butter.   

Assembly - for a 2 layer cake

1. Cut cake in half. Carefully place one half on plate of choice.
2. Apply frosting blending outwards with a wide spatula to all sides. 
3. Place 2nd half of cake on top.
4. Apply frosting blending outward and down the sides. Viola!

I will probably attempt cake balls with this combination in the future!

Inspired from Erica's Sweet Tooth - Pink Lemonade Cupcakes

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My Recipes

My name is Kathleen and I wanted to create an easily accessible place for tried and true recipes. Cooking has become a more recent enjoyment of mine. There are a few things that you need to know about me: I still don't know how to "do it 'til it looks right" and I have a habit of leaving no utensil unused by the time I am finished. I blame both of these attributes on my fairly analytical mind and knowledge of germs. Frequent hand-washing definitely a must in the kitchen and the thought of cross-contamination actually does turn my stomach. The good part is you will never have to worry about food poisoning coming out of my kitchen! I'm working on cleaning as I go to help with the amount of washing at the end of my endeavors. Some of the recipes I have acquired have been from other websites and I will give credit where due; others will be family concoctions.  All photos will be my originals. I hope you enjoy!

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