Corn Casserole

This is basically the same dish my mom would traditionally make for Thanksgiving but we’d call it “escalloped corn” I have to say, that this version turned out much better than my attempts at my family mainstay. Both offer a different taste so I’m going to continue to perfect my family recipe, but this one is so simple and easy to make that it’s going to be a tough choice between the two.

Here was the original picture that pulled me in, also reminiscent of my family spin:

 

Here is the Original Recipe:

Ingredients
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar
Directions

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

 

Here is how mine turned out:

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Here is what I changed:

Ingredients
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)  (I used Jiffy, really what else is there to use?)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar
Directions

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm. (not sure if covering with tin foil for the first 45 minutes made any difference, but the middle was far from being cooked at that time. I took off of the tin foil and cooked for another 30 minutes and it turned out great.)

 

Highly recommended, I know I’m going to use this recipe again!

Cheesy Potato Soup

Cheese and potatoes go together like peanut butter and jelly, so in my eyes, this is a home run hit especially when put together to make a soup. Here is the picture that hooked me in:

Chesse Potato Soup

a  golden-ie look of happy cheesy gooeyness that I couldn’t resist but to try and see how my version would turn out.  When I made this it seemed like a lot of onion for the soup. It did cook out a lot more than I had anticipated which was good because it was extremely overwhelming and almost the the point of overpowering the whole soup, but alas not quite enough it was borderline onion soup with cheese and potatoes. I’m going to try just one cup of a white onion next time.

The Original Recipe:

COOK:

1lb. thick-sliced bacon, diced
Ingredients:

1white onion, diced (2 cups)
1cup minced celery
1Tbsp. minced garlic
2Tbsp. all-purpose flour
6cups peeled and diced russet potatoes (2 lb.)
1Tbsp. dry mustard
2tsp. paprika
STIR IN:

3cups low-sodium chicken broth
1Tbsp. Worcestershire sauce
1tsp. Tabasco sauce
4cups shredded sharp Cheddar
2cups half-and-half
Salt, black pepper, and cayenne pepper to taste
Minced scallions
Directions:

Cook bacon in a large pot over medium-high heat until crisp. Remove bacon with a slotted spoon to a paper-towel-lined plate; set aside. Pour off all but 2 Tbsp. drippings.
Add onion, celery, and garlic to drippings in pot and sweat over medium heat until onion is softened, about 5 minutes.
Stir in flour and cook 1–2 minutes. Add potatoes, dry mustard, and paprika; cook, stirring to coat potatoes, 1 minute. Stir in broth, Worcestershire, and Tabasco. Bring to a boil, reduce heat to medium-low, and cook, partially covered, until potatoes are soft, 10–15 minutes. Coarsely mash potatoes, then stir in Cheddar and half-and-half until Cheddar is melted, 2 minutes. Remove soup from heat; season with salt, black pepper, and cayenne.
Garnish servings with bacon and scallions.

Suggestion: A hint of Tabasco sauce adds a spicy kick to the cheese and potatoes

Here is what I did:

COOK:

1lb. thick-sliced bacon, diced (I didnt cook bacon, but would have probably helped with the onion taste)
Ingredients:

1white onion, diced (2 cups) (Maybe less is more? It may depend on what you’re serving with it as well, i think)
1cup minced celery
1Tbsp. minced garlic
2Tbsp. all-purpose flour
6cups peeled and diced russet potatoes (2 lb.)
1Tbsp. dry mustard
2tsp. paprika
STIR IN:

3cups low-sodium chicken broth
1Tbsp. Worcestershire sauce
1tsp. Tabasco sauce
4cups shredded sharp Cheddar
2cups half-and-half
Salt, black pepper, and cayenne pepper to taste
Minced scallions (Didnt add scallions)
Directions:

Cook bacon in a large pot over medium-high heat until crisp. Remove bacon with a slotted spoon to a paper-towel-lined plate; set aside. Pour off all but 2 Tbsp. drippings.
Add onion, celery, and garlic to drippings in pot and sweat over medium heat until onion is softened, about 5 minutes.
Stir in flour and cook 1–2 minutes. Add potatoes, dry mustard, and paprika; cook, stirring to coat potatoes, 1 minute. Stir in broth, Worcestershire, and Tabasco. Bring to a boil, reduce heat to medium-low, and cook, partially covered, until potatoes are soft, 10–15 minutes. Coarsely mash potatoes, then stir in Cheddar and half-and-half until Cheddar is melted, 2 minutes. Remove soup from heat; season with salt, black pepper, and cayenne.
Garnish servings with bacon and scallions.

Suggestion: A hint of Tabasco sauce adds a spicy kick to the cheese and potatoes

This is what mine looked like while cooking, it was almost done 😀

Cheesey Potato Soup

I would recommend this again, but with a bit of tweaking it could fit a wide range of meals. Great for the winter!

Dr. Pepper Cake

At first I was enticed to make this recipe based solely on the fact that Dr. Pepper was in this cake. I’m a huge fan of this Doctor.  Also, the picture looked so darn moist and fluffy.

Dr. Pepper Cake

(This Cake is a Lie)

I thought it was going to turn out with a taste of that Doctoral Pepper.  This couldn’t be farther from what to expect taste wise. Do not fret!  Even though the original image is completely and utterly false and the impression that you’d initially would have is completely off, this cake is super delicious.

Here is the Original Recipe:

Ingredients-

1 box yellow cake mix
1 box instant vanilla pudding
4 eggs
3/4 cup oil
1 10 oz. can of Dr. pepper
3/4 cups walnuts (Chopped)
Glaze: 1 cup powdered sugar and 1 tsp vanilla and enough Dr. pepper to make a thin glaze.

Directions-

Turn oven to 350 degrees.
Grease a bunt pan.
Mix all ingredients together and pour into bunt pan.
Bake for one hour.
After cake cools , pour glaze over the top. Cut and serve.

What I changed:

Ingredients-

1 box yellow cake mix
1 box instant vanilla pudding
4 eggs
3/4 cup oil
1 10 oz. can of Dr. pepper
3/4 cups walnuts (Chopped) Someone in this household doesn’t like walnuts, it was great with out them, would have been better with added.
Glaze: 1 cup powdered sugar and 1 tsp vanilla and enough Dr. pepper to make a thin glaze. *Suggestion* A thin glaze did and will likely run right off again, wait for the glaze to thicken up but yet is fairly malleable.

Directions-

Turn oven to 350 degrees.
Grease a bunt pan. (used greased 9×9 glass pan, worked great)
Mix all ingredients together and pour into bunt pan.
Bake for one hour.
After cake cools , pour glaze over the top. Cut and serve.

This is how it turned out after baking-

Dr. Pepper Cake

How the Dr. Pepper Cake really looks when done.

The Dr. Pepper does little to make the cake actually any darker, it remains quite yellow, which of course doesn’t change how tasty this cake turned out. My frosting turned out a little pink/purplish color, I happed to be using Dr. Pepper Cherry if that would make any difference, I’m not sure, I’ll have to follow up again when I try regular Dr. Pepper. Although, I honestly don’t anticipate any change in overall taste.

I would highly recommend this recipe it’s very easy and simple to make,  very moist,  very sweet but not over powering, great to share!

Pinterest and New Tasts

Maybe it was longing for some home cooked meals like mom “usta” make or my tastes are becoming more refined, or maybe a combination of the two.  What is really neat about the age we live in is that there are so many recipes to try, in fact, probably too many. Then comes along a great visual sharing tool, Pinterest! Then visually we started salivating over what could be the tastiest fried chicken yet!

For Christmas I decided to try a whole meal inspired directly from Pinterest. It turned out spectacularly! So much so it actually inspired me to continue to make entire meals from scratch and maybe inspire others around me that, really it wasn’t that hard. Messy, sure, but life is messy, get dirty!

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