Ingredients:
- 2 slices bread, cubed
- 1/3 cup chopped onion
- 1 can (10 oz) whole kernel corn, drained
- 1 can (11 oz) cream style corn
- 1/2 cup milk
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 pinch ground black pepper
- 1 cup Rice Krispies
- 2 tablespoons butter, melted
Directions:
Preheat oven to 350 degrees. Grease a 2-quart casserole dish.
In a large bowl, combine the bread cubes and onion. Pour in the whole kernel corn, cream style corn, and milk. Add sugar, salt, and pepper. Stir to blend everything evenly.
Transfer to the prepared dish.
In a separate bowl, toss together the rice cereal and melted butter. Sprinkle over the top of the casserole.
Bake for 45 minutes or until the top is toasted and the corn is heated through.
Monday, May 30, 2011
Tuesday, May 10, 2011
Peanut Butter Chip Chocolate Cookies
Makes about 8 dozen smallish cookies.
Ingredients:
- 1 cup butter, softened
- 1 1/2 cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups flour
- 2/3 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups peanut butter chips
Directions:
Preheat oven to 325 degrees. Grease cookie sheets.
In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla.
Combine the flour, cocoa powder, baking soda, and salt. Stir into the creamed mixture.
Fold in the peanut butter chips.
Drop cookies by heaping teaspoonfuls onto the prepared cookie sheets. (Dough can be refrigerated overnight, then formed into balls with your hands.)
Bake 7-8 minutes. Cool on wire racks.
Ingredients:
- 1 cup butter, softened
- 1 1/2 cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups flour
- 2/3 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups peanut butter chips
Directions:
Preheat oven to 325 degrees. Grease cookie sheets.
In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla.
Combine the flour, cocoa powder, baking soda, and salt. Stir into the creamed mixture.
Fold in the peanut butter chips.
Drop cookies by heaping teaspoonfuls onto the prepared cookie sheets. (Dough can be refrigerated overnight, then formed into balls with your hands.)
Bake 7-8 minutes. Cool on wire racks.
Monday, May 9, 2011
Cauliflower Casserole
Ingredients:
- 1 head cauliflower, separated into florets
- 1 cup sour cream
- 1 cup shredded Cheddar cheese
- 1/2 cup crushed corn flakes
- 3/4 cup chopped bell pepper (any color) (or most of an entire pepper)
- 1 teaspoon salt
- 1/4 cup grated Parmesan cheese
- paprika (optional)
Directions:
Preheat oven to 350 degrees. Grease a 2-quart baking dish (or 9x9-inch pan).
Steam the cauliflower using a steamer basket in a pot on the stove for 3-4 minutes, or until slightly cooked but still firm. Drain and set aside.
Combine sour cream, Cheddar cheese, corn flakes, bell pepper, and salt in a medium bowl. Stir in the cauliflower, then transfer to the prepared baking dish.
Sprinkle Parmesan cheese and paprika as desired over the top of the dish.
Bake 20 minutes or until heated through.
- 1 head cauliflower, separated into florets
- 1 cup sour cream
- 1 cup shredded Cheddar cheese
- 1/2 cup crushed corn flakes
- 3/4 cup chopped bell pepper (any color) (or most of an entire pepper)
- 1 teaspoon salt
- 1/4 cup grated Parmesan cheese
- paprika (optional)
Directions:
Preheat oven to 350 degrees. Grease a 2-quart baking dish (or 9x9-inch pan).
Steam the cauliflower using a steamer basket in a pot on the stove for 3-4 minutes, or until slightly cooked but still firm. Drain and set aside.
Combine sour cream, Cheddar cheese, corn flakes, bell pepper, and salt in a medium bowl. Stir in the cauliflower, then transfer to the prepared baking dish.
Sprinkle Parmesan cheese and paprika as desired over the top of the dish.
Bake 20 minutes or until heated through.
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