Celebrate
this Easter with a heart filled with
peace, joy and cheer!
Wishing
you a blessed day!!!
Corn Pudding
Corn Pudding
was something reserved just for holiday time when I was growing up ~ and that’s
pretty much the case today.
There are hundreds of variations of this dish, and this is mine; with cornmeal, no Jiffy mix. The ingredients are pureed in a food processor until the corn is smashed, turning it into a creamy corn mush. It’s a sort of sweet and savory, egg-custard dish baked to a golden brown ~ almost a soufflé.
This could be made with frozen corn, or even better, fresh
corn in the summertime. It would
fit right in at a summer BBQ!
It’s a popular Midwest side dish that I’ve decided we should
enjoy more often!
Corn Pudding
Ingredients:
2 (14 ounce) cans corn, drained
1½ cups whole milk
4 eggs
½ cup cornmeal
1 tablespoon flour
1¼ teaspoons baking powder
1 teaspoon salt
½ teaspoon ground pepper
2 tablespoons sugar
4 tablespoons butter, melted
Method:
Preheat oven to 350 degrees.
Lightly grease a 9 x 13-inch baking dish.
Place drained corn into a food processor and puree until
almost smooth.
Add remaining ingredients, and blend well for a minute.
Pour mixture into baking dish.
Bake for 1 hour, or until knife inserted in middle comes out
clean.
Serves 8
It’s easy as pie and good too!
Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!
Asparagus with Pine Nuts and Cranberries
Usually, I like asparagus steamed and served with just a
touch of butter and salt and pepper.
For guests, especially at Easter, I like it gussied up a little.
Some folks claim that pine nuts have a mild pine taste; to me they are sort of sweet and nutty. Whatever the flavor is to you, it pleasingly complements other flavors, particularly after toasting. If you prefer, substitute slivered almonds for the pine nuts.
Slightly tart and tangy cranberries round out the dish,
making it a delicious side dish which goes along nicely with ham, turkey, and
salmon, just to name a few.
This asparagus is simple and quite elegant. I hope you like it too…
Asparagus with Pine
Nuts and Cranberries
Ingredients:
1 pound asparagus stalks, trimmed
2 tablespoons olive oil
1 teaspoon lemon juice
1/3 cup pine nuts
1/3 cup dried cranberries
Salt and seasoned pepper, to taste
Method:
Steam asparagus in a steamer, covered, for 4-5 minutes, to
your desired degree of doneness.
Remove to serving dish, and keep warm.
Meanwhile, in a small skillet, heat oil and sauté remaining
ingredients until pine nuts are toasted.
Arrange over asparagus.
Serves 4
ENJOY!!!
Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!
7-Up Biscuits aka Popeye’s Biscuits
Woo hoo! Praise the
butter, and pass the biscuits!
These are the lightest, fluffiest biscuits you can imagine,
with the only problem being they disappear quickly. This recipe makes 9 biscuits in a 9-inch square-baking
dish. I used an 8-inch square dish
and they turned out fine after baking a minute or 2 longer.
This is a very soft, sticky dough. Use extra Bisquick, like you normally would use flour, to manage the dough sticking on the surface. I sprinkled a little additional Bisquick right onto the countertop; you might want to sprinkle it onto waxed paper or parchment paper for easier clean up.
Do not knead the dough; just pat it out to about 1-inch thickness. Use a biscuit cutter, or simply cut the dough into 9 equal squares, before placing them in the pan. You may have to squish and crowd the biscuits into the pan, but never fear ~ they’ll still turn out fine.
By the way, the recipe can be doubled; bake in a 9 x 13-inch baking dish for even more of a good thing!
These biscuits are the quickest, easiest, “butteriest”, softest biscuits to ever hit your mouth!
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7-Up Biscuits
Ingredients:
2 cups Bisquick mix
½ cup sour cream
½ cup 7-Up soda
¼ cup butter, melted
Method:
Preheat oven to 450 degrees.
Melt butter in a 9” square baking pan.
Pour Bisquick into a large bowl.
Cut sour cream into the mix.
Add 7-Up and mix well, it will make a very soft dough.
Sprinkle additional Bisquick on the counter, or parchment or
waxed paper.
Pat dough out to about a 1-inch thickness.
Cut 9 biscuits with a biscuit cutter.
Place biscuits over melted butter.
Bake for 12-minutes or until golden brown.
I’m hooked on these biscuits!
Be
sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips
and delicious easy recipes!
Chicken Broccoli and Tortellini ~ the One-dish Way
“I do not like broccoli. So --- no more broccoli!"
That’s probably something most kids have always wanted to yell from the rooftops.
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Credit: Lee Lorenz-New Yorker |
Trivia time ~~~ Who said:
“I do not like
broccoli. And, I haven’t liked it
since I was a little kid and my mother made me eat it. And I’m -------- of the ------ ------,
and I’m not going to eat any more broccoli.”
He wanted to never, ever see
a sprig of broccoli on his plate if he was on the plane, in his house, or
anywhere else in the land! Therefore, he proclaimed a “broccoli ban.”
I bet if his mom had made
this tasty one-dish entrée, he would’ve been a broccoli lover!
This is a hearty stove-top
dish filled with lots of good flavors. The broccoli and tomatoes make the dish
colorful, and nutritious also. Combine
them with chicken, tortellini and seasonings, and you’ll have a good meal, that
only needs a salad alongside it.
It’s a comforting dish
that takes little time to prepare ~ something we cooks appreciate about any
night!
Chicken with Broccoli and Tortellini
Ingredients:
1 pound fresh cheese
tortellini
1 pound boneless, skinless
chicken, cut into bite-size pieces
3 tablespoons olive oil
3 cloves garlic, minced
3 cups broccoli florets
1 (14-ounce) can diced
tomatoes
½ - ¾ cup chicken broth
½ teaspoon seasoned pepper
½ teaspoon dried oregano
¼ teaspoon dried basil
1/3 cup Parmesan cheese,
grated
Method:
Cook tortellini according
to package directions; drain, set aside, and cover to keep warm.
Heat oil in a skillet, add
chicken and garlic, sauté until chicken is nearly cooked through.
Add broccoli and cook
until crisp-tender.
Add all of remaining
ingredients and cook for 2-3 minutes until heated through, adding more chicken
broth if needed.
Serve with Parmesan
sprinkled over top.
4 servings
Bon appetit!
Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy
recipes!
Happy Birthday to Our Special Little Guy, no recipe today…
Our perfect, (of course! ☺) grandson, recently turned 2, so
today it’s photos of him and his gorgeous fun cake, no recipes here today…
Matthew is the apple of my eye and it’s apparent he has his dad’s
sense of humor and his mama’s loving, caring ways and good looks.
He has such a sweet soul ~ a good little boy who loves to
share. After a bite of his
birthday cake, he placed another bite on his spoon for Grandpa, and grinned
with delight as Grandpa devoured it.
Matthew likes to be barefooted, even pulls his shoes and
socks off in the car in the dead of winter. He loves his 2 dogs, Bella and Coco; Sesame Street, and his
favorite---Elmo!
As he grows up, it reminds me the years are adding up for me
also. I am so proud of Matthew and
my entire family.
Grandma and Grandpa love you, little guy! We are looking forward to the years
ahead, watching you grow up.
Bless your little heart ~ you are a huge joy in our lives ~
and may God bless you all the days of your life…
Slow Cooker Barbecued Pulled Pork
There are probably as many recipes for slow cooker pulled
pork as there are celebrity chefs…
And, this recipe for it is a cinch ~ easy, easy, thanks to
the slow cooker. The pork cooks for hours in its penetrating smoky, slightly
sweet, spicy sauce, until it’s falling-apart tender, and you can pull it into
shreds with a fork.
As a bonus, it fills your house with mouth-watering aromas ~
you will be drooling!
Why spend all day cooking when the slow cooker can cook this
scrumptious dish for you, vastly cutting your kitchen time?
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| Before |
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| Voila! |
Slow Cooker Barbecued
Pulled Pork
Ingredients:
3 pounds boneless pork shoulder, trimmed
1 onion, sliced thin
2 cups ketchup
1 cup water
½ cup apple cider vinegar
½ cup brown sugar
2 tablespoons liquid smoke
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
2 teaspoons paprika
½ teaspoon salt
1 teaspoon seasoned pepper
8-10 soft hamburger-style buns
Method:
Trim pork and place in a 6-quart slow cooker.
Spread sliced onions over top.
In a medium bowl, combine next 10 ingredients and stir well.
Pour into slow cooker, set on low for about 8 hours, or
until meat shreds easily.
Place on buns and serve.
Mouth-watering delicious!
Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for
great tips and delicious easy recipes!
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DINNER PARTY
Jules-Alexandre Grun
ᴡᴏᴏ ʜᴏᴏ!!!
