Rising of the Corn

Corn Souffle

Made: September 29, 2012

Ingredients
- 2 tablespoons butter
- 1 8oz package cream cheese, cubed
- 1 can whole kernel corn, drained
- 1 can cream-style corn
- 1 package corn muffin mix
- 2 eggs, beaten
- 1 cup shredded cheddar cheese

Directions
- Heat oven to 350 F
- Microwave butter in medium microwavable bowl on high 30 seconds or until melted
- Stir in cream cheese
- Microwave 15 seconds or until cream cheese is softened
- Stir until cream cheese is completely melted and mixture is well blinded
- Add corns, muffin mix & eggs; mix well
- Pour into a 13x9in greased pan
- Top with cheddar
- Bake 40 minutes or until golden brown
- Cool slightly

I accidentally melted my cream cheese, but it made it easier to mix with the butter. Overall, I really enjoyed this dish!

(Recipe used: Kraft Quick & Simple Sides)

Tuna Skillet

Tuna & Pasta Cheddar Melt

Made: September 27, 2012

Ingredients
- 1 1/3 cups chicken broth
- 1 1/4 cups water
- 3 cups uncooked rotini pasta
- 1 can condensed cream of mushroom soup
- 1 cup milk
- 1 can tuna, drained & flaked
- 1 cup shredded cheddar cheese
- 2 tablespoons Italian-seasoned dry bread crumbs
- 2 tablespoons butter, melted

Directions
- Heat the broth and the water to a boil over medium-high heat in a large skillet
- Add the past and cook until it's just tender, stirring often; do not drain
- Stir in the soup, mulk and tuna
- Top with cheese
- Mix the bread crumbs with the melted butter
- Sprinkle the bread crumbs on top
- Heat throughout

I melted the cheese within the pasta than just sprinkling it on top. I also used about 1 1/2 handfuls of the shredded cheddar cheese we have left and used a good 2 tablespoons of Velveeta cheese :) I also used cream of broccoli soup since my Granny was joining us for dinner.

(Recipe used: Campbell's Easy Skillets)

A soup of tomatoes

Easy Tomato Soup & Grilled Cheese Croutons

Made: September 14, 2012

Ingredients
Tomato Soup
- 3 tablespoons olive oil
- 3 cups yellow onions, chopped (2 onions)
- 1 tablespoon minced garlic (3 cloves)
- 4 cups chicken stock
- 1 28oz can crushed tomatoes
- Large pinch of saffron threads
- 1 tablespoon salt
- 1 teaspoon pepper
- 1/2 cup orzo
- 1/2 cup heavy cream
- GCC

Grilled Cheese Croutons
- 4 slices white bread
- 2 tablespoons unsalted butter, melted
- 4 oz Gruyère cheese, grated

Directions
Tomato Soup
- In a large pot or dutch oven, heat the olive oil on medium heat
- Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally until golden brown
- Add the garlic and cook for 1 more minute
- Stir in the chicken stock, tomatoes, saffron, salt & pepper
- Bring soup to a boil, then lower the heat and simmer for 15 minutes
- Meanwhile, fill a medium pot with water and bring to a boil
- Add the orzo and cook for 7 minutes (It will finish in the soup)
- Drain and add it to the soup
- Stir in the cream
- Return the soup to a simmer and cook for 10 more minutes, stirring frequently
- Serve hot with GCC scattered on top

Grilled Cheese Croutons
- Heat panini grill
- Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners
- Turn the slices over and pile the cheese on two of the slices
- Place the remaining two slices of bread on top, buttered side up.
- Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned
- Place on a cutting board, allow to rest for 1 minute and cut into 1 inch cubes

I didn't make these "special" grilled cheese. I think American style grilled cheese in a frying pan worked just as well with the flavors of the soup. I thought I had diced tomatoes, but I didn't ... so I used stewed tomatoes that I cut up personally. I also didn't use that much onion or garlic ... I used about 1/4 of an onion and garlic powder and salt instead. But I really did like the soup and the GCC were a new touch that I liked anyway since I like to dip my Grilled Cheese in my Tomato soup :)

Cookies without their sugar

Sugar-free Sugar cookies

Made: September 14, 2012

Ingredients
- 1/4 cup butter, softened
- Sugar substitute equivalent to 1/2 sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup canola oil
- 1 egg
- 1 teaspoon vanilla
- 2 1/2 cups sifted flour

Directions
- In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds
- Add sugar, baking powder and salt; beat until combined
- Add oil, egg and vanilla; beat until combined
- Beat in as much of the flour as you can with the mixer; using a wooden spoon, mix in rest of the flour
- Divide dough in half
- Cover and chill for 1-2 hours or until easy to handle
- Preheat oven to 375 F
- Bake for 6-8 minutes or until edges are firm and just starting to brown
- Transfer to a wire rack to cool

** You can use the dough to make cut outs with cookie cutters or roll into small 1-in balls like I did **

For this recipe, I used Splenda that was equal to sugar measurements; so I only needed 1/2 cup of Splenda overall. I also used enough flour to make the dough stable without making the cookies taste like only flour. So I used about 2 sifted cups. I also didn't use a spoon, but my hands to mix it to a consistency I liked. I think they came out great :)

Meaty pie

Hamburger Pie

Made: September 10, 2012

Ingredients
- Mashed potatoes
- 1 pound lean ground beef
- 1/2 cup chopped onion (1 medium)
- 1/4 teaspoon salt
- Dash black pepper
- 2 1/2 cups frozen cut green beans, thawed
- 1 can condensed tomato soup
- 1/2 cup shredded process American cheese (2oz)

Directions
- Prepare mashed potatoes; set aside
- In a large skillet cook meat and onion until meat is brown and onion is tender
- Drain off fat
- Add the salt and pepper
- Stir in thawed beans and soup; pour into a greased 2-quart rectangular baking dish or casserole
- Spoon mashed potatoes in mounds on bean mixture
- Sprinkle cheese over the potatoes
- Bake, uncovered, in a 350 F oven for 30-35 minutes or until mixture is bubbly and cheese begins to brown

The only thing I didn't do was use onion, but just onion powder instead. Overall, this came out really good. I used probably more than just 1/2 cup of cheese as I really coated the potatoes. :)

(Recipe used: bhg.com)

A new lasagna for Garfield

Chicken lasagna

Made: September 9, 2012

Ingredients
- 2 cups (16 oz) cottage cheese
- 3 oz cream cheese, softened
- 4 cups cooked chicken
- 1 can condensed cream of chicken soup, undiluted
- 1 can condensed cream of celery coup, undiluted
- 2/3 cups milk
- 1/2 cup chopped onion
- 1/2 teaspoon salt
- 6 lasagna noodles, cooked and drained
- 1 package (6 oz) stuffing mix
- 1/2 cup butter, melted

Directions
- In a small bowl, combine cottage cheese and cream cheese
- In a large bow, combine the chicken soups, milk, onion and salt
- Spread 1/2 the chicken mixture into a greased 13x9in baking dish
- Top with 3 noodles
- Spread 1/2 of the cheese mixture
- Repeat layers
- Toss the stuffing mix with the butter
- Sprinkle over casserole
- Bake, uncovered, at 350 F for 30-40 minutes or until bubbly and golden brown
- Let sit for 10 minutes before serving

Overall, I loved this dish. I will be tweaking a few things next time I make this though. I will use more cream cheese in the cheese mixture, more stuffing as a topping, not a sprinkle overtop & cut the chicken into slightly smaller chunks. I also added a dash of onion powder instead of actual onion for my Granny. But I can't wait to make this dish again. So yummy!

(Recipe used: Taste of Home Everyday slow cooker & one dish recipes 2012)

Breakfast for Dinner

Cinnamon French Toast Casserole

Made: September 5, 2012

Ingredients

- 1 large French Baguette, cut into 1 1/2 inch slices
- 3 1/2 cups milk
- 1 1/2 cups sugar, divided
- 1 tablespoon vanilla
- 1/2 teaspoon salt
- 6-8 medium baking apples (McIntosh or Cortland), peeled and sliced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg

Directions

- Preheat oven to 350 F
- Place bread into a greased 13x9 baking or casserole dish
- Whisk milk, eggs, 1 cup sugar, vanilla and salt in a large bowl until well combined
- Pour half of the mixture over the bread
- Layer apple slices over bread
- Pour remaining half of egg mixture over apples
- Mix remaining 1/2 cup sugar, cinnamon and nutmeg in a small bowl, sprinkle on top
- Bake uncovered for 1 hour or until casserole is heated through and eggs are set

I made breakfast for dinner tonight. It came out really good and flavorful. :) You can make this ahead at night and bake it in the morning; just cover it while refrigerating casserole.

(Recipe used: Country Casseroles)

Slow-cookin' Chicken

Lemon-Herb chicken

Made: September 2, 2012

Ingredients

- 2 teaspoons finely shredded lemon peel
- 1 teaspoon dried basil, crushed
- 1 teaspoon dried rosemary, crushed
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 pounds chicken thighs &/or drumsticks, skinned
- 1/2 cup chicken broth
- Cooked rice (optional)

Directions

- For the rub, in a small bowl, combine the lemon peel, basil, rosemary, garlic, salt and pepper
- Sprinkle rub evenly over chicken, rub in with your fingers
- Place chicken in a 3 1/2 or 4 quart slow cooker
- Pour broth over chicken
- Cover and cook on low-heat for 4 1/2 - 5 hours
- Transfer chicken to a serving platter
- Skim fat from cooking liquid
- Spoon some of the cooking liquid over the chicken
- Sprinkle with extra lemon peel if desired
- Serve with rice (optional)

For just me and Mom, I used 2 legs & 2 thighs for the recipe, but kept the rub amounts the same to make sure they get all the flavor they could get. I was iffy about how much chicken broth was used since it didn't cover my chicken all the way at first, but once it started to cook, all 4 pieces fell into the broth and cooked nicely. The chicken was nice and juicy; but I didn't top with extra lemon peel. Just the broth cookings and served with white rice

(Recipe used: Better Homes and Gardens Hometown Favorites)

Cobs and Herbs

Herbed Corn on the Cob

Made: September 2, 2012

Ingredients

- 1/2 cup butter, softened
- 1/4 teaspoon pepper
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1 tablespoon dried parsley
- 6 ears of corn

Directions

- Mix the butter, salt, pepper, parsley and rosemary in a small bowl
- Tear off one sheet of aluminum foil for each ear of corn (large enough to wrap the corn in)
- Spread 1 tablespoon butter mixture on each ear of corn
- Reserve remaining butter mixtuer
- Place 1 ear of corn on each piece of foil
- Roll up tightly
- Place on a baking sheet and bake for 30 minutes at 375 F
- Unwrap the foil and spread some of the remaining butter on top of each ear of corn

I've never baked corn on the cob before, but I think it came out yummy! The butter also pairs great with the corn; just overall quite delish :)

(Recipe used: food.com)