Purple Cabbage

German Red Cabbage

Made: July 20, 2013

Ingredients
- 2 tablespoons butter
- 5 cups shredded red cabbage
- 1 cup sliced green apples
- 1/3 cup apple cider vinegar
- 3 tablespoons water
- 1/4 cup white sugar
- 2 1/4 teaspoons salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cloves

Directions
- Place butter, cabbage, apples, and sugar into a large pot
- Pour in the vinegar and water, and season with salt, pepper and clove
- Bring to a boil over medium-high heat, then reduce heat to low, and simmer until the cabbage is tender for 1 1/2 - 2 hours

I used 1 apple (with the skin still on) and about 1/2 a head of cabbage. It's really sweet and juicy.

(Recipe used: allrecipes.com)

Asian Rice

Fried Rice

Made: July 14, 2013

Ingredients
- 3 cups cooked white rice
- 3 tablespoons sesame oil
- 1 cup frozen peas (thawed)
- 1 small onion, chopped
- 1 teaspoon minced garlic
- 2 eggs, slightly beaten
- 1/4 cup soy sauce

Directions
- On medium high heat, heat the oil in a large skillet (or wok)
- Add the peas, onion and garlic
- Stir fry until tender
- Lower the heat to medium low and push the mixture off to one side
- Pour your eggs on the other side and stir fry until scrambled
- Add the rice and the soy sauce
- Blend together
- Stir fry until thoroughly heated

I thought 3 tablespoons was a lot of the sesame oil, but it complemented the soy sauce just right. I always have trouble with the eggs as they always run into whatever else I'm cooking in the pan, but overall it came out nice. I'll have to tweak it to see how I could get the rice drier and not so mushy though.

(Recipe used: found on facebook)

Rice & Beans

Salsa, Black Bean, and Rice Salad

Made: March 14, 2013

Ingredients
- 2 cups cooked long grain rice, chilled
- 1 can black beans, rinsed and drained
- 2 cups chopped tomatoes
- 1 cup chopped yellow or red sweet pepper
- 1 cup frozen whole kernel corn, thawed
- 2 green onions, thinly sliced
- 2 tablespoons snipped fresh cilantro
- 1 cup bottled picante sauce or salsa
- 4 ounces Monterey Jack cheese with jalapeno chile peppers, cut into 1/4-inch cubes (optional)
- Lettuce leaves
- 1/2 cup fat-free or reduced-fat sour cream

Directions
- In large bowl, stir together chilled rice, beans, tomatoes, sweet pepper, corn, onions, and cilantro; add picante sauce or salsa
- Toss to coat
- Stir in cheese, if using
- Line six salad bowls or plates with lettuce leaves
- Top with rice mixture
- Serve with sour cream

I made this with a couple exceptions. (When don't I?) I didn't add in the cilantro or green peppers and I used cheese without the jalapeno chile peppers in it. But I did love the flavor the chili and sour cream gave the mixture. I made mine more like a layered salad. I had my lettuce (strips) on the bottom and then I added the rice. Next came the mixture and then I topped it with the cheese (cheddar and Mozzarella). I really liked this for there not including a main protein.

(Recipe used: Better Homes & Gardens)

Deviled Eggs How To

Traditional Deviled Eggs

Made: March 4, 2013

Ingredients
- 6 hard boiled eggs
- 3 tablespoons mayonnaise

- 1 teaspoon Worcestershire sauce
- 1 teaspoon mustard
- 2 teaspoon lemon juice or vinegar
- 1/3 teaspoon pepper
- 1/2 teaspoon salt

My Fool-Proof way to make Hard Boiled Eggs
- Place eggs into pot
- Fill with cold tap water until eggs are under water (about an inch over eggs)
- Bring to boil
- Once the water is at a rapid boil, begin the timer; 9 minutes
- After the 9 minutes is up, place pot (with eggs and water) in sink
- Run cold tap water into pot and eggs until water is cool

Directions
- Slice your eggs vertically (long sided)
- Remove yolks into a medium-sized bowl for your filling, place your egg whites in carry case/plate
- Mix together the egg yolks, mayonnaise, mustard, lemon juice, Worcestershire sauce, salt and pepper until blended and smooth
- Fill the centers of the eggs with your filling

I'm not fancy, I don't pipe my filling in. I just spoon it and move on. You may adjust the recipe to make more than 12 deviled eggs or to adjust the filling according to your taste. If you want more bite, mustard (you can also use Dijon). If you're more for mild, mayo is for you. There are other variations and fancier versions of Deviled Eggs, but we usually just go for the traditional route.

Baked Asparagus

Parmesan Roasted Asparagus with Cod Cake

Made: March 1, 2013

Ingredients
- 1 pound fresh asparagus, trimmed
- 3 tablespoons olive oil
- 1/3 cup shredded Parmesan Cheese
- 1 teaspoon lemon-pepper seasoning
- 1/4 teaspoon salt

Directions
- Place asparagus in an un-greased baking pan
- Drizzle with oil, toss to coat
- Sprinkle with cheese, lemon pepper and salt
- Bake at 400 F for 20-25 minutes or until tender, stirring occasionally

I didn't make the Cod Cake; we bought them from our local church. But I baked mine along with the asparagus (about 5 per person, so 15 stalks altogether) for 25 minutes at 400 F. I put Old Bay and some butter on top of my cake. Asparagus were cooked as to the recipe recommendations. Everything came out yummy :)

(Recipe used: Taste of Home Quick Cooking Annual Recipes 2013)

Buttered rice with Fish

Parleyed Rice Pilaf + Marinated Cod

Made: February 23, 2013

Ingredients
- 2 cups water
- 1/3 cup dried minced onion
- 4 teaspoons butter
- 2 teaspoons chicken bouillon granules
- 2 cups instant rice
- 1/4 cup minced fresh parsley

Directions
- In a small saucepan, bring the water, onion, butter and bouillon to a boil
- Stir in rice and parsley
- Remove from heat
- Cover and let stand for 5 minutes
- Fluff with fork

I only had bullion cubes; so I used two for this recipe. I paired this with marinated Cod filets (the marinate was a ginger soy sauce) instead of the pairing recipe from our book. Since they were pre-marinated, I wanted to find a suitable side to match.

If interested in the fish recipe: read on below! (I cooked the fish as directed for time estimation, but I did not make the sauce)

Asian Snapper with Capers
Ingredients
- 4 red snapper fillets (6 oz each)
- 4 1/2 teaspoons Mongolian Fire oil or Sesame oil
- 1/4 cup apple jelly
- 3 tablespoons ketchup
- 2 tablespoons capers, drained
- 1 tablespoon lemon juice
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon grated fresh ginger-root

Directions
- In a large skillet, cook fillets in oil over medium heat for 3-5 minutes on each side or until fish flakes easily with a fork
- Remove from pan and keep warm
- Stir the jelly, ketchup, capers, lemon juice, soy sauce and ginger into the skillet
- Cook and stir for 2-3 minutes or until slightly thickened
- Serve with red snapper

(Recipe used: Taste of Home Quick Cooking Annual Recipes 2013)

Creamy Veggies

Creamy Spinach and Mushroom Pasta

Made: January 10, 2013

Ingredients
- 1 1/2 cup uncooked penne pasta
- 2 tablespoons olive oil
- 9 oz mushrooms, sliced
- 1 teaspoon dried oregano
- 1 1/4 cups vegetable stock
- 1 tablespoon lemon juice
- 6 tablespoon cream cheese
- 7oz frozen spinach
- Salt & Pepper

Directions
- Cook the pasta in a large pan of slightly salted boiling water, according to the instructions on the package
- Reserve 3/4 cup of the cooking water for later
- Meanwhile, heat the oil in a heavy-bottom skillet over medium high heat
- Add the mushrooms and cook for 8 minutes, stirring constantly until the mushrooms are almost crisp
- Stir in the stock, lemon juice and oregano
- Cook for 10-12 minutes, or until the stock has reduced by half
- Stir in the cream cheese and spinach
- Cook over medium low heat for 3-5 minutes
- Add the reserved cooking liquid and the cooked pasta
- Stir well, season with salt & pepper
- Heat throughout gently before serving

I used a small can of pre-sliced mushrooms and a can of spinach. Rotini pasta was the preferred pasta of choice instead of penne, and I used our leftover onion and chive cream cheese from last night's dinner.

(Recipe used: Easy Vegetarian Dishes)

Soupy Noodles

Tomato-Tortellini Soup

Made: January 9, 2013

Ingredients
- 2 14oz cans reduced-sodium chicken broth or vegetable broth
- 1 9oz package refrigerated tortellini
- 1/2 8oz tub cream cheese spread with chive and onion
- 1 can condensed tomato or tomato bisque soup
- Snipped fresh chives (optional)

Directions
- In a medium saucepan, bring broth to boiling
- Add tortellini; reduce heat
- Simmer, uncovered, for 5 minutes
- In a bowl, whisk 1/3 cup of the hot broth into the cream cheese spread until smooth
- Return all to saucepan along with tomato soup; heat through
- Sprinkle with chives before serving (optional)

I only used 1 14oz can (or rather, 14oz) of reduced sodium chicken broth for this since I only needed two servings. I kept the rest the same though, minus the fresh chives. I needed a quick and simple recipe for the refrigerated tortellini we had leftover.

(Recipe used: Better Homes & Gardens)

Tuna & Rice

Tuna Rice Casserole

Made: January 6, 2013

Ingredients
- 1 can Campbell's condensed cream of mushroom soup
- 1 1/2 cups milk
- 1/4 teaspoon paprika
- Dash ground red pepper
- 2 cans (6oz each) tuna, drained
- 4 oz sliced American cheese, cut up (1 cup)
- 3/4 cup uncooked white rice
- 2 tablespoons dry bread crumbs
- 1 tablespoon butter, melted

Directions
- Stir the soup, milk, paprika, red pepper, tuna, cheese and rice in a 9in square baking dish
- Cover the dish with foil
- Bake at 350 F for 30 minutes
- Uncover the dish and stir
- Mix the bread crumbs with the butter in a small bowl and sprinkle over the tuna mixture
- Bake for 20 more minutes or until hot and bubbly and the rice is tender

My cans of tuna were only 5oz each, so I added a 3rd can to my mixture. I also pre-mixed it all in a bowl before transferring it to my baking dish (which was also rectangular and not square). For the bread crumbs, I live full coverage, so I melted 2 tablespoons of butter and 1/4 cup of bread crumbs. Sprinkled all over the top and baked for 10 more minutes. I also used Velveeta cheese cut up into small cubes/squares & cream of celery soup.

(Recipe used: Campbell's)

Soup & Veggies

Minestrone Soup

Made: January 3, 2013

Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 stalks celery, diced
- 1 large carrot, diced
- 1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Kosher salt and freshly ground pepper
- 1 28-ounce can no-salt-added diced tomatoes
- 1 14-ounce can crushed tomatoes
- 6 cups low-sodium chicken broth
- 1 15-ounce can low-sodium kidney beans, drained and rinsed
- 1 cup elbow pasta
- 1/3 cup finely grated Parmesan cheese

Directions
Heat the olive oil in a large pot over medium-high heat
Add the onion and cook until translucent, about 4 minutes
Add the garlic and cook 30 seconds
Add the celery and carrot and cook until they begin to soften, about 5 minutes
Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes
Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil
Reduce the heat to medium low and simmer 10 minutes
Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes
Ladle into bowls and top with the Parmesan

I used black beans instead of kidney beans. The noodles sucked up a lot of the broth, so I might have to add more later on. But overall, I really enjoyed this!

(Recipe used: Food Network)

Fishy Salad

German Herring Salad

Made: January 1, 2013

Ingredients
- 1 jar (16oz) herring in wine sauce, drained
- 1/2 cup sour cream
- 3 or 4 dill pickles, sliced (optional)

Directions
- Cut herring into bite-sized pieces
- Stir in sour cream (add more if needed)
- Add in the dill pickle slices
- Mix ingredients together until well coated
- Server immediate or refrigerate until needed

Being German, I love the tradition of eating a piece of herring at midnight. However, I had some Herring Salad in Epcot-Germany at Disney World and have been craving a good recipe since. This is just perfect! I used about 10oz of herring (we had a 12oz jar and had a couple of pieces at midnight) and only 1 pickle (the size was the size of a single serve pickle from the deli) cut up into pieces. I also used only about 1/3 cup of Sour cream since I didn't use 16 oz.

(Recipe used: German dishes made easy)

Luck from the South

South Georgia Caviar

Made: December 31, 2012

Ingredients
- 2 cans (15oz) black-eyed peas, rinsed and drained
- 1 can (15 oz) corn kernels, drained
- 1 can (14.5oz) spicy diced tomatoes
- 2 cups chopped red bell pepper
- 1/2 cup chopped jalapeno pepper
- 1/2 cup chopped yellow onion
- 1 bottle (8oz) Italian dressing
- 1 jar (4oz) chopped pimientos, drained
- Tortilla chips or crackers for dipping

Directions
- In a large serving bowl, mix together the black-eyed peas, corn, tomatoes, bell pepper, jalapeno pepper, onion, Italian dressing and pimientos
- Cover and refridgerate for at least 2 hours or overnight to let the flavors come out
- Serve with tortilla chips or crackers for dipping

I didn't quite make this to the recipe; but I used it as inspiration to make my own little salad suited for my likes and to try something new for the New Year; since it's heard that black-eyed peas bring luck for the new year.

Ingreidents
- 1 can black-eyed peas, rinsed and drained
- 1 can corn kernels, drained
- 1 can stewed tomatoes - Italian recipe
- Salt & Pepper

Directions
- In a large skillet, mix together the black-eyed peas, corn and stewed tomatoes
- Season with salt & pepper
- Heat throughout over medium-high heat until the stewed tomatoes have softened
- Chill for 4 hours
- Serve with chips or crackers

 I think it came out quite nice and flavorful. I used stewed tomatoes because it's said to bring wealth for the new year if eaten with black-eyed peas and the corn represents gold for wealth. I hope it brings you lots of health and wealth for the new year as well!

(Recipe used: Paula Deen's Southern Cooking Bible)

Broiled Cod

Broiled Fish Fillets with Butter and Herbs

Made: December 25, 2012

Ingredients
Herb Mix
- 2 tablespoons minced fresh parsley
- 1 tablespoon minced fresh dill
- 1/3 cup minced fresh chives

Fish dish
- 8 tablespoons (1 stick) unsalted butter, melted
- 4 (6oz) pieces fish fillet
- Coarse salt and freshly ground white pepper
- About 3 teaspoons fresh bread crumbs
- Lemon wedges

Directions
- Set an oven rack in the top position, slide in a cast-iron griddle, and turn on the broiler
- Let the griddle heat for 15 minutes
- Meanwhile, toss the parsley, dill and chives together in a small bowl
- Pour the butter into a soup plate
- Dip each piece of the fish into the butter to coat it on both sides, the lay the fish skin side down on a work surface and season with salt and white pepper
- Divide the herb mix among the fish filets, sprinkling it evenly
- Sprinkle each fillet with about 1 teaspoon bread crumbs and par the coating onto the fish
- Drizzle each fillet with a little of the butter
- Set the fillets skin side down on the griddle
- You’ll hear and immediate and very satisfying sizzle
- Broil the fish for about 3 minutes, until the crumbs are toasty and caramelized
- Serve with lemon wedges

We crusted both side of the cod (and also used 8 small pieces of fish instead of 4) so we doubled the recipe a little bit. But overall, it came out better than we thought for our first time making fish. We didn't use white pepper, but just normal black pepper. We also didn't have chives, but overall, the fish had a really good taste!

(Recipe used: Fish Without a Doubt: The Cook's Essential Companion)

Cheesy Oven Noodles

Creamy Macaroni and Cheese

Made: December 25, 2012

Ingredients
- 16 ounces dried elbow macaroni (4 cups)
- 1 cup shredded sharp cheddar cheese (8 ounces)
- 8 oz pasteurized prepared cheese product, cut up
- 1/4 cup butter, cut up
- 3 eggs, lightly beaten
- 1 can (12oz) evaporated milk
- 1 can (10 3/4oz) condensed cheddar cheese soup or 1 cup process cheese dip
- 1/4 teaspoon ground white pepper

Directions
- Preheat oven to 325 F
- Cook macaroni according to package directions
- Meanwhile, let the cheeses and butter stand at room temperature
- Drain macaroni; transfer to a very large bowl
- Add 1 1/2 cups of the shredded cheddar cheese, the cheese product, and the butter to the hot pasta; stir well to combine, set aside
- In a medium bowl whisk together the eggs, milk, cheese soup, and pepper until smooth
- Stir egg mixture into macaroni mixture
- Spoon macaroni mixture into a 3-quart baking dish
- Cover and bake for 25 minutes
- Uncover and stir well
- Sprinkle evenly with the remaining 1/2 cup shredded cheddar cheese
- Bake, uncovered, for 15 to 20 minutes more or until cheese melts

I used Velveeta for the pasteurized prepared cheese product (2 4oz blocks) cur into small squares and I also added some bread crumb topping on top during the 2nd cheese topping for the uncovered cooking segment for some crunch.

(Recipe used: Better Homes and Gardens)

Corny Soup

Velvety Corn Soup

Made: December 2, 2012

Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 3 green onions, finely chopped
- 1 1/2 cups water
- 2 15oz cans cream style corn
- 1 1/2 cups half & half
- 4 teaspoons chicken bouillon granules
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 teaspoon paprika

Directions
- Melt the butter in a large saucepan over medium-high heat
- Stir in the flour
- Cook, stirring continually for 1 minute, or until smooth & bubbly
- Add the green onions to the flour mixture
- Cook, stirring continually, for 1 minut
- Sit in 1 1/2 cups water
- Bring to boil, stirring occasionally
- Boil the mixture, stirring continually, for 1 minut
- Stir in the corn, half & half and bouillon granules
- Bring to a boil, stirring frequently
- Stir in the salt and pepper
- Ladle into soup bowls
- Sprinkle with paprika

I used what I had available. So no green onions and I used bouillon cubes (2) instead of granules. I don't care for paprika, but the soup itself had enough seasoning. I also used about 1/2 cup milk to top off the half & half since I ran out.

(Recipe used: My way cooking)

Basket eggs meet Casserole

Southwestern Egg Bake

Made: November 28, 2012

Ingredients
- 2 cups cornbread stuffing crumbs
- 1 can Green Giant whole kernel corn, drained
- 1 can Old El Paso chopped green chiles, undrained
- 1/2 cup sour cream
- 7 eggs
- 1 cup shredded Monterey Jack cheese (4 ounces)
- Salsa, if desired

Directions
- Heat oven to 400 F
- Spray rectangular baking dish with cooking spray
- Mix stuffing, corn, chilies, sour cream and 1 egg in large bowl
- Spread evenly in baking dish
- Make 6 indentations in stuffing mixture with back of spoon
- Break 1 egg into each indentation
- Pierce yolk of each egg with fork
- Bake uncovered 20 to 25 minutes or until egg whites and yolks are firm, not runny
- Sprinkle cheese over stuffing mixture
- Bake 2 to 3 minutes longer or until cheese is melted
- Serve with salsa, if desired

Mine wasn't too "southwestern" since I didn't have chiles in the house and I usually don't use chiles in much of anything. I did add a dash of crushed red pepper and Old Bay :) I cooked my eggs for the fill 28 minutes just in case. The yolks weren't too runny, but not over cooked. I also used some Mozzarella and Cheddar cheese.

(Recipe used: bettycrocker.com)

Veggies from the South

Southwest Vegetarian Bake

Made: October 27, 2012

Ingredients
- 3/4 cup uncooked brown rice
- 1 1/2 cups water
- 1 can black beans, drained & rinsed
- 1 can mexicorn, drained
- 1 can diced tomatoes and green chilies
- 1 cup salsa
- 1 cup (8 oz) reduced-fat sour cream
- 1 cup (4 oz) shredded reduced-fat cheddar cheese
- 1/3 teaspoon pepper
- 1/2 cup chopped red onion
- 1 can sliced ripe olives, drained
- 1 cup (4 oz) shredded reduced-fat Mexican cheese blend

Directions
- In a large sauce pan, bring ride and water to a boil
- Reduce heat, cover & simmer for 35-40 minutes or until tender
- In a bowl, combine the beans, mexicorn, tonatoes, salsa, sour cream, cheddar cheese, pepper and rice
- Transfer to a shallow 2 1/2 qt baking dish coated with cooking spray
- Sprinkle with onions and olives
- Bake, uncovered, at 350 F for 30 minutes
- Sprinkle with Mexican cheese
- Bake 5-10 minutes longer or until heated through and cheese is melted
- Let stand 10 minutes before serving

Since I just used things I had in the house, it wasn't really that southwestern. Regular corn and tomatoes, and also plain white rice. I did add in a bit of taco seasoning to help with the missing spices. And I forgot about the salsa, so that was a bummer. 

(Recipe used: Taste of Home 2012 Diet Comfort Food)

Cheesy Tuna

Tuna Melt Pot Pie

Made: October 21, 2012

Ingredients
- 3 cups uncooked rotini pasta (9oz)
- 1 can condensed Cheddar cheese soup (or 1 can condensed cream of mushroom/celery)
- 1/2 cup milk
- 1 large tomato, chopped (1 cup)
- 1 cup shredded Cheddar cheese (4oz)
- 2 tablespoons grated Parmesan cheese
- 1 can (12 oz) white tuna in water, drained & flaked
- 1 can (2.8 oz) French-fried onions

Directions
- Heat oven to 375 F
- Spray 9 1/2in glass deep-dish pie plate with cooking spray
- Cook & drain pasta as directed on package
- In large bowl, mix soup & milk
- Stir in cooked pasta, tomato and cheeses
- Gently fold in tuna
- Spoon into pie plate
- Cover with foil, bake 30 mintues
- Uncover, sprinkle onions evenly over top
- Bake 5 minutes longer or until onions are light golden brown

I only did a couple things differently:
- I used a rectangular baking dish instead
- I used both rotini and bowtie pastas as I only had a little left per box and combined I reached the 3 cups needed
- I used cream of celery soup for this recipe; no cheddar cheese soup in the house and since Granny was joining us, no mushrooms
- I forgot about the Parmesan cheese (oops)
- Granny was joining us, so no fried onions.
- I used a can of pre-diced tomatoes. Just as easy and less of a mess to clean up after
- I used 15oz of tuna since my cans are only 5oz each and I like tuna; it evened up nicely in the end
- I used the rest of the shredded cheddar cheese (less than a handful left) and added 4 oz of Veleetta cheese to the mix

Overall, I think this was a new spin on a tuna casserole and I plan to make this again during the Lenten season!

(Recipe used: Pillsbury Annual Recipes 2012)

I like Spaghetti & Cheese

Mac and Cheese Spaghetti

Made: October 4, 2012

Ingredients:
Topping
- 1 1/2 cups coarse white bread crumbs
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon butter, melted

Noodles
- 14-16 package dried spaghetti
- 10 oz package frozen peas or fresh broccoli florets
- 2 tablespoons butter, melted
- 1 teaspoon Dijon-style mustard
- 8 oz sharp cheddar cheese, finely shredded
- 4 oz American cheese, shredded

Directions
Topping
- Heat oven to 425 F
- In a 15x10x1 in baking baking pan, combine crumbs, Parmesan cheese and butter
- Bake 5 minutes, remove and set aside

Noodles
- In a Dutch oven, cook spaghetti with 1 tablespoon salt added to water; cook to package directions
- Add the peas during the last 3 minutes of cooking time
- Drain; reserving 2 cups of pasta water for later
- Set pasta & peas aside, keep warm
- Return 1 cup pasta water (from above) to dutch oven
- Bring to boiling
- Add the butter and mustard
- Add cheeses, a but at a time, stirring after each addition until melted
- Add in more pasta water if needed
- Add spaghetti, toss in cheese mixture
- Sprinkle servings with bread crumbs

I did a couple things differently. I used 1/2 cup of Italian bread crumbs, Velveeta cheese in place of American and added a handful of Mozzarella cheese to the mix. I also used a Peas & Carrot mixture. Overall, I loved this dish

(Recipe used: bgh.com)

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)