Рецепт Corn Casserole
2 Tablespoons butter, melted
1 block cream cheese, softened
2 eggs
1 15 oz creamed corn
1 15 oz whole kernel corn, drained
4 oz can green chilie
1 box jiffy corn muffn mix
2 cups shredded cheddar cheese, divided
Preheat over to 400* F. Grease 2.5 quart baking dish. Melt butter and mix in soft cream cheese. Add eggs and mix well. Add creamed corn, whole kernel corn and chilies. Combine well. Add jiffy mix and 1 cup shredded cheddar and mix again.
Spread mixture into greased baking dish. Place in oven, uncovered, for 20 minutes.
At 20 minutes remove and top with additional 1 cup shredded cheese. Return to oven for another 20-30 until firm in the center.
Cool 15 minutes, cut and serve. Makes 6 large servings.
- See more at: http://www.walkingonsunshinerecipes.com/2014/05/foodie-friends-friday-linky-party-96.html#more - See more at: http://www.walkingonsunshinerecipes.com/2014/05/foodie-friends-friday-linky-party-96.html#more - See more at: http://www.walkingonsunshinerecipes.com/2014/05/foodie-friends-friday-linky-party-96.html#more - See more at: http://www.walkingonsunshinerecipes.com/2014/05/foodie-friends-friday-linky-party-96.html#more - See more at: http://www.walkingonsunshinerecipes.com/2014/05 Ingredients:
2 cans ready to use refrigerated crescent rolls
2 8-ounce packages cream cheese
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 egg white
Glaze:
1/2 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla extract
Method:
Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and …
Ingredients:
4 very ripe bananas, mashed
1/2 cup creamy peanut butter
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour
Method:
Preheat the oven to 350°F. Mash bananas in a large mixing bowl with a fork until fairly smooth. Add in the peanut butter, sugar, egg, and vanilla and combine well. Add in the cinnamon, baking soda and salt and mix again. Lastly add the flour, mix well. Pour the mixture into a buttered 4x8 inch loaf pan. Bake for about 1 hour. When a toothpick inserted into the center of the bread comes out clean, the bread is done. Cool on a rack. Remove from pan and serve! Makes one loaf.
Kitchen Notes:
If you don't like peanut butter, you can make this into a more traditional banana bread by substituting 1/3 cup melted butter, margarine or applesauce (keeps the bread moist without the added fat) for the PB.
Variations my family likes:
1/2 cup of shredded coconut.
3/4 cup well drained and…
Amish Style Ham Salad
Ingredients:
1 pound chopped ham (I run it through my food processor)
1/2 cup onion grated
1/2 cup sweet pickle relish
3/4 to 1 cup shredded sharp cheddar cheese 2 Tablespoons dijon mustard
1/2 to 1 cup mayonnaise (start with 1/2 cup and add more until it is the consistency you like)
1/2 teaspoon black pepper
Method:
1: Chop the ham by hand into a very tiny dice, or used your food processor or hand grinder.
2: Grate or chop onion.
3: Add ham, onion, pickle relish, cheddar cheese, mustard and mayo. Combine well.
4: Add black pepper, mix and taste.
5: Correct seasoning to your preference. Add more mayo, more pepper...until you get the consistency and taste you like.
6: Cover and refrigerate for a couple hours before serving.
Makes 12 (ish) servings.