Man this is good stuff. Every crumb of it always gets eaten. In the interest of making it a little less decadent for everyday, I use reduced fat sour cream and only 1/4 cup butter. But for fiesta time, it’s the real deal all the way, and nobody can resist!
- 1 pkg Jiffy cornbread mix
- 1 can sweet corn, drained
- 1 can cream corn
- 2 eggs
- 1 cup sour cream
- 1 stick (½ cup) butter, melted
- 1/3 -1/2 cup sugar, according to preference
Preheat oven to 350. Combine all ingredients in a large bowl and stir until just mixed. Pour mixture into a 9″ x 13″ glass baking dish. Bake for 45 to 60 minutes, or until beginning to brown on top. Let stand five minutes before serving.
Thanks to Mary Lee Hackman for this fabulous recipe.
- 1 egg, gently beaten
- ½ C sour cream
- ¼ C milk
- 2 T grated parmesan cheesecake2 tsp minced onion
- ½ tsp salt
- pepper to taste
- 8 oz monterey jack cheese, grated
- 10-oz pkg frozen spinach, cooked and well drained
- 4 oz thin spaghetti, cooked and drained
Preheat oven to 350. In large bowl, combine egg, sour cream, milk, parmesan, onion, salt and pepper. Add cheese and mix well; add spinach. Stir in cooked pasta.
Spread in ungreased 9″ x 9″ pan. Bake, covered, for 15 minutes. Remove cover and bake for 15 minutes more.
Serves 4-6.
This is a super easy recipe! You can get the kids to help by peeling the carrots, stirring them into the butter mixture, and dumping them onto the pan. Remember to scrape the peeler down the carrot.
- 2 pounds whole organic carrots (they really do taste better)
- 2 Tbsp butter, melted
- 1 Tbsp olive oil
- 2 tsp fresh rosemary, finely chopped (or 1 tsp dried); a rosemary herb blend also works well
- ½ tsp sugar
- ½ tsp salt
- a couple shakes of freshly ground pepper
Preheat oven to 425. Line a rimmed cooking sheet with foil, and spray with cooking spray.
Wash and peel carrots, and trim ends. Cut each in half to make two sections, the stem end and the tip end. Cut each half longways into quarters, to make four french-fry-shaped sticks. Place carrots in a large mixing bowl.
In a small bowl or dish, combine butter, oil, rosemary, sugar, salt and pepper. Melt together in microwave for 30 seconds. Alternatively, melt together in a small saucepan over low heat. Pour butter mixture over carrots, and stir with a wooden spoon until evenly distributed.
Pour the carrot sticks onto the foil, and spread them out as evenly as possible. Bake until carrots are soft and turning brown in places, 20-40 minutes. This is not a time-critical recipe; the longer they bake, the sweeter they taste.
Serves 6-8 as a side dish.
- 2 ½ to 4 lb chuck roast, cut into 1″ squares
- 1 pkt dry brown gravy mix
- 4 potatoes, cut into chunks
- 6 carrots, cut into chunks
- 1 onion, cut into thick slivers
- 1 cup red wine
- 1/2 cup water
Place meat pieces in slow cooker. Sprinkle gravy powder over meat and stir.
Add vegetables to pot. Stir gently.
Mix water and wine. Pour over contents of pot.
Cover and cook on low for 6 hours.
Serves 4 to 6.