Corn Casserole.

You guys.  I'm embarrassed by the length of time that has passed since my last post.  My excuse?  Real life.  It happens and I enjoy it.  But I also enjoy all of you and will attempt to bring you a new recipe or two each month in the coming year!

This evening's post is on corn.  I was introduced to this recipe at Thanksgiving and have made it twice since.  That's pretty good considering a month hasn't even passed yet.  Meaning I've had it three times in less than a month.  I introduced this side dish to my inlaws and it was received with rave reviews.  My husband says its so good that it's almost like a dessert.  It is good and it's easy.

Corn Casserole.
(Recipe Adapted Slightly from Paula Dean and introduced to me by my cousin Karla)
1 can whole corn (drained)
1 can cream corn
1 package corn bread mixture (Jiffy brand recommended by Paula and used by me)
1 cup sour cream
1/2 stick butter (melted)
1 cup cheddar cheese (shredded)

Mix all ingredients together and pour into a casserole dish.  Bake for 55 minutes in a 350 degree oven.

I realize that people will either love this or hate this, but found that most love.  You can double or triple the recipe if feeding a larger crowd; adjust the baking dish appropriately.  You can also get away with cooking this in the slow cooker.  It's done when the top sets up.  

Easily a top pick for an addition to any holiday spread.  It's on my list for two of our celebrations!

Fruit Pizza.

This recipe came out of my lack of planning and lack of regular grocery shopping.  I had no idea what I was making for a Sunday night dinner party at noon on Sunday.  I was also down to four eggs (and by down to, I really mean I had no eggs, but was able to get some from my sister.  Thanks Heidi!)  

This recipe is pretty easy...the only tricky part is that it uses Tastefully Simple ingredients which you may need to secure.  If you are interested in making this and don't know anyone to buy the products from, you can connect with my friend Steph!  I promise it will be worth your time and money to go Tastefully Simple Shopping!!

The fruit pizza is supper simple and goes together really fast.  I usually prefer to make fruit pizza from scratch, but sometimes, especially in summer, taking advantage of pre-packaged goods are ideal!

Fruit Pizza
(Recipe by Me)
1 package Tastefully Simple Absolutely Almond Cake Mix
1 packet Tastefully Simple Lemonade Dip Mix (two packets come in a package)
1 stick butter
1 egg
1 package cream cheese
1 container marshmallow fluff
1 cup sliced strawberries
1 cup blueberries

Using a mixer, mix cake mix, butter, and egg until a soft dough forms.  This does take a little while which is all the more reason to use a mixer vs hand.  Press dough down in a 9x13 baking dish and bake in a 350 degree over for 15-20 minutes.  Beat the dip mix, cream cheese, and marshmallow fluff until light and fluffy.  Spread evenly over cooled crust.  Top with berries.  Cut and enjoy!

Rhubarb Cake.

You may remember the whole yellow cake mix thing from a couple posts ago. That being said, who would have thought that a recipe my grandma has made as long as I can remember is as easy as YELLOW CAKE MIX. 

Rhubarb Cake

(Recipe from Nana)

1 yellow cake mix

4 cups rhubarb (cut into small pieces)

1 1/2 cup sugar

1 cup heavy whipping cream (unwhipped)

Prepare cake mix as directed on box and pour into a 9x13 pan. Mix sugar with rhubarb and spread evenly over the cake mix. Pour whipping cream evenly rhubarb. Bake in a 350 degree oven for about 45 minutes or until done. 

We like this cake. And I was surprised to learn it was from a cake mix (which tells you it's so good that its hard to tell its not from scratch!)

And there is no picture because it was too good to last long enough for a picture. Yes, even for an iPhone picture. . Thanks for the recipe Nana!

Sweet Potato Side Dish.

I love sweet potatoes. I love that they are versatile. Looking for something savory?  Check!  Looking for something sweet?  Check!

Recently I was looking for something sweet. I had some sweet potatoes on hand that were near their end-of-life. And honey. Lots and lots of honey.  Did I ever mention we have bees?  There is nothing tastier than honey from your own bees.   By the way you do not need lots and lots of honey for this recipe, but you do need some. And you need some cinnamon and olive oil. 

It's.that.easy.  And you won't want to wait until Thanksgiving. Sweet potatoes are definitely not only for Thanksgiving. We paired these with burgers and brats. 

Sweet Potato Side Dish. 

4 sweet potatoes [cut into cubes]

1/4 cup olive oil

1/4 cup honey

1 1/2 teaspoons cinnamon

Place potatoes in a baking dish creating a single layer of potatoes. Drizzle with olive oil. Sprinkle with cinnamon. Bakd in a 375 degree oven for 30 minutes [or until potatoes are tender]. 

Serve as a side dish to ANY meal. ALL year 'round!

Chicken Parmesan Meatballs.

Isn't chicken parmesan wonderful?  I think it's safe to say that it is my "go to" meal at Italian restaurants.  That being said, I make it more often at home than in a restaurant.  And I was excited when I saw a recipe for chicken parmesan meatballs because really, who doesn't love meatballs!? 

Chicken Parmesan Meatballs

(Recipe adapted from Dinner - A Love Story)

1 1/4 pounds ground chicken or turkey (I actually used turkey because that is what I had on hand)

1/2 cup Italian breadcrumbs
2 tablespoons dried onion
1/4 cup fresh chopped parsley
1 cup shredded parmesan cheese
1 teaspoon garlic
1 egg, whisked
3 tablespoons olive oil
1 can tomato sauce

½ pound noodles (prepared)
¼ package fresh mozzarella

Preheat oven to 400°F.  Using a mixer, mix together chicken, breadcrumbs, onion, parsley, parm cheese, garlic, and egg.  Shape into balls the size of a golf ball and place on a foil lined baking sheet.  Brush a bit of olive oil on each meatball.  Bake for 15 minutes.  Meanwhile, mix ¾ of your sauce with your noodles and place in an oven safe baking dish.  Remove meatballs from oven and set on top of the noodles.  Add a dollop of sauce and a slice of cheese.  Broil for 5 minutes. 

This is a pretty easy meal with a flair of fancy! 

And for those of you who follow us on facebook.  My husband did NOT use ketchup on these meatballs (and, yes, he often would even with the tomato sauce!)

Take Five Bars.

Happy Mother's Day to our mom, who inspires us every day and inspires us in the kitchen so much that we started this blog!  And Happy Mother's Day to all the moms who read our blog.  Thank you for trying our recipes and keeping us motivated here...even if there has been an 18-month hiatus...

But, the hiatus, was well worth it in regards to:

• First trimester of pregnancy = fatigue and no appetite = no reason to cook
• Second trimester of pregnancy = attempting to recover from the first trimester = limited cooking
• Third trimester of pregnancy = hottest summer record in a house without air conditioning = no oven usage
• Beautiful Baby Ella was born!
• Newborn with colic = baby cries all day, sleeps all night = momma tends to baby all day, sleeps at night = consumption of many apples with peanutbutter
• Colic ends...but...

Then there was the accident and surgeries:

• Friends and neighbors supply an abundance of food - thank you!
• Husband busy recovering = no appetite for him

And then there was trying to adapt to returning to work full time, being a mom, a wife, help on the farm as able, etc, etc, etc (something most of you moms have already figured out).

And now it is all finally jiving.  I couldn't be more excited to feel that I have found the balance that I've needed so badly the last few months!

That being said, I was looking to make a pan of bars to incorporate sweet and salty.  You know...to keep with the whole balance thing!  [And because I bought a few boxes of yellow cake mix on sale to find out that my husband doesn't like yellow cake].  Funny how he suddenly liked it when it was in bar batter and completed bar form.  :)

Take Five Bars.

(Recipe slightly adapted from Six Sisters Stuff)

1 box yellow cake mix

2 eggs (divided)

1/4 cup butter

2 tablespoons milk

2/3 cup crushed pretzels

2/3 cup creamy peanut butter

4 ounces cream cheese (softened)

1 cup powdered sugar

1 heaping cup caramels (cut into quarters)

1 cup milk chocolate chips

Preheat oven to 350 degrees.  Mix together the cake mix, one egg, butter, and milk until combined.  Split dough in half - setting one half aside and mixing pretzels into other half.  Press the dough with pretzels into the bottom of a greased 9x13 pan.  Bake for 8 minutes.  Beat one egg, peanut butter, cream cheese, and powdered sugar until well combined.  Spread over the top of the baked crust.  Sprinkle caramels and chocolate chips over the top of peanut butter mixture.  Lastly, flatten pieces of remaining dough over the top of the bars.  Bake for 20 minutes.  Cool and enjoy.

While I don't think these taste a whole lot like a take five candy bar, they are good and helped me to use up one box of yellow cake mix.  

Triple Berry Cherry Cake

When I asked our mom what kind of a cake she wanted for her Birthday {which is today - Happy Birthday Mom!} she responded that she wanted a princess cake - so, this was my attempt...

Our mom has been going to Weight Watchers for a few years {and she looks amazing} and this year, I joined her, so with that in mind, the cake is pretty low calorie and light.

1 box Cherry Chip Cake Mix (dry - do not prepare)
1 can Diet Cherry 7-up
1 cup frozen berry mix (raspberries, blueberries, blackberries)
1 container (12 oz) lite Cool Whip
1 small box black cherry jello (dry - do not prepare)

Mix cake mix, 7-up and berries together. Divide batter in half, place in two 9 inch pans. Bake in a 350 degree oven for 20 minutes. Allow to cool completely. Add jello mix to cool whip and fold until well mixed. Layer cake, cool whip, cake and frost cake with remaining cool whip.

Crock Pot Chicken Shred

This recipe is so easy and versatile! It can be served as a taco, taco salad or over rice. If you're only cooking for two - you can test it out in a variety of ways because there will be leftovers!

3 chicken breasts, raw
1 can (small) Spicy V8
2 Tablespoons Tastefully Simple Fiesta Party Dip Mix (seasoning) - can use taco seasoning
1 can black beans
1 can Rotel - can use salsa if you don't have Rotel

Coat crockpot with cooking spray. Place chicken breasts in, cover with V8 and seasoning. Add black beans and Rotel 30 minutes before serving.

I cooked mine in my crockpot on high for 4 hours. If your planning yours for a week day and have an 8 hour (or more) work day, cook on low.

The pictures I'm including are of my version of the taco salad from day two. Day one we enjoyed as tacos. :)

Bacon Cheeseburger Soup.

This past weekend my little family was invited to a Quarter Packer Party.  You know, it's a party for the first quarter of the game only because it's a 7 pm game and there are babies invited.  Genius!

When I found out soup was on the menu I got to work coming up with a recipe for Bacon Cheeseburger Soup.  And the best part?  You make it in the crock pot!

Bacon Cheeseburger Soup
Recipe by Mom Taught Us

4 cups beef broth
1 bottle pale ale (or whatever beer you have on hand)
2 cups milk
12 ounces velveenta cheese
1 can cheddar soup
1 cup ketchup
1 pound ground beef (cooked up with onion and garlic to taste)
1 package smoked bacon (if you are local, I highly recommend Nueske's Cherry or Apple Wood Smoke) (cooked and cut into bite size pieces)
Splash of bacon grease
2 cups diced hashbrowns
1/2 cup dried soup greens (this was from the amish market and could easily be omitted)
Salt and pepper to taste (you probably won't need much salt thanks to the bacon)

Place all of the ingredients in a crock pot and cook on low for about 8 hours. Serve topped with shredded cheese for the effect of a melty burger.

This soup was pretty delicious. I was nervous after adding the beer; the flavor was pretty strong through most of the cooking process, but calmed down upon the soup's completion.

No picture, as usual, with soup. I need pointers on photographing soup!

Chicken & Stuffing Bake

If you are in the mood for some comfort food; this is a quick, easy & delicious recipe.

1 box Stove Top Stuffing (any variety)
3 chicken breasts, cut into bite size pieces
1 can Cream of Chicken soup
1/2 cup sour cream
Vegetable of your choice - peas, green Belen's, broccoli, corn (I used corn)
Salt & Pepper to taste

Prepare stuffing according to box. Set aside.

Combine the rest of the ingredients and place into a greased 9x13 dish. Top with stuffing. Bake at 350 for 30 minutes or until done.

This is a great recipe to use to create a new, different recipe from leftovers.