Corn Pudding

Family favorite. Creamy sweet corn casserole is perfect for all special occasions. It will be your most requested item to make.  It took me years to find the perfect recipe for Corn Pudding.  Simple & few ingredients. Recipe is published in Filled With Love Cookbook created by my daughter's class.

1 (10 oz.) can cream corn

1 (10 oz.) can whole kernel corn - drain

2 eggs

1 (8 0z.) sour cream

1 stick melted butter

1/3 c. sugar

1 box Jiffy corn bread mix

Mix all ingredients together. Pour into greased casserole. Bake at 350 for 1 hour.

Picture and similar recipe from Southern Living

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Brie-Stuffed Mushrooms

 

Do you like mushrooms? How about mushrooms stuffed with Brie?

Take a bite of this mushroom and you will get a mushroom filled with warm creamy Brie Cheese. This side dish will fancy up your meal.

2 pounds cremini mushrooms, stemmed

6 tablespoons salted butter, melted

8 ounces brie cheese, cut into bite-size chunks

2/3 cup panko

1/2 cup fresh parsley, chopped

2 cloves garlic, minced

Kosher salt and freshly ground pepper

Preheat the oven to 375˚F. Arrange the mushrooms cap-side up on a rimmed baking sheet. Brush with 1 tablespoon melted butter. Flip the mushrooms cap-side down and stuff a piece of brie inside each.

Mix the panko,

parsley, garlic, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Mix in the remaining 5 tablespoons melted butter. Spoon a little of the mixture on each mushroom.

Bake until the mushrooms are softened around the edges, the cheese is melted and the tops are golden, 20 to 25 minutes. Serve warm or at room temperature.

Photo Credit  Con Poulos

Recipe Ree Drummond

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Slow Cooker Macaroni and Creamy Cheddar Cheese

If you are like me I don't particularly care for boxed mac & cheese. They are super handy and I do serve them once in awhile when I am in a hurry. But check this recipe out, in the crock-pot. Smells like creamy goodness. 

Cooking spray

8 ounces cooked elbow macaroni

One 12-ounce can evaporated milk

1 1/2 cups whole milk

1/4 cup (1/2 stick ) of butter, melted

1 teaspoon salt

Dash of pepper

2 large eggs, beaten

Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)

Dash of paprika

In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.

Cook's Note: If you don't have a slow cooker, grease a 9-by-13-by-2-inch pan with butter, add the mixture and bake at 350 degrees F for 50 minutes.

Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010

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Roasted Asparagus

You only need olive oil, salt, and freshly ground black pepper to bring out their full flavor of asparagus.

2 pounds fresh asparagus

Good olive oil 

Kosher salt, plus extra for sprinkling 

Freshly ground black pepper 

Preheat the oven to 400 degrees F. 

Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.

2005, Ina Garten

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Garlic Cheese Grits

 

Classic grits baked with cheese, garlic, and butter. Perfect for brunch, breakfast dinner, or even a side dish.

Vegetable oil spray 

21⁄2 cups quick-cooking grits

 1⁄2 cup heavy cream 

1 cup Gruyere cheese, grated

11⁄2 cups grated sharp white Cheddar cheese (about 6 ounces)

 2 teaspoons garlic powder

 1 tablespoon garlic salt

 1 teaspoon sweet paprika, for serving

1⁄4 cup minced chives, for serving

 1. Preheat the oven to 375°F. Spray a 9 x 13-inch baking dish with vegetable oil and set aside. 

2. In a large saucepan, bring 10 cups water to a boil. Stir in the grits and reduce the heat to medium-low. Cook, stirring constantly, until tender, 4 to 5 minutes. Stir in the cream, Gruyere cheese, Cheddar, garlic powder, and garlic salt and cook, stirring, until the cheese is melted and the mixture is well combined, about 5 minutes.

3. Pour into the prepared baking dish. 

4. Bake until the top is set and golden, about 30 minutes; a few cracks might appear. Served warm, the grits will be soft and spoonable. They will firm up as they sit at room temperature. Sprinkle

with paprika and chives just before serving.

 5. Store leftovers in a covered container in the refrigerator for up to 2 days. To reheat, slice the grits into squares and bake in a 350°F oven until warmed through. Makes 10-12 serving

See Here Recipe Joanne Gaines Magnolia Table

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Herbed Wild Rice Dressing

 

This dressing is full of rich contrasting flavors and textures and easy to make.

5 sourdough or white bread slices, cut into 1/2-inch cubes (about 3 cups)

2 tablespoons unsalted butter, melted 

2 tablespoons extra-virgin olive oil

1 cup chopped celery (about 3 stalks)

1 medium-size red onion, diced

2 Honeycrisp or Fuji apples, diced

4 cups cooked wild rice

1 cup toasted walnuts, roughly chopped

1 tablespoon chopped fresh flat-leaf parsley

1 tablespoon chopped fresh sage

1 tablespoon fresh lemon juice

2 teaspoons kosher salt

1/2 teaspoon black pepper

1/4 cup firmly packed fresh flat-leaf parsley leaves

Preheat oven to 400°F. Toss bread cubes with melted butter in a medium bowl. Spread on a baking sheet, and bake until crispy and lightly browned, 5 to 8 minutes.

Heat oil in a skillet over medium-high. Add celery and onion; cook, stirring occasionally, until tender, about 8 minutes. Add apples; cook, stirring occasionally, until apples are tender-crisp and browned, 5 to 7 minutes. Stir in toasted bread cubes, rice, walnuts, chopped parsley, chopped sage, lemon juice, salt, and pepper. Cook until heated through, about 3 minutes. Spoon onto a serving platter. Top with parsley leaves.

A Southern Living Recipe

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Loaded Mashed Potatoes

 

Looking for something new to whip up? Try these delicious loaded mashed potatoes.

5 pounds potatoes, peeled and cubed

3/4 cup sour cream

1/2 cup milk

3 tablespoons butter

Salt and pepper to taste

3 cups shredded cheddar cheese blend, divided

1/2 pound sliced bacon, cooked and crumbled

3 green onions, sliced

Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and place in a large bowl. Add the sour cream, milk, butter, salt and pepper. Beat on medium-low speed until light and fluffy. Stir in 2 cups cheese, bacon and onions.

Transfer to a greased 3-qt. baking dish. Top with remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through and cheese is melted.

Recipe & Photo Taste of Home

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Southwestern Pasta Salad

This pasta salad is packed with vegetables and protein. A new twist to pasta salad. 

1/2 cup fresh lime juice

1/4 cup olive oil

2 teaspoons ground cumin

2 garlic cloves, minced

1 tablespoon salsa

1 tablespoon white wine vinegar

3/4 teaspoon cayenne pepper

1/2 teaspoon salt

1 package (16 ounces) uncooked spiral or cavatappi pasta

1-1/2 cups fresh or frozen whole kernel corn, thawed

1 can (15 ounces) black beans, rinsed and drained

1 cup cherry tomatoes, halved

2 cans (2-1/4 ounces each) sliced ripe olives, drained

1 small green pepper, finely chopped

1 small sweet red pepper, finely chopped

1 small red onion, finely chopped

1/2 cup coarsely chopped fresh cilantro, divided

1 medium ripe avocado, peeled and sliced

In a small bowl, whisk the first 8 ingredients until blended. Cook pasta according to package directions. Drain pasta; rinse with cold water.

In a large bowl, mix pasta, corn, beans, tomatoes, olives, peppers, onion and 1/4 cup cilantro. Pour dressing over salad; toss to coat. Refrigerate until serving.

Just before serving, top with avocado and the remaining cilantro.

Recipe Credit Valonda Seward, Coarsegold, California HERE

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Vidalia Onion Pie

Sweet Vidalia Onion Pie a wonderful side dish that some wonderful people made for us when we visited them. Thank you Daiane & John Bass.

1 cup Ritz cracker crumbs (one tube)

6 tablespoons butter stick melted

2 cups diced onions (Vidalia/sweet)

2 tablespoons butter

2 eggs

1/4 cup grated cheese (sharp) or more to cover the casserole

3/4 cup milk

3/4 teaspoon salt

Dash of pepper and paprika (optional)

Mix cracker crumbs with 6 tablespoons of melted butter.

Press into 8 inch pie plate/casserole dish.

Saute onions in 2 tablespoons of butter until clear.

Spoon into crust.

Beat eggs with milk, salt, pepper, and paprika, pour over onions.

Sprinkle cheese.

Bake at 350 for 30 minutes.

Picture credit Compassionate Comfort and for her take on the recipe

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Sausage-Stuffed Mushrooms

I love stuff mushrooms and adding sausage, scallions, and mascarpone it makes these mushrooms a really nice treat. 

16 extra-large white mushrooms

5 tablespoons good olive oil, divided

2 1/2 tablespoons Marsala wine or medium sherry

3/4 pound sweet Italian sausage, removed from the casings

6 scallions, white and green parts, minced

2 garlic cloves minced

2/3 cup panko crumbs

5 ounces mascarpone cheese, preferably from Italy

1/3 cup freshly grated Parmesan

2 1/2 tablespoons minced fresh parsley leaves

Salt and freshly ground black pepper

Preheat the oven to 325 degrees F.

Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.

Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.

Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.

This is a recipe from Ina Garten back in 2009.

Picture Credit Food Network Ina Garten

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Twice Baked Potato Casserole

Take twice-baked potatoes out of their skins and pile all that cheese into a casserole dish. Can you say yum?

1 pound thin bacon

16 russet potatoes

6 tablespoons canola oil

4 sticks (1 pound) salted butter, plus more for buttering a baking dish

2 cups sour cream

2 cups grated Cheddar or Jack (or a mix of both), plus more for topping

2 cups whole milk

4 teaspoons seasoned salt

6 green onions, sliced

Kosher salt and freshly ground black pepper

Preheat the oven to 400 degrees F.

Cook the bacon in a saute pan until crispy; let cool and then crumble.

Scrub the potatoes, then place them on baking sheets. Rub the potatoes with the canola oil and bake until tender, 45 minutes to 1 hour. Remove the potatoes and lower the oven temperature to 350 degrees F.

Slice the butter into pats and transfer to a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise and scrape out the insides into the mixing bowl. Tear up 3 of the skins and throw them in. Smash the potatoes with a potato masher. Add the cheese, milk, seasoned salt, green onions, and some salt and pepper and mix together well.

Butter a baking dish, and then spoon the mixture into the dish, top with more grated cheese and bake until warmed through 25 to 30 minutes.

Recipe of Ree Drummond

Don't have a big crowd to feed, try cutting the recipe in half.

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Bacon Blue Cheese and Potato Hash

Potatoes, bacon, bell pepper, scallions, and crumbled blue cheese. 

Kosher salt and freshly ground black pepper

1 1/4 pounds red potatoes, cut into 1/2-inch chunks 

4 slices thick-cut bacon, cut into 1/2-inch pieces 

1 red bell pepper, cut into 1/2-inch chunks 

1 teaspoon paprika 

1/2 teaspoon garlic powder 

1 bunch scallions, whites cut into 1/2-inch chunks, greens thinly sliced 

1/2 cup coarsely crumbled blue cheese

Bring a large saucepan of salted water to a boil. Add the potato chunks and simmer until about halfway cooked, 4 to 5 minutes. (A knife shouldn't pierce the chunks easily; there should still be a little resistance in the center.) Drain and pat the potatoes very dry.

Heat a large skillet over medium heat. Cook the bacon until crisp, 3 to 4 minutes, then remove to paper towels to drain.

Increase the heat to medium-high. Add the par-cooked potatoes to the skillet. Cook, tossing occasionally until they begin to brown, 3 to 4 minutes. Add the bell pepper, paprika and garlic powder and season with salt and pepper. Cook, tossing occasionally until the pepper just begins to wilt, about 3 minutes, adjusting the heat if the potatoes or peppers begin to burn. Add the scallion whites and cook until the potatoes are crisp and tender and everything is well browned, 3 to 4 minutes more.

Sprinkle with the cooked bacon, scallion greens and blue cheese. Toss and serve immediately.

Recipe Credit Trisha's Southern Kitchen

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Twice Bake Potatoes

Whoever thought to bake potatoes twice? Scooping out the insides, mixing with the good stuff (i.e., butter, sour cream, cheese, thick-cut bacon crumbles, and scallions) and loading it all into the skins for a second stint in the oven makes for one special dinnertime side.

8 baking potatoes, washed

3 tablespoons canola oil

2 sticks salted butter

1 cup bacon bits ( fry your own!)

1 cup sour cream

1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping

1/2 cup whole milk

2 teaspoons seasoned salt

3 green onions, sliced

Freshly ground black pepper

Preheat the oven to 400 degrees F.

Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.

Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.

With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.

Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)

Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.

Ree Drummond Recipe

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Quick Shells and Cheese

Quick cheesiest family-friendly meal.

1 pound mini shells pasta

2 cups whole milk 

1 tablespoon butter 

2 cups grated Cheddar-Jack

8 ounces processed cheese, such as Velveeta, diced 

1 teaspoon black pepper 

1/2 teaspoon salt 

1/4 teaspoon seasoned salt

Cook the pasta according to the package directions.

Heat the milk and butter in a large saucepan over medium heat. Add the cheeses and stir until melted. Stir in the pepper, salt and seasoned salt. Drain the pasta, and stir it into the cheese sauce. Serve immediately.

Ree Drummond Recipe

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Black Bean and Corn Salad

Healthy salad with a kick. 

1 can, 14 ounces, black beans, rinsed and drained

2 cups frozen corn kernels

1 small red bell pepper, seeded and chopped

1/2 red onion, chopped

1 1/2 teaspoons ground cumin, half a palm full

2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)

1 lime, juiced

2 tablespoons vegetable or olive oil, eyeball it

Salt and pepper

Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!

I'm using can corn, just because my pantry is full of can corn.

Rachael Ray Recipe

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Potato Stacks

Looking for something fancy to complement your meal? 

4 large russet potatoes (about 2 3⁄4 lb.), peeled

3 tablespoons unsalted butter, melted

2 tablespoons olive oil

1 teaspoon chopped fresh thyme, plus whole sprigs for garnish (optional)

1 teaspoon chopped fresh rosemary

1 1/2 teaspoons kosher salt

1/2 teaspoon black pepper

Flaky sea salt (such as Maldon)

Preheat oven to 375°F. Coat a 12-cup muffin pan with cooking spray. Cut potatoes into 1⁄16-inch-thick slices using a mandoline or sharp knife.

Whisk together butter, olive oil, chopped thyme, chopped rosemary, kosher salt, and pepper in a large bowl. Add potato slices, and toss until evenly coated.

Working quickly, layer potato slices into stacks in muffin cups, filling each cup to the top. Bake in preheated oven until edges and tops are golden brown and centers are tender, 45 to 55 minutes. Remove from oven, and let potato stacks stand in pan 3 to 5 minutes. Carefully remove potato stacks from pan; sprinkle with sea salt, and, if desired, garnish with thyme sprigs. Serve immediately

Picture Photo: Hector Manuel Sanchez; Prop Styling: Buffy Hargett Miller; Food Styling: William Smith

Recipe Southern Living

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Potato & Cheese Casserole

This recipe has few ingredients and super simple. Comes from a friend and coworker Wendy Busk.

So good! Thank you Wendy.

1 pint (2 cups) sour cream

1 can (10 3/4 oz) condensed cream of chicken soup

1/2 cup butter, melted

1 tablespoon garlic salt

1 cup chopped onions

1 bag (30 oz) frozen country-style shredded hash brown potatoes, partially thawed

2 cups shredded Cheddar cheese (8 oz)

In large bowl, combine sour cream, condensed cream of chicken soup,  melted butter, garlic salt, chopped onions, frozen country-style shredded hash brown potatoes, and  shredded Cheddar cheese; stir until well blended.

Pour into ungreased 13x9-inch (3-quart) glass baking dish.

Bake 45 minutes at 350.

Picture and recipe from Pillsbury

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Sausage Stuffed Mushrooms

Sweet Italian sausage, onions and peppers create a sweet-and-savory filling for stuffed mushrooms.

1 tablespoon extra-virgin olive oil, one turn of the pan

24 large gourmet stuffing mushroom caps, stems removed and reserved brushed with damp towel

Salt and pepper

Stuffing:

1 1/2 teaspoons extra-virgin olive oil, half a turn of the pan

3/4 pound sweet bulk Italian sausage

4 cloves garlic, chopped

20 stems mushrooms, finely chopped

1 rib of celery and green, leafy top from the heart of the stalk, chopped

1/2 small onion, chopped

1/2 small red bell pepper, seeded and chopped

1 (10-ounce) box chopped frozen spinach, defrosted and squeezed dry

3 slices white bread, toasted and buttered, chopped into small dice

1/3 cup grated Parmigiano or Romano, 2 handfuls

Preheat oven to 500 degrees F.

Heat a large skillet over medium high heat. Add oil and mushroom caps and season caps with salt and pepper. Saute caps 5 to 7 minutes, until they are lightly browned and tender on edges. Turn caps up and let juices drain away from caps. Transfer caps to a small nonstick baking sheet. Wipe out skillet and return to heat. Add a touch of oil and sausage to the hot skillet. Brown and crumble sausage for 3 minutes. In a food processor pulse and chop the garlic, add mushroom stems and pulse to chop the mushroom stems. Add celery, onion and red bell pepper to the mushrooms and pulse to chop. Remove mixture from the processor and saute veggies and mushrooms over medium high heat another 3 to 5 minutes. Add dry, defrosted spinach and stir into stuffing. Add chopped bread and cheese to the pan and toss stuffing until bread is moist and stuffing is combined, 2 or 3 minutes. Fill caps with stuffing using a small scoop or large spoon. Place caps in hot oven and reduce heat to 450 degrees F. Bake 6 to 8 minutes to crisp edges of stuffing and set stuffing in mushrooms. Transfer stuffed mushrooms to a serving plate.

Recipe by Rachael Ray

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Hot Potato Salad

Potatoes, Bacon, Velveeta, and olives!Perfect for a special side dish or a dish to bring.

1 pound processed cheese (such as Velveeta)

8 baking potatoes (about 4 lb.)

1 1/2 cups mayonnaise

1 cup half-and-half

1/2 cup chopped yellow onion

1 cup sliced pimiento-stuffed Spanish olives

Vegetable cooking spray

6 bacon slices, cut into 2-inch pieces

1. Freeze cheese 45 minutes to 1 hour. Meanwhile, cook potatoes in boiling water to cover 25 to 30 minutes or until tender; drain and cool completely.

2. Peel potatoes, and cut into 1-inch cubes. Grate frozen cheese, using large holes of a box grater.

3. Preheat oven to 325°. Whisk together mayonnaise and half-and-half in a large bowl. Stir in onion, olives, potatoes, and cheese until blended. Add salt and pepper to taste. Spoon into a 13- x 9-inch baking dish coated with cooking spray. Top with bacon pieces.

4. Bake at 325° for 55 minutes. Increase oven temperature to broil, and broil 5 minutes or until bacon is crisp. Let stand 5 minutes.

Here is a Southern Living recipe. 

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Southern-Style Baked Macaroni and Cheese

Creamy goodness. You pick the cheese.

1 (7 oz.) package or 2 cups uncooked elbow macaroni

8 oz. (2 cups) shredded sharp Cheddar or Swiss cheese

1 3/4 cups milk

3 eggs

1 teaspoon salt

1 teaspoon dry mustard

Preheat oven to 350. Cook macaroni as package directs; drain. To hot macaroni, in same saucepan, add remaining ingredients except 1/2 cup cheese; mix well. Cook and stir over medium heat 3 to 5 minutes until cheese melts. Turn into greased 1 1/2 quart shallow baking dish or 9 x 5 inch loaf pan. Top with remaining cheese. Bake 20 to 25 minutes or until bubbly. Refrigerate leftovers.

If loaf pan is used, bake 30 to 35 minutes.

Serves 6 to 8

I usually double this recipe.

Southern Living

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