corn casserole

September 5, 2020

prep time: 20 minutes
cook time: 1 hour
total time: 1 hour, 20 minutes
makes 6-8 servings

ingredients
1 can whole kernel corn with juice
1 can creamed corn
1 stick butter, softened
8 oz. sour cream (or whole milk yogurt)
1 box 7 oz. jiffy corn bread mix
1 egg
1 tsp sugar

directions

  1. preheat oven for 350 degrees and lightly grease casserole dish.
  2. mix all ingredients and pour into casserole dish.
  3. cover with foil for the first half of baking. bake for a total of 1 hour.
  4. note: for a really large group, you can double the recipe, but it takes a little longer to bake. use 13×9 pan whether making the regular recipe or doubling it.

source – bonnie altstadt

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prep time: 30 minutes       cook time: 45-50 minutes       total time: 75-80 minutes
makes 2 loaveszucchini-bread-slice
ingredients
1 1/4 c vegetable oil
2 c sugar
4 eggs
1 T vanilla extract
2 medium zucchini (about 3 c zucchini) –  [i used 4 small zucchini. the ones she used in the video were pretty big, even though she said 2 medium zucchini, so i figured 4 small would equal to the 2 large ones she used.]
3 c flour
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
1 c chopped nuts (optional)
directions
  1. preheat oven to 350 degrees. lightly grease 9×9 pan (or 2 loaf pans).
  2. whisk vegetable oil, sugar, vanilla extract, and eggs until smooth. (wet ingredients)
  3. shred zucchini (in food processor or using a shredder). place shreds in a kitchen cloth. wrap and squeeze excess water out. Set aside for later.
  4. mix flour, cinnamon, baking powder, baking soda, and salt until combined. be careful not to over mix. (dry ingredients)
  5. fold chopped nuts into zucchini.
  6. mix wet ingredients, dry ingredients, and nuts/zucchini just until combined.
  7. pour into pan(s) and bake for 45-50 minutes.
  8. cool for 15-30 minutes before serving.

source

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antipasto squares

February 13, 2018

servings: 6-8       prep time: 15 minutes      cook time: 30 minutes      total time: 1 hourlandscape-1515784104-delish-antipasto-squares-pinterest-still003

ingredients
2 cans crescent dough
1/2 lb. deli ham
1/4 lb. pepperoni (could also use salami)
1/4 lb. sliced provolone
1/4 lb. sliced mozzarella
1 c. sliced pepperoncini
2 T olive oil
1/4 c. grated parmesan
1 tsp. dried oregano

directions

  1. preheat oven to 350 degrees and grease a baking sheet with cooking spray.
  2. unroll one can of crescents onto greased baking sheet and pinch seams together.
  3. layer ham, provolone, pepperoni (or salami), mozzarella, and pepperoncini.
  4. unroll second crescent dough and place on top of pepperoncini. pinch crescent sheets together to seal.
  5. brush olive oil all over the top of crescent dough and then sprinkle parmesan and oregano on top.
  6. bake until crescent dough is golden and cooked through, about 30 minutes. (if the crescent dough is browning too quickly, cover with foil.)
  7. let cool for 10-15 minutes before slicing into squares.

source

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french toast bake

November 11, 2017

prep time: 20 minutes       cook time: 45 minutes – 1 hour      total: 1 hour – 1 hour and 20 minutes      makes 8-10 servingsfrench-toast-bake-2

ingredients
1 loaf sourdough bread
8 eggs
2 c milk
1/2 c heavy cream
3/4 c sugar
2 T vanilla

topping:
1/2 c flour
1/2 c brown sugar
1 tsp cinnamon
1/4 tsp salt
1/2 c cold butter, cut into pieces

directions

  1. cut loaf into cubes and place evenly in a greased 9×13 pan.
  2. in a bowl, mix together eggs, milk, heavy cream, sugar, and vanilla. pour evenly over bread.
  3. cover your pan and refrigerate overnight.
  4. mix together flour, brown sugar, cinnamon, and salt in a medium bowl.
  5. cut in butter with this mixture until crumbly and place in a ziploc bag and refrigerate overnight as well.
  6. take pan and ziploc out when ready to bake. sprinkle crumbly mixture evenly over the bread.
  7. bake at 350 degrees for 45 minutes to 1 hour depending on how soft you like it.

source

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kiddie recipes

June 18, 2017

i forgot about these recipes because i had published them to a private blog, but i wanted to make it more accessible to myself (and others who are interested), so i decided to copy them here too.

i found this great recipe for homemade applesauce. in case the link isn’t working (or doesn’t work in the future), here it is:homemade-applesauce-3

homemade applesauce

prep time: 15 min.     cook time: 25 minutes     servings: 12

ingredients
6 lbs. apples, peeled, cored, and cut into quarters
1 c apple juice or apple cider
juice of 1 lemon
1/2 c brown sugar, packed
1 tsp cinnamon, or more to taste
optional ingredients: nutmeg, allspice, butter

directions

  1. combine all ingredients in a large pot and cook over medium heat, stirring occasionally, for 25 minutes.
  2. carefully puree in a food processor or blender until smooth. don’t worry if you think you’ve blended it too much; it will thicken in the refrigerator. what i usually do is pour half into the blender and puree until smooth. then the other half, i’ll blend it less, so it’s more chunky and then mix the smooth and chunky together.
  3. store in the fridge and serve !

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