Corn Pudding

I made this dish for my foodie brother, he loves corn pudding and corn souffle's. This ended up being my favorite dish that I served at our 2014 Thanksgiving dinner. Still great after being refrigerated.

Ingredients 

1/4 cup white sugar 

1/8 cup honey

6 large eggs 

2 cups heavy whipping cream 

1/2 cup butter, melted 

6 cups frozen corn, thawed. I used both yellow and white

3 heaping tablespoons all-purpose flour 

2 heaping teaspoons baking powder 

1 1/2 teaspoons salt

Directions

Preheat oven to 350 degrees F. Lightly grease a 9x13-inch baking dish.

Whisk together eggs, honey and sugar. until well mixed; add in the cream and butter. Whisk until smooth. Set aside.

Boil the corn until cooked throughout. Remove from heat, drain. Place into a food processor or blender, add cream mixture and blend until smooth. 

Mix together the flour, baking powder and salt. Gradually add to the wet mixture, whisking continuously until smooth.

Evenly pour the corn pudding mixture into the prepared baking dish.

Bake in the preheated oven until corn pudding is lightly browned and set in the middle, about 55 to 60 minutes.

Corn Casserole

This was one of those dishes everyone instantly mumbled "Mmmm" upon the first forkfull.

I found this dish to be absolutely delicious served on the day it was prepared. However, I did not enjoy it as much after it had been refrigerated overnight. I highly recommend this dish being served on the same day it is baked.

Ingredients 

1/2 cup butter, melted 

2 large eggs, beaten 

1 (8.5 ounce) package dry jiffy cornbread mix 

1/8 cup honey

2 cups sweet frozen whole kernel corn, thawed 

1 (14.75 ounce) can creamed corn 

1 cup sour cream

Directions

Preheat oven to 350 degrees F. Lightly grease a 9x9 inch baking dish.

In a medium bowl, whisk eggs. Add cornbread mix, melted butter, honey, corn and sour cream. Spoon the mixture into the prepared baking dish.

Bake for 45-50 minutes, or until the top is golden brown.

Garnish with sliced green onions.

5 Minute Banana Pudding

I call it 5 Minute Banana Pudding because it only takes 5 minutes to whip it together. Super simple recipe & tastes great.
Ingredients
1 (5.1oz) box instant vanilla pudding
3 cups of cold milk
1/2 (11 oz) box Nilla wafers
2 very ripe bananas, sliced
Directions
Mix the powdered pudding mix with the cold milk. Add wafers and banana slices. Mix well. Cover and refrigerate for at least 2-3 hours before serving. I refrigerate overnight.
Note: you can also add whipped cream for a fluffier consistency.

Green Bean Almondine Casserole

Green Bean Almondine Casserole
Ingredients
1 (10 3/4 oz) can condensed cream of mushroom soup
1 3/4 cups French fried onions, divided
2 cups freshly grated parmesan cheese (Not the dry powdered kind)
2 teaspoons Worcestershire sauce or soy sauce
1/4 teaspoon Freshly ground black pepper
2 (14.5 oz) cans green beans
1/8-1/4 cup slices almonds
Directions
Mix Together the mushroom soup, 3/4 cup French fried onions, 1 cup grated parmesan cheese, Worcestershire or soy and pepper. Spoon into a casserole dish.
Top with remaining 1 cup of parmesan, sliced almonds and remaining French fried onions.
Cover with aluminum foil
Bake at 350° for 22-25 minutes.
Remove foil during the last 5 minutes of baking time.

Broccoli in cheese sauce aka Broccoli and cheese

Broccoli in cheese sauce

Ingredients
2 heads of fresh broccoli

4 Tablespoons butter

1/4 cup flour

1 1/4 cups broccoli water (reserves from boiling broccoli)

1 1/2 cups heavy cream or more as needed

1 pound yellow American cheese

Pinch of freshly ground nutmeg

Sea salt and freshly ground pepper, to taste

Directions

Rinse broccoli, cut stems and tops into bite size pieces. Boil until tender, drain but be sure to reserve about 2 cups of the water to use as needed in the sauce.

Before making the roux measure out the broccoli water and cream. Heat the cream before adding it to the sauce or it will slow down cooking.

Make the roux by melting the butter in a heated saucepan. add the flour, whisk continuously for one full minute. I usually cook the roux for 1 1/2 - 2 mins. You want it to stay buttery yellow, if it gets golden brown it takes on a different flavor.

Add the broccoli water to the pan, whisking constantly. It will thicken up very quickly. Keep whisking in cream until it reaches the desired thickness / consistency.

Add layers of cheese, about 6 slices at a time. Whisking them in to the sauce until melted, then repeat the cheese layers until all the cheese has been melted in.

Season with nutmeg and add salt and pepper, to taste.

Serve immediately or refrigerate overnight.

Stewed Pasta

Oh My is this recipe one of my All-Time Favorites!

 So simple, yet so delish!
(Having a hard time adding photos from my new phone)
I'll add one from the computer later on

I solved the photo issues by installing the blogger app on to my phone.

ingredients

1 pound Elbow (macaroni) Pasta, cooked

4 Tablespoons Unsalted Sweet Cream Butter

1 Tablespoon Dried Sweet Basil

2 teaspoons Dried Thyme

1/2 teaspoon Garlic Powder

1/2 teaspoon Onion powder

1 teaspoon Kosher Salt

1/2 teaspoon Ground Black Pepper

1 pound of Freshly Grated Cheddar Cheese, I use a zester

2 (15 oz) cans Del Monte Stewed Tomatoes, pureed

Instructions

Cook pasta according to package directions

Melt butter, then season with basil, garlic powder, salt and pepper

Layered the bottom of a 13x9" glass PYREX baking dish with some buttered pasta

Spoon on 2 cups pureed stewed tomatoes

 Then cover with cheddar cheese

Repeat the layer again 

Cover with foil, and bake for 25 to 30 minutes.