Monthly Archives: September 2012
Cheesy Cornbread Casserole from Kraft
What You Need1lb. lean ground beef1onion, chopped1jalapeño pepper, seeded, finely chopped1can (15 oz.) enchilada sauce1can (15 oz.) black beans, drained1tsp. garlic powder1tsp. ground cumin1pkg. (8.5 oz.) corn muffin mix1pkg. KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
HEAT oven to 350ºF.
BROWN meat with onions and peppers in large skillet. Stir in next 4 ingredients; cook and stir 3 min. or until heated through. Spoon into 13×9-inch baking dish.
PREPARE muffin batter as directed on package; stir in cheese. (or can put cheese under cornbread layer) Spread over meat mixture.
BAKE 20 min. or until toothpick inserted in center of cornbread topping comes out clean. Cool slightly.
Kraft Kitchens TipsServing SuggestionServe with your favorite steamed vegetable to round out the meal.Make AheadPrepare meat mixture. Refrigerate 3 to 4 days, or freeze up to 1 month. When ready to use, spoon into baking dish. (Thaw first, if frozen.) Top with muffin batter and continue as directed.Special ExtraBump up the flavor by stirring chopped canned chipotle peppers in adobo sauce or chopped fresh chives into muffin batter before using as directed.
10 servingsOne Comment I Liked:“We absolutely loved this meal. If you’re planning to serve this to a family of four, then I say double up the ingredients. But this was just fine for my family of 3. I used a 2qt casserole dish, used a can of green chilies instead of jalapeños, didn’t use the whole can of black beans, and seasoned my meat with Lawry’s & black pepper along with the cumin and garlic. I used Marie Calendar Honey Butter cornbread mix (but didn’t use all of the batter) which provided a nice contrast to the spicy meat mixture, and I added chives to my cornbread mix. Making this again real soon…”Note: Some said it came out a little soupy but got thicker as it stood. It’s suppose to be chili!
Another tailgate dessert at a September game was PUMPKIN MUFFINS. These are so moist and will stay that way for about a week, even if frozen and defrosted.
Easy Pumpkin Muffins
Prep Time: 5 Minutes
Cook Time: 25 Minutes
Ready In: 30 Minutes
1 (18.25 ounce) package yellow cake mix
1 (15 ounce) can pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper liners.
- In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into the prepared muffin cups.
- Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.
Don’t you just love Pinterest? Looking around today, I found this chicken recipe that sounds easy and delicious. It’s CHICKEN CRESCENT ROLL CASSEROLE from Kristen at tastebook.com. (hint: the creamy chicken mixture is stuffed inside the roll)
Chicken Crescent Roll Casserole
- 30 minutes
- cook time:
- 30 minutes
- total time:
- 1 hour
- 2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
- 1 (10 3/4 ounce) can cream of chicken soup, undiluted
- 3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice)
- 1/2 cup 18% table cream (or use whipping cream)
- 4 ounces cream cheese (very soft)
- 4 tablespoons butter (very soft but not melted)
- 1/2-1 teaspoon garlic powder (optional)
- 1/3 cup onion, finely chopped (can use green onions)
- 2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey)
- 1/2-3/4 cup finely grated cheddar cheese
- 1/2 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste)
- 1/2 teaspoon ground black pepper (or to taste)
- 2-4 tablespoons mayonnaise or whipping cream
- 1-2 cup grated cheddar cheese (for topping)
Set oven to 350°F.
Butter a casserole dish (any size to hold crescent rolls).
In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired).
Heat just until the cheese melts (do not boil).
For the filling — (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using).
Add in the chopped chicken, onion and cheddar cheese; mix well until combined.
Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).
. Season with seasoned salt or white and black pepper to taste.
. Unroll the crescent rolls.
Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.
Drizzle a small amount of soup mixture on the bottom of the dish.
. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
Drizzle the remaining sauce on top (you don’t have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired.
Bake for about 30 minutes.
A friend brought these tasty KEY LIME PIE BARS to a recent Titans tailgate in Nashville. I immediately returned and searched for the recipe and found this one from melskitchencafe.com. They are sweet and light and oh-so-delicious! (hint: the crust is made from animal crackers!)
Key Lime Bars
*Makes 16 bars
5 ounces animal crackers (about 2 1/2 cups animal crackers)
3 tablespoons packed light brown sugar
4 tablespoons butter, melted
2 ounces cream cheese, softened to room temperature
1 tbsp grated fresh lime zest (from about 2 limes)
1 can (14-ounce) sweetened condensed milk
1 large egg yolk
1/2 cup fresh lime juice (from about 3-4 regular limes or 20 Key limes)
3/4 cup shredded coconut, toasted
Preheat the oven to 325 degrees F, adjusting an oven rack to the middle position. Line an 8-inch square baking pan with aluminum foil, letting two opposing edges hang over at least an inch or so. Grease the foil with cooking spray.
For the crust, process the animal crackers, sugar and salt together to fine crumbs in a blender or food processor. Drizzle the melted butter over the crumbs and pulse to incorporate (or stir together in a bowl with a fork). Sprinkle the mixture into the prepared pan and press the crumbs into an even layer. Bake the crust until fragrant and golden, about 15-18 minutes.
For the filling, while crust bakes, in a medium bowl, stir the cream cheese, lime zest and salt together until combined. Whisk in the sweetened condensed milk until smooth (you can use a handheld electric mixer, if you want). Whisk in the egg yolk and lime juice until combined.
Pour the filling evenly over the crust. Bake the bars until the filling is set and the edges just slightly begin to pull away from the sides of the pan, 15-17 minutes.
Let the bars cool completely in the pan set on a wire rack, about 2 hours. Then cover the pan with foil and refrigerate until chilled, about 2 hours. Remove the bars from the pan using the foil overhang and cut into squares. Sprinkle with toasted coconut if desired.
Recipe Source: from The Cook’s Country Cookbook
This is a great dish for taking to people who have had surgery, had a baby, etc. This CHICKEN VEGETABLE ONE PAN OVEN MEAL will be an easy “go to” for many occasions or for a quick supper.
4-6 raw chicken breasts, new potatoes, green beans (fresh or canned-really any green veggie would work. Broccoli is good, too). Arrange in 9×13 dish. Sprinkle with a packet of Italian dressing mix and then top with a melted stick of butter. Cover with foil and bake at 350 degrees for 1 hour.
How can you go wrong with this CHEESECAKE DIP topped with cherry pie filling via shellythemomager ! Only five ingredients and about 7 minutes to make!
1 block cream cheese
1 tub marshmallow cream
2 tubs cool whip
2 cans cherry pie filling
Another great and cheesy recipe from closetcooking.com is Hot Cheesy Corn Dip. Talk about comfort food! This is a MUST to try.
1 tablespoon butter
2 cups corn kernels (from 2 ears corn)
salt and pepper to taste
1 tablespoon butter
1/2 cup yellow onion (chopped)
1/4 cup red bell pepper (chopped)
1/4 cup chopped green onions (green and white parts)
1 jalapeno (chopped)
2 teaspoons garlic (chopped)
1/4 cup mayonnaise
1 handful monterey jack (grated)
1/4 teaspoon cayenne
1 handful sharp cheddar (grated)
1. Melt the butter in a pan.
2. Add the corn, season with salt and pepper and saute until the corn starts to turn golden brown, about 5 minutes. Set aside.
3. Melt the butter in a pan.
4. Add the onion, and pepper and saute until the onions are soft, about 2 minutes.
5. Add the green onions, jalapeno and garlic and saute until softened, about 2 minutes.
6. Mix the corn, onions, peppers, mayonnaise, monterey jack and cayenne in a bowl.
7. Pour the mixture into an 8×8 inch baking pan and top with the cheddar cheese.
8. Bake in a preheated 350F oven until bubbling and golden brown on top, about 10-20 minutes.
When tomatoes and corn are in season, nothing could be better than mixing these two ingredients. Can’t wait to try the Corn and Tomato Pie recipe by ClosetCooking.
Corn and Tomato Pie
Servings: makes 6+ servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
- 1 1/2 cups corn, about 3 ears
- 1 1/2 pounds beefsteak tomatoes, about 4 medium, diced
- 4 strips bacon, cut into small pieces and cooked (optional)
- 1/4 cup mayonnaise or sour cream
- 2 green onions, sliced
- 1 handful basil, chopped
- 1 1/2 cups cheddar cheese, grated
- 1/4 teaspoon cayenne
- salt and pepper to taste
- 2 pie crusts pastry or biscuit
- 1 tablespoon butter, melted
- Mix the corn, tomatoes, bacon, mayo, green onions, basil, cheddar cheese and cayenne and season with salt and pepper.
- Fit one of the pie crusts into a 9 inch pie plate, pour in the corn and tomato mixture and fit the remaining pie crust on top folding it over the edges of the bottom one and crimping to seal in the juices.
- Brush top of the pie with butter and cut 3-4 1-2 inch slits in the crust to let out the steam.
- Bake in a preheated 350F oven until the top is golden brown and the filling is bubbling, about 30-40 minutes.
Need something easy to throw in the kid’s lunch box or take to a tailgate or potluck? Then try this German Chocolate Snack Cake! They say it tastes like a dense brownie with a cheese cake topping.
German Chocolate Snack Cakes
Southern Living NOVEMBER 2009 and myrecipes.com
- Yield: Makes 18 squares
- Prep time:15 Minutes
- Total:2 Hours, 20 Minutes
- 1/2 cup chopped pecans
- 1 (18.25-oz.) package German chocolate cake mix
- 4 large eggs, divided
- 1/2 cup butter, melted
- 1 (16-oz.) package powdered sugar
- 1 (8-oz.) package cream cheese, softened
1. Preheat oven to 350°. Arrange pecans in a single layer in a shallow pan. Bake pecans 5 to 7 minutes or until lightly toasted and fragrant. Remove from oven. Reduce oven temperature to 300°.
2. Stir together cake mix, pecans, 1 egg, and butter; press mixture into bottom of a lightly greased 13- x 9-inch pan.
3. Beat powdered sugar, softened cream cheese, and remaining 3 eggs at medium speed with an electric mixer until smooth. Spoon powdered sugar mixture over batter in pan, spreading to edges.
4. Bake at 300° for 1 hour. Let cake cool completely (about 1 hour). Remove cake from pan to a cutting board, and cut into 2 1/2- to 3-inch squares.
*Picture and recipe from Southern Living Classic Southern Desserts