Monthly Archives: September 2012

Cheesy Cornbread Casserole: Boyd Street Kitchen


Cheesy Cornbread Casserole from Kraft

time
prep:
30 min
total:
55 min
servings
total:
10 servings

What You Need

1
lb.  lean ground beef
1
 onion, chopped
1
 jalapeño pepper, seeded, finely chopped
1
can   (15 oz.) enchilada sauce
1
can  (15 oz.) black beans, drained
1
tsp.  garlic powder
1
tsp.  ground cumin
1
pkg.   (8.5 oz.) corn muffin mix
1
pkg.  KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided

Make It

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 Tips

Serving Suggestion
Serve with your favorite steamed vegetable to round out the meal.
Make Ahead
Prepare 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 Extra
Bump up the flavor by stirring chopped canned chipotle peppers in adobo sauce or chopped fresh chives into muffin batter before using as directed.
servings
total:
10 servings
One 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!
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60 Thanksgiving Side Dishes from Southern Living: Boyd Street Kitchen


60 Spectacular Thanksgiving Sides

There’s something for everyone in this special collection of Thanksgiving side dish recipes from Southern Living. Find familiar favorites, along with tempting new creations to try at your Thanksgiving dinner.  See all the recipes here .  You can also click the images below.

Easy Pumpkin Muffins: Boyd Street Kitchen


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.

"Pumpkin Muffins via Boyd Street Kitchen"

Photo by allrecipes.com

 

Easy Pumpkin Muffins

 

Prep Time: 5 Minutes
Cook Time: 25 Minutes

Ready In: 30 Minutes
Servings: 12

Ingredients

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

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper liners.
  2. 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.
  3. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.

 

 

Chicken Crescent Roll Casserole: Boyd Street Kitchen


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 via Boyd Street Kitchen"

Photo from tastebook.com

Chicken Crescent Roll Casserole

prep time:

30 minutes
cook time:
30 minutes
total time:
1 hour
Makes 6 servings

ingredients

  • 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)
  • FILLING
  • 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)

directions

  • 1

     Set oven to 350°F.

  • 2

     Butter a casserole dish (any size to hold crescent rolls).

  • 3

     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).

  • 4

     Heat just until the cheese melts (do not boil).

  • 5

     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).

  • 6

     Add in the chopped chicken, onion and cheddar cheese; mix well until combined.

  • 7

     Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).

  • 8

    . Season with seasoned salt or white and black pepper to taste.

  • 9

    . Unroll the crescent rolls.

  • 10

     Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.

  • 11

     Drizzle a small amount of soup mixture on the bottom of the dish.

  • 12

    . Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.

  • 13

     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.

  • 14

     Bake for about 30 minutes.

Key Lime Pie Bars: Boyd Street Kitchen


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 Pie Bars"

via Mel’s Kitchen Cafe

 

Key Lime Bars

*Makes 16 bars

INGREDIENTS:
Crust:
5 ounces animal crackers (about 2 1/2 cups animal crackers)
3 tablespoons packed light brown sugar
Pinch salt
4 tablespoons butter, melted

Filling:
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
Pinch salt
1 large egg yolk
1/2 cup fresh lime juice (from about 3-4 regular limes or 20 Key limes)

Garnish (optional)
3/4 cup shredded coconut, toasted

DIRECTIONS:
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

 

 

Chicken Vegetable One Pan Oven Meal: Boyd Street Kitchen


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.

"Chicken Vegetable One Dish Oven Meal"

via Pinterest

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.

Cheesecake Dip: Boyd Street Kitchen


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!

"Cheesecake Dip via Boyd Street Kitchen"

via shellythemomager

 

Cheesecake Dip

Ingredients:
1 block cream cheese
1 tub marshmallow cream
2 tubs cool whip
2 cans cherry pie filling
graham crackers

Directions:

This was enough to make 2 8×8 pans (one to take, one to eat!) or one 9×11 pan.
 
First crush one sleeve of the crackers and distribute them evenly between the two pans, smooth them out but do not pack them down.
In a bowl, mix together a block of softened cream cheese (to soften, stick in the microwave for 15 seconds, stir, 15 seconds….or just leave it on the counter for a couple hours) and the jar of marshmallow fluff…mix well.
 
Add in the cool whip one tub at a time, make sure you are mixing the ingredients very well (using a spoon or spatula…not a beater) 
 
Evenly divide the mixture between the two pans and using a clean spoon or frosting knife gently smooth the mixture to the outer corners of the dish (you will want to work from the outside in and make sure you are moving large amounts, the crumbs are not stuck to the bottom of the pan so you will need to work gently or you will end up mixing the crumbs in to your cheesecake dip.
Lastly, top each section with a can of cherry pie filling!  To serve, break up the remaining 2 sleeves of graham crackers into single crackers.
This takes about 7 minutes to make, and keeps well in the fridge for up to 2 days prior to an event. it tastes great right out of the fridge or served at room temperature during a party.
"Cheesecake Dip with Cherry Pie Filling via Boyd Street Kitchen"

Photo via shellythemomager

 

 

 

Hot Cheesy Corn Dip: Boyd Street Kitchen


Another great and cheesy recipe from closetcooking.com is Hot Cheesy Corn Dip.  Talk about comfort food!  This is a MUST to try.

"Hot Cheesy Corn Dip via Boyd Street Kitchen"

Hot Cheesy Corn Dip via ClosetCooking

 

Ingredients:
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)

Directions:
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.

 

Corn and Tomato Pie: Boyd Street Kitchen


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 at Boyd Street Kitchen"

via ClosestCooking

Corn and Tomato Pie

Servings: makes 6+ servings

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Ingredients
  • 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
Directions
  1. Mix the corn, tomatoes, bacon, mayo, green onions, basil, cheddar cheese and cayenne and season with salt and pepper.
  2. 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.
  3. Brush top of the pie with butter and cut 3-4 1-2 inch slits in the crust to let out the steam.
  4. Bake in a preheated 350F oven until the top is golden brown and the filling is bubbling, about 30-40 minutes.

 

 

German Chocolate Snack Cake: Boyd Street Kitchen


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 Cake via Boyd Street Kitchen"

German Chocolate Snack Cakes

Southern Living NOVEMBER 2009 and myrecipes.com

  • Yield: Makes 18 squares
  • Prep time:15 Minutes
  • Total:2 Hours, 20 Minutes

Ingredients

  • 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

Preparation

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.

ENJOY!

*Picture and recipe from Southern Living Classic Southern Desserts

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