Classic Baked Corn Pudding

This is another great recipe from Pillsbury. Doesn't it look delicious? I can't wait to give it a try.

The recipe calls for frozen corn but the folks at Pillsbury say you can use three 15.25-ounce cans of Green Giant® whole kernel corn, drained, instead of the frozen corn. Also, for a change of flavor, you can add 1/2 teaspoon dried basil leaves with the parsley. 

               

Classic Baked Corn Pudding

1/2 cup butter or margarine

1 small onion, chopped (1/4 cup)

1/2 cup all-purpose flour

1/2  teaspoon salt

1/2  teaspoon pepper

4  cups milk (1 quart)

6  eggs, slightly beaten

2  cups shredded Cheddar cheese (8 oz)

2  bags (12 oz) Green Giant ® Valley Fresh Steamers™ Niblets® frozen corn, thawed, drained

1/2  cup chopped fresh parsley or 2 tablespoon parsley flakes

3/4  cup Progresso® plain bread crumbs

3  tablespoons butter or margarine, melted

 

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.

 In 4-quart Dutch oven, melt 1/2 cup butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs and cheese. Stir in corn and parsley. Pour into baking dish.

 In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture.

 Bake uncovered 55 to 65 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.

 

One serving is 260 calories.

Chocolate Lime Pie

This recipe comes from an old yellowed newspaper clipping. There’s just nothing quite like a chocolate pie unless, of course, you mix it with a little bit of lime. Yum!
This is a different version of a recipe I published earlier. Sometimes the best recipes are combinations of two favorites. I think I'll give it a try. Nothing like a taste test, don't you agree?

Chocolate Lime Pie

One 12-oz. can evaporated milk
One 3-oz. box lime gelatin
1 cup hot water
One 8-oz. package cream cheese
¾ cup sugar
1 teaspoon vanilla
Chocolate wafer crust

Chill evaporated milk thoroughly (it must be VERY cold).

Mix the gelatin and hot water. Chill until it is slightly thickened, or about the consistency of unbeaten egg whites.

Cream together the cream cheese, sugar and vanilla until well blended. Fold in thickened gelatin.

Whip the evaporated milk until stiff peaks form. Fold milk into the gelatin and cream cheese mixture.

Pour into chocolate cookie crust and chill thoroughly before serving.

Variation:

Substitute lemon gelatin and use a graham cracker crust.

Chocolate Wafer Crust

1 ½ cups chocolate wafer crumbs

1/3 cup butter or margarine, melted

Combine crumbs and butter until well mixed. Firmly press crumb mixture evenly over bottom and sides of a 9-inch pie plate.

Makes 1 pie crust.

Easy Pumpkin Mousse

This recipe comes from the December 1990 issue of Good Housekeeping magazine. That magazine is still one of the best for providing wonderful recipes, especially at Christmas.

Easy Pumpkin Mousse

1 16-oz. can solid-pack pumpkin
2/3 cup packed light brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 ½ cups heavy or whipping cream
Chocolate curls for garnish

About 30 minutes before servings:

In large bowl, stir pumpkin, brown sugar, cinnamon, and nutmeg. In small bowl, with mixer at medium speed, beat heavy or whipping cream until soft peaks form. Fold whipped cream into pumpkin mixture.

Spoon mixture into six 8-oz. glasses. Garnish with chocolate curls.

Makes 6 servings, about 325 calories per serving.

Chicken with Chipotle Cheese Sauce

            This recipe comes from the folks over at Campbell's. You can see a photo at their website and check out lots of other recipes with cheese, one of my favorite things.

One thing I love about the Campbell's site is that it allows reviews from those who have tried the recipes. One person substituted red cayenne pepper for the chipotle chile pepper. That's a good substitution for me because red cayenne pepper is something I always have on hand. Another person suggested using 1 cup of onions instead of two. I suppose it's probably just a matter of what you like.

Chicken with Chipotle Cheese Sauce

2 tablespoons olive oil
6 skinless, boneless chicken breast halves (about 1 1/2 pounds)
2 large onions, coarsely chopped (about 2 cups)
1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
2 tablespoons milk
1/2 teaspoon ground chipotle chile pepper
2 medium tomatoes, coarsely chopped (about 2 cups)
1/4 cup chopped fresh cilantro leaves, chopped

Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.

Heat the remaining oil in the skillet over medium heat. Add the onions and cook until tender-crisp, stirring occasionally.

Stir the soup, milk, chile pepper and tomatoes in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cilantro, if desired

Makes 6 servings.

Cheesy Hash Brown Casserole

This recipe comes from the folks over at Kraft. What a wonderful Hash Brown Casserole recipe!

One thing I love about Kraft is that they always include tips and such with their recipes. Check out their website for many other recipes.

For an extra twist on this casserole, Kraft suggests crushing 30 RITZ Crackers and mixing them with 2 tablespoons melted margarine. Just sprinkle it over the top of the casserole before baking. Yum!

 

Cheesy Hash Brown Casserole

 

4 slices OSCAR MAYER Bacon, chopped

1 onion, chopped

1 red pepper, chopped

1 pkg. (30 oz.) frozen shredded hash browns, thawed

1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of mushroom soup

1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

1-1/4 cups KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses, divided

 

HEAT oven to 375ºF.
COOK bacon, onions and peppers in large skillet on medium-high heat 5 min. or just until bacon is crisp, stirring occasionally. Transfer to large bowl.
ADD hash browns, soup, sour cream and 1 cup cheese; mix lightly. Spoon into 13x9-inch baking dish; top with remaining cheese.
BAKE 40 to 45 min. or until heated through.

Pumpkin Cake with Cream Cheese Frosting

The pumpkin patch at our church is filled with pumpkins of all sizes. It’s just another sign that fall is in the air. The kids absolutely love it and it’s just so much fun to watch them picking out their special pumpkins. Because they’re so affordable, parents can purchase a larger one for decorating and cooking and each child can get a smaller one for as low as 50 cents per pumpkin.

This recipe is perfect for days like this. Instead of walnuts, I would use pecans. Of course, I’ve spent two days picking up pecans and I’m all about using what you have. This recipe comes from the October 1990 issue of Good Housekeeping magazine. Yeah. I have seriously kept it that long. Give it a try.

Pumpkin Cake with Cream Cheese Frosting

3 cups all-purpose flour
1 ½ cups sugar
1 ¼ cups salad oil
3 ½ teaspoons ground cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
4 large eggs
1 16-oz. can solid-pack pumpkin
1 cup walnuts, coarsely chopped
Cream Cheese Frosting (recipe follows)

Preheat oven to 350 degrees.

In large bowl, measure all ingredients except walnuts and frosting. With mixer at low speed, beat ingredients until just mixed. Increase speed to high and beat 5 minutes, occasionally scraping bowl with rubber spatula. Stir in walnuts. Pour batter into 10-inch tube pan.

Bake cake 1 hour or until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack for 10 minutes; remove from pan and cool cake completely on the rack. Frost cake with Cream Cheese Frosting. Refrigerate.

Makes 16 servings.

Cream Cheese Frosting

2 3-oz. packages cream cheese
1 teaspoon vanilla flavoring
2 cups confectioners’ sugar
2-3 teaspoons milk

In small bow, with mixer at medium speed, beat cream cheese and vanilla flavoring just until smooth. Gradually beat in confectioners’ sugar and 2 to 3 teaspoons milk until it has a thick spreading consistency.

Fudge Brownie Pie

This recipe comes from HERSHEY’S and EAGLE BRAND. It was one of those magazine tear-out recipes that found its way into my stash.

In this part of the country, nuts always means pecans. Okay. You’re right. We grow peanuts as well. But for baking, we use pecans. Peanuts are for peanut brittle.

Another tip is to melt the chocolate and butter in the microwave instead of on the stove. Put the chocolate and butter into a microwave safe dish for 30 seconds on HIGH. Stir. Then repeat until melted. It’s really important to stir after each 30 second period because chocolate made be melted more than you realize. I’ve found the microwave is the best way to melt chocolate.

Fudge Brownie Pie

9-inch unbaked pastry shell
1 cup HERSHEY’S Semi-Sweet Chocolate Chips
¼ cup butter or margarine
1 (14-oz) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
½ cup all-purpose biscuit baking mix
2 eggs
1 teaspoon vanilla extract
1 cup chopped nuts

Heat oven to 375 degrees. Bake pastry shell 10 minutes, remove from oven. Reduce oven temperature to 325 degrees.

In saucepan over very low heat, melt chips with butter. In large mixer bowl, beat chocolate mixture with remaining ingredients except nuts until smooth. Stir in nuts. Pour into prepared pastry shell.

Bake 35 to 45 minutes or until center is set. Cool. Serve warm or at room temperature with ice cream, if desired.