CHEESY CREAMED CORN CASSEROLE RECIPE

Ingredients:

1 (15¼-ounce) can sweet whole kernel corn, drained
1 (14¾-ounce) can sweet cream style golden corn
1 (8¼-ounce) package corn muffin mix
1 cup (8 ounces) sour cream
½ cup (4 ounces) unsalted butter, melted
6 ounces cheddar cheese, shredded (about 1½ cups), divided

Instructions:

1. Preheat oven to 350 degrees F. Grease a 9x13-inch casserole dish; set aside.

2. In a large bowl, use a rubber spatula to mix together the corn, muffin mix, sour cream, melted butter, and ½-cup of the cheese. Pour the mixture into the prepared casserole dish and spread into an even layer.

3. Bake for 45 minutes, or until the top is golden brown. Increase the oven temperature to 400 degrees F and sprinkle the top with the remaining cheddar cheese. Return to the oven and bake for an additional 5 to 10 minutes, until the cheese is melted and bubbly. Allow the casserole to sit for at least 5 minutes before serving.

Note: 

This baked up fairly thin in the 9x13-inch casserole dish, so you may consider using a smaller, 2-quart baking dish if you'd like a thicker/higher casserole.

1. Recipe Source:browneyedbaker

BACON RANCH DEVILED EGGS WITH HIDDEN VALLEY RANCH RECIPE

Ingredients:

• 12 hard boiled eggs
• ¼ cup Mayonnaise
• 3 tablespoons dijon mustard
• 2 teaspoons of Hidden Valley Ranch mix
• 3 tablespoons of dill relish
• salt & pepper to taste
• fine bacon bits as garnish

Instructions:

1. Cut eggs in half and carefully remove the yolks into a small bowl. Set white aside. In the yolk bowl add mayonnaise, mustard, Hidden Valley Ranch mix, relish, salt & pepper. Mix well until the yolk mixture is really smooth. Add the yolk mixture back into the egg whites and garnish with the fine bacon bits.
2. Bacon Ranch Deviled Eggs with Hidden Valley Ranch.

1. Recipe Source:whipperberry

CHOPPED SPINACH AND PASTA SALAD WITH BALSAMIC VINAIGRETTE RECIPE

Ingredients:

FOR THE DRESSING

• 1/4 cup balsamic vinegar
• 1/2 cup oil
• 1 packet zesty Italian dressing mix

FOR THE SALAD

• 12 ounces rotini pasta, cooked
• 1 cup chopped carrots
• 1 red pepper chopped
• 1 green pepper chopped
• 1/4 cup red onion chopped finely
• 1 cup black olives, halved
• 3 cups (packed) baby spinach, chopped
• 1/4 cup grated parmesan cheese
• sea salt to taste

Instructions:

FOR THE DRESSING

1. Add all the ingredients to a mason jar, screw on the lid, and shake well to dissolve dressing mix. Set aside.

FOR THE SALAD

1. Cook pasta according to directions, drain, rinse with cold water, and then drain again. Pour pasta into a large bowl.
2. Add carrots, peppers, red onion, black olives, and spinach and mix well.
3. Add about half of the dressing, and toss to coat.
4. Sprinkle Parmesan cheese over the top, mix, and taste for seasoning. Add salt as needed. I added about 1/4 teaspoon.
5. Refrigerate until serving. Serve with remaining dressing if desired.
6. Recipe Source:lovelylittlekitchen

One-Pan Greek Orzo with Tomatoes and Feta Recipe

Ingredients:

3 cups chicken broth
1 1/2 cups dried orzo
1/4 cup butter
2 cloves garlic, minced
1 pint cherry or grape tomatoes, halved
Juice of 1 lemon
Sea salt and freshly cracked pepper, to taste
1/2 cup freshly grated Parmesan
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley

Instructions:

In a large skillet, bring chicken broth to a boil over medium-high heat. Once boiling, add orzo and cook according to package directions (usually 9-10 minutes), stirring occasionally. If needed, add more chicken broth or water while cooking orzo.

Once orzo is fully cooked, reduce heat to medium-low and add butter. Stir until melted. Add garlic and tomatoes; cook for 5 minutes, stirring occasionally, until slightly softened. Remove from heat and add lemon juice. Season with salt and pepper. Stir in grated Parmesan, crumbled feta and parsley.

Recipe Source:thecomfortofcooking

Green Chile Enchilada Casserole Recipe

Ingredients:

• 4 chicken breasts, cooked and shredded
• 9 10-inch white flour tortillas (you can use corn if you like)
• 1 28-oz can green enchilada sauce
• 2 cups shredded Monterey Jack cheese
• 1 8-oz container sour cream

Instructions:

1. Preheat oven to 350 degrees. Lightly grease a 8x11" baking dish.
2. Pour ¼ of the enchilada sauce on the bottom of the baking dish.
3. Rip up 3 tortillas and cover the enchilada sauce layer. Top with half the chicken, ⅔ cup of cheese, ½ cup sour cream, and another fourth of the enchilada sauce. Repeat.
4. Top the last layer of tortillas with the last of the enchilada sauce and the last ⅔ cup of cheese.
5. Cover and bake for 45 minutes. Serve warm.

Notes

I like it best served with a little extra sour cream, tomatoes, and cilantro.

Recipe Source:sixsistersstuff

Skinny Spaghetti Squash Alfredo Recipe

Ingredients:

1 medium-sized spaghetti squash

1 Tablespoon butter

3 cloves of garlic, finely minced

2 Tablespoons flour

1 cup milk (I used fat-free)

1 Tablespoon cream cheese or Neufchatel cheese

1 cup freshly grated Parmesan cheese, plus 2 Tablespoons extra for topping

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground pepper

Crushed red pepper flakes and fresh parsley, for optional garnish

Instructions:

Preheat oven to 350 degrees F.

First, prep the squash. Cut spaghetti squash in half using a large sharp knife, scoop out the seeds and place cut side down on a rimmed baking sheet covered with water. Bake until tender, about an hour.

As an alternate way of baking: Poke a few holes deep into the whole squash with a paring knife. Bake for 60 minutes, remove from the oven and let rest for 10 to 20 minutes before slicing in half with a large serrated knife. Scoop out the seedy inside leaving the spaghetti strands.

Once squash is cooked, use a fork to gently scrape the “spaghetti” strands into the center.

For the sauce, melt butter in a small pot over medium-low heat. Once hot, add garlic and sauté for 1-2 minutes. Whisk in flour, cooking for another minute while stirring. Whisk in milk until no lumps remain. Once hot, add cream cheese and stir until smooth. Remove from the heat. Stir in Parmesan, salt and pepper.

Spoon sauce equally into each spaghetti squash half. Gently pull up the spaghetti strands to coat as much as possible with the sauce. Top with extra Parmesan and place under the broiler of your oven for 2-3 minutes, or until golden and bubbly.

Top each half with a pinch of red pepper flakes and fresh chopped parsley, if desired. Serve hot.

Recipe Source:thecomfortofcooking

ZUCCHINI AND YELLOW SQUASH SKILLET GRATIN RECIPE

Ingredients:

• 2 small zucchini, cut into 1/4 inch slices (about 2 cups)
• 2 small yellow squash, cut into 1/4 inch slices (about 2 cups)
• salt and pepper to taste
• 1 tablespoon butter
• 1 tablespoon flour
• 3/4 cups whole milk
• 1 teaspoon Better Than Bullion Chicken base
• 1/2 cup crushed cheddar flavored crackers (I used Goldfish)
• 1 tablespoon melted butter

Instructions:

1. Preheat oven to 350 degrees.
2. Arrange zucchini and yellow squash in an 8 inch skillet. Starting on the outside of the skillet, overlap each slice and alternate zucchini with yellow squash. Work your way around the skillet until you eventually get to the center. Season with a little salt and pepper to taste. Set aside.
3. In a small saucepan over medium high heat, melt butter.
4. Sprinkle flour over the butter, and whisk together for a couple of minutes or until the butter is slightly browned.
5. Gradually whisk in the milk and chicken base, and whisk constantly until it simmers and thickens slightly, about 3-5 minutes.
6. Pour the white sauce over the squash. Sprinkle crushed cheddar crackers evenly over the top.
7. Drizzle with melted butter.
8. Bake for 20-25 minutes, watching to make sure the top doesn't get too brown.
9. Remove the skillet from the oven and allow it to cool slightly before serving. The sauce will thicken as it cools.

Recipe Source:lovelylittlekitchen

Creamy Avocado Pasta Recipe

Ingredients:

12 oz. pasta (I used whole wheat spaghetti)
2 ripe avocados, pitted and scooped
1 lemon, juiced
2 cloves garlic
1/4 cup olive oil
1 handful fresh basil
1/4 tsp. kosher salt
Freshly grated parmesan

Instructions:

Set a medium-sized pot of salted water to boil. Add pasta, reduce heat slightly and cook until al dente, 8-10 minutes.

In a food processor, combine avocado flesh, lemon juice, garlic, olive oil, basil and salt. Blend until smooth and creamy. Set aside in a large bowl.

Transfer cooked pasta to the bowl. Toss with avocado mixture and freshly grated parmesan. Serve with additional grated parmesan, if desired.

• Recipe Source:thecomfortofcooking

Caprese stuffed avocado Recipe

Ingredients:

• 1 pint of cherry or grape tomatoes, cut in halves
• 8 oz or ½ lb of mozzarella pearls or ciliegine
• ½ cup of basil garlic oil sauce , adjust to taste
• 4 avocados
• Lettuce or salad greens to serve with the avocados - optional
• 4 - 6 tablespoons of balsamic vinegar reduction sauce to drizzle, adjust to taste
• Salt and pepper to taste

Instructions:

For the tomato caprese filling:
1. Place the tomatoes, mozzarella pearls or ciliegine in a bowl with the basil oil, mix well.
2. Can be used immediately or refrigerated until ready to assemble the avocados.
For the caprese stuffed avocados:
3. Cut the avocadoes in half lengthwise, remove pits and carefully peel the avocado halves.
4. Place the peel avocado halves on a plate, can place over lettuce or salad greens.
5. Spoon the tomato mozzarella caprese filling into the avocado halves.
6. Drizzle with the balsamic vinegar reduction and serve immediately.

• Recipe Source:laylita

BACON AND CHEDDAR BEER BREAD RECIPE

Ingredients:

6 slices thick-cut bacon, fried and coarsely chopped, grease reserved
3 cups all-purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
4 ounces sharp cheddar cheese, shredded (about 1 cup)
1 (12-ounce) bottle beer or ale
4 tablespoons unsalted butter, melted
2 tablespoons reserved bacon grease

Instructions:

1. Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan and line with parchment paper; set aside.

2. In a large bowl, whisk together the flour, sugar, baking powder and salt. With a wooden spoon, stir in the bacon and cheese until evenly distributed. Add the beer and stir with the spoon until the batter is evenly moistened.

3. Pour the melted butter into the bottom of the prepared loaf pan, and spoon the batter on top. Drizzle the bacon grease evenly over the top of the batter.

4. Bake until a thin skewer inserted into the middle comes out clean, 50 to 60 minutes. Remove from the oven and allow to cool for at least 10 minutes before slicing and serving. Leftovers can be wrapped in plastic wrap and stored at room temperature for up to 3 days.

• Recipe Source:browneyedbaker

HOT CROSS SCONES RECIPE

Ingredients:

Scone Ingredients:

• 3 cups flour
• 2 tbsp granulated sugar
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp cloves
• 4½ tsp baking powder
• ½ tsp salt
• zest from 1 lemon
• ½ cup currants
• ¾ cup butter, cold and cut into small cubes
• 1 egg
• ¾ cup buttermilk

Icing Ingredients:

• 1 cup icing sugar (confectioners sugar)
• 1 - 2 tbsp buttermilk

Instructions:

1. Preheat your oven to 400 degrees.
2. Line a baking sheet with parchment paper. Set aside.
3. In a large bowl, sift together the flour, sugar, cinnamon, nutmeg cloves, baking powder and salt.
4. Stir in the lemon zest.
5. Using a pastry cutter, cut the butter into the dry ingredients until the mixture resembles coarse sand with a few pea-sized pieces.
6. Whisk in the currants.
7. In a separate bowl, whisk together the buttermilk and egg.
8. Add the buttermilk/egg mixture to the flour mixture and stir until just combined.
9. Turn the dough onto a lightly floured surface and knead until a loosely formed ball of dough is formed. Then gently work the dough into a 1 inch thick disk.
10. You can use a 3 inch biscuit cutter to cut out the scones, or I like to use a pizza cutter and cut the disk into 12 equal sized pieces.
11. Transfer the scones to your parchment paper lined baking sheet, and brush with a little buttermilk.
12. Bake for 12 - 15 minutes or until the edges are golden brown.
13. Transfer the scones to a rack to cool completely before applying the glaze.
14. To make the glaze, stir together the buttermilk and icing sugar until the desired consistency.
15. Transfer the glaze into a ziplock bag, cut a corner of the bag off, and pipe the icing onto the cooled scones.

• Recipe Source:whipperberry