Jiffy Corn Casserole

Something my Grandma Barbara makes that I like a lot! Great side dish.

Ingredients

• 1 can whole kernel corn, drained
• 1 can creamed corn
• 2 eggs, beaten
• 1 box Jiffy corn Muffin mix
• 1 stick butter or 1/2 cup oil (we use the oil)
• 1 cup sour cream
• Garlic Powder
• Shredded Cheese

Directions

1. Preheat oven to 350 degrees
2. Mix all ingredients except cheese
3. Sprinkle cheese on top
4. Bake in 9 x 13 baking dish for 30-45 minutes

Cock Pot Stroganoph

No it's not misspelled. That's the actual recipe name from a friend of the family. It's a super easy crock pot recipe.

Ingredients

• 2 cans of cream soup (whatever you like) [I use one chicken and one mushroom]
• 1 can of water
• 1 pkg dry onion soup [I omit this as I didn't like it]
• 2 pounds of stew meat or round steak or cube steak or chicken [I use stew meat]
• 1/2-1 package of egg noodles, cooked

Directions

Combine soups, water, dry onion soup, and meat into crock pot. Either cook on high for 8 hours or if home cook on high 4-6 hours then a couple on low. After meat cooked you can add noodles. Then serve

Slow Cooker Pulled BBQ Pork

Another recipe courtesy of All Recipes. I'm finally started to like a little BBQ so I decided to find a recipe for pork tenderloin since I buy that all the time.

Ingredients

• 1 (2 pound) pork tenderloin
• 1 (12 fluid ounce) can or bottle root beer
• 1 (18 ounce) bottle your favorite barbecue sauce
• 8 hamburger buns, split and lightly toasted

Directions

Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

Salsa Chicken Rice Casserole

I got this from All Recipes. (http://allrecipes.com/recipe/salsa-chicken-rice-casserole/detail.aspx)

Ingredients

• 1 1/3 cups uncooked white rice
• 2 2/3 cups water
• 4 skinless, boneless chicken breast halves
• 2 cups shredded Monterey Jack cheese
• 2 cups shredded Cheddar cheese
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 onion, chopped
• 1 1/2 cups mild salsa

Directions

1. Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
2. Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
4. In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.
5. Bake in preheated oven for about 40 minutes, or until bubbly.

Creamy Chicken and Wild Rice Soup

Courtesy of my mom! Since she loves Bread Co.'s chicken and rice soup she wanted to make her own and found this recipe.

Ingredients

• 4 cups chicken broth
• 2 cups of water
• 2 cooked, boneless chicken breast halves, shredded (boneless skinless chicken breasts)
• 1 package Uncle Ben's Long Grain and Wild Rice with seasoning packet (I like Herb Roasted chicken flavor)
• 1/2 tsp salt
• 1/2 tsp pepper
• 3/4 cup all-purpose flour
• 1/2 cup butter
• 2 cups heavy cream

Directions

Inl arge pot over medium heat, combine broth, water and chicken. Bring just to boiling then stir in rice reserving seasoning packet. Cover and remove from heat.

In a small bowl, combine slat, pepper, and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.

Stir in cream mixture into broth and rice. Cook over medium heat until heated through, 10-15 minutes.

Who Ha Cookies

1 pkg almond bark melted
5 c. Rice crispies
1 c. Peanut butter
2 c. Dry roasted peanuts
2 c. Mini marshmellows

Melt bark on stove then combine ingredients in large bowl. Drop on wax paper let sit 4 hours or overnight.

CRISPY PARM-CRUSTED FILLET OF FISH AND BOWTIES WITH PEAS

INGREDIENTS

1 1/2 cups all-purpose flour

1 tablespoon Old Bay seasoning

3 eggs

4 tilapia or sole fillets (6 ounces each)

2 cups breadcrumbs or crushed crackers

3/4 cup grated Parmigiano Reggiano cheese, divided

1 tablespoon thyme, finely chopped

2 lemons, zested, then cut into wedges, divided

Salt

1 box bowtie pasta, regular or whole grain

6 tablespoons extra virgin olive oil (EVOO), divided

1 large onion, finely chopped

3 cloves garlic, finely chopped or grated

1 cup frozen peas, defrosted

1-2 tablespoons butter

3 sprigs mint, chopped

1/4 cup flat leaf parsley, chopped

Freshly ground pepper

1 head butter lettuce, for garnish

Serves 4

PREPARATION

Pre-heat the oven 250˚F.

Set up three dishes for breading the fillets: In the first, combine the flour with the Old Bay. In the second, beat the eggs with a splash of water. In the third, combine the breadcrumbs, 1/2 cup Parmigiano Reggiano cheese, thyme and lemon zest. Dip each fish fillet first in the flour mixture, then the egg and finally in the breadcrumbs. Place the coated fillets onto a sheet tray and reserve.

Bring a large pot of water to a boil over high heat. Once boiling, add some salt and drop the pasta. Cook to al dente, according to the package directions.

While the pasta is cooking, pre-heat a large skillet over medium heat with 2 tablespoons EVOO. Add the onion and garlic to the hot skillet and cook until tender.

Pre-heat a large skillet with about 4 tablespoons EVOO and sauté the first two fish fillets until golden brown, about 2 minutes per side. Once the first two fish fillets, place them in the hot oven to keep warm while you cook up the other two.

While you are cooking up the fish, add the peas and butter to the skillet with the onion and garlic. Ladle a spoonful of the pasta cooking water into the peas, remove them from the heat and toss in the mint and parsley.

When the pasta is done, drain it well and return it to the pot it was cooked in. Add the peas and sauce to the cooked bowties, then season with a bit of salt and pepper and the remaining Parmigiano Reggiano cheese.

To serve, place one or two leaves of butter lettuce inside each serving bowl, then fill the lettuce cup with some of the bowtie pasta with peas. Plate the fish on a separate large serving platter with lemon wedges alongside.