1 can niblet corn (or whole kernal corn)
1 can cream corn
1 (8 oz.) ctn sour cream
1 egg
1 stick butter - melted
1 box Jiffy corn muffin mix.
Mix all ingredients together and bake in 8x8 pan at 350 for 45 minutes.
Monday, December 15, 2008
Thursday, December 11, 2008
Lazy Bruschetta
INGREDIENTS
4 slices Italian bread, 1/2 inch thick
1/2 cup olive oil
1 tablespoon garlic salt
1 large tomato, sliced
1 cup shredded Italian cheese blend
DIRECTIONS
Preheat your oven's broiler.
Arrange the slices of bread in a single layer on a baking sheet. Mix together the olive oil and garlic powder in a cup or small bowl. Brush onto the slices of bread. Cover each piece of bread with tomato slices, then sprinkle with as much cheese as you like. Drizzle just a bit of the olive oil over the cheese.
Broil for 3 to 5 minutes, until cheese is melted and bread is toasted. Make sure you keep an eye on it - it doesn't take long!
Holiday Peppermint Bark
1 (12 ounce) package milk chocolate chips
1 (12 ounce) package white chocolate chips
24 hard peppermint candies
DIRECTIONS:
LINE baking sheet with waxed paper.
MICROWAVE milk chocolate chips in medium, microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
SPREAD to desired thickness on prepared baking sheet. Refrigerate until firm.
MICROWAVE white chocolate chips in medium, microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
PLACE peppermint candies in heavy-duty plastic bag. Crush candies using rolling pin or other heavy object. While holding strainer over melted white chocolate, pour crushed candy into strainer. Shake to release all small candy pieces; reserve larger candy pieces. Stir morsel-peppermint mixture.
SPREAD white chocolate on top of prepared milk chocolate layer. Sprinkle with reserved candy pieces; press in lightly. Let stand for about 1 hour or until firm. Break into pieces. Store in airtight container at room temperature.
*For stronger peppermint flavor, add 1/2 tsp peppermint extract to white chocolate
1 (12 ounce) package white chocolate chips
24 hard peppermint candies
DIRECTIONS:
LINE baking sheet with waxed paper.
MICROWAVE milk chocolate chips in medium, microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
SPREAD to desired thickness on prepared baking sheet. Refrigerate until firm.
MICROWAVE white chocolate chips in medium, microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
PLACE peppermint candies in heavy-duty plastic bag. Crush candies using rolling pin or other heavy object. While holding strainer over melted white chocolate, pour crushed candy into strainer. Shake to release all small candy pieces; reserve larger candy pieces. Stir morsel-peppermint mixture.
SPREAD white chocolate on top of prepared milk chocolate layer. Sprinkle with reserved candy pieces; press in lightly. Let stand for about 1 hour or until firm. Break into pieces. Store in airtight container at room temperature.
*For stronger peppermint flavor, add 1/2 tsp peppermint extract to white chocolate
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