Easy Corn Casserole

Ok, so I haven't posted on here in forever! I feel like the last couple months have flown by! We just recently moved to a new house, and we are finally settling in. I don't even know what recipe to start with....but I'm keeping it simple and going with an extra easy one. :)
   This corn casserole is seriously SO easy and it goes well with many dishes. I usually like to make it with "mexican" dinners...like if I make tacos, or enchiladas. It would go good with chili too!

Ingredients: 2 eggs, beaten
                    1 can corn, don't drain
                    1 can cream corn, don't drain
                    1/4 cup butter (melted)
                    1 box jiffy cornbread mix
                     1 onion, chopped
                    *jalapeno, chopped *if you're feeling spicy

Directions:  So all you have to do is mix the beaten eggs with the cans of corn, then add the melted butter, jiffy mix, onions, and jalapeno (if you want them). Pour it in a greased 8x8 dish.
Bake at 375 for about 45 min. to up to an hour. SO EASY!

*I always sprinkle sea salt on top when it's done

Southwest Cornbread Salad

I got this recipe from a cookbook from my sister Lisa's work. All the employees put in a few of their favorite recipes and this one sounded good, so thanks Brenda! It's something different and would make a great side dish for the upcoming summer cookouts. :)

Ingredients: 16 oz. pkg mexican cornbread mix
                    1 oz. envelope ranch dressing mix
                    1 c. buttermilk
                     1 c. mayo
                     1 small head of lettuce, shredded
                    2 large tomatoes, chopped
                    1 (15 oz. ) can black beans (rinsed and drained)
                    1 (15 oz) can corn, drained
                   Red pepper, chopped
                    Pkg. of shredded cheese
                     Pkg. of bacon bits
                   1 onion, chopped

Directions: Prepare the cornbread according to directions on package. Cool and crumble. Set aside. Mix the ranch mix with the buttermilk and the mayo. Set aside. Layer a deep pan ( A 9x13 will work if you don't have anything deeper, but it will be filled to the tip top!) with half of the cornbread, lettuce, tomatoes, beans, corn, peppers, cheese, bacon bits, and onion. Spoon half of the dressing evenly over the top. Repeat the layers with the remaining ingredients and dressing. Cover and chill for at least 2 hours.

Servings: A Lot!

In The Pan

This recipe means a lot to me, because it's my grandma Howards. It reminds me of our visits to her in Missouri. I actually need to ask my cousins exactly who came up with this and named it....if I had to guess it would be my Uncle Jim. My Grandma and my Uncle are both in heaven right now, so this dish means a lot. Thanks Kelly for reminding me!
   Also, I know the picture looks like a pile of mush, and it's a little bit hillbilly....(I am not ashamed! :) But I am telling you those are the best dishes!!

Ingredients: 1 1/2 - 2 lbs. ground beef
                    4 slices bacon, uncooked
                     2-3 cans of vegetarian vegetable soup
                     1 onion, chopped
                    Potatoes (5 lb bag)
                    Cheese for the potatoes (optional) *
                    Ketchup (for dipping, of course!)

Ok, so first just spread the beef out into an ungreased 9x13 pan. Cook it at 325 for about 15-20 minutes or until it's cooked pretty much all the way through.
   While that is going, make your mashed potatoes. For people that don't know how to make potatoes.......cut the skin off the potatoes and chop them into chunks and boil them in water until soft. Then drain. Then, add about 1 stick of butter and a little milk until you get the right consistency while blending with a blender. Then, if you want add some cheese to it for cheesy potatoes. (If I have it in the house I do....if not I don't.) I actually had some onion and chive cream cheese I threw in there with some shredded cheese I had. Whatever you feel like.
      So after the meat is done, drain the grease from it and put 4 pieces of raw bacon on top. Then, put the cans of veggie soup, then the chopped onion, and finally the mashed potatoes. Bump the oven up to 350 and cook for about 15 minutes or so, or until the mashed potatoes get a little crisp at the peaks.
   When it's done make sure to take the bacon out. My family always gave the bacon to the dogs....a nice little treat! :) My Uncle even used to have a dog named MINDY, (true story) I always joke with my mom about that too, because the dog was there BEFORE me......(thanks for naming me after a dog mom! haha....she was a good dog!)

ENJOY! (Don't forget to dip in ketchup! )

SERVINGS: A FAMILY :)

Strawberry Zebra Popcorn Balls

I have been looking for a yummy popcorn ball recipe for a baby shower I'm throwing for my sister in law. I found a simple one on pinterest, and then of course changed some things to it. The theme to her baby shower is pink and zebra print, so that's what I was going for with the pink strawberry flavor and the drizzled chocolate and white chocolate on top is supposed to be for the zebra print. Use your imagination! :) These are soooo cute and you could use any flavor jell-o for any color for any occasion!
Warning: They are pretty sweet and chewy...but that's what popcorn balls are for!

Ingredients:  3 bags of popcorn ( I think I just got the regular butter kind)
                     1 cup light corn syrup
                   1/2 cup sugar
                     1 small box of jell-o (I got strawberry)
                  Almond Bark brand chocolate and white chocolate chunks
                    paper cupcake holder things

Directions: So in a pan, stir in the corn syrup and the sugar. Heat to boiling. (stir it pretty constantly) Once it reaches a boil, let it boil for one minute only, and then remove from stove and stir in the jell-o mix. Pop your bags of popcorn and then pour the mixture over it and stir it quickly to try and cover it evenly. It's easier to use your hands too, just be careful because it's kinda hot! Then, just form them into cute little balls. Butter your hands to prevent them from sticking all over you. Then, melt the chocolates in the microwave and drizzle on top! Place in the cupcake holders and you're done!

Servings: Depends on how big you make them...but I think mine made like 25.

Cheesy, Broccoli Tator Tot Casserole

Hello everyone! I haven't posted any recipes in a long time....gotta lot of catching up to do! This casserole is so easy and it usually goes over pretty well with kids. It even has mushroom soup in it...but they won't know! As a new parent I have come to learn the joy of hiding healthy foods into meals.

Ingredients: 1 lb. ground beef
                    1 can of cream of mushroom soup
                   Bag of tator tots
                   Fresh Broccoli, chopped
                   Package of shredded mozzarella cheese

   The cheese could have probably been melted a little bit more, but I was STARVING at the time and couldn't wait! :)

Directions:  So first just brown your meat and drain the grease. While you are doing that, boil the water for your broccoli and cook until tender. Then, drain it and set aside. Add the cream of mushroom soup to the meat. Lightly grease a 9x13 pan and pour the meat/soup mixture into the pan. Then, spread the cooked broccoli over it, then the next layer is the cheese. (only use 1/2 of the package)
  Then, just dump the whole package of tator tots on top. Bake at 375 for about 20 minutes. Then sprinkle the rest of the cheese on top and bake it an additonal 5-10 minutes or until the cheese is melted...or in my case...until you can't take it anymore and you just gotta eat!

Servings: It's so hard for me to figure the servings out because I think my family eats more than the average household! haha..we're hungry! but I would say like 4-6 people.

Stuffed Baked Potatoes

This was something I just randomly put together one day. It turned out really good. It's super easy, something different and pretty healthy too!

Ingredients: Potatoes (I only made 2...but it will make up to 4 or 5 I would say if you are using a whole pound of ground turkey.)
                  1 lb. of ground turkey (or ground chicken)
                  1 onion, chopped
                 Fresh broccoli, chopped (about 1 head's worth)
                 Red pepper, chopped
                  Shredded cheese
                 BBQ sauce
                *Foil

Directions: So first, call your mom and ask her what to preheat the oven to for baked potatoes. Haha! I put this, because no matter how many times I ever make baked potatoes I can NEVER remember what to bake them at. So, for documentation purposes, my mom says preheat oven to 425! (what would I do without her?!) Wrap your potatoes up good in foil and poke some holes in the top with a fork. *Sometimes you really gotta stab it pretty good through the foil to get through....also good for a little anger management, lol.* :)
     Then, cook those in the oven until they are soft....when you can squeeze the sides and feel it's soft...It usually takes a good 45 minutes.
    While the potatoes are baking, you can brown your meat, drain the grease and set aside.
Also, boil your chopped broccoli in water until soft, then drain the water and set aside.
 When the potatoes are done, just unwrap them from the foil, slice them in half and top with the meat, bbq sauce, onion, peppers, broccoli and shredded cheese.

*Serves about 4-5, but the great thing about these is you can do as many or as few as you want. :)
 
                 

BBQ Chicken Wraps with Crunchy Oriental Cole Slaw

Me and my husband actually came up with this idea one night when we were both really hungry. He wanted BBQ chicken and I actually wanted a salad....but this is what we came up with, and it was really good!

Ingredients: 2-3 boneless, skinless chicken breasts
                   Your favorite bbq sauce
                   Tortillas
                   
*For the slaw:   Package of coleslaw mix (16oz)
                         6-8 green onions, chopped
                          1/2 cup butter
                          1 head of broccoli, cut into pieces (cut most of the stem off too)
                           2 (3 oz.) packages chicken flavored ramen noodles
                         1 cup slivered almonds
                           1 cup unsalted sunflower seeds
                         1/2 cup sugar
                          1/4 cup apple cider vinegar
                         1/2  cup olive oil
                         1 tsp. soy sauce

               The cole slaw is really good by itself too! It would make a good side item :)

Directions: For the bbq chicken, just boil your chicken in water on the stove until done. Then, just shred it or cut it into pieces and pour bbq sauce on top.
   For the slaw:   Get a HUGE bowl and dump the coleslaw mix, chopped green onions and broccoli pieces in. Set aside.
    Melt the butter in a large skillet over medium heat. Crumble the ramen noodles into a bowl, and mix with the almonds and sunflower seeds. Sprinkle the seasoning packets that came with the noodles in there. Then, add it all to the skillet. Cook and stir until the noodles and nuts are toasted. (about 8 minutes)
   In a jar with a tight lid, combine the sugar, vinegar, olive oil, and soy sauce. Seal it and shake hard to blend together.
    Right before serving, combine the slaw mixture with the nuts and noodles. Pour the dressing over all, and stir briefly to coat.

* Get a tortilla, put some bbq chicken in it, and top with the coleslaw. yum!

*Serving size: For the actual meal as a wrap...it will make about 4-6 (since we only had 2-3 chicken breasts) but the coleslaw makes a TON!