Tuesday, January 27, 2009

Corn Casserole


1 can creamed corn
1 can whole corn, drained
1 stick butter, softened
1 block cream cheese, softened
1 bag/box corn bread mix
2 eggs
1 cup (and extra) cheddar cheese

Mix butter and cream cheese until cream cheese is very well blended (this is a huge thing, you don't want your cream cheese clumpy).
In a bowl combine cheese/butter mix, cornbread mix, corns, eggs, and 1 cup cheddar cheese.
Pour into a greased dish.
Cover with as much cheese as you would like, for me it's a cup.

Cook at 350 for about 45mins. Our old stove needs to cook it for longer so make sure it's cooked throughly by checking with a toothpick.

Homemade Baked Mac N Cheese

All you need:


Cook your macaroni, for three people and leftovers for lunch I cook half a box.
Grease a baking dish and pour the cooked macaroni in. Pour milk to about the halfway point of the macaroni.
Cover with velvetta, in my opinion, the more the better.
Cover with foil. (Word to the wise, don't uncover while cooking, it causes the mac to dry out.)

Cook at 350 for about 40mins.

Stir and enjoy.

Salt & Pepper Chicken

This is my go to meat! It started as an "oops, let's throw some stuff in here so it tastes ok" and ended as delish.

Like always, my recipe is to taste and isn't exact measurements.

McCormick Grill Mates Montreal Steak Grinder (or I suppose you could buy the regular shaker, I just have a fasination with grinders.)
Chicken (like 5x's more than you think you'll need)
Olive oil

Cut chicken into pieces, I like mine tiny, Tim likes his bigger, Brittyn just likes hers.
Pour some OO in a pan and throw your chicken in. Generously sprinkle all your seasonings on the chicken.
Brown chicken.

I like to sprinkle the spices multiple times as I brown. The more you put on the better it tastes.