2 eggs, lightly beaten
8 oz. sour cream
1 can creamed corn
1 can whole kernel corn (drained)
1 small box cornbread mix
1 T. sugar
Salt & pepper
Mix everything together and bake in a greased casserole dish for 90 minutes at 350 degrees.
Monday, February 27, 2017
Corn Pudding
Corn Pudding
2 eggs, lightly beaten
8 oz. sour cream
1 can creamed corn
1 can whole kernel corn (drained)
1 small box cornbread mix
1 T. sugar
Salt & pepper
Mix everything together and bake in a greased casserole dish for 90 minutes at 350 degrees.
2 eggs, lightly beaten
8 oz. sour cream
1 can creamed corn
1 can whole kernel corn (drained)
1 small box cornbread mix
1 T. sugar
Salt & pepper
Mix everything together and bake in a greased casserole dish for 90 minutes at 350 degrees.
Monday, February 20, 2017
Raspberry White Chocolate and Almond Trifle
RASPBERRY WHITE CHOCOLATE AND ALMOND TRIFLE
3½ c. chilled heavy whipping cream
7 oz. crisp ladyfinger cookies
1 c. raspberry jam
12 oz. high quality white chocolate (like Lindt brand)
18 oz. frozen unsweetened raspberries
1¼ tsp. almond extract
6 oz. fresh raspberries
½ c. sugar
¾ c. sliced almonds
½ c. water.
Chop the white chocolate. Bring 1 cup cream to simmer in a saucepan. Remove from heat. Add the chopped white chocolate; whisk until smooth. Cool about 10 minutes. Beat 2½ c. cream and ½ tsp. almond extract to soft peaks. Fold in the white chocolate mixture. Stir sugar and water in a saucepan over medium heat until the sugar melts. Mix in ¾ tsp. almond extract; remove from heat. Set the frozen raspberries out to partially thaw. Quickly submerge 1 ladyfinger in the syrup; shake off excess. Place the dipped ladyfinger in the bottom of a 14-cup trifle dish. Repeat with enough ladyfingers to cover the bottom of the dish. Melt the raspberry jam over low heat in a saucepan. Spread 1⁄3 of the melted jam over the ladyfingers in the dish. Top with 1⁄3 of the partially thawed raspberries using the juice. Spread 1⁄3 whipped cream mixture over the raspberries. Repeat the layers 2 more times. Mound the fresh raspberries in the center of the trifle. Sprinkle almonds around the edge. Cover and chill at least 5 hours and up to 24 hours.
Excerpt From: Kerrey, Deb. “Gourmet Simplified Delicious Desserts" available at www.smashwords.com
3½ c. chilled heavy whipping cream
7 oz. crisp ladyfinger cookies
1 c. raspberry jam
12 oz. high quality white chocolate (like Lindt brand)
18 oz. frozen unsweetened raspberries
1¼ tsp. almond extract
6 oz. fresh raspberries
½ c. sugar
¾ c. sliced almonds
½ c. water.
Chop the white chocolate. Bring 1 cup cream to simmer in a saucepan. Remove from heat. Add the chopped white chocolate; whisk until smooth. Cool about 10 minutes. Beat 2½ c. cream and ½ tsp. almond extract to soft peaks. Fold in the white chocolate mixture. Stir sugar and water in a saucepan over medium heat until the sugar melts. Mix in ¾ tsp. almond extract; remove from heat. Set the frozen raspberries out to partially thaw. Quickly submerge 1 ladyfinger in the syrup; shake off excess. Place the dipped ladyfinger in the bottom of a 14-cup trifle dish. Repeat with enough ladyfingers to cover the bottom of the dish. Melt the raspberry jam over low heat in a saucepan. Spread 1⁄3 of the melted jam over the ladyfingers in the dish. Top with 1⁄3 of the partially thawed raspberries using the juice. Spread 1⁄3 whipped cream mixture over the raspberries. Repeat the layers 2 more times. Mound the fresh raspberries in the center of the trifle. Sprinkle almonds around the edge. Cover and chill at least 5 hours and up to 24 hours.
Excerpt From: Kerrey, Deb. “Gourmet Simplified Delicious Desserts" available at www.smashwords.com
Monday, February 13, 2017
Asian Lettuce Wraps
ASIAN LETTUCE WRAPS
2 T. canola oil
2 T. dark sesame oil
2 T. rice vinegar
2 T. soy sauce
2 tsp. Sriracha sauce
2 tsp. grated fresh ginger
3 garlic cloves, minced
4 skinless boneless chicken breasts
1 head Boston lettuce
1/2 c. bean sprouts
1/2 c. diced red onion
1/2 c. grated carrots
Combine 1 T. canola oil, sesame oil, rice vinegar, soy sauce, Sriracha sauce, ginger and garlic in a bowl; stir with a whisk. Set aside 3 T. of this sauce mixture. Place the remaining sauce mixture in a zip lock bag. Add the chicken breasts to the bag. Seal and marinate in the refrigerator for 1 hour. Remove the chicken from the bag; discard the marinade. Heat a frying pan over medium-high heat. Put 1 T. canola oil in the pan. Cook the chicken in the pan until done. Let stand 5 minutes then thinly slice. Set out the lettuce, bean sprouts, onion and carrots. Set out the reserved sauce mixture. Let each person make their own lettuce wrap by taking a lettuce leaf and adding what they like.
Excerpt From: Kerrey, Deb. “91 Amazing Appetizers" available at www.smashwords.com
2 T. canola oil
2 T. dark sesame oil
2 T. rice vinegar
2 T. soy sauce
2 tsp. Sriracha sauce
2 tsp. grated fresh ginger
3 garlic cloves, minced
4 skinless boneless chicken breasts
1 head Boston lettuce
1/2 c. bean sprouts
1/2 c. diced red onion
1/2 c. grated carrots
Combine 1 T. canola oil, sesame oil, rice vinegar, soy sauce, Sriracha sauce, ginger and garlic in a bowl; stir with a whisk. Set aside 3 T. of this sauce mixture. Place the remaining sauce mixture in a zip lock bag. Add the chicken breasts to the bag. Seal and marinate in the refrigerator for 1 hour. Remove the chicken from the bag; discard the marinade. Heat a frying pan over medium-high heat. Put 1 T. canola oil in the pan. Cook the chicken in the pan until done. Let stand 5 minutes then thinly slice. Set out the lettuce, bean sprouts, onion and carrots. Set out the reserved sauce mixture. Let each person make their own lettuce wrap by taking a lettuce leaf and adding what they like.
Excerpt From: Kerrey, Deb. “91 Amazing Appetizers" available at www.smashwords.com
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