Corn Souffle

With Spring here and Summer right around the corner, you will probably be invited to lots of get-togethers.  Crawfish boils, potlucks, church suppers, backyard parties and barbeques abound this time of year.  With good weather comes good times.  So, I thought I'd blog about a dish you can take to your next outing.  Not only is it delicious, it's also versatile and perfectly portable.

I tore this recipe out of a magazine a few years ago but never made it.  I forgot about it, really.  But, I ran across it recently and figured I'd give it a try.  Glad I did!  It was so good!  And don't let the name fool you.  You don't need a souffle dish to make it.

CORN SOUFFLE

2 TBS butter
1 (8oz) package cream cheese, cubed
1 can whole kernel corn, drained
1 can cream corn
1 (8.5oz) package corn muffin mix (I used Jiffy)
2 eggs, beaten
1 cup shredded cheddar

Preheat oven to 350 degrees.  In a big microwave-safe bowl, microwave the butter to melt (about 30 seconds or so).  Add cubed cream cheese and continue to microwave 15-30 more seconds or until the cream cheese is soft.  Stir until well blended.  Add drained whole kernel corn, cream corn, muffin mix and beaten eggs.  Mix well.  Pour into a greased 9x13 baking dish.  Sprinkle cheese on top.

Bake 40 minutes.  Cool slightly before serving.

If you are bringing this to a potluck, cover with foil after cooling slightly.  Cut into squares to serve.

This dish is always popular because just about everyone loves corn.  It's sweet and savory.  Delicious!

A spicier variation:  Use a can of Mexican Corn in place of the regular corn and replace the cheddar with pepper jack cheese.  You could even add some diced jalapeno if you like it extra spicy!

So, the next time you have to bring a dish to a party, give this one a try.  It won't disappoint.

Pina Colada Cake - A Vacation On A Plate!

When I need a little break but can't take a vacation, I like to make an exotic dish.  It makes me feel like I'm travelling, without leaving my kitchen.  One example is this Pina Colada Cake.  When you take a bite, you'll feel like you're sitting on a beach with a cocktail in your hand.

The great thing about this cake is that it only has 3 ingredients!  The icing is pretty easy, too.

PINA COLADA CAKE

Cake:

1 box yellow cake mix (disregard the directions on the box)
1 (20 oz) can crushed pineapple packed in juice
3 eggs

Icing:

1 (8 oz) tub Cool Whip, thawed
1/4 cup vanilla flavored yogurt

Garnish:

1 cup shredded coconut, toasted
1/2 cup pecans, toasted and chopped (optional)

Preheat oven to 350 degrees.  Grease and flour a Bundt pan (or you can use a 9x13 pan or two 9-inch round cake pans).  Shake out any excess flour.

In a large bowl, mix cake mix, eggs and crushed pineapple (including juice) by hand until blended.  Then, mix with an electric mixture on medium speed for 2 minutes.

Pour into prepared pan.

Bake at 350 degrees for 45-50 minutes (for Bundt pan.  Bake about 30-35 minutes in 9x13 pan or 25-30 in round cake pans).  Or until golden and toothpick comes out clean.  Let cool 10 minutes in the pan before turning out.  Let cool completely.

Brush off any excess flour left on the cake.

Meanwhile, toast coconut in a dry skillet over medium heat, stirring, until golden.

Wipe out the skillet, then toast the pecans for a few minutes.  Cool, then finely chop.

Icing:

Mix thawed Cool Whip and vanilla yogurt to blend thoroughly.  (Optional:  Add 1 tsp Rum Extract to icing)

Frost cooled cake.

Sprinkle toasted coconut, then chopped pecans on top of cake.

Refrigerate leftover cake.

So, there you have it, Pina Colada Cake.  Easy, pretty, and delicious!  The next time you need a little escape, make this cake.  It's like a vacation on a plate.

Baseball, Hot Dogs, Apple Pie!

Baseball, hot dogs, apple pie...what's more American than that?  Major League Baseball Opening Day is like a holiday in our house.  We've waited all winter and finally, baseball is back!  You must understand, we are a baseball family.  My husband played in college, my son plays on a travel team, which my husband coaches, and my daughter used to play on an all-boys team when she was a little girl.  We never miss a New York Yankees game on T.V.  We even DVR the games if we're not home.  Some might say "obsessed".  I say "Passionate"!

But, to understand why we love Yankees Baseball so much you need the whole story.  My father-in-law, Sal Durante, was at a Yankee game with his girlfriend (at the time, now his wife) on October 1, 1961.  Yankee Roger Maris was on the brink of breaking Babe Ruth's single-season home run record.  He was tied with the Babe at 60.  In the 4th inning, Maris hit his 61st home run, breaking the record.  My father-in-law caught that ball.  He became a celebrity in New York and around the country.  He tried to give the ball back to Roger Maris, but Mr. Maris told him to keep the ball, sell it and make some money.  He sold it for $5,000.00 and used the money to marry my mother-in-law.  They've been together ever since, over 50 years!  Even though the record has since been broken by Mark McGwire and then Barry Bonds, many people feel, due to the steroid accusations, that Roger Maris is the true record holder.  My father-in-law still gets calls to do interviews and autograph signings.  He was even portrayed in the HBO movie *61.  People are still interested in his story all these years later.

Here's a photo of Roger Maris and my father-in-law, Sal Durante:

So, you can see why Yankee Baseball runs in the family.

When you think of baseball, you think of hot dogs.  So here's a recipe for chili that goes great on a dog and you don't need one of those packets of chili seasoning.  I'll tell you how to make your own packet.

MAKE YOUR OWN CHILI SEASONING PACKET

1 TBS flour
1 tsp onion powder
1 1/2 tsp chili powder
1 tsp salt
1/2 tsp red pepper flakes
1/2 tsp garlic powder
1/2 tsp sugar
1/2 tsp cumin

Mix everything together.  This equals 1 packet that you would buy at the store.

To prepare chili:

Brown 1 lb ground beef and drain off fat.  Add 1 can diced tomatoes, 1 can red kidney beans, 1/4 cup water, and the seasoning mix.  Bring to a boil, then reduce heat and simmer for 30 minutes.  Salt and pepper to taste.
*Add a little hot sauce for extra heat, if desired.

Tip:  Sometimes I use leftover red beans that I've cooked instead of canned beans.  Also, if you have picky eaters who don't like beans, zip them in the food processor until smooth.  That way you can't see the beans but you can still use them to thicken the chili.

Another use for this chili (that reminds me of baseball):  Make a Frito Pie!  If you're from the South, you know what I'm talking about.  If not, a Frito Pie is something you get from the concession stand at the ballpark.  They take a small bag of Fritos and cut it open along the side (lengthwise) and pour in chili.  They give it to you just like that!  Grab a fork and start eating!  It was my favorite thing to get at the ballpark when I was a little girl.  If you want to gild the lily, you can throw some shredded cheddar on top.  Try it.  Trust me.

Here's an easy way to make apple pie.  It kind of tastes like a McDonald's pie.

APPLE PIE-LETS

won ton wrappers (2 for each pie)
canned apple pie filling
melted butter
cinnamon
sugar

Preheat oven to 350 degrees.  Mix 1/4 cup sugar with 1 TBS cinnamon and set aside.  Pour pie filling into a bowl.  Chop the apples into small pieces and stir in a teaspoon of cinnamon.  Place a small spoonful (about a Tablespoon) of filling in the center of the wrapper.  Wet the edges of the wrapper with water using your fingertip.  Top with another wrapper and press the air out.  Seal edges by pressing with a fork all the way around.  Brush the top with melted butter and sprinkle with the cinnamon sugar mixture.  Place pies on a cookie sheet.  Bake at 350 degrees for 13-15 minutes or until golden.  Let cool a bit before eating.

*Sorry no pic on the pie-lets!  My camera batteries died.  I'll add in a pic soon.  Thanks!

So, I hope you make these recipes and watch some baseball.  You don't have to root for the Yankees (just don't root for the Red Sox.)  Enjoy!

Easter Crispy Treats

Happy Easter everyone!  I hope you are enjoying this Easter weekend.  I have been having fun today making cute Easter treats.  Using a Rice Krispie treat recipe as a starting point, I made two super-cute Easter treats for the kids (and me, who am I kidding?  I love those things!)

Here's what I did:

EASTER CRISPY TREATS

1/2 stick butter
4 cups mini marshmallows
5 cups crispy rice cereal
food coloring
jelly beans

Heat a large pot on medium-low heat.  Add butter and stir until melted.  Add marshmallows and stir until melted.

 Once melted, stir in about 5 drops of food coloring.  I used blue.  It's hard to tell from the pictures, but it came out a nice pastel blue color.  Once the food coloring is thoroughly mixed in, add the cereal and stir well.  This takes a little elbow grease, but it needs to be completely mixed together.

 Spray a jelly roll pan (or large cookie sheet with sides) with cooking spray or grease it with butter.  Press the cereal mixture into the pan.  I wet my hands before I do this and it keeps it from sticking to me.  Make sure the mixture is pressed out flat and even.

Use an egg-shaped cookie cutter to cut out the treats.  The amount you can make depends on the size of your cutter.  Mine made 14.

Remove to a rack or platter using a small spatula to help.

Keep the scraps after you've cut them out because we are going to use them to make another treat.

You can decorate them anyway you want.  If you have icing, use that.  I didn't, so here's what I did:

Put some food coloring into the compartments of a clean egg carton (I washed it out with soap and water).

Using a toothpick, paint the eggs with the coloring.

Fun to do with the kids, but be careful.  It will stain!

Now, for the scraps we saved.  Take a small amount and using your thumb, press it into the shape of a bird's nest.

Put 3 jelly beans into the nest for eggs.

A cute, easy treat that any kid would love and we used the scraps to make it.  I love that!

Three of these nests fit perfectly in a snack-size zip bag.  A great way to package them so you can add them to an Easter basket.

  
Happy Easter!

Crockpot Chicken Noodle Soup

It has been unusually cold here in South Louisiana for this time of year.  Cold weather always makes me hungry for soup.  I make a delicious and healthy chicken noodle soup, but it takes a bit of babysitting on the stove.  My recent ankle surgery makes it impossible for me to stand and cook.  So, I thought why not try it in the crockpot?  At first I didn't think it would work because I use boneless, skinless chicken breasts and was afraid they would dry out if cooked too long.  But, I tried anyway and guess what?  It worked beautifully!  Here's how I did it:


CROCKPOT CHICKEN NOODLE SOUP

2 boneless, skinless chicken breasts
1 onion, chopped
2 stalks celery, sliced
2 carrots, chopped
salt/pepper
3 cups chicken broth
2 cups water
1 1/2 cup uncooked egg noodles (I don't measure. I just grab a couple handfuls)
2 TBS fresh parsley, chopped

Place onion, celery, and carrots in crockpot.  Season to taste with salt and pepper.

 

Season chicken breasts with salt and pepper then place them on top of the vegetables.

Pour in the broth and water.

Cover and cook on High for 4 hours.  Then, remove chicken to a plate and shred with 2 forks.

Return chicken to the crockpot.  Add in the uncooked egg noodles and fresh parsley.  Cover and continue to cook on high for 30 minutes or until the noodles are done.

This soup was so good!  The chicken wasn't dry at all!  I think I've found my new way to make chicken soup!  Give it a try and see how easy it is.

Strawberry Season!

Around here Spring means strawberries.  South Louisiana grows a lot of strawberries!  The nearby small town of Ponchatoula, LA is considered the Strawberry capital of the world.  Every Spring they hold a Strawberry Festival.  It is the largest free festival in the country.  Carnival rides, bands, and lots of food booths make for a fun-filled weekend!  Growing up, I used to go to strawberry farms where you could take a basket and pick your own.  Talk about fresh!  Obviously, I love strawberries.  When strawberry season rolls around I buy them by the flat, which is 12 pints.  So, I have to figure out what to do with all of them.

Of course I eat them plain.  But, I buy so many that I need to find other ways to use them.  I freeze some whole (after removing the hull), then put them in freezer bags.  I use them in smoothies instead of ice (who wants a watered-down smoothie!).  Or, float them in a glass of pink lemonade (again, better than watering it down with ice, plus it's a pretty garnish).

I also slice some, put them in a bowl and add sugar.  The sugar helps to break them down and forms a sweet syrup.  This make a fantastic topping for ice cream or cake (think strawberry shortcake).  You can put this in freezer bags, as well, and thaw it as you need it.

Speaking of strawberry shortcake, you can buy those sponge cake shells at the grocery store, but I like to bake a sponge cake in a loaf pan.  I slice it and add the strawberries and syrup and whipped cream.  This sponge cake is dense with a crisp, sugary crust.  Yum!  Here is the recipe:

STRAWBERRY SHORTCAKE

Cake:
2 TBS sugar (to dust the pan with)
4 eggs
1 cup sugar
1 tsp vanilla extract
1 cup flour
1/2 tsp baking powder

Preheat oven to 350 degrees.  Grease a loaf pan well with shortening.  Sprinkle the 2 TBS sugar all over pan to coat the bottom and sides.  Shake out any excess.  Beat eggs until pale and fluffy.  With mixer on a low speed, slowly add the sugar (a spoonful at a time).  Add the vanilla.  Gently fold in the flour and baking powder.  Pour into prepared loaf pan.

 Bake 350 degrees for 35-40 minutes until the top looks golden and crunchy and a toothpick inserted comes out clean.  Cool completely on a wire rack.  Slice with a serrated knife when cold.

Strawberry Syrup:
1 pint strawberries, sliced
1/4 cup sugar

Put sliced strawberries in a bowl.  Add sugar and stir.  Let sit until the strawberries have broken down and formed a syrup.  Pour the strawberries and syrup over a slice of cake.  Top with whipped cream.

If you like cheesecake, you'll love this next recipe.  It is a no-bake dessert that is always a hit.

REFRIGERATOR STRAWBERRY CHEESECAKE

12 whole graham crackers, finely crushed
6 TBS butter, melted
1 cup plus 2 TBS sugar, divided
4 (8oz) pkg cream cheese, softened
1/2 cup strawberry preserves
2 cups fresh strawberries, chopped
1 (8oz) tub cool whip, thawed

Mix graham crumbs, butter and 1/4 cup sugar.  Press into bottom of 9x13 pan.  Refrigerate.  Beat cream cheese and 3/4 cup sugar in a large bowl.  Add preserves.  Place fresh strawberries and remaining sugar in a small bowl and mash them.  Stir into cream cheese mixture.  Stir in cool whip.  Spoon over crust.  Cover and refrigerate for 4 hours or until firm.

So, there are some of my favorite things to do with strawberries.  If you get the chance to buy a flat, go for it!  You'll always find a way to eat them!

 

Chicken & Vegetables

I just had ankle surgery (again) and am in a cast for a while.  I am not allowed to put any weight on my ankle, so it's difficult for me to stand.  That makes it difficult for me to cook.  I can't stand over a stove and babysit what I'm cooking.  So, I have to make dishes that are either really quick or slow cooked in the oven or crockpot.  Today I'm blogging about one of the slow cooked variety.  And it's so versatile, you can make it in the oven or the crockpot.  When it's cool out, I make it in the oven.  When it's hot and I don't want to heat up the kitchen (which is quite frequent in South Louisiana) I use the crockpot.  Last night was one of those rare occasions when I made it in the oven.  But I'll give you directions for both ways.  It is very easy to make and so delicious!  Here it is:

CHICKEN AND VEGETABLES

2 lbs bone-in chicken thighs (or drumsticks, or just cut up a whole chicken-whatever you have)
season salt
1 onion, chopped
1 bell pepper, chopped
1 large clove garlic, minced
2 carrots, sliced
1 stalk celery, sliced
4 red potatoes (any potato will do) cut into medium-sized chunks, leave skin on
2 sweet potatoes, cut into large chunks (if you cut them too small they will turn to mush)
1 can diced tomatoes
1 pkg chicken gravy mix (such as McCormick)

To make in the oven:  Place all prepared vegetables in a large baking dish.  Season with season salt and stir well.  Season chicken with season salt.  Place chicken on top of vegetables in baking dish.

Next, mix together the diced tomatoes and the chicken gravy mix.

Pour the mixture over the chicken, covering it completely.

Cover the baking dish tightly with foil.  Bake at 400 degrees for 1 hour or until the chicken is cooked through.

The juice from the chicken mixes with the tomato and gravy mix to create a delicious sauce.  The vegetables absorb all of the flavor from the chicken.  They are tender and yummy!

I serve this with rice to absorb all the juices.  Very good!  Always a hit with the family.  In fact, it is one of my husband's favorite dishes.

To make it in the crockpot:  You follow the same directions, only putting all the ingredients into the crockpot instead of a baking dish.  Cover and cook on low for 8 hours or high for 4-5 hours.  I find it works best on low.

So, I hope you get a chance to make this dish and your family likes it as much as mine.