Yummy Cornbread Casserole

shared by Cori H.

Ingredients:
1 package cornbread mix (I use Jiffy)
1 can cream corn
1 can corn, drained
1/2 red or green pepper OR for spicy version, 2 T. jalapenos (I omitted this step)
1/2 cup onion, finely chopped
3 eggs
1 stick butter

Directions:

1. Melt butter and cook onions and pepper until tender. (can do this step in the microwave)
2. Add the rest of the ingredients and place in a 9x13 pan.
3. Bake at 350 degrees for 30 minutes.

Sugar Cookie Glaze

shared by Donna C.

Ingredients:
1 cup confectioners sugar
2 tsp. milk
2 tsp. light corn syrup
1/4 tsp. almond extract

Directions:

1. Stir sugar and milk together until smooth.
2. Beat in almond extract and light corn syrup until smooth and glossy. (If too thick, add more syrup. See note below)
3. Divide into separate bowls and add food colorings to each to desired intensity.
4. Dip cookies or paint them with a new paintbrush.
5. NOTE:  This glaze is a little on the thick side and won't be perfectly smooth when you first apply it.  It should settle into a smooth surface within half a minute. Glaze one cookie and set it aside for a minute.  If the glaze has settled, it is the right consistency.  Remember that it is easier to add more liquid than to stir in more sugar so start with a glaze that's thicker than you think it should be.  Add more syrup little by little to adjust the consistency if necessary.

 

 

Wassail

shared by Dara P.

Ingredients:
1 - 64 ounce bottle of apple juice
1/2 bottle of cranberry juice
6 cinnamon candies (the discs, not red hots)

Directions:  Heat on medium until discs are dissolved; then simmer until ready to drink.