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.

Apple Cider Glazed Pork Roast

shared by Dara P.

Ingredients:
2 medium onions, halved and sliced
4 apples, cored and quartered (peeled, optional)
1 pork loin roast, 3 ½ - 4 pounds
kosher salt and pepper
4-6 carrots, peeled and cut in 1 inch pieces, or 20 baby carrots
1 cup new potatoes or red potatoes, quartered (1 inch pieces)
2 cloves garlic, minced
2 tablespoons chopped herbs such as thyme and parsley
2 cups apple cider
2 tablespoons apple cider vinegar
1 tablespoon fresh ginger, peeled and minced
1 teaspoon ground ginger
1 tablespoon brown sugar

Directions:

1. Arrange onions and apples on the bottom of the slow cooker.
2. Rub pork roast with salt and pepper and place in the slow cooker on top of the onions and apples.
3. Place carrots and potatoes around roast. Sprinkle the roast with garlic and herbs.
4. Combine the cider, vinegar, ginger and brown sugar and pour alongside the roast.
5. Cover and cook on low for 6-8 hours or high for 3-4 hours.

Note from Dara: This was moist and delicious!!  I omitted the thyme, parsley & ginger simply because I didn't have them. :)

Sour Cream Noodle Bake

shared by Dara P.

Ingredients

8 oz. noodles, cooked

1/2 cup sour cream

1 lb. hamburger
1- 15 oz. can tomato sauce
1 cup cottage cheese
1/2 tsp. pepper
1 cup shredded cheddar cheese

Directions:

1.    Cook noodles. 

2.    Brown hamburger and season according to taste  (I added minced garlic, Worcestershire sauce, salt and pepper)

3.    Add tomato sauce and let simmer while you're mixing the cottage cheese and sour cream with salt and pepper. 

4.    Add noodles to bottom of pan, top with sour cream/cottage cheese mixture, then the burger sauce and then the cheese.  Bake 350 for 30 minutes. 

 

This was a huge hit!  It tastes a lot like lasagna.

No-Bake Salted Nut Bars

shared by Nancy H. (these taste just like Payday candy bars)

Ingredients:
3 cups salted peanuts (no skins), divided
2 1/2 tablespoons butter
2 cups peanut butter chips
14 oz. can sweetened condensed milk
2 cups miniature marshmallows
Kosher salt or sea salt (optional)

Instructions:

1. Place 1 1/2 cups peanuts in the bottom of an ungreased 11 x 7 pan.
2. Melt butter and peanut butter chips in a large saucepan over low heat.
3. Stir until smooth. Remove from heat.
4. Stir in condensed milk and marshmallows.  Continue stirring until smooth and well-blended.
5. Pour peanut butter mixture over peanuts in pan.
6. Sprinkle remaining 1 1/2 cups peanuts over the top of peanut butter mixture and lightly press them with a metal spoon into the mixture.
7. If saltier bars are desired, sprinkle lightly with salt.
8. Cover and refrigerate until chilled.  Cut into bars.  Bars can be served chilled or at room temperature.

Note:  These can be made in a 9 x 13 pan.  Use another cup of peanuts, divided between the bottom of the pan and the top of the bars.  The same amount of filling will work and will give you slightly thinner bars.  When the mixture has chilled, cut into bars and wrap individually with plastic wrap.

Peach Pie Delight

shared by Patty H. (whose friend Judi shared it with her)

Ingredients:

1 package of white or yellow dry cake mix
1/3 cup butter, room temperature
2 large eggs, divided
29-ounce can of peach slices, drained
8 ounces of cream cheese, room temperature
1/3 cup of sugar
1 tsp. vanilla extract

Directions:

1.    Preheat oven to 350 degrees.

2.    Spray a 13 x 9 pan with cooking spray.

3.    In a large bowl combine cake mix, butter and 1 egg.  Mix until crumbly.

4.    Set aside 1 1/2 cups of crumbs for topping.

5.    Press remaining crumbs in bottom of prepared pan.

6.    Bake 10 minutes.

7.    Cut peach  slices into 1-inch pieces.  (You can use frozen or fresh peaches if you choose but canned peaches have a shorter baking time.

8.    Spoon peaches into partially baked crust.

9.    In a large bowl combine cream cheese, sugar, 1 egg and vanilla extract.  Beat with mixer until creamy.  Spoon over peaches.

10. Sprinkle with reserved crumbs.

11. Bake 30 minutes.

12. Chill at least 30 minutes before serving.

13. Refrigerate leftovers.