Corn Casserole

I got this recipe from Kevin's Aunt Wanda several years ago and this is one of my all-time favorites. I'm not lying when I say I actually start looking forward to this about a month before Thanksgiving, just because I know how yummy it is! I still love the standard broccoli and rice casserole (who doesn't), but this really spices the holidays up a little. I made a double batch for both Thanksgiving and Christmas this year, and had just enough left for a late Christmas snack just for me....makes for great leftovers too. It has a little kick from the cayenne pepper, which you can definitely adjust based on how spicy you like things. The best part about this for me is that my kids love to help crush the crackers.....I put them in ziplocs and let them smash them to their hearts desire.....nothing better than finding things to occupy a toddlers time!

Corn Casserole

You will need:
-1 can creamstyle corn
-1 can niblet corn (drained)
-1 cup shredded cheese (I used sharp cheddar)
-1 stick melted butter
-1 bell pepper chopped
-a little onion chopped
-3 tablespoons sugar
-1 teaspoon salt
-1 teaspoon pepper
-1/2 teaspoon cayenne pepper (less if you don't want it spicy)
-2 oz jar chopped pimientos (drained)
-2 eggs (beaten lightly)
-1 cup golden crackers (I use the original Club crackers)

Mix everything together and bake in a lightly greased 13x9 inch dish for about 50 minutes. This recipe is easy to double if making for a bigger crowd. Enjoy!

Ellie's Lasagna

I got this recipe out of a magazine several years ago, and it's the only way I've ever made a lasagna. It was titled "Ellie's Lasagna"..... I'm not sure who Ellie is, but I think I would like her. This recipe is super simple and makes a lot of servings. It freezes well too. I made this yesterday for my sister-in-law, who just had a baby, to take home....I had a hard time not stealing a slice:)

You will need:
-12 lasagna noodles
-1 (15 oz) container ricotta cheese (I used whole milk ricotta)
-1 tsp finely minced garlic
-1 lb ground beef
-2 (260z) jars spaghetti sauce (I used Classico tomato and basil)
-4 cups shredded Italian blend cheese

*Cook lasagna noodles according to directions and set aside. I always add a little olive oil to the pasta water (to keep them from sticking together), and spread them out on parchment paper (sprayed w/ PAM) when they are done to cool.
*Stir together ricotta cheese and garlic and set aside
*Cook ground beef until done; drain; and stir in spaghetti sauce
*Layer a lightly greased 13x9 inch dish with 1/3 each of noodles, ricotta mixture, shredded cheese, and meat sauce. Repeat layers twice, and end with remaining shredded cheese.
*Bake at 375 for 35-40 minutes. Let stand for 5-10 minutes Enjoy!

Angelhair Shrimp Scampi

I found this recipe on Southern Living's website, and it looked so delicious I had to try it. I put a couple changes to it, and it was really, really good. The hardest part is peeling the shrimp, which, if you can get the seafood guy at the store to do it for you, that's even easier. I decided to eat this with a glass of white wine (hubby opted for a beer), and felt all grown-up and sophisticated while we ate it. SO GOOD!

You will need:


-1 lb large raw shrimp (31/35 count) *the seafood department was already closed at Krogers, so I bought a frozen bag and thawed them out and removed the tails (which I actually liked better because the frozen bags have 2 lbs of shrimp, so I froze the remaining 1 lb to have for another meal
-1 (12oz) bag angelhair pasta
-1/2 cup butter
-3 garlic cloves minced (I used the pre-minced jars)
-1/4 onion, finely chopped
-1 tsp dried italian/herb seasoning
-1 tsp Worcestershire sauce
-1 tbsp fresh lemon juice *I added a little lemon zest too*
-1/4 grated parmesan and romano cheese (I used the parm/romano combo)
-1 tbsp chopped parsley

1. Prep shrimp (peel and devien)
2. Cook pasta according to directions (I always add a little olive oil in the pasta water so the noodles don't get sticky
3. Melt butter in skillet on med-high heat. Add onion and garlic and saute 3-5 minutes
4.Stir in Italian seasoning and Worcestershire sauce and reduce heat to medium
5. Add shrimp. Cook, stirring occasionally 3-5 minutes or until pink
6. Stir in lemon juice (and zest if desired)
7. Toss shrimp mixture with pasta
8. Sprinkle with cheese and parsley

Chicken Tortilla Soup

So, the last few weeks I've had this craving for a big bowl of tortilla soup. I'm not really that big of a "soup" person, but I do love some yummy tortilla soup. I searched several different sites and finally found one off of Southern Living (from a 1998 article) that looked easy and quick enough. I changed it up a little, and did a crock pot version, and let me just say that this will FOR SURE be one of my favorite recipes, it was SO GOOD. I can't stress to you enough how quick and easy this was....with so much flavor! I'm not big on leftovers, and I devoured the rest of it for lunch the next day....almost better heated up!

I played it safe with the spices b/c the kids were eating too, but you could definitely kick it up a notch if you want. When I make it again I think I will add some black beans and cilantro, lots of possibilities. The recipe called for baked corn tortilla strips to garnish, so I went ahead and tried them. They were easy enough, but honestly I think a few crushed tortilla chips on top would work just as well, and be just as tasty! We topped ours with shredded Mexican cheese....so good!

Chicken Tortilla Soup

You will need:
-rotisserie chicken, shredded (I used almost the whole thing)
*you could boil your own chicken, but this is so much easier and flavorful
-2 cups frozen corn, thawed
-1 onion chopped
-1 1/2 tsp minced garlic ( I buy the pre-minced garlic in the jar)
-2 cans chicken broth
-1 can tomato sauce
-1 can diced tomatoes and green chiles, undrained
-1 tsp salt
-2 tsp cumin
-1 tsp chili powder
-1/8 tsp ground red pepper ( I just sprinkled in a little)
-1/8 tsp black pepper
-1 bay leaf
-1/2 cup water

*Combine everything into your slow cooker and stir. Cover and set on high for 3-4 hours. Warm until ready to serve.....Make sure to take out the bay leaf before serving!

*For tortilla strips: Pre heat oven to 375. Cut 4 corn tortillas into strips and arrange on foil lined baking sheet. Bake for 5min. Stir around and bake for 5 more minutes or until crisp. Enjoy!

Cheddar Macaroni Beef Casserole

I got this recipe off of Kraft Food's site, they have so many easy recipes that are so good! It is soooo easy to make, you could definitely whip this up in 15 minutes after a day's work and feel good about it. It kind of reminds me of a Hamburger Helper meal, even though I HONESTLY have NEVER had a hamburger helper before.....I guess I was deprived growing up!

1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner

1 lb. lean ground beef

1 can (14-1/2 oz.) Italian-style stewed tomatoes, undrained

1/2 tsp. dried oregano leaves**I didn't have any oregano, so I just sprinkled a lot of my dried italian seasoning into the mixture and it was just as good

1/2 cup KRAFT Shredded Cheddar Cheese

HEAT oven to 400ºF.

PREPARE Dinner as directed on package, omitting the butter. Meanwhile, brown meat in large nonstick skillet on medium-high heat; drain. Add tomatoes and oregano; mix well. Bring to boil.

ADD meat mixture to Dinner; spoon into 9-inch square baking dish. Sprinkle with Cheddar.

BAKE 10 min. or until Cheddar is melted and casserole is heated through.

Chicken Pot Pie

I got this recipe from a friend a few years back (I believe off of the Kraft Food site), and it has proven to be one of our favorites. Nothing says comfort like a yummy chicken pot-pie, and this one is super easy!

Chicken Pot Pie

You will need:
-2 Tbsp zesty italian dressing (I used Kraft)
-4 boneless/skinless chicken breasts (cubed)
-2 cups frozen mixed vegetables (I used one regular sized bag of mixed peas, carrots, corn, and green beans)
-1 can cream of chicken soup
-4 oz velveeta cheeese, cubed ( I use a little more)
-1 sheet frozen puff pastry, thawed
-1 egg, lightly beaten

*to thaw puff pasty allow it to sit out on counter for about 30 minutes covered w/ plastic wrap.....or, if you know you'll be making this, let it thaw in the fridge overnight!

*preheat oven to 400
*heat italian dressing in a skillet, add chicken and cook 5min or until cooked through
*stir in vegetables, soup, and velveeta cheese
*spoon into a greased 9 inch square baking dish
*unfold pastry sheet and place over chicken mixture
*fold under edges of pastry and press sides onto top of baking dish to seal
*brush pastry w/ beaten egg
*cut several slits in top of pastry to allow steam to escape!!!
*bake 30 minutes or until golden brown (let stand for a few minutes before serving so it will be easier to cut) Enjoy!

Creamy Banana Pudding

This is the best banana pudding recipe I've come across, and I'm pretty sure it was one of those that came on the back of the cool whip container lid...who would of thought? This is one of my favorite deserts to bring to a get together because it's always a crowd pleaser....unfortunately, there's usually not any leftovers to take home! This stuff will be gone in no time!

You will need:
-1 14 oz can sweetened condensed milk
-1 1/2 cups cold water
-1 (4 serving size) package instant vanilla flavor pudding mix (I use JELLO brand)
-2 cups (1pint) whipped cream (I used light cool whip)
-36 vanilla wafers
-at least 4-5 ripe bananas

-In a large mixing bowl combine condensed milk, and cold water. Add pudding mix and beat with mixer until just well blended. Put in fridge to chill for at least 5 minutes.
-After chilling, fold in whipped cream
-Spoon 1 cup of pudding mixture into glass serving bowl
-Top with vanilla wafers, then bananas. Repeat layering twice (pudding, wafers, bananas), ending with the pudding on top. Sprinkle crushed wafers on top or arrange another layer of vanilla wafers if you prefer. Enjoy!