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Sunday, November 24, 2013

Cornbread Casserole


1 can drained, whole kernel corn
1 can cream style corn
1 package corn muffin mix
1 egg
2 tbsp melted butter
1/4 tsp garlic
1/4 tsp paprika


In a large bowl, combine all ingredients. Pour into a greased 11x7x2 inch baking dish. Bake uncovered  at 400 degrees for 25-30 min or until top and edges are golden brown.  

4-6 servings

Thursday, November 21, 2013



1 cup Ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup Parmesan cheese
10 ounce tube refrigerated large flaky biscuits
20 this slices pepperoni


Combine cheeses in bowl; set aside. Halve each biscuit horizontally and gently shape each half into  4x2x1/2 oval. Place 1 pepperoni and 1 tbsp cheese mixture in the upper half of each oval; fold dough up and over filling, pinching closed. Repeat with remaining ingredients. Arrange on a lightly greased baking sheet. Bake at 350 degrees for 20 minutes. Makes 20.

Pecan Pie Muffins


1 cup chopped pecans
1/2 cup all purpose flour
1 cup brown sugar
2/3 cup melted butter
2 eggs


Preheat oven to 350 degrees. Combine all ingredients and mix well. Spray mini muffins pans with nonstick spray (the spray with flour works best). Fill each 3/4 full. Bake approximately 18 minutes. Let cool for 1 minute, then flip onto cooling rack. If they cool in the pan, they will need to be chiseled out.