Crazy Good Corn Casserole

INGREDIENTS:

  • 2 (15¼-ounce) cans sweet whole kernel corn, drained
  • 2 (14¾-ounce) cans sweet cream style golden corn
  • 2 (8¼-ounce) packages corn muffin mix
  • 2 cups (454 grams) sour cream
  • 1 cup (227 grams) unsalted butter, melted
  • 6 ounces cheddar cheese, shredded (about 1½ cups), divided

PREPARATION INSTRUCTIONS:

  • Preheat oven to 350 degrees F. Grease a 9×13-inch casserole dish; set aside.
  • In a large bowl, use a rubber spatula to mix together the corn, muffin mix, sour cream, melted butter, and 1 cup of the cheese. Pour the mixture into the prepared casserole dish and spread into an even layer.
  • Bake for 45 to 55 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with moist crumbs attached. Increase the oven temperature to 400 degrees F and sprinkle the top with the remaining cheddar cheese. Return to the oven and bake for an additional 5 to 10 minutes, until the cheese is melted and bubbly. Allow the casserole to sit for at least 5 minutes before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

*www.browneyedbaker.com

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Posted in Casseroles, Side Dishes/Vegetables | Leave a comment

Piece of Cake Cheesecake

INGREDIENTS:

Graham Cracker Crust

  • 1 and 1/2 cups (150g) graham cracker crumbs (about 10 full sheet graham crackers)
  • 5 Tablespoons (70g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar

Cheesecake

  • four 8-ounce blocks (904g) full-fat cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) full-fat sour cream, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons fresh lemon juice
  • 3 large eggs, at room temperature

PREPARATION INSTRUCTIONS:

  • Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).
  • Make the crust: Using a food processor, pulse the graham crackers into crumbs. Pour into a medium bowl and stir in sugar and melted butter until combined. (You can also pulse it all together in the food processor.) Mixture will be sandy. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan. No need to grease the pan first. I use the bottom of a measuring cup to pack the crust down tightly. Pre-bake for 8 minutes. Remove from the oven and place the hot pan on a large piece of aluminum foil. The foil will wrap around the pan for the water bath in step 4. Allow crust to slightly cool as you prepare the filling.
  • Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream, vanilla extract, and lemon juice then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter as best you can.
  • Prepare the simple water bath (see note): Watch my video tutorial above; the visual guide will assist you in this step! Boil a pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot water. As the water is heating up, wrap the aluminum foil around the springform pan. Pour the cheesecake batter on top of the crust. Use a rubber spatula or spoon to smooth it into an even layer. Place the pan inside of a large roasting pan. Carefully pour the hot water inside of the pan and place in the oven. (Or you can place the roasting pan in the oven first, then pour the hot water in. Whichever is easier for you.)
  • (Note: if you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking.) Bake cheesecake for 55-70 minutes or until the center is almost set. When it’s done, the center of the cheesecake will slightly wobble if you gently shake the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven as it cools down for 1 hour. Remove from the oven and allow to cool completely at room temperature. Then refrigerate the cheesecake for at least 4 hours or overnight.
  • Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice.
  • Serve cheesecake with desired toppings. (I used salted caramel ice cream topping.)Cover and store leftover cheesecake in the refrigerator for up to 5 days.

*www.sallysbakingaddiction.com

 

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Everything but the Bagel Chex Mix

INGREDIENTS:

  • 3 cups Corn Chex™ cereal
  • 3 cups Rice Chex™ cereal
  • 3 cups Wheat Chex™ cereal
  • 1 cup bite-size pretzels
  • 1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
  • 1 cup mixed nuts (optional)
  • 7 tablespoons butter, melted
  • 2 tablespoons Worcestershire sauce
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3 tablespoons Everything but the Bagel seasoning

Preparation Instructions:

  • Preheat the oven to 250 degrees
  • In large microwavable bowl, mix cereals, pretzels, bagel chips, and nuts; set aside.
  • In small microwavable bowl, combine melted butter, Worcestershire sauce, salt, garlic, powder, onion powder, and everything bagel seasoning. Pour over cereal mixture and stir until evenly coated.
  • Put cereal and seasoning mixture into ungreased roasting pan and bake for 1 hour, stirring every 15 minutes.
  • Spread on a large baking sheet to cool, about 15 minutes.

**www.twopeasandtheirpod.com

 

 

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Crazy Good Cornbread

INGREDIENTS:

  • 1½ cups (213 grams) unbleached all-purpose flour
  • 1 cup (156 grams) yellow cornmeal
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon table salt
  • ¼ cup (50 grams) light brown sugar
  • ¾ cup (94 grams) frozen corn kernels, thawed
  • 1 cup (240 ml) buttermilk
  • 2 eggs
  • ½ cup (113 grams) unsalted butter, melted and cooled slightly

PREPARATION INSTRUCTIONS:

  • Preheat oven to 400 degrees F. Spray an 8-inch square glass baking dish with non-stick cooking spray.
  • In a large bowl, whisk the flour, cornmeal, baking powder, baking soda and salt until combined; set aside.
  • In a food processor or blender, process the sugar, thawed corn kernels and buttermilk until combined, about 5 seconds. Add the eggs and process until well combined (corn lumps will remain), about 5 seconds longer.
  • Using a rubber spatula, make a well in the center of the dry ingredients; pour the wet ingredients into the well. Fold the dry ingredients into wet, giving the mixture only a few turns to barely combine; add the melted butter and continue folding until the dry ingredients are just moistened (do not over mix!).
  • Pour the batter into the prepared baking dish and smooth the surface with a rubber spatula. Bake until deep golden brown and a toothpick inserted in the center comes out clean, 20 to 30 minutes. Cool on a wire rack for 10 minutes, then invert cornbread onto wire rack, turn right side up and continue to cool until just warm, about 10 minutes longer. Cut into squares and serve. Leftovers can be stored, covered, at room temperature for up to 3 days.

*www.browneyedbaker.com

Posted in Cakes and Breads, Side Dishes/Vegetables | Leave a comment