Corn Casserole a/k/a Corn Pudding

I love this sweet little side dish. It is moist and creamy and goes great with a lot of foods. I like to serve along side a BBQ chicken or even along side a Mexican dish.

Take it to a pitch-in and you will be guaranteed to bring home an empty dish.

1 can cream style corn
1 can whole kernel corn, drained
1 small carton sour cream
1 box Jiffy corn bread mix
1 stick butter or margarine

Mix together all ingredients except butter. Melt butter in a 9 x 9 inch baking pan. Add corn mixture. Bake 1 hour at 350 degrees.

*Note: To make this dish a little more spicy, try using the Mexican style canned corn!

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Celebration Cake

This is a great spring-time cake. It is refrigerated and served cold.

Another great thing is it is made with sugar-free pudding and unsweetened fruit making it great for those dieting!

1 yellow cake mix
3 egg whites
1/3 cup unsweetened applesauce
1 can (8 oz.) unsweetened mandarin oranges
8 oz. light Cool Whip
1 box (4-serving) sugar-free instant vanilla pudding
1 (15 oz.) can crushed pineapple in juice

Grease a 13 x 9 pan. Mix cake mix, egg whites, applesauce and oranges with their juice; beat for 2 minutes. Pour into prepared pan.

Bake 25-30 minutes. Cool cake completely.

Frosting: Gently fold together Cool Whip, pudding mix and pineapple in its juice. Frost the cake. Store in refrigerator. Serve cold.

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Brown Sugar BBQ Chicken

A simple sauce makes this is a tasty chicken recipe that can be made either in the crock pot or the oven. I am opting to cook mine in the oven tonight.

1 pound boneless, skinless chicken breasts
1 can (10.75 oz.) condensed tomato soup
3 Tbsp. brown sugar
1 Tbsp. Worcestershire sauce
3/4 cup chopped onion
3/4 cup vinegar
1/2 tsp. salt
1/4 tsp. dried basil

Place chicken in crock pot. Combine remaining ingredients in large bowl and pour over chicken. Mix well to coat all pieces.

Cover. Cook on low 6 to 8 hours.

*Oven directions: Place chicken in 13 x 9 glass pan. Combine remaining ingredients in large bowl and pour over chicken. Mix well to coat all pieces. Cover with foil. Bake at 350 degrees 35 minutes or until chicken it no longer pink and juices run clear.

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3/29/10 Menu

It is Spring Break week around here which means Joel is home from school and I have taken a couple days off of work. It looks like the weather is going to be good, and I am looking forward to a nice week.

I am also excited that this is the week that precedes Resurrection Sunday! I am looking forward to an exciting day in church as well as time with family.

I plan on cooking more this week than I did last week now that my kitchen is all spruced-up!

Monday - brown sugar BBQ chicken, corn casserole, green beans
Tuesday - broccoli and chicken casserole, cooked carrots, cottage cheese, celebration cake
Wednesday - pork fritters, mac-n-cheese, applesauce (before church)
Thursday - savory turkey breast, seven layer salad, fresh-baked bread, brownies
Friday - meatloaf, buttered potatoes, relish tray, apples and dip
Saturday - spinach quiche (breakfast) Easter Dinner at my parents
Sunday - spiral ham, sweet potatoes, fried zucchini, creamed spinach, Hawaiian bread, coconut cream pie

Recipes I will highlight this week: brown sugar BBQ chicken, corn casserole, celebration cake, and coconut cream pie (my dad's favorite!)

Spring Cleaning

Not a lot of cooking has been going on the last few days here at the Farmer's Daughter.

It is Spring and I am cleaning!

One item I have found to be essential to me in spring cleaning: Mr. Clean Magic Eraser. I have found this is great for cleaning my painted cabinets. It truly is magic.

Hopefully I will be done Saturday and will post pictures of my sparkling kitchen!

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Easy Peach Cobbler

This peach cobbler could be called many things:

Lazy Peach Cobbler
Worn-out Wife Peach Cobbler
Tired Taxi-driver Mom Peach Cobbler
Oops I Need a Quick Dessert Peach Cobbler . . .

You get the idea. This cobbler is quick and easy.

1 large can of peaches, drained
1 box yellow cake mix (will only use 1/2)
1 tsp. cinnamon
1/4 cup brown sugar
1 tsp. corn starch
margarine

Drain peaches and place in sauce pan. Add brown sugar and cinnamon; stir well. Add corn starch to small amount of water; stir until dissolved. Add cornstarch to peaches.

Heat until mixture boils and thickens; stirring constantly.

Pour into glass pie pan. Cover with the cake mix. Cover top with pats of margarine. Bake at 425 degrees 25-30 minutes or until top is well browned and fruit mixture is bubbly.

Serve warm with vanilla ice cream . . .

. . . and prepare yourself for hugs and kisses from your family.

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3/22/10 Menu

Joel turns 16 this Wednesday! So this week's menu will contain a lot of his favorites.

Monday - chicken tenders with BBQ sauce, oven fries, applesauce and peanut butter cookies
Tuesday - biscuits and gravy and scrambled eggs
Wednesday - corn dogs and chips before church and birthday cake after church!
Thursday - pulled pork sandwiches, slaw, and peach cobbler
Friday - take Joel out for his birthday
Saturday - french toast and bacon (breakfast) chicken BBQ pizza and bread sticks (supper)

Recipes I will highlight this week: super easy peach cobbler, Virginia's ham salad, and vegetable beef stew.

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