Country Corn Casserole

As far as I'm concerned, corn is the most perfect food and I could eat it every day . . . which is why you will find many recipes involving corn on my blog.  

Of course it is best to use fresh corn in this recipe, but frozen corn will work too.

Serves: 4

Cooking Time: 40 minutes

Ingredients

• 2 cups corn kernels
• 1 teaspoon sugar
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 eggs, beaten
• 1 cup milk
• 1 tablespoon butter, melted
• 2 tablespoons cracker crumbs 
• (Ritz-type or saltines)
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Instructions

Preheat oven to 350 degrees F. 

Mix all ingredients together in a large bowl. 

Pour into a 1-1/2-quart ungreased casserole dish.

Bake for 40 to 50 minutes, until set.

Source:  Mr. Food

Shrimp Gumbo

Serves: 6

Cooking Time: 20 min

Ingredients

• ¹/2 cup (1 stick) butter
• 1 cup chopped onion
• 1 cup sliced celery
• 1 medium-sized green bell pepper, chopped
• 1 teaspoon chopped garlic
• 2 tablespoons all-purpose flour
• 1 teaspoon chili powder
• 1 teaspoon salt
• ¹/4 teaspoon cayenne pepper
• 2 (14.5-ounce) cans diced tomatoes, undrained
• 1 cup frozen okra, thawed
• 1 cup water
• 1 pound large shrimp, peeled, deveined, and tails removed

Instructions

1. In a soup pot, melt butter over medium heat.
    
2. Add onion, celery, green pepper, and garlic, and cook 5 minutes, or until vegetables are tender, stirring occasionally.
    
3. Stir in flour, chili powder, salt, and cayenne pepper, and cook 1 minute. Add tomatoes, okra, and water and simmer 8 to 10 minutes, stirring occasionally.
    
4. Add shrimp and cook 4 to 5 minutes, or until shrimp are pink. Serve immediately.

Source:  Mr. Food

Apple Walnut Sticky Buns

These sticky buns look like you have been working in the kitchen for hours, but no . . . this is a semi-homemade recipe from Sandra Lee of the Food Network.  Don't they look delicious?

I will be experimenting with this recipe and making it a bit easier by using canned pie filling instead of fresh apples.  I'll update this post when I do!

Ingredients

• 1 Granny Smith apple
• 3/4 cup chopped walnuts
• 1/2 cup brown sugar
• 5 tablespoons unsalted butter, softened
• 2 (8-count) tubes refrigerated cinnamon rolls
• 1/2 teaspoon pumpkin pie spice
• 1 to 2 teaspoons water

Directions

Preheat the oven to 400 degrees F. Generously butter a 12-count muffin tin.

Peel, core and dice the apples into 1/2-inch cubes. In a medium bowl stir together the diced apples with the walnuts and brown sugar.

Divide the apple mixture evenly into the muffin tin. Put 12 cinnamon buns, cinnamon side up, on top of the apple mixture. Put the muffin tin on a baking sheet and bake until the tops are golden brown, about 8 to 10 minutes. 

Remove the muffin tin from the oven and allow to cool for 5 minutes. Put a clean baking sheet on top of the muffin tin and flip to remove the sticky buns.

In a small bowl, combine the vanilla frosting with the pumpkin pie spice and 1 to 2 teaspoons of water. Mix until very thick and of pourable consistency. Drizzle over buns and serve.

Source:  Food Network

Spaghetti With Roasted Tomatoes and Herbs

Ingredients

• 12 ounces spaghetti (3⁄4 box)
• 2 pounds cherry tomatoes (about 6 cups)
• 6 cloves garlic, smashed
• 3 tablespoons olive oil, plus more for serving
• kosher salt and black pepper
• 1/2 cup chopped mixed fresh herbs (such as basil, parsley, and chives)
• shaved Parmesan, for serving

Directions

1. Heat oven to 400° F. Cook the pasta according to the package directions. Drain and return it to the pot.
2. Meanwhile, on a rimmed baking sheet, toss the tomatoes, garlic, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
3. Roast the tomatoes, tossing once, until they begin to burst, 20 to 25 minutes. 
4. Toss the pasta with the tomatoes, herbs, and remaining tablespoon oil. Serve with the Parmesan and additional oil (if desired).

Source:  Real Simple By Kate Merker, September 2010