Friday, April 18, 2008

Cream Cheese Frosting

Ingredients

1 lb. confectioners’ sugar
1/2 C. butter, softened
8 oz. cream cheese, softened
1 Tbs. genuine vanilla extract


Directions

To make frosting, beat butter and cream cheese together until smooth; beat in vanilla until well-mixed. Gradually add confectioner's sugar until it is all incorporated. Frost cake.

Friday, April 11, 2008

Corn Casserole



1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour
cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish.

Bake for 45 minutes, or until golden brown.

Remove from oven and top with Cheddar.

Return to oven for 5 to10 minutes, or until cheese is melted.

Let stand for at least 5 minutes and then serve warm.



NOTE FROM GINA:
In my opinion, a whole stick of butter is not necessary,
half is enough . . .


Friday, February 29, 2008

Sour Cream Chicken Casserole

This rich casserole is very creamy, but simple to throw together.

Ingredients

3 C. cooked, diced chicken
1 8 oz. bag noodles, cooked al dente to pkg. directions, drained
1 small can mushrooms
2 cans cream of chicken soup
1 16 oz. sour cream
8 oz. Swiss cheese

Directions

Preheat oven to 350 degrees. Lightly grease a 9x13" casserole dish. Combine the chicken, noodles, mushrooms, soup and sour cream together. Pour into the casserole dish. Sprinkle with the cheese. Bake for 45 minutes.


This recipe comes from Recipe4Living

Chicken and Tortilla Casserole

Green chilies and corn tortillas make this south of the border casserole a sure thing.

Ingredients

1 10 3/4 oz. can cream of mushroom soup
1 10 3/4 oz. can cream of chicken soup
1 10 oz. can diced tomatoes with green chilies
1/2 C. chicken broth
2 C. diced chicken; precooked
12 corn tortillas, torn in pieces to fit pan
1/2 C. chopped onion
2 C. shredded cheddar cheese

Directions

Preheat oven to 350 degrees. Lightly mist 9x13" casserole dish with non-stick cooking spray. Blend soup, tomatoes and chicken broth together until smooth. Layer half of chicken, tortillas, onion, cheese and soup mixture. Repeat layers ending with the grated cheese. Bake 1 hour, uncovered.


This recipe comes from Recipes4Living


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