Ah!! I've got a lovely easy corn souffle recipe I could bring:
Corn Soufflé
I stick butter
2 eggs
3/4 c sour cream
1 can corn drained
1 can cream style corn
I box corn muffin mix like Jiffy
Melt butter in baking dish. Set aside.
Mix eggs, sour cream, corns, and then corn mix. Pour into baking dish and bake 350 degrees about an hour- timing varies with the size and shape of your dish. Should be browned on the edges and firm with cracks in center.
Sound good!? < =D
Watch'ya got cookin' 2014
not only sounds, it IS-- I have used that one! It s not super puffy like a true soufflé ( or what I imagine to be) but it is yummy!
Oh, yeah!
mm pulled pork was sooo good, so was cole slaw with kale. and corn souffle ....
And, what recipe did you use for the corn souffle?? =)
Hmmm... that's got me thinking... I've got pulled beef-bbq subs on the up-and-coming 2-week menu; I think I'll do the corn souffle as a side instead of mac. salad! =)
MMMMac salad- haven't made that lately, good un!
I am of course majorly bummed out that I'm not eating Chef Lin buffet today
.
Just a wee bit more anticipation for when you get to enjoy it a couple weekends from now! =)
(trying to look on the bright side) ;)
Calzones for dinner tonight, and for dessert...
Peanut Butter Cup Cupcakes
Imagine your favorite peanut butter cookie crossed with a perfect cupcake and you've got the idea behind this charming recipe. Just before baking, tuck a mini-candy inside each cupcake for a creamy surprise.
prep time 20 min
total time 55 min
ingredients 10
servings 24
Ingredients
1 3/4 cups all-purpose flour
1 1/4 cups packed brown sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/3 cup shortening
1/3 cup peanut butter
1 teaspoon vanilla
2 eggs
24 miniature chocolate-covered peanut butter cup candies, unwrapped
Steps
1 Heat oven to 350°F. Place paper baking cups in each of 24 regular-size muffin cups. In large bowl, beat all ingredients except peanut butter cups with electric mixer on low speed until moistened, scraping bowl occasionally. Beat on medium speed 2 minutes, scraping bowl occasionally.
2 Divide batter evenly among muffin cups, filling each 2/3 full. Press 1 peanut butter cup into batter in each cup until top edge of candy is even with batter.
3 Bake 18 to 28 minutes or until tops spring back when touched near center. Cool 5 minutes; remove from muffin cups. Serve warm or cool.
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I sure hope they turn out good, wish me luck! =)
Speedie, I just bought a calzone mold/press for making them at home. Haven't tried it yet, but will soon. Those cupcakes look good too.
At Christmas, I made a big batch of my grandfather's meatballs and spaghetti sauce. One of my fondest memories is of him making it in his kitchen. He didn't have a recipe, he was one of those cooks who did things by taste and instinct. After my mom married into the family, she stood next to him one time and measured everything he was throwing in to the pot - the closest thing to an actual recipe she could come up with LOL. He has been gone for 30+ years, but I always feel really close to him whenever I make it. The batch was always divided into meal sized containers and frozen. I got one from the Christmas batch out of the freezer yesterday, and will make an easy meal of spaghetti (actually ziti or rotini) this afternoon.
Isn't it odd how deeply we connect to the departed family members
when it comes to favorite recipes---ways of doing things--decorating, etc...
Seems while the elders were still around--it all was taken for granted...
I try to tell my daughters that. "You may not want it now--but just wait until i die--
EVERYTHING will then assume a whole new importance."
Anyway--Speedie--in your cupcake recipe--you say "shortening".
Is that butter? margarine? Crisco?--WHAT? Does it make a difference?
I have been going through some old cookbooks--kind of--trying to
straighten my stash all out. Mack in "those days" (60's and 70's)--
everything said "margarine". Nowadays--it would always be "unsalted butter"..
WHAT did people use for baking before there was MARGARINE????
Butter????/ Gita
Lard.
Really, Darius????
They did make sweet breads--muffins and such back then--didn't they?
Rye bread--did they do cookies?
And--Lard was used in all of them? I have nothing against lard--just seems
....well.......odd?
Was lard just rendered beef fat? Was pork used to do the same?
What century are we talking about?
When did butter come on the scene? Seems churning fresh milk fat has been around for ages?
Man! I need educating.........Gita
The best lard is rendered from the leaf fat around the kidneys, different than the fat along the back. I render leaf lard, and occasionally beef tallow although I like the leaf lard better. It's smooth, and has no "meat" taste. The tallow makes great soap and candles.
I'm sure many cultures churned butter IF they had a milch cow but poorer families seldom did.
Gita, often when a recipe calls for "shortening", it means something like "Crisco" -- which is just a brand name for 'Shortening'. Sorta like "Band Aid" is a brand name for a bandage, and a "Kleenex" is a brand name for a tissue.
I'm pretty sure it would make some sort of difference what one uses in some recipes, though it depends on what recipe, and how it's cooked.
Here's my rendition of the peanut butter cup cupcakes. I think they look like they turned out pretty OK.
mmm speedie, I'd have to eat at least TWO to make sure I had a representative sampl...
I have a container of broth off the pork shoulder of yesterday, and there's always a thick layer of fat on that when chilled. But what can you cook with that? besides pork gravy? Can you use pork broth in soup?
I made my first attempt at Risotto the other night. Pretty good. THe broth came from cooking down bones of two rotisserie chickens so all in all I felt very efficient and well planned, for once.
Sally---
I would use it as a seasoning if you are frying up something that goes with Pork.
Just not sure that broth fat would be as good as saved bacon fat.
Broths have other seasonings in them plus herbs...may not go with anything else.
If you cooked my Sauerkraut soup--it would go good in there...Try it! You may like it!
G.
Sally, maybe you could use that broth to make bean soup of some sort? I bet that could be really tasty.
I think I could use some in some sort of bean or vegetable soup, for the yummy gelatin...
Let's not forget breakfast, or breakfast-for-dinner. Creamed chipped beef on biscuits.
For which, when I was trying to tell the family last night what I would make today, I could only think of the name SOS....
Ric, new thread handy soon?
After reading about shrimp and grits, I've just come across two local places that have it. I'll have to try it. (Lure's and Reynolds Tavern) Love YELP for restaurant info.
But tonight is Mexican Los Portales near BWI.
I am tired of being home and cooking food.
we went this-a-way:http://davesgarden.com/community/forums/t/1350887/