Paula Deen's Corn Casserole

 

Corn casserole:

1 (15 oz) can whole kernel corn, drained
1 (15 oz) can cream-style corn
1 package Jiffy corn muffin mix (8 oz.)
1 cup sour cream
1/2 cup butter, melted
1 cup shredded cheddar cheese or your favorite

Preheat oven to 350 degrees. mix all ingredients, minus the cheese, together and pour into a greased baking dish. After the casserole has baked for 45 minutes, or is set in the middle and golden brown, sprinkle with cheddar and put it back in the oven. Let the cheese melt, take the casserole out and enjoy this ridiculously buttery dish.

Cauliflower Breadsticks

 
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Cauliflower Breadsticks! Hardly any calories for the whole pan! •1 large head of cauliflower
•2 cloves garlic, grated or minced
•2 large eggs, lightly beaten
•4 oz low fat mozzarella cheese
•1/2 teaspoon onion powder
•salt
•pepper •Preheat oven to 450 degrees.
•Chop the cauliflower into chunks and place into microwave for about 5 minutes or until soft
•Place the cauliflower into a food processor and blend until it's a mashed potato texture
•In a medium bowl, stir together cauliflower, eggs,cheese, and seasonings
•Lightly spray a baking pan with spray oil and coat with the mixture (about 1/2 inch thick)
•Bake at 450 degrees for 20-25 minutes or until the top starts to brown
•Add additional cheese to the top and enjoy

Bourbon Caramel Sauce

 

http://stirandstrain.com/2013/10/22/make-it-bourbon-vanilla-caramel-sauce/

Adapted recipe from The Gourmandise School
1-1/2 cups sugar
2 tbsp unsalted butter, Plugra is awesome and used here
1 cup heavy cream, room temp
1 tsp lemon juice
1/4 cup water
1 tsp fleur de sel, Murray River used here
1 oz. Buffalo Trace Bourbon
Seeds from one vanilla bean, or 1 tsp of vanilla bean paste

1. In a heavy bottomed sauce pan, combine sugar, water, vanilla seeds (or paste), and lemon juice. Stir once to combine. On medium high heat, cook until sugar dissolves, brushing the sides of the pan with a damp pastry brush if sugar crystals stick to the sides. Bring to a boil, undisturbed (do NOT STIR), until sugar reaches a dark amber color. (This can take anywhere between 10-20 minutes. Whatever you do, don’t leave the pan. It will almost always burn if you step away.)
2. Carefully add the cream. It will bubble and hiss like crazy, but this is normal. Bring back to a boil, then add in butter, salt and bourbon. Stir to combine and until slightly thickened, about 3-5 minutes.
3. Let cool and then jar up.

Here’s a few notes:

• Your sauce is going to look watery at first. Don’t keep cooking it. If you pull a spoon out of the sauce and it leaves a layer, your sauce is thickened. As it cools it will thicken up much more. And once you stick it in the fridge, the next day it’s even more thick.
• DO NOT STIR IT WHILE IT COOKS. Just don’t, it will create crystals and it will be grainy and gross.
• The bourbon is added at the end, so you will taste it. That is the point of adding it to the sauce. Don’t like bourbon? You can add an aged rum if you like. Or just leave out the booze too if you have to.
• Besides the lovely bourbon taste, mainly you are going to get a buttery, salted caramel with hints of vanilla. And you will keep telling yourself, One more spoonful, until there is nothing left.

Bread and Butter Pudding

 
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BREAD AND BUTTER PUDDING Ingredients: 1 teaspoon ground cinnamon 1/4 cup sugar 4 Tablespoons butter or margarine, more or less as needed, at room temperature 5 slices crust-on white bread 1/2 cup golden raisins 2 cups milk 2 eggs Preparation: Preheat oven to 350 degrees F. Add cinnamon to sugar in cup and mix well. Set aside. Generously spread one side of each piece of bread with butter or margarine. Cutting diagonally, slice each in half. Arrange triangle slices in pan, slightly overlapping, with butter-side up and cut edges facing the same direction, making a spiral. As you add the bread, sprinkle with sugar, cinnamon, and raisins. Put milk in small bowl, add eggs, and using whisk or fork, mix to blend well. Pour milk mixture over bread and raisins in baking pan. Set aside for about 15 minutes for bread to absorb liquid. Bake in oven for about 30 minutes, or until top is golden brown. Serve the pudding while still warm in individual dessert bowls. It is eaten plain or with cream poured over it.

Meltaways

 
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Meltaways

1 C. butter
¾ C. cornstarch
¾ C. powdered sugar
1 C. flour


In a medium bowl, cream butter until fluffy. Add cornstarch & sugar and blend well. Beat in flour until thoroughly mixed. Drop by small teaspoons onto baking sheet & flatten out with the bottom of a class. (Dip glass in powdered sugar to prevent sticking). Bake at 350 degrees for 10-12 minutes. Cool on wire rack & frost with Cream Cheese Frosting.

Cream Cheese Frosting

1 (3oz.) package cream cheese, softened
1 C. powdered sugar
½ t. vanilla

Mix all ingredients together. Color with food coloring if desired.

Butternuts

Cook time: 15 Min Prep time: 5 Min Serves: 3 dozen

 



 
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** This is not my original recipe, if you know who it does belong to, let me know so I can give them credit, thanks **

Ingredients
3/4 c butter, room temperature + 1 Tbsp.
1/2 c powdered sugar
1/4 tsp salt
1 3/4 c all purpose flour
6 oz package butterscotch chips
1 c finely chopped pecans

RUM GLAZE
3 c powdered sugar
1 tsp rum extract
1/2 c chopped pecans
3 to 4 Tbsp milk or water

Directions
1. Cream butter with powdered sugar and salt til light and fluffy.
2. Blend in flour, mix well.
3. Add butterscotch chips and 1 cup finely chopped pecans.
4. Shape dough, a scant teaspoonful at a time, into balls.
5. Place 1 inch apart on ungreased cookie sheet.
6. Bake in 325' oven for 15 minutes or until firm but not brown.
7. Let cool on wire racks.
8. Make rum glaze. Mix the ingredients until smooth.
9. You can either dip the cookies in the glaze or use a spoon to pour over cookies. Sprinkle with chopped pecans.

Apple Spice Cake with Cream Cheese Frosting

Source: Food Network

Ingredients
1/2 stick butter, plus extra for loaf pan
3 Granny Smith apples, peeled and cored, cut into 1/2-inch dice and tossed with a little lemon juice
1/2 lemon, juiced
1 cup apple cider
1 3/4 cups all-purpose flour, plus extra for loaf pan
1 teaspoon ground cinnamon
1 teaspoon baking soda
3 or 4 grates fresh nutmeg (about 1/2 teaspoon)
3/4 cup brown sugar
3/4 cup sugar
Pinch kosher salt
1 egg
1 teaspoon vanilla extract
1/2 cup toasted and chopped walnuts
1/2 cup golden raisins
Cream Cheese Icing, recipe follows
Special equipment: Standard loaf pan
Directions
Preheat the oven to 350 degrees F.

Melt the butter in a large saute pan over medium heat. Toss in the apples and stir to coat them with the butter. Add the lemon juice and the apple cider. Cook until the apples have softened and the cider has reduced by half. Transfer the mixture to a food processor and pulse into a coarse paste. Reserve.

In a large mixing bowl combine the flour, cinnamon, baking soda, nutmeg, both of the sugars and a pinch of salt. Make a well in the dry ingredients and add the pureed apples, the egg and vanilla. Stir to combine. Toss in the walnuts and raisins.

Butter and flour a loaf pan. Pour the batter into the prepared pan and put it in the preheated oven. Bake until a toothpick, inserted in the center comes out clean, about 40 to 45 minutes.

Remove the pan from the oven and let cool for 10 minutes. Remove the cake from the pan and cool completely.

Cut the cake in half equatorially and spread half of the icing on the bottom layer. Replace the top half and ice the top of the cake, leave the sides bare. Slice and serve.

Cream Cheese Icing:

1 (8-ounce) package cream cheese, at room temperature
1 stick butter, at room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 lemon, juiced
Beat together all of the ingredients in a stand mixer or with a hand mixer until light and fluffy.

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_502648_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback