Julie's Corn Casserole

Last Spring, we hosting about 50 people at our home when our daughter's softball team came to play at an Auburn University tournament. My friend and colleague Terry Meisenbach gave me this recipe, telling me "It is really good and feeds a lot." I had it planned to try it out, but my husband had purchased frozen mac and cheese while I was out town so I decided not to cook the Julie's Corn Casserole for that occasion.

I finally tried it for the Mims Thanksgiving gathering--I halved the recipe.

It was just as Terry reported--"It is really good and feeds a lot."

Preheat oven to 325 degrees

Mix:
2 cans whole kernel corn drained
2 cans creamed style corn (do not drain)
2 sticks melted butter
2 cans elbow macaroni (use acorn can as measure)
2 cans cubed Velvet cheese
1.5 cans milk

Stir all together and bake, covered at 325 degrees for 30 minutes. Stir, remove foil and bake for 30 more minutes.

This makes a DOUBLE batch (two 9 x 13 pans); cut in half for smaller batch.

— From Terry Meisenbach 

My version of Korean Style Pork Chops

A friend of mine shared a recipe for Korean style pork chops. I thought they sounded yummy but I decided to make a few adjustments and added a few ingredients.

This recipe turned out great.

Korean Style Pork Chops

Ingredients
1/2 cup of soy sauce (I used gluten free)
2 tbsp of brown sugar
1 tbsp of chili sauce
1/2 tbsp of sesame oil
1/8 tsp of ground ginger
1 tbsp of vegetable oil
1 small onion
Half of a large green bell pepper
3 gloves of garlic
4 boneless pork chops
Salt and pepper to taste

Directions

• Preheat the oven to 350 degrees.
• In a small bowl, mix the soy sauce (I used gluten free soy sauce), brown sugar, garlic sauce, sesame oil and ginger. Mix well.
• Heat up vegetable oil in an oven and broiler safe skillet (I used a iron skillet).
• Sauté onions and bell pepper. When soft add garlic. Sauté for only 2 minutes.
• Season the pork chops with salt and pepper. Add pork chops to the skillet for 3-5 minutes. It should be nice and brown.
• Flip the pork on one side and brush it with the marinade. Cook for an additional 3-5 minutes.
• Put the pork pieces on the skillet to the oven and bake for 30-35 minutes.
• Increase the temperature to the broil and cook for an additional 1-2 minutes.
• Take out of the oven and let it settle for 5-10 minutes.
• Serve with rice.

Adapted from: motherthyme.com

Apple Pecan Crisp

We have some tart apples from the farm. My oldest made her signature apple pie with a homemade crust last week. I searched for an apple dessert with no flour. Other than cooked apples often served as a side dish, I could not find a recipe I thought I would like.

I developed this recipe based on a few others and one recipe I used in the past. The key difference is this recipe is that I used finely crushed pecans in place of flour, creating a gluten free dessert.

I have cooked apple crisps before but this one is by far the best one I have ever made.

Enjoy.

Apple Pecan Crisp 

5 large tart apples, peeled, chopped into small pieces
1 tablespoon lemon juice
1/3 cup pecans broken into pieces
3 tablespoons crushed pecans, crushed in a food processor
2/3 cup light brown sugar
3 tablespoons maple syrup
2 tablespoons of butter

Topping:
3/4 cup crushed pecans, crushed in a food processor
1/3 cup light brown sugar
1/4 teaspoon ground cinnamon
1/2 cup or stick of softened butter, cut into pieces
1/3 cup pecans broken into pieces

Vanilla ice cream (optional)


Directions:
Preheat oven to 350 degrees F.

For the Filling:
Sprinkle lemon juice over the apples. Add the next 5 items into a large bowl. Stir with a large spoon

Spray a 9 inch X 9 inch baking dish with butter spray. Spoon the mixture into the baking dish.

For topping:

Mix the crushed pecans, brown sugar, cinnamon, and pecans in large bowl. Sprinkle the butter over the mixture. Stir with a spoon or fork until mixture forms small lumps. Crumble over filling.

Bake for 35 40 minutes. Cool a few minutes before serving.

To serve spoon in a bowl and top with vanilla ice cream.

Cliff’s Chocolate Chip Cookies

1 cup granulated sugar
1 cup brown sugar
1¼ cup unsalted butter, softened
3 eggs
1½ teaspoon vanilla
1 teaspoon baking soda
1 teaspoon salt
24 ounces (approx. 3 cups) all purpose flour
12 ounces semi-sweet chocolate chips

Place sugars, butter, eggs and vanilla in mixer bowl. Beat at speed 2 about 30 seconds. Stop and scrape bowl. Beat at speed 4 about 30 seconds. Stop and scrape bowl. At lowest speed, gradually add baking soda, salt and flour to sugar mixture and mix about 2 minutes. Mix at speed 2. Stop and scrape bowl. Add chocolate chips. Mix about 15 seconds at lowest speed. Drop by rounded teaspoonfuls onto greased baking sheets, about 2 inches apart. Bake at 375º for 10-12 minutes. Remove from baking sheets immediately and cool on wire racks. Yield: 54 cookies.

Variations: Omit chocolate cookies and hand stir in M&M’s or add to top of cookie before baking. May also add Hershey’s Kiss to top of cookie before baking.



Cliff whenever I make this cookies I will remember your love for my sister, your love and care for your nieces and nephews, your amazing skills, and your courage to live life and defy the obstacles thrown your way.

Is it bread or cake?

I adjusted a Banana Nut Bread recipe by adding sugar and chocolate chips and using margarine instead of shortening. The kids like it a lot, of course, maybe, because it seems more like cake than bread.

1/3 cup margarine, softened
1 cup sugar
2 eggs, room temperature
1 3/4 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 cup ripe bananas, mashed (approximately 2 bananas)
1/2 cup pecans, chopped
1/2 cup chocolate chips
Pre-heat oven 350 F. Sift together flour, baking powder, and baking soda. Set aside.

Cream margarine. Add sugar. Add eggs. Beat only slightly after each egg. Slowly add flour mixture. Add mashed bananas. Stir in nuts. Stir in chocolate chips. Pour into well-greased 9 x 5 x 3 inch loaf pan. (If you make 1.5 times the recipe or 2 times the recipe, you may use a Bundt pan.)

Bake 350 F for 45 to 50 minutes. Remove from pan; cool on rack.

My favorite cream cheese pound cake

I know this is supposed to be about health and fitness blog, but it is also about peace of mind.

 

What is better than creating peace of mind among family members than cooking everyone's favorite pound cake.

 

Brenda Smith, named Braindog (I love that name) by my former boss, gave me this recipe years ago. I have adjusted the directions to reflect the cooking knowledge of my sister, Nancy.

 

2 sticks butter--softened (I use 2 sticks of margarine that is not whipped)

1 (8 oz) pkg of cream cheese--softened (I use light cream cheese and have had mixed results with fat free cream cheese)

3 cups sugar

6 eggs - at room temperature

1.5 teaspoon vanilla

3 cups plain flour

.25 teaspoon salt (actually I use less than a .25 teaspoon)

 

Preheat oven to 325 F. Grease a bundt pan or two loaf pans.

 

Cream butter and cheese; add sugar to cream mixture. Add eggs one at a time, but to prevent over beating as soon as the yolk is broken add the next egg. Add vanilla. Add flour and salt. I have a good mixer and beating time should take no longer than 7 minutes.

 

Spoon batter into pan. The original recipe says to bake for 1 hour and 10; however, I have to cook the cake to almost 1 hour and 30 minutes. Check doneness by using a toothpick or small thin knife to make sure it comes out clean.

 

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Blueberry and Peach Crisp

Flour Topping

1 c. flour

1 egg

1/2 c. sugar

1/2 c. light brown sugar

1 tsp. cinnamon

Fruit Filling

3 c. peeled, sliced peaches

2 c. fresh blueberries

1 Tbs butter

Pecan Topping

1 c. chopped pecans

1/4 c. flour

1/4 c. sugar

1/4 c. brown sugar

1/4 c. melted butter

 

Preheat oven 350.

For the flour topping: Combine flour, 1/2 cup sugar and 1/2 cup brown sugar, and cinnamon. Beat egg with a fork. Mix egg into flour with fork until crumbly.

For fruit filling: Melt 1 Tbs butter in a sauce pan. Place blueberries and peaches in the sauce pan. Warm slowly on low heat. Stir frequently. After the juices form, Stir in 1 Tbs of Flour. Stir frequently and cook until the juices thicken. Pour fruit and juices into a 2 to 2 1/2 quart buttered baking dish.

Sprinkle flour topping over fruit filling.

For pecan topping: Combine chopped pecan, sugar, flour, brown sugar and  melted butter. Crumble over flour topping.

Bake at 350 degrees for 35 to 40 minutes. Serve with ice cream. Serves 6 to 7.

Pizza Soup Recipe

I cooked pizza soup today and one of my daughter's friends wanted the recipe. I might as well share it this way. Pizza soup may not sound very appetizing, but I must admit all three kids really like it.

 

This is my recipe I created after having pizza soup that was on the food bar at a Shoney's restaurant in Orlando, FL years ago. We stayed at the Disney parks all day. Exhausted, we ate late at night at the Shoney's.

 

Every time I make it, it is a little different because I often change the ingredients. I also often cook pasta and pour the soup over the pasta for those who don't like spicy foods.

 

Pizza Soup

 

1 pound ground beef or ground sausage

1 onion, chopped

1 green pepper, chopped

3 potatoes, chopped

1 carrot, sliced

3 to 4 cups of water

1 large can of tomatoes

1 can of garbanzo beans.

1 can of kernel corn

Pepperoni slices (1/2 to 1 bag)

1 jar of Pizza Sauce

Salt

Black Pepper

Crushed red pepper

Garlic salt

Oregano

Brown ground meat with onions and peppers. Meanwhile, in a large pot, boil on medium heat, potatoes and carrots in water for at least 30 minutes. Make sure water is maintained to an acceptable level during boiling time. Potatoes should be almost cooked (almost soft when you insert a fork). Add to potatoes and carrots, tomatoes, and garbanzo beans, cook at least another 15 minutes. Add to the vegetables, the ground meat, pepperoni, and pizza sauce. Add spices to taste.

I often make pizza soup with left over spaghetti sauce.