Tuesday, September 20, 2011

Corn Casserole

I love this stuff! It is such an easy and filling side dish and really warms your tummy when the weather starts to get cooler. This casserole is almost always on our holiday table.

Corn Casserole

3 Tbsp butter
1 pkg. Jiffy corn muffin mix
1/2 Cup corn (I use frozen)
1 can creamed corn
1/2 Cup milk
1 egg
salt and pepper

In a 13x9 inch baking dish, place in the butter and put the dish into the oven. Turn the oven to 350 degrees to preheat and to melt the butter.  In a bowl, combine the rest of the ingredients with a pinch each of salt and pepper. Make sure everything is thoroughly combined and pour into the preheated baking dish containing the now melted butter. Do not stir the butter into the batter. Bake for 30 to 40 or until the casserole is set in the center.

We ate our corn casserole with BBQ Pork Chops that you get just a peek of in the picture above.

Monday, September 12, 2011

Lemon Angel Food Trifle

So a couple of weeks ago, I went to make my Lemon Angel Food Cake for a potluck at my work. Well, it turns out it is very important to let your angel food cake cool completely before trying to take it out of the pan. I tried to rush it and remove it from the angel food cake pan while it was still warm and.......it deflated......like a tire. It looked awful. So I still made the glaze hoping to somehow "cover up" what I had done. I poured on the glazed and now had a glazed deflated tire.... So I covered up my mistake the best I could by turning it onto a trifle and it was wonderful!! And Angel Food cake is already fat free and I used sugar free pudding, sugar free jello, and sugar free cool whip. No one ever would have known if I didn't tell them!

Take one glazed Lemon Angel Food Cake and cut it into cubes, set aside. Mix 1 small box of strawberry sugar free jello with two cups boiling water. Stir until jello dissolves and pour over 1 1/2 cups sliced frozen strawberries and place in refrigerator until cool but not set. In another bowl, mix 2 small boxes instant sugar free vanilla pudding with 4 cups milk (I used skim milk) and stir until combined. In a trifle bowl, place half of the angel food cake cubes in the bottom. Spoon in half of the strawberries out of the jello liquid and spoon in enough of the jello liquid to just "wet" the angel food cake. You will NOT use all of the jello liquid. Next, spoon in half of the pudding followed by half of the sugar free cool whip. Repeat all the layers again. Cover and refrigerate for at least 4 hours or overnight.