Here is a traditional side dish that people often make for many holidays. We call this dish creamed corn cornbread. I know there are many names for it and many versions of it. So far this is my favorite recipe for this dish. I received this recipe during a Thanksgiving dinner a few years ago from my husband’s cousin. After one bite of her creamed corn cornbread, I was hooked; I had to get the recipe! This tastes so good even my husband looks forward to me making it.
Start by melting your 4 oz. stick of margarine in a bowl.Now mix in your 1 can of whole kernel corn, 1 can of creamed corn, 1 (8 oz.) tub of sour cream, 1 egg, and 1 box of Jiffy corn muffin mix. Mix all of the ingredients until its combined. Pour ingredients into a greased casserole pan.
Preheat your oven to 350 degrees and then bake for 1 and 1/2 hours. And that’s it! Now you will always have a great side dish to wow your guests.
Start by melting your 4 oz. stick of margarine in a bowl. Now mix in your 1 can of whole kernel corn, 1 can of creamed corn, 1 (8 oz.) tub of sour cream, 1 egg, and 1 box of Jiffy corn muffin mix. Mix all of the ingredients until its combined. Pour ingredients into a greased casserole pan. Preheat your oven to 350 degrees and then bake for 1 and 1/2 hours.
Cooking Up Cottage https://www.cookingupcottage.com/
Here is an apple salad that you will want to have at your next special event. My Dad loves this apple salad and always requests to have it accompany any special meal. The great thing about this salad is it’s easy to make and people love it.
To start, make sure you thaw the Cool Whip in the refrigerator for at least 4 hours before you begin the recipe. If you don’t have the Cool Whip thawed out ahead of time, you won’t be able to make this salad.Now peel and chop your 4 apples into bite size pieces. Next peel and slice the banana. Then wash 1 cup of red grapes and cut each grape in half. Finally mix your chopped apples, sliced bananas, sliced red grapes, 1 cup of marshmallows, 1/4 cup of mayonnaise, 8 oz. package (thawed) Cool Whip, 1 tsp. of sugar, 1/2 tsp. of lemon juice and 1/4 tsp. of salt.
Now that it’s mixed you can refrigerate it until you’re ready to serve and receive compliments. Enjoy!
To start, make sure you thaw the Cool Whip in the refrigerator for at least 4 hours before you begin the recipe. If you don't have the Cool Whip thawed out ahead of time, you won't be able to make this salad. Now peel and chop your 4 apples into bite size pieces. Next peel and slice the banana. Then wash 1 cup of red grapes and cut each grape in half. Finally mix your chopped apples, sliced bananas, sliced red grapes, 1 cup of marshmallows, 1/4 cup of mayonnaise, 8 oz. package (thawed) Cool Whip, 1 tsp. of sugar, 1/2 tsp. of lemon juice and 1/4 tsp. of salt. Now that it's mixed you can refrigerate it until you're ready to serve and receive compliments. Enjoy!
Cooking Up Cottage https://www.cookingupcottage.com/
One of my favorite appetizers yesterday was deviled eggs. These are so easy to make, but we hardly ever have an opportunity to sample them. Most people only get to enjoy them at Easter dinner and Thanksgiving dinner. Well if you are like me, you have a bunch of multicolored hard boiled eggs in your refrigerator and this recipe would be a great way to use them up.
We start this recipe with one of the easiest way to make hard boiled eggs. First put 6 eggs in a pot and fill with water to cover all of the eggs. I have more that 6 in my pan, but the extras are not for this recipe. Now bring the eggs to a boil on the stovetop. Once they have started to boil, pull the pan off of the stove and put the lid on the pan. Then let the eggs sit on the counter covered for 20 minutes. When 20 minutes is up, you can run them under cold water and peel off the shells.
After the shells are all peeled off, you can cut each egg in half and scoop out the yolk with a spoon. Now in a bowl mash the yolks. Then add in 1/4 cup of mayonnaise, 1 tsp. of prepared mustard, 1 tsp. of apple cider vinegar, 1/2 tsp. of sugar, 1/4 tsp. of salt and 1/4 tsp. of pepper. Mix all of the ingredients well. Now you can pipe the yolk mixture in the white half of the egg. I use a ziplock bag to pipe the yolk into the egg white. Scoop the mixture into a ziplock bag and cut the tip of one corner off.Once you get all of the eggs filled, they are ready to display on a plate. You can sprinkle them with paprika or parsley flakes. I did both.
We start this recipe with one of the easiest way to make hard boiled eggs. First put 6 eggs in a pot and fill with water to cover all of the eggs. I have more that 6 in my pan, but the extras are not for this recipe. Now bring the eggs to a boil on the stovetop. Once they have started to boil, pull the pan off of the stove and put the lid on the pan. Then let the eggs sit on the counter covered for 20 minutes. When 20 minutes is up, you can run them under cold water and peel off the shells. After the shells are all peeled off, you can cut each egg in half and scoop out the yolk with a spoon. Now in a bowl mash the yolks. Then add in 1/4 cup of mayonnaise, 1 tsp. of prepared mustard, 1 tsp. of apple cider vinegar, 1/2 tsp. of sugar, 1/4 tsp. of salt and 1/4 tsp. of pepper. Mix all of the ingredients well. Now you can pipe the yolk mixture in the white half of the egg. I use a ziplock bag to pipe the yolk into the egg white. Scoop the mixture into a ziplock bag and cut the tip of one corner off. Once you get all of the eggs filled, they are ready to display on a plate. You can sprinkle them with paprika or parsley flakes. I did both.
Cooking Up Cottage https://www.cookingupcottage.com/
Planning to have friends and family over this weekend? If you said yes, here is vegetable dip for them to enjoy. This is a great recipe that features dill as the star of the dip. It only requires a few ingredients and it’s a dip that your family and friends are sure to love.
First start by mixing your sour cream, mayonnaise (it has to be mayonnaise not miracle whip), dried dill weed, dried minced onion, parsley flakes, and salt in a bowl.Now mix until it is combined.
Now refrigerate for at least an hour. The flavors will get stronger as it sits in the refrigerator. Serve with your favorite veggies or chips.
1 cup mayonnaise (it has to be mayonnaise not Miracle Whip)
1 tsp. dried dill weed
1 tsp. dried minced onion
1 tsp. parsley flakes
1/2 tsp. salt
Instructions
First start by mixing your sour cream, mayonnaise (it has to be mayonnaise not miracle whip), dried dill weed, dried minced onion, parsley flakes, and salt in a bowl. Now mix until it is combined. Now refrigerate for at least an hour. The flavors will get stronger as it sits in the refrigerator. Serve with your favorite veggies or chips.
Cooking Up Cottage https://www.cookingupcottage.com/
Here is a traditional side dish that people often make for many holidays. We call this dish creamed corn cornbread. I know there are many names for it and many versions of it. So far this is my favorite recipe for this dish. I received this recipe during a Thanksgiving dinner a few years ago from my husband’s cousin. After one bite of her creamed corn cornbread, I was hooked; I had to get the recipe! This tastes so good even my husband looks forward to me making it.
Now mix in your 1 can of whole kernel corn, 1 can of creamed corn, 1 (8 oz.) tub of sour cream, 1 egg, and 1 box of Jiffy corn muffin mix. Mix all of the ingredients until its combined. Pour ingredients into a greased casserole pan.
Preheat your oven to 350 degrees and then bake for 1 and 1/2 hours. And that’s it! Now you will always have a great side dish to wow your guests.
