Scalloped Corn Casserole

This could easily be my favorite food. I could eat a whole pan of this without reservation. I haven't, but I sure would like to! This is not the healthiest of dishes, so it best reserved for special occasions. I just got done preparing this dish for a family party tonight. This dish can be made the night before or earlier in the day and stored in refrigerator. Since it makes quite a big amount, it is also good warmed up the next day.

• 1 can creamed corn
• 1 can whole kernel corn (or you can use 2 cups frozen or fresh corn)
• 1 cup shredded cheese
• 1 cup sour cream
• 1/2 cup melted butter
• 1 Tablespoon sugar
• 1 Jiffy box corn bread mix
• 1 teaspoon minced onion
• 2 eggs

Combine all ingredients in a bowl and mix well. Pour mixture into a greased 9x13 inch pan. Cover and bake at 350 for 45-60 minutes, until the center is no longer jiggly.

***Special Note*** This recipe can easily fit into a 2 quart casserole dish that is much prettier than a 9x13 inch pan. Do not give into the temptation to do so. It will take FOREVER to bake. I did this once when I was having my family over for dinner and I think we ate this right before our dessert!  This bakes fastest when it is not more than an inch deep in the pan.

Cream Cheese Crock-Pot Chicken

I have recently discovered the joys of using a Crock-Pot. I have a list of recipes I would love to try using my Crock-Pot! So you will be seeing many more in the future!  This recipe was a big hit with my husband who loves Alfredo sauce. Although different from Alfredo sauce, it does have similarities. I like to think it is not as bad for me as this does not include heavy cream! Is cream cheese any better? I used reduced-fat! This chicken is great served over noodles. You could also serve over biscuits, rice, mashed potatoes, baked potatoes... basically any carb you can find! The possibilities are endless!

• 2-4 chicken breasts (I put mine in frozen! I didn't know this until I was reading her blog)
• 1 can cream of onion soup (or whatever "cream of" soup you want. Chicken, mushroom, celery, potato...)
• 1 packet italian dressing mix (I found this at Meijer in the condiments aisle by the ranch dressing mixes)
• 1 teaspoon minced garlic
• 1 package reduced fat cream cheese
• 1/2 cup chicken broth or white wine (I say stick with the white wine :-) You will sleep better.)
• Hot noodles or other carb of choice

Start by putting the chicken broth/white wine in the bottom of the Crock-Pot. Add chicken. Cover with cream of onion soup, italian dressing mix and garlic. Cook on low for 5-7 hours, depending on how warm your Crock-Pot is. Mine cooks fast, probably because it is big and I never fill it full enough. About a half hour before you are ready to eat, cut cream cheese into cubes and stir everything together. Heat an additional 20-30 minutes until cream cheese is melted.  In the meantime you can boil noodles, rice, or mash some potatoes!

Do you hate to clean your Crock-Pot? I know I sure do! There is nothing worse. My mom introduced me to these handy bags. Sometimes you can find coupons for them too. I always buy them at Meijer (they are much cheaper there than online) and they are found by the plastic wrap and tin foil.

Light Pumpkin Cake

This is so good! Perfect for fall! I made it for friends over the weekend. This is best made the day you are going to serve it and is maybe good for one day after. The cake is so moist that it gets soggy after a couple days. Bring this to any fall event and you are sure to bring none home with you!

• 1 yellow cake mix
• 1 can (15 oz.) pumpkin (NOT pumkin pie mix)
• 2 eggs
• 2 teaspoons pumpkin pie spice

Mix all ingredients and pour into a greased 9 x 13 inch pan. Bake at 350 for 30-35 minutes or until toothpick in center comes out clean. Cool completely before adding glaze.

• 1 cup powdered sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon vanilla extract
• 1-2 Tablespoons milk (start with one and gradually add until you have a workable consistency)

Whisk all ingredients together and pour evenly over cooked cake. Refridgerate if you like. (I did.)

Taco Pasta Skillet

I just made this last night and I am very pleased with the results! Anything with taco meat is always promising! This was super quick to make. It takes two cups of taco meat. So... what you could do is have tacos one night, make some extra meat, reserve two cups and serve the rest. This a great idea to try if you have one day off and you work the next day. One day of prep, two meals!

• 2 cups taco meat
• 2 cups small dry pasta (elbow macaroni, mini farfelle, mini shells, broken spaghetti, etc)
• 3/4 cup salsa
• 2 Tablespoons milk or sour cream
• 1 cup shredded cheese of your choice (I used reduced-fat sharp cheddar)

Boil enough water to cook pasta. Cook pasta and drain. Meanwhile, heat salsa and meat in a skillet. Add drained pasta to skillet with meat and salsa. Add milk/sour cream and cheddar cheese. Stir and heat through.

You have a super speedy scrumptious dinner in the matter of 15 minutes!