Corn Casserole

  • 1 small can creamed corn
  • 1 small can kernel corn, drained
  • 2 eggs
  • 1 cup sour cream
  • 1/2 cup butter, melted
  • 1 box of Jiffy corn muffin mix
  • cracked black pepper and smoked paprika to taste
  • Preheat oven to 400F
  • In a mixing bowl, combine the eggs, both corns, sour cream, and melted butter
  • Add box of Jiffy and mix well
  • Butter or grease an 8 X 8 baking dish
  • Pour batter into dish then sprinkle the cracked black pepper and smoked paprika on top
  • Bake in the 400F oven for 45-60 minutes
  • Remove once it is golden brown and toothpick inserted into the middle comes out clean
  • Ta-daaa!
  • This is a great dish for those holiday parties, cookouts that you just do not want corn on the cob, or your average Tuesday night dinner that lacks something to be desired!
  • I have made this using regular cornbread mix adding sugar and it works, but the Jiffy mix has a finer texture than most of those and just ends up better.
  • This recipe is quick and easy and will feed 8-10 as a side portion, but 4 can clean this up pretty easy too.
  • Enjoy! 
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Roasted Root Vegetables

  • Turnips
  • Rutabagas
  • Potatoes
  • Parsnips
  • Carrots
  • 1 Tablespoon of your favorite oil per 1 cup of vegetables
  • Sea salt and cracked peppercorns to taste
  • Preheat oven to 400F
  • Peel and chop vegetables into bite size pieces or slightly larger
  • Toss with oil of choice and salt and pepper
  • Place on a baking sheet or dish so that the vegetables are not stacked on top of each other, but in a single layer to allow browning
  • Roast in oven for approximately 1 hour, turning with a spatula half way through cooking
  • Remove from the oven when the vegetables are tender and browning nicely
  • Oils to use? sesame, olive, butter, coconut, rendered bacon! And many more.
  • Try using some different color peppercorns or a few spices too, like curry, paprika, etc.
  • Turning the vegetables halfway through will also help keep them from sticking badly to the pan
  • One cup of raw vegetables is a good serving size per guest. It will end up being half that once cooked
  • This is a great side for all your Fall and Winter meals and fun to surprise your guests with some of the lesser known veggies. Enjoy!
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Sun-Dried Tomato Hummus

  • 4 cups cooked, drained, rinsed garbanzo beans (just rinsed if using canned)
  • 1 cup olive oil
  • 1/4 cup sesame oil
  • 1/4 cup lemon juice
  • 3 cloves fresh garlic
  • 1/2 cup re-hydrated, sun-dried tomatoes 
  • kosher salt, cracked black pepper, and ground cumin to taste
  • Combine all ingredients into a food processor and blend until smooth.
  • Yes, that's it!
  • I like to use extra virgin olive oil, but it is not necessary.
  • I do like to use sesame oil in place of tahini, but again, that is personal. Tahini is more traditional, but I like the toasty flavor of the sesame oil.
  • You can leave the sun-dried tomatoes out for a more traditional hummus as well.
  • This recipe is quick to make and easy; it will make about 6 cups of hummus.
  • We use this as an appetizer with fresh veggies, feta cheese and pita chips. It also goes great on a veggie sandwich or wrap. Enjoy!
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Wasabi Honey Mustard

  • 1/2 cup honey
  • 1/2 cup whole grain mustard
  • 1/2 cup Dijon mustard
  • 1 T wasabi paste
  • 1/2 t ground, dry or fresh ginger
  • cracked black pepper to taste
  • 1 t Sambal Oelek Chili Paste or other source of heat
  • combine all ingredients
  • refrigerate
  • yes, that is it!
  • This sauce is great on everything from salads to steaks to pork chops.
  • This recipe make approximately 1 1/2 cups.
  • Look for this sauce on your next visit to Evins Mill!
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Mother's Day Macaroons

  • 4 large egg whites, at room temperature
  • 1 cup granulated sugar
  • 1/4 t salt
  • 1t vanilla extract
  • 1/2 cup cake flour, sifted
  • 3 cups sweetened, shredded coconut
  • lemon or orange zest, fine, to taste (optional)
  • In a stainless steel bowl, whisk together the egg whites, sugar and salt.
  • Bring a sauce pan with enough water in it to cover the bottom to a boil; this pan should be a size that the bowl will rest comfortably over.  
  • Take boiling water off the heat and cover the top of the pan with a towel; this will keep your bowl of egg white mixture from sliding around.
  • Place egg white mixture bowl on towel that is covering the boiling water and whisk egg mixture until it is warm to the touch.
  • Remove from heat; add flour, vanilla, coconut, zest and mix well.
  • Cover and refrigerate until firm and chilled through, maybe an hour or two.
  • Preheat oven to 325F
  • Line a baking sheet with parchment paper and scoop small mounds of the macaroon mixture onto sheet, placing them a couple of inches apart.
  • Bake for approximately 15 minutes, or until just starting to turn golden brown.
  • Allow to cool, then eat!
  • Recipe makes 1-2 dozen macaroons depending on the size scoop you use.
  • I like to make them on the larger side so that they are still soft on the inside once they brown on the outside.
  • These are great without the zest, but it is a nice way to play around with the flavor for a special occasion.
  • These are a staple at our Mother's Day brunch; they go great with chocolate, strawberries, or just alone with mom.
  • The batter can be made up to a couple of days in advance, then just scoop them out and bake.
  • They can be stored, already baked in an airtight container for a couple of days too; but are best baked and eaten fresh.
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Buttermilk Herb Dressing

  • 2 cups buttermilk
  • 2T lemon juice
  • 1T vinegar
  • 1t hot sauce
  • 2t Lawry's seasoning salt
  • 2t granulated garlic
  • 1/2t crushed red pepper flakes
  • 1t smoked paprika
  • 1t ground cumin
  • 1t fresh ground black pepper
  • 1T Italian seasoning herbs
  • 1T Dijon mustard
  • 1 qt mayonnaise
  • 1/4 cup fresh chopped herbs, variety
  • Combine all ingredients in a 2 quart container with whisk.
  • Cover and refrigerate overnight for best flavor.
  • Experiment with different herbs, spices or vinegars to make it your own.
  • Recipe makes a little less than 2 quarts.
  • Keep refrigerated, and it should last for up to two weeks.
  • Only takes a few minutes to make - and no more buying salad dressing with all the preservatives and corn syrup! Enjoy.
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