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Ingredients
- 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
Preparation
- 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!
Comments
- 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!
For many more recipes and video tutorials, CLICK HERE!
- Turnips
- Rutabagas
- Potatoes
- Parsnips
- Carrots
- 1 Tablespoon of your favorite oil per 1 cup of vegetables
- Sea salt and cracked peppercorns to taste
Preparation
- 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
Comments
- 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!
For many more recipes and video tutorials, CLICK HERE!
Ingredients
- 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
Procedure
- Combine all ingredients into a food processor and blend until smooth.
- Yes, that's it!
Comments
- 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!
For many more recipes and video tutorials, CLICK HERE!
Ingredients
- 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
Preparation
- combine all ingredients
- refrigerate
- yes, that is it!
Comments
- 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!
For many more recipes and video tutorials, CLICK HERE!
Ingredients
- 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)
Preparation
- 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!
Comments
- 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.
For many more recipes and video tutorials, CLICK HERE!
Ingredients
- 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
Preparation
- Combine all ingredients in a 2 quart container with whisk.
- Cover and refrigerate overnight for best flavor.
Notes
- 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.
For many more recipes and video tutorials, CLICK HERE!
