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YUMMY CORN CASSEROLE

Yummy Corn Casserole - TSLCThis Yummy Corn Casserole makes a great side dish for any meal.  This dish is wonderful for holidays both summer and winter and great for picnics or buffets.  Your family and guests will love this and ask for more.

2 1/2 cups frozen corn

1 (14.75 ounce) can creamed corn

1 (8 ounce) package cream cheese, softened (I just put mine in the microwave for about 1 minute to soften)

1 (4 ounce) can green chilis, drained

4 tablespoons butter, divided

1/2 cup chopped green onion

1/2 cup chopped green or red peppers

1/2 teaspoon salt

1/2 teaspoon paprika

Pinch cayenne or black pepper (Optional)

1 (6 ounce) can crispy fried onions

Brown onion and green or red peppers in skillet in one tablespoon of the butter.  Spray a 2 quart or larger baking dish with cooking spray,  combine the frozen corn, creamed corn, cream cheese, green chilis, the other 3 tablespoons butter (melted), green onion, green or red peppers, salt, paprika and cayenne or black pepper.  Bake in preheated 350 degree oven for 20 minutes.  Remove and stir 1 cup of the crispy fried onions into the casserole.  Add the remaining onions on top and bake for 20 more minutes or until onions are golden brown.  Makes 8 to 10 servings.

Note:  You could add meat to this dish and make it a meal.  Cooked meat like smoked sausage, chicken, turkey or ham would all be good in this dish. Bacon would be good, too.

If you like this recipe, you might also like my recipe for Corn Pudding.

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ITALIAN SAUSAGE AND MANWICH SANDWICH OR SKILLET MEAL

Italian Sausage and Manwich Skillet Meal TSLCThis Italian Sausage and Manwich Skillet Meal is an easy dish to prepare and very versatile.  It can be served on buns for a great sandwich or over pasta for a meal.  We love it both ways.

1 pound Italian sausage

1 small green pepper, chopped

1/2 cup chopped green onion

1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley

1 1/2 teaspoons dried basil

1/4 teaspoon black pepper

1/2 teaspoon salt

1/2 teaspoon minced garlic

1 (6.5 ounce) can sliced black olives, drained

1 (15 ounce) can original Manwich

1/2 cup shredded Parmesan cheese, (could use whatever cheese you like)

Split and remove the casings on the Italian sausage. (I use a serrated knife to do this, works great)  Combine the Italian sausage, green pepper, onion, parsley, basil, black pepper, salt and minced garlic in a skillet and cook until sausage is browned.  Add olives and Manwich.  Simmer about 15 or 20 minutes. Sprinkle on Parmesan cheese   Serve on buns or over rice.  Makes about 8 servings.  Enjoy!

Italian Sausage and Manwich Skillet Meal   TSLC

Italian Sausage and Manwich Skillet Meal - TSLC

If you like this recipe, you might also like my recipe for Manwich Chicken.

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EASY POPOVERS

Popovers-TSLCThese popovers are easy to make and are wonderful served right out of the oven with butter.  I love to add a little honey, too. Your favorite jams and jellies will go great with these for breakfast or serve with any meal.

2 cups all-purpose flour

1/4 teaspoon baking powder

1/2 teaspoon salt

3 eggs

1 1/2 cups milk

2 tablespoons butter, melted

Whisk together flour, baking powder and salt.  In a separate bowl whisk together eggs, milk and melted butter just until smooth.  Combine egg mixture with flour mixture and mix with spoon until smooth. DO NOT OVER MIX. Spray a 6 cup popover pan generously with cooking spray.  Fill cups almost to the top.  Bake in preheated 450 degree oven for 15 minutes, reduce oven temperature to 350 and bake 20 to 25 minutes until golden brown. DO NOT OPEN OVEN DURING BAKING. Makes 6 popovers. Enjoy!

Note:  I preheat oven to 460 and reduce to 450 when I put in the popovers as the oven loses heat when you open the door. If you don’t have a popover pan, you can use a regular muffin tin and just fill every other cup. This recipe works better if your milk and eggs are at room temperature. You can prick them with a knife or fork when you take them out of the oven to let the steam escape. This makes for a drier popover. You can also freeze these for up to 3 months and reheat in oven.

Popovers TSLC Popovers - TSLC

If you like this recipe, you might also like my recipe for Easy Mayonnaise Rolls. 

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. 

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 20,000 e-mail subscribers and they are always the first to know about any new posts.  

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TOMATO BISCUITS

Tomato Biscuits - TSLC

This recipe for Tomato Biscuits is a great way to use up all those extra tomatoes in the garden.  We loved the biscuits as a change from just regular biscuits and they were great for breakfast with eggs or with a meal. If it’s called a biscuit, I like it!

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon white granulated sugar

1/2 teaspoon salt

1/2 teaspoon baking soda

1/8 teaspoon ground ginger

1 teaspoon chopped fresh basil, Optional (or 1/2 teaspoon dried basil)

2 tablespoons butter or bacon drippings, melted

3/4 cup buttermilk or could use regular milk

1 1/2 cups peeled and chopped tomatoes

1/2 cup shredded cheddar cheese or cheese or your choice

Whisk together flour, baking powder, sugar, salt, baking soda,  ginger and basil.  Add bacon drippings or butter and buttermilk. Mix with spoon.   Fold in tomatoes and shredded cheese. Turn out onto a floured surface. (Add more flour if needed because this is a wet dough)  Pat out onto dough board with your hands and cut out biscuits with a biscuit cutter. Place on a sprayed baking sheet. I don’t try to roll these out.  Bake in preheated 400 degree oven for 20 to 25 minutes. Can brush tops with melted butter before removing from oven.  Makes about 16 biscuits.  Enjoy!

Note:  Since this is a wet dough, do not use overly ripe tomatoes.  I drained my tomatoes after chopping and before adding to dough mixture. I have not tried these with canned tomatoes but if I did, I would use diced canned tomatoes, drain and cut back on the milk in the recipe.

If you like this recipe, you might also like my recipe for Mashed Potato Biscuits.

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. 

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 20,000 e-mail subscribers and they are always the first to know about any new posts.  

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder

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