Texas Two Step Corn Medley

TOTAL TIME: Prep/Total Time: 20 mi

Ingredients

• 1 medium onion, chopped
• 1/4 cup butter
• 2 medium yellow summer squash, sliced
• 2 garlic cloves, minced
• 2 tablespoons canned chopped green chilies 
•  ( I used fresh roasted from our garden)
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cans (11 ounces each) Mexicorn, drained
•  ( I use just frozen corn)
• 3/4 cup shredded Colby-Monterey Jack cheese

Directions

• 1. In a skillet, saute onion in butter until tender. Add the 
• squash,garlic, chilies, salt and pepper. Saute until squash is crisp-tender, 
• about 5 minutes. Add corn; cook and stir for 2 minutes. 
• Sprinkle with cheese; cover and let stand until the cheese
• is melted. 
• Yield: 4 servings.

Nutritional Facts

1 serving (1 each) equals 273 calories, 18 g fat (12 g saturated fat), 49 mg cholesterol, 841 mg sodium, 23 g carbohydrate, 5 g fiber, 8 g protein.

© 2015 RDA Enthusiast Brands, LLC

Skillet Parmesan Zucchini

What You Need

1 small  red pepper, chopped

1small  onion, chopped

 

1 garlic clove, minced 

4 small  zucchini (1 lb.), thinly sliced

½ cup  spaghetti sauce

¾ cup  KRAFT 2% Milk Shredded Mozzarella Cheese

2 Tbsp.  KRAFT Grated Parmesan Cheese

Make It

COOK and stir peppers and onions in large nonstick skillet sprayed with cooking spray on medium heat 5 min. Add zucchini; cook and stir 2 min.

STIR in spaghetti sauce; cover. Cook 8 min. or until vegetables are crisp-tender, stirring occasionally.

SPRINKLE with cheeses; cook, covered, 1 min. or until mozzarella is melted.

 

Aunt Laura Allred’s Banana Bread

We always loved to go to Aunt Laura's in Pleasant Grove, Utah. She always made the best cookies, ice cream and pot roast! Her banana bread is the best recipe I have ever had or made. I had some ripe bananas and decided to make her recipe. Enjoy! Ken and I did.

Aunt Laura Allred’s Banana Bread

2 eggs –beat until thick

Add: 2 large mashed ripe bananas

Cream together :

1/2 c. shortening

1 c. sugar

Add to egg and banana mixture.

Stir in until well combined:

2 c. flour

1/2 teas salt

1 teas. baking soda

1 c. of your favorite chopped nuts (optional) I prefer pecans.

 Spray loaf pan with cooking spray.

 Bake at 325 degrees for 75 min. or until knife comes out clean.

 

 

Almond Joy Brownies

I entered these in the Pillsbury Bakeoff but was not chosen as a finalist but everyone that tries them says they should win!!! Kristie

Make your favorite brownies for a
13 x 9 pan. I love Pillsbury Milk Chocolate which I add 1 c. chocolate chipsto. Cool them completely and then top with frostings below.

2nd layer
1 can of fluffy white frosting
(Heat in microwave for 10-15 sec.)
Stir in:
2 c. coconut
1 teas. coconut extract

and spread onto cooled brownies

Top with:
About 60 Whole almonds (I put 2 on
each piece. I usually cut them 4 by 7)

3rd layer
1 can of your favorite chocolate
frosting. I like Betty Crocker Fluffy Chocolate
Melt in the microwave about 15 seconds. Stir until smooth and spread on top of coconut layer. Refrigerate until set.

These are very rich. Instead of the chocolate frosting you can melt 1 c. chocolate chips with 1 teas.shortening. Drizzle on top of the coconut layer.

Blackberry Muffins

Preheat oven to 375.

Topping:

½ c. sugar
3 TBS. flour
Grated zest of ½ lemon
2 TBS. unsalted butter, melted
Stir together until mixture is crumbly then add the pecans.
1/3 c. finely chopped pecans (optional)

For the Muffins:
Combine:
2 c. flour
¾ c. sugar
2 teas. baking powder
½ teas. baking soda
½ teas. ground cinnamon
Grated zest of ½ lemon
¼ teas. salt

In a separate bowl combine:
1 egg, beaten
1 c. buttermilk (can use 1 TBS. lemon juice to make it)
5 TBS. unsalted butter, melted

Mix until slightly moistened and carefully stir in:
2 c. fresh blackberries

Fill muffin cups a bit over the rim and top with the topping dividing in evenly. Bake 25-30 min. until golden.

Great served with Maple Butter:
Whip together-
1 stick of butter
3 TBS. maple syrup

Chef's Note: This makes 12 standard muffins but there is enough batter to make a mini coffee cake:)

One of my co-workers took a recent trip to New Mexico and fell in love this these tasty little pillows. This is the best recipe I have found...it even says "Never Fail."

1 pkg. yeast dissolved in 1/4 c. warm water, set aside.
2 eggs
1 c. milk
Whip eggs and milk well. Add yeast and mix. Add 1 tsp salt and 3/4 tsp. baking powder and approx. 4 c. flour (dough will be sticky). Set aside for 10 to 20 minutes. Knead very well. Flour surface generously and roll out til 1/8 in. thick. Cut into shapes ( a pizza cutter works well) and deep fry til golden brown. Serve hot with honey, or roll in cinnamon and sugar.

Swedish Apple Pie Tasty Tuesday September 8, 2020 #kristiesapluscooking #aisforapples

I got this recipe from Holly Scudder-Chase, a teacher at my school. I love to make it when the new crop of apples come each fall. I like empire apples for this pie:)

Peel and slice 8 apples
Toss with:
2 TBS. sugar
1 teas. cinnamon

Topping:
3/4 c. unsalted butter; melted
1 c. sugar
1 c. flour
1 egg
1/2 c. nuts (optional-I like pecans)

Combine topping ingredients and mix well.

Butter a 9" pie pan and fill with prepared apples.
Spread topping evenly over the apples.

Bake at 350 for 45-50 min. or until golden brown.