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December 2020

How to Make Paula Deans Corn Casserole

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There is nothing better than a classic Midwestern home style meal, and this corn casserole fits the bill. When I first moved to Arizona I had a boss, who when I showed him some of the ingredients in Midwestern cooking exclaimed, “it’s all canned items!” Not going to lie, there is some truth there! But when you are in a landlocked state, sometimes canned items are the best way to go. This is one of those canned, classic recipes that never goes out of style!

Corn casserole is a super easy recipe to make and is one you could throw together on a weeknight with no hassle. Its perfect for holiday meals like Thanksgiving and Christmas as a side for turkey and ham. I will preface this by saying this corn casserole is not a special or unique recipe. Its simple comfort food and it tastes that way. There aren’t a bunch of spices that will entice you to eat more. This casserole will simple warm your heart and fill your belly.

Overall Review: 5/5

I’m a big fan of corn casserole and am always the first to hit the pan when its brought to family dinners. As we approach the Christmas holiday, I’d highly recommend trying this out! It’s simple, cheap and easy to make. I also love the fact that this dish is re-heatable and still tastes great. You can eat it a few days after cooking and it still maintains its flavor. Overall, I highly recommend this corn casserole recipe for any family dinner you have coming up!

If you are interested in more of our reviews you can find them here: Recipe Reviews. As always, if you try this recipe, let me know what you think in the comments below! xoxo – Kayla

Paula Dean’s Corn Casserole

Ingredients
  

  • 1 can Creamed Sweet Corn
  • 1 can Whole Sweet Corn Kernels
  • 1 box Corn Muffin Mix
  • 8 oz Sour Cream
  • 1 stick Butter
  • 1 cup Cheddar cheese I omitted this step

Instructions
 

  • Preheat to 350 degrees
  • In a large bowl, combine all the ingredients except for the cheese. Drain the can of whole kernel corn.
  • Pour the mixture into a greased casserole dish
  • Bake uncovered for 45 minutes
  • After the 45 minutes, top with cheddar cheese and bake for another 10 minutes until the top begins to brown.
  • Let cool for a few minutes and serve. Enjoy!

How to Make Cranberry Jalapeno Dip

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Cranberries and jalapenos are two ingredients that were meant to coexist. I was looking for a new and unique dish for our Thanksgiving dinner this year. Since we couldn’t go anywhere due to my husband being call at the hospital and Covid, we had dinner just the two of us. So each dish was customized to be something that we would like. I was so excited about this cranberry jalapeno dip because it looks absolutely beautiful and can be made ahead of time!

So let’s get into this recipe! The ‘hardest’ part is that you need to hand chop the cranberries. If you put them in a food processor the dip won’t turn out correctly. It does require a good 20-30 minutes to chop up and entire bag of cranberries. Especially if you want them to not be too big in size. You will need to let the top part of the dip chill overnight before its topped on the cream cheese. But I think that’s what makes this dip so great. You can do almost all the prep ahead of time and just need 10 minutes to put the dip together in the morning.

As weird as these flavors might seem and as worried as you might be about trying it, please trust me, it’s worth it! Letting the top mixture sit overnight softens the cranberries and jalapenos and lets those flavors meld so that everything has this phenomenal flavor. Once it’s placed on top of the whipped cream cheese, any ‘spiciness’ is cut with the cream cheese flavor. To scoop out the dip I bought a box of Triskets and they paired beautifully with this cranberry jalapeno dip. The Triskets added to the flavor and didn’t overpower or change the taste of the dip. I’m sure there are other crackers that would work well, but Triskets are what I went with.

Overall Review: 5/5

Overall this is definitely a must make recipe for the holidays. I think that this cranberry jalapeno dip recipe is easy to make and looks good to boot. The taste is great even for those who aren’t big spice fans and is a perfect pre-dinner dip. If you do end up trying the recipe, let me know what you think in the comments below. And for more recipe reviews you can head to our reviews page: Recipe Reviews.

Cranberry Jalapeno Dip

Ingredients
  

  • 12 oz Fresh uncooked cranberries
  • 1-2 Jalapenos I left seeds in for more flavor
  • 2 tbsp Cilantro (optional)
  • 1/4 cup Green Onion
  • 3/4 cup Sugar You can add more if you'd like
  • 1 tbsp Lemon Juice
  • 1/8 tsp Salt
  • 16 oz Cream Cheese Whipped

Instructions
 

  • Hand chop all the cranberries into bite size pieces
  • Chop green onion, jalapenos and cilantro (if using)
  • In a bowl combine cranberries, green onion, cilantro and jalapenos
  • Add sugar, lemon juice and salt and lightly mix until combined.
  • Cover and place in fridge overnight
  • The next day take out the mixture and stir. Drain out the liquid using a collander.
  • Whip softened cream cheese. I used a hand mixer to make it go quicker. I'd say it takes anywhere from 2-4 minutes to get to the right texture.
  • Transfer the cream cheese to a circular pie dish and spread evenly on the bottom.
  • Top the cream cheese with the cranberry jalapeno mixture. Make sure its evenly spread out.
  • Keep in fridge until ready to eat. Serve with crackers and enjoy!

https://sparrowsandlily.com/cranberry-jalapeno-dip-holidays/