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Food

How to Make Grilled PB&J

By Food No Comments

There is always that one college staple that lasts with you for the rest of your life, for me it was the discovery of grilled PB&J. I have had more peanut butter and jelly in my life than I care to count. It’s just one of those foods that never goes out of style and is always a go to on a rough day or a day you are busy. Well there was this small little ‘dining’ area below where I lived in the dorms and one of the things they offered was a grilled PB&J. One day I finally got around to ordering it and it was LIFE CHANGING. Literally the melted flavors of peanut butter and jelly combined with the rich toast taste of the bread was just phenomenal. It’s hard to explain how amazing this was to a young college kid, but it was definitely a highlight for me!

Overall Review: 5/5

Once I discovered the grilled PB&J it became a routine part of my meals/snack regimen. There are several ways to make this, you can make a normal PB&J and then butter the outer sides of the bread and set on a warm griddle. The other option is closer to how you make a grilled cheese sandwich. Butter the bread slices and let those start to toast on the griddle and then add your peanut butter and jelly to the slices. Once the jelly and peanut butter are warm you pull them off the grill, combine and enjoy!

If you do decide to make this grilled PB&J, know that its an easy way to spice up a classic recipe. You can adjust any portions of this recipe to adjust to your taste and what you have in the fridge. Overall, this is a simple classic recipe that will be a fun staple to add to your lunch rotations. For those who decide to try this recipe, leave a comment below so I can see how it went!

For more recipe reviews head to our page here: Recipe Reviews.

Grilled Peanut Butter and Jelly

Servings 1 person

Equipment

  • Griddle

Ingredients
  

  • 2 Slices White Bread
  • 2 tsp Butter
  • Jelly Grape or Raspberry
  • Peanut Butter Jiff or Peter Pan

Instructions
 

  • Place your griddle on medium/low heat. This is important because you don't want to burn the toast and want to give time for the peanut butter and jelly to melt properly.
  • Butter one side of each of your two slices of white bread. I prefer white bread with peanut butter and jellys but you can use any type.
  • Add your desired jelly and peanut butter to each slice of bread (non-buttered side) and place the two pieces together. I highly recommend leaving margin for the jelly and peanut butter to spread and is melts. Otherwise it will overflow out the sides of the bread.
  • Set your peanut butter in the jelly in the center of the griddle. Let cook over medium/low heat. Don't let it get too hot as you want to see the insides melt and the outside of the bread look golden brown.
  • Once cooked, take off pan and place on plate. Cut in half and serve.

How to Make Baked Chicken Drumsticks

By Food No Comments

Chicken drumsticks are a staple in my home so when this baked chicken drumstick recipe popped up I knew I had to try it. Let me start off with the first thing I loved about this recipe and that it is that it was baked. I am not saying baked drumsticks are better than deep fried, but they definitely are healthier and easy to make. Plus being able to throw dinner and the oven and get other things done while they cook is a huge help on busy evenings!

There’s not a whole lot to say on the process for making these drumsticks, they are seriously so easy to prep and get ready for cooking. The flavors are good, nothing crazy and not overpowering; definitely designed to be paired with your favorite sauce. The biggest thing with this recipe is that they need to be broiled at the end to give them that outer crispiness that they are lacking. Baked chicken drumsticks are a healthier alternative to deep fried drumsticks, but without broiling them they lack that crispiness. I will try to boil them for a few minutes the next time to see what a difference they make. For those who have texture issues, I would highly recommend you consider broiling them at the end for a few minutes to get that crispy texture otherwise the baked texture is a bit harder to get down.

Overall Review: 3.5/5

Overall, the baked chicken drumsticks are good! Pair them with ranch or BBQ sauce, some veggies and fruit and you have yourself a good dinner. The best thing about these were the pure simplicity of them. There was nothing challenging about making them and it’s perfect for anyone who needs an easy dinner idea. If you do choose to make these baked chicken drumsticks, let me know in the comments below! Do you think they need to be broiled or do you like them as is?

For more recipe reviews head to our page here: Recipe Reviews.

Baked Chicken Drumsticks

Ingredients
  

  • 2 pds Chicken drumsticks
  • 2 tbsp Avacado Oil I used Olive Oil
  • 1-2 tsp Paprika
  • 1-2 tsp Garlic Powder
  • 1-2 tsp Onion Powder
  • 1 tsp Parsley I subbed basil leaves
  • 1 tsp Salt
  • 1 tsp Black Pepper

Instructions
 

  • Preheat oven to 425 degrees. Spray a baking sheet with non-stick spray.
  • Add all the spices and oil to a large zip top bag, add chicken and seal. Shake the bag until all the chicken is coated evenly.
  • Arrange the chicken on the baking sheet and bake for 40-45 minutes (165 degrees internal). Personally, I would recommend broiling for a few minutes so that the chicken skin gets nice and crispy. I didn't think it was near as crispy as it could have been.
  • Serve immediately.

How to Make Traditional Fettuccine Alfredo

By Food No Comments

I love pasta, especially Fettuccine Alfredo pasta. There is just something about pasta that is comforting, homely and always hits the spot! I was looking at different pasta recipes the other night and came across an article about ‘real and traditional’ fettuccine alfredo. The biggest thing in the article is that there is NO CREAM. The original way to make this pasta does not include heavy cream or milk of any kind. Am I the only one late to the game on this knowledge?!

Regardless, I felt like my mind was blown so I wanted to try it out. Let me preface this by saying, I do not have authentic ingredients. I will make this recipe again with authentic ingredients, but this was the best I could find at my local grocery store. Hopefully in the next week or two I can try my hand at making fettuccine pasta myself and find authentic parmesano reggiano cheese. So forgive me in advance, but I think this fettuccine alfredo turned out great even with the standard ingredients from the store!

Overall Review: 4.8/5

Most of the reasons people, especially those who grew up in the states, will not like this recipe is because they are used to our super creamy pasta sauces. This type of alfredo is not near as creamy and that’s because it does not have the heavy cream/milk texture in it. But what it does have is a stronger cheese and butter flavor, which I personally love. You could absolutely add some grilled chicken or shrimp to add some protein, but it tastes amazing and light on its own. That lack of heavy cream/milk makes this pasta light and I didn’t get that heaviness feeling I normally get after eating pasta. I’d highly recommend trying this Fettuccine Alfredo recipe for your next dinner, and if you do let me know in the comments below!

For more recipe reviews head to our page here: Recipe Reviews

How to Make Traditional Fettuccine Alfredo

Original Recipe From: https://www.seriouseats.com/recipes/2017/04/fettuccine-alfredo-sauce-italian-pasta-recipe.html

Ingredients
  

  • 1 Stick Unsalted Butter Diced
  • 4 oz Parmesano Reggiano (or Parmesan) Cheese Grated
  • 1 pd Fettuccine Pasta
  • Salt

Instructions
 

  • Bring a pot of salted water to a rolling boil.
  • Add fettuccine pasta and cook until al dente. DO NOT DRAIN!!
  • In a separate large bowl, dice the butter and add the grated cheese
  • Using tongs add the pasta on top of the butter and cheese.
  • Add a half cup of the pasta water to the pasta, butter, and cheese bowl. Mix with tongs until combined and creamy. Add more pasta water if you want a creamier texture.
  • Add salt and pepper to taste. Grate some extra parmesan on top and serve immediately! Enjoy!

How to Make Copycat Starbucks Blueberry Muffins

By Food No Comments

I haven’t had a ton of pregnancy cravings, but these Starbucks Blueberry Muffins sounded AMAZING so I had to make them. These are moist, flavorful, full of blueberries and have a nice crunch with the extra topping. The only downfall to these is I followed the topping recipe. It didn’t feel like there was enough butter to make the crumbles correctly. I added some more butter to make it work, but the proportions seemed a bit off. Once there was another 2-3 tbsp of butter I was able to get a thicker crumble that I was looking for. The end result and taste was great though, so you may have to play with the butter proportions depending on how you like your crumble.

The base of the blueberry muffin is phenomenal though! I really think its the sour cream add in that makes this muffin so moist and yummy. That cup of sour cream getting folded in and then gently folding in the flour is whats key. As long as you don’t overwork the mixture you should be good to go. As far as cooking time goes, I have a 1 year old stove and it took about 20-23 minutes to get these muffins to a golden brown top/edge and a fully cooked center. Personally, I like to start at 15 minutes, check the muffins and then add by 3-5 minutes until completed. This eliminates the chance that I will accidentally burn the muffins, which would suck after all the work you put in.

Overall Review: 4.5/5

I think if the crumble proportions were a bit better this would be a 5/5 recipe. Since things have to be adjusted a bit I did knock a few points off the review. But the overall flavor and taste of these Starbucks Blueberry Muffins is phenomenal! You should absolutely make these the next time you get that muffin craving. If you are interested in more recipe reviews head over to our review page here: Cultivate Confidence Reviews.

Copycat Starbucks Blueberry Muffins

Recipe From Crazy for Crust

Ingredients
  

Topping

  • 3/4 cup All-purpose flour
  • 3/4 cup Granulated sugar
  • 1/4 tsp Salt
  • 5 tbsp Unsalted butter softened I need an extra 2-3 tbsp

Muffin Mix

  • 2 Large Eggs
  • 1 cup Granulated Sugar
  • 1/2 cup Vegetable Oil
  • 1 tbsp Vanilla Extract
  • 1 tsp White Vinegar
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 cup Sour Cream
  • 2 cups All purpose flour
  • 1 cup Blueberries fresh or frozen(defrosted and drained)

Instructions
 

  • Preheat oven to 350 degrees. Line/spray muffin pan

Topping

  • Add all topping ingredients together in a bowl and mix with a fork until they are in crumbles. I had to add extra butter to the original recipe to make good crumbles

Muffin Mix

  • In a large bowl add eggs and beat with a hand mixer for 1-2 minutes until thick and frothy.
  • Mix in sugar and oil and mix until creamy and combined
  • Add vanilla, vinegar, baking soda and salt.
  • Using a wooden spoon mix in the sour cream and then the flour. Mix until combined, batter will be lumpy but don't overwork it.
  • Fold in blueberries. Be gentle so they don't break!
  • Bake for 15- 23 minutes. Start with 15 and check every 5 minutes so you don't overcook them. Top should have golden brown edges and middle should be clean when a toothpick is inserted.
  • Cool on a baking rack and serve.

How to Make Eggs Benedict Casserole – Magnolia Table

By Food No Comments

One breakfast item that I have grown to LOVE is Eggs Benedict. Since making individual egg benedict for everyone was going to be a large feat, this casserole was the perfect compromise. The base of the casserole (the first two photos) is the absolute easiest part. Takes very little time and basically no prep. My biggest suggestion for the base of the casserole is this: whisk the eggs before adding any cream or milk. I made that mistake and it was incredibly difficult to make sure you got all the egg yolks mixed together properly. Take my advice: eggs first, milk and cream second.

Once you have the base done, let it cook the first 30 minutes and just clean up and relax. After the first 30 minute bake is when things get interesting. You have to make the hollandaise sauce in the final 30 minute baking session. Now if you have never made hollandaise sauce, let me preface this, it can be intimidating. There are a couple key steps and all have to be executed correctly for it not to turn into scrambled eggs. My suggestion is to have someone assist you with this part, especially if you are new to cooking or making this sauce. I had my sister (thanks Mads!), take care of pouring the butter in while I whisked.

It was absolutely necessary for me because my arm was killing me from whisking and we had to switch positions! I also highly suggest that you turn down the heat a bit once you have boiling water and start whisking the eggs. I found that turning down the heat helped them not get too hot and I was able to make a sauce and not scrambled eggs. My other recommendation is to make sure that you have extra eggs in case you do need to try this sauce again. Regardless, this casserole can’t be classified as eggs benedict without this sauce.

I will say that once you do get the hollandaise sauce correct, it really makes this eggs benedict casserole shine. It’s got a very rich flavor that compliments the Canadian ham and egg mixture. I paired this with the Orange-Walnut Sweet Rolls for my gender reveal brunch and it was a perfect combination!

Overall Review: 5/5

Overall, I would say that this is a great bunch casserole. It makes a ton of food so I would definitely leave this recipe for an event where you are trying to feed 10-12 people. But it’s got an excellent flavor, feeds a crowd and looks like you put a lot of work into it. It’s definitely a favorite of mine and I’m so glad I took the time to make it!

If you choose to try this recipe, please let me know what you think in the comments below.

Eggs Benedict Casserole

From the Magnolia Table Cookbook
Servings 12 people

Ingredients
  

Base

  • 8 tbsp Salted Butter, cut into 1/2 inch pieces
  • 12 English Muffins torn into 1 1/2 inch pieces
  • 10 oz Canadian Bacon
  • 18 Large Eggs
  • 1 1/2 cups Milk
  • 1 1/2 cups Heavy Cream
  • 1 1/2 tsp Garlic Powder
  • 1 1/2 tsp Salt
  • 1 1/2 tsp Black Pepper
  • 1/2 tsp Paprika

Hollandaise

  • 8 Large Egg Yolks
  • 3 tbsp Lemon Juice
  • 3/4 pd Salted Butter
  • Pinch Cayenne Pepper
  • Pinch Ground White Pepper I couldn't find this, so used black pepper

Garnish

  • Paprika
  • 2 tbsp Parsley

How to Make Orange-Walnut Sweet Rolls – Magnolia Table

By Food 2 Comments

These orange-walnut sweet rolls are phenomenal! Seriously one of my favorite Magnolia Table recipes to date. I made these for our gender reveal brunch with our family and it was a huge hit. They do require quite a bit of orange zest so be prepared with several oranges to get enough zest. I would say it took about four full oranges to get enough for the filling and the glaze.

The hardest part is getting the mixture for the center of the rolls mixed together correctly. You definitely need to make sure the butter is soft and room temperature, I had a small mishap with the butter that morning and it made softening it a challenge. But if at all possible, soften the butter first and the rest of the mixture should mix nicely. There is a decent orange taste to these orange-walnut sweet rolls, but its not overpowering. Don’t be afraid to make this recipe because of the orange flavoring! I also made these orange-walnut sweet rolls ahead early that morning and let them sit until I was ready for them to bake. That eliminated a lot of the prep work and made the morning go that much smoother.

Overall Review: 5/5

Overall, I loved these orange-walnut sweet rolls. They hit the spot, didn’t require making the dough ahead of time and the filling was fantastic. I would highly recommend these for any brunch or breakfast you have coming up. These also store for a day or two so you can have them for an entire weekend!

For more recipe reviews head to our site here: Recipe Reviews. If you decide to try these sweet rolls let me know in the comments below. I’d love to know what your thoughts are and if they were a hit with your family!

Orange-Walnut Sweet Rolls

From Magnolia Table by Joanna Gaines
Servings 12 Rolls

Equipment

  • 8 inch cake pan

Ingredients
  

Sweet Rolls

  • 12 tbsp Salted Butter Room temperature
  • 3/4 cup Packed light brown sugar
  • 4 tsp Lightly packed finely grated orange zest
  • 1 tsp Ground cinnamon
  • 2 8-oz Cans refridgerated crescent rolls
  • 1 cup Chopped Walnuts

Orange Glaze

  • 2 cups Powdered Sugar
  • Zest of two oranges Finely grated
  • 2 tsp Pure vanilla extract
  • 1/4 cup Orange Juice (might need another 1/4 cup)

Instructions
 

  • Preheat oven to 375 degrees

Sweet Rolls

  • In a medium bowl, add butter, brown sugar, orange zest and cinnamon. Use a fork to mash mixture into a paste. I highly suggest making sure your butter is room temperature soft so its easier to mash
  • Prepare a work surface with flour and unroll one of the crescent dough cans. Press perforations closed to make a single rectangle (be gentle with the dough). Spread half of the butter mixture evenly on crescent dough. Scatter walnuts on top of butter mixture.
  • Start rolling the dough from the long side until you make a log. Then cut crosswise into six pieces. Repeat with second can of dough and butter mixture.
  • Once you have your 12 pieces of rolls, place cut side up in an 8-inch cake pan.
  • Bake until a deep golden brown. Takes about 30-35 minutes

Orange Glaze

  • In a medium bowl, whisk powdered sugar, orange zest, and vanilla extract. Add in 1/4 cup orange juice and whisk. Add more until its a glaze that drips like a ribbon off the whisk.
  • Transfer (inverted) warm rolls to a serving plate and let stand for a few minutes. Drizzle glaze and serve. (I put the glaze over the pan since I was serving to a group straight out of the pan). Enjoy!

How to Make Thai Chicken Noodle Soup

By Food No Comments

My husband and I love Thai food, especially all things curry. We found this amazing Thai restaurant in Seattle and haven’t been able to go back in over a year. So, I’ve been trying new recipes to bring the style of food we like to our home. This Thai chicken noodle soup sounded so perfect and like a fun variation of this style of food we love. First and foremost, this recipe does not call for a lot of hot spice. So if you enjoy more of a kick, make sure to add hot sauce before you serve it. I tried it both ways and adding the hot sauce enhanced this recipe 10 fold.

This was also my first time using brown rice noodles, and I loved them! Seriously fantastic in taste and could not have been easier to make. The rest of the recipe is not difficult just takes a bit of time to create and prep all the ingredients. If you are looking for soup for a group this is the one, its filling and can feed at least 8 depending on how hungry you are.

Overall Review: 4.7/5

Overall, my review of this Thai Chicken Noodle Soup is positive. The flavors were good, there are lots of adjustments that can be made depending on what you have. I highly recommend that if you have time and can get the ingredients that you try this out! If you do decide to try it, let me know your thoughts in the comments below.

To find the original recipe you can go to Joyful Healthy Eats. For more recipe reviews, head to our recipe reviews page here: Recipe Reviews.

Thai Chicken Noodle Soup

Recipe From: https://www.joyfulhealthyeats.com/thai-chicken-noodle-soup/
Servings 8 people

Ingredients
  

  • 1 1/2 lb Chicken – Shredded and cooked Rotisserie chicken would make this recipe much easier
  • 2 Carrots
  • 2 Garlic Cloves
  • 1 tbsp Ginger
  • 1 cup Chopped Red Onion
  • 1/2 cup Snow Peas (I omitted because I couldn't find them)
  • 6 cups Chicken Broth
  • 14 oz Coconut Milk
  • 3 tbsp Red curry paste
  • 2 tbsp Lime
  • 8 oz Brown rice noodles
  • 1 Red Bell pepper Julienne style
  • 1 tbsp Coconut Oil

Instructions
 

  • Place a large soup pot on medium high heat and cook the chicken if not already cooked. Once cooked, set aside and shred
  • Add the coconut oil and let melt. Add in your chopped red onion and saute until slightly translucent. Add in the garlic and ginger (I used spices from the store because I didn't have fresh on hand.) Saute until fragrant.
  • Add the curry paste and stir until thickened. Only takes about 2 minutes
  • Next is the chicken broth, add in and bring to a boil. Reduce and simmer. Once simmered, add shredded chicken and stir.
  • While your soup is simmering, bring another medium pot to boil and cook the rice noodles for 4 minutes. Remove from pot, drain and cool with cold water. Its recommended to stop the cooking process.
  • Once the noodles are cooked and cooled, add noodles, carrots, red pepper and snow peas to the chicken broth.
  • Get a blender out and add one cup of broth along with the can of coconut. Blend until the mixture is creamy and not seperating
  • Pour the blended mixture back to the soup and stir/simmer for 5 minutes.
  • Scoop ito bowl and top with lime juice and cilantro. Now HUGE ADVICE: add hot sauce! This soup is very good but needs the hot sauce kick to it!

How to Make Easy Buffalo Chicken Wraps

By Food No Comments

Super Bowl Sunday was yesterday and that means buffalo themed dinners! If you were watching the game last night you know that the Buccaneers and Tom Brady DOMINATED the game. When that happens food definitely becomes a main focus of the night! These buffalo chicken wraps are so easy to make and are perfect for any family dinner or game time you have coming up. I highly recommend them when you are looking to compliment that buffalo chicken dip you have in the crock-pot!

The recipe I am reviewing today came from Tastes Better From Scratch and the link is below. There are a couple things about these wraps that I changed from the original recipe. For one, I omitted the avocado and cheese because my husband is lactose intolerant and doesn’t like avocado. Even with omitting these items, the wraps were tasty and hit the spot. You could add pickles or other veggies that you love and it will only enhance the wraps. What I loved most about these buffalo chicken wraps is you can prep the chicken the night before and let it marinate in the fridge. If you do it ahead of time, when it comes time to cooking and preparing the wraps you will only need about 10 minutes!

Buffalo chicken wraps are perfect for any hot sauce lover and would be easily complimented with some pasta salad, chips or french fries. Whatever you decide to pair it with I hope you enjoy it and post pictures in the comments below! Also, if you are interested in more recipes and reviews check out our page here: Cultivate Confidence Food Reviews.

xoxo – Kayla

Buffalo Chicken Wraps

Recipe from: https://tastesbetterfromscratch.com/buffalo-chicken-wrap/
Servings 4

Ingredients
  

  • 4 Wheat or Flour Tortillas
  • 1 pd Chicken Breasts
  • 1/2 cup Reds Buffalo Sauce
  • 2 tbsp Olive Oil
  • 1/2 tsp Paprika
  • 1/2 tsp Garlic Powder
  • Pinch of Salt
  • 1/2 cup Ranch Dressing
  • 2 cups Romaine Lettuce
  • 1/2 cup Carrots shredded
  • 1/2 Avocado Sliced (optional)
  • 1/2 cup Shredded cheddar cheese optional

Instructions
 

  • Slice chicken breast into several long thin strips
  • In a small bowl, whisk olive oil, hot sauce, paprika, garlic powder and salt. Add chicken and marinate for 10 minutes to 24 hours (as much as you can)
  • In a large pan over medium heat add the strips and extra sauce from bowl and cook until no longer pink.
  • On tortillas, spread a layer of ranch, add lettuce, carrots, avocado and cheese.
  • Add chicken strips to center of toritlla, wrap and serve. Personally, I added another line of hot sauce on top of the chicken before serving.

One Week Easy and Delicious Dinner Schedule

By Food No Comments

I am not going to lie to you, pregnancy has been absolutely kicking my butt when it comes to food. For the first 16 weeks I didn’t eat much and there were a lot of foods that sounded awful. Couple that with the fact that I had absolutely no desire to cook, and you can guess what my diet looked like. HORRIBLE! My poor husband and bank account just rolled with the flow of these pregnancy hormones. But now that my appetite has been coming back and I’m feeling up to cooking again, I wanted to share what my weekly meals look like. Right now it’s been a lot of meals I’ve made before because I’m not quite ready to try new meals after so many food aversions. So, today I am going to walk through a one week dinner schedule that has worked for me in my 2nd trimester.

One Week Dinner Schedule

  • Monday – Zuppa Toscana

Monday’s Zuppa Toscana came from The Chunky Chef and is an easy yet comforting soup to make. It make plenty of soup as its so hearty. Great for leftovers and lunches the next day. This is a copycat of the soup that Olive Garden soup and is my husband and I’s favorites. It’s also one of the things I can stomach at this point in the pregnancy so that always gives it an extra boost in my book!

  • Tuesday – Chicken Piccata

Tuesday’s meal was a combination of foods. Let’s explain the boxed pasta up front. My husband is hilarious in the fact that he loves simple foods. Boxed foods, chips from the grocery store, nothing fancy. So this particular box pasta is one of his favorites and honestly doesn’t bother my stomach right now so it got added to the weeks list as well. Sometimes you just have to be okay with some adjustments in pregnancy, am I right?! For the chicken piccata, I found that it is a lighter but tasty meal. Again, one that tastes good and isn’t difficult to make. You can find my full review here: click here.

  • Wednesday – Spinach, Mushroom and Spicy Sausage Pasta

Wednesday is one of my favorite recipes that I’ve ‘developed’. It’s simple but so good and full of flavor. All it really is is, penne pasta, Alfredo sauce, mushrooms, spicy ground sausage, spinach, salt and pepper. My next blog post will include a full recipe on how to make it so watch out for that!

  • Thursday – Jalapeno Chorizo Queso

Thursday was a spicy meal so if you are prone to heartburn be weary. This is my husbands favorite queso as it has a whopping six jalapenos in it. Jalapeno Chorizo Queso is so easy to make and is a great dinner if you don’t want something super traditional. You can find my full review of this queso here: click here.

  • Friday -Frozen Meal/Pizza Night

Friday’s meal is the epitome of not underestimating pregnancy hormones. I have been scheduling one night a week where there is flexibility. If I am feeling sick or I don’t feel like cooking. This is the day I pull out the frozen meal. I know its not healthy or what is recommended, however some nights it’s just needed. I also think its good to plan for night where you aren’t feeling well or feeling like cooking. It happens in pregnancy so planning for it in your dinner schedule is the best option!

For those who are pregnant or have been pregnant, I’m curious what were your cravings in pregnancy? Anything interesting or out there? Let me know in the comment section below!

How to Make Paula Deans Corn Casserole

By Food No Comments

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!