Family Corn Casserole

This dish has been a tradition in my family for about 10 years. It was actually passed down to our family from a Midwestern branch of our extended family. The dish is simple to make, quick to bake and is delicious fresh or reheated. Make plenty, because you will have people coming back for 2nd's and 3rd's, no joke! I recommend you double everything in the recipe to make 2 large dishes to cook.

INGREDIENTS

• 1 stick margarine
• 8oz sour cream
• 1 box corn bread mix
• 1 can cream corn
• 1 can whole corn drained
• 1 large egg

DIRECTIONS

Melt margarine, mix everything. Bake 350 degrees, an hour in a big bowl (I use a large mixing bowl). If doubling this recipe, avoid using one large pan as the center is hard to cook without burning the top. To avoid a really dark crispy top, cover with aluminum foil for 35-40 minutes and uncover for remaining time. Use knife to test center of casserole. If it comes out clean, it is done.

Donna's Apple Cake

My coworker makes this ever so often for our Food Fridays. I've gotten the recipe from her and make it for occasional family gatherings. It's even been requested by my 7 year old cousin a couple times. "Luke's Apple Cake!" It is delicious, especially with the nuts. However, tend to the cooktime as the top may get dark brown and the interior still gooey.

INGREDIENTS

• 2 large eggs
• 1-1/4 cup veg oil (or 3/4 cup applesauce and 1/2 cup veg oil)
• 2 tsp vanilla
• 3 cups flour
• 1-1/2 cup sugar
• 1/2 tsp salt
• 1-1/2 tsp cinnamon
• 1 tsp baking soda
• 1 cup chopped nuts
• 3 cup chopped peeled apples (4-5 medium sized apples)

DIRECTIONS

Beat together egg, oil (apple sauce) and vanilla. Add flour, sugar, salt, cinnamon and baking soda. When completely mixed (batter will be thick, may want to add a small bit of water to help spreading) add chopped nuts and apples.

Spread batter in lightly greased 13x9 pan.

Bake at 325 degrees for 40-45 minutes or until knife in middle comes out clean. I usually cover with tin foil for 20 min, then uncover for remaining 40 min.

Serve warm or cold. Sprinkle with confectionery sugar if desired.

Pumpkin Dip

I made this for Halloween gathering this year. Was delicious.

INGREDIENTS

• 1 can pumpkin (15 oz.)
• 2 cups powdered sugar
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 8 ounces cream cheese -- room temperature

DIRECTIONS

Mix together sugar, spices and cream cheese. Add Pumpkin. Mix.

Serve with gingersnaps.

QuickChoc Chocolate Brownies

Easy to make and quick to eat, these brownies have always helped me win over new friends and keep my guests coming back for more.

INGREDIENTS

• 1 cup sugar
• 3/4 cup flour
• 1 stick margarine, softened
• 5 Tablespoons cocoa
• 1/2 tsp. salt
• 2 eggs
• 1 Tablespoon vanilla
• 1 Tbs hot water (optional)
• 1/2 cup nuts (any variety, optional)

DIRECTIONS

Mix all the ingredients. Hot water should be used to help thin out batter a little if mixing is difficult. Batter should not be soupy but should not be too firm. Spread batter in a greased 8x8" pan. Bake at 350°F for 30 minutes.

Peanut Butter Cookies

I made these, in conjunction with my brownies and chocolate chip cookies recipe for a basket to bring into work and everyone thought it was professionally catered. Make these cookies and you'll be a hit. They also stay soft as long as they're in an airtight container.

INGREDIENTS

• 1 1/4 cups flour, sift or stir before measuring
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup shortening
• 1/2 cup peanut butter (I prefer crunchy)
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1/2 teaspoon vanilla
• 1 egg

DIRECTIONS

Sift together flour, salt, and baking powder; set aside. Cream shortening, peanut butter, and sugars; beat in vanilla and egg. Stir in flour mixture, blending well. Shape mixture into 3/4-inch balls; place on greased baking sheets.

Flatten each cookie with the tines of a fork; dip fork in flour periodically to keep it from sticking to the peanut butter cookie dough.

Bake peanut butter cookies at 350° for about 10 to 12 minutes.

Vegetarian Hummus

I love hummus, and I've been on the lookout for the perfect hummus recipe since I had GREAT hummus at a Greek restaurant in Rochester.

INGREDIENTS

• 1 can chick peas
• 3 cloves garlic
• 1/2 cup water (reserved)
• 1/2 lemon
• 2 tblsp vinegar
• 1/2 tspn salt (to taste)
• 1/2 tsp cumin
• 1 tblsp extra virgin olive oil
• 1/2 tblsp paprika
• 2 tblsp tahini sauce

DIRECTIONS

Peel skin off of chickpeas and rinse.

Mince garlic cloves in blender. Add chickpeas to blender; slowly add water to make it easier to puree. {Do not add all water}

Add in tahini sauce, lemon juice from half of lemon, vinegar, cumin, and salt to taste. Add more water if need for desired consistency.

Place on a serving platter and drizzle on olive oil, sprinkle paprika on top for final touches.

Serve with warm pita bread. Serves 6.

Basic Pound Cake (Vanilla & Chocolate)

I wanted to find a basic bread recipe for something to make that was simple and quick and tasted great. Lo and behold I came across this gem. When I mixed a bit of chocolate powder into it, in swirls, it turned into a delicious chocolate bread. Lots of compliments on this one.

INGREDIENTS

• 2 egg whites
• 1 egg yolk
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2/3 cup milk
• 1 tablespoon vanilla extract
• 3/4 cup butter
• 1/2 cup white sugar
  
  For Chocolate Bread:
• 1/4 cup white sugar
• 3 Tbs. chocolate powder

DIRECTIONS

Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4 inch loaf pans. Sift together the flour, baking powder and baking soda, set aside.

In a medium bowl, cream together the butter, white sugar, confectioners sugar and brown sugar until smooth. Add egg whites and egg yolks, beating after each addition. Stir in the vanilla. Stir in the dry ingredients alternately with the milk. Divide the batter evenly between the two pans.

If you wish to make chocolate bread, stir the separate sugar and chocolate powder together until evenly mixed. Spoon the mixture onto the top of ONE of the loaves. Use a knife to mix the chocolate into the bread, pushing the mix down into the batter. Avoid mixing it up completely unless you want a complete chocolate loaf.

Bake for 60 to 70 minutes in the preheated oven, until a toothpick inserted in the center of the cake comes out clean. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Perfect Chocolate Chip Cookie

I'm picky about chocolate chip cookies, and I found the perfect recipe. Thank you Juan for sending this to me.

INGREDIENTS

• 2-1/4 cups flour
• 1 level teaspoon baking soda
• 1 level teaspoon salt
• 3/4 cup each white and packed dark brown sugar
• 2 sticks (1/2 pound) sweet butter, room temperature
• 1 teaspoon vanilla extract
• 2 large eggs
• 12-ounce package semisweet chocolate chips

DIRECTIONS

Preheat oven to 375F.

Mix the flour, baking soda and salt in a bowl and set aside. Use a stand-type electric mixer to mix the two sugars briefly at low speed. Add the butter in small gobbets, mixing first at low speed and then at high. Beat the mixture until it's pale, light, and very fluffy. Add the vanilla at the mixer's lowest speed, then beat at high speed for a few seconds.

Add the eggs, again at the lowest speed, switching to high speed for the final second or so. The eggs should be well beaten in, and the mix should look creamed, not curdled. Add the flour mixture, a half cup at a time, mixing at low speed for about one minute, then at high speed for a few seconds.

Scrape down the bowl's sides with a spatula, add the chocolate chips, and mix at low speed for about 10 seconds. If need be, scrape the bowl's sides again and mix for a few more seconds. Put tablespoons of the mix on an ungreased cookie sheet.

Bake until the cookies are pale golden brown (nine minutes in an electric oven, 10 to 11 minutes in a gas one). Remove and let cool on a rack.

Makes about 40 medium cookies.