This recipe comes from my father-in-law:
1 Cup self-rising corn meal (add 1/4 tsp baking powder if fresh cornmeal is used)
1 Cup sour cream
1 can cream style corn (regular size can)
1/2 tsp salt
2 eggs (beaten)
1/4 Cup Vegetable oil
Preheat oven to 425 degrees
Mix all ingredients and pour into a 9"x12" pan (or cast iron skillet)
Bake for 30-35 minutes in a regular oven, or 25 minutes in a convection oven.
Showing posts with label sour cream. Show all posts
Showing posts with label sour cream. Show all posts
Saturday, December 06, 2008
Friday, September 05, 2008
Chicken & Biscuits
Here is a recipe from Kraft that I can't wait to try. I'm excited to have some recipes that use ingredients that I have around the house for a change! Keep in mind that the recipe calls for certain brand names, and of course it would be okay to use a different brand of sour cream, for example...I left the brand names in, because it's the least I can do to thank Kraft foods for the nice recipe -- but you can use any brand you want of course, really!
Chicken & Biscuits
Prep: 15 min
Total time: 50 min
Makes: 6 servings
Ingredients:
1 can of condensed cream of chicken soup
3/4 cup Breakstone or Knudsen Sour Cream, divided
2 cups chopped cooked chicken**
1 pkg (16 oz) frozen mixed vegetables, thawed
1 cup Kraft shredded mild cheddar cheese
1 cup baking mix
3 Tbsp milk
Heat oven to 375.
Mix soup and 1/2 cup sour cream in 8 -inch square baking dish. Add chicken, vegetables, and cheese; mix.
Place baking mix in medium bowl. Add remaining 1/4 cup sour cream and milk; stir until stiff dough forms.
Drop by heaping tablespoonfuls into 6 mounds over chicken mixture. Bake for 35 minutes or until biscuits are golden brown and chicken mixture is hot and bubbly.
**My tip: If you would like to make this REALLY easy on yourself, you could shred a rotisserie chicken for this, or you could cook a chicken in a crock pot all day.
Chicken & Biscuits
Prep: 15 min
Total time: 50 min
Makes: 6 servings
Ingredients:
1 can of condensed cream of chicken soup
3/4 cup Breakstone or Knudsen Sour Cream, divided
2 cups chopped cooked chicken**
1 pkg (16 oz) frozen mixed vegetables, thawed
1 cup Kraft shredded mild cheddar cheese
1 cup baking mix
3 Tbsp milk
Heat oven to 375.
Mix soup and 1/2 cup sour cream in 8 -inch square baking dish. Add chicken, vegetables, and cheese; mix.
Place baking mix in medium bowl. Add remaining 1/4 cup sour cream and milk; stir until stiff dough forms.
Drop by heaping tablespoonfuls into 6 mounds over chicken mixture. Bake for 35 minutes or until biscuits are golden brown and chicken mixture is hot and bubbly.
**My tip: If you would like to make this REALLY easy on yourself, you could shred a rotisserie chicken for this, or you could cook a chicken in a crock pot all day.
Monday, December 24, 2007
Philadelphia Chocolate-Vanilla Swirl Cheesecake
This one isn't really quick, but it was pretty easy. I decided to tackle something a little fancier for Christmas dessert. I just about killed my 23 year old handmixer on this one. LOL
20 Oreo sandwich cookies crushed (about 2 cups)
3 Tbsp butter, melted
4 packages (8 oz each) Philadelphia Cream Cheese (softened)
1 Cup Sugar
1 tsp Vanilla
1 Cup Breakstone's or Knudson's Sour Cream
4 Eggs
6 Squares Baker's Semi-Sweet Chocolate, melted, cooled
Preheat oven to 325. Line a 13x9" baking pan with foil, letting the ends extend over the sides of the pan.
Mi the cookie crumbs and butter and press down firmly onto the bottom of a prepared pan. You can use a measuring cup if you like. Bake 10 minutes
Beat cream cheese, sugar, and vanilla in a large bowl with an electric mier on medium speed until well blended. Add sour cream and mix well. Add eggs, one at a time, beating on low speed after each one, just until blended.
Remove 1 cup of the batter, set aside. Stir melted chocolate into the remaining batter in large bowl, pour over crust.
Top with spoonfuls of the remaining 1 cup plain batter.
Cut through the batters with a knife several times to make a swirled effect. Bake 40 minutes or until center is almost set. Cool completely. Refrigerate for at least 4 hours or overnight. Use the foil handles to lift the cheesecake from the pan before cutting to serve. Store leftovers in the refrigerator.
Makes 16 servings, 1 piece each.
---
The directions also say you can buy Philadelpha Ready-To-Eat cheesecake filling if you want it a lot faster!
20 Oreo sandwich cookies crushed (about 2 cups)
3 Tbsp butter, melted
4 packages (8 oz each) Philadelphia Cream Cheese (softened)
1 Cup Sugar
1 tsp Vanilla
1 Cup Breakstone's or Knudson's Sour Cream
4 Eggs
6 Squares Baker's Semi-Sweet Chocolate, melted, cooled
Preheat oven to 325. Line a 13x9" baking pan with foil, letting the ends extend over the sides of the pan.
Mi the cookie crumbs and butter and press down firmly onto the bottom of a prepared pan. You can use a measuring cup if you like. Bake 10 minutes
Beat cream cheese, sugar, and vanilla in a large bowl with an electric mier on medium speed until well blended. Add sour cream and mix well. Add eggs, one at a time, beating on low speed after each one, just until blended.
Remove 1 cup of the batter, set aside. Stir melted chocolate into the remaining batter in large bowl, pour over crust.
Top with spoonfuls of the remaining 1 cup plain batter.
Cut through the batters with a knife several times to make a swirled effect. Bake 40 minutes or until center is almost set. Cool completely. Refrigerate for at least 4 hours or overnight. Use the foil handles to lift the cheesecake from the pan before cutting to serve. Store leftovers in the refrigerator.
Makes 16 servings, 1 piece each.
---
The directions also say you can buy Philadelpha Ready-To-Eat cheesecake filling if you want it a lot faster!
Friday, March 23, 2007
Quick-Fix Beef Burrito Skillet
This one sounds so good and comes from Kraft's Food & Family Magazine (it's free, just sign up and they'll send you issues in the mail...and even better, they have good coupons in each issue too!)
Prep time 10 minutes
Total time 35 minutes
Ingredients:
1 lb lean ground beef
1 pkg (1-1/4 oz) Taco Bell Home Originals Taco Seasoning Mix
1 can (19 oz) kidney beans, drained, rinsed
1 cup Taco Bell Home Originals Salsa
1 cup water
4 flour tortillas (6 inch), cut into 1-1/2 inch squares
1 cup Kraft Mexican Style Shredded Four Cheese
1/3 cup Breakstone's or Knudsen Sour Cream
1/3 cup chopped green onions (about 1 large)
Brown meat in large skillet on medium-high heat; drain.
Add seasoning mix, beans, salsa and water; stir. Bring to boil. Reduce heat to medium-low; simmer 5 minutes.
Stir in tortillas; top with cheese. Cover; let stand 5 min. or until cheese is melted. Top with sour cream and onions.
Makes 4 servings, 1-1/2 cups each.
Jazz it up: Top with your favorite Mexican-style toppings just before serving, such as shredded lettuce, chopped tomatoes and / or chopped avocados.
Prep time 10 minutes
Total time 35 minutes
Ingredients:
1 lb lean ground beef
1 pkg (1-1/4 oz) Taco Bell Home Originals Taco Seasoning Mix
1 can (19 oz) kidney beans, drained, rinsed
1 cup Taco Bell Home Originals Salsa
1 cup water
4 flour tortillas (6 inch), cut into 1-1/2 inch squares
1 cup Kraft Mexican Style Shredded Four Cheese
1/3 cup Breakstone's or Knudsen Sour Cream
1/3 cup chopped green onions (about 1 large)
Brown meat in large skillet on medium-high heat; drain.
Add seasoning mix, beans, salsa and water; stir. Bring to boil. Reduce heat to medium-low; simmer 5 minutes.
Stir in tortillas; top with cheese. Cover; let stand 5 min. or until cheese is melted. Top with sour cream and onions.
Makes 4 servings, 1-1/2 cups each.
Jazz it up: Top with your favorite Mexican-style toppings just before serving, such as shredded lettuce, chopped tomatoes and / or chopped avocados.
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