Sunday, November 4, 2018

Easy Creamed Corn

This is what Megan brought to Thanksgiving last year. Yummmmm.


  • 6 ounces PHILADELPHIA Cream Cheese, cubed
  • 1/4 cup unsalted butter
  • 3 cloves garlic, minced
  • 1/3 cup milk
  • 2 cups corn kernels, frozen, canned or roasted
  • 1/2 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup shredded cheddar cheese
  • 2 tablespoons chopped fresh parsley leaves


  1. Preheat oven to 375 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
  2. Combine cream cheese, butter and garlic in a medium saucepan over medium high heat. Stir in milk until smooth, about 2 minutes. Stir in corn until well combined, about 2 minutes. Stir in thyme; season with salt and pepper, to taste.
  3. Spread corn mixture into the prepared baking dish; sprinkle with cheese. Place into oven and bake until bubbly, about 15-17 minutes.
  4. Serve immediately, garnished with parsley, if desired.

Sunday, July 22, 2018

Easy Fish Tacos

Easy Fish Tacos

We absolutely love these!!

Corn tortillas
Skinny fish sticks
Shredded Cheese
Coleslaw (recipe below)

1.  Make coleslaw: (Southern Living Cookbook, from Mom)
Mix all but coleslaw in a med-large bowl.  Then add coleslaw and mix together.  Refrigerate until ready to serve:

(Half Recipe- makes enough for probably 12+ tacos)  Full recipe HERE
1/4 c sugar
1/4 c mayo
1/4 c milk (can use half buttermilk- or use a little lemon juice at bottom of milk measurement)
1 1/4 Tbs lemon juice (so 1 Tbs plus a little less than a tsp)
3/4 Tbs cider vinegar (so 1 1/2 tsp)
1/4 tsp salt
sprinkle of pepper
10-14 oz bagged coleslaw mix

2.  Heat fish sticks in oven.
3. Shred cheese
4. Make guacamole with avacados
5 Heat corn tortillas:
Heat skillet to med-high heat.  Cook each tortilla about 15 seconds on each side.  keep warm between paper towels.

6.To serve:
Spread guacamole on bottom of tortilla.  Top with fish stick, cheese, and coleslaw.

Friday, March 23, 2018

Asian Pasta Salad

An old recipe from Natalie Hunt

16 oz bow tie pasta
1 bag fresh baby spinach
6 oz Craisins
30 oz mandarin oranges (drained)
1/2 C fresh parsley, chopped
1 bunch green onions (opt)
1/4 C sesame seeds (toasted)
6 oz honey roasted peanuts
2 C cooked, cubed chicken breast

3/4 C canola oil
3/4 C Mr. Yoshida's teriyaki sauce (I just use whatever)
6 T sugar
1/2 t salt
1/2 t pepper

Tuesday, November 7, 2017

Minestrone Soup

If I remember correctly, this tastes similar to Olive Garden's.  I really like it!!

Veggie-Packed Minestrone Soup
Posted By sara wells On 01.07.2013 @ 12:01 am from

Monday, July 10, 2017

Monster Cookies- Gluten Free

  • From Mel's Kitchen Cafe

  • 3 large eggs
  • 1 1/4 cups (9.25 ounces) packed light brown sugar
  • 1 cup (7.5 ounces) granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (12 ounces) creamy peanut butter
  • 1 stick butter (8 tablespoons, 4 ounces), softened
  • 4 1/2 cups (18 ounces) quick cooking oats (double check oats are gluten-free if making gluten-free cookies)
  • 1 cup (8 ounces) M&Ms
  • 1 cup (6 ounces) milk chocolate, semisweet, or bittersweet chocolate chips


  1. Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper, silpat liners or lightly grease with cooking spray.
  2. In a large mixing bowl with a handheld electric mixer (or in a stand mixer fitted with the paddle attachment), add the eggs, brown sugar, and granulated sugar. Mix well.
  1. Add the salt, baking soda, vanilla, peanut butter and butter. Mix until creamy and well combined, 1-2 minutes.
  2. Stir in the oatmeal, M&Ms, and chocolate chips until combined. The dough will be sticky.
  3. Scoop the dough into heaping tablespoon-sized balls (see note above) and place about 2 inches apart on the cookie sheets. If you want the cookies thinner, flatten them slightly with the palm of your hand.
  4. Bake the cookies for 8-10 minutes. Don’t overbake – the cookies should just be set and very lightly golden around the edges.
  5. Let the cookies sit for 1-2 minutes on the cookie sheet before transferring to a cooling rack to cool completely. Store in a airtight container for 2 days (the baked cookies freeze well, also).


Keep in mind that if you want the cookies to be safely gluten-free, make sure your oats are certified gluten-free (it will say on the package if they are). Speaking of oats, several commenters have successfully used old-fashioned oats (the cookies may spread a bit more). Or you could take your old-fashioned oats and process them lightly in a blender before using (measure after they have been blended a bit). 
Also, lots of times when I make these, I sub in different kinds of chips. Peanut butter chips are dreamy (in addition to or in place of M&Ms or part of the chocolate chips). Finally, many of you commented you’ve gotten a lot more than 2-3 dozen cookies out of this batch and that’s because you make your cookies small and I make mine not-small. Sometimes, I use my #40 medium cookie scoop which is about 1 1/2 to 2 tablespoons but a lot of time, I grab the #20 scoop which is 3 tablespoons or more. I mean, we’re going for monster cookie here, right?

Sunday, April 9, 2017

Creamy Potato Salad

This recipe is taken from the from the all-new ultimate Southern Living Cookbook

4 pounds small red potatoes (No need to peel)
1 ½ c light mayonnaise (I used Best Foods Olive Oil mayo, 2 c)
1 ½ c light sour cream (I actually used less sour cream, 1 cup instead of 1 ½ c)
1 ½ t prepared horseradish (I used a little less than that, 1 ¼ t)
1 t salt
½ t celery seeds
1 c chopped fresh parsley (I used about half that much, ½ c)
1 bunch green onions, finely chopped

Cook potatoes in boiling water (I steamed them) to cover in a Dutch oven 30 minutes. Drain and cool. Thinly slice potatoes (I cut ½ to ¾ inch chunks).

Stir together mayonnaise and next 5 ingredients. Gently stir into potatoes

Cover and chill. Top with green onions. (I actually stirred the onions into the dressing and sprinkled some more parsley on top.)

Friday, March 10, 2017


From Mel's Kitchen Cafe  

1/2 loaf French Bread, or about that much of any bread
2 Tbs olive oil (a little more)
1 tsp kosher salt (a little more)
pepper to shake all over

Cut the bread into 1/2-3/4" cubes.  Place on cookie sheet.
Drizzle olive oil all over and toss well using your hands.
Sprinkle the tsp or so of salt all over.  Shake pepper on.  Toss well again.
Bake at 425 for about 8-10 min. until bread is golden brown and toasted.