I have another Thanksgiving recipe for you. My Mom made this last year and everyone loved it!! She was going to make a new veggie this year but we won't let her... we want this corn again.
Crock Pot Corn
3 (16 oz) bags frozen corn
11 oz cream cheese
3 T water
6 oz Velveeta Cheese
3 T milk
1/4 c. Butter
2 T sugar
Combine all in crock pot and cook on low heat for 4 hours
Mom's Kitchen
Tuesday, November 25, 2008
Friday, November 21, 2008
Savory Breakfast Pudding
Being that it is the holiday season and some of you will have people at your house for a few days... here is a real yummy breakfast and the best part is you can make it the night before!!
Savory Breakfast Pudding
Cook Time: 1 hour 40 minutes
Yield: 8 to 10 servings
2 tablespoons unsalted butter
1 cup finely chopped yellow onions
1/4 cup finely chopped green bell peppers
1/4 cup finely chopped red bell peppers
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons minced garlic
1 tablespoon minced fresh parsley leaves
6 ounces Canadian bacon or baked ham, trimmed and diced
2 links Emeril's Kicked Up Smoked Sausage or 6 ounces hot smoked sausage, chopped
8 large eggs
3 cups whole milk
1/2 cup heavy cream
1 1/4 teaspoons Emeril's Original Essence or Creole Seasoning
8 cups (1-inch) cubes stale French or Italian bread, or rolls
8 ounces grated Gouda or Fontina cheese (about 2 cups)
1/2 cup fine dry bread crumbs
1/2 cup freshly grated Parmesan
2 tablespoons melted unsalted butter
Preheat the oven to 350 degree F. Lightly grease a 3-quart (9 by 13") baking dish with 1 tablespoon of the butter and set aside.
In a medium skillet, melt 2 teaspoons of the butter over medium-high heat. Add the onions, green and red bell peppers, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper and cook, stirring, until soft, 3 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the parsley, stir, and remove from the heat. Let cool. (I did this step a few days in advance and kept in the fridge until the day I made it.)
In a medium skillet, melt the remaining 1 teaspoon butter over medium-high heat. Add the Canadian bacon and cook, stirring, for 3 minutes. Remove with a slotted spoon and drain on paper towels. Add the sausage to the skillet and cook, stirring, until lightly browned, 5 to 6 minutes. Drain on paper towels and let cool. (I did this step a few days in advance and kept in the fridge until the day I made it.)
In a large bowl, beat the eggs. Add the milk, cream, 1 teaspoon of the Essence, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper and whisk to combine. Add the bread cubes and let sit for 5 minutes. Add the cooked Canadian bacon and sausage, the onion mixture, and the Gouda cheese and stir to incorporate the ingredients. Pour into the prepared dish, cover with aluminum foil, and bake until almost completely set, 50 to 55 minutes.
(Alternatively, the bread pudding can be assembled up to this point, covered, and refrigerated 8 hours or overnight, and then baked. Let sit at room temperature while preheating the oven, before baking.)
In a small bowl, combine the bread crumbs, Parmesan, melted butter and remaining 1/2 teaspoon of Essence. Uncover the pudding and sprinkle the bread crumb mixture evenly over the top. Return to the oven, increase the heat to 375 degrees F and bake until the pudding is completely set in the center, puffed, and golden brown on top, about 20 minutes.
Let sit for 15 minutes before serving.
Emeril Lagasse - foodnetwork.com
I made this for Christmas morning last year for Jesse's family. Everyone loved it!!
Even my little niece Elly can make this one. ; ) Here she is helping me out!
Savory Breakfast Pudding
Cook Time: 1 hour 40 minutes
Yield: 8 to 10 servings
2 tablespoons unsalted butter
1 cup finely chopped yellow onions
1/4 cup finely chopped green bell peppers
1/4 cup finely chopped red bell peppers
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons minced garlic
1 tablespoon minced fresh parsley leaves
6 ounces Canadian bacon or baked ham, trimmed and diced
2 links Emeril's Kicked Up Smoked Sausage or 6 ounces hot smoked sausage, chopped
8 large eggs
3 cups whole milk
1/2 cup heavy cream
1 1/4 teaspoons Emeril's Original Essence or Creole Seasoning
8 cups (1-inch) cubes stale French or Italian bread, or rolls
8 ounces grated Gouda or Fontina cheese (about 2 cups)
1/2 cup fine dry bread crumbs
1/2 cup freshly grated Parmesan
2 tablespoons melted unsalted butter
Preheat the oven to 350 degree F. Lightly grease a 3-quart (9 by 13") baking dish with 1 tablespoon of the butter and set aside.
In a medium skillet, melt 2 teaspoons of the butter over medium-high heat. Add the onions, green and red bell peppers, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper and cook, stirring, until soft, 3 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the parsley, stir, and remove from the heat. Let cool. (I did this step a few days in advance and kept in the fridge until the day I made it.)
In a medium skillet, melt the remaining 1 teaspoon butter over medium-high heat. Add the Canadian bacon and cook, stirring, for 3 minutes. Remove with a slotted spoon and drain on paper towels. Add the sausage to the skillet and cook, stirring, until lightly browned, 5 to 6 minutes. Drain on paper towels and let cool. (I did this step a few days in advance and kept in the fridge until the day I made it.)
In a large bowl, beat the eggs. Add the milk, cream, 1 teaspoon of the Essence, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper and whisk to combine. Add the bread cubes and let sit for 5 minutes. Add the cooked Canadian bacon and sausage, the onion mixture, and the Gouda cheese and stir to incorporate the ingredients. Pour into the prepared dish, cover with aluminum foil, and bake until almost completely set, 50 to 55 minutes.
(Alternatively, the bread pudding can be assembled up to this point, covered, and refrigerated 8 hours or overnight, and then baked. Let sit at room temperature while preheating the oven, before baking.)
In a small bowl, combine the bread crumbs, Parmesan, melted butter and remaining 1/2 teaspoon of Essence. Uncover the pudding and sprinkle the bread crumb mixture evenly over the top. Return to the oven, increase the heat to 375 degrees F and bake until the pudding is completely set in the center, puffed, and golden brown on top, about 20 minutes.
Let sit for 15 minutes before serving.
Emeril Lagasse - foodnetwork.com
Texas Caviar
I received a special request for this recipe from our good friend Seth!! We miss you Seth & Bethany!!
See I don't eat this, so it never even crossed my mind to post it. But I know it is a huge hit at parties and you will not have any leftovers to bring home with you!
Texas Caviar
1 15oz can black eyed peas (drain & rinse)
1 4oz can chopped black olives
1/2 green bell pepper chopped
1/2 red bell pepper chopped
4 green onions chopped
2 garlic cloves minced
1 4oz can chopped jalapeno peppers
1 tsp chili powder
1 tsp cilantro
1 tbl cider vinegar
1/4 tsp salt
2 tbl olive oil
Mix everything together and serve with tortilla chips!!
See I don't eat this, so it never even crossed my mind to post it. But I know it is a huge hit at parties and you will not have any leftovers to bring home with you!
Texas Caviar
1 15oz can black eyed peas (drain & rinse)
1 4oz can chopped black olives
1/2 green bell pepper chopped
1/2 red bell pepper chopped
4 green onions chopped
2 garlic cloves minced
1 4oz can chopped jalapeno peppers
1 tsp chili powder
1 tsp cilantro
1 tbl cider vinegar
1/4 tsp salt
2 tbl olive oil
Mix everything together and serve with tortilla chips!!
Tuesday, November 18, 2008
Glazed Smoked Ham
Oh Thanksgiving!!! I'm just going to tell you right now I am SO looking forward to the feast this year! I'm not sure if it is because I can play the excuse... but I'm eating for two... and go for thirds and fourths!!! Man-oh-man! I'm pretty positive that our little blueberry will not mind!! : )
Basically I just want the mashed potatoes, stuffing, and bread!!! Yummy! But I don't want any tricks played... just Grandma's mashed potatoes where she puts a little more cream in mine and Stove Top stuffing baby!!! For some reason that is the only stuffing that satisfies me! : )
Alright... back onto this recipe. I'm going to give you a recipe that I tried last year for Thanksgiving and it was a huge hit! For some reason I volunteered myself to make the ham last year and I didn't have a clue what I was doing. I never made a ham before! I went to my trusty foodnetwork.com and found a recipe that said "easy" and gave it a whirl. It was easy, looked and smelled amazing, and actually was so good! I don't eat ham... but I ate this ham!! I don't even think I had leftovers!!
Glazed Smoked Ham
Cook Time: 1 hour 45 minutes
Yield: 8 to 10 servings
1 large onion, quartered, root end intact
1 (5 to 7 pound) smoked ham (shank end)
3/4 cup apricot jelly
1/4 cup water
8 sprigs fresh thyme, stripped
3 tablespoons yellow mustard
4 tablespoons cider vinegar
2 teaspoons molasses
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground allspice
Pinch ground cloves
1 1/2 cups low-sodium chicken broth
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
Kosher salt and freshly ground black pepper
Preheat oven to 350 degrees F. Score the ham with a cross hatch pattern through the thick layer of skin and fat. Arrange the onions in the center of a foil lined sheet pan or large roasting pan and set the ham on top of them. Bake for 1 hour.
Meanwhile, stir together the apricot jelly, water, thyme leaves, mustard, 3 tablespoons of the vinegar, the molasses, Worcestershire, allspice, and cloves in a saucepan. Whisk over medium heat until the jelly has dissolved and sauce is smooth, about 4 minutes. After the ham has been baked for 1 hour, brush with the apricot mixture every 15 minutes for another 45 minutes or until nicely glazed. Transfer the ham to a serving platter, tent with foil and set aside while making the sauce.
Discard the onions, remove the foil and pour the sauce into a skillet. Add the broth and bring to a boil over high heat. In a small bowl, mix the butter and flour together until you form a paste. Whisk in to the pan juices and let sauce simmer until thickened like gravy. Finish with the remaining tablespoon of vinegar and season with salt and pepper to taste.
Thinly slice the ham and serve with the sauce.
Um, I think I need to go get a snack. My stomach is growling big time! I might even have some Stove Top Stuffing in my pantry.... hmmm.... is it to early to eat stuffing...
foodnetwork.com
Basically I just want the mashed potatoes, stuffing, and bread!!! Yummy! But I don't want any tricks played... just Grandma's mashed potatoes where she puts a little more cream in mine and Stove Top stuffing baby!!! For some reason that is the only stuffing that satisfies me! : )
Alright... back onto this recipe. I'm going to give you a recipe that I tried last year for Thanksgiving and it was a huge hit! For some reason I volunteered myself to make the ham last year and I didn't have a clue what I was doing. I never made a ham before! I went to my trusty foodnetwork.com and found a recipe that said "easy" and gave it a whirl. It was easy, looked and smelled amazing, and actually was so good! I don't eat ham... but I ate this ham!! I don't even think I had leftovers!!
Glazed Smoked Ham
Cook Time: 1 hour 45 minutes
Yield: 8 to 10 servings
1 large onion, quartered, root end intact
1 (5 to 7 pound) smoked ham (shank end)
3/4 cup apricot jelly
1/4 cup water
8 sprigs fresh thyme, stripped
3 tablespoons yellow mustard
4 tablespoons cider vinegar
2 teaspoons molasses
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground allspice
Pinch ground cloves
1 1/2 cups low-sodium chicken broth
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
Kosher salt and freshly ground black pepper
Preheat oven to 350 degrees F. Score the ham with a cross hatch pattern through the thick layer of skin and fat. Arrange the onions in the center of a foil lined sheet pan or large roasting pan and set the ham on top of them. Bake for 1 hour.
Meanwhile, stir together the apricot jelly, water, thyme leaves, mustard, 3 tablespoons of the vinegar, the molasses, Worcestershire, allspice, and cloves in a saucepan. Whisk over medium heat until the jelly has dissolved and sauce is smooth, about 4 minutes. After the ham has been baked for 1 hour, brush with the apricot mixture every 15 minutes for another 45 minutes or until nicely glazed. Transfer the ham to a serving platter, tent with foil and set aside while making the sauce.
Discard the onions, remove the foil and pour the sauce into a skillet. Add the broth and bring to a boil over high heat. In a small bowl, mix the butter and flour together until you form a paste. Whisk in to the pan juices and let sauce simmer until thickened like gravy. Finish with the remaining tablespoon of vinegar and season with salt and pepper to taste.
Thinly slice the ham and serve with the sauce.
Um, I think I need to go get a snack. My stomach is growling big time! I might even have some Stove Top Stuffing in my pantry.... hmmm.... is it to early to eat stuffing...
foodnetwork.com
Subscribe to:
Posts (Atom)
