Monday, November 27, 2017

SPOONBREAD: PERFECT EVERYTIME

If you double this recipe for Thanksgiving dinner, you won’t have any trouble getting rid of it. Everyone loves it!

Ingredients:

1 8-ounce package corn muffin mix
1 8-ounce can whole kernel corn, drained
1 8-ounce can cream style corn
1-cup cottage cheese (eliminate when cooking over a fire)
½ cup melted butter
2 slightly beaten eggs
1 small can diced green chile
One bag of shredded cheddar cheese

Process:
Mix together in a bowl. Transfer to a greased square 8x8 (rectangular if double recipe) glass-baking dish
Sprinkle shredded cheese over the top.
Bake in a 350-degree oven for 45 minutes.
If it “jiggles” in the middle it isn’t quite done. Leave it in the oven just a little bit longer.



This can be cooked over a campfire. Put all ingredients into a covered cast iron skillet.

AMBROSIA: HEALTHY & EASY

AmbrosiaMake Ahead!

Serves 8-10.

Mix in a large bowl:

One 20-ounce can pineapple chunks drained

One 11-ounce can mandarin oranges drained

EMPHASIS ON DRAINED!  WELL-DRAINED!! Dab with a paper towel,
shake in the strainer until no juice drips out at all. Otherwise, your Ambrosia will be soupy. Bad!!

Then add:

One bunch of fresh, green seedless grapes
2-cups of mini-marshmallows
1-cup Baker’s Angel Flake sweetened coconut (optional)
Mix with enough sour cream to coat the ingredients.
Transfer to a nice serving bowl.

Put a few Maraschino cherries on top for serving. 

Cover with plastic wrap. 

Chill for at least an hour.