Corn Dog Muffins

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Corn Dog Muffins

Makes 9 Muffins

 

1 (8.5 ounce) package cornbread mix

1 tablespoon brown sugar

1 egg

3/4 cup milk

1/2 cup grated cheese

4 hot dogs sliced (about 18 slices per hot dog)

 

Preheat oven to 400 degrees

Set out all your ingredients

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Dump cornbread mix into a medium sized bowl

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Add brown sugar

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Mix well

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In a small bowl add egg

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Pour in milk

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Wisk together until smooth

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Pour egg and milk mixture into cornbread and brown sugar

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Add cheese and mix well

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Lightly grease muffin tins

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Add a spoonful of mix into muffin tins

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Top with 4 slices of hot dog

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Add another spoonful of mix over hot dog slices

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Top with 4 more slices of hot dog to the muffin mix

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Bake in preheated oven for 14-18 minutes or until golden brown on top

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Enjoy with your favorite toppings

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Sweet Slow Cooker Ham

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Sweet Slow Cooker Ham

4 pound boneless ham

1 (20 ounce) can crushed pineapple

1 -1 1/2 cups light brown sugar, divided

1/2 teaspoon each nutmeg and cinnamon added to brown sugar

 

Spread about 1/2 of the brown sugar mixture into the bottom of the crock of your slow cooker to cover completely

Very lightly score the ham with a sharp knife so the added ingredients will bake into the ham

Place ham on top the brown sugar with the flat side facing down

Pour pineapple over the ham

Rub remaining brown sugar over the ham

Place cover on the slow cooker and cook on Low until the center of the ham reads at least 160 degrees, about 3-4 hours.

Baste ham once or twice with juices while cooking

Broccoli, Rice, Cheese, and Chicken Casserole

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Broccoli, Rice, Cheese, and Chicken Casserole

Serves 4

 

1 cup uncooked rice, cooked according to package directions

1 (10 ounce) chunk chicken, drained

1 can (10.75 ounce) can cream of chicken soup

2 tablespoons butter

1/2 cup milk

1 cup chopped cooked broccoli

1/2 small white onion, chopped

1 cup shredded cheese

 

Preheat oven to 350 degrees

In a 9×13 inch baking dish, mix the prepared rice, chicken, cream soups, butter, milk, broccoli, onion, and cheese

Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted

Stir halfway through cooking to help cheese melt evenly

 

Baked Corn Casserole

Corn Casserole

Baked Corn Casserole

Makes 8 servings

 

2 eggs

3 Tablespoons sugar

3 Tablespoons flour

1 can cream corn

1 can corn drained

1 cup cracker crumbs

Salt and pepper to taste

2/3 cup milk

1/4 cup butter melted

 

In a medium sized bowl beat eggs

Next add sugar and flour, mix well

Stir in creamed corn, drained corn, cracker crumbs, salt and pepper

Carefully mix in milk until well blended

Pour into a buttered 2 qt casserole dish and top with melted butter

Bake at 350 degrees for 75 minutes or until casserole is set

Allow to cool for 5 minutes before serving

Slow Cooker Chicken Noodle Soup

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Slow Cooker Chicken Noodle Soup

Makes about 8 servings

This may be a Slow Cooker recipe but it is done in no time at all!

 

1/2 cup butter

1 can cream of chicken soup

1 can cream of celery soup

4 cups broth

1 cup frozen or cooked vegetables

2 cups cooked chopped chicken

1 package of frozen or pre-cooked noodles

Salt and Pepper to taste

 
Put butter, soups, broth and vegetables in slow cooker on high for 2 hours

Add chicken and noodles

Cook for another hour

Enjoy with crackers, rolls or anything else you like to dunk into your soup!

Jarred Chicken

 

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Jarred Chicken

I chop boneless, skinless chicken breast into approximately 1 inch cubes

Raw pack into pint jars leaving 1 1/4 inch head space

Do not add liquid

You can leave chicken unflavored, as I do, add 1/2 salt or taco seasoning if desired

Wipe rim, apply lid and ring

Process pints at 10 pounds pressure for 75 minutes, quarts for 90 minutes

After 24 hours have passed, remove rings and wash jars

Label jars with date and store. Do not stack jars

Recipe information taken from the sbcanning.com site

 

This jarred chicken will make its own liquid during the canning process

It is cooked and ready to be eaten in your favorite recipe

Tacos

Chicken Salad Sandwiches

Chicken Noodle Soup

Taco Soup

Chicken ala King

Buffalo Chicken Ring

Chicken Broccoli Alfredo Stuffed Shells

Bacon Ranch Chicken Casserole

Honey Glazed Carrots

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Honey Glazed Carrots

Makes about 6 servings

 

3 tablespoons butter

1/2 sweet onion diced

1/2 cup vegetable or chicken stock

2 cans 14.5 oz Sliced Carrots, well drained

1/4 cup honey

1/2 teaspoon salt more or less to taste

1/4 teaspoon pepper more or less to taste

1 tablespoon honey

Garnish with Dried or Fresh Parsley

 

Preheat oven to 400 degrees

Melt butter in cast iron pan over medium-high heat

Toss the onions in the pan and cook for about 5 minutes, stirring occasionally

Add the stock to the pan, cook over medium-heat for about 3 minutes

Toss the carrots in the pan, stir, drizzle with 1/4 cup honey

Add salt and pepper

Carefully place the cast iron pan in the preheated 400 degree oven

Cook for 25 to 30 minutes

Drizzle another tablespoon of honey over top of the carrots, stir

Serve from cast iron pan or transfer to a large serving bowl

Garnish and enjoy!