Creamy Confetti Corn with Bacon

courtesy

Amy made this for our Thanksgiving dinner this year and while I'm not a huge fan of corn, I was smitten with this. It was probably one of my favorite dishes on the table, so much so that I made it again for Christmas dinner.  It could be eaten any time of the year though... it is seriously delicious.

Creamy Confetti Corn with Bacon

Mel's Kitchen Cafe

 8 slices bacon, chopped
 2 12-ounce packages frozen corn kernels, white or yellow
 1/2 cup chopped onion, white, yellow or red
 1/2 cup finely chopped red bell pepper
 1 (8-ounce) package cream cheese, light or regular, cubed
 1-2 tablespoons milk
 1 teaspoon sugar
 1/2 teaspoon salt
 1 teaspoon pepper
 4 green onions, green parts finely chopped (white parts discarded)

In a large nonstick skillet, cook the chopped bacon until golden and crisp. Scoop the bacon to a paper-towel-lined plate and discard all the bacon grease except for a thin coating on the pan, maybe a teaspoon or so.

Add the corn, onion, and red pepper, and cook over medium heat, stirring every so often, until the vegetables are tender and the corn is heated through, 6-8 minutes. Add the cream cheese and milk, stirring until the cream cheese melts and the mixture is evenly combined.

Stir in the sugar, salt, and pepper. Add more salt to taste if needed. Stir in the green onions.

Serve warm topped with the reserved bacon.

One Skillet Creamy Sun Dried Tomato Chicken and Orzo

My family LOVED this! They said we should put it on a weekly rotation! YUM!

 One Skillet Creamy Sun Dried Tomato Chicken and Orzo

from Half Baked Harvest

INGREDIENTS:

• 2 tablespoons extra virgin olive oil
• 1 pound boneless, skinless chicken breasts or small thighs
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/4-1/2 teaspoon crushed red pepper flakes
• kosher salt and black pepper
• 2 tablespoons butter
• 1 medium shallot, chopped
• 2 cloves garlic, minced or grated
• 1 cup dry orzo pasta
• 1/3 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
• 1 cup heavy cream
• 2 teaspoons Dijon mustard
• 1/3 cup grated parmesan cheese
• 2 cups fresh baby spinach
• 1/2 cup oil packed sun-dried tomatoes, oil drained
• juice of 1 lemon
• fresh rosemary, for serving (optional)

INSTRUCTIONS:

1. Preheat the oven to 400 degrees F.

2. Heat 1 tablespoon olive oil in a large oven-safe skillet set over medium-high heat. Rub the chicken with 1 tablespoon olive oil, the oregano, paprika, red pepper flakes, salt, and pepper. When the oil is shimmering, add the chicken. Sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.

3. To the same skillet, add the butter and shallot, cooking until fragrant, about 3 minutes. Add the garlic and orzo, cooking until lightly golden, 2-3 minutes. Add the wine and de-glaze the pan. Add 1 1/2 cups water. Bring to a boil, cook 3-5 minutes, then add the cream, mustard, parmesan, spinach, and sun-dried tomatoes, stirring until the spinach has wilted. Slide the chicken and any juices left on the plate back into the skillet. Transfer to the oven and cook, uncovered for 10-15 minutes, until the chicken is cooked through.

4. Serve the chicken topped with lemon juice and rosemary, if desired.

Mom's Chocolate Cream Pie

 Oreo cookie crust (I've used graham cracker too)

Melt in saucepan:

1/2c milk 

18 large marshmallows

7 oz Hershey bar

Cool in fridge. Whip 1 cup of whipping cream. Fold into mixture, put in crust. Top with whipped cream. 

Key Lime Pie

 Key Lime Pie VII

    

This recipe uses condensed milk and sour cream. Fabulously easy. . . a summertime favorite! If you have time, a homemade graham cracker crust is better! Garnish with whipped cream and thin slices of lime if you like.

Prep:

15 mins

Cook:

8 mins

Additional:

32 mins

Total:

55 mins

Servings:

8

Yield:

1 pie

Ingredients

• 1 (9 inch) prepared graham cracker crust 
• 3 cups sweetened condensed milk 
• ½ cup sour cream 
• ¾ cup key lime juice 
• 1 tablespoon grated lime zest 

Directions

• Step 1

  Preheat oven to 350 degrees F (175 degrees C).

• Step 2

  In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.

• Step 3

  Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.

Nutrition Facts 

Per Serving:

553 calories; protein 10.9g 22% DV; carbohydrates 84.7g 27% DV; fat 20.5g 32% DV; cholesterol 45.3mg 15% DV; sodium 324.5mg 13% DV.

Pumpkin pancakes

 So delicious and light! Perfect for Thanksgiving morning.

Pumpkin Pancakes

recipe adapted from Mels Kitchen Cafe

INGREDIENTS

•  2 cups whole wheat flour (I made it with all purpose flour. Whole wheat would be more dense)
•  1/4 teaspoon ground nutmeg
•  1/2 teaspoon ground ginger
•  2 teaspoons ground cinnamon
•  1 teaspoon baking soda
•  2 teaspoons baking powder
•  1/2 teaspoon salt
•  3 tablespoons sugar
•  2 1/4 cups buttermilk 
•  2 eggs
•  1 cup pureed pumpkin (canned or homemade)
•  2 tablespoons coconut oil
•  1 cup chocolate chips (optional)

INSTRUCTIONS

1. In a large bowl, whisk together the dry ingredients. In a separate bowl whisk together the buttermilk, eggs, oil, and pumpkin. Add wet ingredients to dry and mix until just combined (it's ok if there are a few dry spots remaining; over mixing pancakes can make them thick and dry). I added some water to thin them out more (about 1/2 cup).
2. Preheat a griddle or skillet on the stovetop to medium. Pour about 1/3 cup or so batter into circles on the griddle or skillet. Sprinkle with chocolate chips (if using). Cook until bubbles appear on the surface of the batter, 1-2 minutes. Once the bubbles begin popping, flip the pancakes and cook for another 30 seconds to 1 minute.
3. Serve with buttermilk syrup.

White Chocolate dipped Peppermint Cookies

 These are MY FAVORITE CHRISTMAS COOKIES. Hands down. Amen. The end. I have been asked for this recipe so so many times. It’s a crowd pleaser. They are also really beautiful!! 

• Pic and recipe courtesy of cookingclassy.com

2 3/4 c flour

1 tsp baking soda 

• 1/2 tsp salt
• 1/2 tsp cream of tartar
• 1 1/2 cups (320g) granulated sugar
• 1 cup (8 oz) unsalted butter, softened
• 1 large egg
• 1 large egg yolk
• 1 tsp vanilla extract
• 3/4 tsp peppermint extract
• 2 1/2 cups (15 oz) white chocolate chips*
• 2 1/2 Tbsp (30g) shortening
• 1/3 cup (60g) peppermint bits or finely crushed candy canes

Mix the dry ingredients in a mixing bowl. Cream butter and sugar. Add remaining wet ingredients. Then add dry ingredients in mixing bowl. Scoop onto cookie sheet. Bake at 350 for 10-11. Melt vanilla almond bark. Crush candy canes (my favorite way is with my vitamin). When cookies have cooled, dip half the cookie. Sprinkle on crushed peppermint while chocolate is still melted on cookie. 

The Best Classic Chili

 

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion -diced
• 1 pound 90% lean ground beef
• 2 1/2 tablespoons chili powder
• 2 tablespoons ground cumin
• 2 tablespoons granulated sugar
• 2 tablespoons tomato paste
• 1 tablespoon garlic powder
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground cayenne pepper* -optional
• 1 1/2 cups beef broth
• 1 (15 oz.) can petite diced tomatoes
• 1 (16 oz.) can red kidney beans, drained and rinsed
• 1 (8 oz.) can tomato sauce

Instructions

• Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
• Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
• Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
• Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
• Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
• Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.

Spinach Beet Salad

 

• 
  
  
  
  Combine these ingredients:
  Package of Cooked Beets from Trader Joe's, chopped small
• ¼ cup extra virgin olive oil 
• salt and ground black pepper to taste 
• 1 (8 ounce) package baby spinach leaves 
• 2 tomatoes, cut into bite-sized pieces 
• 2 avocados - peeled, pitted, and cut into bite-sized pieces 
• ½ red onion, sliced thin
• 1 (4 ounce) container crumbled feta cheese
  1/2 English cucumber, chopped 
• 
  Dressing:½ cup balsamic vinegar 
• ½ cup extra-virgin olive oil 
• 1 tablespoon Dijon mustard, or more to taste