Corn Casserole

Corn Casserole

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My  favorite thanksgiving side dish! Its in its simplest form, with cheese, corn and cornbread!

Ingredients:

1 can whole kernel corn, drained
1 can cream-style corn
1 package Jiffy corn muffin mix
1 cup sour cream
4 Tablespoons butter, melted
1 to 1 1/2 cups shredded Cheddar 

Directions:

1) Preheat oven to 350 degrees. Grease a 9 by 9 inch baking pan or a 2 quart casserole dish.

2) Mix together the corn, Jiffy, sour cream and butter in a large bowl. Stir in the cheese. Pour the prepared pan. Bake for 55 minutes, or until golden brown and set. Let stand 5 minutes before serving.  

Crock Pot Smothered Pork Chops

Crock Pot Smothered Pork Chops

This recipe is a keeper!

Ingredients:

4 bone-in pork chops

1 envelope onion soup mix (1 oz) 

1 can chicken broth (14 oz)

1 can cream of chicken soup (14 oz)

1 envelope dry pork gravy mix (1 oz)

1 tsp garlic powder

Directions: 

Slow Cooker-

1) Combine onion soup mix, chicken broth,cream of chicken soup and pork gravy mix. Whisk together until combined.

2) Season both sides of chops with a little bit of garlic powder

3) Place pork chops into slow cooker (spread them out and cover with the gray mixture)

4) Cover and cook on low for about 6-8 hours

Thick gravy- 

1) In a medium pot over medium heat, melt 2 tablespoons butter.

2) Whisk 3 heaping tablespoons of all purpose flour. Continue whisking until it forms a thick paste.

3) Pour 2 cups of the pork gravy

4) Whisk mixture for another minute 

5) Serve gravy over pork chops and on some mashed potatoes

The set up! 

Crockpot Hot Fudge Cake Recipe!

Crockpot Hot Fudge Cake

If you are a Choc-o-holic, this is a recipe for you!

It's so simple, and the end-result couldn’t be sweeter! 

Ingredients: 

-1 box Betty Crocker Chocolate Fudge Cake {15.25 oz.}
-1 box Jell-O Chocolate Instant Pudding Mix {3.9 oz.}
-4 eggs
-⅔ cup Sour Cream
-¾ cup Canola Oil or Vegetable Oil
-1 jar Smucker’s Hot Fudge Sauce

Directions: 
1. In medium mixing bowl, combine cake mix, pudding mix, eggs, sour cream, and oil for 2 minutes.
2. Spray crockpot with non-stick cooking spray, then transfer mixture into crockpot. 
3. Cook on High for 1.5 hours, or until done.
4. Once done, remove lid from crockpot and spoon out portions of this ooey-gooey deliciousness into bowls.
5. Drizzle each portion with Hot Fudge Sauce after you've transferred into a bowl, and serve hot with a side of ice cream. 

Taco Lasagna

TACO LASAGNA 

My roommate made this last night and I am obsessed! Only 7 ingredients! 

Ingredients:

12 oven ready lasagna noodles

1 pound lean ground beef

1 (1 oz.) package Old El Paso taco seasoning

1 egg 

1 (15 oz.) carton ricotta cheese

4 cups (1 lb.) shredded cheddar cheese

1 (24 oz.) jar chunky salsa 

Optional toppings: sour cream, green onions, diced tomatoes 

Directions: 

-Preheat oven to 350 degrees.

-In a large skillet, brown beef until no longer pink. Drain meat and add the taco seasoning. Stir until combined and set aside.

-In a small bowl, add the egg and ricotta and stir until combined.

-In a 9x13 baking dish, start by layering 4 lasagna noodles on the bottom of the pan. Next, layer 1/3 of the ricotta, 1/3 of the beef mixture, 1/3 of the salsa, and 1/3 of the cheese. Repeat the layers 2 more times.

-Bake covered for 30-40 minutes or until the casserole has heated though and is bubbly. Let casserole stand for 10 minutes before cutting. Top with sour cream, sliced green onions, and diced tomatoes if desired.

Side note: You can use regular noodles as well, just boil them before assembling. 

Another great thing about this lasagna is that it freezes great!