A while back I asked if anyone had any good recipes for corn pudding and I got several. This was my favorite and it is so yummy! See what you think-I made several modifications and I will note them.
2 large eggs
1 cup sour cream (I use Daisy Lite)
1 can whole kernel corn-completely drained
1 can creamed corn
1/2 cup butter melted (I use margarine)
1 package corn muffin mix (I use JIFFY)
1/4 teaspoon paprika (I did not add this.)
Combine all ingredients and bake in a pre-heated 350 degree oven. Butter or grease 9×13 baking dish. I did this in a big ceramic pie dish and it worked fine. Bake about 90 minutes but really watch it.
Stay tuned for more corn pudding recipes.
Does anyone out there have a recipe for corn pudding? I had some at a buffet the other day but could not find the person who made it. What a great dish!
It was baked in a large glass pan and placed in a flat basket and served with a spoon. It was pretty solid-did not run off the spoon. It had a sweet taste. Yummy! Any ideas? Please share.
I subscribe to several magazines since I write for two publications myself. I like to keep up with what is happening especially with regard to my two favorite topics-food and nutrition, and total lifestyle issues.
One of the magazines I take is called “allrecipes” and it is really interesting. For example, in a recent issue I found five really fabulous tuna recipes. Sure, I get out that old can of tuna at every opportunity. It is perhaps a holdover from my college “tuna and noodles” days, but I just love canned tuna. How about:
- Asian tuna burgers
- Updated tuna melts
- Southwest tuna noodle casserole
- Tuna Alfredo
- Tuna Ramen Salad (Yummy!)
Any of these recipes would work with canned salmon too.
Also featured are themed menus, table settings, easy winter soups, and on and on. Next time you are at the grocery store, look for this magazine on the rack and try it.
There is nothing like a lo-cal breakfast that doesn’t seem as if it would actually fit the category. This morning I really had one. Check this out and share if you have another idea.
French Toast and Sausage With Fruit
- One slice of 40 calorie bread-yes, this is a real thing! I am buying and recommending it. Nature’s Own Life, Honey Wheat. Each slice has 40 calories, 0 fat, 6 grams of fiber, and six grams of protein!
- One Eggland’s Best Cage free egg
- One cup of mixed fruit including banana, blueberries, one small HALO orange, and a couple of grapes cut in half.
- Two Morning Star Farms Veggie Sausages
- One Dannon Lite yogurt-70 calorie cup.
Break the egg into a shallow bowl and wisk gently. Dip the bread in the mixture and soak both sides. Cook equally on both sides in a non-stick pan. I use a squirt of PAM Butter Flavored Spray here but you really do not need to do this. Microwave sausages. Mix fruit and yogurt in a cup. Serve quickly while hot.
Fruit-70 calories This is a lo-cal recipe in anyone’s book!
Sausage, 75 calories
Calorie total-315. I splurge here and put a Tablespoon of jam on my French Toast. I like the sugar free that has 35 calories.
By request from someone who does not like cheese fondue:
- 1 cup of whole milk, cream, or fat free half and half
- 1 teaspoon vanilla
- 2 tablespoons butter
- 6 oz. bittersweet chocolate baking bar
- 6 oz milk chocolate candy bar-I like Hersey’s
- I like to add 2 tablespoons of chocolate liqueur or brandy
Heat milk, vanilla and butter just until it simmers then stir in other ingredients. Remember to chop the chocolate into small pieces. Put this all in your fondue pot and set to low. Serve!!
I like to dip marshmallows, sugared gum drops, dried fruit or pieces of graham crackers. For real decadence, dip pieces of Snickers bars. MMMM!
Oh, Yes, Dear Uphill Skaters-/vintage is hot, as all of us HGTV fans know for sure! So, how about food/cooking trends. Well, yes, no exceptions here. I recently returned from trendsetter USA-California, Southern that is, and the new food trend is (I bet you will never guess) FONDUE!!
I got home and immediately went on line and ordered the cutest fondue pot you have ever seen since the 80’s. The actual company I ordered it from is called NOSTALGIA, so we know there is no kidding around here. I am enclosing a picture of the pot, and just for fun-a couple of really great recipes. BTW, if you do not want to do any genuine fondue making, get yourself down to a Trader Joe’s and buy the Swiss Fondue frozen package. It is delicious!!
CHEDDAR CHEESE FONDUE
3/4 cup apple cider
2 cups shredded cheddar cheese (I like extra sharp)
1 cup shredded Swiss cheese
1 tablespoon cornstarch (This bonds and thickens)
A loaf of French bread cubed to the size you like
Put everything into your pot and gently stir until melted. No wonder fondue has made a comeback. How easy can you get?? Enjoy!
Remember that song about “Summertime Summertime, Sum Sum Summertime?” Well, I must tell you that I not only remember it, I live for it. The hot weather suits me down to the ground and my old bones do not creak and I still get a tan. Oh, I know-that is no good any more, but I could care less. Heat is healing in my opinion.
So let’s all relax and make a smoothie-right?
Perfect and Perfectly Easy Fruit Smoothie
Take out your blender and put in a carton of your favorite yogurt, five ice cubes, and any fruits. I use blueberries, strawberries, a banana, and sometimes a little can of lite chopped peaches with liquid. I love peaches but they are very seasonal as you know. I guess I could freeze some. Maybe this year. Anyway, add you favorite juice, I use cranberry juice, and pulse until blended.
You can drink this, freeze it into pops, freeze it into “ice cream” or whatever. Just adjust the amount of juice. This is so simple and so flexible you will use it all summer.
Remember that old commercial that talked about the “Incredible, Edible, Egg?” Well, it is becoming more and more true as science finds better ways to treat chickens. Ha, Ha, you say-what does that have to do with actual eggs? Well, the “you are what you eat” saying is very true when it comes to chickens. Chickens that are vegetarian fed and free to roam produce eggs that are lower in cholesterol, lower in calories, and higher in protein! Whodda thunk it?
I use eggs in so many ways. Here are just a few:
- Scrambled 7. Egg salad
- Fried 8. Egg and bacon sandwiches
- Poached on anything from toast,English muffins, and spinach to a big green salad.
- Deviled eggs 9. Boiled eggs
- Breakfast casserole 10. Omelets
Eggs rule in the kitchen because they are so easy and versatile. Keep cage free, vegetarian eggs on hand in the fridge always. Put crushed egg shells around the base of house plants to hold in moisture too.
The newest thing coming down the pike nutrition wise is the avocado. I think this is a hoot, because the “new” avocado is about as old as it looks. They are about the ugliest fruit imaginable, aren’t they? I mean wrinkled, warty, greenish black-I won’t go on, but you know what I mean. Also, you either love them or hate them-no in between. Well, I happen to love avocados and this is one of my favorite ways to eat one. Cut an Avocado in half and dig out the flesh with a knife and simply spread it on a piece of toast.
This is big protein, essential oils, and just plain filling and yummy. You will see pictures of avocados in magazines now with a fried egg on top which boosts the protein of course, but I like it even better with a chopped boiled egg on top with a little salt and pepper. Somehow, a fried egg does not seem quite right to me.
Anyway, try it. Save the other half in the fridge unpeeled for a salad topping for lunch or dinner.
Yummy pears-Here are some good pear ideas. Pears are my favorite fruit and the first tip is the easiest. Do you ever make a smoothie? Try starting by pouring a can of pears in LITE syrup or water into the blender as the foundation/beginning of a smoothie. Add whatever else you like but may I suggest a frozen banana and a small tub of vanilla Greek yogurt? MMM-Yummy!