Mary's Corn Pudding
This stuff is so good that I usually end up making 2 batches at a time
Ingredients
- 1/2 C Butter, melted
- 2 eggs, beaten
- 1 16 oz can of whole kernel corn
- 1 16oz can of cream style corn
- 8 oz sour cream
- 8 oz corn bread mix (I prefer Jiffy Mix)
- Preheat oven to 350
- Mix butter, eggs, corn and sour cream together
- Add corn bread mix, stir to combine
- Lightly grease a 2 quart casserole pan
- Bake for 45-60 minutes until golden brown and set in the middle
The Best Holiday Cheese Ball
Surprisingly easy to make and delightful to consume
Ingredients
- 2 C shredded extra sharp cheddar cheese
- 8 oz cream cheese, softened
- 2 Tbl mayonnaise
- 1 Tbl worcestershire sauce
- 1 garlic clove, minced
- 1/4 tsp cayanne pepper
- 1/4 tsp cumin
- 1/2 c sliced almonds, toasted
Directions
- Process all ingredients except almonds in a food processor until smooth, scraping down sides as necessary, about 1 minute
- Transfer cheese mixture to center of a large sheet of plastic wrap
- Holding the corners of wrap in one hand, twist cheese with other hand to seal wrap and shape cheese into a rough ball
- Refrigerate until firm, about 3 hours
- Once cheese ball is firm, reshape as necessary into a smooth sphere
- Unwrap cheese ball and roll in almonds
- Let sit at room temperature for 15 minutes before serving
Breakfast Strata
Its tradition in my family to have a large breakfast buffet while unwrapping gifts on Christmas morning. A breakfast casserole, or strata, is perfect for such an occasion. I've included a basic recipe but you can change out the various cheese, meats and veggies as you want.
WARNING: This recipe takes some time and planning ahead. Do not try to put it together the morning you want to eat it.
Ingredients
- 8-10 (1/2) inch slices of French or Italian Bread
- 3 Tbl unsalted butter, softened
- 8 oz bulk breakfast sausage, crumbled
- 3 medium green onions, minced
- 8 oz mushrooms, cleaned and quartered
- 1/2 C dry white wine (Sauvingnon Blanc)
- 6 oz Monterey Jack Cheese, grated (1 1/2 Cups)
- 6 large eggs
- 1 3/4 C half and half
Directions
- Heat oven to 225 degrees
- Arrange bread in a single layers on a large baking sheet and bake until dry and crisp, about 40 minutes, turning over halfway through drying time (or leave them out overnight to dry).
- When cooled, butter slices on 1 side and set aside
- Brown sausage in a skillet, about 4 minutes
- Add green onions and cook until softened and translucent
- Add mushrooms and cook until they no longer release liquid, about 6 minutes
- Transfer mixture to a medium bowl and season to taste with salt and pepper
- Add wine to skillet and simmer until reduced to1/4 C, 2-3 minutes; set aside
- Butter an 8 inch square baking dish and arrange half of the buttered slices, buttered side up in a single layer in the dish.
- Sprinkle with 1/2 of the sausage/mushroom mixture then add 1/2 C of cheese over the slices; repeat
- Whisk eggs in a medium bowl until combined
- Whisk in reduced wine, half and half, salt and pepper to taste
- Pour egg mixture evenly over bread layers
- Cover surface flush with plastic wrap
- Weigh down and refrigerate at least 1 hour or up to overnight
- Remover dish from refrigerator and let stand at room temperature for 20 minutes
- Preheat oven to 325
- Uncover Strata and sprinkle remaining cheese over surface
- Bake until both edges and center are barely puffed and edges have pulled slightly away from the sides, 50-55 minutes (or 1 hr, 20 minutes for a doubled recipe)
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