Christmas Dinner at Jeff's House
Corn Pudding
Corn Pudding
½ cup
butter, softened
½ cup
sugar
2
eggs
1 cup
(8 ounces) sour cream
1
package (8-1/2 ounces) corn bread/muffin mix
½ cup
milk
1
can (15-1/4 ounces) whole kernel corn, drained
1
can (14-3/4 ounces) cream-style corn
1
In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn.
2
Pour into a greased 3-qt. baking dish. Bake, uncovered, at 325° for 45-50 minutes or until set and lightly browned
Servings: 8
Preparation time: 20 minutes
Cooking time: 45 minutes
Ready in: 1 hour and 10 minutes
Nutrition Facts
Nutrition (per serving): 397.5 calories; 46% calories from fat; 20.7g total fat; 96.4mg cholesterol; 570.4mg sodium; 232.3mg potassium; 49.1g carbohydrates; 3.0g fiber; 21.2g sugar; 46.1g net carbs; 6.8g protein; 9.1 points.
Recipe Source
Source: Taste of Home
Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.
Creamy Spinach Bake
Creamy Spinach Bake
2 packages
(8 ounces each) cream cheese, softened
2 cans
(10-3/4 ounces each) condensed cream of mushroom soup, undiluted
4 packages
(10 ounces each) frozen chopped spinach, thawed and well drained
2 cans
(2.8 ounces each) french-fried onions
2/3 cup
crushed saltines (about 16 crackers)
1/4 cup
butter, melted
1
In a bowl, beat the cream cheese until smooth. Add soup; mix well. Stir in spinach and onions.
2
Transfer to a greased 2-1/2-qt. baking dish. Combine cracker crumbs and butter; sprinkle over spinach mixture. Bake, uncovered, at 325° for 30-35 minutes or until heated through.
Servings: 10
Yield: 10 servings.
Preparation time: 20 minutes
Cooking time: 30 minutes
Ready in: 50 minutes
Nutrition Facts
Nutrition (per serving): 315.4 calories; 63% calories from fat; 22.4g total fat; 38.8mg cholesterol; 341.2mg sodium; 583.1mg potassium; 20.3g carbohydrates; 3.9g fiber; 3.1g sugar; 16.4g net carbs; 11.0g protein; 7.4 points.
Recipe Source
Author: Debra Falkiner
Source: Taste of Home
When my brother, sisters and I were growing up, Mom knew how to get us to eat our spinach. This casserole has a rich creamy sauce, french-fried onions and a cracker crumb topping. Who can resist?
Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.
Mom's Sweet Potato Bake
Mom's Sweet Potato Bake
With its nutty topping, this side dish could almost serve as a dessert.
3 cups
cold mashed sweet potatoes (prepared without milk or butter)
1 cup
sugar
3
eggs
½ cup
milk
¼ cup
butter, softened
1 tsp
salt
1 tsp
vanilla extract
TOPPING:
½ cup
packed brown sugar
½ cup
chopped pecans
¼ cup
all-purpose flour
2 Tbs
cold butter
1
In a large bowl, beat the sweet potatoes, sugar, eggs, milk, butter, salt and vanilla until smooth. Transfer to a greased 2-qt. baking dish.
2
In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over potato mixture. Bake, uncovered, at 325° for 45-50 minutes or until a meat thermometer reads 160.
Servings: 8
Yield: 8-10 servings
Preparation time: 10 minutes
Cooking time: 45 minutes
Ready in: 1 hour
Nutrition Facts
Nutrition (per serving): 419.2 calories; 32% calories from fat; 15.8g total fat; 102.8mg cholesterol; 404.2mg sodium; 337.2mg potassium; 65.5g carbohydrates; 2.4g fiber; 38.7g sugar; 63.2g net carbs; 6.0g protein; 9.2 points.
Recipe Source
Source: Taste of Home
Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.