Today’s recipe is not exactly fine dining. What it is, however, is super easy and very tasty. I know there are some scalloped corn recipes out there that call for fresh corn, and all that, but this is not one of those recipes. This is a typical “open cans and boxes and mix them together” sort of thing. If I’m making this dish, it’s probably for a family gathering (such as last Thanksgiving, when I took these pictures). There are quite a few of us, so I double the recipe and make it in a 9×13 pan. The pictures and descriptions are for the doubled recipe, but if you’re serving a smaller group, you’ll probably want to make just the single recipe, and I’d suggest an 8×8 pan instead.

Creamed corn, margarine, Jiffy corn muffin mix, onion, egg, salt

In a bowl, add 2 cans of creamed corn

2 sticks of margarine

Diced onion

2 eggs

2 cups, 4 tbs of Jiffy cornbread mix

1/2 cup water

and salt to taste.

Mix it all up

and pour into a 13×9 pan.

Bake at 350 degrees for 40 minutes or until browned and cooked through. Mine was a little undercooked in this picture, but I was out of time!

Scalloped Corn
Doubled recipe for a 13×9 pan

2 cans of creamed corn
2 sticks of butter or margarine
2 eggs
Onion, diced
2 cups and 4 Tbs. Jiffy cornbread mix
1/2 cup water
salt to taste

Mix together, and bake at 350 degrees for 40 minutes until browned

I really don’t know what has taken me so long to write about these cookies. Except that maybe Jenn is a lazy Cook! The information on Flickr tells me that I baked these cookies on October 19th! Oh my word! I knew I still had a few recipes lingering in the drafts folder from Thanksgiving or Christmas, but I didn’t realize this one had been wallowing for quite that long. Especially since these cookies were GOOD. I brought them to work with me (as I do with most baked goods because I live alone, and my thighs just do not need that), and everyone who tried them raved about them. I even got scolded by my dentist– for not bringing some in to share!

I found this recipe on the back of the bag of toffee chips. Let’s get started!

You’ll need: Flour, brown sugar, peanut butter, shortening, milk, vanilla, egg, baking soda, salt, and chocolate covered toffee chips

Start with 1/2 cup of shortening. Do yourself a favor and buy the handy little sticks of shortening– MUCH easier for recipes. I didn’t have any, and I was trying to use up this little container of Crisco.

Follow the shortening with 3/4 cup creamy peanut butter

1 1/4 cups packed light brown sugar

3 tablespoons milk

1 tablespoon vanilla extract

Beat until well blended

Add one egg. Clearly, I broke mine while adding it to the bowl.

Beat in the egg until just blended

In a separate bowl, combine 1 1/2 cups flour

3/4 teaspoon baking soda

and 3/4 teaspoon salt

Stir with a whisk to combine

Gradually add to peanut butter mixture

Continue until all of the flour mixture has been combined with the peanut butter mixture.

Add the bag of toffee chips. The recipe indicates to use part of the bag, and sprinkle the cookies with the remaining chips, but that’s just more work. So I added them all to the dough and called it good.

Go ahead and stir those in.

Drop onto an ungreased cookie sheet

Bake at 375 for 7-8 minutes or until set. Don’t over bake them– they’ll be hard as a rock if you do!

Cool for two minutes, then remove to a wire rack to finish cooling. Enjoy!

Heath Bits Peanut Butter Cookies

1/2 cup shortening
3/4 cup creamy peanut butter
1 1/4 cup packed light brown sugar
3 tablespoons milk
1 tablespoon vanilla extract
1 egg
1 1/2 cup all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/3 cup Heath milk chocolate toffee bits, divided

Heat oven to 375.
Beat shortening, peanut butter, brown sugar, milk and vanilla in large bowl until well blended. Add egg; beat just until blended. Combine flour, baking soda, salt; gradually beat into peanut butter mixture. Stir in 1 cup toffee bits; reserve remainder for topping.
Drop by heaping teaspoons about 2 inches apart onto ungreased cookie sheet; top each with reserved toffee bits. Bake 7 to 8 minutes or until set. Do not overbake. Cool 2 minutes. Remove to wire rack. Cool completely.

Thanks to everyone who “de-lurked” last week to say hello! And if you read, but didn’t comment, that’s okay! I still appreciate you!

This week, I have a super easy cheesecake that I found over at Buns in My Oven. Cookies and cheesecake? How can you go wrong? I put this together for an ill-fated birthday dinner a couple weeks ago. My mom was supposed to come over for her annual birthday dinner, where she always requests White Chicken Parmesan, but there was rampant sickness in her house. I’d already made the dessert however, so my coworkers got to benefit from Mom’s birthday.

I have to apologize for the quality of the pictures here. My camera went missing a few weeks ago, so all I had available was the camera on my phone. Photo quality aside, this was one tasty cheesecake!

You’ll need: Cream cheese, sugar, eggs, vanilla, butter, oreos

First, crush 28 oreos. I suggest using a food processor, but this can be done with a baggie and a rolling pin if you’re determined.

Add 4 tablespoons of melted butter or margarine and stir until the crumbs are moist.

Press into the bottom of a 9×13 pan. (I lined my pan with parchment paper first, per Bun in My Oven’s suggestion.) Bake crust for 10 minutes.

Put 3 packages of softened cream cheese into a large bowl

Add 3/4 cup sugar

and 1 teaspoon vanilla

Mix until well blended.

Add the eggs one at a time

mixing well after each addition

Crush the remaining oreos by hand. You just want to break them up a little, they don’t need to be pulverized.

Stir the oreos into the cheesecake batter

and pour onto the oreo cookie crust.

Spread the cheesecake layer evenly over the oreo crust layer.

Bake at 350 degrees for 30-40 minutes. Cool on a wire rack. Refrigerate at least 3 hours, or overnight.

Slice and enjoy!

Cookies and Cream Cheesecake
Source: Buns in My Oven

1 package of Oreo cookies
4 tablespoons butter, melted
3 packages cream cheese (24 ounces total), room temperature
3/4 cup sugar
1 tsp. vanilla
3 eggs

1. Pre-heat oven to 350 degrees. Using a food processor, blender, or rolling pin, crush 28 Oreo cookies into crumbs. Pour into parchment or wax paper lined 9 x 13 pan and pour melted butter on top of cookie crumbs. Stir to coat all the cookie crumbs with butter and press into the pan to form the crust. Bake the crust for 10 minutes.
2. Beat cream cheese, sugar, and vanilla until well blended. Beat in the eggs one at a time, mixing just until blended.
3. Crumble remaining Oreos with your fingers and add to cheesecake mixture. Stir together to combine and pour over cookie crust. Smooth the batter and place in the oven for 30-40 minutes, until the edges are set but the center is still slightly jiggly. Cool on a wire rack and then refrigerate for 3 hours or overnight.