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 found this little dip recipe on a quilting blog, believe it or not. Back when I thought I was going to be able to learn how to sew in straight lines, I added a bunch of quilting and crafting blogs to my feed reader. I kept most of them even after I packed up the sewing machine, and a little while back, I found this gem.

I made this dip and took it to my Christmas Eve dinner. People seemed to enjoy it, but I have a feeling it would have gone over better if I had, you know, been ON TIME. I was too busy breaking my car out of its candy coating (a layer of ice) to get out the door on time. Oh well! It was still good!

Cream cheese, sour cream, shredded cheese, pizza sauce, green pepper, green onion, pepperoni, crushed red pepper, garlic powder, oregano. (Ritz crackers)

In a bowl, add 8 oz. of softened cream cheese

1/2 cup of sour cream

1 teaspoon oregano

1/8 teaspoon crushed red pepper. Honestly, if I make this again, I’ll probably leave this out. It give it just a little bit of a kick, not too spicy, but I’m not a fan of ANY spicy. Up to you, but I personally think the dip would be just as tasty without the peppers.

1/4 teaspoon garlic powder

Mix until well combined.

Spread in a 9-inch pie plate. (Sorry for the quality of the photo… my camera suddenly decided flash was unnecessary, it was dark outside and I didn’t have the time to fight with it!)

Top with 1/2 cup pizza sauce

Green onion

Diced green pepper

and diced pepperoni.

Bake for 10 minutes at 350 degrees.

Add 1 cup of cheese and return to the oven.

Bake 5 more minutes, until the cheese is melted. Serve with Ritz crackers.

Pepperoni Pizza Dip
Found at Sister’s Choice Quilts

8 oz. cream cheese, softened
½ cup sour cream
1 tsp oregano (or Penzey’s Pasta Sprinkle)
¼ tsp garlic powder
1/8 tsp crushed red pepper
½ cup pizza sauce
½ cup or more diced pepperoni sausage
½ sliced green onion
¼ diced green pepper
1 cup shredded cheese (I used a mixture of mozzarella and cheddar)

Preheat oven to 350. Beat together the cream cheese, sour cream, oregano, garlic powder and crushed red pepper. Spread in a 9 inch pie pan. Spread the pizza sauce over the top. Sprinkle with the pepperoni, onions and peppers. Bake at 350 for 10 minutes. Remove from oven and sprinkle evenly with cheese. Return to the oven and bake for 5 more minutes until golden. Serve with Ritz crackers.

Serves 12 or more.

My sister-in-law enjoyed this salad so much the first time she had it that she asked if we could call it Jenn *and* Ash-lee’s Favorite Salad.

I said no.

Lettuce, onion, hard boiled eggs, miracle whip, sugar, apple cider vinegar, milk, salt and pepper.

Start by tearing up your head of lettuce into a large bowl.

Add in a handful or two of diced onion.

And dice up several hard boiled egg to put in there. There are four eggs in this picture.

In a small bowl, add some miracle whip. This is about 3 large spoonfuls. There are no measurements for this salad, much to my dismay, but I love it so much I’m willing to forgive it, and my grandmother for not measuring.

A couple handfuls of sugar.

Some apple cider vinegar.

And finally some milk.

Stir it all up, and give it a taste. You can adjust the ingredients if necessary. I think another splash of vinegar was added to this dressing.

Now, if you’re not ready to serve this salad, go ahead and set everything aside. When you ARE ready…

Go ahead and add some salt and pepper. You don’t want to add it before you’re ready to mix it up and serve it because the lettuce will start wilting.

Pour the dressing on top.

Mix it all up, and start drooling. Wait… maybe that’s just me. Serve immediately. This salad won’t keep overnight, so eat up!

Her Creamy Mashed Potatoes seemed like just the ticket though. I was right! They were fairly labor intensive, and even though I managed to mess them up, they were still delicious. I’m not sure how committed I am to using a potato masher rather than beaters in the future, but they definitely were good!

You’ll need:

5lbs of potatoes, softened butter, softened cream cheese, half and half, season salt, and pepper

Start by peeling 5lbs of potatoes. As you can see, I got lazy by the end of the bag of potatoes because I was tired of peeling, but it turned out fine. Rinse the potatoes, and cut them into halves or quarters so they’re all roughly the same size.

PW instructs that the potatoes should be added to a pot of simmering water, and boiled for at least 30 minutes… or until they’re fork tender. You stick a fork into the potato, and if it goes in without resistance, the potatoes are done.

Drain the potatoes, and return them to the pan over low heat. (Man, I’m not doing so well on the step by step pictures here am I?) Use a potato masher to mash the potatoes until they are mostly mashed and most of the steam has escaped. Then you get to add the good stuff.

First, slice in the butter that you’ve been softening. PW said she used 1 1/2 sticks for 5 lbs of butter, and I’m a good sheep, so that’s what I did too.

Then add 8 oz. of softened cream cheese. Sorry about the picture quality… I’m not sure where my flash went here.

Now, pretend like there is a picture here of me adding 1/2 cup of half and half and that I didn’t forget this step. It would have helped me out greatly, and probably would’ve helped the potatoes reach that super creamy consistency they were supposed to have but didn’t quite attain.

Mash in the butter, cream cheese, and half and half until it’s all incorporated.

Now it’s time to season… I started with 1/2 teaspoon of Lawry’s season salt and bumped it up to a full teaspoon.

Same thing with the pepper– started with 1/2 teaspoon of pepper and ended up with a teaspoon.

Stir or mash the seasoning in. When you’re satisfied with how it tastes…

Butter a casserole dish. This is my 2qt, 8×8 Pyrex dish and it was just barely large enough.

Squeeze all your potatoes into the casserole dish.

Slice some butter onto the top.

Cover with foil. And here’s the best part… at this point, you can stick it in the fridge and leave it there for a day or two! I used my mashed potatoes a little later the same day, but imagine how much it would come in handy to have these ready to go in the oven and reheat for holiday gatherings rather than trying to mash them while you’re getting everything else ready.

When you’re ready to use them, they go in the oven at 350 for 20-30 minutes or until they’re heated through. If they’ve been in the fridge a couple days, PW suggests taking them out of the fridge about an hour before you want to put them in the oven so the middle isn’t quite as cold.