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I use a sleeve of soda crackers instead of cornbread mix, crushed and crumbled, skip the sour cream, and a generous dose of black pepper to make ‘scalloped corn’ by my stepmom’s recipe.
Scalloped Corn Casserole
1 sleeve saltines (aka soda crackers), crushed and crumbled
1 (15 1/2 oz) can whole kernel corn, drained
1 (14 3/4 oz) can cream-style corn
1/2 cup butter, melted
2 large eggs
1/2 tsp black pepper
1/4 tsp paprika
Preheat oven to 350 degrees F (175 degrees C). Butter a medium casserole dish.
In a medium sized mixing bowl, combine the corn, eggs, 1/4 cup of the melted butter and 1/2 of the cracker crumbs. Pour mixture in into the prepared dish.
In a small bowl, mix the remaining melted butter, cracker crumbs, paprika and pepper. Sprinkle crumb topping over the casserole.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.
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Thank you for sharing, those sound amazing and very easy to make. I also use the sloppy joe sauce recipe from the site, but I make triple batches of the sauce and then freeze it so I can just grab it and use it for things like this. I just put a bit of hot water in the sink and set the frozen bag of sauce in it.
takes about 15 minutes to thaw (that’s if I forget to pull it out before I go to work).February 18, 2015 at 12:26 pm in reply to: FREE 20 Oz. Coca Cola at Target for Referring Friends #460762
Thank you for sharing this one. I don’t actually drink this stuff, but I do use it to clean my tires, my battery terminals on my vehicles, my toilet (great on hard water stains) and we use it as a cheap (safer) pesticide in the garden.
I couldn’t imagine actually consuming it, considering the above. LOLAugust 3, 2014 at 6:52 pm in reply to: Best Pancakes (Least that is what my kids call them.) #457196
A few things: ( We have used this mix for years & it’s a staple in our house now.. so here are some experiences with it:)
If you don’t have powdered milk – Just use the same mix, omit the powdered milk and use milk when you make the pancakes up. (about 1/4 cup milk) and the rest water per 2c mix used.
1/4 c liquid milk
3/4 to 1c water. (depending on how thin you like your pancake batter.)
This recipe works great for waffle (irons). However, if your waffle maker is a Belgian waffle iron, it takes more batter than regular size waffles.
From Pancakes to Biscuits – this would even work for dumplings!
Per 2 1/2 cups pancake mix, cut in 1/4c to 1/3c cold or frozen grated butter
2 tsp of baking powder
1 Tbsp Lemon juice
1/4c to 1/3rd cup of water. (or more, depending on how dry it is, up to 1/2 c water or so)
Mix until just moistened.. -not wet- and, a bit crumbly is alright! Roll out or form and bake at 425-450 for 8 to 12 mins.
Here is a really simple biscuit recipe though:
2 c flour
1 Tbsp baking powder
1/2 tsp salt
1/2c butter or margarine cut in
1 Tbsp of Lemon Juice (or vinegar) into a 1c liquid measure cup.
Fill with milk to the 3/4 c line. (This sours the milk, similar to buttermilk)
To this you can add 1/2 c shred cheese.. or a dash of herbs to make it savory.Quote:can you substitute powder buttermilk for the milk?
absolutely you could! i would suspect the same exact amount would be used. for normal reconstitution of 1 cup of powdered milk, it is 4 Tbsps powder to 1c water.
If Powdered buttermilk is the same ‘mix’ on reconstitution, then you could use it in substitution for regular powder milk in this recipe. Even if it is slightly different, I can see it easily working.February 23, 2014 at 12:40 pm in reply to: Picky, Picky, Picky- How To Deal with Picky Eaters #451371Quote:The Challenge Question is : What is your best tip for dealing with picky eaters in your family/household?
here are some of my favorite tips for dealing with picky eaters (kids)
- one bite rule- the kids always have to have at least one bite of something, even if they hate it. sometimes they realize that it’s not as bad as they thought and they eat it all.
- refusers- those who are just not hungry right now, we save the food plate until they are hungry and then they have to eat it (reheated, if necessary) at the next mealtime. regardless- they are going to eventually eat whatever is put on their plate
- the power struggle- they’re hungry but refusing to eat, i just put it on their plate and if they don’t eat, they don’t get anything else until the next meal, at all.
just water, no other snacks or food.
dealing with picky adults:
actually- if an adult is a picky eater they’ve been recognized as having an actual disorder called, selective eating disorder.
they may have been raised that way (aka momma’s boy or girl!) introduce new foods and ask them to have enough respect for you to at least try it. they might be surprised.
find out why they dislike a particular food, my other half hated butternut squash because it just “mushed around in his mouth” so i fixed it by adding scallions, garlic and a bit of blue cheese for texture. now he likes it.
This one is still working as of this morning if anyone else is still interested and wondering!
My mom always made gingerbread syrup to put on pancakes, waffles or toasted biscuits when we were kids and now I make it every year as well. It’s also pretty good on hot cereal like oatmeal or cream of wheat. My husband isnt above using the leftovers as a glaze on his pork chops too.
Gingerbread Spiced Syrup
2 cinnamon sticks (3 inches), broken into pieces
16 whole cloves
3 tablespoons coarsely chopped fresh gingerroot
1 teaspoon whole allspice
1 teaspoon whole peppercorns
2 cups sugar
2 cups water
2 tablespoons honey
1 teaspoon ground nutmeg
Put the cinnamon, cloves, gingerroot, allspice and peppercorns into a muslin spice/tea bag and tie it shut.
Combine the sugar, water, honey, nutmeg and spice bag in a medium size saucepan over medium heat and bring it to a boil. Immediately Reduce heat; simmer, uncovered, for 30-45 minutes or until syrup reaches desired consistency- basically depends on how thick you like it!
Remove from the heat; cool to room temperature. Discard spice bag; transfer syrup to airtight containers. This stores well in the fridge for 30-45 days and makes about 2 cups
Mammy Needs a Kitchenaid mixer so I’m all in! My gift basket meal idea is a Tuscany Italian Basket. I’d take a gift basket or large pasta bowl and line it with a red cloth napkin.
I’d add a package of wooden or bamboo spoons and a pretty set of homemade recipe cards and include the recipe for Tuscan Chicken.October 13, 2013 at 2:43 pm in reply to: Free ebook: How to Feed a Family of 4 for less than $200 Month #444543
Thanks so much! ReTweeted & Got My Free Copy!
I don’t really know of any fundraising ideas in particular but I do know of some fundraising tips that work on every fundraiser:
- know who your target audience is- are you selling whatever it is to high schoolers, parents, or a bunch of grandmas
- foot traffic- you need foot traffic so organize the fundraiser around other events like craft shows, fairs, carnivals, sports games, etc- the more people that see it the better off you are
- be specific- dont generalize and say things like “bake sale’ say something like “costa rican trip of a lifetime bake sale”- you want people to know what and who they are helping and why. nothing turns me off faster than when i go to the grocery store and there are little beggars on the sidewalk trying to sell stuff and you have to stop and ask what it’s even for
- be detailed- make sure things are well organized, have plenty of bright easy to read signs and lots of kids helping out
- set mini-goals- especially if you have a large amount of money you have to raise
- itemize expenses- if you have something showing an itemized list of expenses for the trip you will get more donations because people will know exactly what their money is going to and it won’t seem like a wasted dollar to them
- always emphasize your cause- whether your selling food/drinks at an event, etc
- make a facebook page for the cause with a link for people to donate digitally
hopefully these tips will help your fundraiser!
oh i almost forgot, i attended a cook off fundraiser that was fun- it was a chili cook-off and each of the contestants brought a pot of chili and paid $10 to enter. Each of the tasters paid $5 each to vote on their top 3 favorites. The winner received half of the money generated by the Entrance Fee and the remainder of the money went to the Charity that held the cook-off.
My favorite recipe in the summer to take to BBQ’s is the cheesecake stuffed strawberry dip : GroceryBudget101.com- – Strawberry or Cherry Cheesecake Dip | No Bake Cheesecake Bites
I brought it with me to the last 2 outings and it was a HUGE hit. It’s really good with cantaloupe chunks and grapes on toothpicks too.
Before I found that recipe, my favorite side dish recipe was this one:
Bacon Potato Salad
6 to 8 medium potatoes (about 3 pounds), peeled and diced
1/2 pound bacon, cooked and crumbled
6 green onions, chopped
1 stalk celery, finely chopped
2 tablespoons diced pimiento, drained
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup mayonnaise
1/2 cup sour cream
Cook the potatoes (steam or boil) until tender, Drain and cool.
Place potatoes in a large bowl. Add bacon, chopped green onions, and next 4 ingredients. Stir together mayonnaise and sour cream until blended.
Pour over potato mixture, tossing gently to coat. Cover and chill at least 1 hour. Garnish, if desired.
It’s really simple, but has lots of flavor and who doesn’t LOVE bacon?August 17, 2013 at 12:02 am in reply to: What top 5 things are a *Must Have* in your pantry? #442566
My favorite top items are honey, garlic, dried fruits, potatoes, seasoning mixes. We use a lot of different kinds of seasonings. If you’re really broke you can cook potatoes about 150 different ways with different seasonings and have a yummy meal.
this one is still working
Enjoy the preferred taste of Gevalia House Blend! Get a FREE one pot sample of Gevalia House Blend. Try it for yourself and we bet you’ll prefer it, too! still working today.August 13, 2013 at 10:45 am in reply to: Free box of Sour Jacks Candy with movie review video – 1st 500 #442256
Yay! My niece was able to get this one, thank you for sharing it!