What, like that’s not a descriptive name?
Kiddo’s Aunt Myrtle (hands seen in picture) made this for me this weekend. We may or may not have eaten it sitting on the floor in front of the fireplace and a chick flick. Ahem.
- 1 block cream cheese
- 1 can RO*TEL, drained
- 2 cans Super Sweet Yellow & White corn (see picture)
- Drain the corn and RO*TEL, then stir together in a shallow dish (that’s a double batch in a lasagna pan in the picture up there), then pinch off chunks of the cream cheese and scatter over the RO*TEL/corn mixture; bake at 350F for 15 minutes
- Carefully remove from oven and stir together so it’s all incorporated; return to oven and bake for an additional 15 minutes. The end!
Y’all know how I love me some easy recipes. Plus, this is really great hot and really great cold. New Year’s Eve anyone?
I looked around at a lot of different taco sauce recipes and none of them seemed exactly right to me, so I kind of cobbled together my own according to what I had on hand. Very tasty!
- 1 small can tomato sauce (8 oz)
- 1 tsp. chili powder
- 1 1/2 tsp. cumin
- 1 1/2 tsp. onion powder
- 2 Tbsp. white vinegar
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. sugar
- 1/2 tsp. cayenne pepper
- Combine all ingredients in a saucepan and simmer for 15 minutes or so until all the flavors get to know each other pretty well
- Store in fridge, cute jar label optional.
A few months back I tried to make something out of an old cookbook of my mama’s; it was similar to this but used polenta and unseasoned ground beef. It was… dismal. So last night I decided to make up my own version. Success! SO tasty and good gravy it smelled amazing. The Yankee ate three helpings for supper; this counts as a thumbs-up, no?
Cornbread taco pie
- One pound ground beef
- One packet taco seasoning
- One cup shredded cheese (I used cheddar)
- One box Jiffy corn muffin mix
- 1/3 cup milk
- 2 eggs
- Preheat the oven to 400F
- In a deep skillet (I obviously used cast iron) brown up and drain the ground beef; add in taco seasoning and 2/3 cup water and let it simmer (i.e. follow directions on taco seasoning packet)
- Mix up Jiffy cornbread according to package directions, but use two eggs instead of one to give yourself a little extra batter
- Turn off the heat under the ground beef and sprinkle on shredded cheese; spread cornbread batter over the top and bake at 400F for about 15-20 minutes or until cornbread is lightly browned on top
That’s it! This is perfect for a quick fall supper that tastes like you put hours of work into it. So warm and filling without you actually having to stand over the stove forever and a day. What’s not to love?
Disclaimer: Jiffy cornbread does not know that I exist; I just love the stuff.
On a trip to Hilton Head Island the Yankee and I discovered this dish: guacamole topped with crab meat. This is a win. I set out to recreate it as soon as we got home, and I’m pretty pleased with the result! This is a huge party hit, too; I highly recommend.
- Two ripe avocados
- Two Roma tomatoes, seeded and diced
- 1 jalapeno pepper, minced
- 1/2 tsp ground cumin
- 1/2 cayenne pepper
- Kosher salt to taste, but about 1/2 tsp.
- Juice from one lime
- 1 clove garlic, minced
- 1/2 medium onion, diced (or some onion powder if you hate the crunch of raw onion)
- Eight ounces lump crab meat, drained
- Chips (obviously)
- Scoop out the avocado into a bowl and mash with a fork
- Stir in tomatoes, pepper, cumin, pepper, salt and lime juice, plus onion if you’re using it
- Top with crab meat and serve with chips
What it is:
- Crazy easy to make with only two ingredients
- Completely natural, chemical free
What it’s not:
- Loaded with high fructose corn syrup
- Neon (because, um, ew)
What’s not to like?
Homemade sour mix
- 16 ounces simple syrup
- 12 ounces key lime, lime or lemon juice or some combination thereof
- Stir or shake to combine
See? Crazy easy. And you can customize it, of course, and make it a little more sweet or a little more sour — whatever floats your boat. Or your margarita shaker.