Time 1h15m Yield 6-8 serving(s) Number Of Ingredients 16 Steps:
For Fritters: In a large bowl, stir together the sugar and melted butter. Sift together the dry ingredients. Add the milk and beaten eggs to the sugar mix and then slowly introduce the dry ingredients. Add the drained corn. Mix until moistened. In a non-stick fry pan on medium high heat, add just enough vegetable oil to coat bottom of fry pan. Drop a serving size spoon full of corn fritter mix in fry pan. Do not let Corn fritter patties touch one another while frying. Cook on each side until lightly golden. When done place on paper towel to drain. You may need to add more oil while frying all of the corn fritters. When fritters have been completed let cool on paper towels. Casserole: In fry pan add 2 Tbs. of butter, place onions and bell pepper in fry pan. Sautéé on medium low heat until onions are transparent. Remove fry pan from heat and set aside. Place chicken bouillon cubes in 1+1/3 C. of water and dissolve. In large bowl crumble corn fritters, add sauteed onions and bell peppers, add 3 Tbs. melted butter. Pour dissolved chicken bouillon and water mixture over corn and sauteed vegetables and mix well. Place mixture in well oiled 8"x 8" baking pan and cover with foil. Place in a preheated oven at 350 degrees for 20- 25 minutes. Remove foil and place back in oven for 10- 15 minutes.
Time 1h5m Yield 6 Number Of Ingredients 14 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Heat a large skillet over medium-high heat. Add ground beef, and cook, stirring to crumble, until no longer pink, about 10 minutes. Remove meat with a slotted spoon and set aside. Drain off most of the fat, leaving enough to coat the bottom of the pan. Add onions to the fat in the pan; cook and stir until tender, about 5 minutes. Return the meat to the skillet and season with garlic powder, salt, pepper, cumin, chili powder and oregano. Mix in jalapeno slices and cook until heated through. Transfer this mixture to an 8 inch square baking dish. Meanwhile, in a medium bowl, stir together the cornbread mix, butter, milk and egg. This can be done while the meat is cooking. Spoon over the top of the meat mixture in the baking dish, then top with shredded cheese. Bake in the preheated oven until the top is golden brown and a knife inserted into the center comes out clean, about 40 minutes. Cool slightly, then cut into squares to serve.
Time 45m Number Of Ingredients 16 Steps:
Preheat oven to 375*F In a large skillet, melt butter over medium heat. Add brown sugar and stir until incorporated. Add cinnamon and nutmeg, mix well. Add diced apples and stir to coat. Simmer mixture for 5 minutes or until apples are soft and to the desired texture. I recommend tasting one to see if it’s soft enough. In a small bowl combine cornstarch and water. Mix well then add cornstarch mixture to apples and stir. Remove from heat and set aside. In a 9x13 casserole dish, lay out croissant pieces, spreading out so they cover the bottom of the pan. Top croissants with apple mixture. Spreading evenly over croissants. In a separate bowl combine heavy cream, apple butter (or apple sauce), eggs and cinnamon. Mix well. Pour apple butter mixture over croissants and apples. Drizzle over the top to cover apples. Bake for 25 minutes. When casserole is removed from oven, allow to sit for 5 minutes. While casserole is cooking, in a small bowl combine heavy whipping cream and powdered sugar 1/4 cup at a time. Add more heavy cream 1/2 teaspoon at a time if needed. Mixture should be thick but should drip from spoon when held in air. Drizzle casserole with icing and serve immediately.
Time 1h Yield 9 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 375. Combine first 3 ingredients in a large bowl, stirring with whisk until smooth. Stir in onion, bell pepper, whole Kernel and cream style corn, mix well. Add muffin mix and black pepper, stirring until well combined. Pour into a 11 x 7 inch baking dish coated with cooking spray. Bake at 375 for 50 minutes or until wooden pick inserted in center comes out clean.
Time 45m Yield Makes 20 fritters Number Of Ingredients 13 Steps:
In a bowl, mix together the flour, salt and baking powder. Make a well in the center and add the egg, milk, beer, lemon juice and Worcestershire sauce. Gradually blend the liquid into the flour mixture. Mix the batter just until it is no longer lumpy. Fold in the garlic, parsley and crab meat. Chill for 30 minutes. In a heavy saucepan, heat 1 to 2 inches of oil over medium-high heat; it’s hot enough when it quickly browns a small drop of batter. Drop the batter by the tablespoonful into the oil and fry, turning once, until puffed and golden on both sides, about 3 minutes. Drain on paper towels.
Time 1h5m Yield 6 Number Of Ingredients 14 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Heat a large skillet over medium-high heat. Add ground beef, and cook, stirring to crumble, until no longer pink, about 10 minutes. Remove meat with a slotted spoon and set aside. Drain off most of the fat, leaving enough to coat the bottom of the pan. Add onions to the fat in the pan; cook and stir until tender, about 5 minutes. Return the meat to the skillet and season with garlic powder, salt, pepper, cumin, chili powder and oregano. Mix in jalapeno slices and cook until heated through. Transfer this mixture to an 8 inch square baking dish. Meanwhile, in a medium bowl, stir together the cornbread mix, butter, milk and egg. This can be done while the meat is cooking. Spoon over the top of the meat mixture in the baking dish, then top with shredded cheese. Bake in the preheated oven until the top is golden brown and a knife inserted into the center comes out clean, about 40 minutes. Cool slightly, then cut into squares to serve.
