Sunday, October 2, 2016

Mexican Cornbread Casserole

With the cool temperatures finally here, I'm looking for something different for dinner.  Something that goes together easily makes my home smell wonderful and cooks quickly (hey, this cook is busy)!  A friend suggested that I make Mexican Cornbread but that just didn't seem like enough so I started looking around for a heartier version and nothing quite suited me so I went off on my own! 
Here's how is goes...

2 lbs lean ground beef
2 or 3 shakes of red pepper flake
1/8 cup chili powder
salt and  pepper
2 cans Rotel tomatoes
1 can cream corn
1 can whole kernel corn
3 batches of cornbread (a box mix is fine)
8 oz shredded cheddar cheese
1 bunch green onions
sour cream, salsa or Tobasco

Chop the bottom half of the green onions (including the white tips) and add the chopped onion to your ground beef, add chili powder, red pepper flakes, salt and pepper and brown in a large skillet.  Drain well and add the meat back into a large stock pot. 

Drain the Rotel but don't press the tomatoes, you want some moisture but not too much. Add the Rotel to the ground beef and keep it cooking over low heat.  I had some cherry tomatoes on hand so I quartered those and added them in (why not right?).

Mix your cornbread. You can make it from scratch or use a box mix - either is fine.  Mix in the cream corn to the cornbread.  Spray your baking dish well and put down about 1/2 the cornbread mix. Top with a sprinkle of shredded cheddar (about 4 ounces), spread the drained whole kernel corn then cover with the ground beef mixture.  Top with the remaining cornbread mix and top with the remaining cheese.

Bake at 350* for 30 - 40 minutes.  I like this with a dollop of sour cream or salsa and garnished with green onions.  You might like it spicier so dash it with Tobasco sauce if you're a hottie!  If you really what to zip this all the way up, add a can of chopped green chilies (drained) and you'll totally kick the flavor to the top of the scale.  I made mine a mild version and it's just yummy!!!

Monday, September 5, 2016

Apple Crumble Cheesecake

Apple Festival is almost here and I've been saving this beauty for just this occasion!  She's a little long on baking time but oh so worth it!  My house smells amazing and I can't wait to drizzle this baby and grab a cold glass of milk!  I shopped a lot this weekend so those calories have had a preemptive strike! :~)

You'll Need:

For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
3/4 teaspoon ground cinnamon
6 tablespoons butter, melted
For the Filling:
3 ( 8 ounce) cream cheese, at room temperature
1 cup granulated sugar
6 large eggs
3/4 cup sour cream
1/4 cup all-purpose flour
1 (21 ounce) apple pie filling
For the Crumb Topping:
1 cup all-purpose flour
1/4 cup light brown sugar, packed
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
6 tablespoons butter, melted
For the Drizzle:
2/3 cup confectioners' sugar
1 tablespoon water
For the Crust:
Preheat oven to 350 degrees.
Combine cracker crumbs, sugar and cinnamon; stir in butter.
Press into a 9-inch spring form pan on the bottom and up the side of the pan 1-inch.
Bake 6 minutes.
For the Filling:
In a large mixing bowl add the cream cheese and sugar; beat until light and fluffy.  Beat in the eggs (one at a time), sour cream and flour.  Fold in the pie filling; pour into crust. Bake 45 minutes.
For the Crumb Topping:
In a medium bowl whisk together the flour, brown sugar, granulated sugar and cinnamon. Use a pastry cutter or fork to cut in the butter. Sprinkle over hot cheesecake; bake an additional 45 minutes or until crumbs are lightly browned. Turn oven off; let cake stand in the oven with the door closed 1 hour. Run a knife around the edge to loosen. Uncover cheesecake; remove side of pan.
Cool on rack; cover and refrigerate 8 hours or overnight.
For the Drizzle:
In a medium bowl whisk together the confectioners' sugar and water. Using a fork, drizzle over cake.