Category: Recipes

Family Recipes: Two Corn Casseroles

I love corn casseroles and these are totally different! I have made the Jiffy Corn Casserole several times for potluck dinners and there is never a crumb left—and this one is super easy to make. It is more like a spoon bread.

The Corn Pudding is my favorite way to make something special with corn. It is easy and my husband says it is good enough for dessert (not really, but he enjoys it that much). I got this recipe from the newspaper July 31, 1997

Try them both for Thanksgiving, Christmas or anytime.

 

 

Jiffy Corn Casserole

  • 1 pkg. ” JIFFY” Corn Muffin Mix.
  • 1/2 cup margarine or butter, melted.
  • 1 can whole kernel corn, drained.
  • 1 can cream style corn.
  • 1 cup sour cream.
  • 2 eggs
  • Preheat oven to 375°F. Grease a 1-1/2 quart casserole dish.

Pour margarine or butter and corn into dish. Blend in sour cream. In separate bowl, beat eggs and stir into casserole. Add muffin mix. Blend thoroughly. Bake 35 – 40 minutes or until center is firm

 

 

Corn Pudding

  • 4 Tablespoons sugar (1/4 cup)
  • 4 Tablespoons all-purpose flour (1/4 cup)
  • 2 Tablespoons butter, softened
  • 4 eggs
  • 1 can whole kernel corn, drained.
  • 1 can cream style corn.
  • 1 ¼ cup milk
  • salt and pepper to taste

Mix sugar and flour. Add softened butter and eggs; beat well. Add corn and milk. Season to taste and pout into buttered baking dish. Bake at 350 for 1 hour or until set-up. Stir 4-5 times until it begins to set up.


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Baked Potato-A Comfort Food

Potatoes are wholesome, inexpensive and delicious! They are rich in Vitamin C, Potassium and Fiber (eat the skin too!).

Potatoes have gotten a bad rap because of all the unhealthy toppings we have loaded on them. So let’s re-think the baked potato. Can we enjoy them with healthier toppings? I have personally found ways I ‘love’ a baked potato and have researched and found other ideas.

Ready to get started? First, scrub the potato (remember you want to eat that skin). Pierce the potato several times with a fork. You can rub the potato with olive oil and sprinkle with a little salt. Then bake at 300 degrees for 90 minutes—or at a higher temperature for less time if you are baking other foods  (425 degrees for 45-60 minutes).  Bake directly on the oven rack or on a baking sheet, or for a softer skin, follow above directions and wrap each potato in foil. You can also microwave your potato. When done, slice into the potato and fluff with a fork—add salt and pepper.

Ready for some topping ideas that are not too high in calories?

  1. Salsa
  2. Watching your cholesterol? Try one of the margarines like Benecol or Smart Balance and a small sprinkle of grated cheese
  3. Low fat ranch dressing and scallions
  4. Reduced fat sour cream—add a little horseradish or chives
  5. 2 T chopped ham and 2 T Brie
  6. Grill or saute some fresh veggies in a small amount of olive oil. Top potato with veggies and sprinkle on some feta cheese
  7. Steam broccoli cuts in a small amount of water (add one chicken bouillon cube to water for extra flavor). Drain and top potato with broccoli and shredded cheese. Put in microwave a few seconds to melt cheese.
  8. Topping your potato with Ground Beef Stroganoff will turn a baked potato into a whole meal. Just add a veggie or salad and you are all set. See recipe for Ground Beef Stroganoff.

Ground Beef Stroganoff

Brown 1 pound lean ground beef with chopped onion, salt and pepper. Drain in colander to remove all grease. Put back in skillet and add one can cream of mushroom or golden mushroom soup. Add ¼ c water and simmer for 15 minutes. Just before serving, add sour cream. You can use up to 1 cup (I I use about ½ that amount). Server won top of a baked potato, on rice or mashed potatoes.

Try some of our suggestions and I believe you will be coming up with your own healthy baked potato toppings!!

 

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Family Recipes: Molasses Cookies

 

Here is a cookie to make now and often!! When I had only been married a few years, the local postmaster’s wife told me one day I should never buy packaged cookies at the grocery store. She shared her Molasses Cookie recipe with me and I have been making these yummy cookies for over 35 years.

The dough is super easy to mix up—then refrigerate until you are ready to bake. When baking these cookies, the sweet, spicy aroma will fill your home. My husband cannot wait for the first batch to be done so he can taste them (with a glass of milk) to be sure they are good!!

MOLASSES COOKIES

  3/4 cup oil

1 cup sugar

1/4  cup molasses (gold label)

  1 egg

2 teaspoons baking soda

2 cups all purpose flour

½ teaspoon cloves (ground)

½ teaspoon ginger

1 teaspoon cinnamon

½ teaspoon salt

Combine oil, sugar, molasses and egg. Beat well. In a separate bowl mix together all dry ingredients. Add dry ingredients to oil/sugar/molasses/egg mixture and mix well. Refrigerate overnight.

When ready to bake, form into 1 inch balls and roll in granulated sugar (during the holidays you can roll in colored sugar, if desired). Place on greased cookie sheets 2 inches apart. Bake at 375 for 8-10 minutes.

(Hint: A few years ago I discovered parchment paper and never make cookies without it. You don’t have to grease the pans and the cookies never stick. Clean up is a breeze)

Watch for more of our UltaLife family recipes. As we add them, you can find them by going to our BLOG (blog.ultalife.com) and searching for Family Recipes.

See all of our Family Recipes by going to blog.UltaLife.com. Then do a search for RECIPES.

Here At UltaLife We Believe in ULTIMATE Living-

Nourishing Your Body, Mind & Spirit.

Are you an UltaLifer? Learn about the many supplements designed to make you stronger and healthier!

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Family Recipes: Sweet Potato Casserole

I first had this casserole over 20 years ago at a church potluck. I begged my friend for her recipe and have been making ever since. It is easy—can be assembled the day before and baked the day of your event. Note that directions call for one large can of sweet potatoes/40 oz. I have actually made this casserole using two 29 oz cans and it was great. Just taste after everything is mixed together to be sure it is sweet enough for you.

SWEET POTATO CASSEROLE

1 large can sweet potatoes, drained

½ cup brown sugar

½ cup sugar

3 eggs, beaten

1 ½ stick butter or margarine, melted (one for sweet potato mixture and ½ for topping)

½ teaspoon cinnamon

½ teaspoon vanilla (optional)

1 cup cornflakes, crushed

1 cup pecans, chopped

Mash sweet potatoes—I put mine in mixer and beat until light and fluffy. Add sugars, eggs, 1 stick melted butter, cinnamon and vanilla. Put in casserole sprayed with Pam (makes clean-up so much easier)

Mix crushed cornflakes, ½ stick butter and pecan. Sprinkle on top of sweet potato mixture. Bake at 400 degrees for 20-25 minutes. If topping starts getting too brown towards end of baking, lay a piece of foil on top.
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Trust me, this is a recipe you will make again and again. I often get requests for it at potluck dinners. And remember-sweet potatoes are for more than just Thanksgiving and Christmas.

This recipe is a bit more decadent and for special occasions. Sweet potatoes are a great source of nutrition. Read more about the nutritional value of the sweet potato at: http://bit.ly/2zadWOT

 

 

Here At UltaLife We Believe in ULTIMATE Living-

Nourishing Your Body, Mind & Spirit.

Are you an UltaLifer? Learn about the many supplements designed to make you stronger and healthier!

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