Saturday, February 04, 2023

Mexican Cornbread Casserole

 
























I love Mexican Food. But I don't love hot and spicy and I'm not into all those peppers and chilies and anything else that sets my tongue on fire. My salsa is always mild and my guacamole is a little on the bland side and my tacos are usually made up of beef and cheese.  But I do love Mexican food!  And I am always creating my own recipes that really don't need all those hot and spicy ingredients.  Like this Mexican Cornbread Casserole.  The flavor comes from the beef and sweet onions and corn and just the right spices covering a wonderful base of corn bread.  WOW.....you will love this dish!

Mexican Cornbread Casserole

1 box Jiffy Corn Muffin Mix
1 large egg, beaten
1/2 cup sour cream
1/2 cup creamed corn
1/4-1/3 cup enchilada sauce
1 sweet onion, chopped
2 cloves garlic, minced
2 teaspoons cumin
1 teaspoon chili powder
1 1b. ground chuck
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded Monterrey Jack Cheese
salt and pepper to taste























Preheat oven to 400 degrees.

In a medium bowl, mix together the Jiffy mix, sour cream, creamed corn, and beaten egg.  Pour batter into a cast iron skillet and bake for about 20 minutes or until golden brown.  Remove from oven and set aside to cool in skillet.

























In a large skillet, saute onions over medium heat until transparent and tender. Add minced garlic and saute for another minute. Add the ground chuck and using a wooden spoon or spatula, break it up as it cooks through until no longer pink. Add the chili powder, cumin and salt and pepper to taste. Remove skillet from stove top and drain any excess fat.























Next poke the cornbread with a fork all over the top.  Pour enchilada sauce all over the top allowing it to seep into the holes.























Add the beef and onion mixture on top of the cornbread spreading it out to the edges.  Top with both cheeses.  Cover with foil and bake for about 20-25 minutes.























Uncover and bake for another 5 minutes or until cheese is completely melted. Cut into squares and serve.























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Friday, January 13, 2023

Cinnamon Roll Waffles

Cinnamon Roll Waffles

 

 

 

 

 

 

 

 

 

 

 

 

 

These are crazy delicious you’ll want to make them often. So crispy on the outside and tender on the inside and OMG that cream cheese frosting filling every nook and cranny.  Two ingredients and just a few minutes to make!

 

Cinnamon Roll Waffles

 

1 can of Pillsbury refrigerated cinnamon rolls with Cream Cheese Frosting

1 waffle iron.

Non-stick spray

Open the can of cinnamon rolls and separate them. Set the rolls and icing aside.

 

 

 

 

 

 

 

 


 

 

 

 

 

Spray upper and lower part of the waffle iron with non-stick baking spray. Preheat your waffle iron to medium.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Place one cinnamon roll on each waffle section and close the lid. Cook for three minutes or until waffles are golden brown on both sides.


 

 

 

 

 

 

 

 

 

 

 

 

Transfer waffles to a plate and cover with warm towel.

 


 

 

 

 

 

 

 

 

 

 

 

 

Warm the icing gently in the microwave for about 10 seconds. Drizzle over the warm cinnamon rolls.

 

 

 

 

 

 

 

 

 

 

 

 

 

Serve immediately.

     NOTES

 

Be sure to spray the waffle iron in between each cinnamon roll waffle. The sugar from the cinnamon roll can make the waffles stick. 

 

 

These are also delicious served with real maple syrup instead of the cream cheese glaze. Add some toasted pecans to your cinnamon roll waffle recipe for extra crunch. 

 

 

 

 

 

 

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Butter Pecan Pancakes

 


 Do you like Cracker Barrel Pancakes?  Then you’ll love these.  Light and fluffy with just amount of flavor and crunch. If you're in the mood for buttery pancakes, make this recipe for your next batch.  So good! 

Butter Pecan Pancakes  

2 tablespoons butter

1 cup all-purpose flour

2 tablespoons brown sugar

1 teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon salt

1 cup buttermilk

1 large egg

¾ cup chopped pecans 


Preheat your electric griddle to 350 degrees. If you’re using a large skillet set the heat on medium. Melt the butter in the microwave and set aside to cool slightly.

 






 

 

 

 

In a medium-size bowl, combine the flour, baking soda, and salt. Whisk together until well-mixed. Set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

In another medium-size bowl, lightly beat the egg. Whisk in the cooled melted butter until well-blended. Next, whisk in the buttermilk.

 

 

 

 

 

 

 

 

 

 

 

 

 

Pour the egg mixture into the flour mixture. Stir until almost all of the flour is moistened. Do not over mix the batter. A few lumps are okay.

 

 

 

 

 

 

 

 

 

 

 

 

 

Brush the heated griddle or skillet with oil or butter. Pour the batter in 1/4 cup portions onto the griddle. Sprinkle chopped pecans on top of each pancake.  Cook until bubbles appear on top of pancakes. Then flip over with a spatula until golden brown.  Serve with butter and maple syrup.


 

 

 

 

 

 

 

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Tuesday, December 13, 2022

Christmas Cherry cheesecake

 















 
 
 
This delicious cherry cheesecake is so easy to make and a beautiful holiday addition to your Christmas table. This is always a real crowd pleaser and they’ll think you slaved for hours.  How pretty is this?

Christmas Cherry cheesecake

33 square graham crackers, crushed into fine crumbs

3/4 cups sugar, divided

1/4 cup plus 2 tablespoons butter, melted

2 (8 ounce) packages cream cheese

4 eggs

1 teaspoon vanilla

2 (21 ounce) cans cherry pie filling


Preheat oven to 350 degrees.  In a bowl, mix together the graham cracker crumbs, 3/4 cup of the sugar and melted butter. With your fingers, pat the mixture into a 9-by-13 baking dish.  Set aside.














In a large bowl, beat together the softened cream cheese and the remaining cup of sugar.  Continue beating until mixture is very smooth.  The smoother you get it the creamier your cheesecake will be.

Add the eggs, one at a time, beating well after each egg.  Beat in the vanilla.  Pour filling on top of pressed crumbs.  Bake at 350 for 35-30 minutes.
















Remove from oven when done and allow to cool completely.  When cooled, spread the two cans of cherry pie filling on top.  Refrigerate for several hours before serving. 

When ready to serve, cut into squares and pipe some sweetened whipped cream all around the edges of each slice.



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