best dessert recipes

Corn at Very Good Recipes

Make It...Save It...or Both

Thanksgiving is just a little over a month away; and Christmas only about a month after that. I realize some of you out there don't even want to think about it, and I respect that. But I also know there are many out there, who like me, are planners extraordinaire and are already making meal plans, shopping lists, and are determined to be fully prepared when the holidays descend upon us. So, for those in that category, I offer a fantastic side dish idea that is easy and free of stress, delicious and something your guests will flip for!

I actually made this back when we got our fresh veggie bin from Green BEAN Delivery, because I was lucky enough to have some late season fresh Indiana sweet corn included. Sure, I we could have just eaten it slathered in butter and salt, straight from the cob, but I thought it was a good time to test this recipe I had found a while back in an old church cookbook. I really thought it screamed holiday meal. Sure, fresh corn might not be in season by then, but I've noticed most stores have prepackaged corn on the cob (usually 4 ears per pack) year round now. So it's a great way to get some freshness into your meal, and stretch a buck because only a few ears will feed a crowd.

We love canned creamed corn, but this takes that to a whole new level. The sweetness, the creaminess, the silky texture, all of these lead to the most scrumptious corn side dish I've ever made. We couldn't stop eating it! I think this would compliment any protein that is hitting your Thanksgiving or Christmas table.

If you're planning your holiday meals already, write this one down! If you're just looking for a new veggie for your weeknight meals, write this down. Or better yet, make it now to "test-run" and then make it again at the holidays. Your family will love every bite, and you will love how simple and fresh it is.

Skillet Creamed Corn

4 ears of corn, kernels removed and "milked" (See note below)

1/4 c. butter

1/2 c. half-and-half

1 TBS cornstarch

1 TBS sugar

Salt and Pepper to taste

Dried parsley for garnish

In a large skillet, melt butter over medium heat. Add corn kernels and half-and-half. Stir well. Sprinkle with cornstarch, sugar, salt and pepper. Bring to a boil, stirring constantly. Reduce heat and simmer, stirring occasionally for about 12 minutes, until thickened. Transfer to serving dish and garnish. *NOTE* To get the most flavor from your corn, after the kernels are cut off, slide the back of your knife down "milking" the corn. This is a very starchy liquid that will enhance the corn flavor.

Shared on The Country Cook Oct. 25, 2013

Corn at Very Good Recipes

Skillet Creamed Corn

4 ears of corn, kernels removed and "milked" (See note below)

1/4 c. butter

1/2 c. half-and-half

1 TBS cornstarch

1 TBS sugar

Salt and Pepper to taste

Dried parsley for garnish

Shared on The Country Cook Oct. 25, 2013

Soul Food Saturday #24

Good Morning! Can you believe it's the last weekend of September? I can't believe October will be here in a few short days!! In my mind, as soon as the calendar reads Oct. 1st, it's simply a downhill race to the holidays. Ha Ha. But let's not get ahead of ourselves because Bekki is here with a great recipe for any autumn evening you need to warm up! She has actually taken my Crock Pot Corn and Cheese Chowder, and come up with a quick stove top version, when you need supper on the table and fast!

With Fall just started to show her face, it brings thoughts of warm comfort food to my mind. Being a California grown girl I love corn. Fresh corn is always best in summer, and how can it be a bad idea to mix the words comfort and corn together? That is exactly what this soup is comfort in a bowl. With the evenings beginning to get cooler and the crop of fresh corn almost gone, this is my last hurrah for summer. Some time ago, I stumbled over a recipe of Mrs. E’s that I have held close since the first time making it. It’s Crock Pot Corn Chowder, taken to the stove. Yes! I wanted it right now! So my impatience took the recipe straight to a pot on the stove top. After making it several times, I put my own spin on it. Changing this here and there to suit what I had on hand. I hope you fall in love with this soup just like we did. Enjoy!

Corn Chowder, In a Hurry!
2 TBS unsalted butter
1 large onion, chopped
2 c. potatoes, sliced

1 Anaheim chile pepper, diced

3 sweet mini peppers

4 c. fresh corn, off the cob (4-5 ears)

2 ½ c. diced ham
1 can cream of mushroom soup

2 ¼ c. half and half
2 tsp dried parsley
Salt and Pepper to taste

In a medium pot add unsalted butter to melt. Add onion, and peppers. Cook until onion is clear and peppers are softened slightly. Add sliced potatoes, corn, ham, soup and half and half. Stir to combine. Add parsley and salt and pepper to taste. Cover and simmer until potatoes are tender about 20 minutes, stirring often.

Serve hot with your favorite bread or alone. Which ever way you choose, this one will be around for a long time.

Corn Chowder, In a Hurry!
2 TBS unsalted butter
1 large onion, chopped
2 c. potatoes, sliced

1 Anaheim chile pepper, diced

3 sweet mini peppers

4 c. fresh corn, off the cob (4-5 ears)

2 ½ c. diced ham
1 can cream of mushroom soup

2 ¼ c. half and half
2 tsp dried parsley
Salt and Pepper to taste

Serve hot with your favorite bread or alone. Which ever way you choose, this one will be around for a long time.

Soul Food Saturday #17

Good Morning! I know kids everywhere have already headed back to the classroom, and in another week mine will too, but it's still summer and we've got to enjoy it's bounty while we can! Now here in the Hoosier state that means fresh corn on the cob, straight from the fields to our dinner table. And this week Bekki is channeling her inner Hoosier with a great new way to use some of that fresh, sweet gold on a cob!

What screams summer to me? Fresh corn, cooked any way I can get it. Last summer I stumbled over a recipe somewhere that took fresh corn off the cob and fried it. Yes! They used those words. The demo I saw looked delicious. I just had to try my own versions. Yep, versions! This one has a bit of heat with Rotel’s hot tomatoes. So, grab a few ears and get shucking, because this one you will want to make over and over again.

Loaded Spicy Fried Corn

2 TBS unsalted butter

1 medium onion, sliced

6 slices think cut bacon, chopped

2 jalapenos, sliced

3 ears corn off the cob

1 (10oz.) can Hot Rotel tomatoes

1 tsp. granulated garlic

½ tsp. salt

Add butter to a medium sized pan and allow to melt. Add sliced onions, cook until brown and caramelized around the edges. Add bacon and jalapenos. Stir to combine, allow to cook until bacon has cooked through. Add corn kernels and tomatoes with their juice, salt and garlic. Stir to combine, and cook 20-30 minutes or until juices are nearly gone and corn is cooked through.

Stir occasionally. Serve hot with your favorite meat or fish.

Note: To tame heat, use Rotel Mild tomatoes with jalapenos and omit fresh sliced jalapenos. Or remove ribs and seeds before slicing and adding to the pan.

Loaded Spicy Fried Corn

2 TBS unsalted butter

1 medium onion, sliced

6 slices think cut bacon, chopped

2 jalapenos, sliced

3 ears corn off the cob

1 (10oz.) can Hot Rotel tomatoes

1 tsp. granulated garlic

½ tsp. salt

Stir occasionally. Serve hot with your favorite meat or fish.

Note: To tame heat, use Rotel Mild tomatoes with jalapenos and omit fresh sliced jalapenos. Or remove ribs and seeds before slicing and adding to the pan.

Chippy Side Dish

Have you ever had one of those moments where you see something that is new to you, and for the next few days, or even weeks, you start to see it everywhere? Like it never existed in your world, and all of sudden you are inundated with it? It's similar to when you buy a new car, and driving home you begin seeing the same one all over the road! Well, this recipe is a great example of just that.

I had never heard of this my entire life. That's right 32 years of never knowing there was such a thing. Then at the beginning of the summer I saw it online....once...twice...three times...and again! I saw it every where from my good friend Brandie, The Country Cook, to Paula Deen on tv to a friend talking about it on Facebook, and finally I found it while trolling through a cookbook. It was like the gods were trying to tell me something. I finally accepted the signs and decided to try it for myself.

Now I'm guessing since it's been popping up all over the place, this is one of those recipes that can be made a thousand different ways, and everyone that makes it does it that way because someone before them, perhaps mom or grandma, made it that way. So, this is my version. A little of this and a little of that from each different version I found. I guess if I was going to site a source, I would have to say "inspired by everyone who has ever made this."

For those of you like me who had no idea such a concoction existed, let me tell you, it's delicious! Creamy and crunchy, sweet with just a little zip from the chilies, it makes a great side dish for any barbecue or backyard party! If you are going to a cookout this weekend, take this instead of the old stand bys! Give them something new to try!

Or, perhaps when you show up with it, you'll hear about how someone has been making it for years, and the next day someone else will tell you the same thing. If it starts to feel like you are seeing it everywhere and anywhere, don't feel bad. You probably are. It's okay though. It's yummy enough you'll be happy you are!

Corn Chip Salad

1 (10 oz.) bag corn chips

2 (15 oz.) cans corn, drained

1 orange bell pepper, chopped

1 (10 oz.) can diced tomatoes and green chilies

2 c. shredded sharp cheddar cheese

1 c. mayo

2 green onions, chopped, for garnish

In a large bowl combine corn, pepper, diced tomatoes, and cheese. Stir well. Add mayo. Mix to combine. Chill for at least an hour. Right before serving, stir in chips, crushing slightly. Garnish with green onions and extra chips.

Shared on The Country Cook July 26, 2013
Shared on Mandy's Recipe Box July 30, 2013

Corn Chip Salad

1 (10 oz.) bag corn chips

2 (15 oz.) cans corn, drained

1 orange bell pepper, chopped

1 (10 oz.) can diced tomatoes and green chilies

2 c. shredded sharp cheddar cheese

1 c. mayo

2 green onions, chopped, for garnish

Shared on The Country Cook July 26, 2013
Shared on Mandy's Recipe Box July 30, 2013

Soul Food Saturday #13

Good Morning! I hope you're week treated you well, and if any of you are just back from vacation like we are, I hop you're getting back into the swing of things! It's hard to believe Monkey starts school in little over a month, so we are trying to fit as much fun into this summer as possible! But in the mean time, summer vacation is here to stay, and Bekki is sharing a great one bowl dinner, perfect for those busy summer night!

With summer vacation in full swing we can never have enough quick fix recipes that the family will love. This recipe was inspired by one of my favorites at KFC. Their chicken bowls! Potatoes, corn, chicken, and cheese topped with delicious gravy. How could anyone not LOVE that? My version is one that can easily be put together and heated later or enjoyed right away. I didn't even use the oven for this one. I popped it in the microwave to melt the cheese and viola! Time to eat!

Chicken Bowl

2 c. mashed potatoes

1 c. shredded cheddar cheese

2 c. whole kernel sweet corn

4 c. chicken nuggets

2 c. pepper gravy

**This recipe makes 4 bowls. ** Any microwave safe single serving bowl will do J

In single serve microwave safe bowl add ½ c. mashed potatoes to the bottom of the bowl and spread evenly. Next add ½ c. corn kernels. Next add 1 c. chicken nuggets. Next add ½ c. pepper gravy. Top with ¼ c. shredded cheese.

Microwave on high for 3 minutes, or until cheese is melted and gravy is warmed through.

Chicken Bowl

2 c. mashed potatoes

1 c. shredded cheddar cheese

2 c. whole kernel sweet corn

4 c. chicken nuggets

2 c. pepper gravy

**This recipe makes 4 bowls. ** Any microwave safe single serving bowl will do J

Microwave on high for 3 minutes, or until cheese is melted and gravy is warmed through.

Weekend Company {Guest Blogger Bekki}

Good Morning! I hope you find yourself at the end of a fantastic week. I know like us, many of you are coming to the end of your Spring Break. Are you as sad as we are? Ten days certainly flew by! But we are making the most of these last few days. So I'm so thankful my dear friend Bekki is here to cook with you, while I'm out having fun with my "boys." So, grab a tall glass of iced tea, or go crazy and have a Bloody Mary (and if you do, have one for me too!) and join us in the EMM kitchen!

I just celebrated 3 years married to my amazing husband Josh. We share a home in

California with our fur babies, Minnie and Shadow. After years of learning recipes and tricks from my mom, grandmothers and aunts I moved on to learn and teach cake decorating. Enjoying every minute! All while learning tricks and tips of my own to improve on, and make healthier versions of my favorites. To later compile and write my own cookbook to share with all that love food as much as I do. I hope that these recipes bring you joy and sweet memories as they always have for my family and I.

Hello EMM Family, can you believe Spring break 2013 is now a memory? It feels like our year has just started and before we knew it, the sun decided it was sticking around with the warmer weather. Even with that, comfort food is always welcome in our home, and I am sure yours as well.

This is a recipe, that is a spin off of a casserole my mom used to make for our family growing up. She called it her version of Tamale pie. She used corn tortillas instead of making the cornmeal crust. It was a one pot meal that took no more than about 30 minutes to make and have on the table. This version is not much different. As you have probably already noticed my husband and I really enjoy spicy food. This one is a pretty spicy, and for those of you who enjoy spice but not much heat, you can remove the membrane and seeds from the jalapenos before adding them to the pan. Use less or even omit them entirely. They will not change the dish at all. Also you can substitute the enchilada sauce for tomato sauce if you’d rather not have the spice at all.

But if you want to warm up your tummy and your taste buds at the same time, give this recipe a try.

Spicy Turkey Tortilla Skillet Casserole

1lb. Ground turkey

1tb olive oil

1 small onion, chopped

2 Tsp garlic powder

1 Tsp salt

3 jalapenos , chopped (optional)

1 14.5 oz can stewed tomatoes

1 c. enchilada sauce (medium)

1 14.oz can corn

1/2c shredded cheddar/jack cheese

6 corn tortillas chopped

In a large frying pan add oil, meat, onions, jalapenos, garlic and salt and cook until meat is cooked through and onions and jalapenos have softened. Stirring occasionally. Add, tomatoes, corn and enchilada sauce and stir to combine. Allow a few minutes for tomatoes and sauce to warm through. Add chopped tortillas pieces and stir to combine, and incorporate tortilla pieces. Cover allowing sauce to soften tortillas. Stir often. After tortillas are softened add cheese and combine. Serve hot.

Serves 6

Optional toppings:

tortilla chips

Sour cream

Additional cheese

But if you want to warm up your tummy and your taste buds at the same time, give this recipe a try.

Spicy Turkey Tortilla Skillet Casserole

1lb. Ground turkey

1tb olive oil

1 small onion, chopped

2 Tsp garlic powder

1 Tsp salt

3 jalapenos , chopped (optional)

1 14.5 oz can stewed tomatoes

1 c. enchilada sauce (medium)

1 14.oz can corn

1/2c shredded cheddar/jack cheese

6 corn tortillas chopped

Serves 6

Optional toppings:

tortilla chips

Sour cream

Additional cheese

Weekend Company {Guest Blogger Kathy}

Good Morning. I hope your Easter weekend is off to a good start. Not only is this a holiday weekend for us, but it's also the beginning of our Spring Break, so needless to say I have a very happy Monkey on my hands. (And I can't lie, Mommy is just as excited!) We don't have anything major planned, but it's just the extra time I get with him that I'm so thankful for.

I want to thank my wonderful foodie friend, Kathy for joining me in the kitchen once again. She's sharing a fantastic recipe that would be a great use for all that leftover ham so many of us will have after tomorrow. So grab a cup of coffee and see what she has cookin'!

Thanks again to my blog friend Everyday Mom for having me back as weekend company again!

Easter is this weekend (but you knew that right? ha ha) and I am really looking forward to it. I've been decorating the house like crazy with crafts and we've made birds nest cookies and I can't wait to dye eggs with my kiddos today. My toddler is old enough to understand about the eggs, hunt them, and understand Easter's special meaning for the first time which makes it all the more precious to me. And my little girl just started walking in short bursts so I'm excited to see her drag her basket around. And if you're like us, you might be having ham for lunch or brunch. We are a family of 4 (well, 3 eaters if you put the 2 kids together) so if we do a nice ham for a holiday we always have leftovers even if we have family stop by which we probably will. I get a little bored of plain old ham sandwiches so I came up with a twist on a southern favorite: Hoppin John. Hoppin John is usually done at New Years and with sausage with the blackeyed peas but I tried it out with ham instead and it was delicious. I also spiced it up a bit with the Southwest corn and Jalapeno Peas. It's packed with flavor and a great way to think outside of the box and use up some of that left over Easter ham. Also, it's super quick to prepare which is a bonus for a busy family! Happy Easter from my family to yours and I'd love if you stopped by Sparkles And A Stove sometime to say hi!

Spicy Hoppin John w Left Over Easter Ham

Ingredients

2 tablespoons butter
1 small onion chopped
1½ cup ham diced
2 cups of Uncle Ben’s instant rice
1 can Jalapeno Black Eyed Peas (drained)
1 can Green Giant Southwest Corn (drained)
½ teaspoon Chalula Sauce
½ teaspoon Garlic Salt
½ teaspoon Southwest Seasoning

Instructions

Saute' butter and onion in large skillet
Add ham, rice, blackeyed peas, corn and seasoning to skillet.
Mix thoroughly and cook on low for 15 minutes.

Spicy Hoppin John w Left Over Easter Ham

Ingredients

2 tablespoons butter
1 small onion chopped
1½ cup ham diced
2 cups of Uncle Ben’s instant rice
1 can Jalapeno Black Eyed Peas (drained)
1 can Green Giant Southwest Corn (drained)
½ teaspoon Chalula Sauce
½ teaspoon Garlic Salt
½ teaspoon Southwest Seasoning

Instructions

Saute' butter and onion in large skillet
Add ham, rice, blackeyed peas, corn and seasoning to skillet.
Mix thoroughly and cook on low for 15 minutes.

More of Indiana's Finest

As the saying goes, "There's more than corn in Indiana"...and that's true...but there is also corn, a lot of corn. For those of you who have never visited our Hoosier state, we love our corn, and we know our corn! Did you know Orville Redenbacher was born in Brazil, Indiana? Where to this day, they still hold a Popcorn Festival! And that is just one of the many corn celebrations we have across this state each year.

Field after field corn grows from one end of Indiana to the other, and for most of us, it's one of our favorite things to eat too! There is nothing better than fresh picked sweet corn, with some butter and salt. Mmmm....my mouth is watering just thinking about it. Truly one of the things I look forward to summer the most is stopping at a roadside stand where the corn is about as fresh as you can get it. But during the winter months, I find myself looking for recipes that use canned or frozen corn so I'm able to get our corn fix. And when you take that and combine it with another favorite, my Crock Pot, it's like a 2 for 1 special!

This soup is so simple, and oh so comforting on a cold day. Yes, I realize today is the official First Day of Spring, but let's face it, there are still some chilly days ahead of us, especially for those of you living in areas even colder than Indiana! Creamy and flavorful, your family will enjoy this oh so much.

So, while there is more than corn in Indiana, I'm incredibly happy there is plenty of it too!

Corn and Cheese Chowder From Fix It and Forget It

1/2 c. chopped onions

1 1/2 c. chopped celery

1 1/2 c. chopped carrots

3/4 c. water

1 (15 oz.) can corn, drained

1 (15 oz.) can creamed corn

1 1/2 c. shredded cheddar cheese, plus extra for garnish

3 c. milk

Salt and Pepper to taste

Place onions, carrots, celery, water, salt and pepper in Crock Pot. Cook on HIGH for 4-6 hours. Add both cans of corn, milk and cheese. Cook on HIGH 1 additional hour. Turn down to LOW until ready to serve. Garnish with extra cheese if desired.

Shared on Lady Behind The Curtain Mar. 20, 2013
Shared on Miz Helen's Country Cottage Mar. 21, 2013
Shared on The Country Cook Mar. 22, 2013

So, while there is more than corn in Indiana, I'm incredibly happy there is plenty of it too!

Corn and Cheese Chowder From Fix It and Forget It

1/2 c. chopped onions

1 1/2 c. chopped celery

1 1/2 c. chopped carrots

3/4 c. water

1 (15 oz.) can corn, drained

1 (15 oz.) can creamed corn

1 1/2 c. shredded cheddar cheese, plus extra for garnish

3 c. milk

Salt and Pepper to taste

Shared on Lady Behind The Curtain Mar. 20, 2013
Shared on Miz Helen's Country Cottage Mar. 21, 2013
Shared on The Country Cook Mar. 22, 2013

Weekend Company {Guest Blogger Kristin}

Good Morning! I'm so excited for today's guest! She is a fellow mommy, blogger and just a terrific person. It's funny because Kristin and I just met last June but we've probably known each other's names for at least 10 years! Let me explain. She is a very close friend to my brother in law, and it was his birthday party we actually finally got introduced at, but I had heard such lovely things about her for such a long time I felt like I already knew her. How did it take that long for us to meet? I'm honestly not quite sure! But I was so happy to finally do so, and within 5 minutes I knew I had found a kindred spirit. You know what I'm talking about? When you meet a person and you feel like you've known them your whole life and you instantly feel a deep connection. That's exactly how I felt sitting there talking to her for the first time; and since we've become fast friends. I am so blessed she came into my life, and I treasure our friendship so much. So please, for the first time, welcome Kristin to EMM~

Kristin Folkerts: Part time case manager, 24 hr stay at home mom, and all time crazy person!

I have a Master’s degree in Applied Gerontology. I have worked with older adults and people with disabilities since 2001 officially but been a caregiver for older adults since I was 9 years old.

I met my husband in college but we did not find each other until 2004. We have our miracle son Coen born in 2011 and recently found out we have our second miracle on the way! Motherhood is the hardest, most amazing, craziest thing I have ever done. I never feel like my head is on straight but I am so in love that the loss of control in my life is actually okay with this control freak!

I am a craft-a-holic! I prefer to make stuff myself. I started a jewelry making business in 2010, Musing Tree Creations, https://www.facebook.com/MusingTreeCreations. It is so much fun and an endeavor I share with my mom!

I have recently started a blog called Nuts of the Round Table. http://nutsoftheroundtable.blogspot.com/ As most families contain some "nuts" and I find that things are always happening around the table - here I am with stories, crafts, recipes, care giving advice, and more.

I like to think I am a bit of a foodie and I love to read cookbooks like they’re one of those Twilight books! I am generally not one to eat a lot of meat as I find a lot of the treatment of animals to be incredibly cruel and immoral. I try to feed my family fun and delicious meals where you don’t even miss the meat. The funny thing is now that I am pregnant all I want is beef! Go figure! But I wanted to go along with my good friend Krista’s theme of crock-pot goodness so today is a meatless delight in the crock-pot that my family loves.

Refried Bean Soup

1 (16 oz.) can vegetarian spicy refried beans

1 (15 1/4 oz.) can whole kernel corn (frozen works well too)

1 (15 oz.) can black beans, rinsed and drained

1 (14.5 oz.) can chicken or vegetable broth

1 (14.5 oz.) can diced tomatoes with jalapenos (or green chilies if you like it less spicy)

1/2 c. water

1/4 c. salsa (I prefer fresh that you find in the deli area of grocery store)

1/2 tsp. ground cumin

Shredded Cheddar, to serve

Tortilla Chips, to serve

Sour Cream, to serve

Directions:

Combine everything in Crock Pot. Cook on low 3-4 hours, stirring half way through if you are able. If you need a little more kick, add 1 tsp of chili powder, Serve with cheese, chips and sour cream.

Refried Bean Soup

1 (16 oz.) can vegetarian spicy refried beans

1 (15 1/4 oz.) can whole kernel corn (frozen works well too)

1 (15 oz.) can black beans, rinsed and drained

1 (14.5 oz.) can chicken or vegetable broth

1 (14.5 oz.) can diced tomatoes with jalapenos (or green chilies if you like it less spicy)

1/2 c. water

1/4 c. salsa (I prefer fresh that you find in the deli area of grocery store)

1/2 tsp. ground cumin

Shredded Cheddar, to serve

Tortilla Chips, to serve

Sour Cream, to serve

Directions:

Combine everything in Crock Pot. Cook on low 3-4 hours, stirring half way through if you are able. If you need a little more kick, add 1 tsp of chili powder, Serve with cheese, chips and sour cream.

Mexican Night Via Crock Pot

We love Mexican food, but I will admit not many of the recipes I make include the words Crock Pot. Honestly, with the exception of my Taco Soup and Chicken Enchiladas, I can't think of any others! So when a friend told me about this "go-to" recipe she makes, I figured it was worth a try to add another to that short list. She couldn't remember the entire recipe off the top of her head, but she did know it had cream cheese and black beans in it. Well, with the Internet, there really is nothing you can't find. Just by typing those two ingredients plus chicken into a search engine, I found something I had to believe was close to what she makes...and indeed I was right.

Now I will be honest with you. The original recipe calls for the chicken breasts to be added to the Crock Pot frozen, and while I can understand the convenience of that, (Heck, I forget to thaw meat out all the time!), I'm just not comfortable with it. I think it will cook more evenly, and to a safer temperature if it's thawed beforehand. But that is my hang up, so if it's something you do and feel okay about, then by all means, skip the browning steps below and throw those suckers in rock solid!

This is a great Mexican dish as is, or served over rice, which is what I did. Or you could shred the chicken and have a fantastic filling for tortillas! It truly is very versatile. I could even see shredding the chicken, mixing everything together and keeping it warm for a party. Set out a stack of tortillas or chips and let your guests make their own burrito or nachos.

Mexican nights at our house are always a good time, and something we look forward to. But I especially look forward to them when they are this easy and turn out so incredibly delicious!

Crock Pot Creamy Chicken and Black Beans Adapted from Food.com
4 boneless chicken breasts, thawed
2 TBS olive oil
Garlic Salt
Shallot-Pepper Seasoning Blend (Any grill seasoning would work)
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can corn, drained
1 (15 oz.) jar salsa
Salt and Pepper to taste
8 oz. cream cheese, cubed
3 green onions, chopped
1/4 c. cilantro, chopped
Cooked Rice, optional

In a large skillet, heat oil to medium heat. Season both sides of chicken with garlic salt, seasoning blend, salt and pepper. Brown chicken in oil for 2-3 minutes on both sides. Combine corn, black beans and salsa in Crock Pot. Lay chicken on top. Cook on HIGH for 1 hour. Reduce to LOW and cook for 4-5 hours until chicken in cooked through. Remove chicken from Crock Pot. Stir in cream cheese and mix well to combine. Replace chicken and cook for 20-30 minutes until cream cheese melted and mixture is smooth. About 5 minutes before serving remove chicken, add green onions and mix well. To serve, divide cooked rice among 4 plates. Top each with a chicken breast. Spoon bean mixture over chicken and garnish with cilantro.

Shared on Mandy's Recipe Box Feb. 26, 2013
Shared on Lady Behind The Curtain Feb. 27, 2013
Shared on Miz Helen's Country Cottage Feb. 28, 2013
Shared on The Country Cook Mar. 1, 2013

Shared on Mandy's Recipe Box Feb. 26, 2013
Shared on Lady Behind The Curtain Feb. 27, 2013
Shared on Miz Helen's Country Cottage Feb. 28, 2013
Shared on The Country Cook Mar. 1, 2013

Weekend Company {Guest Blogger Angie}

Woo hoo! It's Saturday again! I hope the week treated you well, and you have a fun, or maybe just a relaxing weekend in store. Maybe some Valentine's Day shopping or planning??

I'm happy to have a "repeat offender" with us today. She always has something family friendly and yummy to share with us. So grab a cup of coffee and join Angie in the EMM kitchen~

Good Morning EMM!!! I am so thankful to be back featuring one of my most recent favorite meals. This is Angie Cupp from Northern Indiana where it is cold one day and warm the next. I am a busy wife, mom & teachers aide during the week. I love trying new recipes and making yummy treats for my little family of 5.

You always have to be on your toes to find that perfect recipe for a cold day. One of those "stick to you ribs" meal. Of course it always helps if the hubby and children love it as well. When I ask for suggestions for a our menu for the week, this is one of those meals that is always asked for.

I have a huge passion for cooking great tasting meals and baking many treats for my family. I also have a love for Pinterest! ha ha!!! I love looking for new ideas for our dinner table! I have a few boys in my home that prefer meat and potatoes so why not try "Cowboy Casserole" that I found on Pinterest. Although, I have changed a few things to my own liking. Your family will absolutely love this great tasting comfort casserole.

Cowboy Casserole

1 1/2 lbs of Ground Chuck (I used 90/10)

2-3 tsp Onion powder

3 TBS Minced Garlic

1 can whole kernel corn

1 can condensed Golden Mushroom Soup

2 cups of shredded Cheddar Cheese

1/2 cup 2 % milk

4 TBS Sour Cream

1 Bag Ore-Ida Crispy Crowns

First I thaw the Crispy Crowns for 1-2 hours prior to starting casserole.

In large skillet cook ground chuck until no longer pink. While that is cooking I add the minced garlic and onion powder for flavor. Drain grease if any.

In a small bowl combine soup, milk, & sour cream until smooth. Then add corn & 1 cup of shredded cheese. Mix together. Add this mixture to the skillet. Stir together until cheese is melted.

Grease a 9 x 13 baking dish. Place half of the Crispy Crowns in bottom on dish. Pour the skillet mixture over the Crispy Crowns. Place the other half of the Crispy Crowns on top of that. Sprinkle with remaining 1 cup of shredded cheddar cheese. Bake uncovered at 350 degrees for 25-30 minutes.

Cowboy Casserole

1 1/2 lbs of Ground Chuck (I used 90/10)

2-3 tsp Onion powder

3 TBS Minced Garlic

1 can whole kernel corn

1 can condensed Golden Mushroom Soup

2 cups of shredded Cheddar Cheese

1/2 cup 2 % milk

4 TBS Sour Cream

1 Bag Ore-Ida Crispy Crowns

First I thaw the Crispy Crowns for 1-2 hours prior to starting casserole.

In large skillet cook ground chuck until no longer pink. While that is cooking I add the minced garlic and onion powder for flavor. Drain grease if any.

In a small bowl combine soup, milk, & sour cream until smooth. Then add corn & 1 cup of shredded cheese. Mix together. Add this mixture to the skillet. Stir together until cheese is melted.

Chicken at Very Good Recipes
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Why Didn't I Do This Before?

Sometimes it's so funny how you can do something the same way for years, and then one day you decide to try it a new way, and you say to yourself "Um, why didn't I do this before?" I guess it just takes our inner light bulb going off to make everything come into focus. And it seems to me, 9 times out of 10, when this happens, it is something so simple it kind of makes you feel dense!

This was the case last week, 2 days post Christmas when I was getting ready to roast chicken for supper. It was a recipe I had made too many times to count, taught to me by my mother in law years ago. I went into the kitchen and had to move my new Crock Pot off the counter to prep the chicken. And that's when it happened. That inner light bulb lit up as bright as a Christmas tree and I knew in an instant I was making this recipe a little different this time. I had a ton of stuff around the house to do, and multiple games of Death Star Jenga to play with Monkey, so why not let supper cook itself (for the most part) in the Crock Pot? I have no idea why I had never thought of this before. I'm sure a little piece of it was my inner foodie begging to use that new Crock Pot for a 2nd night in a row. Whatever the reason I finally thought of it, I am so happy I did because it will never be prepared the original way again! This is perfect on a cold day when you want something warm and comforting, but don't want to put forth a lot of effort! The chicken can even be made in the morning, or the night before. Sometimes our best ideas are those that come to us when we least expect it!

Crock Pot Chicken and Biscuits
1 lb. chicken tenders
2 (15 oz) cans mixed veggies, drained
2 (10 3/4 oz) cans cream of chicken soup
2 c. chicken broth
1 (8 ct.) refrigerated biscuits
Olive oil
Salt and Pepper to taste

Preheat oven to 375. On a large baking sheet, mix chicken tenders, olive oil, salt and pepper. Roast for 30 minutes until juices run clear. (If preparing ahead, set aside to cool) Cut chicken into small dices. In Crock Pot combine chicken, veggies, soup and broth. Stir well to combine. Season with salt and pepper. Cook on LOW for 4 hours. About 20 minutes before serving, prepare biscuits according to package directions. Split biscuits and serve chicken mixture "open face" style on top.

Shared on Miz Helen's Country Cottage Jan. 3, 2013
Shared on The Country Cook Jan. 4, 2013

Shared on Miz Helen's Country Cottage Jan. 3, 2013
Shared on The Country Cook Jan. 4, 2013

Chicken at Very Good Recipes
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Crock Pot at Very Good Recipes
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New Crock Pot

Was Santa good to you this Christmas? Boy, he sure was to our family! In fact, I must have been even better this year than I thought I was because I couldn't have asked for me! Between my wonderful husband, parents, brother, in-laws, and future sister-in-law, (And near future....Saturday is the big day!) I got some fantastic new "toys" for my kitchen!

From new cook books, to a "Queen" wine glass (for those special Mommy needs a time out moments), to measuring cups, a Twinkie bake set, ceramic skillet and many more, it was a great foodie Christmas! One of my favorites, and something I wished and wished for was a new Crock Pot! My mom outdid her self. It's a beauty and such a improvement over my 1970's version that was nice, but just needed upgraded!

So on the 26th, what better recipe to try out than a new soup for said Crock Pot??? I was like a little kid playing with his new video games, I was so excited. I woke up, knowing I was headed into the kitchen to test out my new toy.

This soup couldn't be easier. Seriously browning meat, chopping some onions and opening a few cans is all it takes to have a piping hot bowl of soup on the table for supper. It's so incredibly filling too! Believe me after the snow storm hit Wednesday we were very happy to be sitting down to this at the end of a cold, blustery day!

Thank you to everyone who helped to make me such a blessed food blogger this Christmas. I thank you. My family thanks you. And all EMM fans everywhere thank you!

Black Bean Taco Soup From Gooseberry Patch
1 lb. ground beef, browned and drained
1 medium onion, finely chopped
1 (15 oz.) can black beans, undrained
1 ( 15 oz) can chili beans, undrained
1 ( 15 oz) can corn, undrained
1 ( 28 oz) can crushed tomatoes
1 (1 oz) packet taco seasoning
1 ( 1 oz) packet ranch dressing mix
Salt and Pepper to taste
Shredded Cheese, optional for topping
Tortilla Chips, optional for topping

Place all ingredients in slow cooker, except toppings. Stir well. Cook on LOW for 6 hours, stirring occasionally. Top with tortilla chips and cheese.

Alex's Mexican Meal

I am so excited to be sharing this recipe with you today, but more than that, I'm so happy to welcome back my favorite little man to share it and a special story with you~

Hi everyone! For those who don't know, my name is Alex and she might be your Everyday Mom, but she is my Mommy (and the best around) every day! I love when Mommy makes new things for me to try, but this time, I actually got to pick it out! See, one of her blog fans, Ms. Bekki was so kind to send me a birthday present, one of them being a new cookbook just for kids. "Kids...Get Cookin" is filled with simple, easy to follow recipes perfect for little hands like mine!

My new cookbook!

I love helping Mommy in the kitchen, and was so excited to have an entire book of dishes to try just for kids like me. The first one that caught me eye were these tostadas. See, I love Mexican food; and Mommy has made Beef Tostadas before, so I thought these would be a great too. If your kids like Mexican food too, they will love these! They aren't spicy at all, but you could make them that way if you want. My Daddy likes spicy food, and I do a little bit, but Mommy doesn't so we kept them mild for everyone to enjoy. Mommy liked the recipe because she actually prepared the chicken earlier in the day, and then reheated it at supper time. She said something about liking "make ahead" ingredients, and said you would know what that meant! All I know is these are super yummy, and really fun for kid chefs to help with! I am so lucky to have so many people in this world that love me, including ones I have never even met before! Thanks again, Ms. Bekki! You helped to make my birthday extra special!!

Oh, and be sure to come back tomorrow when I show you what we made to go with the tostadas, also from my new cookbook!

Ready to Eat! YUMMY!!!

Tasty Chicken Tostadas Adapted from Kids Get Cookin'
6 boneless chicken thighs, trimmed
Water
1 tsp chicken bouillon
1 tsp garlic powder
Salt and Pepper to taste
1 (14 oz) can corn, drained
2 Romaine hearts, chopped
1 c. Taco Blend shredded cheese
1 c. mild chunky salsa
Corn Tostada Shells

In a large pot place chicken. Sprinkle with salt, pepper and garlic powder. Cover with water. Add chicken bouillon. Stir well. Bring to a boil over high heat. Reduce heat to simmer and cook for 20-30 minutes until chicken is cooked through. Remove from water and allow to cool slightly. Shred chicken using two forks or Kitchen Aid Mixer, with this method. Mix chicken with salsa and set aside (If making ahead, cool and reheat when ready to serve.) To assemble, place lettuce on tostada shell. Top with 1/4 c. chicken. Add corn and cheese.

Shared on Miz Helen's Country Cottage Nov. 15, 2012
Shared on The Country Cook Nov. 16, 2012
Shared on Make Ahead Meals Nov. 19, 2012

My new cookbook!

Ready to Eat! YUMMY!!!

Shared on Miz Helen's Country Cottage Nov. 15, 2012
Shared on The Country Cook Nov. 16, 2012
Shared on Make Ahead Meals Nov. 19, 2012