Corn Casserole

Happy Easter!

Ingredients
1/2 cup margarine or butter
1 can creamed corn
1 can corn
2 small boxes corn muffin mix
16 oz sour cream

Directions
1. Preheat oven to 350
2. Melt butter in 2 quart casserole dish
3. Add remaining ingredients and mix well
4. Bake 45-60 minutes, until a knife stuck in center comes out clean

Cherry Pie Cookies

These are unbelievably good, and very easy to make. I found the recipe on Better Homes and Gardens, and they had some good Christmas cookie options there. This is definitely a keeper!!!

Chewy Cherry Almond Bars
Makes: 36 bars
Prep: 20 minutes Bake: 35 minutes


Ingredients
1 cup butter, softened
2 cups packed brown sugar
2 teaspoons baking powder
1 egg
1 teaspoon almond extract (I used vanilla)
2 cups all-purpose flour
2 cups regular rolled oats
1/2 cup sliced almonds
1 12-ounce jar (1 cup) cherry preserves

Directions
1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan. Grease foil; set pan aside.
2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and baking powder. Beat until combined, scraping side of bowl occasionally. Beat in egg and almond extract until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the oats, and almonds.
3. Remove 1/2 cup of the dough and set aside. Press the remaining dough evenly into the bottom of the prepared baking pan. Spread with preserves. Crumble the remaining dough evenly over preserves layer.
4. Bake in the preheated oven about 35 minutes or until lightly browned. Cool completely in pan on a wire rack. Using the edges of the foil, lift the uncut cookies out of the pan. Cut into bars. Makes 36 bars.
5. To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month.

Curry Dip

This is a staple at all Garvey family gatherings.

Blend in a blender:
1 cup mayonnaise
1 hard boiled egg
1 teaspoon powdered ginger
1 teaspoon curry powder
1 clover garlic, minced
1 onion, diced
1/2 teaspoon salt
dash pepper
1 tablespoon lemon juice

Tis the season

I just found this blog about crockpot cooking: A Year of Crockpotting. The author made a new year's resolution to cook with her crockpot every day in 2008. Looks like some interesting stuff, especially now that we're headed into fall! I'll let you know when I try something.

Grilled Red Peppers with Feta

This is SUPER easy and a good side dish with a summer meal. Cut a red bell pepper into about 4 parts (the long way, up and down) so it makes a little cup or bowl. Brush then inside of it with balsamic or balsamic vinaigrette. Sprinkle feta into each little bowl and put them on the grill just to warm it a bit, try not to blacken or char the bottom. And that's it! You could probably use crumbly bleu cheese or try yellow or orange peppers too.

Smitten Kitchen

I'm on a roll with unnecessary surfing. Check out Smitten Kitchen. Amalah linked to it in her post today and I must make this ratatouille. I am drooling and it's only 10am.

101 Cookbooks

I stumbled across this blog today, 101 Cookbooks. It looks very much our speed. I'm adding it to the sidebar, but thought I'd let you all know with a new post! I haven't cooked anything interesting lately, but I did make a chicken pie and realized I need to get that recipe up here.



We're grilling steak tonight because it is just too damn hot to cook in the house.