[creamy corn casserole]

Each year, my best friends parents host ‘Thanksmas,’ a dual celebration of Thanksgiving and Christmas. The night consists of appetizers, Thanksgiving dinner and desserts (in which everyone contributes).

I brought my favorite Thanksgiving dish: Creamy Corn Casserole 🙂

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We received 5+ compliments on this dish – and within minutes it was completely gone. I am already looking forward to making it again in a few weeks for Thanksgiving.

INGREDIENTS:

1 (8 ounce) container sour cream

1/2 cup unsalted butter, softened

1 (15 ounce) can creamed corn

1 (15 ounce) can whole kernel corn

1 (8.5 ounce) package corn bread mix

DIRECTIONS:

  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, combine sour cream, butter, creamed corn, kernel corn and corn bread mix.
  3. Pour into a 9×9 inch baking dish. Bake for 50 minutes.
  4. Be prepared to say ‘Thank you’ to a handful of compliments!

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[ravioli bake]

I found and made this recipe on one of my favorite *daily* blogs to read 🙂 It turned out heavenly!  I altered a few things to our preference at home.
 
Ingredients
 
1 (20 oz) package of cheese ravioli
4 to 5 green onions, chopped
1 (15oz) can of black beans, drained and rinsed
 1 (8 oz) can tomato sauce
1 cup corn
(1 oz) packet of taco seasoning
1 cup cheddar cheese, shredded
 
Directions
 
Preheat oven to 425 degrees.
Grease an 8×8 baking dish – set aside.
Bring a large pot of water to a boil.
Cook raviolis about 5-6 minutes.
Drain water and hold raviolis.
In a mixing bowl, combine green onions, beans, tomato sauce, corn and taco seasoning.
Pour cooked ravioli across bottom of prepared baking dish.
Pour the mixture on top of raviolis.
Sprinkle cheese & green onion then bake about 20 minutes.
The casserole’s cheese should be melted and bubby 🙂
Remove from oven and serve.
 
[black beans, corn, tomato sauce, taco seasoning and green onions]
 
 
 
[cheese raviolis]
 

[side by side]
[mixed – side by side]
 

[mixture atop the raviolis]
 

[a heart for C]
[cheesy]
 

[oven]
[complete]
[final product]
 
 
I had the best company while cooking:
 
[constantly tripping over her, but I wouldn’t have it any other way] 

[creamy corn casserole]

This year, my aunt made a delicious corn casserole on Thanksgiving. Everyone raved about it, so when I was invited to a girlie Christmas gift exchange this festive month, I decided to try out this recipe. It turned out to be a big hit at the exchange and was surprisingly easy to make.

Prep: 5 minutes
Cook: 45 minutes
Ready In: 50 minutes

Ingredients:

  • 1/2 cup butter, melted
  • 2 eggs, beaten
  • 1 (8.5 ounce) package dry corn bread mix
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (14.75 ounce) can creamed corn
  • 1 cup sour cream

Directions:

  1. Preheat oven to 350 degrees F and lightly grease 9×9 inch baking dish.
  2. In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
  3. Bake for 45 minutes in preheated oven, or until the top is golden brown.

[my finished product]
 
[allrecipes.com’s finished product]
 
[xmas exchange outfit angle #1]
 
[angle #2 while sporting my Apple watch]

[at the exchange – feeling the Christmas spirit]
 
 

[saltine xmas crack]

This is my favorite treat to bake anytime 🙂 It is delicious to have once it is made and had a chance to freeze for a few hours.

Ingredients:
1 1/2 – sleeves saltine crackers
1 1/4 – cups unsalted butter, not margarine
1 1/4 – cup light brown sugar
1 – 12 oz package chocolate chips

Directions:
Preheat oven to 400 degrees. Line a rimmed baking sheet with foil that has been sprayed with a bit of non-stick spray.
Lay crackers out on sheet in one layer. In a medium sized saucepan melt the butter and the brown sugar.
Stir often and bring to a full rolling boil. After the mixture comes to a full rolling boil set your timer and boil the mixture for exactly 3 minutes.
Pour over the saltines and bake for 5 minutes.
Remove from oven and sprinkle with chocolate chips and wait until they are almost melted then spread the chocolate evenly all over all the saltines.

Refrigerate for two hours and then break up into pieces and store in an air tight container. Graham crackers or Ritz can be used in place of saltine crackers for a different yet delicious twist!