Corn Casserole

• 2 eggs, beaten
• 1 (15 ounce) can cream-style corn
• 1 (8 ounce) container sour cream
• 1/4 cup butter, melted
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 1/2 cups shredded Cheddar cheese
• 1/2 cup chopped onion
• 1 (4 ounce) can diced green chilies, drained
• 1 (8.5 ounce) package dry corn muffin mix

1. Preheat oven to 350 degrees F . Grease a 2 quart casserole dish.
2. In a large mixing bowl, combine eggs, cream style corn, sour cream and melted butter. Stir in whole kernel corn, cheese, onion and chilies. Stir in the corn muffin mix until just moistened.
3. Bake in a preheated 350 degrees F (175 degrees C) oven for 75 minutes; or until an inserted knife comes out clean and the top is golden. Let stand 5 minutes before serving.

Sweet Potato Casserole

This is served at holidays on Kevin's side of the family. YUM!

Sweet Potato Ingredients
5 cups sweet potatoes, mashed
1 1/2 cups sugar
1 stick butter
1 teaspoon vanilla
1/2 cup milk
2 eggs

Topping Ingredients
1 cup brown sugar, packed
1/2 cup flour
1 cup chopped nuts
1 stick butter, melted

Step by Step
1. Scrub and boil 5 medium sweet potatoes until tender. Cool, peel and mash. Add all other ingredients and mix well. Pour into large casserole dish or individual dishes.

2. Mix all topping ingredients together and spread evenly over sweet potato mixture.

3. Cook for 30 minutes until topping has browned. Remove from oven and serve.

Jaimee's Amazing Chocolate Chip Cookies

These cookies are absolutely amazing!!! This recipe is written in Jaimee's words.

2 cups (1lb, 4 sticks) butter, softened
1/2 cup white sugar
1 and 1/2 cups packed brown sugar

2 (3.4-ounce) packages instant vanilla pudding mix

4 eggs
1 tsp vanilla extract

2 tsp baking soda
1/2 tsp cinammon
5 cups all-purpose flour

4 cups chocolate chips


In a mixing bowl, cream the butter and sugars.

Pour in the packages of pudding mix and continue beating until completely blended.

Add the eggs and vanilla.

Next, the baking soda, cinnamon, and 2 cups of flour. Add the chocolate chips and then add the remaining 3 cups of flour bit by bit until thoroughly incorporated.

Chill the dough for 30-60 minutes and preheat the oven to 350F.

Lay a sheet of parchment paper on a cookie sheet, sticking it down with bits of dough if necessary. Using either a rounded tablespoon or a small greased ice cream scoop, scoop dough onto the parchment at least an inch apart.

Bake for 7-9 minutes, or until /barely/ golden on the bottom. Let cool and set for 5-10 minutes before removing to a wire rack to continue cooling. Cookies should be soft and chewy, but not doughy. Store in cookie jar or some other hard device--containers are best as bags will allow the cookies to be crushed and smashed very easily.

Meal Plan Monday -- Nov 22

I have been a follower of Laura's Menu Plan Monday for awhile. I have been excited about joining her on Monday's!!

Monday is Meatless Monday
Breakfast Burritos, hashbrowns, fruit

Tuesday
Pork Chops, salad, sweet potato fries

Wednesday
Chicken Enchilada Chili from $5 Dinners

Thursday-- Thanksgiving Day
Turkey, Ham
Sweet Potato Casserole
Stuffing for my hubby
Anne's Corn Casserole
Frozen Cranberry Salad
Anna Lee's Cranberry Jello
Rolls
Cherry Cheesecake

Friday
Leftovers

Saturday
Turkey & noodles
mashed potatoes

Sweet Potato Fries

In our effort to eliminate the "white" from our diet, I made these last night. They were a hit with everyone!



* 3 large sweet potatoes
* 2 T. olive oil
* 1 T. seasoned salt

Directions

1. Cut each sweet potato into slices about 1/4" thick.
2. Toss the sweet potato slices with the oil and Morton Season-All.
3. Spread out on baking sheets in a single layer.
4. Bake at 450 degrees for about 20-25 minutes, turning with a spatula as needed.

Recipe from: http://unsophisticook.com

Mexican Carnitas in the Slow Cooker

This was our dinner last night. YUM!

1.5 lb pork shoulder or loin, cubed
2 Tbsp oil
1 teaspoon ground cumin
Salt and pepper
2 garlic cloves
1/4 cup lime juice or juice from 1 lime
1/4 cup water

Salsa, diced avocado, sour cream dollops to garnish


Directions

In a mixing bowl, toss the pork cubes in the oil and ground cumin. Season with a few dashes of salt and pepper. Place in the base of the slow cooker. Add the garlic, lime juice, and water. Set on low and cook for 8 hours. Remove, let cool slightly, then shred with 2 forks. ** I didn't cut my pork loin into cubes or cook it before I put it in the crock pot. I put a frozen pork loin into the crock pot, I skipped the oil & the lime, simply because I didn't have one. It still turned out yummy! **

Recipe from: $5 Dinners

Enchilada Casserole

1 lb lean ground beef
1 (10 ounce) can enchilada sauce
1 cup salsa
6 flour tortillas (10 inch)
2 cups frozen corn
3 (12 ounce) cups shredded cheddar cheese



1. 1 In a skillet, cook beef over medium heat until done; drain the fat.
2. 2 Stir in enchilada sauce and salsa; set aside.
3. 3 Place two tortillas, overlapping if necessary, in the bottom of a 13 X 9 inch baking pan, coated with cooking spray.
4. 4 Cover with 1/3 of the meat mixture; top with one cup of corn; sprikle with one cup of cheese.
5. 5 Repeat layers once, then top with remaining tortillas, meat and cheese.
6. 6 Bake uncovered at 350% for 30 minutes.

from www.food.com