Jiffy Corn Casserole

This week’s dish includes another Pinterest recipe (Pinterest is my best friend). I came across this recipe late last week & decided to try it out (I will list the link below). It turned out well. Next time I may leave out the sour cream or substitute it with something else.

Original recipe: https://pin.it/aqgm7djuqiychh

Ingredients:

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1 can of whole kernel sweet corn

1 can of cream style sweet corn

1 stick of butter

1 egg

Sour cream (used the 8 oz container)

Cheddar cheese (chose to grate my cheese)

1 box of Jiffy corn muffin mix

Utensils

Baking pan

Measuring cup

Cheese grater

Large spoon

Can opener

Directions:

I started by grating my cheese & sitting it to the side (only grated half of the block). Next I melted half of the butter stick in the microwave & set it aside as well. I then preheated the oven to 375 degrees.

I proceeded to pour the melted butter into the baking pan, followed by both cans of corn, the egg, and the jiffy mix. Then I blended all the ingredients. I also added in a pinched of the shredded cheese into the mix. Lastly, I added about two spoons full of the sour cream on top, along with the rest of the shredded cheese. I the dish bake for about 20 minutes.

The Finished Product

“Behold!!”

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Veggie Dip

This week’s post includes another dip dish. I came across this recipe while browsing for snack ideas on Pinterest (I will list the link below) . I am currently munching on the dip as I type this post & it’s not half bad. It was really quick & simple to make (only included 3 ingredients). Overall I give it a 7/10. Next time around, I may add in chopped green onions for more flavor.

Original recipe: https://pin.it/ube3evxupp4qzh

Ingredients:

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Sour Cream (I used the 8 oz container)

Philadelphia Cream Cheese *Garden Vegetable *

1 packet of Ranch Seasoning Mix

Ruffles (or you can use veggies… your preference)

Utensils:

Bowl

Spoon

Directions:

I poured the entire container of the sour cream & the cream cheese into a medium size bowl and stirred both ingredients together. I went on to add the ranch seasoning. I only used half of the seasoning pack (because I didn’t want it to be too tangy). I continued to stir until all ingredients were well blended together.

The Finished Product

“Bam!!” 

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Oreo Fluff

This week’s recipe I decided to switch it up & make something sweet. I’ve had a sweet tooth lately & wanted to satisfy the craving. I wanted to try something new, so I searched through Pinterest & came across a recipe for Oreo Fluff. There are dozens of versions of this recipe, but this is the way that I made mine. Took me about 5 minutes to whip up. It turned out pretty good, but next time I’ll use two boxes of pudding mix instead of one. I’ll also use a hand held mixer to give it more fluff, rather than doing it by hand.

Ingredients:

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Oreo Cookies (I used the Minis)

Oreo Instant Pudding Mix (I used cookies & cream)

Cool Whip

Milk

Utensils:

Mixing Bowl

Measuring Cup

Zip Lock Baggie

Large Spoon

Directions: 

I started by pouring a half bag of the oreo cookies into a zip lock baggie & crushing them up with the spoon (the pudding mix includes oreo crumbles, but I wanted extra). I put the crumbles off to the side to prepare the mix. I poured the whole box of pudding into the bowl. I proceeded to add 1 cup of milk along with the cool whip (only used half of the container). I stirred until the mix became a fluff. I added the extra cookie crumbles and continued to stir. Once everything was blended together, I scooped about 2 spoon fulls of the mix & placed it in a small bowl. I added more cookie crumbles on top & a few whole oreos.

 

The Finished Product

“Bingo!!”

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Skinny Cinnamon Peanut Butter Dip

This week’s recipe includes a quick snack idea I found online & made for the first time. The recipe is called Skinny Cinnamon Peanut Butter Dip, which I found on Pinterest (I will list the link below). I usually eat peanut butter as snack (with apple slices), but this time I wanted to spice it up & try something different. It was really simple & took me less than 10 minutes to prepare. The dip didn’t taste bad, but I’ll just stick to plain peanut butter.

Original recipe (may have to login to view): https://pin.it/bvjtndmtdacdus

 

Ingredients:

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Greek Vanilla Yogurt

Peanut Butter

Honey

Ground Cinnamon

Apples (purchased mine sliced)

Utensils

Large Bowl

Large Spoon

Measuring Cup

Directions:

I pretty much followed the original recipe’s directions. I measured out about a 3/4 cup of yogurt & poured it into the bowl, followed by a 1/2 cup of peanut butter, and a 1/2 tablespoon of honey. There is no measurement amount for the cinnamon, just pour to your taste. I poured a large amount of cinnamon to try and drown out the yogurt taste (not a fan of Greek yogurt). I thought that the peanut butter and honey would also help mask it (but it didn’t).

The Finished Product:

“Dun Dun Dunnn!!”

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Veggie Pizza

This week’s recipe includes a homemade dish that I’ve never made before–A veggie pizza. I usually just order from a local pizza chain, but this time I decided to create my own & it was just as good. It only took about 30-35 minutes to make. There are many ways to make a veggie pizza & all types of veggies that you can use. This is the way I chose to make mine.

Ingredients: 

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Green Bell Pepper

Mushrooms (baby bella)

1 Red Onion

1 Bulb of Garlic

Sliced Black Olives (I used a small can)

Mozzarella Cheese (shredded)

Pizza Crust (I prefer thin crust)

Pizza Sauce

Olive Oil

Garlic Powder

Black Pepper

Salt

*Tomatoes were in the picture but I didn’t use them

Directions:

I started by chopping the bell pepper, mushrooms, and garlic cloves into smaller pieces. As well as a small portion of the red onion. I then proceeded to heat a skillet with a cap full of olive oil. I poured the chopped pieces into the skillet and began to sauté over a medium-high heat. As the veggies cooked, I seasoned them with garlic powder, salt, and black pepper (no exact measurement, I just sprinkle an amount I feel is necessary). Once the veggies sautéed, I placed a top on the skillet and put it off to the side.

Next I preheated the oven to about 400-450 degrees. As the oven heated, I began spreading pizza sauce onto my crust. I applied about 3 scoops with a small spoon. I personally don’t like a lot of sauce on my pizzas (I’m picky)… but feel free to use as much as you want. Next I sprinkled about 2 handfuls of the shredded cheese over the sauce. Then I topped the cheese with my sauteed veggies & the black olives. I placed the pizza in the oven & let it cook for about 10-15 minutes.

The Finished Product:

 “Presto!!”

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Spinach & Mushroom Alfredo

This weeks recipe includes a revamped alfredo dish from an original recipe of “Chicken Alfredo“… with the substitution of vegetables for meat. There are many versions of this that can be found, but this is the way that I cook mine. Its really simple and should take no longer than 30 minutes to make.

Ingredients:

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Mushrooms (baby bella)

Penne Pasta

Spinach

Alfredo sauce

Mozzarella Cheese (shredded)

Cumin

Pepper

Salt

Cayenne Pepper

Garlic Powder

Olive Oil

Directions:

I start by boiling the penne pasta into a large pot of water at a high boil & add about a tea spoon of salt to the water (I personally don’t measure, I just sprinkle an amount that I feel is necessary).

While the pasta is boiling, I chop the mushrooms into smaller pieces. I proceed to heat a skillet with a cap full of olive oil. I pour the chopped pieces into the skillet and begin to sauté over a medium-high heat.

Once the mushroom pieces have cooked a bit, I add the spinach and continue to sauté. I then sprinkle salt & garlic powder over the mushrooms and spinach (while stirring). I prefer to use garlic salt, but I was out… so I substituted with the garlic powder (still came out okay). Once I mixed the seasoning in, I turned off the fire & sat the mix to the side.

I proceed to drain the water from my pasta and place the pot back on the stove. I then turn the stove down to a low-medium heat. I add the jar of alfredo sauce to the pasta, as well as the sautéed mushrooms & spinach.

As I stir all the ingredients together, I add in the cumin seasoning… followed by the cayenne pepper, black pepper, and salt (once again I don’t measure, I just sprinkle an amount that I feel is necessary). Once everything is blended together, I pour it into a baking pan & top with handful of shredded mozzarella. I place the pan inside the oven at a broil for about 10-15 minutes.

The Finished Product:

“Bon Appétit”

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Zucchini Pizza Bites

This week’s recipe includes a quick & easy snack that takes about 20 minutes or less to prepare. I make these when I want to satisfy a pizza craving, as well as wanting to avoid the carbs from bread.

Ingredients:

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1 jar of marinara sauce (your brand of choice… I actually used pizza sauce)

1 bag of shredded mozzarella cheese

Zucchini

Italian Seasoning

Salt

Utensils: 

Baking tray

Foil

Directions:

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I start by preheating the oven at 400 degrees. While the oven is heating, I rinse and dry my zucchini. I also take a baking tray and completely cover it with foil. This hack will save you trouble of scrubbing the melted cheese & sauce from the tray.

I began cutting my zucchini into thick circular slices (avoid cutting thin slices). I applied and smoothed about a teaspoon of sauce to each slice, followed by a pinch of mozzarella. I then topped the cheese with salt and Italian seasoning.

I baked the bites at 400 degrees for about 5-10 minutes. Once the cheese had melted, I broiled the bites for about 5 minutes (no more than).

The Finished Product:

“Ta-Dah!!!”

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Veggie Spaghetti

This week’s recipe includes a revamped spaghetti dish from an original recipe of “Chicken Spaghetti“…with the substitution of vegetables for meat. This is one of many recipes that I decided to tweak because I LOVED chicken spaghetti. This veggie version gives me the same great taste but without meat. Each time that I cook this recipe, I try to find new ingredients & seasonings to add & make it better. I particularly cook this meal when I want something quick & easy.

Ingredients:

Ingredients

1 pack of baby Portobello Mushrooms

1 16 oz box of Velveeta Cheese

1 Box of spaghetti noodles (your choice of brand, I use Barilla)

1 can of Original Rotel (if you prefer a spicier taste, use Mild)

1 can of Cream of Mushroom

1 red bell pepper

1 yellow bell pepper

1 orange bell pepper

1 green bell pepper

Salt

Black Pepper

Cayenne Pepper

Directions:

I start out by boiling the spaghetti noodles into a large pot of water at a high boil & add about a tea spoon of salt to the water (I personally don’t measure, I just sprinkle an amount that I feel is necessary).

While the noodles are boiling, I rinse and chop all the bell peppers & mushrooms into small square pieces. I proceed to heat a skillet with a cap full of olive oil. I pour all the veggies into the skillet and begin to sauté over a medium-high heat. Once the veggies have sautéed, I place them in a bowl & put them off to the side with foil on top.

I proceed to drain the water from my noodles and place the pot back on the stove. I then turn the stove down to a low-medium heat. I add both cans—the rotel & the cream of mushroom to my noodles. As well as the sautéed veggies that I sat aside. I also chop & add in 5-6 square chunks of Velveeta cheese.

As I stir all the ingredients together, I add in a about a tea spoon of salt, black pepper, and cayenne pepper (once again I don’t measure, I just I just sprinkle an amount that I feel is necessary). Once everything is blended together, I pour it all into a baking pan & place it inside the oven at a broil. I let the dish broil for about 10-15 minutes while I cook my side dishes (which is usually another vegetable & heated buttered Hawaiian rolls).

The Finished Product:

Voilà!!!

Finished product