Corn Souffle

At first this recipe just seems like a corn bread recipe, but it is not. It is very moist and not dry like normal corn bread.

What you need:

2 12oz cans whole corn, drained
1 8oz can creamed corn (a 10oz can will work)
1 stick of butter, softened
2 slightly beaten eggs
1 package corn muffin mix
1 cup sour cream

Directions:

Mix all ingredients well.

Bake in a 9x13 baking pan at 350˚ for 45 minutes.

Meal Idea:

The Corn Souffle goes great with Chili.

I hope you enjoy it :)

Chili

This is a very simple recipe that does not require much work and you are always left with leftover for a few days. I make my chili mild, but it would be really easy to make your spicy if you wanted.

What you need:

Chili powder
1 8oz can tomato sauce or paste
1 12oz can stewed tomatoes
2 - 3 lb ground beef
1 12oz can Bush's Chili Beans
Chopped onion (optional)
Chopped green pepper (optional)
Chili mix (any chili mix will do; I have the kind I use pictured below)

Directions:

Brown ground beef.

In a large pot or crock pot mix brown ground beef and the Busk's Chili Beans together.

Mix in the tomato sauce/paste, stewed tomatoes, onion, and green pepper, mixing well after each new addition.

Mix in the chili mix stirring well and then salt and pepper to taste.

If you want spicy chili you can add some Cayenne pepper.

Simmer your chili on low heat stirring every so often. After about 1 hour of cook time taste the chili and add chili pepper, salt, or pepper to taste.

Let simmer for a few hours until you are ready to eat it.

Meal Idea:

This chili is good garnished with shredded cheese and sour cream. The chili is great lunch served with tortilla chip. The chili also makes a great dinner served with Corn Souffle (you can find the Corn Souffle recipe on another blog post).

Hope you enjoy it :)

Quick and Easy Cheese Biscuits

This is one of my favorite recipes to make because it is quick, easy, and goes with almost anything. Oh, and on top of that I almost always have the ingredients in the house to make them.

What you need:

2 cups of Bisquick
¼ - 1 cup of shredded cheese (the amount of cheese depends on how cheesy you want your biscuits and use can use whatever cheese you like)
2/3 cup of milk
¼ cup of butter
¼ teaspoon garlic powder

Directions:

First mix the Bisquick and cheese together. Then mix in the milk. Mix until dough forms.

Drop biscuits by spoon full onto baking sheet.

Bake at 425˚F for 10 to 15 minutes depending on size (for bigger biscuits, like the ones pictured, it takes about 15 minutes in the oven. I suggest baking them for 10 and then checking them every 2 minutes until you are happy with their doneness).

Melt better and mix it with the garlic powder.

Pour garlic butter mixture over biscuits while biscuits are still hot.

Serve warm.

Hope you enjoy them :)

Sweet Barbeque Pork Roast

Summer time is barbeque time. Whether it is barbeque on the grill or just a plain barbeque pork roast, there is just something about summer that is perfect for having any kind of barbeque.

While this recipe isn’t your barbeque on the grill recipe, it is an amazing basic barbeque pork roast recipe that is perfect for picnics and family get togethers, as well as just an everyday dinner. And what makes it even better is how simple the recipe is.

What you need:

Pork Shoulder Roast (size really does not matter)
½ – ¾ bottle Honey Barbeque Sauce (I use Kraft)
1 bottle Brown Sugar Barbeque Sauce (I use Kraft)

(If you do not like Kraft Barbeque Sauce or you have your own favorite barbeque sauce it can use instead.)

Directions:

Rinse off the roast and place it in a large pot. Then add the ½ – ¾ bottle Honey Barbeque Sauce (or whatever barbeque sauce you decide to use) to the pot with the roast. Then add enough water to the pot to cover the roast. After the water is added stir it a little to mix the barbeque sauce with the water.

Cover the roast and cook it on the stove at a low heat until the meat is tender and starts to fall off the bone and breaks up easily. Start checking the roast for doneness after about 3 to 4 hours. A small roast should be done around this time. The larger the roast, the longer it is going to need to cook.

When the roast is completely cooked remove it from the pot and discard the water. Then shred the meat, discarding the fat and/or bones. After the meat is shredded put the meat back into the pot and add the 1 bottle Brown Sugar Barbeque Sauce (or whatever other barbeque sauce) mixing it into the meat. Fill the empty sauce bottle with water and then pour the water in with the barbeque meat and mix.

Simmer the meat stirring every few minutes until ready to serve.

(This recipe can also be fixed in a crock pot instead of on the stove. I do not have a crock pot at the moment so I fix my barbeque roast in a large pot on the stove.)

Meal Idea:

This sweet Barbeque Pork Roast makes great main dish as barbeque sandwiches served on toasted buns or plain bread. Some side dish ideas to serve with it include bake beans, French fries, corn, coleslaw, or Brunswick stew.  

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Hope you enjoy it :)