I know, I'm a dork. We didn't have BarBri class today, so last night we had a bar-b-que. I whipped up a couple of things for it - sandwich cookies from the Martha Stewart cookbook and corn pudding from the W&L cookbook.
These cookies were a cocoa recipe, and I was really pleased with it! The filling is absolutely perfect, and the cookies were an absolute hit!
The corn pudding was a recipe from the W&L cookbook, and it was a real winner. I received complements from everyone on it - even the hard-to-please people! And it's one of the easiest recipes I've attempted lately! I doubled the recipe, but the regular recipe made plenty!
These cookies were a cocoa recipe, and I was really pleased with it! The filling is absolutely perfect, and the cookies were an absolute hit!The corn pudding was a recipe from the W&L cookbook, and it was a real winner. I received complements from everyone on it - even the hard-to-please people! And it's one of the easiest recipes I've attempted lately! I doubled the recipe, but the regular recipe made plenty!
Corn Pudding
1 (8.5 oz) box Jiffy Corn Muffin mix
1 (17 oz) can cream corn (not drained)
1 (17 oz) can whole kernel corn (not drained)
2 eggs, well beaten)
1 (8 oz) container sour cream (I used low fat, and couldn't tell I was missing anything).
sugar to taste (I didn't use any, and again, didn't think I was missing anything - and we're southern)
1 stick butter, melted
Mix all ingredients.
Bake in 9x9 (2 quart) casserole dish at 350 for about 45-50 minutes.
1 (8.5 oz) box Jiffy Corn Muffin mix
1 (17 oz) can cream corn (not drained)
1 (17 oz) can whole kernel corn (not drained)
2 eggs, well beaten)
1 (8 oz) container sour cream (I used low fat, and couldn't tell I was missing anything).
sugar to taste (I didn't use any, and again, didn't think I was missing anything - and we're southern)
1 stick butter, melted
Mix all ingredients.
Bake in 9x9 (2 quart) casserole dish at 350 for about 45-50 minutes.
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