Recipes, recipes, I got some new recipes

Corn Casserole (from my friends Trisha and Sara)
1 can cream corn
1 can whole corn
1 stick of melted butter
1 box of Jiffy cornbread mix
1 C of sour cream
1 egg, beaten

Combine all ingredients.  Pour into a greased casserole dish and bake at 350 for one hour.  TASTY!

Makeover chicken  (also from Sara)
2 C of shredded chicken
1 C of plain yogurt
1 C of mayo
1 C of chopped broccoli
1/2 C of diced red pepper
2 cloves of minced garlic
1 1/2 TBS of minced dill
2 tubes of crescent rolls
1 beaten egg

combine all ingredients (except crescents and egg).  Unroll crescents but do not divide into triangles–divide into rectangles (i.e. 2 triangles together).  Spoon chicken mixture into each rectangle.  Fold over and seal edges with a fork.  Brush egg over top and bake at 375 for 15 to 20 minutes.  Serve hot out of the oven.  (once these cool they get a little soggy/soft on the bottom—I thought they were still tasty but not as good as hot from the oven)

Vanilla glaze for napoleons and/or eclairs
Ingredients
2 cups sifted confectioners sugar

Dash salt
1/4 teaspoon vanilla
3 to 4 tablespoons boiling water
Directions
Combine sugar, salt, and vanilla.
Add boiling water, mixing well.

Chocolate coconut muffins from Home Cooking Adventure
Makes 12 muffin cups
Muffin ingredients
1 cup sugar
1 1/2 cup flour
1 cup coconut flakes
3 tbsp cocoa powder
2 tsp baking powder
1/8 tsp salt
1/8 tsp cinnamon
1 1/2 cup water
1 tbsp vinegar
1/4 cup oil
1 tsp vanilla extract

White coconut glaze
1 egg white
150 g powder sugar
2 tbsp lemon fresh juice
5 tbsp coconut flakes

Chocolate glaze
1 tbsp cocoa powder
1 tbsp sugar
1/2 tsp butter
1 tbsp water
Directions
1.Preheat oven to 180C (350F). Grease muffin cups.
2.In a medium bowl combine dry ingredients. Add water, vinegar, vanilla extract and oil and mix well. Spoon mixture into prepared muffin cups. Bake for 30-35 minutes.
3.Prepare white glaze. Whip egg white until foamy. Gradually add the sugar and lemon juice whiping the whole time. Continue whiping until forms a thick meringue foam. Fold in the coconut flakes and continue whiping over a bain-marie until the foam is hot. Form small round balls and garnish the top of muffins.
4.Prepare chocolate glaze. Mix butter with sugar, cocoa powder and water and bring to boil. The glaze gets dark and thick. Sprinkle muffins with it or around it.

Cinnamon Roll Coffee Cake from Sweet Little Smoothie

2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
1 cup butter, softened
1 cup sour cream
1 1/2 cups white sugar
2 eggs
1 tablespoon vanilla extract

Topping
1 1/2 cup brown sugar
1 cup pecans, chopped fine
1 tablespoon ground cinnamon
1 1/2 sticks butter, melted

Icing
2 oz cream cheese, softened
3/4 cup powdered sugar
1/2 teaspoon vanilla
2 tablespoons milk

1 – Preheat oven to 350 degrees F and lightly grease 13×9 pan
2 – Sift together the flour, baking powder, and salt; set aside
3 – In a large bowl, cream the butter until light and fluffy
4 – Gradually beat in sour cream & sugar
5 – Beat in the eggs one at a time and stir in vanilla
6 – By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.

For the topping
1 – In a medium bowl, mix together brown sugar, pecans and cinnamon
2 – Stir in melted butter and mix into a sugary paste
3 – Sprinkle over cake batter in pan.

Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Icing
1 – Beat cream cheese until soft
2 – Add sugar and vanilla and beat until combined
3 – Add milk by teaspoon until desired consistency reached
4 – Drizzle over coffee cake

Creamsicle fruit dip from Madigan Made

1 8 oz container whipped topping
1 small package instant vanilla pudding mix
1 6 oz container of frozen (concentrated) orange juice
Fruit for dipping (strawberries, mango, grapes, pineapple, etc)

Combine: Mix the first three ingredients together. Add a little water to thin out to desired consistency, if needed.
Cut: Wash, cut and prep the fruit.
Serve: Refrigerate until ready to serve. Then enjoy the orange dreamsicle goodness!
Variation: Instead of frozen OJ, just use about 6 oz of orange juice. (You may not need to thin the mixture down with water.)

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