Friday, October 15, 2010

Nana's Corn Casserole

Nana Schneider's Corn Casserole

2 cans cream corn
soda crackers
1/4 onion chopped
milk (I am guessing about a cup? any Schneider know this?)

Break up about 6 soda crackers in bottom of casserole dish
Add milk and 1/4 chopped onion - mix in corn
Top with more crunched soda crackers and a little butter
Bake 325 degrees until puffy

Sunday, October 10, 2010

Vanilla Almond Fruit Tart

Vanilla Almond Fruit Tart

1/2 c planters sliced almonds, toasted, divided
50 vanilla wafers, finely crushed
6 Tbl butter, melted
1 package (3.4 oz) JELL-O instant vanilla pudding
1 c cold milk
1 c thawed cool whip
1 c mixed fresh fruit (your choice)

Reserve 1 Tbl nuts.

In food processor- crush vanilla wafers and rest of almonds. Mix with melted butter and press into bottom of a 9" tart pan or pie plate.

Beat pudding mix with milk with whisk for 2 minutes. Stir in cool whip. Pour into crust. Refrigerate 3 hours until firm. Top with fruits and nuts just before serving.

Awesome Chocolate Bundt Cake

Chocolate Bundt Cake

1 (18.25 oz) package devils food cake mix
1 (5.9 oz) package instant chocolate pudding mix
1 c. sour cream
1 c vegetable oil
4 eggs
1/2 c warm water
2 cups semisweet chocolate chips

Preheat oven 350 degrees F

In large bowl mix together all ingredients- then stir in chocolate chips. Pour batter into a well greased 12 cup bundt pan.

Bake for 50-55 minutes, or until top is springy to the touch and a wooden tooth pick inserted comes out clean. Cool cake thoroughly in pan (at least an hour and a half) before inverting onto a plate. Dust with powdered sugar.
(if using smaller molds, bake 40-45 minutes)

Crostini with Mushrooms and Creamy Goat Cheese

While at the beach for the week we held a wine pairings party. Everyone was to bring their favorite wine and a food pairing. There were some great foods! I will try to get some of the recipes here to share.
Here was one of my favorites:

Crostini with Mushrooms and Creamy Goat Cheese
Makes 24 crostini
24 small (1/2 inch thick) slices of a French bread loaf or small sourdough loaf
2 Tablespoons extra-virgin olive oil
2 garlic cloves, chopped
1 pound mushrooms (any variety you like) cleaned, stems removed and chopped
¼ cup white wine
¼ teaspoon kosher salt
Freshly ground pepper to taste
24 small (1/2-inch thick) slices of a French baguette or small sourdough loaf
4 ounces mild fresh goat cheese
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1/3 cup heavy cream
2 tablespoons chopped fresh Italian parsley

Preheat oven to 375 degrees. Place the bread slices on a baking sheet and toast until they are just lightly browned and crisp. Remove from the oven and cool.
In a 12-inch nonstick skillet, heat olive oil over medium-high heat. Sauté the garlic until fragrant, about 30 seconds. Add the chopped mushrooms and sauté for 3 to 4 minutes. Pour in the wine; raise the heat to high and cook, stirring, until the liquid evaporates, about 5 minutes. Mix in salt and pepper, taste to correct the seasoning and set aside.

Mix together the goat cheese, lemon juice, salt, pepper and cream until it is smooth and creamy. Set aside.
Spread each round with some of the goat cheese mixture. Top with a spoonful of the mushroom mixture. Return to the oven for 5 to 7 minutes, until warmed.
Remove to a tray, sprinkle with parsley and serve warm.