Mexican Cornbread Casserole!

I'm feeling kinda spicy today, so Mags suggested we do a tex mex dish. Sounds good to me, girl! This is one of our faves.


Maggie says you will need:

1 lb ground beef

1 small onion, chopped

2 to 3 jalapeno peppers, seeded and chopped

1 8 1/2 oz. pkg of cornbread mix

3/4 tsp salt

1/2 tsp baking soda

1 can (14 3/4 g) cream-style corn

1 cup milk

1/2 cup vegetable oil

2 eggs, beaten

3 cups shredded cheddar cheese, divided


Angie says:

In a large skillet, cook beef, onion, and peppers over medium heat, drain and set aside. In a small bowl, combine corn, cornbread mix, salt, baking soda, milk, oil, and eggs. Pour half of the mixture in a greased 13x9 inch baking pan. Layer with half of the cheese and all of the beef mixture. Top with remaining cheese. Spread remaining batter over the top. Bake uncovered at 350 degrees for 40 to 45 mn.


This yields 8 to 12 servings!


Muy bueno, ya'll! ( that's my tex mex lingo!)

Deviled Eggs

There is no better snack for a spring gathering or picnic than deviled eggs! Maggie and I think this is the best recipe from the many in my grandmothers recipe box, so put on your aprons and cook with Maggie and Mom!

Maggie says you will need:

6 eggs brought to room temp

3 tlbs mayo

1 tsp mustard

1/8 tsp sugar

1/8 tsp salt

1/8 tsp ground red pepper

paprika

Angie says:

Bring your water to a boil, then turn off. Gently place eggs in boiling water, cover and steam 15 to 20 mn. Remove eggs and let cool to touch. Peel and half eggs, scoop out yolks into bowl. Add the rest of the ingredients (except for paprika) to yolks and mix. Scoop about a half tsp sized portion of yolk mixture onto each egg and sprinkle top with half paprika, half ground red pepper.

And your done! How easy was that? Maggie and Mom are so proud of you!

Spicy Mac and Cheese

My daughter, Maggie, and I love to cook together. We stand side by side slicing, dicing, mixing, and stirring while gabbing about everything under the sun. I think this has been passed down through the generations in my family as I did so with my mother, and she with hers. My grandmother always said, "This is what Southern women do!"

This recipe starts our Blog off with a bang as it is not only one of the best comfort foods, it has a spicy kick, too! Add a vegetable, such as a salad, and you have a complete meal, and believe us, it will hold you for quite a while. Maggie and I agree, this is our all time favorite recipe, hands down!

Maggie says you'll need:

2 cups elbow pasta cooked and drained, almost al dente

16 oz Cheddar cheese, half cubed, half shredded

8 oz Monterey pepper jack cheese, cubed

2 tsp all-purpose flour

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp cayenne pepper

1/2 tsp dry mustard

1/8 tsp ground nutmeg

4 tbls sour cream

1 large egg, beaten

1cup heavy cream

1 cup half and half

1/2 lb to 1 lb ground beef (to your preference)

2 quart baking dish

Angie says:

Preheat your oven to 350 degrees

Brown your ground meat in a skillet, drain and set aside

In a bowl, toss together pasta with the cheese cubes and ground beef, pour into baking dish.

Mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg, sour cream, egg, and half and half. Pour over pasta and cover with shredded cheese. Bake uncovered for 35 minutes, and until top is slightly browned.

Maggie says: Tah dahh!! Awesome Mac and Cheese!

We both say: It's also fab when sausage is substituted for the ground beef!