Thanksgiving Showstopper! Creamed Corn Bread Pudding ~ Holiday Recipe

Today I am sharing a different and delicious recipe for a creamed corn, bread pudding!  This is eggy and bready and delicious with homemade creamed corn eggs and sour cream making this a delicious treat that would also be a great alternative to a stuffing.  

I started out with a loaf of my homemade perfect sandwich loaf that I cut into 1 inch cubes.  You can cut the crust off if you like, but I did not.  It adds color, texture and flavor.  The custard is mixed together and poured over the bread and then I like to make sure that everything gets a good turn to coat.

If you like, you can dot the top with butter.  Because butter makes everything better.  You can also cover this with foil for the first 20 minutes to ensure a beautiful moist and puffy outcome.  You can remove the foil for the last ten minutes to crisp the top.  You don't have to do those things but they are lovely if you want to.

Baked this for right around 35 minutes and it was delicious!  You wouldn't think that this sounds like a great idea, but trust me!  It is delicious!

The combination of the homemade creamed corn folded into this delicious custard is the perfect side dish to roasted or grilled meats.  I served this along side a roasted chicken and steamed green beans and it was really delicious.  

You can choose a softer bread if you like.  A brioche would be great or an egg bread of some sort.  Soft potato bread would be great or even some hamburger buns cut up into cubes will do the trick if that is what you have.

I hope you give this creamed corn bread pudding a try and I hope you love it!  

Happy eating!

You can find a printable version of this recipe on my website here:

http://bit.ly/2eLTwpi

You can see how I did this in my YouTube video here:

Business Inquiries can be sent to:

info@noreenskitchen.com

Noreen's Kitchen

Creamed Corn Bread Pudding

Ingredients

6 cups fresh bread, cubed 2 cups creamed corn, preferably homemade 1 cup sour cream 4 eggs

1 teaspoon salt 1 teaspoon cracked black pepper 1 teaspoon onion powder 4 tablespoons butter

Step by Step Instructions

Preheat oven to 350 degrees.

Butter a 9 x 13 casserole dish well.

Add bread cubes to the casserole, spread evenly and set aside.

Combine eggs, sour cream and creamed corn in a large bowl. Whisk well to combine.

Add seasonings and blend well to incorporate.

Pour the egg mixture over the bread cubes and if desired use a spatula to coat the bread with the custard.  Be sure this is spread evenly in the baking dish.

Dot the top with butter.

Cover with aluminum foil

Bake for 30 minutes and then remove the foil and continue to bake for another 15 minutes.

Remove from oven.  At this point your bread pudding should be puffy and golden.

Allow to rest for 10 minutes before serving.

Enjoy!

A Taste of the South! Southern Style Creamed Corn ~ Homemade Creamed Corn Recipe!!

Today we are starting our series of Thanksgiving dishes for this year.  Never too early to start thinking about the holiday and now is the time to start!  If you are just getting your thoughts together for your holiday meal, let me introduce you to something that I think would make a lovely side dish option for your holiday table.  Southern style creamed corn.

Creamed corn is an institution in the south to be sure! Did you know that there is actually no cream in creamed corn?  The creamy texture comes from the corn milk that is extracted from the cob.  This lends all the flavor and creaminess to the corn and it is something I think you are going to love.

The combination of sweet and savory marry perfectly in this dish.  It is so delicious you will want to lick the plate.  Yes, it is that good!  I started with 8 ears of bread and butter corn.  This is the last of the sweet corn for the season.  So if you are planning to make this for Thanksgiving, I suggest that you find a great place that still has some of this season's corn and grab it.  You can make this ahead of time and freeze it up to three months in advance of your event, so that is one thing you can do before the big day and just thaw, heat and serve.

When you remove the corn from the cob you want to be sure to only shave the outer parts of the kernels off the cobb.  Then go in with the back of your knife and scrape out all the juice and "milk" from the rest of the cobb.  This will look creamy and liquidy.  This is the magic of creamed corn.

I added a couple tablespoons of flour and sugar to the corn and stirred very well.  Then you want to add this mixture to a hot pan with 1/4 cup of melted and sizzling butter.  Mix this up and bring to a simmer.  Allow to cook for 6 to 10 minutes or until the corn is done.  When it turns a brilliant yellow color it usually means it is finished.  At this point you can add salt and pepper to taste and serve.

This creamed corn is a delicious dish to enjoy all by itself or next to just about anything you like.  I am going to be using this creamed corn in a recipe for another Thanksgiving side dish that will be shared in an upcoming video!

I hope this helps to clear up the mystery of creamed corn.  Now you can stop buying that grossness in a can and enjoy delicious creamed corn at the height of the corn season and make enough to stow in the freezer for later.  

I hope you give this Southern style creamed corn a try and I hope you love it!

Happy Eating!

A printable version of this recipe will be available on my website here: http://bit.ly/2enYmGk

You can see how I made this in my YouTube video:

Business Inquiries can be sent to:

info@noreenskitchen.com

Noreen's Kitchen

Southern Style

Creamed Corn

Ingredients

8 ears, fresh corn 2 tablespoons all purpose flour 2 tablespoons granulated sugar

4 tablespoons butter 1 teaspoon salt 1 teaspoon cracked black pepper

Step by Step Instructions

Remove corn from cob, by shaving the outer layer of the kernels into a bowl, then using the back of your knife, scrape the cob into the bowl, releasing the corn “milk” from the cob.  This will give you a creamy mixture that gives this dish it distinct texture and taste.

Add the flour and sugar into the corn mixture and stir well to combine.

Melt butter over medium heat in a heavy bottomed skillet.

Add the corn to the hot pan and stir well.

Bring the corn mixture to a simmer and turn down the heat to medium low.  Cook at a simmer for 10 minutes.  Be sure to stir often to avoid both sticking and scorching.  You may find it necessary to add up to ¼ cup of either water or milk to the corn during the cooking process so the pan does not become dry.

Turn off the heat and allow the creamed corn to cool for 10 minutes before serving.

This recipe is not suitable for canning of any kind.  You can freeze this for up to three months.

Store any leftovers in an airtight container and eat within 1 week.

Enjoy!

Absolutely Apple Pie Spice and Baking Blend ~ Apple Pie Spice Recipe!!

I recently shared an apple pie rugelach recipe in which I used my homemade apple pie spice blend.  Today I want to share this blend with you so that you can make it for yourself and use it in your baking for the upcoming holiday season!

This blend is simple and contains many spices that you most likely already have on your spice rack or pantry shelf.  This one contains the basics, cinnamon, nutmeg, allspice,clove and my secret ingredient, cardamom!  The cardamom adds a citrusy note that is not available anywhere else.  It really is delicious and reminiscent of many Scandinavian recipes for the holidays including Christmas Stolen.  

This recipe makes about 1/2 cup and will be very useful this season.  To  use, simply add up the amount of spices your recipe calls for and use an appropriate amount.  For instance, if your recipe calls for a teaspoon of cinnamon and 1/2 a teaspoon of nutmeg, a 1/4 teaspoon of clove and 1/4 teaspoon of allspice you can simply use two teaspoons of this blend.  The added cardamom will only add a delicious extra flavor profile to your finished recipe.

I have stored mine in a 1/4 pint mason jar and I think these would make lovely take away gifts for your holiday table.  Especially for your Thanksgiving dinner!  Then your guests could use these for their holiday baking and remember you while they do it.  These would make lovely place card holders for your guests to take home as well!  Decorate to fit your tablescape and you are all set!

I hope you give this homemade apple pie spice and baking blend a try and I hope you love it!

Happy eating!

You can find a printable recipe for this on my website here:

http://bit.ly/2eo1OAN

You can see how I made this spice blend in my YouTube video here:

You can find Molly Green Magazine on their website: http://bit.ly/2cTAqMh

Business Inquiries can be sent to:

info@noreenskitchen.com

Noreen's Kitchen

Apple Pie Spice and

Baking Blend

Ingredients

4 tablespoons ground cinnamon 1 tablespoon ground allspice 2 teaspoons ground nutmeg 1 teaspoons ground cardamon 1 teaspoon ground clove

Step by Step Instructions

Combine all ingredients in an airtight container and give it a good shake.

Store in a cool, dry and dark place and use within 6 months for best flavor.

Use by the teaspoon in recipes calling for apple pie spice or cinnamon for a delicious alternative to the single spice. 

Enjoy!

Pumpkin Crunch Pie ~ A new Twist On An Old Favorite ~ Piesgiving 2016

Continuing on with our Piesgiving celebration, today I have a really nice way to push that pumpkin pie to the next level!  Today I am sharing my recipe for pumpkin crunch pie!  

If you have never had a pumpkin crunch pie, you are in for a real treat!  Traditional pumpkin pie is great, but this pie had the extra added bonus of a crunchy streusel topping that give this pumpkin pie just enough oomph to take it over the top.  I love streusel and paired with the pumpkin custard filling, this pie aims to please.  

I have made my old stand by, traditional pumpkin custard pie in a deep dish shell and then prepared a streusel topping to add to it.  You can add pumpkin pie spice or plain cinnamon to the streusel, but I did not this time, but you can if you want.  Make this one your own! 

Pioneer Woman Pie Plate:  http://amzn.to/2dtEgHv

The secret is in the baking!  You initially might think that you are going to sprinkle that topping on top of the loose custard after you pour it into that prepared shell.  NO!  That is where you have to make some adjustments.  First you need to put this pie, sans, topping into a screaming hot oven at 425 degrees.  Then bake for 15 minutes.  That is when you will remove it from the oven and sprinkle that delicious streusel over the partially set custard.  Return that to the oven, reduce the heat and bake for an additional 45 to 50 minutes until your pie is almost completely set, the streusel has turned a beautiful golden brown and a knife, inserted in the center comes out clean with no indication that there is still a lot of moisture in that custard.

Now comes the hard part!  Waiting!  Allow this pie to cool completely.  In fact, I would suggest that you bake this pie a day before you plan on serving it.  Pumpkin pie is always better when baked a day ahead and this gives the custard the opportunity to set to perfection as well as allow all those warm spices to really permeate the filling and give you that delicious pumpkin pie flavor that you love so much!

Rada Pie Server:  http://amzn.to/2eycEBU

I always think that serving pumpkin pie with ice cream is not great.  However, I would serve ice cream with this.  The crispy streusel will soak up the ice cream and give you a delicious treat.  Of course whipped cream is almost always a given when it comes to pie, so since this is most likely for a holiday, I say go for it!  

I hope you will give this pumpkin crunch pie a try and I hope you love it!  Stay tuned for more Piesgiving recipes coming very soon!

Happy eating!

You can see how I made this delicious pie in my YouTube video here:

You can get a printable version of this recipe on my website here: 

http://bit.ly/2eo0bDc

Business Inquiries can be sent to:

info@noreenskitchen.com

Noreen's Kitchen

Pumpkin Crunch Pie

Ingredients

One prepared deep dish pie crust unbaked 1 1/2 cups pumpkin or 1, 15 ounce can * 2 eggs 2 tablespoons all purpose flour 1/4 teaspoon salt 1 1/2 teaspoons pumpkin pie spice* 1 cup granulated sugar 1 can evaporated milk, 12 ounces

Topping 1 cup all purpose flour ¼ cup brown sugar ¼ cup granulated sugar 1 teaspoon pumpkin pie spice ¼ teaspoon salt 1 stick cold butter.

Step by Step Instructions

Preheat oven to 425 degrees.

Mix pumpkin, flour, salt and spices together being sure to combine thoroughly.

Add sugar and eggs and whisk well to incorporate.

Add milk and blend until smooth.

Pour custard mixture into an unbaked 9 inch, deep dish pie shell.

To make streusel, using a mixer, cream butter and both sugars together until creamy.  Add flour, salt and spices and mix until crumbly but not overmixed.  Set aside.

Bake pie for 15 minutes.  Remove from oven and sprinkle the streusel, evenly over the pie.

Reduce oven temperature to 350 and return pie to oven and continue to bake for 45 to 50 minutes or until a knife inserted in the center comes out clean.

Remove from oven and allow pie to cool completely on a wire rack before serving.

NOTE:  Do not use "pumpkin pie mix" in this recipe. 

NOTE: This pie can be made with cooked butternut squash if you do not have access to pumpkin.

NOTE:  If you do not have access to pumpkin pie spice you can use 1 teaspoon of ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, 1/4 teaspoon ground clove.

Enjoy!

Gearing Up for Holiday Baking!! Perfectly Pumpkin Pie Spice & Baking Blend!!

You asked for it!  Here it is!  I have recently used my homemade pumpkin pie and baking spice blend in a few recipes and the response to share was overwhelming!  

This is super easy to throw together with spices you already have on your spice rack or pantry shelf.  This gives you another opportunity to run through your spice supply and always have something fresh and delicious available for holiday baking!  This spice blend will not disappoint!  It is the perfect combination for using in pumpkin pie, but so many other things like pumpkin bread, muffins, butter, latte, you name it!

I also have a very special announcement to share with you.  I have been keeping this a secret for several months.  6 to be exact.  I will soon be published in my first nationwide publication.  Molly Green Magazine contacted me and invited me to write an article and share recipes in their winter edition which will be on new stands at the beginning of December!

I was invited to write about "gifts in a jar"  I focused on homemade spice blends for both sweet and savory preparations.  These are some blends that I have already shared here on my channel and some that are brand new and I will be sharing in the future.  The pumpkin pie spice and baking blend is one of those that will be featured in the magazine.

If you are not familiar with Molly Green Magazine, they are focused on homesteading and homeschooling.  They are a Christian publication and strive to help people make a better, self sufficient life for themselves.  I hope that you will seek out their magazine and see if it will help you in your own life!  You can find them on their website to learn more about what they are all about! http://bit.ly/2cTAqMh

I want to take this time to thank each and every one of you for being a part of this community and my journey.  For eight years I have shared videos, recipes and myself and my family with you.  We have become our own version of a family, right here on the internet.  I have shared triumphs and failures with you all.  Many of you have gone out of your way to share your life with us as well.  I appreciate each and every one of you and what you bring to our, ever growing table!  Keep it up and who knows where the journey will take us all!

I hope you will enjoy making the pumpkin pie spice and baking blend for yourself and using it in your holiday baking and cooking!  I think this is also an excellent holiday gift or pre holiday gift for the foodies in your life so they will be already for their marathon baking sessions for Thanksgiving and Christmas and everything in between!

I hope you give this spice blend a try and I hope you love it!

Happy Baking!

Get a printable version of this recipe on my website:

http://bit.ly/2dzBpDh

You can see how I made this in my YouTube video here:

Noreen's Kitchen

Perfectly Pumpkin Pie

Spice and Baking Blend

Ingredients

4 tablespoons ground cinnamon 1 tablespoon ground ginger 1 tablespoon ground allspice 1 teaspoon ground nutmeg 1 teaspoon ground clove

Step by Step Instructions

Combine all ingredients in a mason jar and give a good shake.  This will make approximately ½ cup of spice. 

Keep in a dark, cool, dry place.  Use as you would when a recipe calls for pumpkin pie spice.

Enjoy!

Christmas in July Holiday Gift Suggestion! Copper Chef Non Stick Pan!

Rolling into the end of our Christmas in July week we wanted to present one more gift idea in the form of a product review. We reached out to the people at Copper-Chef to ask if they would be willing to send us one of their pans to try out and review for you! They were so kind to send us one of their deep square copper chef pan sets complete with a fryer basket, steamer rack and a set of plastic utensils. Today we are going to share with you how we felt about this pan.

We have been using this Copper-Chef pan for about a month and have done everything from scrambled eggs to frying and making the mac and cheese from their cookbook which was included. Our opinion is that this pan is all that they say and it is really great! I love this pan for a number of reasons. First, it is sturdy, next it has great heat conduction due to the stainless steel plate on the bottom of the pan. Next we love the fact that this pan is square and deep and you can fit a ton into it. We also love that this pan goes from the stovetop to the oven with ease and can sustain heat up to 800 degrees! My oven doesn't even go that high! This gives you the benefits of cast iron without the weight of cast iron. 

When I told my mom that I was getting one of these to review she got excited so I will be giving her one for a Christmas gift! I think this would make a great gift for anyone on your list! The newlyweds, the foodie, the college graduate just getting their first place or anyone who is starting out. I think this pan is a great addition to just about any cookware collection. In my case, I have had and have used a lot of cookware. Some great, some, not so great. This pan is great and I can see myself using it for a long time to come.

We demonstrated the non stick surface by frying an egg dry! Unheard of and anyone who knows anything knows that frying an egg dry can be problematic and virtually impossible to flip over, much less remove from the pan in one piece. This pan did just that. We also did the old, burn a piece of cheese test. We slapped a slice of American cheese down in that hot pan and let it go. The results were stunning and impressive. 

I hope that if you are in need of a great pan or if you are in need of a great gift, you will consider checking out this Copper Chef pan because it is a great addition to any kitchen!

You can find the Copper Chef pan on their website here: http://bit.ly/2a3ghlN

You can also find Copper Chef's store on Amazon: http://amzn.to/2aA2gNr

Gluten Free Chewy Butter Bars ~ Not Exactly Perfect Baking!

Today I had hopes of sharing a really great gluten free, dairy free, vegan shortbread cookie recipe for our Christmas in July week!  HOWEVER, as all good plans of mice and men, this did not turn out as I had hoped.  It did turn out tasty, just not short bready.  So we soldier on and make lemonade out of our lemons.  I figured it is always good to share a failure or two when they occur because we are all human and even the best of us makes a mess out of something from time to time.

That being said, I will say these were delicious but they were more of a chewy blondie texture with a crispy top than a short bread cookie that I was going for.  That will teach me to just roll with a regular recipe when trying to make a gluten free, dairy free offering.

These are made out of a gluten free flour blend from Bob's Red Mill, some demerarra sugar and some Coconut Oil baking sticks.  The dough went together really well.  It looked just like a regular shortbread cookie, however when baked they took on another appearance.  So we are now calling these a chewy butter bar because of their chewy texture and buttery flavor.  They will get eaten.  They would be a great addition to your holiday baking if you have a loved one or friend on your list who has these specific dietary needs.

In the end, I don't think this should be attempted as I did it, but I will post the recipe on my website in case you want to give it a whirl.  I think you should do either or, but not both the gluten free flour and the coconut oil sticks.  SO you could do a regular flour and coconut oil sticks OR you could do gluten free flour and regular butter.  I think those would both be more successful than my attempt.

In the end, I learned a few valuable lessons.  I hope that you take them away from this video as I did.  Gluten free baking is not always as easy as it seems.  You can't always just sub out one type of flour for another or one type of fat for another and expect things to go swimmingly.  There are lots of other Gluten free cooks who share great information on YouTube.  One of my faves is EZ Gluten Free.  She can be found here:  http://bit.ly/2aiMTnq

I think I will leave it up to those great cooks to sort out the gluten free, dairy free, vegan recipes.  I will do my best to give them a try from time to time and hopefully we can all see great results!

I hope you enjoyed today's video, however funny, helpful or disastrous it was!  in the end, we all had a good time and I enjoyed bringing it to you!  I hope you are enjoying Christmas in July week!  We will be back tomorrow with another gift idea for you to consider!

As Always, thank you for joining me and for being a part of this awesome community on YouTube!

Happy Eating!

Get the printable recipe here:   http://bit.ly/2axyfwc

Noreen's Kitchen

 Gluten Free

Chewy Butter Bars

Ingredients

2 cups gluten free baking flour 2 cups sugar 1 cup softened butter

1/2 teaspoon salt 1 teaspoon vanilla extract

Step by Step Instructions

Preheat oven to 375 degrees

Cream butter and sugar together until light and fluffy.

Add salt and vanilla and blend till smooth.

Add flour and combine until smooth.

Press into a 9x13 inch baking pan or a 1/4 size sheet pan.

"dock" the dough by pricking the surface of the dough all over with a fork several times.

Place in the oven and bake for 30 minutes or until the edges are slightly browned.

Remove from oven and cut into squares or bars while still in the pan.

Return to the oven for an additional 10 minutes.

Remove from oven and place on a wire rack until cooled.

Store cookies in an airtight container for up to 1 week.

NOTE:  Originally I made this recipe with both gluten free flour and coconut oil sticks in instead of regular butter.  The result was not as I had hoped.  So I recommend that you use regular butter along with gluten free flour or use regular flour along with the coconut oil stick, but not both together.

Enjoy!

You can see how I made these in my YouTube video:  http://bit.ly/2af1Tlq

Christmas In July ~ The Holidays Are Coming ~ Easy Holiday Chocolate Truffles!!

Christmas is five months from today!  So it is fitting that this will kick off our Christmas in July week!  The holidays are coming series always holds a special place for many of my subscribers.  Many of you have told me how much you look forward to those videos.  So as a special treat this year we are hosting an entire week of holidays are coming videos!  We are kicking it off with these super simple and delicious holiday chocolate truffles.  

I have been making these for years and have wanted to share them with you for the last five years, but they never seemed to fit in at the time when I had so many different things planned for you in years past.  Well today I am pleased to share with you these wonderful holiday treats!

These truffles are very easy to make and they will pack a powerful punch with your friends and family when you present them with boxes full of these delicious chocolate gems as holiday gifts.  Really only three ingredients are needed.  Chocolate chips, condensed milk and extract of your choice.

You melt everything together, mix well and chill until you can roll into tiny balls of chocolate goodness.  You can leave them plain, roll them in cocoa, ground nuts, coconut, coffee powder, chili powder, powdered sugar, crystal sugar, sprinkles, jimmies or sea salt.  The possibilities are endless.

These should be kept in the refrigerator until they are given or served.  You can also make these with white chocolate if you like or even peanut butter chips.  Same concept.  I have used chocolate condensed milk, but for many years used regular old plain sweetened condensed milk.  So really the only limit here is your imagination!

I hope you give these easy holiday chocolate truffles a try and I hope you love them!  

Get excited about the rest of Christmas in July week!  We will have two holiday gift giving reviews as well as a couple more great holiday recipes coming your way!

Happy Holidays!

You can see how I made this in my YouTube video:

Noreen's Kitchen

 Easy Holiday

Chocolate Truffles

Ingredients

3 cups chocolate chips 1, 14 ounce can sweetened condensed milk 1 teaspoon of the extract of your choice OR 1 tablespoon of your favorite liqueur

Coatings for outside: cocoa powder ground nuts flaked or ground coconut sea salt or flake salt sprinkles jimmies espresso powder crushed peppermint candies toffee bits

Step by Step Instructions

Combine chocolate chips and condensed milk in a large bowl.  Stir to combine.

Melt in a double boiler until  it forms a fudgy mass.  Alternatively you can do this in the microwave on high for one minute, then stir until it becomes a fudgy mass.

Refrigerate for at least 30 minutes or until the mixture is scoopable and somewhat solid.

Scoop truffles into teaspoon sized balls.  Roll between your hands then roll in desired coatings.

Place on a baking sheet lined with either a silicone mat or parchment.

Refrigerate finished truffles for 30 minutes before serving.

Truffles should be stored in the refrigerator or in a very cool spot after complete.

Truffles will stay fresh in the refrigerator for 3 weeks.

Enjoy!