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!

We're On a Roll! Apple and Brie Stuffed Chicken Breast Recipe!!

Today I want to share this amazing recipe for apple and brie stuffed chicken breasts, inspired by a trip to the store.  The other day I was in the grocery store and they had a sale on those lovely stuffed chicken breasts in different varieties.  You know, the frozen ones that are breaded?  Like chicken Cordon Bleu, chicken marco polo, and chicken Kiev.  They also had one that was stuffed with apples and brie.  This was my inspiration for today's recipe.    So simple and delicious and relatively easy to prepare.  This screams autumn and your family is going to love this one.  I think this is super appropriate for a dinner party.  So call your friends and make a date!

I started off with four chicken breast halves that I butterflied and pounded lightly with a mallet.   Then I seasoned both sides with a blend of salt, pepper, poultry seasoning and garlic powder.  Then laid a couple slices of honeycrisp apple and a piece of brie cheese, which had the rind removed.  I rolled it all up in the chicken and breaded that with a classic breading station of flour, egg and seasoned breadcrumb.  I laid these stuffed chicken rolls on a baking sheet lined with a silpat.   I gave all the rolls a good spray with cooking oil spray before placing them in a 375 degree oven for 45 minutes.

These were quite delicious.  The chicken was moist and flavorful and the apple and brie stuffing was really savory and incredible!  Everyone in my family loved this!  I served the stuffed chicken rolls with a wild rice blend and steamed broccoli.  Some cranberry or apple sauce or spiced apples would also make a lovely accompaniment.  

These chicken rolls are super simple to make and you can even freezer bank them by going through all the steps but instead of baking them off, place the baking sheet in the freezer until they are completely frozen.  I recommend overnight.  Then you can portion these and wrap them individually in freezer bags.  When you are ready to make them you just pull out however many you need and place them on a lined baking sheet in a pre heated 400 degree oven for about an hour.  This will ensure that the meat is fully cooked from the frozen state.

These were so delicious that I will be making them again very soon.  I hope you give these apple and brie stuffed chicken breasts a try sometime soon and I hope you love them!

Happy Eating!

You will be able to find a printable version of this recipe on my website: http://bit.ly/2dzBRBm

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

Noreen's Kitchen

Apple and Brie

Stuffed Chicken Breasts

Ingredients

4 boneless skinless chicken breast halves 1 Honeycrisp apple, cored and sliced thin ½ pound brie cheese, rind removed 2 cups dried bread crumbs 2 eggs

1 cup all purpose flour 1 teaspoon poultry seasoning 1 teaspoon garlic powder 1 teaspoon salt 1 teaspoon cracked black pepper

Step by Step Instructions

Preheat oven to 375 degrees.

Butterfly each of the chicken breasts and pound with a meat mallet in order to make a thin cutlet that can be used to create the rolls.  Set aside.

Using three pie plates; place flour in one, bread crumb in another and beaten egg in the last.  This will be your breading station.

Take each of the chicken breasts and lay it in front of you flat on a plate.  Place a piece of Brie on the meat then two or three slices of apple on top of the cheese.

Roll the chicken up, encasing the apple and brie.  Folding the sides in as you go if possible.  Like a burrito.  You can choose to secure the chicken with a toothpick if desired.  I did not.  As long as you bake these with the seam down, they should stay together.

Bread each chicken roll by dipping first in the flour, then in the egg and then in the bread crumb.  Be sure to coat the roll completely and if desired, you can double dip each one to give a much thicker crust. I found that just one dipping was sufficient.

Place each breaded chicken roll on a baking sheet that is covered with either parchment, foil on a silicone mat, seam side down. 

Spray the chicken rolls liberally with a cooking spray to encourage browning and crispness.

Bake for 30 to 45 minutes or until a meat thermometer reads 160 degrees.

Remove from oven and allow to rest for 5 minutes before serving.

You may have some seepage of cheese, but that is going to happen.  When you serve, you can simply spoon this over the roll.

Hobo Soup in the Power Pressure Cooker XL

Here is a soup that is quick, easy, delicious and hearty!  This is the perfect fall soup to get on the table fast especially when you are using your pressure cooker!  Today I am sharing this delicious hamburger and macaroni soup that is chock full of veggies and a rich broth and hamburger that I happened to get on markdown from over $12 to under $3 for a pound of 90% lean burger meat!  Thinking outside the box a little I decided to make this delicious soup.

I am also testing and sharing my opinion with you all about the ever popular Power Pressure Cooker XL.  I have to say, I have seen this all over the TV, the internet and on home shopping television.  You may not know this, but I happen to love the infomercial.  If it is all about a kitchen item I am even more interested.  I want to know if these things actually do everything they say they do or if they fall short.  I can assure you that after trying out this particular machine, it lives up to all the talk!

I browned off the hamburger right in the PC on the chicken and meat setting.  Then I added in all of my veggies, broth and macaroni.  Gave everything a stir and popped the lid on making sure the valve was set to pressure.  I reset the machine to soup and stew and cooked for the default time of ten minutes.  I did a quick release so that the macaroni didn't over cook and I have to tell you this turned out perfect!

I think the next time I make this I will toss in a can of kidney or pinto beans for a great addition to this already hearty soup.  You could also add in cubed potatoes, too if you like.  This really reminded me of a bit of minestroni soup.  You can do what you like!  It's going to be great!

The Power Pressure Cooker XL arrived at my home a little over a month ago and I have cooked in it several times.  Many of the things I have shared with you in the past, pork tenderloin, soup, stew, meatballs, rice, hard cooked eggs, and more.  I have had a great experience with this and I really love this six quart size because the other PC I have, while I LOVE it, it is really large at 10 quarts and when I want to make a small batch of rice or wheat berries, a smaller unit is perfect.  This is super easy and user friendly.  I did not worry about that ever feared explosion that many people think of when they use a pressure cooker.  This is virtually fool proof.  I really believe that every busy home cook should have one of these appliances in their arsenal to make life just a little easier!

I would like to thank the good people at Tristar Products and Fusion Home Brands for sending this machine to me to use, test and review!  If you are interested in learning more you can find that on their website!  http://bit.ly/2cWRiNM

You can also find the Power Pressure Cooker XL on Amazon: http://amzn.to/2cS1lHn

I hope you will give this simple but delicious hamburger and macaroni soup a try and I hope you love it!

Get a printable version of this recipe on my website here:

http://bit.ly/2d0Y3ye

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

Noreen's Kitchen

 Pressure Cooker

Hamburger Macaroni Soup

Ingredients

1 pound ground beef 4 cups beef stock 1, 28 ounce can diced tomatoes 2 cups sliced Cremini mushrooms 2 cups mixed frozen vegetable blend

1 cup onion, chopped 1 cup celery, chopped 3 cloves garlic, minced 2 teaspoons Italian seasoning 2 cups elbow macaroni

Step by Step Instructions

NOTE:  I used a Power Pressure Cooker XL, 6 quart, electric pressure cooker to make this recipe in my video.  The settings described are for that make and model of appliance.  If you have a different brand of electric pressure cooker you will want to refer to the manufacturer’s instruction manual to determine settings and cooking times best suited for your particular machine. 

Pre heat the pressure cooker by selecting the “chicken and meat” button and allowing the vessel to come up to temperature for about 5 minutes.

Brown the ground beef until there is no pink left and no water remains in the bottom of the cooking vessel. 

Add in the rest of the ingredients and give everything a good stir.

Place the lid on the pressure cooker being sure that the release valve is set the pressure setting. 

Clear the display by hitting the Warm/Cancel button and select the soups and stews button.  The default time for this selection will be 10 minutes.  At this amount of time the macaroni will be very soft but not mushy.  If you like your macaroni a bit more “aldente” then you should adjust the cooking time to 6 or 8 minutes.

When the pressure cooker beeps and the cooking time has expired, you will want to quick release the pressure.  This will ensure you do not over cook the macaroni.  Do this by turning the pressure valve from pressure to steam release.  I like to place a towel over the steam to avoid a bunch of condensation on my cabinets. 

When all the steam has released and the pressure has come down, only then will the lid unlock.  Open up the pressure cooker and give your soup as stir.  You may want to let this sit for 10 minutes because it is volcano hot!  

The Frost Is On the Pumpkin and Autumn is Here! Pumpkin Bundt Cake Recipe

We are getting ready to celebrate the arrival of fall!  Many of you know that fall or Autumn is my very favorite season of them all.  Winter is a close second, spring coming in third and summer, well, you can have it!  Hate summer with a passion.  Who has time for hot, sticky, humid, weather and bugs?  Don't even get me started on sand in your pants from going to the beach.  Yes, Autumn is the perfect season!  Crisp mornings full of cool air with a tinge of wood smoke. Warm but not hot afternoons that are also not humid.  Colorful leaves falling to decorate the earth creating a red and gold carpet that rivals anything any artist ever envisioned.  Autumn is my jam.  

With autumn comes the welcomed arrival of pumpkin everything so I will just go there today with this delicious and simple, from scratch pumpkin cake that will have you dancing like Snoopy on top of her dog house!    

This pumpkin cake is very much the same as my banana cake only instead of banana we are using pumpkin and instead of a few spices we are using a lot of my homemade perfectly pumpkin spice blend.  I will eventually share this with you.  Regular old pumpkin spice will work fine.  If you don't have that, I will give you a simple formula in the written recipe that will be available on my website.  

This cake is simple and delicious.  It is moist and best of all it can be dressed up or down.  I have made it in a Bundt pan in this video because we took this to our monthly church pot luck a couple of weeks ago and this made for simple portioning.  The Bundt cake does take about twice as long as baking this in a 9 x 13 pan, but if you are going for looks, go for the Bundt!     You could also make this in two loaf pans or in two nine inch rounds,  three eight inch rounds or this will make 3 dozen standard cup cakes.  That's a lot of choices!  

This cake has no added oil.  Only the eggs and buttermilk to serve as the fat along with the pumpkin puree to keep the cake moist.  You won't miss it, I promise.  This cake is delicious just the way it is or you go simple and dust with powdered sugar or really go whole hog and slather on some cream cheese frosting.  This is best done if you have made the sheet cake version of this recipe.  Today I chose to go somewhere in between with a simple icing glaze flavored up with maple and vanilla extracts and enough powdered sugar and a splash or two of milk until I got the perfect consistency.  Then I draped that glaze right over the cake and let it dry.

This cake is delicious, any way you make it.  plain, frosted or glazed, you will have them coming back for more!

I hope you give this delicious pumpkin spice Bundt cake a try and I hope you love it!

Happy Eating!

You can get a printable version of this  recipe on my website here: http://bit.ly/2d0VTP0

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

Noreen's Kitchen

 Pumpkin Bundt Cake

Ingredients

1 cup pumpkin puree 1 cup buttermilk 2 eggs 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 tablespoon vanilla extract 2 teaspoons pumpkin pie spice 2 cups brown sugar 2 cups flour

Maple Glaze 2 cups powdered sugar 1 teaspoon vanilla extract 2 teaspoons maple extract 1 tablespoon maple syrup 2-4 tablespoons milk, to achieve thick icing

Step by Step Instructions

Preheat oven to 350 degrees.

Spray a 10-12 cup Bundt cake pan with cooking oil spray.

Whisk together pumpkin puree, buttermilk, eggs vanilla and sugar in a large bowl until well combined.

Add flour, baking powder, baking soda, spices and salt and wisk well to incorporate. 

Pour batter into prepared pan and distribute evenly.  Smooth top.

Bake for 55 to 60 minutes or until a wooden skewer inserted in the center comes out clean with no sign of wet batter.  The top will spring back when lightly touched.

Remove From oven and allow cake to cool in the pan for 10 minutes before removing to a wire rack to cool completely before glazing.

Prepare glaze by whisking together powdered sugar, extracts, syrup and 1 tablespoon of milk at a time until you get a thick but pour-able consistency that will cling to the sides of the cake.

Drizzle  the icing evenly over the cake being sure to glaze down the center.  Allow icing to dry in before slicing and serving.

Store cake in a cake dome or air tight cake keeper.  This cake will last for up to one week, but won’t last that long, if you know what I mean!  LOL!