Corn Pudding

corn pudding

I don’t remember having corn pudding as a child. I suppose that’s because it’s a southern dish, and I grew up north of the Mason Dixon line. For me, it was love at first bite. I think it will be for you, too,

If you want a delightful taste of home, have some corn pudding. This dish is a favorite in my community at social events, during holiday times, and just on a regular basis. Our church serves it at our annual Christmas dinner for widows, and it always receives rave reviews.

corn pudding

This recipe is so easy, and it comes from my friend Pat. You put everything into the blender, whip it together, and bake it for about an hour.

corn pudding

Corn Pudding
Author: 
Recipe type: Vegetable
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Possibly more southern than a northern dish, this corn pudding tastes like down home. Put everything in a blender, mix, and bake. How easy is that?
Ingredients
  • 1 cup corn
  • ½ cup milk
  • 1 beaten egg
  • 1 Tbsp. melted butter
  • ¾Tbsp. cornstarch
  • 1 Tbsp. sugar
  • ½ tsp. salt
  • ⅛ tsp. pepper
Instructions
  1. Put everything in a blender and mix.
  2. Pour into a small greased casserole
  3. Bake at 350 degrees for 1 hour, or until firm.

 

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corn pudding

Orange Fluff

jello salad

Some folks call this a salad, and some folks serve it as a dessert. Since it has jello and cottage cheese, pineapple and cool whip, you can call it whatever you like. I serve it as a salad because it has more “salad” than “dessert”, me thinks.

You need four ingredients, and you can use low fat, no fat, and sugar-free if you’d like. Or use the 4% fat and the jello with sugar. It’s your choice.

orange jello

Dissolve the jello (sugar-free or regular) in the pineapple and juice. Add the cottage cheese and cool whip (low fat or regular), then chill until set. It’s ready to go. How simple is that?! This really is a cool and refreshing salad but it works well at any time of the year.

Orange Fluff
Author: 
Recipe type: Salad
Cuisine: American
Prep time: 
Total time: 
Serves: 12
 
Orange fluff is a congealed salad with pineapple, cottage cheese, and cool whip. It can also be served as a dessert if you'd like.
Ingredients
  • 6 oz. Jello
  • 1 can crushed pineapple with juice
  • 32 oz. cottage cheese
  • 8 oz. cool whip
Instructions
  1. Mix jello with pineapple and juice
  2. Add cottage cheese, then cool whip
  3. Chill for several hours until set

orange jello

 




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Puffed Cauliflower Cheese

cauliflower

This recipe came from my Aunt Della, who shared it in a recipe booklet that my sister gave me for a bridal shower in 1984. I have no idea where she got this recipe, but I think she had been making it for quite a while. It’s been in my collection since 1984. Years before, we had been in their home for Sunday lunch when she served this dish. She never forgot my love for this, so when she had to choose a recipe, this is the one she put into my cookbook.

If you’ve got some left-over fresh cauliflower that you need to use up and you’re tired of vegetables with dip or steamed cauliflower with broccoli or California blend, then you should try this recipe. While it looks like it’s a lot of work, you can actually put this together in about twenty minutes. You can add whatever seasonings you’d like: salt, pepper, garlic, onion powder, or some red pepper flakes. While the cauliflower is cooking, make your sauce and separate your eggs. Then put it all together.

cauliflower

Making the sauce

Add the egg yolks to the cooked, seasoned, and drained cauliflower.

cauliflower

Mixing the egg yolk mixture into the cooked and drained cauliflower

Whip up the egg whites until they are stiff and mix it all together. Then bake it for thirty minutes in a 400-degree oven.

cauliflower

Pre-baking

Here is the recipe!

 

Puffed Cauliflower Cheese
Author: 
Recipe type: Vegetable
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
A souffle type cauliflower dish that puffs up well and is easy to serve.
Ingredients
  • 1 medium-sized head cauliflower
  • ¼ cup margarine
  • 2 Tbsp. flour
  • 1 cup milk or milk and water in which cauliflower has been cooked
  • ¼ cup fine breadcrumbs
  • 3 eggs, separated
  • 1 cup grated cheese
Instructions
  1. Wash cauliflower and drain
  2. Cut into flowerets
  3. Cook in water until tender, then drain
  4. In a separate kettle, heat butter, then stir in flour
  5. Add milk, stirring until the mixture thickens
  6. Separate eggs and stir egg yolks into the cauliflower
  7. Add cheese, and mix together with the white sauce
  8. Season with salt, pepper, and most of the breadcrumbs
  9. Add other seasonings such as garlic powder, onion powder, red pepper flakes, etc.
  10. Beat egg whites until stiff and combine with the other ingredients
  11. Put into a greased dish
  12. Sprinkle breadcrumbs on top
  13. Bake in a preheated oven at 400 for 30 minutes

 

 


 


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Pinterest Puffed Cauliflower Cheese

 

Holiday Kale Salad

kale salad

If you like kale, you will love this salad. If you don’t like kale, you can always substitute spinach for kale. And, if you don’t like kale or spinach, then it’s sad. I’m sure you could substitute lettuce but it won’t be the same. So you could keep trying and learn to like kale!

I claim no credit for this recipe, but my daughter-in-law Katie graciously shared her recipe with me when she made it for us over the Thanksgiving holiday. We agree that this is a great holiday (or anytime) salad. The pomegranates with the dark kale give an appearance of a holly tree. Not only is it dainty and festive, it’s delicious as well.

kale salad

Wash the kale. Remove the vein (stem/hard part) and cut or tear kale into bite-sized pieces.

You can choose what nuts you want in the mixture. Don’t use peanuts, because that will really change the flavor and texture. Make your own combination of almonds, cashews, pecans, pistachios, and walnuts. You don’t have to include all of them, but use at least two or three. Put them in a food blender and mix them together. Don’t grind them to a powder; you want them to have some “chop” texture to them.

Kale is a great vegetable to give you plenty of vitamins and minerals. Try these for size: excellent source of vitamin K, vitamin C, vitamin A, manganese, and copper; a very good source of vitamin B6, fiber, calcium, potassium, vitamin E, and vitamin B2; and a good source of iron, magnesium vitamin B1, omega-3 fats, phosphorus, protein, folate, and vitamin B3.  You can click here for more health benefits.

kale salad

 

Holiday Kale Salad
Author: 
Recipe type: Salad
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Nutritious and colorful, this delightful kale salad will add flavor, color, and texture to your holiday meal. A nutmeat mixture and pomegranates laced together with homemade dressing will have you coming back for more.
Ingredients
  • 8 cups kale - (2 bunches) washed, drained, and cut into bite-sized pieces
  • ½ - 1 cup pomegranates
  • 1½ cups nutmeat - almonds, cashews, pistachios, pecans, and walnuts. NO peanuts.
  • 1 Tbsp. nutritional yeast
  • 1 Tbsp. olive oil
  • DRESSING
  • 1 clove garlic
  • ¼ cup olive oil
  • juice of one lemon OR 2 Tbsp. lemon juice
  • ¼ tsp. sea salt or regular salt
  • ⅛ cup apple cider vinegar
Instructions
  1. Wash kale. Remove the vein.
  2. Cut kale into bite-sized pieces
  3. Chop garlic clove in food chopper/blender and add to nuts after mixing them.
  4. Put nuts into food chopper/blender and make into a chopped mixture, NOT powder
  5. Mix nutritional yeast with nuts (and garlic clove) and olive oil
  6. Add nutmeat mixture and pomegranates to kale
  7. Toss together well.
  8. Mix together ingredients for dressing
  9. Massage the leaves to get the dressing mixed through
  10. Pour over salad and refrigerate for 4 hours

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If you’d like to do some online shopping, you might want to check these links below.

Nautical Nesting Bowls from Ahoy Buoy

Nesting Bowls

 

kale salad