Tennessee Honey Corn Pudding

Kim Hamilton 

Instead of using the whiskey, Kim used a few tablespoons of honey. 

5 large eggs

1/3 cup butter, melted

1 tablespoon sugar

2 tablespoons dark brown sugar

3 tablespoons Tennessee Honey (Jack Daniel’s Whiskey)

1 tablespoon orange juice

1/2 cup half/half 
4 tablespoons cornstarch

2 (15.25-ounce) cans whole kernel white corn, drained

2 (14.75-ounce) cans cream-style white corn

1 small green cayenne pepper, chopped fine (remove seeds if you want less heat which I do for guests)

1/2 teaspoon ground nutmeg

Dash onion powder

1/4 teaspoon sea salt

1/4 teaspoon fresh ground pepper

In a large bowl, lightly beat eggs; add half/half and beat. Stir in the remaining ingredients, adding the corn last. Blend well. Pour mixture into a buttered 2 quart casserole dish. Bake in a preheated 400 degree oven for one hour or until golden brown. Remove from oven and allow to sit for 10 minutes. Serve warm. 

Print Shop Cheese Soup

Joyce Parry

Ingredients

• 1/2 C. carrot, diced
• 1/2 C. yellow onion, diced
• 3 stalks celery, diced
• 1 (8-oz.) jar or 1 C. processed cheese (Cheese Whiz brand suggested)
• 5 chicken bouillon cubes
• 6 C. boiling water
• 10 Tbs. butter
• 3/4 C. flour
• 3/4 C. frozen peas

Directions

Par-boil the carrots, onions and celery in a small pan until vegetables are tender. Drain and set aside. Remove the lid from the bottle of cheese and place in 1 1/2-inches of boiling water until melted. (Or follow package directions for melting in the microwave.) In a large soup pot, dissolve bouillon cubes in boiling water. In a separate pan, melt butter. Stir flour into butter to make a smooth roux. Slowly add roux to hot chicken broth stirring until smooth. Stir in cooked vegetables. Add cheese, stirring until smooth. Add peas. Simmer slowly for 15 minutes, stirring often. Do not boil. Serve immediately.

Italian style spaghetti squash

Terrah Anderson

 I have no measurements, so here are the ingredients I used: 

cooked spaghetti squash, 

marinated artichokes, 

olives,

 sliced mushrooms, 

halved cherry tomatoes, 

sliced roasted red peppers

Sauté until veggies are cooked. Season with salt, pepper, garlic powder, balsamic vinegar. Sprinkle feta on top. 

Zupas chicken enchilada chili

Cyndie Call

I used homemade cream of chicken soup. Recipe for that is also included below. 

Ingredients

• 2 chicken breasts
• 2 cups red enchilada sauce
• 1 cup green enchilada sauce
• 1 family size (23 oz.) can cream of chicken soup
• 1 cup milk
• 1 can Rotel tomatoes with green chilies
• 2 Tbsp. chili powder
• 1 tsp. paprika
• 1 tsp. salt
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 1 c. shredded cheddar cheese
• 1/2 c. sour cream
• Toppings:
• crunchy tortilla strips
• shredded cheddar cheese
• sour cream

Instructions

• In a large slow cooker, add the chicken breasts and both kinds of enchilada sauce. Cook for several hours on high until the chicken is cooked and will shred into the sauce.
• Add all the remaining soup ingredients, except the sour cream and cook for 1 more hour. Whisk in the sour cream and turn off the heat.
• Serve in individual bowls and top with tortilla strips, sour cream, and cheddar cheese.

Homemade Cream of Chicken Soup 

1 1/2 c. chicken broth

1/2 teaspoon poultry seasoning

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/8 teaspoon black pepper

1/4 teaspoon salt (more or less; taste to test)

1/4 teaspoon parsley

dash of paprika

1 1/2 cups milk, divided

3/4 cup flour

In medium-sized saucepan, bring chicken broth, seasonings, and 1/2 c. of the milk to a boil. In a bowl, whisk together the remaining 1 cup of milk and flour.

Add to boiling mixture and continue whisking briskly until mixture boils and thickens. Cook until desired consistency is reached, keeping in mind that it will continue to thicken as it stands.

Makes the equivalent of 2 cans of condensed cream of chicken soup.