Yummy Recipe Wednesday! (Cornbread Casserole)

Hello again friends and food lovers. Welcome to another Yummy Recipe Wednesday. Today I bring you a recipe for a really delicious, as well as easy to make, twist on traditional cornbread. My mom usually makes this during the Thanksgiving and Christmas holidays but I figured cornbread is good any time so why not share this today. There’s not a lot to say about this one besides how amazingly delicious it is. I think if I had to describe this dish in a few words it would be ‘dense, moist, cheesy corn goodness’ but it’s hard to really describe how good this is so you’re just going to have to try it for yourself. I promise you won’t be disappointed and your guests will be begging for the recipe. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Cornbread Casserole

• 1 (15 oz) can Whole Kernel Corn, drained
• 1 (14.75 oz) can Cream-Style Corn
• 2 Eggs
• 1 (8 oz) pkg Dry Cornbread Mix
• 1 cup Sour Cream
• 8 oz Cheddar Cheese, shredded

1. Preheat the oven to 400°F (200°C); lightly grease a 9x13 inch baking pan.
2. In a large mixing bowl, combine both cans of corn, eggs, cornbread mix and sour cream; stir until blended then pour the batter into the prepared pan and sprinkle the top with cheese.
3. Bake in the preheated oven for 30-45 minutes, until golden brown and cooked through.

Yummy Recipe Wednesday! (Slow Cooker Chicken Chile Pasta)

Hello again food fanatics and welcome to another Yummy Recipe Wednesday. Today I bring you an amazing pasta dish that’s easy to make and is loaded with flavor. It’s not just the flavor that’s amazing either. The wonderful smell in your home as this slowly cooks is just as amazing. If you want to save a little time at the beginning of this recipe, shredding the chicken off a pre-cooked rotisserie chicken works wonderfully as well. Also, if you’re not a big fan of spicy food I recommend using regular diced tomatoes instead of the ones with the green chiles in them. Give this a try at your next pot luck dinner or family gathering and I’m certain you won’t have any leftovers to worry about later. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Slow Cooker Chicken Chile Pasta

• 3-4 Boneless Skinless Chicken Breasts
• 2 cans Chicken Broth
• 1 can Cream of Chicken Soup
• 4 stalks Celery, chopped
• 1 clove Garlic, minced
• 1 Onion, chopped
• 1 Green Bell Pepper, chopped
• 2 (10 oz) cans Diced Tomatoes with Green Chiles
• 1 (16oz) pkg Velveeta Cheese, cubed
• 2 (4.5 oz) cans Sliced Mushrooms
• 12 oz Vermicelli Pasta

1. Place the chicken breasts and 2 cans of chicken broth in a slow cooker; add water, if needed, so that all the chicken is covered and cook on high for 2 to 3 hours or until the chicken is cooked through and can be shredded; shred the chicken and set aside.
2. Remove all but 1 cup of the broth from the slow cooker and discard; add the cream of chicken soup and shredded chicken into the slow cooker with the remaining 1 cup of broth.
3. Add the celery, garlic, onion, bell pepper, diced tomatoes with green chiles, Velveeta cheese, and sliced mushrooms to the slow cooker and stir well to combine.
4. Cook on LOW for 3 hours.
5. Boil the vermicelli pasta for 1/2 the recommended cooking time on the package then add the pasta to the slow cooker and stir everything well to combine.
6. Cook on LOW for another 3 hours; serve hot.

Yummy Recipe Wednesday! (Lemon Cream Cheese Bars)

Hello again friends and food lovers. Welcome to another Yummy Recipe Wednesday. Today I bring you a fairly simple but super delicious recipe. I don’t make a lot of desserts, as you may have noticed if you’ve been following the blog long, but on occasion I find something that looks amazing and I just have to give it a try. I really enjoy lemon squares but I don’t think I’ve ever had any with cream cheese in them until now and I was certainly no disappointed. The recipe is fairly straight forward and just right the way it is so there’s not much to say about these in that regard. Give them a try for yourself and I promised you won’t be disappointed either. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Lemon Cream Cheese Bars

• 2 (8 oz) cans Refrigerated Crescent Roll Dough
• 2 Lemons, zested and juiced
• 2 (8 oz) pkgs Cream Cheese, softened
• 1/2 cup + 3 Tbsp White Sugar, divided
• 2 Tbsp Butter, melted

1. Preheat the oven to 350°F (175°C); line the bottom of a 9x13-inch baking dish with aluminum foil and spray with non-stick cooking spray.
2. Press 1 can of crescent roll dough into the bottom of the prepared baking dish, stretching to the edges; bake in the pre-heated oven for about 10 minutes and then allow it to cool completely.
3. Mix the zest of 1 1/2 lemons and the juice from 2 lemons together in a bowl.
4. Beat the cream cheese and 1/2 cup of sugar into the lemon zest mixture using an electric mixer until smooth and creamy; spread the cream cheese mixture over the pre-cooked bottom crescent roll layer.
5. Unroll the second can of crescent roll dough and layer it over the cream cheese mixture, gently stretching the dough to the edges; brush the melted butter over the crescent roll dough layer.
6. Mix the remaining lemon zest and 3 tablespoons of sugar together in a bowl; sprinkle over the buttered top crescent roll dough layer.
7. Bake in the preheated oven until the top is golden brown, about 30 minutes; remove from the oven and allow to cool for about 20 minutes.
8. Cut the dessert into squares then refrigerate until chilled, at least 1 hour.