Recipes this week

John enjoyed a wonderful anniversary together! We went to The Palm for dinner, which was so yummy, and then home to enjoy a fabulous bottle of wine while we watched our wedding videos. So fun to watch all of that again!

We tried to take a picture that night with our current camera, and we got two results:

1) We looked like Casper the Ghost, because the flash was too bright

2) We looked like an actual ghost because all you could see were our eyes and everything else was black.

Uhhh! So frusterating! So with that, we decided to put our bed on hold, and get a camera. A nice camera. The end of frusterating picture taking!! YAY! The bed will come soon enough, but having such a great camera will be wonderful for the holidays!

Since we are already half way through the week, and I haven't posted a recipe yet, I decided to make up for it and post two recipes.

These are some of the best side recipes, especially for Thanksgiving. I think that I have been asked to bring my corn casserole to every Thanksgiving (and we got to about 4 of them during the week) for the past couple of years. It's a family recipe, and OH SO GOOD!!!

Neelley's Corn Casserole
1 can Cream Style Corn
1 can Corn Niblets, drained
2 eggs, beaten
1 stick margarine or butter, melted
1/2 cup cornmeal
1 cup Cheddar Cheese (grated)
8 oz sour cream
3 jalapeno peppers (seeded & chopped)

-Mix all ingredients in a bowl. Pour in greased casserole dish (square). Bake at 350 degrees for 45 minutes.

When John & I were engaged, one of the showers that were hosted for us was a Kitchen & Recipe shower. I just loved it! Everyone brought their favorite recipe written out on a recipe card, then brought a coordinating dish or utensils that I would need to make them or serve it in. SO great!
The recipe below was one of the recipes that I received, from Jen Ball. She's an amazing cook! If you've ever had Cracker Barrel's Hashbrown Casserole, this is just like it!

Cheesy Potato Casserole (or a different verision of Hashbrown Casserole)
1 (32 oz) pkg frozen shredded potatoes
1/2 cup melted butter
1 can Cream of Chicken Soup
12 oz grated Cheddar Cheese + some extra
1 (8 oz) carton sour cream
1 tsp salt
1 small onion, chopped

-Combine butter, soup, cheese, sour cream, salt & onion in a large bowl.Mix. Add thawed shredded potatoes and mix until all incorporated. Pour into a greased 9 x 13 casserole dish. Top with additional cheddar cheese. Bake at 350 degrees for 45 minutes or until bubbly. SO YUMMY!



I have been asked for both of these recipes every time that I bring them somewhere. They are a hit, and even the picky people will enjoy them! They will make GREAT sides if you are wanting to take something to Thanksgiving.
The corn casserole will feed around 6-8 for a heaping side portion. The Hashbrown Casserole will serve close to 8-10.

Enjoy!!