Patty's Corn Bread Pudding

As you know I made chili today.  I also like to make a corn bread pudding recipe when I make chili.  I got this from one of my dearest friends a few years back, and today happens to be Patty's Birthday -- Patty this is in honor of your 28th Birthday (That is a number we can both agree on right?) :-)

Patty's Corn Bread Pudding
Serves 6-8

1/2 cup butter, melted
2 eggs, beaten
1 (8.5 ounce) package dry corn bread mix   
1 (15 ounce) can whole kernel corn, drained
1 (14.75 ounce) can creamed corn
1 cup sour cream

Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
Bake for 45 minutes in the preheated oven, or until the top is golden brown.

My kids love this dish.

As you can see the ingredients are easy- 1 stick butter, melted; 2 eggs, beaten; 1 can creamed corn; 1 can corn kernels, drained; 1 cup sour cream and 1 box of corn muffin mix (I really like Jiffy).  Just combine them all together in the baking dish after you melted the butter in the dish and bake in same vessel.  Easy easy easy and ever so yummy!

Greek Orzo Pasta Salad

This is a wonderful refreshing dish that I love to serve at our home.  My husband and I seem to always battle for the last bowl when the late night munchies hit.  We end up sharing!

It is an easy dish to put together, chop your veggies and such while the pasta cooks and then cool the orzo under running cold water and it is a flash to assemble.  The beauty of this dish is you can put any veggies in you want.  My mom made this with green beans once and broccoli another time. Both were delicious.  I happen to like this combination the best.  But if you did not like artichokes, or cucumbers - substitute away!

Greek Orzo Pasta Salad
Serves 6-8

3/4 lb Barilla Orzo (I have tried other brands, but I love the size and texture of the Barilla brand)
1 cucumber, peeled and diced (I like the hot house or English ones they are most consistently good)
1 can artichoke hearts
1 can black olives (Greek style if you desire, but can be made with just regular olives if you wish)
1 package cherry or grape tomatoes (chopped tomato is fine too)
fresh basil, chopped (to taste or 1 tsp of dried basil works in a pinch)
1/2 cup feta cheese, crumbled or cut in cubes if you like larger pieces of feta
1/2 jar roasted Red Peppers (optional)

For the Dressing:
6 Tbsp. olive oil
4 Tbsp. Red Wine Vinegar
1 Tbsp. mint
1 tsp dried oregano
1/2 tsp. salt
1/4 tsp. freshly ground pepper

Cook the Pasta according to the directions.  Prepare the vegetables, and put in a large bowl.  When the pasta is cooked, drained and cooled, add to the chopped veggies.  Combine the ingredients of the dressing and pour over the pasta salad.  Combine.  Add the feta cheese last, it seems to hold together better then.  Enjoy.  This really is quite addicting.  I think you will find it is as well.

Broccoli with Parmesan Crumb Topping

Here is an easy way to prepare Broccoli that even the kids enjoy.

Broccoli with Parmesan Crumb Topping
Serves 6

Ingredients
1 bunch broccoli, washed and cut into smaller pieces
1 inch water
1 tsp. salt
1 Tbsp. butter
4 Tbsp. butter, melted
1/4 cup seasoned Progresso bread crumbs
1/4 cup grated or shredded Parmesan cheese

Put the broccoli in a covered pot with an inch of water and seasoned with salt.  Bring to a boil and reduce the heat to low, cover and steam for about 10 minutes until it is a nice dark green.
Drain the broccoli and transfer to a baking dish.  Melt the butter and combine with bread crumbs and Parmesan cheese.  Sprinkle over the broccoli.  Bake at 325-350 for 15 minutes until the crumb topping is golden brown and the cheese melts a little.  Enjoy.  If you wish sprinkle more freshly grated Parmesan cheese and sprinkle some lemon juice over the dish.