These recipes were contributed by Teressa Stanford, a Midlothian resident, and originally appeared in the Midlothian October 2016 issue.
Maw-Maw’s Baked Corn
- 1/4 cup sugar
- 1/4 cup flour
- 1/2 cup milk
- 3 Tbsp. melted butter
- 2 eggs
- 2 14 3/4-oz. cans cream-style corn
- Preheat oven to 350 F.
- Mix sugar, flour, milk, melted butter and eggs together, with a spoon, until well blended. Pour in corn and mix all together.
- Pour into a greased 1 1/2- to 2-qt. baking dish. Bake uncovered for 45 to 60 minutes, or until center is firm.
Mexican Bean Pie
- 18 corn tortillas
- 1 lb. hamburger, browned
- 1 large onion, chopped and sautéed
- 3 cups grated cheddar cheese
- 1 15-oz. can Ranch Style Beans (do not drain)
- 2 10.5-oz. cans cream of chicken soup
- 1 10-oz. can Ro-Tel tomatoes
- Preheat oven to 350 F. Spray a 9×13-inch pan with cooking spray.
- Place 6 corn tortillas in the bottom of dish. Tear apart at least 2 of them to make them cover the bottom of the dish.
- Add 1/2 the meat. Cover meant with the onions and cheese.
- Layer with 6 more corn tortillas. Tear apart at least 2 to cover all the cheese. Add beans and spread evenly; add remaining meat. Spread soup evenly over the meat.
- Add remaining corn tortillas. Tear apart at least 2 to cover entire soup layer; top with Ro-Tel. Cover with foil and bake for 1 hour. Enjoy with a salad and tortilla chips.
Monster Cookies
Make these holiday-specific by buying the appropriate color of M&M’S.
- 1 stick butter, softened to room temperature
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 tsp. baking soda
- 1 3/4 cups flour
- 3 eggs
- 1 tsp. vanilla
- 1 1/2 cups peanut butter
- 3 cups quick oatmeal
- 1 cup chocolate chips
- 1 cup plain M&M’S
- Preheat oven to 350 F.
- In a large bowl, in the order given, mix ingredients together until well blended. Mix with a spoon or electric mixer.
- Scoop out a heaping tablespoon of the dough, roll into a ball then flatten. Place on a cookie sheet and bake for 9 to 11 minutes.
- Remove from oven; let cool on the cookie sheet for about 5 minutes. (Cookies will continue to bake.)
Pumpkin Bread
- 3 cups granulated sugar
- 3 cups flour
- 1 tsp. salt
- 2 tsp. cinnamon
- 2 tsp. baking soda
- 4 eggs
- 1 tsp. vanilla
- 1 cup vegetable oil
- 1 15-oz. can pumpkin
- Preheat oven to 350 F.
- Mix dry ingredients in a large bowl; add eggs, vanilla, oil and pumpkin. Using a wooden spoon or electric mixer, stir together until well blended.
- Spray 2 9x5x3-inch loaf pans with cooking spray; pour 1/2 the batter into each pan and bake for 1 to 1 1/2 hours. Bread is done when center springs back when lightly touched.
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