In the Kitchen With Teressa Stanford

 in Favorite Recipes by

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
  1. Preheat oven to 350 F.
  2. Mix sugar, flour, milk, melted butter and eggs together, with a spoon, until well blended. Pour in corn and mix all together.
  3. 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
  1. Preheat oven to 350 F. Spray a 9×13-inch pan with cooking spray.
  2. 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. 
  3. Add 1/2 the meat. Cover meant with the onions and cheese. 
  4. 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. 
  5. 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
  1. Preheat oven to 350 F.
  2. In a large bowl, in the order given, mix ingredients together until well blended. Mix with a spoon or electric mixer.
  3. 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. 
  4. 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
  1. Preheat oven to 350 F. 
  2. 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.
  3. 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.