Laci's Recipes

Hey everyone! This Corn Casserole  would make a great side to add to your Thanksgiving dinner!  It and my deviled eggs (find the recipe here ) are what I made for the Thanksgiving lunch at school on Thursday.   I've made it once before and thought that it was really good so I decided to make it again. I really like the taste that the sour cream gives it. That and the cream-style corn makes it really light and moist. It just makes a really yummy side dish for any meal.  It's really easy to make. Just mix all of the ingredients up, throw it in the oven, and you've got yourself a casserole!   (Scroll to bottom to see recipe without pictures.) Recipe from: Arkansas Living, May 2017 Servings: 10 Prep Time: 5 minutes Cook Time: 30-35 minutes Corn Casserole Ingredients: 15 oz. can whole kernel corn 15 oz. can cream-style corn 2 eggs, beaten 8 oz. sour cream 1 stick butter, melted 1 box Jiffy cornbread mix Directions: 1.) Preheat o...

Hey everyone! Hope you're doing well! I still have a couple of recipes that I tried over Labor Day weekend that I need to share with you! So this is a new recipe that I came across on Facebook and decided to try out Labor Day weekend. This looked perfect because it's a recipe that you cook on the grill. Since it was on the grill, the hubby even helped. I followed the instructions exactly, and it turned out amazing! This is a really good recipe. You can make the packets and keep them in the refrigerator for whenever you're ready for them.  Just like the crockpot, our grill is used pretty regularly all year long (except when it's REALLY cold). Even though it's almost Fall, it's a warm 92 degrees here in Arkansas today, so the grill is definitely still open for business. We even grilled brats today for lunch! If you don't have or like using a grill, you can cook this in your oven. This is a super easy recipe that is pretty healthy too! Enjoy 🙂 (Scrol...

Hey, hey, hey! Happy Labor day! 🙂  I thought that this recipe looked really good when I came across it on Facebook; however, after tasting that first pinwheel, I was a little disappointed. It was missing something. I sprinkled some garlic powder on top of the pinwheels since I had already cut them up, and that helped, but next time that I make these I will definitely add some seasoning or something to just give it that little pop that it needed. I think next time I will try adding dry ranch dip mix to the cream cheese and bottled ranch. Another option is to do the cream cheese, dry ranch, sour cream combo that was in the ham pinwheels recipe I posted. I really liked the mixture from those ham pinwheels, and I think that it would pair well with the bacon and cheddar in these. I think that anyone that doesn't like strong flavors would really like this recipe, but it was just a tad too bland for my taste. Anyway, try this recipe the original way first, and it it's too bland for...

Hey guys! Happy Saturday and Labor Day Weekend!  I've had a craving for pinwheels here lately, so I made some for the first time this last week. I made a batch of Ham Pinwheels as well as a batch of Cheddar Bacon Ranch Pinwheels, which I will be sharing with you tomorrow! I think that I may have liked these Ham Pinwheels better than the others because of the cream cheese, sour cream, and dry ranch mixture. It was really  good! I did not refrigerate or freeze them before cutting the pinwheels so most of them did turn out a little messy and not very pretty, but of course they still tasted delicious! I do, however, think that they may have tasted a little better once they had been refrigerated overnight, and I thought that the consistency and firmness made them better as well. These pinwheels are great to take along to potlucks, make a great appetizer or finger food at a party, or are great to just have as a snack or with your lunch during the week. Have fun! (Scroll to...

Hey friends! Well, I tried this new recipe for sweet & sour meatballs last week, and they were sooooooo good! I took what was left to the in-laws, and they liked them as well. In fact, my mother-in-law asked me today if I had put the recipe up on the blog yet because she wanted to make them herself. I have made sweet & sour meatballs in the crockpot before, but I didn't like the way that they turned out. They did not keep their shape and turned out too mushy. Plus, I didn't care for the recipe that I had used for the sauce. This new recipe is fast and done on the stove top. It was great because you saute the meatballs first, and they stay firm and keep their shape. Plus, I thought that the sweet and sour sauce was delicious! I served these over white rice that I cooked in my rice cooker, and it was a fantastic weeknight dinner. I definitely recommend this recipe! 👍 (Scroll to bottom to see recipe without pictures.) Sweet & Sour Meatballs Recipe from:...

Hey friends! I hope that you enjoy this yummy breakfast casserole. I've had this recipe in my cookbook for a long time. I found this online and printed it off, but I could not find where I originally came across it. Every time I have made this I have used sausage, but you can use any breakfast meat that you like or even use a combination. Have fun! (Scroll down to the bottom to see the recipe without pictures.) Tater Tot Casserole Servings: 6-8 Prep Time: 15 minutes Cook Time: 45 minutes Ingredients: Your choice of 1 pound of ground pork breakfast sausage, cubed ham, or bacon (I use sausage) 2-4 cups shredded cheddar cheese 2 cups milk 4 eggs 2 pounds frozen tater tots Directions: 1.) Cook whatever meat you will be using. Be sure to drain grease. 2.) Preheat oven to 350 degrees Fahrenheit. 3.) Spread sausage, ham, or bacon in bottom of 9 X 13 inch pan. 4.) Spread cheese over meat. 5.) In a bowl, beat together milk and eggs. Pour over cheese (At th...

Hey guys! My mom would make zucchini bread in the summertime when I was growing up. I always loved it. I hadn't had any in a really long time, and the other day was my first time ever making it. We just had a zucchini given to us, so I decided to try my hand at Zucchini Bread. I was very pleased with how it turned out! I came across this recipe on the food blog "Butter with a side of Bread." It was my first time coming across this blog. This recipe even had a short video to go along with it. I definitely recommend checking out this blog. It's laid out nicely, and they have a lot of good recipes so I will probably be trying some of them out soon.  On the post for this recipe, I read that you do not need to peel the zucchini, just wash and cut off the ends. Also, it is best to drain excess water from the zucchini before making bread. Grate beforehand and allow to sit at least 10 minutes to let water drain. You can then even squeeze out any excess water. This partic...

Hey everyone! I made this Mexican Cornbread last week because we had a Mexican food night with some family and friends. My in-laws made tacos, rice, and some other dishes, and our friends brought some yummy desserts. I've made this Mexican Cornbread quite a few times. The recipe is from an old church cookbook that my mother-in-law has. I really like this recipe, and it has just the right amount of spice for me with the jalapeños. You could leave these out if you don't want the spiciness. I definitely recommend this recipe if you're in the market for a new Mexican Cornbread recipe! Mexican Cornbread Prep Time: 15 - 20 minutes Cook Time: 40 - 45 minutes Servings: 24 Ingredients: 2 cups of corn meal mix 1 1/2 cups of milk 2 eggs 2 tablespoons of bacon drippings 1 can of cream style corn 1 pound of ground beef 1 teaspoon of salt 1 large onion, chopped 1/2 pound of grated cheese 4 jalapeño peppers, chopped Directions: 1.) Preheat oven to 350 degree...