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Thread: Best Recipe--Scalloped Corn gdg

  1. #1
    Senior Member HiRollerlabs's Avatar
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    Thumbs up Best Recipe--Scalloped Corn gdg

    I thought we should share our favorite TGiving recipe(s) while there is still time to shop for ingredients. This is the best scalloped corn recipe ever!!

    Scalloped Corn (allrecipes.com)
    1 (15 ounce) can creamed corn
    1 (15.25 ounce) can whole kernel corn (do not drain)
    1 (8 ounce) container sour cream
    2 eggs
    1/2 cup butter, melted
    2 tablespoons white sugar
    1 (8.5 ounce) package corn muffin mix (I use a pkg. Of Jiffy corn bread mix)

    Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch baking dish. Mix together corn, sour cream, eggs, melted butter or margarine, and sugar. Mix in muffin mix. Pour into prepared baking dish. Bake for 35 to 40 minutes, or until a knife inserted midway into pan comes out clean.

    I like to bake this in a casserole dish. It's more moist than the 9 x 13 pan, but does take longer to bake. I don't always bake until the knife comes out clean, but bake until it is set up well and top is browned.
    Bob/Ann Heise
    "Show up. Dominate. Go home." Dan Gable

    "There is no such thing as perfection. There is always a higher level." Dan Gable


    "Look at pressure as an opportunity." Tom Brands

    "I like to relax with a chainsaw." Tom Brands 2010

    I don't believe in allowing wine to breathe. I prefer mouth-to-wine resuscitation.

  2. #2
    Senior Member Boondux's Avatar
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    I'll post my lemon pie recipe for something a little different.
    It is actually a Weight Watchers recipe... but no one will ever know.
    10 servings, 3 points per slice.

    6 whole reduced-fat cinnamon graham crackers
    2 Tbsp. Butter
    11 oz. fat-free sweetened condensed milk
    2 large eggs
    1/2 cup fresh lemon juice
    1 Tbsp. Lemon zest (I don't always do this)

    Preheat oven to 350 degrees. Grind graham crackers in a food processor until fine or place crackers in a plastic bag and crush with rolling pin. Place crumbs in a small bowl.

    Melt butter on stove top or in microwave and pour over graham cracker crumbs., mixing with a fork until completely moistened. Press crumbs evenly into bottom of a 9-inch pie pan; place crust in refrigerator while preparing lemon filling.

    Place condensed milk and eggs into a bowl and mix until smooth. Add lemon juice and zest and stir until incorporated. Pour milk mixture into crust.

    Bake pie for 15 minutes. Cool completely, and freeze for up to two weeks before serving. For best flavor, serve chilled.

    You could buy a prepared graham cracker crust too I suppose. I haven't done that because I never have them on hand when I need them. I like to top each piece with a scoop of fat free or light cool whip.
    Carrie Carlson

    Carlsons Harley Davidson CGC "Harley"
    and the corginess...
    Ebonwald's Blazing A Trail "Scout" RIP good buddy...
    UKC CH Ebonwald’s Debts Of The Heart "Daphne” (AKC major pointed)

  3. #3
    Senior Member HiRollerlabs's Avatar
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    Red Lobster Cheddar Bay Bisquits

    400 degree oven preheated.
    Makes 1 dozen bisquits. Key to this recipe is making sure your ingredients are REALLY cold to help the bisquits bake up fluffly and light. If the dough isn't cold enough, the bisquits will spread on the sheet. They'll still taste great, but won't look as nice.

    2 1/2 cups Bisquick baking mix

    1/4 tsp. baking soda

    4 T. cold butter (butter has to be COLD, and don't mash it all in. you want pea-sized pieces that will make fluffy biscuits)

    1 heaping cup grated Cheddar cheese (I use "fancy" shredded cheese that has been frozen--finely shredded and not the really thick shredded--don't know if that matters or not)

    Pop the Bisquick, soda, butter, cheese mixture in the freezer for 1/2 hour.

    3/4 cup whole milk (I used skim)

    1/4 t. garlic powder

    Combine Bisquick & soda with cold butter in a medium bowl using a pastry cutter or a
    large fork. You don't want to mix too thoroughly. There should be small
    chunks of butter in there that are about the size of peas. Add Cheddar cheese,
    milk and garlic powder. Mix by hand until combined, but don't over mix.

    Drop approximately 1/4 cup portions of the dough onto an ungreased cookie sheet.
    Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light
    brown.

    When you take the biscuits out of the oven, brush tops with mixture of:

    2 T melted butter
    1/2 t garlic powder
    1/4 t. dried parsley flakes
    pinch salt (I omitted since I use salted butter)

    Brush tops until all used up.
    Last edited by HiRollerlabs; 11-20-2011 at 11:44 AM.
    Bob/Ann Heise
    "Show up. Dominate. Go home." Dan Gable

    "There is no such thing as perfection. There is always a higher level." Dan Gable


    "Look at pressure as an opportunity." Tom Brands

    "I like to relax with a chainsaw." Tom Brands 2010

    I don't believe in allowing wine to breathe. I prefer mouth-to-wine resuscitation.

  4. #4
    Senior Member Bubba's Avatar
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    My personal favorite Thanksgiving recipe:

    Pour 2 fingers of aged Kentucky burbon in a glass.

    Sip slowly

    Repeat as desired

    Always trying to help out in the worst way regards

    Bubba
    There are three classes of people: those who see...those who see when shown...and those who do not see. - Leonardo da Vinci

  5. #5
    Senior Member Miriam Wade's Avatar
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    Quote Originally Posted by Bubba View Post
    My personal favorite Thanksgiving recipe:

    Pour 2 fingers of aged Kentucky burbon in a glass.

    Sip slowly

    Repeat as desired

    Always trying to help out in the worst way regards

    Bubba
    Make mine Chardonnay! Please & Thank you!

    Nothing Thanksgiving-like about chocolate pie, but this is my favorite:

    2 cups milk (whole)
    4 squares of good quality baking chocolate

    Cook in saucepan over low/medium heat-stirring frequently until chocolate is melted-don't boil or scald.

    In a large bowl mix (I use a fork-not a mixer):

    1 cup milk
    4 egg yolks
    1 1/2 cups scant (sometimes I use a little less) sugar
    3-4 (I don't use recipes!) Tablespoons of flour or corn starch (best to stir this together w/ the flour before adding)

    Add to melted chocolate & milk.

    Heat just to boiling & let boil for about a minute-stirrng.

    Remove from heat & add 1 1/2 tablespoons of butter & a teaspoon of good quality vanilla.
    Pour into a baked pie crust. Let cool for a few minutes & refrigerate. Serve with REAL whipped cream

    M
    "You can put pressure on a dog, you can’t take it back…"

    Mitch Patterson '07

    MHR Wadin's Katie Lied CD, SH, WCX (11/25/93-1/27/07 Rest Well Kate)
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  6. #6
    Senior Member Boondux's Avatar
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    Sounds like a good recipe, M. I love Chocolate Pie.
    Carrie Carlson

    Carlsons Harley Davidson CGC "Harley"
    and the corginess...
    Ebonwald's Blazing A Trail "Scout" RIP good buddy...
    UKC CH Ebonwald’s Debts Of The Heart "Daphne” (AKC major pointed)

  7. #7

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    Never had scallopped corn actually never even heard of it up here in Canada. We're more into scallopped potatoes but I'm going to make it to go along with my pulled bbq goose this weekend...thanks for the recipe.

  8. #8
    Senior Member Illinois Bob's Avatar
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    Quote Originally Posted by Bubba View Post
    My personal favorite Thanksgiving recipe:

    Pour 2 fingers of aged Kentucky burbon in a glass.

    Sip slowly

    Repeat as desired

    Always trying to help out in the worst way regards

    Bubba
    I have the same recipe except Crown Royal or Balvenie Single Malt.I like to use fat fingers.

  9. #9
    Senior Member Bubba's Avatar
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    Quote Originally Posted by Illinois Bob View Post
    I have the same recipe except Crown Royal or Balvenie Single Malt.I like to use fat fingers.

    It's easier to just use the outside 2 fingers

    Practice makes perfect regards

    Bubba
    There are three classes of people: those who see...those who see when shown...and those who do not see. - Leonardo da Vinci

  10. #10
    Senior Member kjrice's Avatar
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    Quote Originally Posted by Bubba View Post
    It's easier to just use the outside 2 fingers

    Practice makes perfect regards

    Bubba
    Nice!
    A lot of people are afraid of heights. Not me, I'm afraid of widths.

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