Paula Deen Delicious Corn Casserole

1 (15 1/4 oz) can whole kernel corn, drained
1 (14 3/4 oz) can cream-style corn
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 (8 oz) package corn muffin mix (jiffy)
1 to 1 1/2 cup cheddar cheese, shredded

In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream and butter. Pour into a greased casserole. Bake at 350° for 40 to 45 minutes, or until golden brown. Top with generous amount of cheddar cheese and return to oven for another 5 minutes until cheese is melted.

Best Cream Cheese Corn Casserole

1 teaspoon oil
1/2 cup chopped onion
1/4 cup softened butter
2 (3 ounce) packages cream cheese, softened
1 (15 1/4 ounce) can whole kernel corn, drained
1 (15 1/4 ounce) can creamed corn
1 (4 ounce) can chopped green chilies
1 (2 7/8 ounce) package French-fried onions, divided

Preheat over to 350 degrees and grease an 8x8 inch baking dish.
Heat oil in skillet over medium heat and sauté onions until translucent.
In large bowl combine butter and cream cheese. Stir in corn, cream corn, chilies and onions. Pour into prepared dish.
Bake in preheated oven for 15 minutes. Remove from oven and stir in half of the french fried onions and sprinkle remaining onions on top. Bake 15 minutes longer.
Serves 8
(Note: easy and double recipe to cook in Crockpot)

Best Pumpkin Cake

 

Ingredients

• 1 box yellow cake mix
• 1 - 15 oz. can pumpkin puree (not pumpkin pie mix)
• 1 tsp pumpkin pie spice
• 1 - 14 oz. can sweetened condensed milk
• 8 oz. cool whip
• ½ bag Heath Bits
• jar of caramel sauce

Instructions

1. In a large bowl, mix together the cake mix, spice and pumpkin puree until a smooth batter forms.
2. Pour batter into a greased 9x13 baking dish, and bake at 350º, according to the directions on the cake mix box (approx 23-28 mins).
3. Remove cake from oven and let cool for about 10 minutes after baking.
4. Using the end of a wooden spoon to poke holes all over the top of the cake.
5. Pour the sweetened condensed milk over the cake. This should fill in the holes and soak into the cake.
6. Refrigerate for 30 minutes.
7. Remove cake from refrigerator and spread cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top. (I didn't think the cake needed a lot of caramel at this point so I only used about ¼ of the jar. I thinned it out first by heating it in the microwave.)
8. Refrigerate for 3-4 hours, or overnight (best).

Serves: 12-15

Recipe from:  http://www.cleverhousewife.com