New Favorite

I hope you all had a great Easter!  
This year while celebrating our risen Savior,  I found a great new side dish at a meal with family and friends.  After seeing and tasting it, I had to ask for the recipe.   Come to find out it's so easy too!    I would have never thought it would be so easy.  Perfect for any meal.  Just throw it together and throw it in the oven.  You won't have to worry about it and you'll be able to do other things while it cooks.  Give it a try... You won't be disappointed!  I know it's one of my new favorites.


Corn Souffle

1 Can Creamed Corn
1 Can Whole Kernel Corn--not drained
8 oz  Sour Cream
1/2 Cup Butter - Melted
1 Box Jiffy Corn Muffin Mix


Mix together and bake at 350 degrees for 1 hour

LOVE LOVE LOVE THESE!

I would never turn my nose up at chocolate, but I must confess I would pick caramel over chocolate any day.  I love caramel.  This is one of those recipes I won't let myself make unless I have someone to give it to.  If it's left with me I will just keep eating it until it's all gone... I can't help myself.  :) These also make a great little gift when put in a decorative container.  I make this recipe with and without the coconut.  It's great both ways!

Caramels

Cooking Spray

1/2 Cup Butter

1 Cup Brown Sugar – I use Dark

1/2 Cup Light Corn Syrup

1/4 Tsp Cream of Tartar

3/4 Cup Sweetened Condensed Milk

1/2 Tsp Vanilla Extract

1/2 Cup Flaked Coconut  (Optional)

Line an 8-in. square baking dish with foil and grease the foil with cooking spray; set aside.  I always press the foil over the bottom outside of the pan first then it fits right inside easily.  In a large heavy saucepan, combine the brown sugar, corn syrup, cream of tartar and butter; bring to a boil over medium heat, stirring constantly. Remove from the heat; gradually stir in milk. Return to the heat and cook and stir over medium-low heat until a candy thermometer reads 244° (firm-ball stage – about 5-7 minutes once it starts to boil again).  Remove from the heat; stir in remaining ingredients. Pour into the foil lined dish. Refrigerate until set, at least 2 hours.  Using foil, lift candy out of dish. Gently peel off foil; cut caramel into 1-in. squares. Wrap individually in waxed paper; twist ends.