Corn Casserole 
Posted by: Marlana 
Source: http://penniesonaplatter.com/2010/11/24/corn-casserole/ 

Makes 6-8 servings
Ingredients:
1 (15 1/4 oz) can whole kernel corn, drained
1 (14 3/4 oz) can cream-style corn
1 (8oz) package Jiffy corn muffin mix
1 cup sour cream
1/2 cup butter, melted
1 to 1 1/2 cups shredded Cheddar

1. Preheat oven to 350°.  Grease a 9 by 9-inch baking pan or a 2 quart casserole dish*.

2. Mix together the corn, Jiffy mix, sour cream and butter in a large bowl.  Stir in the cheese.

3. Pour into the prepared pan.  Bake for 55 minutes, or until golden brown and set.  Let stand for 5 minutes before serving.

*You can bake for a shorter time in a 9x13 pan, but the texture will be different than baking in the 9x9 or 2 quart casserole.  The 9x13 will be thin slices (the 2 quart casserole produces more of a corn pudding).

Spinach Quiche Appetizers
Posted by: Marlana
Source: Kay Cronan (Marlana's mom)

Makes 60 small appetizers
Ingredients:
10 eggs
1/2 cup all-purpose flour
1 teaspoon baking powder
1 10-ounce package frozen chopped spinach, thawed and well drained
1/4 cup butter or margarine, melted
2 4-ounce cans green chilies (drained, seeded, and chopped)
2 cups small-curd cottage cheese
2 cups shredded cheddar cheese (8 ounces)
2 cups shredded Monterey Jack cheese (8 ounces)

1.  Preheat the oven to 400°.

2.  In a large bowl, beat the eggs.  Stir in the flour and baking powder.  Stir in the spinach*, melted butter or margarine, green chilies, cottage cheese, cheddar cheese and Monterey Jack cheese.

3.  Pour the mixture into a 3-quart rectangular baking dish.  Bake in the 400° for 15 minutes.  Reduce the oven temperature to 350°; bake for 25 to 30 minutes more or until the quiche is puffed and the center is set.  Remove from the oven and let the quiche stand for 15 to 20 minutes before cutting it into squares.  


*It's important to drain the spinach well before adding it to the egg mixture.  To do so, place the spinach in a strainer or colander and press a spoon against the spinach to force out the excess moisture. 

Brown Sugar Oatmeal Coconut Chewies
Posted by: Marlana 
Source: https://thedoughwillriseagain.wordpress.com/2012/01/19/brown-sugar-oatmeal-coconut-chewies/

Ingredients: 
1 cup butter, slightly softened
1 1/4 cup brown sugar, packed
3/4 cup sugar
2 tsp vanilla extract
2 eggs
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 1/4 cups all purpose flour
1 cup quick cooking oats
1 1/2 cup shredded coconut

1.  Preheat oven to 350°.  Cream together butter and sugars, until they are well-combined.

2.  Add one egg and mix until it’s fully incorporated.  Then add the second egg, and the vanilla, and mix until everything is evenly incorporated.

3.  Add baking soda, baking powder, and salt to the wet mixture.  Mix until well-distributed.

4.  Add about 1/2 your flour, and mix until the flour is just incorporated.  Scrape down the sides of your bowl, and then add the second half of your flour, mixing until just incorporated.  You don’t want to overmix here, or you’ll end up with tough cookies.

5.  Add oats and coconut, mixing until they’re just incorporated.

6.  Roll dough into balls, or use a cookie scoop to evenly portion out the dough.  If you're rolling the dough by hand, you’ll want a ball that is a little over an inch in diameter, and this should give you about 6 dozen cookies.

7.  Place the dough balls on a baking sheet lined with parchment or a silpat liner, leaving about 2″ between each cookie.  Bake for 8-10 minutes, until the edges are very lightly brown, but the center is still light in color and puffy.  This will result in a very moist, very chewy cookie.

8.  Let the cookies cool on the baking sheet for about 5 minutes, then move them to a cooling rack. Once they’re fully cooled, they can be stored in a ziploc bag or airtight container for up to a week.