Jalapeno Corn Souffle

A few years ago, my in-laws came to town for a visit and my step-mother-in-law made what she called corn souffle. I had never heard of such a thing.

And I’m from the South!

This is kind of like a spoon bread, and really versatile as far as ingredients go if you like changing things up.

This is my take on hers – of course I had to add some heat 😉

Jalapeno Corn Souffle


  • 1 box Jiffy cornbread mix
  • 1 can sweet corn
  • 1 can creamed corn
  • 3 tbsp all purpose flour
  • 1 cup sour cream
  • 1 egg, beaten
  • 1 jalapeno, washed and minced
  • 1/2 cup Monterey jack cheese, shredded
  • 1 tbsp salt


  • Preheat oven to 350° and spray a 9X9 glass baking dish with cooking spray.
  • Combine everything in a large mixing bowl and pour into baking dish. Bake for 45-55 minutes until slightly browned on top and bubbly.

The longer you bake this, the firmer it gets, so depending on your preference you could make it soft and mushy or firm and bread-like.
I like to add a little extra sour cream with mine (because I usually add a little extra jalapenos).

~Dixie Chik~

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Maple Bacon Biscuits

This is a recipe I found on Eat, Play, Love via Pinterest when I was having a big 3-hour long Pin Fest last Friday night.

Don’t judge- you know you spend hours on end pinning too. It’s crack-like.

Thanks to Pinterest, I have… (keep in mind these are not my pics – they’re “pins”)

Made my own beach spray:


Found a fantastically easy way to shred chicken:

Discovered that I definitely need to check my teenagers’ rooms/bags/friends for innocent looking gummy bears:

How To: Make Vodka Spiked Gummy Bears

Made my own Christmas Wreath:

Pinned Image

And finally, discovered (and still continue to discover) a ton of great recipes including this one…

Maple Bacon Biscuits

Adapted from Eat, Play, Love

2 cans biscuits, regular size (not Grands)

1/2 pound bacon, cooked and chopped into little pieces

1/3 cup brown sugar

1/4 cup all purpose flour

1/4 cup maple syrup

2 tablespoons butter, melted

Preheat oven according to biscuit instructions, and grease a 9″ round cake pan.

Combine all ingredients except biscuits in a mixing bowl, stirring several times to incorporate everything together. Pour and spread into the cake pan.

Tear the biscuits into pieces (I tore them into 2 or three pieces per biscuit, some I even left whole) and layer on top of the syrup.

Bake according to biscuit directions. Flip the pan onto a serving plate, so the syrupy bottom is on top.

Bacony, biscuity, and sweet at the same time.


What have you found on Pinterest??


~Dixie Chik

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Orange Salsa Verde

Of all the foods I love, Mexican cuisine is right up there at the top of the list. So many things to love about it; all the different peppers used, slow cooked meats, cheeses, tortillas…but I really love how versatile salsas and picos can be.

I discovered Salsa Verde (or tomatillo sauce) about 10 years ago at a mexican restaurant. It’s not that I hadn’t seen it before; I just never gave it enough thought to try it. Once I did, it instantly became one of my favorite flavors. I think it’s the tanginess I like so much.

I actually intended on making a classic salsa verde, but once I had my tomatillos prepared I realized I was out of limes. However, thanks to my family’s love of oranges, I had plenty of those, so I thought why not – It’s a citrus, right? It works so well!

Then I googled it and discovered I’m not the first genius to sub orange juice for the lime into this yummy salsa.

I’m still proud of it 😉

Orange Salsa Verde

10 tomatillos, peeled of husks and chopped into chunks

1 large orange, juiced

1 small onion, quartered

1/4 cup pickled jalapenos

Handful of fresh cilantro

1 tbsp salt

Combine everything into a food processor and pulse until desired consistency. Salt to taste.

Feel free to adjust the ingredients however you want. More jalapenos? Sounds good to me! This made a large jar that I’ve kept in my fridge for a couple of weeks, but it’s dwindling!

 Dip with tortilla chips or pour over enchiladas, burritos, or nachos.


~Dixie Chik~

P.S. Check this recipe out, along with lots of other recipe links on Kelly The Kitchen Kop.


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OXO Giveaway Winner

Congratulations to Kris from From Sugar Cookies to Peterbilts on winning the OXO Egg Beater!

Kris said…

This would be an amazing gadget to get my boyfriend to help in the kitchen! He could make the scrambled eggs for breakfast!

Contact me at shea (at) dixiechikcooks (dot) com to claim your prize!

Hope everybody has a great week!


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Perfect Scrambled Cheese Eggs and OXO Giveaway

One of the best things about weekends at our house is Sunday morning breakfast. Mark always cooks this with me, and sometimes he even does everything by himself. It’s the one meal he likes to be in charge of – and I just love him being in the kitchen with me ♥.

He says it’s the only thing he’s good at making…but I know better because he makes a perfect Chicken Parm, just one of a few of his specialties. He also makes outstanding home fries. As a matter of fact, I think I need to post those – I should have already shared those with you by now!

Our two favorite ways to make eggs are over-medium and scrambled with cheese. We have experimented with lots of different cheeses – Cheddar, Mozzarella, Muenster, Colby…you get the picture. Hands down Velveeta is the best to make cheese eggs, although Muenster is a pretty close second; but it doesn’t have quite the velvety smoothness that the Velveeta has. Also, we found using salted butter as opposed to unsalted makes a significant difference.

Recently, I was sent a package from OXO with two of their Egg Beaters – one for me to try out and review for my readers, and one to give away. How sweet are they?

Last Sunday we put it to the test with our scrambled eggs. I have to say it was very easy to use and comfortable. It obviously did the job well….

And it’s so pretty and sleek….

I can think of a lot of uses for this little gadget. So many times I need something not quite as powerful as a hand blender, but yet more efficient than a whisk – like boxed cake and brownie mixes, cornbread batter, dip recipes, etc.

No more hand cramps from beating with a spoon for “2 minutes”. My hand does not deserve that abuse!

Cheese Scrambled Eggs (for two)

4 Jumbo eggs

1″ slice from Velveeta cheese block, diced

2 tbsp salted butter

Splash of milk (doesn’t matter what % – we use fat free but I’m sure whole is better)

Salt and Pepper

Heat a skillet over high heat and melt butter. Whisk the eggs together using a fork and add a splash of milk. Add the eggs to the pan and stir/flip with a large plastic spatula constantly, adding the cheese after about 15 seconds. Consistently stir until done. We obviously like a little brownness on ours, but you don’t need to cook them that long – only until they aren’t runny. Also keep in mind they will continue to cook for a minute or two after you plate them.

Salt and pepper to taste. (But please don’t ruin them and add ketchup).

Here are a few features of the OXO Egg Beater:

*  Smoothly rotating gears are enclosed for protection and easy clean-up.

*  Soft, comfortable, non-slip grips on turning knob and contoured handle.

*  Sturdy stainless steel beaters can be removed for cleaning or tasting.

*  Beaters are elevated and continue to work while device rests on bottom of bowl.

*  Perfect for eggs, light batters, whipped cream and more.Base detaches from top and is dishwasher safe.

Now, here’s how to enter for the giveaway. You will get one entry for each of the following:

*  Leave a comment on this post telling me what you would like to make using your OXO egg beater.

*  Like Dixie Chik Cooks on Facebook and follow me on Twitter.

*  Like OXO on Facebook and follow them on Twitter.

 Good luck!


~Dixie Chik~

This contest closes on Sunday, January 8th, 2012 at 12:00 CST and the winner will be chosen by random.org.

Many thanks to OXO for the gift sponsorship.

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