Corn Casserole

Corn Casserole

Ingredients:

1 (15 ounce) can cream-style corn

1 (11 ounce) can whole niblet style corn

2 eggs

1 cup sour cream

1 (8.5 ounce) package dry corn bread mix

1/2 cup butter, melted

1 cup shredded Cheddar cheese


Directions:

Preheat oven to 350 degrees F. Grease a 8 x12 inch casserole dish.In a mixing bowl, combine cream corn, niblet corn, eggs, sour cream, muffin mix, and butter. Pour into prepared casserole dish.

Bake in a preheated oven for 30 minutes or until lightly brown.

Samoa Oreo Cookies

Samoa Oreo Cookies

Ingredients:

1 box Devils Food Cake Mix, dry

2 eggs

1 cup oil

Caramel Butter cream Frosting:

1 cup butter, softened

3 cups powdered sugar

1 cup caramel topping

1 tsp. vanilla

3 Tbsp. milk,

1 1/2 cups toasted coconut


Directions:

Mix cake mix, eggs and oil together in a large bowl. Roll dough into small balls. Gently flatten and place on greased cookie sheet.

Bake 350 F for 8-10 minutes. Let cookies cool completely.

While cookies are cooling, make  Caramel Butter cream Frosting. In a large bowl, cream softened butter. Add powdered sugar, caramel topping, vanilla and milk. Add more milk and/or powdered sugar to reach desired consistency.

Place a little bit of frosting on the bottom half of each cookie. Gently press some toasted coconut over the tops of frosting. Press the two bottom halves together to create oreo sandwich cookie. Repeat for all cookies.