Terri's Corn Pudding Casserole

Terri’s Corn Pudding Casserole

¼ cup sugar

2 tablespoons baking powder

2 teaspoons salt

6 eggs

2 cups heavy cream (whipping cream)

1 stick butter (melted)

2 packages Martha White Sweet Yellow Corn Bread mix

1 pint sour cream

3 cans drained corn

Place all ingredients except corn in a blender and blend till smooth.

Pour into a greased casserole dish. Add corn and stir until mixed.

Bake at 350 for about 45-60 (depending on your oven) minutes until golden and set. If top becomes too brown, cover with foil.

Pressure Cooker Chicken & Noodles

Pressure Cooker Chicken & Noodles

Note: this makes an 8 quart pot full….can cut in half for a family dinner or for the 6 quart Instant Pot.

2 packages chicken tenders (about a pound each) cut into large bite sized pieces.

Set cooker on brown or sauté and brown chicken lightly.

Add all other ingredients in the order listed. Do not stir (must have liquid on the bottom to come to pressure).

32 oz chicken stock
2 tbs chicken bouillon (optional). I use the Better than Bouillon for the best flavor
1 stick butter

Celery (a few stalks) sliced ½ inch

Carrots (to your liking) sliced ½ inch
2  16 oz packages of Ream’s Frozen Egg Noodles

1 family sized (26oz) can of cream of chicken soup (or two 14oz cans). Spread to cover noodles.

Pressure cook on high for 12 minutes.  Natural release for about 10 minutes then release remaining pressure.  May need to add water if too thick.