I have made this corn pudding so many times that I could probably do it in my sleep with my hands tied behind my back.

I make it for cookouts, shrimp boils, Thanksgiving, and even as a side dish for weeknight dinners. Reasons why this recipe is awesome: it’s super simple, it’s inexpensive to make, and everyone LOVES it!

It’s a bit sweet from the Jiffy Corn Mix, but I like my cornbread on the sweeter side (which is totally faux pas in the south!). It’s gooey, creamy, cheesy…what more could you need?

SOUTHERN CORN PUDDING

1 box Jiffy Corn Muffin mix
1 cup sour cream (I use light and it doesn’t affect the taste)
1 can kernel corn, drained
1 can creamed corn
1/2 stick butter, melted and slightly cooled
1 egg
1-2 cups shredded cheddar cheese (just depends on how cheesy you like it!)
1 can chopped green chiles, drained (totally optional but makes it delicious)

1. Preheat oven to 350 and spray a 9×11 casserole dish with cooking spray.
2. In a large mixing bowl, mix all ingredients together until well blended. Pour into prepared baking dish.
3. Bake 45-55 minutes, or until center of casserole is no longer jiggly. If the casserole begins to get too brown, lightly tent some foil on top for the remainder of baking time.
4. Remove from oven and allow to sit for 5-10 minutes before serving. Dig in and enjoy! Leftovers are great, too.

You will use the heck out of this recipe all throughout the year. Happy Cooking!

It’s back to school season which means busy evenings AND hungry kiddos! What could possibly go wrong with that scenario?!

I don’t know about you, but I’m in such a rut when it comes to dinner. If we never have burgers, grilled chicken, or tacos again, it would be too soon.

To help us all combat the dinner time scramble, I’ve compiled a list of 50 easy and fun ideas. I’ve made the majority of the recipes in this round up, but I’ve added some that I hope to try. Hopefully these will help you bust out of your supper time rut and keep your family healthy and happy!

COMFORT CLASSICS:

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Momma’s Meatloaf

Lasagna Soup

Ina Garten’s Lemon Chicken (family favorite!)

Stuffed Shells with Meaty Tomato Sauce (freezes great, too)

Crescent Taco Bake

Old School Chicken and Rice Casserole (Plain Chicken has tons of family-friendly meals)

Mexican Haystack Rice Bowls

Garlic Ranch Chicken Wings

Million Dollar Spaghetti

Hobo Dinner (so many variations- use what your family likes!)

SLOW COOKER/ INSTANT POT:

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Swedish Meatballs

Instant Pot Sloppy Joes

Taco Soup (I just dump all ingredients in a slow cooker all day on low- brown meat first)

Beef Stroganoff

Skinny Italian Turkey Meatballs (these have been on our rotation for years!)

Pork Carnitas

Ham and Potato Soup

Beef Gyros

Creamy Ranch Pork Chops

Instant Pot Shredded Mexican Chicken

BREAKFAST FOR DINNER:

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Cheesy Sausage and Egg Sliders

Buttermilk Blueberry Breakfast Cake

Biscuit and Gravy Dippers (need to make these ASAP for Mac!)

Ham, Egg, and Cheese Pockets

Ham and Cheese Hash Brown Casserole

Sheet Pan Banana Blueberry Pancakes (genius idea)

Sausage and Cream Cheese Quiche (quiches also freeze well)

Cracker Barrel Hash Brown Casserole

Strawberry Vanilla Smoothie

Sausage, Egg, and Cheese Crescent Bake (I’ve made this recipe more than any other!)

MEATLESS:

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Broccoli Cheese Potato Soup

Tomato Avocado Melts

10 Minute Oven Baked Tostadas (add meat if you like!)

Parmesan Garlic Spaghetti

Mexican Zucchini Burrito Boats

Grandma’s Meatless Baked Ziti

Cheesy Spinach Quiche

Black Bean, Rice & Veggie Tacos

Pesto Grilled Cheese

Southern Baked Macaroni and Cheese

THIS AND THAT (marinades, sides, etc.):

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Garlic Parmesan Roasted Potatoes

12 Easy Essential Marinades (I refer to these all the time)

Slow Cooker Queso Blanco Dip

Roasted Eggplant (I can’t get enough!)

Banana Oatmeal Muffins (I make a big batch and freeze for easy weekday breakfast)

Crunchy Taco Cups

Baked Meatball Parmesan

Easy Parmesan Risotto (this recipe is insanely good and SO EASY)

Baked Lemon Pasta

Mexican Rice

We are finally settled into our new home and we couldn’t be happier! It feels so good to be in our own space again after renting for a year. Now that it’s summertime, we are taking full advantage of the pool, the beach, the boat, and, of course, the grill.

We find ourselves grilling dinner a few times a week. It’s just too easy to fire it up while the kids are in the pool and let them swim until dinner time.

I recently made a grilled summer veggie pizza based on a recipe from the cookbook of one of my favorite bloggers. The Pretty Dish is by Jessica of How Sweet Eats and it’s chock full of drool-worthy recipes and beauty DIYs that are so cool! I’m part of a book club dedicated to the cookbook on Facebook and we are cooking our way through the book.

Back to the pizza! Jessica’s original recipe calls for a homemade dough and roasted kale…on a pizza…holy yum! I flat out forgot kale when I was at the grocery store, but decided sauteed zucchini would make for a perfectly delicious and summery substitute.

The creamy ricotta mixture paired with the bright summer veggies (corn, tomato, and basil, oh my!!) was so delicious! To make this pizza even more summery, we threw it on the grill for a few minutes and it had a perfect charred crust.

I will be making this again for sure! It would be great with a swirl of pesto in the ricotta, as well. I love a veggie pizza, but if you can’t live without meat (ahem, my husband) throw some grilled chicken on!

Grilled Summer Veggie Pizza
(Based on Summer Garden Pizza from The Pretty Dish)

1 large pre-made pizza crust (or homemade if that’s your thing)
2 medium zucchini, washed and sliced into half circles
2 tbsp. olive oil, divided
1/4 cup grated Parmesan cheese
2/3 cup ricotta cheese
1 tsp. garlic salt
8 oz grated mozzarella cheese
1 cup grape tomatoes, halved
2 ears fresh corn, cut off the cobb
fresh basil

1. Preheat grill to 450 degrees. Place pizza stone or pan on grill while it preheats (we have one similar to this for the grill).

2. While grill preheats, heat up a large skillet over medium high heat. Add 1 tbsp olive oil, then zucchini slices. Cook until they begin to soften (you still want a little bite), about 6-8 minutes. Season with salt and pepper. This can easily be done ahead of time, too.

3. Brush pizza crust with remaining tbsp. of olive oil. In a small bowl, stir the Parmesan and garlic salt into ricotta, then spread mixture over crust and sprinkle on half the mozzarella. Add tomatoes, zucchini, and corn. Add remaining mozzarella.

4. Grill pizza over indirect heat for about 10 minutes, or until cheese is melted.

5. Allow pizza to cool just a few minutes, then sprinkle with sliced basil, cut, and serve!