Corn Dip is a great party snack that’s super simple to make! First start by measuring your mayo and sour cream then mix thoroughly together. Next, you are going to open and strain the corn and rotel. Lastly, mix your corn, rotel, and shredded cheese together! That’s it, you’re done! Super fast and easy party snack on the fly but, don’t forget your chips!
     Everyone has their own favorite party dip but this one’s my familys’ favorite! My mom used to make this all time when I was growing up. It was at every Super Bowl, birthday, and camping trip. I learned how to make this when I was probably 13, since then we’ve added a few new spices here and there! This is my boyfriend’s favorite dip! There isn’t a weekend that goes by without a request for corn dip! Let me know what you whip up this dip for!

​     Start by making your chicken Alfredo. Boiling water in a large pot for your noodles. Heat up a large sauce pan with 1/4 stick of butter. Fully cook your chicken. Make sure to add your noodles to your boiling water and fully cook them. Strain out the water when finished.
     Once your chicken is cooked dump in your Alfredo and milk. Mix together adding in softened cream cheese. Once this is mixed together stir in your shredded and parmesan cheese.
     When you have a good texture dump the sauce and chicken into your pan with the noodles.
     Now is where your bread bowls come in handy! Preheat your oven to 350 degrees. If you are using a loaf of bread cut it into 4 large pieces and hollow out one end. If you have bread bowls they are already perfect! Take the rest of your butter and spread it around the inside of the bread. You can sprinkle in some garlic salt here too if you like.
     Stuff your chicken Alfredo into your bread and bake for 5-10 minutes and enjoy!
     This is the perfect Sunday night supper for your family to enjoy!
Please let us know if you give this a try!
email us at: publisher@livingheremidwest.com
​By Shelby Pitzer

​Ingredients
​
2 cups milk
2 cups chicken broth
1/2 cup chopped onions
1/2 cup shredded carrots
1/2 cup diced tomatoes
1/4 cup chopped chives
1 lb breakfast sausage
2 cups hash browns (shredded)
1 stick of butter (¼ lb)
1 cup shredded cheese
Seasoning to taste

​     Heat up a large frying pan with ¼  of a stick of butter. In this pan fully cook your breakfast sausage and onions. After they have finished cooking, place your tomatoes and carrots on top and turn your burner off. After your tomatoes have softened, place the mixture into the soup base.
     To make the base of your soup, put your milk and broth into a large pot. Use medium heat to warm the base. High heat will scorch the milk.
     The last thing your soup needs is hash browns. To cook these, melt the rest of your stick of butter into the large frying pan you used earlier. When cooking hash browns use high heat and butter instead of oil. This helps get that perfect golden crunch.  Once they have finished cooking, carefully them place in the soup. Season to your taste with your favorite seasonings.
     The last thing to do is add your cheese and chives. Let the soup simmer on low for about an hour. This helps all the flavors mix together.  Enjoy!
     Food has always been the heart of my family. We always had people over for supper when I was a kid. It seemed as if our house had a revolving door. All of my parents’ close friends had kids my age and we were always up to something. Between fishing and hunting we were always cooking up something new. So in honor of the holidays this year, cook with your family! Enjoy having everyone back under one roof, even if it is in separate rooms. I want to hear about it! The next time you send your subscription in, let me know! I enjoy all the notes you guys leave, getting the mail is my favorite part of the day!
     Happy Holidays! And get cooking!
By Shelby Pitzer

Ingredients
Batter
(Catfish Nuggets)
2 filleted catfish
(chopped into nuggets)
(bite size)
½ Cup Pancake Mix
1 egg
1/3 cup milk
2 tsp flower
1 tsp seasoning salt
1 tsp pepper

Egg Wash
(Eggplant)
1 sliced egg plant(1/4” thick)
3 eggs
¼ cup milk

Breading
(Catfish & Eggplant)
½ cup Italian Style Breadcrumbs
1/3 cup Parmesan Cheese

     Let’s make a fall Friday night supper just like Grandpa & Grandma used to make!

     Place a large frying pan on medium meat with a half a stick of butter. Warm up a fryer to 350 degrees. Oil fryer frying pan or air fryer, I prefer my air fryer it makes it a little less greasy.
     
     To start make your batter, egg wash, and breading with the ingredients listed above. These are super simple but very tasty!
     
     After that’s all made dip eggplant slices in egg wash and make sure it’s covered well. Then place in breading and cover both sides. Place in your frying pan, flip after about 5-6 minutes or when the bottom side is golden brown.  These will take about 8-12 minutes to cook. Once the eggplant is done, I like to sprinkle some parmesan cheese over the top.
     
​     Now it’s time to get started on your catfish nuggets! Coat each nugget in the batter then cover in the breading. Place in fryer for about 8-12 minutes. Make sure to shake them around about halfway through so they do not stick. Once those are done that’s all there is to it! Enjoy a nice and easy delicious meal!

Add meat if desired. I have used chicken, shrimp, breakfast sausage and hamburger (1 cup).For less spice, leave out Red Pepper Flakes.​

First I start by boiling my noodles in water. Let them cook until they are soft. Once you get the noodles in the water, start cooking the meat you have chosen. Preheat your oven to 350 degrees. The meat and noodles should get done cooking at the same time. While my noodles and meat are cooking, I make the filling.
To start the filling, melt your cream cheese and butter in the microwave until it is smooth and creamy. Then I add fiesta blend cheese, mozzarella cheese, parmesan cheese, meat, chopped onion and chives. Stir until mixed evenly. Then  seasonings; garlic powder, red pepper, Italian seasoning, seasonal salt and black pepper. Then thoroughly mix all of the filling together.
Once the noodles and meat are completely cooked, I pour them into my strainer and leave them there to cool. While they are in the sink, I run cold water over them. This keeps them from getting hard and sticking together.
 Next you will take the filling and stuff it into the noodles. I have found that this best works with a smaller spoon. Spray a pan with your nonstick cooking spray and lightly cover the bottom with spaghetti sauce. You will place all of your stuffed noodles into that pan. Take the rest of your spaghetti sauce and pour it evenly over the noodles and then bake for 15-20 min. Then pull them out to cool and enjoy!