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Editor’s Note: Newsroom Nosh is a compiled monthly recipe column created by the editorial staff from family or personal recipes.

My fiance, Paul, loves to cook and I love to eat his food.

One of his favorite things to do is find a recipe for something he’s never tried and then make it his own.

After deciding over the summer, on a whim, that we were in the mood for a traditional Thanksgiving dinner, he researched recipes for turkey, gravy and more to mold to our tastes. While the meal as a whole ended up being delicious, the one dish that has featured in several dinners since then – a dish that’s a classic and comforting addition to holiday gatherings – is baked corn.

The recipe Paul chose evolved from Julie Clark’s Five-Ingredient Corn Casserole, posted on

Also called baked corn or corn pudding, we’ve found this recipe to be extremely versatile – Clark suggests variations that include eggs, sugar, cheese, and more.

We love to add a little sugar, as the sweetness makes it the perfect addition to a savory dinner.

Plus, while Clark uses sour cream, Paul prefers a brick of cream cheese. Other changes include using an extra can of corn, especially crispy sweet corn, and cooking a little longer than recommended.

That said, the preparation is easy, but the cooking part requires patience. Here’s how Paul makes it work.

Sweet baked corn

2 cans of crispy sweet corn, drained

1 can creamed corn, undrained

1 brick (8 oz) cream cheese

1 stick (1/2 cup) melted butter

1 can Jiffy Corn Muffin Mix

1 tablespoon granulated sugar (or to taste)

Preheat your oven to 350 degrees Fahrenheit and grease an 8 × 8 baking dish. If you are cooking for a larger gathering, double the recipe and use a 13 × 9.

Drain the cans of crispy corn and melt your butter. You can also microwave the cream cheese in small increments to soften it.

Once everything is ready, mix all the ingredients together and pour the dough into your buttered mold.

Throw it in the oven and go watch a seemingly endless stream of TikTok videos while you wait. After about an hour, the top of the cooked corn should be a nice golden brown while the center is a combination of cream and cornbread.


-Katelyn Hibbard,

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A cookie my grandma always talks about is what she calls “Cookies that melt in your mouth”, better known as Amish cookies. She will be the first to tell you how delicious they are and how the buttery flavor of the cookie appears when you bite it.

Amish cookies

1 cup of oil

1 cup of butter

1 cup of powdered sugar

1 cup of regular sugar

2 eggs

1 teaspoon of baking powder

1 teaspoon of baking soda

1 teaspoon of vanilla

4 1/2 cups flour

Combine the oil, butter, powdered sugar and regular sugar all together.

Add two eggs, 1 teaspoon of baking powder, 1 teaspoon of baking soda and 1 teaspoon of vanilla and mix.

Mix in 4 1/2 cups of flour.

Drop teaspoonfuls of the mixture onto ungreased cookie sheets.

Bake at 375 degrees Fahrenheit for 10 to 12 minutes or until cookies are lightly golden.

-Jon Gerardi,

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My grandmother, Beverly, always makes lots of snacks for our family Christmas dinner. She has pretzels, cookies of all flavors, bread, cheese, sausage, crackers, and any kind of dip you can think of, and these are just snacks. For dinner, she has more of a central meal, with tons of side dishes like corn, mashed potatoes, pasta salad, baked mac and cheese, and homemade pickles. . Needless to say, if you go away hungry, that’s a problem.

My favorite snack she makes are baked oyster crackers and it’s totally easy and adaptable. If you need gluten-free things for your diet, just find a gluten-free pretzel or cracker, and if you eat dairy-free, this snack is perfect for you. You can also choose not to bake the crackers.

In the oven or without cooking

Oyster crackers

1 bag of oyster crackers (you can substitute the pretzels if you prefer)

1 cup of oil (any kind)

1 packet of dry Ranch seasoning (gluten free)

Start by taking your oyster crackers or pretzels and place them in a bowl. Add the oil of your choice and the sachet of Ranch seasoning and mix well. If you’ve chosen to use pretzels or don’t want to bake your oyster crackers, you can stop at this point and enjoy your tangy Ranch snack!

If you want to toast your oyster crackers, set the oven to 300 degrees Fahrenheit.

Place the seasoned oyster crackers on a flat baking sheet. You don’t need to spray this.

At this stage, I personally like to add a pinch of garlic powder or garlic salt to give it an extra zest. Mix well.

Place the baking sheet in your oven for about 2 minutes, making sure to check frequently. You can also turn the crackers halfway through cooking. You just want them to be broiled in the oven.

Remove them and let them cool. So you and your family can enjoy!

-Mallorie McIlwain,

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