A collection of Recipes by Deborah Dolen

Egg Souffle in a Cup – Using Egg Beaters

Egg Souflee Recipe by Deborah Dolen

I used a twenty ounce cup. Optional: Pat of butter nuked in bottom of cup for 30 seconds or less. (Depending on the strength of your microwave and how much butter.)

  • Pour 10 ounces of Egg Beaters into the cup and any additives (total volume) so the cup is half full. If you are using a much smaller cup – just pour enough that the cup is half full.
  • Nuke 4 times in 30 second intervals. Each time the egg will puff up and drop back down, and why 30 second intervals are needed.
  • When your sure the center is not liquid – you are done.
  • Serve immediately.

Corn Casserole Recipe

Corn Casserole by Deborah DolenThis is “the” dish I am expected to bring to almost any family event. Thanksgiving 2011 being no exception. This corn casserole recipe is so good, I am often bending over someone’s PC looking for where I have it on the internet to print for them-on the actual holiday. This year I will know to come right here!

Deborah Dolen’s Corn Casserole Recipe:

16 ounces of white corn

16 ounces heavy cream

14 ounces can creamed corn

2 ½ cups Ritz crackers – crushed

½ stick Butter

1 tablespoon sugar (or 1/2 packet of sweetener)

Salt & Pepper
Combine all ingredients, except for butter and ½ cup of crushed crackers, into a bowl and mix ingredients together. Place the mixture into a greased 8 x 12 casserole dish or pan. Sprinkle with remaining cracker crumbs over mixture and then place the ½ stick of butter in the middle. Place in the oven 400 Degrees for 40 Minutes, or until crust is brown.