I’m sound asleep by the time most parties start. The Campbell family started Miss Tamie’s surprise birthday party early so I could attend.

Amongst a well laden table of delicious party foods was one I’d never tasted. Warm corn dip.

I’m so glad Ashley doubled the recipe. I’m told it is invited to every party for friends, family and co-workers with the note, if you can’t attend, send the dip!

Y’all know Dottie Kidd is my kitchen hero. Her recipes always have a special touch that takes the food past the ordinary.

Yet they are easy and always delicious. You must put her Butterscotch Cake on your Thanksgiving and Christmas table.

You’ll have most of the casserole ingredients from the Thanksgiving leftovers.

Substitute turkey for the chicken and whatever green vegetable you have left over for the peas.

Chop extra onion, celery and carrots whilst you’re preparing dinner.

Butterscotch Cake

Compliments of Dottie Kidd

1 box yellow cake mix

1 (3.4-ounce) vanilla instant pudding mix

1 (11-ounce) bag butterscotch chips

1 cup chopped English walnuts

1 cup shredded coconut

4 eggs

1 cup sour cream

2/3 cup oil

Preheat oven to 325 degrees. Spray a bundt pan with Bakers Joy.

Whisk together cake mix, pudding mix, chips, nuts and coconut. Blend in eggs, sour cream and oil. Mix well. Spoon into the prepared pan. Bake one hour. Cool in pan 5-10 minutes. Continue to cool on a wire rack.

Dottie ‘s Caramel Glaze

1 jar caramel ice cream topping

2/3 can of eagle brand milk

Mix well; heat and pour over each serving.

Chicken Noodle Casserole

4 cups cooked and shredded chicken

12 ounces eggs noodles, cooked al dente

2 cans cream of chicken soup

1 1/2 cups sour cream

1 cup broth

1 cup diced onion

1 cup diced carrots

1 cup diced celery

1 cup frozen peas, thawed

Salt and pepper to taste

Bread crumbs or crushed Ritz crackers

Preheat oven to 350 degrees. Spray a 9x13 baking dish with Pam.

Cook chicken in water seasoned with salt and pepper and half a stick of butter. Cook noodles in the chicken broth after the chicken is done and removed. When the noodles are done, strain and reserve the broth. In a medium skillet, over medium heat using a little oil or butter cook carrots, onion and celery until crisp tender. Add reserved cup of broth and cook until tender. In a large bowl, combine all the ingredients. Pour evenly into the prepared pan. Cover loosely with foil and cook until bubbly. Remove foil, top with crumbs, increase heat to 400 degrees, return pan to the oven. Bake until the crumbs are lightly browned.

Homemade Seasoned Bread Crumbs

2 tablespoons finely chopped onion

2 tablespoons finely chopped fresh parsley

1 clove garlic, grated

8 ounces find bread crumbs

1/2 cup finely grated sharp cheddar cheese

In a medium bowl, toss all together. Transfer to a zip top bag and refrigerate until ready to use.

To use:

Sprinkle crumbs over casserole. Drizzle with melted butter. Bake until lightly browned.

Cook’s note: place all ingredients in a food processor and pulse to your preferred consistency.

Raisin Bran Crunch Cereal Cookies

2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon cinnamon

1 1/2 sticks butter, at room temperature

2/3 cup sugar

1/3 cup brown sugar, firmly packed

1 large egg

1/2 teaspoon vanilla

1 cup slightly crushed cereal

1 cup shredded coconut

2/3 cup chopped pecans

In a large bowl, cream butter and sugars until light. Add egg and vanilla. In a medium bowl, whisk together the dry ingredients. Add to the creamed mixture in two parts. With the mixer on low speed, add cereal, coconut and pecans. Line cookie sheets with parchment paper. Drop cookie dough by rounded tablespoons about an inch apart onto the prepared sheet. The cookies do not spread much. Bake 16 to 18 minutes or until golden around the edges. Cool five minutes on the cookie sheet. Remove to a wire rack to cool completely.

Mexican Corn Dip

Compliments of the Campbell family

1 can mexicorn or fiesta corn

1 cup mayonnaise

1 cup shredded Monterey Jack cheese

3/4 cup grated parmesan cheese

1/2 can diced jalapenos

Mix well and pour into the prepared pan. Bake 35-45 minutes or until brown around the edges and golden on top.

Miss Olivia Sipe is the owner of Miss Olivia’s Table in Maryville.

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