Corn Wagon Wheels Recipes

CORN WAGON WHEELS

Steps:

• Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
• Cut each ear of corn into 6 (1/2-inch) slices; place on cookie sheet. Drizzle with olive oil; sprinkle with sea salt and smoked paprika.
• Bake 12 to 15 minutes or until hot. Serve with ranch dressing.

WESTERN WAGON WHEELS

Steps:

• In large skillet cook beef for about 5 minutes till well browned.
• Stir in pasta, tomatoes, water, corn and bbq sauce; bring to a boil.
• Reduce heat to low; cover and simmer 15- 20 minutess or untill pasta is tender, stirring occasionally.
• Season with salt and pepper.

WAGON WHEEL SUPPER

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Stir in the water, soup, corn, spaghetti sauce mix and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. , Drain pasta; stir into beef mixture. Top with cheese; cook and stir for 2 minutes or until cheese is melted.

CHUCK WAGON CORNBREAD

Steps:

• For the cornbread: Heat the oven to 350 degrees F.
• Remove the labels from 12 to 14 empty 14-ounce cans or Mason jars (leave on the bottoms). Wash and dry the cans, then brush the insides of the cans with 2 tablespoons of the melted butter. Dust the insides with cornmeal. Arrange on baking sheets.
• Spread the 1/2 cup cornmeal on another baking sheet and bake until toasted, 15 to 20 minutes, stirring occasionally to avoid uneven baking. Remove from the oven and set aside to cool.
• Cut the kernels from the corn cobs. Break the cobs in half. Combine the cobs, kernels, milk, salt and vanilla seeds (save the pod for the glaze) in a saucepan and place over medium heat. Bring to a simmer; adjust the heat and simmer 15 minutes. Remove the pan from the heat, cover, and let the mixture steep until cool. Strain the kernels and reserve the flavored milk and the kernels separately. Discard the cobs.
• Grind the dehydrated corn to a fine powder in a food processor or blender. Put the corn powder, flour, toasted cornmeal, sugar and baking powder in a large bowl and whisk to combine. Put the flavored milk, eggs, the remaining 6 tablespoons melted butter, and the oil in a medium bowl and whisk to combine. Whisk the wet ingredients into the dry ingredients. Add the buttermilk and mix well, then mix in the strained corn kernels.
• Divide the cornbread batter between the cans, filling each three-quarters full, or pour the batter into a buttered 9x13-inch pan or into buttered Mason jars. Bake for 15 minutes, rotate the baking sheets, and then bake until the tops are golden brown and a cake tester inserted into the cans comes out clean, about another 20 minutes. (A 9x13-inch pan of cornbread will take about 45 to 50 minutes.)
• While the cornbread is baking, prepare the glaze: In a small saucepan, melt the butter over low heat. Add the syrup, soda, salt, vanilla bean paste and the reserved vanilla bean pod. Bring up to a simmer and continue to simmer until the syrup thickens slightly, 10 to 15 minutes. Remove from the heat and discard the vanilla bean. Whisk in the bourbon, and set aside. (The glaze can be made ahead and reheated when needed.)
• Remove the cornbread from the oven and set the cans on wire racks to cool for 10 to 15 minutes. With a fork or a skewer, poke holes into each cornbread; this will allow the syrup to soak into the bread. With a pasty brush, liberally paint the tops of the breads with syrup (or drizzle the syrup into each can). Let cool completely. If using a 9x13-inch dish, poke holes into the top of the cornbread and glaze as with the cans.
• Remove the cornbreads from the cans to store as leftovers. They will keep for 2 to 3 days in an airtight container at room temperature.

WAGON WHEEL COOKIES

Steps:

• In a large bowl, cream together the shortening and sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, cocoa, baking powder and salt; stir into the creamed mixture. Stir in walnuts if desired. Cover dough and chill for at least one hour.
• Preheat oven to 350 degrees F (175 degrees C). Roll the dough into walnut sized balls. Roll the balls in confectioners' sugar. Place the cookies 2 inches apart onto the cookie sheet.
• Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

WAGON WHEEL CASSEROLE

Steps:

• In a large nonstick skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain. In a shallow 3-qt. baking dish coated with cooking spray, toss pasta, Parmesan cheese, green pepper, spaghetti sauce and beef mixture., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with mozzarella cheese. Bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.

BBQ WESTERN WAGON WHEELS

Steps:

• Cook beef in skillet until brown. Stir in remaining ingrediants and bring to a boil. Cover and simmer fro 15 minutes or until pasta is tender.