Crock Pot Creamed Corn

CornCan I confess here that I never knew that you could make creamed corn from scratch?

My idea of creamed corn was the stuff you buy in a can by accident when you’re looking for canned corn.

Oh – but how wrong I was!

I discovered this gem recently and had to pass it on!

It’s rich and delicious and so easy to make!

We put it in the crock pot on low before we leave for church – and the corn is hot, creamy and ready to eat when we get home. It’s the perfect side dish for our traditional meat and potatoes Sunday lunch.

I took it to a recent potluck and brought home rave reviews and an almost empty crock pot.

It would be a great addition to a Thanksgiving meal, too!

Crock Pot Creamed Corn

16 ounces frozen corn (I used a fat quart of our home-frozen corn)
8 ounces of cream cheese
1/2 cup butter
1/2 cup milk
1 tablespoon white sugar

Melt the butter and cream cheese. Add the milk and sugar.

Stir in the frozen corn and put everything in a crock pot.

Season with salt and pepper.

Cook on high 2-4 hours or low 4-6 hours.

It’s that easy folks!

Enjoy!

I’ve linked this post with Tempt My Tummy Tuesday at Blessed With Grace and Tasty Tuesday at Balancing Beauty and Bedlam.

Chocolate Peanut Butter Ice Cream Dessert

DessertIt’s summertime!

The days are longer.

The temperatures are higher and my days are busier!

It sounds like the perfect time to make a yummy ice cream dessert!

This recipe was the inspiration for two of our family favorites, Chocolate Strawberry Ice Cream Dessert and Chocolate Ice Cream Dessert.  Both of which we’ve enjoyed often.

But would you believe that we have never made the original?!

It was past time to try it.

And it was delicious!

Chocolate Peanut Butter Ice Cream Dessert

1 cup vanilla wafer crumbs
1/2 cup finely chopped peanuts
1/4 cup butter or margarine, melted
2 tablespoons powdered sugar
6 cups chocolate ice cream, softened, divided.

Filling:
3 ounces cream cheese, softened
1/3 cup peanut butter, either crunchy or smooth
3/4 cup powdered sugar
1/4 cup milk
1/2 cup whipping cream, whipped (I cheated and used about 4 ounces of Cool Whip)

Line the bottom and sides of a loaf pan (9 inch x 3 inch x 5 inch) with heavy duty aluminum foil.

Combine the vanilla wafer crumbs, chopped peanuts, melted butter and 2 tablespoons of powdered sugar. Press half into the bottom of the foil lined pan. Freeze for 15 minutes.

Spread half of the ice cream over the crust and freeze for 1 hour.

(Here’s a hint for the ice cream: a half-gallon carton is the perfect size! Open it up lengthwise and cut the rectangle of ice cream in half. Then cut one of the halves into thirds and squish them into the loaf pan. Put the rest of the ice cream in the freezer till later.)

Meanwhile, for the filling, beat cream cheese and peanut butter in a mixing bowl. Add powdered sugar and milk. Mix well. Fold in whipped cream.

Spread over the ice cream and freeze for 1 hour or until firm.

Spread with remaining ice cream – the pan will be very full. (Just cut the remaining half of the carton of ice cream into thirds and start squishing it in!) Press the remaining crumb mixture on top. Cover and freeze for several hours of overnight.

Remove from the freezer about 10 minutes before serving. using the foil, remove the loaf from the pan and discard the foil.

Cut into pieces with a serrated knife.  It should yield 10-12 large slices, or 15 smaller ones.

Enjoy!

I’ve linked this post up with Tempt My Tummy Tuesday at Blessed with Grace and Tasty Tuesday at Balancing Beauty and Bedlam.

Cream Cheese Cut-Outs

Sugar CookiesIt’s hard to believe that Matt’s high school graduation and party are in less than 2 weeks!

Although if you were hanging around our kitchen lately – you might guess that something is in the works!

The girls and I have been baking up a storm and filling the freezer with cookies for his big day.

We are making our staple cookie – oatmeal peanut butter chocolate chip, our family’s favorite gingersnaps, and these cream cheese cut-outs.

We love these sugar cookies! The recipe originally came from my sister-in-law, who got it from her husband’s grandma. (I guess that means I got the recipe from my husband’s sister’s husband’s grandma!)

They are so moist and easy to roll out and the cream cheese adds a great flavor. We did a sprinkle of just white sugar on these – but have used colored sugars in the past and even frosted them.

Cream Cheese Cut-Outs

1 cup butter
2 cup sugar
2 – 3 ounce packages cream cheese
2 eggs
1 teaspoon vanilla
4 cups flour
1 teaspoon baking powder

Cream together the butter and sugar. Add  the cream cheese, eggs and vanilla.

Add the flour and baking powder. Mix well.

Chill for at least 2 hours. Roll and cut out.

Bake at 350 degrees for about 10 minutes.

Makes about 3 dozen 2-1/2 inch cookies.

Enjoy!

I’ve linked this post up with Mingle Monday at Add a Pinch, Tasty Tuesdays at Balancing Beauty and Bedlam, Tuesdays at the Table at All the Small Stuff and Tempt my Tummy Tuesday at Blessed with Grace.

Chocolate Chip Cheesecake

chocolate chip cheesecake It’s birthday season again.

Angel Girl begins our round of summer birthdays. It’s been a year of changes for her.

I’m not sure when exactly it happened, but I slowly realized that she never played with the Polly Pockets anymore – and the doll house was sitting idle.

I knew she was growing up when she asked for a cheesecake instead of the traditional birthday cake.

No worries – we all love cheesecake. But there was still a hint of sadness that my little girl is growing up.

No more castle cakes, or flower cakes, or Candy Land cakes (my personal favorite!).

She’s  slowly moving into the world of adults.

She picked a chocolate chip cheesecake, and I used two different recipes to create this one.  Since I didn’t have any vanilla wafers, I substitutes graham crackers crumbs in the crust. It tasted great – and since we all know that the crust is just the conduit to hold the cream cheese filling together to get it to your mouth – it was perfect! 🙂
Chocolate Chip Cheesecake

2 cups vanilla wafer crumbs
1/2 cup finely chopped walnuts
1/4 cup sugar
3 Tablespoons baking cocoa
1/3 cup butter or margarine, melted

Filling:

3 packages (8 oz. each) cream cheese, softened
1 cup sugar
2 tablespoons flour
3 eggs
2 tablespoons heavy whipping cream
2 teaspoons vanilla extract
1-1/2 cups miniature semisweet chocolate  chips

In a bowl, combine the first five ingredients; stir in butter. Press onto the bottom and 1 inch up the sides of a 9-in. springform pan. Refrigerate for 15 minutes.

In a mixing bowl, beat cream cheese until smooth. Combine sugar and flour; beat into cream cheese.

Add eggs; beat on low speed just until combined. Add the cream, vanilla and chocolate chips.

Pour into prepared crust. Place pan on a baking sheet. Bake at 350 degrees for 60-65 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. (Cheesecake top may crack.)

Refrigerate overnight. Remove sides of pan. Garnish the cheesecake with mini chocolate chips. Refrigerate leftovers. Yield: 12-14 servings.

Enjoy!

I’ve linked this post up with Lisa over at Stop and Smell the Chocolates and at Foodie Friday at Designs by Gollum.

Cheesy Chili Dip

Dip It’s graduation time again and it’s time to start making the rounds of all those open houses!

Think sheet cakes and cream cheese mints. 🙂

Our first graduation of the season was my niece Lexie’s – who graduated last weekend from a small Christian school.

It was so small there were only 8 graduates – and each one had in a part in the ceremony. It was a fun evening with hands-down, no questions, the very best graduation address I have ever heard!

The next day at her Open House, my sister-in-law served some really yummy chili dip. People were raving over it as they went back for seconds and thirds and fourths.  Many a diet was busted that afternoon- including mine.

The great thing is – it was super simple! It has – are you ready for this – 2 ingredients. Yes, two!

8 ounces cream cheese

1 jar Hormel chili (no beans)

Just heat them together and serve with tortilla chips.

My sister-in-law just dumped them in the crock pot and stirred them together.

Super simple and super yummy – which left us all free to spend time together making special memories.

Perfect!

I’ve linked this post up with Tasty Tuesday and Tempt my Tummy Tuesday.