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.

Thanksgiving

Our Thanksgiving weekend turned out to be quite a busy one – so busy that it’s taken us all a few days to recover!

We started out on Thanksgiving Day at church where we helped to serve a traditional Thanksgiving meal to anyone in the community who didn’t have a place to go or family to spend the day with.

LL

It was the second year the church opened its door for a Thanksgiving meal and we were thrilled with the attendance and support.

My responsibility was to cook and bring the turkeys and make the gravy. I fretted over that gravy.

I prayed over that gravy.

I’m happy to report that it was well received! 🙂

The kids loved hanging out after they helped served drinks and cut pie.

Then as soon as we had the clean-up under control we loaded up our crew and left straight from church to head up to Jan’s brother’s place in the Twin Cities.

It was a 6+ hour trip and as we headed north the cold increased – as did the snow.

TWISTER

But it was worth it! The kids filled every minute with cousin time! I think they slept at some point- but I can’t verify that statement. 🙂

They watched movies, played in the snow, and even had a push-up competition.

Meanwhile I had some sweet time with 3 special nieces (you can read more about them here, here, here, and here), and did some major “thrifting” with my sister-in-law. Ahh – the bargains we found! 🙂

Grama

Jan and I had also chance to slip away and drive the extra 45 minutes north to the nursing home where my Grandpa and Grandma are now staying.

It was another bittersweet visit. Grandma knew exactly who I was and we had a lovely time together.  She held my hand as if – when she let go I would disappear.

She cried when I left.

I cried too.

Grandpa’s in the Alzheimer’s unit and he didn’t know me, but he seemed glad to see me anyway. He looked tired and a little lost.

I cried when I said good-bye to him too. I always wonder if it was our last visit.

The rest of the weekend went by in a blur of laughter and food!

We packed the gang up on Sunday morning and left for the return trip home – this time with some very tired and sick kiddos.

It was one of those weekends that we filled to the brim!

But I’m so glad we did – the memories we made were priceless!

The First Thanksgiving

The Landing of the Pilgrim Fathers

By Felicia Dorothea Hemans

THE breaking waves dashed high,
On a stern and rock-bound coast,
And the woods against a stormy sky
Their giant branches tossed;

And the heavy night hung dark
The hills and waters o’er,
When a band of exiles moored their bark
On the wild New England shore.

Not as the conqueror comes,
They, the true-hearted came;
Not with the roll of the stirring drums,
And the trumpet that sings of fame;

Not as the flying come,
In silence and in fear;–
They shook the depths of the desert gloom
With their hymns of lofty cheer.

Amidst the storm they sang,
And the stars heard, and the sea;
And the sounding aisles of the dim woods rang
To the anthem of the free!

The ocean eagle soared
From his nest by the white wave’s foam;
And the rocking pines of the forest roared–
This was their welcome home!

There were men with hoary hair
Amidst that pilgrim band:
Why had they come to wither there,
Away from their childhood’s land?

There was woman’s fearless eye,
Lit by her deep love’s truth;
There was manhood’s brow serenely high,
And the fiery heart of youth.

What sought they thus afar?
Bright jewels of the mine?
The wealth of seas, the spoils of war?–
They sought a faith’s pure shrine!

Ay, call it holy ground,
The soil where first they trod.
They have left unstained what there they found–
Freedom to worship God.

Make Ahead Butterhorns

Croissant Rolls My family got together for an early Thanksgiving meal last weekend – and like all of our family meals – we divided and conquered.

Mom did the turkey, mashed potatoes and gravy, one sister brought stuffing and corn, another brought desserts, another made sweet potato casserole – and I brought the buns.

Dagmar and I wanted to try something different – and since we were meeting for the first time at my youngest sister’s new house  with 2 ovens – we made these fabulous Make Ahead Butterhorns.

We really loved the fact that we could make them up ahead of time – but not bake them. Instead we froze them and baked them fresh that morning at my sister’s.

Fresh hot rolls! Oh my.

I will have to admit that these are just about the best rolls I have ever eaten in my lifetime.

I take no credit for their wonderfulness – I got the recipe from Crystal Paine over at Money Saving Mom.  She has the recipe and a step-by-step pictorial that was very helpful.

Make-Ahead Butterhorns (makes 32 rolls)
Recipe from Crystal Paine

2 Tablespoons dry yeast, heaping
1/3 cup warm water (110-115 degrees)
9 cups flour, divided (you can use any mixture of white or whole-wheat flour you’d like)
2 cups warm milk (110-115 degrees)
1 cup butter, melted
1 cup sugar
6 eggs
2 teaspoons salt
3-4 Tablespoons butter, melted

In a large mixing bowl, dissolve yeast in water. Add 4 cups flour, milk, butter, sugar, eggs and salt. Beat 2 minutes or until smooth.

Add enough remaining flour to form a soft dough. Turn onto floured board and knead lightly. (Or, knead in mixer until sides of bowl are clean, then knead two more minutes.)

Place in a greased bowl, turning dough once to grease top. Cover and let rise in a warm place until doubled (1-3 hours).

Punch dough down and divide into four equal parts. Roll each part into a 12-inch circle and brush with melted butter.

Cut each circle into pie- shaped wedges.  (We actually cut them into 12 and thought the rolls were huge!)

Roll up each wedge for wide edge to tip of dough and pinch to seal. Place rolls, top down, on baking sheets and freeze. When frozen, place in freezer bags and keep frozen until needed.

To bake: Take out as many frozen rolls as you’ll need and place them on a greased baking sheet. Thaw for five hours or until doubled in size. Bake at 375 degrees until lightly browned (about 8-10 minutes). Brush with melted butter as soon as they come out of the oven. Remove and serve immediately or cool on wire racks.

I would recommend baking extra – or be prepared to slap some hands – cause when these babies come hot out of the oven they are irresistible!

Enjoy!

I’ve linked this post up with Foodie Friday over at Designs by Gollum.

Snicker Apple Salad

Snicker Apple Salad Okay- leave it to me, the chocolate lady, to figure out a way to bring chocolate to the Thanksgiving table- as a salad!

It belongs of course- because chocolate is one of the things I’m the most thankful for!

I first had this salad at a Soup Supper and couldn’t wait to find the recipe and make it myself.

The fact that I actually shared it with my family speaks of how much I love them all!

Snicker Apple Salad

Mix together large box of vanilla pudding mix and 1 large carton of Cool Whip.

Cut up 4-5 nice sized apples into bite sized pieces and fold in. (We prefer the tart Granny Smith.)

Take 3 regular sized Snickers bars and break them into pieces. (I froze the bars first then put them in a plastic bag and beat them with a rolling pin.)

Fold in the apples and Snickers bars and refrigerate for at least one hour.

It’s a simple and very forgiving recipe- something else to be thankful for!!