Both Vicki (above) and Connie (below), shared a corn recipe. They were both so delicious and different.Ingredients
2 packages (16 ounces each) frozen corn or 2 cans of corn
1 package (8 ounces) Cream Cheese cubed
1/3 cup butter, cubed
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 4 hours or until heated through and cheese is melted. Stir well before serving. Yield: 6 servings.
OVEN directions: place in a lightly greased baking dish and cook at 350 for about 45 minutes or until bubbly and hot all the way through.
SCALLOPED CORN (Connie's)
2 cans creamed corn
2 cans of regular corn (drained)
2 eggs
1 box Jiffy Corn Muffin Mix
1/4 cup sugar
8 oz sour cream
Mix and put in 9 x 13 pan and bake 50
minutes at 350 degrees.
Jamie shared a pumpkin cookie recipe.
California Wheat-Berry Salad
2 C wheat berries
4 C water
1 tsp salt
Soak wheat berries overnight in water. Next day, boil in water with salt. Water should cover the berries with 1/2 inch of water on top. Bring to a boil and reduce heat, simmer covered about 45 min, or until tender. Drain and cool.
Mix in 2 Tbs salt and 1 C balsamic vinegar and 1/2 C olive oil
Add: cherry tomatoes, red, yellow, orange peppers, red onion, avocados, fresh basil, chopped.
Refrigerate for 2 hours. Add more salt, vinegar and oil if needed to make it moist.
This is me (Paula)....I shared a recipe from Our Best Bites for :
Apple Cider Floats
1 C apple cider (not juice)
1/2 c ginger ale
1-2 scoops vanilla ice cream
ground cinnamon and nutmeg
1-2 Tbs caramel sauce
Pour apple cider and ginger ale into a frosted mug. Add ice cream. Sprinkle with cinnamon and nutmeg. Drizzle with warm caramel sauce. Serve immediately.
Suzi made a warm queso dip. That is good any time of the year in my book.
I don't have the recipe for the cookies or the queso....sorry.
