potluck

We have been given some fresh corn by friends, since it was so fresh I didn't want any of the corn flavour to be removed so I boiled the corn.  This dish is simple yet quick could be used as a side dish or plate filler.

Corn on the Cob - Boiled

corn on the cob, remove husks

water

butter (optional) or 1 tablespoon margarine (optional)

salt, (optional)

black pepper, to taste (optional)

In a large pot, enough to hold the corn, fill it with water to cover the corn (the corn should float).

On a medium heat allow the pot of water to boil.  Once the water is boiled, add in the corn into the pot and cover.  Cook for 10-15 minutes depending on how soft you want your corn.

Drain water and remove corn on the cob. Be careful as cob will be extremely hot.

Top the corn with preferred seasons, herbs and spices. I prefer salt, pepper and butter.

i thought the recipe was perfect as is, it brought me back to some very fond childhood memories. I could never even imagine not piling on a bunch of salt, pepper, and butter because that's what my taste buds prefer. Just a thought for some of you who feel the need to put their 2 cents in on every comment section of every recipe and rewrite it with all the corrections the way they think it should be made, why not just post your own recipe on your own recipe page instead. Tweaking is one thing, and we all welcome that, but I find it extremely rude and disrespectful when people pick apart a recipe that someone else took the time out of their busy day to share with others who can benefit from it. If I wanted a recipe for a very bland corn on the cob in it's all natural state I would've picked one. I will say, I appreciate the fact that you weren't terribly rude in the way you went about it, most of the ones Ive read are, and those people ought to be ashamed of themselves, you know who you are. Thank You!

Kids love it, grown-ups love it...this pumpkin bread is hard to beat!

Pumpkin Bread

salt

baking soda

baking powder

cloves

cinnamon

nutmeg

1-1/2 sticks (3/4 cup) unsalted butter, softened

sugar

eggs

pumpkin

Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy).

In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.

In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point -- that's okay.

Add the flour mixture and mix on low speed until combined.

Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely. 

Fresh out of the oven,the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.

<strong>Freezer-Friendly Instructions:</strong> The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag.  Thaw overnight in the refrigerator before serving.

Amazing flavor, and so simple! No salt needed here. In fact, you may wish to use half the ranch dressing mix to cut back on the saltiness. Found this Crock-Pot pot roast recipe on of a website called www.recipegoldmine.com. It's all the rage there, so I thought I'd try it.

To Die for Crock Pot Roast

beef

(1 1/4 ounce) package brown gravy mix, dry

(1 1/4 ounce) package dried Italian salad dressing mix

(1 1/4 ounce) package ranch dressing mix, dry

Mix the dried mixes together in a bowl and sprinkle over the roast.

2. Add one cup of red wine along with the water.

3. Add potatoes, carrots, mushrooms, celery and onion 2-3 hours before end.

I bought a very cheap roast and stabbed it all over with a fork (just to make sure that it was dead). I used the mixed dry ingredients as a rub before sprinkling the rest over the meat. Like other people, I cut the dressing mix somewhat (but I did so to reduce the sodium content and not to alter the taste). Being a strong advocate of one-dish meals, especially for busy weeknights, I dumped my veggies (baby spuds, chopped rutabaga, baby carrots and pearl onions) in the crock and what a pleasant surprise! – the cooked veggies were the most delicious, savoury root veggies I have ever tasted. The taste of the veggies was more influenced, but most certainly not overpowered, by the dry ingredients than the beef was. All in all, this recipe surely deserves its place at the top of the pyramid.

These are absolutely the chewiest, moistest, fudgiest brownies ever! I have tried adding so many different things to the batter, and they ALWAYS comes out great.  They are also great without ANY add-ins! BUT by varying the add-ins, you can make different brownies every week (or day!!) SUPER EASY PREP! So, add &quot;whatever floats your boat&quot; and you will not believe how yummy they come out :) Oh, and the recipe doubles just fine--use a 9 x 13 inch pan instead and add a few more minutes of baking!

&quot;Whatever Floats Your Boat&quot; Brownies!

butter, melted

cocoa

vanilla

flour

chocolate chips (semisweet, white, butterscotch, peanut butter)

raisins

maraschino cherry

-2 cup chopped nuts

M&M'

-2 cup Reese's pieces

-2 cup miniature marshmallow

Grease an 8 inch square pan or line with foil.

In a medium bowl combine melted butter and cocoa and stir until cocoa is dissolved.

Add eggs one at a time and stir until well combined.

Stir in vanilla, flour and salt until you no longer see any flour (do not overmix).

Fold in &quot;WHATEVER FLOATS YOUR BOAT&quot;!

Spread in pan and bake for approximately 25 minutes.

DO NOT OVER-BAKE -- your brownies will come out dry.  Adjust time/temp accordingly for your oven.  If you do the knife/toothpick test, it should come out with moist crumbs, not clean.

Cool completely before cutting into squares.

For double recipe, bake in 9x12 pan and add 5 minutes to baking time.

I made a batch with reese's chips, one with heath bits, and one with mint chips for Christmas goodies. Of course I had to try them all and YUM!! The one in the metal pan was a lot more cooked (and dryer) than the batch in the glass pan (very Moist).

This chicken pot pie recipe takes a little time, but it is WELL WORTH IT!! This is an all-time favorite in our family. Great on a cold winter day.

Delicious Chicken Pot Pie

potato, diced

onion, diced

celery, diced

carrot, diced

margarine

all-purpose flour

chicken broth

half-and-half

pepper

pie crusts (either store bought

Saute onion, celery, carrots and potatoes in margarine for 10 minutes.

Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.

Cook over medium heat stirring constantly until thickened and bubbly.

Stir in salt and pepper; add chicken and stir well.

Pour into shallow 2 quart casserole dish and top with pie shells.

Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

This is without a doubt the best chicken pot pie I've ever made or eaten in my life!!!  My boys said, "it was da bomb", (meaning excellent).  I had to double the recipe to make a big 9 X 13 pie to feed my gang, so I had alot of work ahead. I did all the prep work (minced the onion, peeled and diced the potatoes and carrots, and diced 1.5 lbs. of chicken breasts then cooked them in 2 cups of broth and a bay leaf) the day before then refrigerated it all until the next day, when once I made the top crust, it was a snap to do the rest. I just had to cook the already peeled and diced potatoes/carrots, warm the chicken in the micro and make the sauce. Ohhhh so delicious!!

Sautéed Chicory recipe | Epicurious.com

chicory

olive oil

garlic cloves, finely chopped

red-pepper flakes

I got this recipe from a friend of mine at her baby shower. I played with it a bit to make it my own recipe. They are very addictive appetizers that are the first to disappear off the table. The filling comes out a pretty pink color - thus, the name. :) This recipe could easily be cut in half, doubled, or tripled to meet your needs for your own gatherings! Enjoy!

-- Note: Preparation Time includes refrigeration time.

Pink Pinwheels

light cream cheese (softened)

salsa

sour cream

-10 tortillas

Place cream cheese in food processor and pulse a few times.

Add diced ham and pulse until the ham is well mixed with the cream cheese. (The mixture should start to become pink.).

Add salsa, pulse until entire mixture is pink.

Add sour cream, blend until entire mixture is smooth.

Take each tortilla and spread the mixture evenly over one side. (Amount will change depending on size of tortilla - use what you see fit!) 

Place wrapped tortillas in fridge and leave there for at least an hour. (Overnight will make them much better, trust me!) :-).

Take tortillas out and slice each into 1/2 in-1 in pieces, laying down on an appetizer tray horizontally.

I cut this recipe way down because I just wanted a few to have at lunch with our soup. Very quick to put together with a wonderful flavor. I just topped mine off with some lettuce. Thanks for sharing a great recipe megs.

This is so much nicer than plain steamed or boiled cabbage. Try it on the cabbage haters in your family and see if it converts them.

Cabbage for Those Who Dislike Cabbage

butter margarine

canola oil

green cabbage (about 1 normal-sized head)

brown sugar

-4 garlic cloves, minced (I use 4)

red wine vinegar

black pepper

In a large skillet, heat butter and oil over medium heat; add cabbage, garlic and brown sugar to pan.

Saut&eacute; until the cabbage is limp, about 5 minutes or so.

Reduce heat to medium-low and stir in vinegar.

Cook, stirring very often, for approximately 20 minutes; taste and if cabbage is too crunchy for you, continue to cook for a few more minutes.

This is the recipe that I use, to get my husband 
to eat cooked cabbage, but if you add sliced ONIONS to the fry pan the dish takes on a whole new flavor--- like carmalized onions! It is delicious -believe me!

These are great for any meal, bake sales, food gifts, and get-togethers. This came from Quick Cooking magazine.

Ham and Cheese Muffins

milk

mayonnaise

cheddar cheese

shredded cheese (optional)

note: As a substitute for each cup of self-rising flour, place 1 1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup.

Add enough all-purpose flour to equal 1 cup.

In a large bowl, combine flour and baking soda.

Combine remaining ingredients; stir into dry ingredients just until moistened.

Fill greased or paper-lined muffin cups two-thirds full.

Bake at 425 degrees for 16 to 18 minutes or until muffins test done.

Sprinkle with shredded cheese while still hot if desired.

This recipe couldn't be easier and it's very tasty too. I would say it was more like a scone than a muffin, but either way my 8 year old can't get enough of them. Next time I will add more ham than called for though, probably double the ham. My muffins were completely cooked in 15 minutes, but my stove is brand new and may bake a little on the hot side. I added shredded cheddar on top and kept 1/2 out to eat right away and froze the other 1/2 individually in tinfoil. I just unwrapped them and popped them in the microwave for 1 minute and they were a great breakfast on the go! I love this recipe and will be making this one again! Thanks! :)

Loaded with blueberries and bright flavor, this lemon blueberry pound cake makes a wonderful brunch (or anytime) cake.

Lemon Blueberry Pound Cake

lemon zest, packed (see note)

lemon juice

blueberries (if using frozen blueberries, do not defrost)

(1/2 cup) unsalted butter, softened

confectioners' sugar

lemon zest,

Preheat the oven to 350°F and set an oven rack in the middle position. Spray a 9x5-inch metal loaf pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, then spray the pan again.

In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let sit for at least 10 minutes while you proceed with the recipe. (It will curdle; that's okay.)

In a medium bowl, whisk together the 2 cups flour, baking soda, and salt. In a small bowl, toss the blueberries with the remaining teaspoon of flour. Set both aside.

In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again. With the mixer on low speed, beat in a third of the flour mixture, then half of the milk mixture. Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture, scraping the bowl as necessary. Add the flour-dusted blueberries to the batter and, using a spatula, fold until evenly combined. 

Transfer the batter into the prepared pan and smooth the top. 

Bake for 50 to 60 minutes, until the cake is golden brown and a tester comes out clean. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.

When the cake is cool, transfer it to a serving platter.

Make the glaze: In a small bowl, mix together the confectioners' sugar, lemon zest, and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for 10 to 15 minutes before serving. Slice with a serrated knife. The cake will keep on the countertop for up to 3 days; store in a covered container or wrap in plastic wrap. 

Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.)

Note: You'll need 2 large lemons for the entire recipe. Be sure to zest them before you juice them.

I got this recipe from J&amp;S Old Time Recipes. I prefer the &quot;real&quot; enchiladas I make in the oven, but these are really tasty! Great for a busy or hot day, when you don't want to use the oven. My family really enjoys these! Prep time is approximate and does not include cooking the meat.

Crock Pot Stacked Enchiladas

corn tortillas (whatever size fits

chicken

(20 ounce) can enchilada sauce

cumin

light cream cheese

onion,

cheddar cheese pepper cheese

Brown your beef or cook the other meat you are using.

Mix cooked meat, cumin, cream cheese and onion together.

Spray inside of crock pot with nonstick spray, then pour a little enchilada sauce on the bottom.

Place one tortilla in the bottom of the pot.

Pour a little enchilada sauce on top of meat.

Add another tortilla and continue layering until you run out of meat mixture.

You should still have some cheese and sauce left.

Top with a tortilla, then pour remaining enchilada sauce over all.

When it's done, sprinkle remaining cheese on top, replace lid until cheese melts.

Cut into wedges with plastic spatula to serve.

A terrific crockpot recipe. It has been added to our weekly menu by popular demand. I did not have to change or substitute
in any way. It was very simple to put together and had a very rich taste.
Thanks!
Susanna17 in Indiana

Made simply with sliced potatoes, heavy cream, and grated cheese, potatoes au gratin is the ultimate comfort food. 

Potatoes Au Gratin

Butter

potatoes

(4 oz) finely grated Parmigiano-Reggiano

heavy cream

Fresh thyme, for serving (optional)

Preheat the oven to 350°F and set an oven rack in the middle position. Grease an 8-inch (or 2-quart) baking dish with butter. 

In a large mixing bowl, toss the potatoes with the salt and pepper until evenly coated. 

Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish. Sprinkle a quarter of the cheese over the potatoes, and then pour a quarter of the cream over the cheese. Repeat with the remaining potatoes, cheese, and cream, forming 4 layers. Pour any leftover cream over top.

Place in the oven and bake, uncovered, for about an hour, or until the potatoes are tender when pierced with a knife and golden brown on top. Let the dish settle on the counter for about ten minutes. Sprinkle with fresh thyme, if using, and then serve.

<strong>Make Ahead:</strong> This dish can be assembled a day ahead; cover tightly with plastic wrap (pressing the wrap directly against the potatoes so they don’t discolor), store in the refrigerator, and bake before serving. The potatoes on top will still discolor a bit in the fridge, but it shouldn't be noticeable after baking. 

Try our version of a classic! These Old-Fashioned Peanut Butter Cookies are a tried and true crowd-pleaser with their creamy peanut butter flavor.

Peanut Butter Cookies

CALUMET Baking Powder

butter, softened

peanut butter

granulated and packed brown sugar

Mix first 4 ingredients until well blended. Beat butter, peanut butter and sugars in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition.

Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets sprayed with cooking spray. Flatten each, in crisscross pattern, with tines of fork.

Bake 8 to 10 min. or until golden brown. Cool on baking sheets 3 min.; remove to wire racks. Cool completely.

Make Mexican Beef &amp; Rice Casserole tonight: a tasty way to make a pound of ground beef serve eight. Mexican Beef &amp; Rice Casserole also freezes well!

Mexican Beef &amp; Rice Casserole

lb. extra-lean ground beef

KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided

pkg. (1 oz.) TACO BELL® Taco Seasoning Mix

white rice, uncooked

mixed vegetables (carrots, corn, peas)

TACO BELL® Thick & Chunky Medium Salsa

Brown meat in large &lt;a href=https://www.myfoodandfamily.com/redirection-page?redirectUrl=https://www.amazon.com/gp/product/B00EXLOVU2/ref=as_li_tl?ie=UTF8&amp;tag=myfoodandfami-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B00EXLOVU2&amp;linkId=3c7bbf75aa15f0a8d5ac1f19e4e71663 target=&quot;_blank&quot; rel=&quot;noopener noreferrer&quot;rel=&quot;sponsored&quot;&gt;nonstick skillet&lt;/a&gt;; drain. Return meat to skillet.

Reserve 1 cup cheese for later use. Add remaining cheese and all remaining ingredients to meat; mix well.

Spoon into &lt;a href=https://www.myfoodandfamily.com/redirection-page?redirectUrl=https://www.amazon.com/gp/product/B01IUKIPYY/ref=as_li_tl?ie=UTF8&amp;tag=myfoodandfami-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B01IUKIPYY&amp;linkId=daedec54c50c87e3b99d48f3f92beae6 target=&quot;_blank&quot; rel=&quot;noopener noreferrer&quot;rel=&quot;sponsored&quot;&gt;13x9-inch baking dish&lt;/a&gt; sprayed with cooking spray; cover.

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