Spiced Mixed Nuts

Ingredients:

- 1 large egg white
- 2 teaspoons vanilla extract

- 4 to 5 cups mixed nuts (almonds, pecan halves, walnuts, cashews, peanuts, etc.)

- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 3 to 4 teaspoons ground cinnamon
- 1 to 2 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/8 teaspoon salt

- 2 tablespoons water

Directions:  

In a large bowl, whisk together the egg white and vanilla until blended. Stir in the nuts.

In a small bowl, mix the sugars, spices, and salt. Add to nut mixture; toss to coat.

Transfer to a greased 3-quart slow cooker. Cook, covered, on high for 1 1/2 hours, stirring every 15 minutes. Stir in water. Cook, covered, on low for another 20 minutes.

Spread onto waxed paper. Cool completely.

Cranberry Cream Cheese Muffins

A full recipe makes 24+ regular-sized muffins, or 24 mini muffins plus about 18 regular muffins. 

Ingredients:

- 1 cup butter, softened
- 8 oz cream cheese, softened
- 1 1/2 cups sugar

- 4 eggs
- 1 1/2 teaspoons vanilla extract

- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt

- 2 cups fresh or frozen cranberries
- 1/2 to 1 cup chopped pecans

(Optional: 2 cups powdered sugar + 3 tablespoons milk)

Directions:

Preheat oven to 350F. Grease 24 muffin tins (or line with paper liners).

In a large bowl, cream the butter, cream cheese, and sugar with an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.

Combine flour, baking powder, and salt. Stir into the creamed mixture just until moistened.

Fold in cranberries and chopped pecans.

Fill muffin cups 2/3 to 3/4 full. Bake for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes in pans.

If desired, combine powdered sugar and milk; drizzle over muffins.

Oreo Buckeyes

Here's a flexible recipe which could take many substitutions: cream cheese instead of peanut butter, any kind of cookies instead of Oreos, and any type of chocolate and toppings. 

Ingredients:

- crushed Oreos
- peanut butter (creamy or crunchy)
- powdered sugar

- chocolate chips (any variety)
- shortening

- chopped peanuts or other toppings

Directions:

Start with about 18 crushed Oreos. Mix in about 1 to 1 1/2 cups of peanut butter, then as much powdered sugar as needed to bring to a consistency that is easy to work with. Roll into balls. Freeze for several hours.

Melt chocolate chips with a small amount of shortening as needed to create fluid dipping consistency. Dip the frozen truffles in the melted chocolate, then place on a wax paper-lined cookie sheet. Sprinkle with chopped peanuts or other toppings. Refrigerate to harden.

Mini Ham & Cheese Quiches

Ingredients:

- 1 cup salad croutons
- 1 cup (4 oz) shredded cheddar cheese
- 1 cup chopped fully cooked ham

- 4 large eggs
- 1 1/2 cups milk
- 1 1/2 teaspoons dried parsley flakes
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon onion powder
- dash of pepper

Directions:

Preheat oven to 325F. Grease 12 muffin cups.

Divide croutons, cheese, and ham among the muffin cups.

In a large bowl, whisk the remaining ingredients together until blended. Divide egg mixture among the muffin cups.

Bake for 15-20 minutes, or until a knife inserted near the center comes out clean. Let stand for 5 minutes before removing from pans.

Buttermilk Cocoa Bars

With a cake-like texture and chocolate frosting, this recipe is actually easier than the end-product appears. Substitute plain or vanilla yogurt for the buttermilk, if needed. The recipe can be doubled and baked in a 15x10" pan. 

Ingredients:

- 1/2 cup butter
- 2 tablespoons baking cocoa
- 1/2 cup water

- 1 cup flour
- 1 cup sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt

- 1/4 cup buttermilk
- 1 large egg, beaten
- 1/2 teaspoon vanilla extract
- 3 to 4 drops red food coloring (optional)

- 1/4 cup butter
- 2 tablespoons baking cocoa
- 2 tablespoons buttermilk

- 1 to 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- dash of salt
- 3/8 cup chopped almonds (optional)

Directions:

Preheat oven to 350 degrees. Grease an 8x8" or 9x9" baking pan. 

In a small saucepan, bring the first 3 ingredients just to a boil. Cool.

Meanwhile, in a medium bowl, combine the flour, sugar, baking soda, and salt. Add the cocoa mixture and buttermilk. Mix well. Beat in the egg, vanilla, and food coloring (optional).

Pour into the prepared pan. Bake for approximately 20 minutes.

For frosting, melt 1/4 cup butter with 2 tablespoons cocoa powder and 2 tablespoons buttermilk. Stir in the powdered sugar, vanilla, and salt. Spread over warm cake. Garnish with chopped almonds, if desired.

Cheesy Green Bean Casserole

This was a big hit at Thanksgiving 2015!

Ingredients:

- 6 slices thick cut bacon

- 2 tablespoons salted butter (substitute 1 T bacon fat, if desired)
- 1/2 medium yellow onion
- 1/2 teaspoon garlic puree or minced garlic
- 1/4 cup flour

- 1 cup beef broth (I used cauliflower broth leftover from cooking cauliflower)
- 1/2 cup heavy cream (light cream is good)
- 1/4 teaspoon fresh ground black pepper
- 1/2 teaspoon salt

- 24 oz frozen green beans, defrosted

- 4 to 6 oz blended Cheddar and Swiss shredded cheese
- 3 oz French fried onions (I like Good Graces Gluten free brand)

Directions:

Preheat oven to 375F. Use a 7x11 or similar pan.

Cook bacon in skillet. Remove and drain most of fat. Melt butter over medium heat in same pan. Add onions and garlic. Cook until onions are soft (not browned). Add flour. Stir; the mixture will form a paste.

Add beef broth. Bring to a low boil. With a whisk, begin mixing until combined. Add heavy cream, pepper, and salt. Add 1/2 of the bacon pieces.

Combine the green beans and bacon soup mixture. Transfer to pan. Top with cheese, French fried onions, and remaining bacon.

Bake for 20-30 minutes.

Cream of Chicken Soup

To make cream of anything soup, just substitute the broth for another type. This recipe makes a little over a cup, equivalent to one can of soup. It will keep for a couple days in the fridge, but is best used the day you make it.

Ingredients:

- 3 tablespoons butter
- garlic, onions, and/or mushrooms (optional)
- 3 tablespoons flour

- 1/2 cup chicken stock or broth
- 1/2 cup milk

- salt and pepper

Directions:

Melt the butter in a small saucepan over medium heat, then add the flour. Cook, stirring rapidly, until the mixture is thick.

Add the chicken stock; whisk until smooth. Add the milk. Bring to a simmer; cook, stirring, until thickened.

Remove from heat; add salt and pepper to taste.

Monster Cookies

This recipe makes about 100 small cookies, or 15 giant cookies.

Ingredients:

- 1 cup peanut butter (creamy or crunchy)
- 1/2 cup butter, softened
- 1 1/4 cups packed brown sugar
- 1 cup sugar

- 3 eggs

- 2 teaspoons baking soda
- 1 teaspoon vanilla extract

- 4 cups quick-cooking oats
- 1 cup M&Ms
- 1 cup butterscotch chips
- 1 cup salted peanuts, coarsely chopped

- 2 cups flour

Directions:

Preheat oven to 325F. Grease two baking sheets.

In a large bowl, cream together the peanut butter, butter, brown sugar, and sugar.Add the eggs, one at a time, beating well after each addition.

Add the baking soda and vanilla. Add the oats, M&Ms, butterscotch chips, and peanuts. Let stand for 10 minutes.

Stir in the flour; the dough will be crumbly.

Shape 1/4 cupfuls (for giant cookies) or tablespoonfuls (for small cookies) into balls (for giant cookies). Place on prepared baking sheets. Gently flatten cookies.

Bake for 12-15 minutes (small cookies) or 15-18 minutes (giant cookies), or until edges are lightly browned. Cool on wire racks.

Mint Ice Cream

The texture of this ice cream is perfect! Stick to the high end of peppermint extract if you want to be blown away by the flavor. 

Ingredients:

- 2 large eggs
- 3/4 cup sugar

- 2 cups heavy cream
- 1 cup milk

- 1 to 2 teaspoons peppermint extract
- 8 to 10 drops green food coloring (optional)

- 2/3 cup coarsely chopped Oreo cookies (or Thin Mints or other mix-in)

Directions:

Whisk the eggs in a mixing bowl for 1-2 minutes, until light and fluffy. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 more minute.

Add the cream and milk. Whisk to blend. In a medium saucepan, heat to 160 degrees F. Transfer to a bowl; cover and cool in the refrigerator for several hours.

Once cool, add the peppermint extract and food coloring. Transfer the mixture to an ice cream maker. Freeze following the manufacturer's instructions (25-30 minutes in our freezer).

After the ice cream stiffens (about 2 minutes before it is done), add the chopped cookies. Continue freezing until the ice cream is ready.

Zucchini Chocolate Chip Muffins

Makes about 1 dozen muffins.

Ingredients:

- 1 1/4 cups flour
- 1/4 cup whole wheat flour
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt

- 1 cup shredded zucchini, excess water drained
- 1 egg, lightly beaten
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract

- 1/4 cup miniature chocolate chips
- 1/4 cup (or more) chopped walnuts

Directions:

Preheat oven to 350 degrees. Prepare muffin cups with cooking spray or paper liners.

In a bowl, combine the flour, sugar, baking soda, cinnamon, nutmeg, and salt.

In a second bowl, combine the zucchini, egg, oil, milk, lemon juice, and vanilla; mix well.

Stir moist ingredients into dry ingredients, just until moistened. Fold in chocolate chips and walnuts.

Fill prepared muffin cups two-thirds full. Bake for 20-25 minutes or until muffins test done.

If desired, freeze cooled muffins in Ziploc freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

Berry Compote

Great over ice cream or Dutch Babies. 

Ingredients:

- 1-3 tablespoons butter (optional, doesn't need it)
- 3-4T brown sugar or maple syrup (depending on how sweet the berries are, have to taste)
- 2 tablespoons fresh lemon juice
- 3+ cups mixed berries (3/4lb), such as raspberries, blackberries, and blueberries (frozen is fine)
- dash of cloves, cinnamon, ginger, and/or nutmeg, to taste

Directions:

Melt butter in a skillet over medium heat. Stir in brown sugar and lemon juice until sugar is dissolved.

Add berries and cook, tossing gently (avoid stirring vigorously or the berries will break up), until berries are warm and juices begin to be released, 2-3 minutes.

Serve warm or at room temperature.

Zucchini Parmesan Crisps

Ingredients:

- 2 medium zucchini (about 1 pound total)
- 1 tablespoon olive oil

- 1/4 cup (3/4 oz) freshly grated Parmesan
- 1/4 cup plain dry bread crumbs
- 1/8 teaspoon salt
- freshly ground black pepper

Directions:

Preheat oven to 375 degrees.

Slice the zucchini into 1/4"-thick rounds. In a medium bowl, toss the zucchini with the oil.

In a small bowl, combine the remaining 4 ingredients and sprinkle over zucchini. It won't all stick so once you place the zucchini on a cookie sheet or baking pan, you press some of the cheesy coating on the top of the zucchini .

Bake until browned and crisp, about 20-25 minutes. Remove with a spatula. Serve immediately.

Doughnut Muffins

With flavors reminiscent of a mini donut, these taste best the first day or two, so just make as many as you need. The full recipe makes 14-16 muffins.

Ingredients:

- 3/4 cup butter, softened
- 2/3 cup packed brown sugar
- 1/4 cup sugar

- 2 large eggs

- 1 1/4 cups 2% or skim milk
- 1 teaspoon vanilla extract

- 3 cups flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda

- 1 cup coarse sugar
- 1 tablespoon ground cinnamon
- 1/3 cup butter, melted

Directions:

Preheat oven to 350 degrees. Grease muffin cups, or use paper liners.

In a large bowl, cream the butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Gradually beat in the milk and vanilla.

In another bowl, whisk the flour, baking powder, salt, nutmeg, cinnamon, and baking soda. Add to the creamed mixture; stir just until moistened.

Fill the prepared muffin cups. Bake 15-18 minutes or until a toothpick inserted in the center comes out clean (the tops of the muffins may not brown).

Cool for 5 minutes, then remove from pan to a wire rack.

For topping, combine the coarse sugar and cinnamon. Dip tops of warm muffins in melted butter, then coat in cinnamon-sugar. (Alternatively, butter the warm muffins with softened butter then immediately sprinkle with cinnamon sugar.)

Fennel Honey Granola

Ingredients:

• 1/3 cup raw pine nuts or walnuts
• 1/3 cup (raw) sunflower seeds
• 1/4 cup slivered almonds (if you use sliced almonds, wait to add them with the wet ingredients, they are too thin and will easily burn before others are toasted)
  
• 1 tablespoon sesame seeds
• 1 to 2 teaspoons fennel seeds 
• 2 cups old-fashioned oats (instant steel cut oats turn into oatmeal on the sheet, but it actually was still pretty good, I subbed 1 c steel cut instant oats for 1/2 a cup of the old fashioned oats)

• 3-4 T honey (Miss Bee Haven in Hugo MN is really good)
• 3-4 T creamy peanut butter
• 3 T butter
• 1 tablespoon fresh orange juice (or any juice, Bolthouse Farms blue goodness is my favorite)
• 1 tablespoons vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon finely grated orange zest, optional
• 1/2 teaspoon kosher salt, less if the nuts/seeds are already salted

Directions:

Preheat oven to 350 degrees.

Toast pine nuts or walnuts, sunflower seeds, almonds, sesame seeds, fennel seeds, and oats on a rimmed baking sheet, tossing occasionally, until lightly golden (3-5 minutes). Reduce oven temperature to 275 degrees.

Meanwhile, whisk honey, peanut butter, butter, orange juice, cinnamon, vanilla, zest, and salt in a medium bowl until smooth.

Combine all and gently mix until oat mixture is completely coated.

Spread out on a parchment-lined rimmed baking sheet. Bake, stirring halfway through (edges will take on color before center does), until golden brown (20-25 minutes).

Let cool; granola will crisp as it cools. Break into pieces, then stir in dried fruit or other mix ins if desired, but dried fruit sometimes doesn't store well right in the granola, it's sometimes better to just add it to the bowl when you're eating it. Store tightly covered at room temperature.

Strawberry Corn Salad

Ingredients:

- 3 to 4 ears very fresh white sweet corn (or 11oz can white sweet corn, drained)
- 1 pint fresh strawberries, hulled and sliced (probably needs 2 T maple syrup to help sweeten)
- 1/2 cup fresh basil, minced (try spinach instead)

- 2 tablespoons gourmet sunflower oil (or extra-virgin olive oil)
- 3 tablespoons white balsamic vinegar (or rice wine vinegar, or other mild clear vinegar)
- 2 teaspoons poppy seeds
- 1 teaspoon white pepper (or extra-fine ground black pepper)

Directions:

In a large bowl, cut the kernels from the cobs, tossing to break apart. Stir in strawberries and greens. 

In a small bowl, whisk together remaining 4 ingredients until well combined.

Toss corn, strawberries, and basil with dressing. Serve immediately.

Strawberry Ice Cream

Here is a great way to use your freshly picked strawberries. Be sure to read the entire recipe to be prepared before you get started (i.e. freeze the ice cream cylinder first, and make sure you have ice for the ice water bath). Emily didn't like this one, might be time to try a new recipe. Might need more heavy cream instead of some of the milk, compare with the vanilla ice cream recipe.  

Ingredients:

- 2 eggs
- 2 cups milk
- 1 cup sugar

- 1 cup miniature marshmallows

- 2 cups pureed unsweetened strawberries
- 1 cup half-and-half
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract

- additional sliced strawberries (optional)

Directions:

In a large heavy saucepan, combine the eggs and milk. Stir in the sugar. Cook over low heat, stirring constantly, until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160F. Do not let mixture boil. Remove from heat immediately. Add marshmallows, stirring until melted.

Quickly transfer mixture to a large bowl. Place bowl in a pan of ice water. Stir gently and occasionally for 5-10 minutes or until cool. (Alternatively, place the bowl in the refrigerator, stirring occasionally; however, this will take a lot longer.)

Stir in the pureed strawberries, half-and-half, cream, and vanilla.

Press plastic wrap onto surface of mixture. Refrigerate for several hours, or overnight.

Fill cylinder of ice cream freezer two-thirds full. (Refrigerate remaining mixture until ready to freeze.) Freeze according to manufacturer's directions. Stir in additional sliced strawberries, if desired. Transfer to freezer containers. Freeze at least 2-4 hours or until firm.

Lucy's Chicken Pesto Shells

This recipe came from a birthday dinner made by Becky's fabulous sister Lucy!

Ingredients:

- 6 oz jumbo pasta shells

- 4 oz cream cheese (regular or whipped)
- 1 cup grated Parmesan cheese
- 6 tablespoons pesto (about half of a 7 oz package-- the other half is used later)
- 2 cups cooked and shredded chicken (use boneless chicken breasts or rotisserie chicken, or substitute shredded pork or can even substitute some chopped zucchini)
- 4 teaspoons minced garlic (or equivalent dried)
- 1 tablespoon milk

- 6 tablespoons pesto
- 2 cups shredded mozzarella cheese

Directions:

Cook pasta shells as directed on the package, but only to al dente or slightly undercooked.

Preheat oven to 350 degrees. In a large bowl, combine the cream cheese, Parmesan cheese, 6 tablespoons pesto, chicken, garlic, and milk.

Fill the pasta shells with the filling. Place in a baking dish.

Spread 6 tablespoons pesto on top. Sprinkle with mozzarella cheese.

Bake shells uncovered for 20-25 minutes, or until cheese is melted.

Bagel Pesto Egg Bake

This recipe came from acquaintances at church. It's a delicious deluxe twist on a typical egg bake. For best results, prepare the night before!


Ingredients: (1/2 recipe with 7x11 or similar pan is plenty just for one family)

- 4 to 5 Asiago or plain bagels, cut into small cubes
- 7 oz container pesto with basil 

- 8 oz shredded Asiago cheese
- 1 cup shredded Parmesan cheese
- 1 lb tomatoes, seeded and cubed
- 6 oz thinly sliced prosciutto, cut crosswise into strips (or substitute cubes of ham or other pork)
- 8 oz fresh mozzarella, sliced (we just use bags of shredded italian cheeses for the cheeses)

- 8 large eggs
- 2 cups half-and-half
- 1/2 to 1 teaspoon salt (depending on saltiness of meat added)
- 1/2 teaspoon freshly ground pepper

Directions:

Spray a 9x13" baking pan with cooking spray.

Toss two-thirds of the bagel cubes with the pesto, reserving the remaining uncoated bagel cubes. Spread half of the pesto-coated bagel cubes in bottom of prepared dish.

Sprinkle one-third of the Asiago and Parmesan cheese over the bagel cubes.
Layer with half of the tomatoes, prosciutto, and mozzarella slices.

Repeat layers, ending with the reserved plain bagel cubes and the remaining Asiago and Parmesan cheeses.

In a mixing bowl, whisk the eggs, half-and-half, salt, and pepper. Pour egg mixture over ingredients in baking dish. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 350 degrees. Bake, uncovered, for 1 hour or until center is set and top is golden brown. Let sit 10 minutes before serving.

Skillet Bacon Mac & Cheese

Ingredients:

- 6 slices bacon, cooked; reserve 3 tablespoons rendered bacon fat

- 1/4 cup butter
- 1/4 cup flour
- 3 cups hot whole milk
- 1/4 teaspoon nutmeg
- salt and pepper, to taste

- 14 to 16 oz dry pasta (elbow macaroni, shells, penne, etc.)

- 1 teaspoon (or to taste) dry mustard
- 1/4 teaspoon ground cayenne pepper
- 2 cups grated sharp Cheddar cheese
- 1 cup grated Gruyere cheese
- 1 cup grated Parmesan cheese

- 1/4 cup heavy cream (plus extra milk, if you desire a thinner sauce)
- 1 1/2 cups panko (Japanese) bread crumbs (or make your own bread crumbs if you have time; this ingredient really has a big impact on the final dish)
- 2 tablespoons chopped fresh parsley (or equivalent dried parsley)
- 1/2 cup grated Parmesan cheese

Directions:

Cook the bacon in a 10-inch cast iron skillet until crispy and golden brown. Remove the cooked bacon from the skillet, reserving 3 tablespoons rendered bacon fat.

Melt the butter in an oven-safe skillet. (NOTE: Make the bechamel sauce in an oven-safe skillet. A 10-inch skillet will only fit half of the recipe, so if you make a full recipe, try a 12+-inch skillet or put half the finished product in an 8x8 pan to freeze.) Whisk in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit (avoid browning) for about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring the sauce to a boil. Add the nutmeg, salt, and pepper, to taste. Reduce heat. Cook, stirring for 2-3 minutes more. Remove from heat.

Bring a pot of salted water to boil. Cook the pasta until nearing al dente; drain.

Preheat oven to 400 degrees.

Over low heat, stir the dry mustard and cayenne pepper into the bechamel sauce. Gradually add the Cheddar, Gruyere, and 1 cup Parmesan cheese. Stir constantly until all the cheese has melted into the sauce. Add the cream (and additional milk, if desired). Taste and adjust seasonings, if needed.

Add the cooked pasta to the sauce. Stir evenly to coat. (If making a full recipe, put half the pasta and sauce into an 8x8 pan and freeze for later).

In a small bowl, combine the bread crumbs, chopped parsley, and reserved bacon fat. Coat the bread crumbs and chopped parsley with bacon fat. Sprinkle the mixture over the top of the macaroni. Sprinkle with 1/2 cup Parmesan cheese.

Bake until the top is browned and the sauce is bubbling, about 20-25 minutes. Top with crumbled cooked bacon (or try mixing it in). Let sit 5 minutes before serving.

Chocolate Peanut Butter Oatmeal Bars

Chocolate + peanut butter + quick and easy recipe = what's not to like?

Ingredients:

- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/2 cup creamy peanut butter

- 1 egg
- 1 teaspoon vanilla extract

- 1 cup flour
- 1/2 cup quick-cooking oats
- 1 teaspoon baking soda
- 1/4 teaspoon salt

- 1 cup (6 oz) chocolate chips

- 1/2 cup powdered sugar
- 2 tablespoons creamy peanut butter
- 2 tablespoons milk

Directions:

Preheat oven to 350 degrees. Grease a 9x13" pan.

In a large bowl, cream the butter, sugars, and peanut butter with an electric mixer, until light and fluffy. Beat in the egg and vanilla.

In a smaller bowl, combine the flour, oats, baking soda, and salt. Gradually beat into the creamed mixture. Mix well.

Spread into the prepared pan. Sprinkle evenly with chocolate chips.

Bake for 18-23 minutes or until lightly browned. Cool on a wire rack for 10 minutes.

For icing, combine powdered sugar, peanut butter, and milk, adjusting proportions as necessary to yield the appropriate consistency. Drizzle over bars. Cool completely before slicing.

Parmesan Creamed Corn

Becky actually kind of liked this one.

Ingredients:

•  1/3 c Swiss cheese
  
•  1 1/2 cups half and half (original was heavy cream but doesn't have to be that rich)
  
•  24 oz (can put at least half of it in the blender)
•  3/4 teaspoon salt, to taste
•  1 teaspoon sugar

•  2 tablespoons butter, melted 
  
•  3 tablespoons flour (2 T gluten free flour with 1 T cornstarch)
•  1/3 cup grated Parmesan cheese

Directions:

Preheat oven to 375 degrees. Sprinkle Swiss over the bottom of a 9x9 pan. 

Heat half and half until it begins to boil. Add the corn, salt, and sugar. Heat, stirring occasionally, until the mixture is almost boiling.

In the meantime, make a paste out of the remaining melted butter and flour. Stir the paste into the mixture in the saucepan. Cook until thickened and the liquid comes to a boil.

Remove the pan from heat. Transfer the mixture to the prepared dish. Sprinkle with the remaining 1/3 cup cheese.

Bake until bubbling and golden brown, about 15 minutes at 375 + 5 min at 425 degrees.