Crispy Corn

Ingredients:

- 2 slices bread, cubed
- 1/3 cup chopped onion

- 1 can (10 oz) whole kernel corn, drained
- 1 can (11 oz) cream style corn
- 1/2 cup milk

- 1 teaspoon sugar
- 1 teaspoon salt
- 1 pinch ground black pepper

- 1 cup Rice Krispies
- 2 tablespoons butter, melted

Directions:

Preheat oven to 350 degrees. Grease a 2-quart casserole dish.

In a large bowl, combine the bread cubes and onion. Pour in the whole kernel corn, cream style corn, and milk. Add sugar, salt, and pepper. Stir to blend everything evenly.

Transfer to the prepared dish.

In a separate bowl, toss together the rice cereal and melted butter. Sprinkle over the top of the casserole.

Bake for 45 minutes or until the top is toasted and the corn is heated through.

Peanut Butter Chip Chocolate Cookies

Makes about 8 dozen smallish cookies.

Ingredients:

- 1 cup butter, softened
- 1 1/2 cups white sugar

- 2 eggs
- 2 teaspoons vanilla extract

- 2 cups flour
- 2/3 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt

- 2 cups peanut butter chips

Directions:

Preheat oven to 325 degrees. Grease cookie sheets.

In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla.

Combine the flour, cocoa powder, baking soda, and salt. Stir into the creamed mixture.

Fold in the peanut butter chips.

Drop cookies by heaping teaspoonfuls onto the prepared cookie sheets. (Dough can be refrigerated overnight, then formed into balls with your hands.)

Bake 7-8 minutes. Cool on wire racks.

Cauliflower Casserole

Ingredients:

- 1 head cauliflower, separated into florets
- 1 cup sour cream
- 1 cup shredded Cheddar cheese
- 1/2 cup crushed corn flakes
- 3/4 cup chopped bell pepper (any color) (or most of an entire pepper)
- 1 teaspoon salt
- 1/4 cup grated Parmesan cheese
- paprika (optional)

Directions:

Preheat oven to 350 degrees. Grease a 2-quart baking dish (or 9x9-inch pan).

Steam the cauliflower using a steamer basket in a pot on the stove for 3-4 minutes, or until slightly cooked but still firm. Drain and set aside.

Combine sour cream, Cheddar cheese, corn flakes, bell pepper, and salt in a medium bowl. Stir in the cauliflower, then transfer to the prepared baking dish.

Sprinkle Parmesan cheese and paprika as desired over the top of the dish.

Bake 20 minutes or until heated through.

Rich Cornbread

Ingredients:

- 1/2 cup butter
- 1 package (8 oz) whipped cream cheese
- 1 cube chicken bouillon
- 1 package (10 oz) frozen corn kernels, thawed
- 1/4 teaspoon white pepper
- 1/8 teaspoon ground nutmeg
- salt to taste
- 1/2 cup heavy cream
- 1/2 cup shredded mozzarella cheese
- 1/2 cup crushed buttery round crackers

Directions:

Preheat oven to 400 degrees. Grease an 8x8 inch casserole dish.

In a saucepan over medium heat, melt the butter and cream cheese, and dissolve the chicken bouillon. Mix in the corn. Season with pepper, nutmeg, and salt. Stir in the cream.

Transfer the mixture to the prepared dish. Sprinkle with cheese and top with crackers.

Bake 20 minutes, or until lightly browned.

Baked Salmon with Herbs

Ingredients:

- 3 tablespoons butter, melted
- 2.5 cups soft bread crumbs
- 4 garlic cloves, minced (or equivalent dried garlic)
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 (2 lb) salmon fillet

Directions:

Preheat oven to 350 degrees. Line a 10x15" pan with foil, then coat with nonstick cooking spray.

In a bowl, combine the melted butter, bread crumbs, garlic, Parmesan cheese, parsley, thyme, rosemary, salt, and pepper. Toss to coat evenly.

Place salmon in the prepared pan. Spray with nonstick cooking spray and pat with bread crumb mixture. Bake uncovered for 25-30 minutes, the internal temperature reaches 135-140F, and the fish flakes easily with a fork.

Tomato, Corn, & Basil Risotto

Ingredients:

- 2.5 cups water
- 2 cups milk

- 2 tablespoons butter
- 1 cup minced onion (or equivalent dried onion)
- 1 clove garlic, minced (or equivalent dried garlic)
- 3/4 cup uncooked arborio rice
- 3 tablespoons white wine

- 1 medium tomato, peeled, seeded, and chopped
- 1 1/3 cups fresh corn kernels
- 1/2 cup grated Parmesan cheese
- 1/2 cup fresh basil leaves, cut into thin strips (or equivalent dried basil)
- 1/2 teaspoon salt
- ground black pepper, to taste

Directions:

Combine the water and milk in a medium pot or saucepan. Heat to a simmer; keep over low heat.

Melt the butter in a large casserole or skillet over medium-high heat. Add the onion and cook for 3-4 minutes, stirring occasionally. Add the garlic and rice; stir constantly for 1 minute. Add the white wine; stir until completely absorbed.

Begin to add the heated milk-water mixture 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next. When the rice has cooked for 15 minutes and most of the liquid has been incorporated, add the corn and tomatoes along with the remaining milk-water mixture. Cook, stirring frequently, until the rice is tender but still slightly chewy.

The risotto should take 18-20 minutes of cooking time. Stir in the Parmesan cheese, most of the basil, and the salt and pepper. Serve the risotto immediately, topped with the remaining basil.

Baked Corn

Ingredients:

- 1 cup milk
- 2 tablespoons butter
- 1 tablespoon sugar
- 2 tablespoons flour
- 1 can (15 oz) of whole corn, drained
- 2 eggs, beaten well

Directions:

Preheat oven to 400 degrees.

Boil 3/4 cup milk with butter and sugar.

Dissolve flour in remaining 1/4 cup milk.

Pour flour mixture into milk mixture to make a thin whie sauce. Add to drained corn in a 1-1.5 qt Pyrex loaf pan. Mix in eggs.

Bake for 1 hour.