Swig Sugar Cookies

1 cup butter softened 

3/4 cups vegetable oil

1 1/4 cup granulated sugar

3/4 cup powdered sugar 

2 Tbl water

2 large eggs

1 tsp vanilla 

5 1/2 cups flour

1 tsp salt

1/2 tsp baking soda

1/2 tsp cream of tartar 

Cream butter, oil, sugars, water, eggs and vanilla until smooth and well combined. Add dry ingredients to the butter mixture, mixing until the dry ingredients have been incorporated into the dough. Roll dough into golf sized balls (about 2 Tbl) and place 2 inches apart on cookie sheet. Dip the bottom of a flat glass into sugar and press form in the middle of each cookie leaving the cookie about 1/4-1/2 inch thick. Bake cookies at 350 degrees for 8-10 minutes or until the bottom is slightly browned. You want them soft so be careful to not over bake them. Let cool and frost. I like them with butter cream frosting but the original Swig cookies have a sour cream frosting. 

Butter cream frosting 

1 cup butter softened

3 cups powdered sugar

2-3 oz heavy whipping cream (I’ve used whole milk too)

1 tsp vanilla 

Mix all ingredients together and whip for about 5 minutes until frosting is creamy

Swig frosting

1/4 cup butter 

6 Tbl sour cream 

1/2 tsp vanilla 

4 cups powdered sugar 

2-3 Tbl milk

1-2 drops red food coloring 

Crockpot Creamy Chicken Taco Soup

 2 chicken breasts 

1 can black beans (15 oz) rinsed and drained 

1 can corn (15 oz) drained

1 can rotel (10 oz)

4 cups low sodium chicken broth

1 pack taco seasoning 

1 8 oz cream cheese (softened )cut into cubes

1-2 cups shredded cheese

Place chicken breasts into crockpot. Pour black beans, corn, rotel, taco seasoning and chicken broth over chicken. Give the mixture a gentle stir. Cover and cook on high 4 hours or until chicken is tender. Remove chicken and shred. Put back into crockpot. Add in the cream cheese and shredded cheese. Whisk the soup gently to incorporate the cheeses. Cover and cook an additional 15 minutes to dissolve the cream cheese. Let sit uncovered for 10 minutes. Serve with tortilla chips or strips. 

Chelsey’s Chocolate Chip Cookies

 1 cup softened butter

3/4 cup brown sugar

3/4 cup granulated sugar

2 large eggs

2 tsp vanilla 

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

3 cups flour

2 cups chocolate chips

Mix butter, sugars, eggs, vanilla until well mixed (about 3 minutes). Add dry ingredients and mix to incorporate. Add in chocolate chips. Scoop onto parchment lined cookie sheet. Bake at 350 degrees for 9-12 minutes until edges start to brown. Let sit on cookie sheet for another 5 minutes to finish baking. Cool completely. These freeze well!

Potato Cheese Soup

 3-4 cups diced potatoes

1 onion diced

4 cups of water (enough to barely cover vegetsbes)

4 chicken bouillon cubes

1/2 cup butter (1 cube)

3 heaping Tablespoons flour

1 cup milk

2-3 cups shredded cheddar cheese

Pepper to taste

1/4 tsp paprika (optional)

Bring vegetables to a boil with water and bouillon. Cook until tender. Melt butter, add flour cooking for a couple of minutes. Stir in milk. Add to potatoes. Cook until it comes back to a boil. Remove from heat. Add in cheese. Season as desired. With the bouillon, I never add additional salt. 

Variation: you can change out the potatoes for cauliflower or any other vegetable! 

Baked Chicken Tacos

2 cups shredded chicken (1 pint jar of canned chicken)

1/2 pkg taco seasoning

1 cup salsa

1/2 can black beans (drained and rinsed) optional

1 cup frozen corn  optional

Shredded cheddar cheese

10 stand and fill taco shells (the old El Paso nacho cheese shells are fantastic)

Preheat oven to 425 degrees.

In a skillet, heat all ingredients except cheese and shells. You can also mix ingredients together in a bowl and heat for 1-2 minutes in microwave.

Spray a 9x13 baking dish with cooking spray. Line with taco shells. Spoon chicken mixture evenly into shells. Top with shredded cheese. Bake uncovered for 5-7 minutes until cheese is melted. 

Peanut Butter Oatmeal Chocolate Chip Cookies

1 cup butter slightly softened 

1 cup sugar

3/4 cup brown sugar 

3/4 cup creamy peanut butter 

2 large eggs

1 tsp vanilla 

2 cups flour

1 1/2 cup old fashioned oats (not instant)

1 tsp baking soda

1 tsp salt

1 cup chocolate chips (I like milk)

1 cup peanut butter chips

1/2 cup sweetened coconut flakes

Preheat oven to 350 degrees. Line cookie sheets with silicone liners or parchment paper. In a mixer with paddle attachment, mix butter and sugars until smooth. Mix in peanut butter. Add in eggs and vanilla. Add in the dry ingredients and mix until just combined. Add in the chips and coconut. Scoop into cookie sheets. Bake for 9-12 minutes until slightly brown on top and edges of cookies. 

Blueberry Streusel Cookies

1 box blueberry muffin mix (I use Krusteaz)

3/4 cups water Brown old fashioned oats (not instant)

1/3 cup + 2 Tbls oil

1/4 cup brown sugar 

1 egg

2 Tbls milk

For Lemon Butter glaze:

1 1/2 cups water Brown powdered sugar

2 Tbls melted butter

1/2 tsp lemon zest

2 tsp lemon juice

1-2 Tbls milk

Preheat oven to 375 degrees. Line 2 baking sheets with silicone liner or parchment paper. Set aside.

In large bowl, combine muffin mix (just the dry mix), oats, oil, brown sugar, egg and milk. Stir together until a soft dough just barely comes together. Drain and rinse blueberries, gently fold into dough.

Scoop dough onto cookie sheets. Bake 8-10 minutes rotating half way through baking. Cool completely cookies on cookie sheets.

Meanwhile, make the glaze. Mix all ingredients except the milk. Only using milk if needed until smooth and pourable. Drizzle the glaze over each cookie. Let sit until glaze sets. These cookies freeze well. 

Mexican Rice Casserole

1 lb hamburger

1/2 onion diced

1 Tbl jarred garlic (or 1 clove)

1 cup rice

1 pkg taco seasoning

2 cube chicken bouillon 

1 can (15 oz)corn drained

1 can (15 oz) black beans drained & rinsed

1 can rotel

1 can (15 oz) diced tomatoes 

2 cups water (may need to add more)

1-2 cups shredded cheddar cheese

Brown hamburger with onion, salt, pepper and bouillon. Drain off fat. Add in remaining ingredients (including 1 cup of water) and bring to a boil. Reduce to simmer, cover and cook until rice is cooked through about 10-15 minutes. You can add more water as needed. Sprinkle top with cheese. Turn off heat and let cheese melt. Serve with sour cream if desired. 

Caramel Popcorn

 1 cube butter

1 cup corn syrup

1 cup brown sugar

1 can sweetened condensed milk

20 cups popped popcorn 

Dash salt

Melt butter in saucepan. Add in remaining ingredients. Bring to a boil stirring constantly. Cook for 2-3 minutes. Remove from heat. Pour over popped corn.

Meat and Potato Casserole

 3-4 c thinly sliced potatoes

2Tbsp melted butter

1/2 tsp salt

1lb ground beef

1pkg frozen corn (10oz) thawed

1 10 3/4 oz can cream of celery soup (undiluted)

1/3 c milk

1/4 tsp garlic powder

1/8 tsp pepper

Minced onion

1 c shredded cheese

Toss sliced potatoes with butter and salt. Arrange on the bottom and up the sides of greased 9x13 pan. Bake at 400 degrees for 25-30 minutes or until potatoes are almost tender. 

While potatoes are baking, brown ground beef with salt, pepper and onion. Sprinkle beef annd corn over potatoes. Combine soup, milk, garlic powder & pepper. Add 1/2 of the cheese. Pour over beef mixture. Bake at 400 degrees 20 minutes uncovered or until potatoes are tender. Top with remaining cheese and return to oven for another 3-5 minutes or until cheese is melted. Garnish with parsley if desired. Enjoy! 

Ranch Cheeseball

 1/2 cup mayonnaise 

1 pkg. ranch seasoning (3 Tbl.)

1/2 cup milk

12 oz. Cream cheese (softened)

1 lb. Cheddar cheese finely grated (4 cups)

Slivered almonds

Mix first 4 ingredients together. Add in cheese. Roll in slivered almonds. Chill. Serve with crackers.

Crab Cheeseball

 1 8 oz. Cream cheese (softened)

1/4 cup Mayonnaise 

1tsp. Worcestershire sauce

2 tsp. Hot sauce

1/4 tsp. garlic salt

1 bunch green onions (diced)

1 cup mozzarella cheese

1 cup imitation crab (shredded)

2 celery stalks (diced)

Mix first 5 ingredients together. Combine with remaining ingredients. Roll in nuts if desired. 

One Pot Creamy Tomato Tortellini Soup

1 medium onion diced

1Tbl olive oil

3 cloves garlic minced

1 lb sausage (optional)

28 oz can diced tomatoes

15 oz can tomato sauce

4 cups chicken stock

1/3 tsp dried basil

1/2 tsp dried oregano

1/2 cup heavy cream

1/2 cup grated Parmesan cheese + extra to garnish

20 oz 3 cheese tortellini 

Salt and pepper to taste

Directions: 

Brown sausage (if using) with onion, olive oil and garlic until sausage is cooked through and onions are translucent. Add in diced tomatoes, tomato sauce, spices and chicken stock. Bring to a boil then Simmer for 10-15 minutes. Add tortellini and cook as directed on package. Remove from heat and add in heavy cream and Parmesan. Garnish with additional Parmesan cheese.

This is a recipe that came from Shaurie. It is delicious! I add sausage when I make it. I always use 4 chicken bouillon cubes with 4 cups of water. With the bouillon, I never add salt. I have substituted a can of tomato soup for the tomato sauce and have used evaporated milk in place of the heavy cream. I usually use gnocchi in place of the tortellini because I almost always have gnocchi on hand. You can also add in fresh or frozen spinach at the end if desired. It always turns out great! 

Cherry Swirl Coffee Cake

Coffee Cake
4 cups Original Bisquick mix
1/2 cup granulated sugar
1/4 cup butter or margarine, melted
1/2 cup milk
1 tsp. vanilla
1 tsp. almond extract
3 eggs
1 can (21 oz.) cherry pie filling

Glaze
1 cup powdered sugar
1 to 2 Tbl. milk

Heat oven to 350 degrees.  Grease bottom and sides of a 15x10x1 inch pan with shortening or cooking spray.  In large bowl, stir all coffee cake ingredients except pie filling; beat vigorously with spoon 30 seconds.

Spread two-thirds of the batter (about 2 1/2 cups) in pan.  Spread pie filling over batter (filling may not cover batter completely).  Drop remaining batter by tablespoon onto pie filling.

Bake 20 to 25 minutes or until light brown.  Meanwhile, in small bowl, stir glaze ingredients until smooth and thin enough to drizzle.  Drizzle glaze over warm coffee cake.  Serve warm or cool.

Can substitute any pie flavor of pie filing.

This recipe is easy to cut in half.  Use one 9-inch square pan, 2 eggs and substitute a 10-ounce jar of fruit.  Divide remaining ingredient amounts in half.

Banana Cake

1 1/2 cups sugar
1 cup sour cream
1/2 cup butter (one cube)
2 eggs
2 tsp vanilla
2 cups flour
1 tsp salt
1 tsp soda
5 mashed bananas

Mix butter and sugar. Add in sour cream, eggs, bananas and vanilla. Add dry ingredients and mix until blended. Spray jelly roll pan (lg cookie sheet) with non stick cooking spray. Pour batter into pan.

Bake @ 375 degrees for 20 minutes until toothpick inserted in center comes out clean. Cool then frost with cream cheese frosting.

CREAM CHEESE FROSTING
1/2 cup (1 cube) butter
1 8 oz cream cheese
2 tsp vanilla
4 cups powdered sugar

This is the best banana cake! Jaci Snow brought it for Lincoln’s baby blessing and we have been making it ever since! Delicious!!!

Holiday Snack Mix

1 package almond bark (16 oz)
12 cups popped popcorn
2/3-3/4 cup M&M’s
Sprinkles

Place popcorn in a large mixing bowl. Melt almond bark in microwave 1 minute on high. Stir and continue heating in 30 second intervals until smooth. Pour over popcorn and mix until popcorn is coated. Spread mixture out on aluminum foil or waxed paper. Immediately sprinkle with M&M’s and sprinkles before it cools. Let sit until it is completely dry. Break into clumps.

You can make this for any holiday or occasion by changing the color of M&M’s and sprinkles!

Easy Moist Lemon Bundt Cake

For the cake:
1 pkg lemon cake mix
1small pkg lemon instant pudding
1 cup sour cream
1 cup vegetable oil
4 large eggs
1/2 cup water

Lemon cream cheese icing:
2 oz cream cheese (softened)
1 Tbs butter (softened)
2-3 cups powdered sugar
2Tbs lemon juice
1 Tbs milk
1-2 drops Yellow food coloring

Lemon glaze:
2 cups powdered sugar
2 Tbs lemon juice
2 tsp lemon zest
1-2 Tbs milk

Preheat oven to 350 degrees. Grease and flour Bundt pan. Mix ingredients for cake and pour into pan. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool 10-15 minutes in pan. Let cake cool completely before frosting. Squeeze the cream cheese icing over the cake. Drizzle the glaze over icing.

This cake is good with or without the frosting and glaze. You can also use just icing or just glaze.

Glazed Lemon Quick Bread

BREAD:
3 c. flour
1/2 tsp. salt
1 1/2 tsp. baking powder
2 1/2 c. sugar
3 eggs
1 1/2 c. milk
1 c. oil
1 1/2 tsp. vanilla
3 Tbl. lemon juice, fresh is best
2 Tbl. lemon zest, loosely packed
4 Tbl. butter, melted
GLAZE:
3/4 c. sugar
1/4 c. lemon juice, fresh is best
1 1/2 tsp. vanilla
2 Tbl. melted butter
dash salt

Preheat oven to 350 degrees.  Into a large mixing bowl, place flour, salt, baking powder, sugar.  Whisk together.
In separate bowl, whisk together eggs, milk, oil and vanilla.  Add the wet ingredients to the dry and stir with a wooden spoon until the wet and dry ingredients are only half combined.  (You should still be able to see many streaks of flour.)
Add the lemon juice, lemon zest and melted butter and stir to combine completely making sure not to over mix.  Just stir until all of the flour is incorporated.
Line the bottom of 2 loaf pans with parchment paper and spray the edges with cooking spray.  Pour the batter into the pans.  Pop into the oven and bake for 40-45 minutes or until a toothpick inserted in center comes out clean.
Remove the pans and allow to sit for 5 minutes.  Remove bread from pans and place on wire rack to cool for 5 minutes.
Whisk together the glaze ingredients.  While the loaves are still warm, brush the glaze along the bottom and sides of each loaf.  Pour remaining glaze over the top of the loaves, making sure to cover completely.
Allow to cool.

This recipe is from jamiecooksitup.net.  This lemon bread is delicious and I know many of our lemon loving family members are going to enjoy it!

Delicious Sugar Cookies

1/2 cup butter (1 cube) softened
1/2 cup plus 1/3 cup butter flavored Crisco
2 cups sugar
Zest of 1 orange
2 eggs
1 tsp vanilla
8 tsp milk
4 cups flour
3 tsp baking powder
1/2 tsp salt

Cream butter, shortening and sugar until light and fluffy. Add in orange zest, vanilla, eggs and milk. Sift dry ingredients and add a cupful at a time until dough comes together. Refrigerate for an hour or freeze for 30 minutes. Roll to 1/8-1/4 inch thick on a floured board. Cut into desired shape. Place in cookie sheet that has been very lightly sprayed with cooking spray. Bake at 350 for 9-12 minutes just until tops look set. Let sit on cookie sheet for a few minutes. Remove to cooling rack, cool, frost and enjoy!

You can use all crisco if you prefer.

I baked them on the upper middle rack in my oven and they took about 11 minutes to bake. They do spread a little but are good enough to eat without frosting!

Pioneer Woman's Pecan Pie

1 pie crust (deep dish)
1 cup chopped pecans
1 cup white sugar
1/4 cup brown sugar
1/2 tsp Salt
1 tsp vanilla
1 cup light Karo syrup
4 eggs
2/3 of a cube of melted butter

Sprinkle pecans in bottom of pie crust. Mis remains ingredients and pour overbpecans. Cover loosely with foil. Bake at 350 degrees for 35 minutes. Remove foil and bake for 25-30 minutes more until pie is set. Cool and refrigerate.

Pressure Cooker Applesauce

10-12 apples (any variety or a combination)
1/2 cup water

Peel, slice and core apples and put in pot of pressure cooker. Add water. Put valve to sealing. Set manual time on high for 7 minutes. When timer goes off, natural pressure release for 10 minutes. Turn valve to release the rest of the pressure. Open lid and pour contents into blender. Pulse to get a smooth applesauce. Refrigerate up to 2 weeks or for canning, Pour into sterilized, hot jars. Wipe rims of jars. Plate hot lids and rings on finger tight. Process for 20 minutes. Applesauce can also be frozen.

Variation: I had a lot of Granny Smith apples this year and they are a little bit too tart for me unless I combine them with other varieties. But using 100 percent Granny Smith apples, I added
1/2 cup of packed brown sugar
1 T. Ground cinnamon in with my apples and water. It adds a few calories but still a great low calorie treat!

I have a power pressure cooker xl. It doesn’t have a manual button like the instant pot does. I use the fresh vegetables button and adjust the cook time to high and then use the time adjustment button to set it for 7 minutes. It takes 10-15 minutes to pressure up. Super easy and super delicious!!!

Shaurie's White Chicken Chili

1 lb boneless skinless chicken breasts
1 medium onion, chopped
1 1/2 tsp Garlic powder
1 Tbl. Vegetable Oil
2 cans great northern beans (15 1/2 oz each)
1 can chicken broth (15 1/2 oz)
2 cans green chilis chopped (4 oz each)
1/2 cup whipping cream
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp black pepper
1 cup sour cream

In a large saucepan sauté chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilis and seasonings. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Remove from heat. Stir in sour cream and whipping cream. Serve immediately.

This is the best white chicken chili! I used 2 chicken bouillon cubes and 2 cups of water in place of the chicken broth. I also only used 1 can of chilis and it was still great!

Pumpkin Cookies/Muffins

This recipe makes great muffins too!

1/2 C. Shortening or Butter
1 1/2 C. Sugar
1 Egg
1 C. Pumpkin
2 1/2 C. Flour
1 tsp. Baking Soda
1 tsp. Baking Powder
1 tsp. Salt
1 tsp. Nutmeg
1 tsp. Cinnamon
1/4 tsp. Cloves
Chocolate Chips.  🎃

Beat Sugar and Shortening. Add Eggs and Pumpkins.
Add dry ingredients. Bake @ 375. Cook for about 12-15 minutes for muffins and 10-12 for cookies.

*I check the muffins at about 12 minutes, if they spring up when you touch them in the center (like a cupcake) then I pull them out.

Peanut Butter Bars

1 cup butter
1 3/4 cups peanut butter (divided)
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
2 cups flour
3/4 tsp baking soda
1 tsp salt
2 cups oats

Frosting
1/2 cup butter
2 Tbl cocoa
1/4 cup milk
1 tsp vanilla
3 1/2 cups powdered sugar

Preheat oven to 350 degrees. Cream butter, 1 cup of the peanut butter, sugar and brown sugar together until light and fluffy. Add eggs and vanilla and mix well. Add dry ingredients just until incorporated. Mix in oats. Spread into greased jelly roll pan. Bake 15 minutes or until just golden brown. Cool for 10 minutes.

The frosting is a 2 step process.
First whip remaining 3/4 cup of peanut butter until lightly colored and fluffy. Carefully spread over bars.

Add butter to saucepan and melt. Add cocoa and milk and bring to a boil stirring constantly. Remove from heat. Stir in vanilla and powdered sugar a cup at a time. Stir until frosting is smooth. Spread over peanut butter layer. Cut into bars. Serve warm or cold. These bars freeze well.

Classic Lemon Bars with Shortbread Crust

For the crust...
2 sticks (1 Cup) butter softened
1/2 cup sugar
2 cups flour
1/4 tsp salt

For the filling...
6 large eggs
2 1/4 cups sugar
1/4 cup plus 2 Tbl flour
1 cup lemon juice

For the crust...
Preheat oven to 350 degrees.
Spray 9x13 pan with cooking spray.
In a food processor mix the crust ingredients until crumbs are formed. You can also do this by hand with a pastry cutter.
Spread evenly into pan.
Bake for 20 minutes until the edges are just barely starting to turn golden brown. Let cool slightly.

For the filling...
In a bowl, whisk eggs with the sugar.
Add the flour and mix well making sure that there are no lumps.
Add lemon juice and mix to incorporate.
Pour mixture over crust.
Return to oven and bake for 25- 30 more minutes or until filling is set.
Let cool completely, sprinkle with powdered sugar.
Cut into squares and Enjoy!

This makes a thick crust... everyone in my family loves that! These are the best lemon bars!

Soft Oatmeal Cookies

1 cup butter softened
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon
3 cups quick oats

Cream butter and sugars together until light and fluffy. Add in eggs and vanilla and mix well. Add flour, salt, soda, cinnamon and mix until combined. Add in oats and mix well.

Preheat oven to 375 degrees. Drop by spoonfuls on ungreased cookie sheet. Bake on upper middle rack for 7-8 minutes.

I always use my small cookie scoop for these cookies. They are also good sandwiched with 1/2 of the batch of buttercream frosting mixed with 7 oz. jar of marshmallow cream.

Frito-Lay Corn Salad

1 pkg dry ranch dressing
4 TBL mayo

Mix together.

2 cups frozen corn thawed (or 2 cans corn drained)
2 pounds grated cheddar cheese (or cheese blend)
1 1/2 packages regular Fritos
1/2 of a medium onion, diced

Homemade Pasta

3 1/2 cups flour
3 tsp salt
4 eggs
1 Tbl olive oil
4-5 Tbl water (give or take)

Mix flour and salt together in kitchen aid with paddle attachment. Add egg, olive oil and a couple of tablespoons water. Mix until dough comes together adding more water as needed. You don't want the dough sticky at all. Just enough water to come together. Move dough to counter and knead a few minutes. Cover in plastic wrap and let rest for 30 minutes. Cut into fourths. Cut each fourth in half to make it easier to work with. Run each piece through pasta machine 5 times or more on #1, 3 times on #2, 1 time on #3 continuing until desired thickness. #3 works great for lasagna sheets. I like #4 or #5 for egg noodles. Lasagna sheets are ready to boil or use at this point. I like to cut my egg noodle strips in to about 4-5 inch strips then feed them through the cutting blade. You can let the noodles dry for 30 minutes or boil them in salted water immediately. The noodles cook quickly (2-3 minutes). Serve.

This recipe can easily be cut down to 1/2 or 1/4. For 1/4 (which is what I usually make) use
Scant 1 cup flour
3/4 tsp salt
1 egg
3/4 tsp olive oil
1 Tbl water (may need a little more)

Creamy Sausage Tortellini Soup

1lb.  Sausage browned
1 medium onion diced
3 large carrots diced
3 stalks celery diced
4 cloves garlic minced
1 Tbl Italian seasoning
7 chicken bouillon cubes
7 cups water
Cook in crock pot on high for 4-6 hours or until veggies are tender.

Add:
1 12 oz. pkg. 3 cheese tortellini (I had gnocchi so that is what I used and it was delicious!)
Cook about 30-45 minutes or until tortellini is cooked.

Add:
1/3-1/2 c cornstarch dissolved in
1 cup heavy whipping cream
4-5 cups fresh spinach

Cover and cook until soup thickens and spinach is wilted.
Serve with crusty bread.
This soup is delicious!

Pressure cooker instructions...
Cook first 8 ingredients in pressure cooker on high pressure for 5 minutes. Quick release. Turn cooker to sauté and add tortellini it gnocchi. Cook until they float to the top. Stir in cornstarch/whipping cream mixture and spinach. Cook until thickened and spinach is wilted.

Homemade Creamed Corn

From Brian & Brandy


20 oz. frozen corn thawed
1 cup heavy cream
1 tsp salt
2 TBLS sugar
1/4 tsp pepper
2 TBLS butter
1/2 cup milk
2 TBLS flour
1/4 cup grated parmesan cheese


Heat first 6 ingredients together in a large pot.
In a separate small bowl, wisk the 1/2 cup milk and 2 TBLS of flour (this is what will help thicken the cream).
Stir into corn mixture and cook over medium heat (Stir often so the cream doesn't burn) until mixture is thickened and corn is cooked through.
If you don't cook it until it's thickened, it will be runny.
Remove from heat and stir in 1/4 cup parmesan cheese.
Enjoy!


This is amazingly delicious! Just make sure to get your cream nice and thick before you put it in a slow cooker to stay warm if you are taking it to a party. Can easily be doubled or tripled for a crowd.

Pressure cooker version: put first 6 ingredients into pot. Cook on low pressure for 10 minutes. Natural release for 10 minutes then quick release. Dissolve 1 Tbls cornstarch in 1/4 cup milk. Add to corn mixture. Sauté until mixture becomes thick and creamy. Stir in Parmesan cheese.