Tuesday, March 22, 2011
This recipe is so easy and super delish! Next time I'm going to add a can of green chilies for a little zing.
CrockPot Cream Corn - Adapted from Southern Plate's CrockPot EBook
3 (12 oz) packages frozen corn
1 (8 oz) package cream cheese
1 stick butter
salt & pepper to taste
Spray crockpot with non-stick cooking spray. Place corn into the crockpot and put block of cream cheese on top (in the center). Slice butter all over corn and sprinkle with salt and pepper.
Cook on Low for 3-3 1/2 hours, stirring once or twice to incorporate the cream cheese as it melts. You do not want to cook this on high or the corn will get tough.
Sunday, March 20, 2011
I love this salad! It is the perfect blend of sweet and tangy and crunchy and chewy. So good!
Broccoli Salad - Adapted from my Southern Plate cookbook
4-5 cups chopped broccoli (you can chop and use the stalks too)
1/2 cup raisins (I used some golden and regular raisins)
1 (3oz) package real bacon bits
1/2 of a red onion, chopped
1 cup walnuts, coarsely chopped
1 cup mayo
1/3 cup sugar
1/2 cup apple cider vinegar
Combine broccoli, raisins, bacon bits, onion, and walnuts in a large bowl.
In a medium bowl, whisk may, sugar, and vinegar together until sugar dissolves. Pour over broccoli mixture. Stir until well coated and refrigerate until ready to serve.