This recipe is super easy and gives the impression that your corn was made on the grill.
I typically make this recipe using 12 ears of corn but really you can make however many you’d like. We just have a big family & we all LOVE corn on the cob!
Preheat oven to 450
Ingredients – Ears of corn, husked & cleaned – Stick of butter, softened – Seasonings; I like salt & pepper but sometimes we add a sprinkle of garlic powder or seasoned salt to mix things up.
Directions – Butter each ear of corn liberally. – Next, take your chosen seasonings & sprinkle a little onto each ear. Make sure to get all sides! – Place your prepared corn on a cookie sheet and bake for 30 minutes turning halfway through.
That’s it! It is easy and turns out awesome! What’s great is that this method allows you to make several trays of corn at one time & while they’re in the oven you can prepare the rest of your meal. I find this comes in handy especially when we are hosting picnics!
Let us know in the comments what you thought & if you tried any fun seasonings!
Broccoli cheddar soup is my absolute favorite soup option so when I put together this recipe I was looking for something that would be easy to make but also definitely satisfy my love of broccoli cheddar. This soup is thick, creamy, and full of delicious cheese & broccoli flavors.
1 whole stick butter (1/2 cup)
1 Tbs onion powder
1/3 cup flour
4 cups whole milk
2 cups half-and-half
4 heads broccoli- cut into florets (you can also use frozen broccoli if that is easier)
4 cups grated sharp cheddar cheese (you can also use mild cheddar, cheddar jack, etc)
1/4 tsp salt
1 tsp ground black pepper
1/2 – 1 cup chicken broth (veggie works okay too)
Melt butter in large pot over medium heat; add onion powder. Mix well & allow to become a golden brown.
Add flour to butter/onion mixture. Stir well & allow to thicken (no more than 1 minute).
Pour in milk & half-and-half, a pinch of nutmeg (if desired), salt, and pepper. Stir to combine & add broccoli in.
Cover pot, reduce heat to low & allow to simmer for 30 minutes.
Stir in 3-4 cups of cheese until melted.
Add in chicken broth starting with 1/2 a cup at first until you get the soup thickness you desire.
Using a blender, immersion blender, or potato masher break up the broccoli into smaller bite sized pieces or until puree’d (smooth & creamy).
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As I mentioned in previous posts, Lisa comes up with most of her recipes at some pretty random times. This specific one she came up with around 5 this morning (while the rest of us were sleeping!) and I personally think it’s a keeper!
This breakfast casserole packs a lot of flavor between the pumpkin, apples, and brown sugar and it isn’t super sweet. This recipe is also really cool because you can eat it when it comes out of the oven or serve it at room temperature for a quick breakfast one the go!
This recipe is split up between 3 parts; 2 layers of the casserole and the crisp topping. So here’s a list of the ingredients you’ll need:
Quick cook oats
Pumpkin Pie Spice
1 Small apple
1 Stick of margarine
6 Pieces of bread (we used Pumpkin swirl bread, but you can use any type of bread you choose)
2 cups Canned pumpkin
To begin, preheat your oven at 400º and grease a 9×9 pan.
Here’s what you’ll need for the topping:
1 cup Quick cook oats
1 1/2 teaspoon pumpkin pie spice
1/3 cup chopped apple
2 teaspoon flour
1/4 cup brown sugar (not packed)
2 tablespoons chilled margarine cut into small cubes
2 handfuls of chopped pecan
Combine all of the dry ingredients and once they are mixed well add the apple pieces and margarine cubes, mix loosely with your fingers and set aside.
Now here’s what you’ll need for the first layer:
6 pieces of bread 5 eggs
In a bowl beat the eggs until light and frothy. Then add the bread cubes and blend until all of the bread is well saturated and the egg mixture is well absorbed. Put the bread mixture in your casserole dish.
Here’s what you’ll need for the second layer:
2 cups canned pumpkin
2 teaspoon vanilla extract
1/4 cup brown sugar (loosely packed) 2 teaspoon pumpkin pie spice
1 egg beaten
Stir all of these ingredients together and layer on top of the bread mixture. Spread out to cover the bread mixture evenly.
Add the crisp topping and you’re ready to bake!
Bake at 400º for 15 minutes and then turn the oven down to 350º and bake for another 20 minutes.
And you’re ready to serve! We put whipped cream or syrup on ours to add sweetness.
Like so many other people, this time of year makes our family crave all things pumpkin. So Lisa is always coming up with different recipes that somehow incorporate pumpkin.One of her creations this year is her pumpkin spice chocolate chip cookies and let me just say, they’re amazing!
To start, preheat your oven to 375° and spray two cooking sheets.
Here’s what you’ll need:
1 cup pumpkin (we cheated and used canned pumpkin)
3/4 cup granulated sugar
1 large egg
2 cups flour
2 1/2 tsp of pumpkin pie spice (this will give the cookies a slight pumpkin taste but if you prefer them to have a stronger pumpkin flavor we recommend adding 3 1/2 tsp)
1/2 tsp salt
1 tsp baking soda
1 tsp milk
1/2 cup of oil
1 cup chocolate chips
1 tsp vanilla
OPTIONAL: 1/4 cup pecans or walnuts
Add the baking soda to the milk and stir until it is completely dissolved. Set aside.
Combine the flour, baking powder, pumpkin pie spice, and salt in a bowl and set aside.
Add pumpkin, sugar, oil, and egg to mixing bowl and mix on a low speed.
While mixing on low add in the baking soda mixture and add in the flour mixture a little at a time. Mix well.
Once everything is mixed and there are no clumps stir in the chocolate chips and vanilla (this is when you would also add the nuts).
Spoon out tablespoon sized portions of the cookie dough onto a cookie sheet two inches apart.
Bake for 10-12 minutes or until bottom edges are brown.