Slow Cooker Creamed Corn

32 oz. frozen corn

8 oz. cream cheese

1/2 c butter

1/2 c milk

1 Tbs white sugar

Salt & pepper to taste

Cut butter and cream cheese into cubes, combine everything in a slow cooker.  Cook on high for 2-4 hours, or low for 4-6 hours, stirring occasionally.

From Leah Bentley

Missy's Cinnamon Rolls

The night before: set out 8 oz. cream cheese, 2 sticks + 2 Tbs (divided!) of butter to soften.

Dough:

22.4 oz. milk

34 oz. flour

4 oz. white sugar

Slightly less than 1 Tbs. salt

2.5 Tbs yeast

10 Tbs butter (or 1 stick plus 2 Tbs!)

Slightly less than 1 Tbs vanilla

5 tsp lemon juice

Cinnamon Layer:

8 Tbs butter

2.6 oz sugar

5 oz. brown sugar

3 Tbs cinnamon

Cream Cheese Frosting:

8 oz. cream cheese

8 oz. powdered sugar

8 oz. white chocolate chips

1/2 Tbs vanilla

1/2 Tbs milk (if needed)

Put pot on scale to measure the milk, then heat to 130° F.  Combine flour, sugar, salt and yeast in mixer, beat with bread hook.  Add softened butter and mix again, then add all liquids and mix again.  Knead in mixer for 5 min.  Turn out dough onto floured surface and let rest for 15 minutes.  Preheat oven to 375° F.  Prepare 12 X 18 cooking sheet with parchment paper.  Wash the mixing bowl

While dough is rising, combine cinnamon layer ingredients.

Knead some flour into it a few times if it's too sticky to roll out.  Then roll out dough to approximately 36 in. X 12 in.

Spread 4 oz. softened butter over dough, then sprinkle with cinnamon layer.  Roll up and crease the log, then cut with string into 1 inch rolls.  Place each cinnamon roll on parchment paper, spread out about 1/2 inch between each roll.  Should make about 20-24 rolls.

Bake in oven for 15 minutes or until golden brown.

Melt white chocolate in a microwave safe bowl in 20 second bursts until smooth and creamy.  In mixing bowl, beat cream cheese until smooth.  Add powdered sugar and mix.  Add vanilla and melted white chocolate, beat again until smooth.  Add milk if it becomes too dry.  

Spread cream cheese frosting on baked cinnamon rolls.  And enjoy!

Modified to family proportions from Missy's Ugly Cookies & Bake Shoppe

Pollo a la Crema (Creamed Chicken)

5 Tbs butter, divided

2 lbs chicken breasts or tenderloins, cut into thin strips

1 large green bell pepper, thinly sliced 

1 white or yellow onion, thinly sliced

2 c sliced baby bella/cremini mushrooms

2 garlic cloves, minced

3 Tbs flour

2 c sour cream

1/2 c heavy whipping cream

2 tsp smoked paprika

1 tsp lime juice

1 tsp salt

Serve with Spanish rice and refried beans

Heat one Tbs of butter to med-high heat in a large skillet or Dutch oven.  Add the chicken and cook 5-10 minutes, until no longer pink.  Transfer the chicken to a strainer and drain the excess liquid.  Return skillet to stove

Melt 2 Tbs butter in skillet, add pepper, onions, mushrooms, and garlic and sauté for 5 minutes, stirring often, until onions are semi-translucent and veggies are slightly tender.  Transfer veggies to the strainer with the chicken.  Return skillet to stove and reduce heat to medium.

To make the roux, melt 2 Tbs butter in the skillet.  Whisk in the flour one Tbs at a time and continue whisking for two minutes or until roux is slightly browned and begins to emit a toasted fragrance.

Stir in the sour cream, heavy whipping cream, smoked paprika, lime juice, and salt.  Add the chicken and veggies, reduce heat to medium-low and simmer for 15 minutes, stirring frequently to avoid burning.  Serve warm.

From Tao of Spice 

Instant Pot Spanish Rice

1 Tbs olive oil

1/4 c onion, diced

1 jalapeño (or half), seeded and minced

2 cloves garlic, minced

2 c vegetable or chicken broth

1 tsp paprika

1 tsp kosher salt

1/2 tsp cumin

1/4 tsp oregano

1 tsp chili powder

2 c rice

8 oz. tomato sauce

1 Tbs butter

Place rice in a colander and rinse really well.  Turn Instant Pot to sauté mode and let heat up, then add oil, onion, jalapeño, and garlic.  Sauté for 2-3 minutes.  Turn Instant Pot off.

Add in stock and scrape up any browned bits from the bottom of the inner pot.  Add in seasonings and stir well.  Add in the rice and gently push down so it's submerged in stock.  Top with tomato sauce.  

Place lid on Instant Pot with vent closed on HIGH for 3 minutes (22 for brown rice).  Let pressure release naturally, then fluff rice with a fork.  Stir in butter if desired.

From A Mind Full Mom

Cheesy Chicken and Refried Bean Enchiladas

1 Tbs olive oil

1 small onion, diced small

4 garlic cloves, minced

29 oz. red or green chile enchilada sauce, 1/2 c reserved

4 oz. diced green chili

3/4 tsp cumin

1/2 tsp red pepper flakes

1/2 tsp salt (adjust to taste)

4 c cooked chicken, chopped or shredded 

28 oz. refried beans

12-16 corn tortillas, cut into pie-shaped triangles

3 c cheddar or Mexican blend shredded cheese

1/2 c fresh cilantro, chopped, reserve 1-2 Tbs for topping

2 green onions, sliced thin

Preheat oven to 350.  In a large skillet, heat oil over medium-high heat.  Add the onion and cook until softened (about 5 minutes).  Add the garlic and stir, cooking an additional minute.

Stir in the enchilada sauce (keeping back 1/2 c) and the green chilis.  Add 3/4 tsp cumin, red pepper flakes, and salt.  Add chicken and stir to combine.  Remove from heat.

Scoop the refried beans into a saucepan over medium heat.  Warm and mash the beans until they are smooth and spreadable.  Remove from heat.

Drizzle 1/4 c of the reserved enchilada sauce into the bottom of a deep 9 X 13 baking dish.  Place a stack of corn tortillas on a cutting board and cut into 6 wedge shapes, using a pizza cutter.  Place a single layer of the tortilla wedges across the bottom of the pan.

Scoop half the beans over the tortillas in small spoonfuls and flatten a bit with the back of a spoon.  Sprinkle with about 3/4 c cheese.  Layer tortillas over the cheese.  Scoop half the chicken mixture over the tortillas and sprinkle with a tablespoon or so of cilantro.  Layer with about 3/4 c cheese, and another layer of tortillas.

Repeat the layers, top the final tortillas and the remaining enchilada sauce and sprinkle with the last of the cheese.  Bake until cheese has melted and the edges are bubbling, about 15 minutes.  Remove from the oven and sprinkle with the remaining cilantro and green onions.  Let cool 10-15 minutes before serving.

From Barefeet in the Kitchen

Street Corn Pasta Salad

8 oz. ditalini pasta

4 ears of corn, kernels removed (no need to cook!)

1/4 c red onion, finely chopped

1/4 c cotija cheese, crumbled or sliced thin (queso fresco works, too)

2 Tbs fresh cilantro, chopped small

Dressing:

3/4 c mayonnaise

1-3 Tbs Cholula hot sauce

2-3 Tbs lime juice

1 tsp sugar

1/2-1 tsp kosher salt

1/2 tsp pepper

1/4 tsp red chili powder

Cook the pasta according to package directions, adding a generous tablespoon or so of kosher salt to the water.  When the pasta is done, drain into a colander and rinse with cold water to prevent further cooking.

In a large mixing bowl, stir together the dressing ingredients, then add the pasta, corn, and red onion.  Sprinkle with cotija and cilantro.  Taste and add salt if needed.

Serve immediately or refrigerate until ready to serve.

From Barefeet in the Kitchen

Hawaiian Macaroni Salad

1 lb elbow macaroni

2 Tbs apple cider vinegar

2 carrots, peeled and grated

1/4 c grated onion

2 c mayonnaise

1/2 c sour cream

1/4 c milk

1 Tbs sugar

1 tsp kosher salt

In a large pot of boiling, salted water, cook the macaroni according to directions (cook just to al dente-- don't overcook this!).

While the pasta is cooking, get your carrots and onions all prepped and set aside.  Whisk together mayonnaise, sour cream, milk, sugar and salt.  Set aside.

When pasta is done cooking, drain but DO NOT RINSE!  Immediately transfer to a large food storage bowl.  While still hot, drizzle with the apple cider vinegar and toss.  Then add onions and toss, then add the carrots (and peas, if desired!).  Allow to cool for 15-20 minutes on the counter.

Reserve 1/3 c of the dressing in an airtight container in the fridge.  Drizzle the remaining dressing over the pasta and toss to combine.  Cover and refridgerate 4-5 hours.  Immediately before serving, add reserved dressing.  Season with freshly ground black pepper and adjust seasonings if necessary.  

From Our Best Bites

Caprese Pasta Salad

12 oz. fusilli or rotini pasta
2/3 c olive oil

4 pints cherry tomatoes (40-48 oz)

1 tsp fine sea salt

16 oz. mozzarella pearls (or ball of mozzarella cut into small pieces)

1/4 c chopped fresh basil

2 Tbs white balsamic vinegar

Boil noodles according to directions in a large pot of salted water

Once pasta is cooking, combine olive oil, tomatoes, and salt in a large non-reactive skillet or Dutch oven over medium heat.  Cover.  Cook, stirring occasionally, until most of the tomatoes have started to burst out of their skins and the olive oil has a light red hue (6-12 minutes).

Remove skillet from heat and stir in the cooked pasta.  Let the mixture cool for a few minutes while you chop the basil.  (You don't want the cheese to melt on contact.)

Stir in the mozzarella and basil.  Add the vinegar, taste and add additional vinegar and salt as needed.  Let it rest for 20 minutes so the pasta can absorb some of the sauce.  (Or refrigerate for future use!)

From Cookie + Kate

Nutella Brownies

1/2 c butter, melted

1/2 c vegetable oil

1 3/4 c powdered sugar

1 c minus 2 Tbs light brown sugar

1/2 c cocoa

4 large eggs

1 tsp vanilla

1 tsp salt

1 C minus 2 Tbs flour

1- 1.5 c Nutella (divided)

chopped hazelnuts (optional) (or mini semisweet chocolate chips)

Preheat oven to 350.  Line the bottom and sides of a 9x13 cake pan with parchment paper.  Mix fats, sugars, and cocoa.  Add eggs, vanilla, salt, and flour and mix until combined.  Pour into prepared pan.  

Melt 1/2 c Nutella and dollop it around the brownie dough and then use a chopstick to swirl it into the batter.  Bake 17-25 minutes, just until the edges are set.  

Once it's cooled, spread a nice layer of Nutella all along the top, then sprinkle with chopped hazelnuts or mini semisweet chocolate chips.

From Missy's Taste Before Beauty

Sweet Potato Shepherd's Pie

6+ medium sweet potatoes (or russet) (washed)

1.5 lbs ground beef

1/2 c chopped onion

2 large carrots chopped small (about 1 cup)

2 cloves garlic, minced

1 tsp Kosher salt

1/2 tsp pepper

1/4 c flour

2 Tbs tomato paste

2.5 c beef or chicken broth

1 Tbs Worcestershire sauce

1/4 tsp oregano

1/4 tsp thyme

1/2 c frozen corn

1/2 c frozen peas

1-2 c shredded sharp cheddar cheese

Preheat oven to 400.  Lay out six pieces of aluminum foil.  Rub cold butter all over the center of the foil, leaving about a 2-inch border on all sides.  Sprinkle salt and pepper lightly over the butter (garlic powder, too, if you're into it!)

Place a potato in the center of the butter section and roll up the foil, covering the potato completely.  Pierce the potato (through the foil) about 5-6 times with a fork.  Place all the potatoes in an even layer on a baking sheet and bake for an hour (or until the potatoes are tender when pierced with a knife).

While the potatoes are baking, make the topping.  In a 12-inch skillet over medium heat, add the ground beef, onion, carrots, garlic, salt and pepper.  Cook, breaking the meat into smaller pieces until it is no longer pink and the vegetables are starting to soften, 5-7 minutes.  Drain any excess grease.

Sprinkle flour over the meat and cook over medium to medium-high heat for a minute or so, stirring constantly.  Stir in the tomato paste, broth, Worcestershire sauce, oregano and thyme.  Bring to a simmer and continue to simmer gently for 10 minutes until the mixture is thickened and the carrots are tender.  If you'd like the mixture more saucy/less thick, add more broth as needed and simmer to warm through.

Stir in the corn and peas and simmer until heated through.  Season to taste with additional salt and pepper, if needed.

Gently unwrap the potatoes, slice down the middle of each one to open it up (you can squeeze the ends towards each other to help create a bowl shape).  Sprinkle with shredded cheese, top with shepherd's pie filling and then more cheese.  Serve immediately.

From Mel's Kitchen Cafe

Coconut Curry Ramen

4-5 c frozen stir fry vegetables

5 packages instant ramen 

2 cans coconut milk

3 heaping-ish tsp curry powder (or more)

Put the vegetables in a large pot of water and bring to a boil.  Add the ramen noodles and boil for 3 minutes.  Drain most of the water, then add coconut milk, ramen season packets, and curry powder.  Heat and stir to combine.

Modified slightly from Budget Bytes