Archives for July 2012

Peach Ice Cream

Please tell me you have an ice cream maker. It’s a kitchen MUST HAVE. One might think it is one of those kitchen gadgets that you buy, use it once and then it goes into the kitchen gadget graveyard. Sooo, not true. I use mine all the time. This is the one I have and […]

Pillsbury Baguette Chips Giveaway

Are you a sweet or salty person? Me….I am both. Well, actually I won’t turn down any snack. Probably the reason for my ever growing pant size. My serious cravings hit me at 9 P.M. EVERY NIGHT…WITHOUT FAIL. I can’t keep potato chips in the house because I will eat them all, so I have […]

Grilled Sausage Kabobs

Warning….. Zero Food Styling here folks….Zero What you see is what you get. Straight off the grill. Kids were in the pool..it was hot outside grilling and all I wanted to do was eat. See not pretty, but they sure were tasty. Kabobs are the ultimate grilling food. It’s a dinner all on 1 stick. […]

Favorite Things Thursday

You may think this might be an excessive amount of scoops, but au contraire. I use them allll the time. I use them for everything from measuring out hamburger meat, cupcake batter, muffin batter, cookie dough, meatballs, truffles..I could go on and on. They serve as a mellon baller and I obviously use them for […]

Cap’n Crunch French Toast

It’s ok. I cried a little bit too. This French Toast is everything French Toast wants to be. Sweet. Crispy. Fluffy inside. Perfect. You know when you make French Toast it’s rubbery and bland….or at least mine is. Well Cap’n Crunch solves the problem. You gaze upon the most perfect breakfast in all the land. […]

Peach Cherry Galette

Ohhhhhhh, lord help me now. Do you want an AMAZING and easy dessert?  One that doesn’t have to look perfect? Here you have it. But hurry up before peach season is over. The sweet folks at the Georgia Peach Council, courtesy of Lane and Pearson Farms sent me the MOST DELICIOUS peaches I have ever had. […]

Living out of a suitcase.

This is a Sponsored post written by me on behalf of Atlantic Luggage for SocialSpark. All opinions are 100% mine. Thank you thank you thank you Atlantic Luggage. It honestly seems like I have been living out of my suitcase for the last 8 months. True Story: Back in November my family took a fabulous […]

Cows are cute and all but…..

Cows are food. Do you ever think about where your food comes from? More specifically, where your beef comes from…the journey it takes from birth to your plate? Probably not, I know I didn’t. All I knew is if my ribeyes were on sale at the grocery store and what night of the week I […]

Favorite Things Thursday

I have been going to Key West since I was a little girl. My parents friends (Hi Susan, Larry and Shannon) used to take me down there with them in their  Bluebird Motorhome. Some of my best childhood memories (and sunburns) were down in the Keys. Anyhoooo, I love Kinos. Kinos are flip flips/sandals that […]

Homemade Creamed Corn

I hate Creamed Corn. Sorry, Dad, I know you taught me never to use the word “Hate”. But it is true, I hate the stuff. Oh and it takes horrible photos. I’ve only had the canned {shutter} variety before ,and chalked it up there on the nasty foods list along with baked beans. Then a day […]

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Peach Ice Cream

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Please tell me you have an ice cream maker. It’s a kitchen MUST HAVE.

One might think it is one of those kitchen gadgets that you buy, use it once and then it goes into the kitchen gadget graveyard.

Sooo, not true. I use mine all the time.

This is the one I have and it’s the Bomb. And it’s affordable. I highly recommend it. I bought one for my Momma for Christmas. They even have a new deep purple color. LOVE.

I hear this one is good to..it attaches to your Kitchen Aid mixer.

Or you could go semi-old school with this one.

Ice cream can be as easy or as difficult as you would like. By difficult, I just mean more time consuming.

I have made the easy and the more timely versions. Both delicious.

If you plan overnight, make the custard type. You have to make a custard type mixture the night before. Again, not hard, you just have to plan ahead. See my Coffee Ice Cream, Nutella Peanut Butter Ice Cream

Or, if you need ice cream NOW. Just make the sweetened condensed milk version…like my Peach Ice Cream or Key Lime Pie Ice Cream

Seems like every time I make a new ice cream, I say it is the best I have made….same goes for this one!

It’s light and dotted with fresh Georgia Peaches!

I am in love.

Again, a big shout out goes to the Georgia Peach Council for the BEST PEACHES EVER!

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5.0 from 1 reviews
Peach Ice Cream
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Peach Ice Cream with fresh Georgia Peaches
Ingredients
Peach Mixture
  • 2 cups Peaches (2 large peaches) peeled and diced
  • ½ cup Sugar
  • 1 teaspoon Vanilla Extract
  • Juice from 1 lemon
Ice Cream Mixture
  • 1 can(14oz. Sweetened Condensed Milk
  • 4 cups (32 oz.) Half and Half
Instructions
Peaches
  1. In a medium bowl, mix together the peaches, sugar, vanilla extract and lemon juice.
  2. Cover and place in the refrigerator for 1-4 hours. Stir occasionally.
  3. Place a colander over a large bowl and drain the peaches.
  4. Reserve the liquid. I got ½ cup liquid.
  5. Place the peaches back into the refrigerator.
Ice Cream Mixture
  1. In a large bowl, mix together the sweetened condensed milk, half and half and the reserved peach juice. Mix until thoroughly combined.
Mix
  1. Pour mixture into ice cream maker and follow manufactures directions.
  2. Right before you remove the ice cream, add the peaches and continue mixing for about 30 seconds.

 

Pillsbury Baguette Chips Giveaway

Are you a sweet or salty person?

Me….I am both.

Well, actually I won’t turn down any snack.

Probably the reason for my ever growing pant size.

My serious cravings hit me at 9 P.M.

EVERY NIGHT…WITHOUT FAIL.

I can’t keep potato chips in the house because I will eat them all, so I have to have a little something at home.

Sure, for my sweet craving, chocolate is my Go-To.

But for Salty, the the New Pillsbury Baguette Chips are just perfect.

They have the perfect amount of “Salty”

They come in Italian Cheese and Herb and Cheddar Sundried Tomato.

Eat them right out of the bag, toss them in soup, enjoy them with some dip.

I don’t feel guilty either eating them.

21 crisps only have 131 calories and 50% less fat than regular chips!

Click HERE to download a $0.75 off coupon for ONE package.

GIVEAWAY  ****CONTEST CLOSED****

One Winner will win SIX bags of Pillsbury Baguette Chips. (3 Italian Cheese & Herb and 3 Cheddar and Sun Dried Tomato)

GIVEAWAY RULES

Contest ends Sunday August 5th 2012 at 9 am EST.
Winner will be chosen by Random Org.com
Contest open to US residents only.

Main Entry
(Required)

1.) Are you a sweet or salty snacking person

(For EACH additional entry, you must leave a SEPARATE comment for EACH ADDITIONAL entry)

2.) Like THE HUNGRY HOUSEWIFE on Facebook
3.) Follow THE HUNGRY HOUSEWIFE on Twitter
4.) Tweet using this..
Go visit http://tinyurl.com/cpbcyjy for a @Pillsbury GIVEAWAY from the @hungryhousewife #MyBlogSpark
5.) Post about this giveaway on your Facebook Page using this tag http://tinyurl.com/cpbcyjy
6.) Subscribe to THE HUNGRY HOUSEWIFE via email.
7.) Like Pillsbury on Facebook
8.)Like Pillsbury on 
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“Disclosure:  The product, gift pack, information, and additional sample have been provided by General Mills through MyBlogSpark.”

Grilled Sausage Kabobs

Warning…..

Zero Food Styling here folks….Zero

What you see is what you get.

Straight off the grill.

Kids were in the pool..it was hot outside grilling and all I wanted to do was eat.

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See not pretty, but they sure were tasty.

Kabobs are the ultimate grilling food. It’s a dinner all on 1 stick.

I was just missing some carbs. I bet some baby potatoes would be pretty tasty.

I threw these together based on what I had in the house and for the protein I used Johnsonville Beer Brats.

Have you had them? Oh myyyy, they are bursting with flavor. So yum.

Not much of a recipe here. I did want to add a little zing to the veggies. So I tossed them in some Italian dressing for 15 or so minutes.

Because of my utter laziness and lack of creativity, these are certainly not going to win me the James Beard award or anything nor will they win me the Johnsonville Kabob Creations Contest but they won over my taste buds!

Do you have a tantalizing Kabob recipe? Hurry up and enter the Johnsonville Kabob Creations contest for your chance at winning one of two large Big Green Egg grill packages and a years supply of Johnsonville Sausage!!!
Pretty sweet. I sooooooooo am dying for a Big Green Egg! To enter and read all about the contest click here. 

4.0 from 1 reviews
Grilled Sausage Kabobs
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Grilled Sausage Kabobs
Ingredients
  • 4 Johnsonville Beer Brats, cut into ½ pieces
  • ½ cup Italian Dressing
  • 1 large Zucchini, sliced into thick slices
  • 12 Cherry Tomatoes
  • 1 Green Pepper, sliced into thick slices
  • 1 Yellow Pepper, sliced into thick slices
  • 1 Large Onion, cut into 8ths
Instructions
  1. Preheat grill to medium.
  2. Place chopped vegetables into medium bowl and toss with salad dressing.
  3. Allow the vegetables to marinate for 15 minutes or up to a few hours.
  4. Skewer all ingredients onto 4 BBQ skewers.
  5. Grill for about 15 minutes turning every few minutes.

 

Favorite Things Thursday

Ice Cream Scoop edit

You may think this might be an excessive amount of scoops, but au contraire.

I use them allll the time.

I use them for everything from measuring out hamburger meat, cupcake batter, muffin batter, cookie dough, meatballs, truffles..I could go on and on.

They serve as a mellon baller and I obviously use them for ice cream.

The possibilities are endless.

You see, when you use these scoops / ice cream scoops , everything is the same size, so you don’t have to worry about 1 cupcake have too much batter in the cup and the other having too little…they will all be the same.

They are pretty affordable too…I can’t find the 2 Tbsp or 2 1/2 tsp one anymore. I purchased those from Pampered Chef.

But they other sizes you can find on Amazon…um…who doesn’t love Amazon???!!

1/4 cup Scoop

3 Tablespoon Scoop

1 Tablespoon Scoop

**Remember Favorite Things Thursday are NOT sponsored posts, just things I love**

Cap’n Crunch French Toast

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It’s ok. I cried a little bit too.

This French Toast is everything French Toast wants to be.

Sweet.

Crispy.

Fluffy inside.

Perfect.

You know when you make French Toast it’s rubbery and bland….or at least mine is.

Well Cap’n Crunch solves the problem.

You gaze upon the most perfect breakfast in all the land.

I know this because my kids at it. They never eat anything I make. God forbid they even try it.

Little brats.

Speaking of brats, I was going to make this with the new Cinnamon Roll Cap’n Crunch(I don’t think it’s out in stores yet,the Quaker Company was kind enough to send me a few boxes)

However ,my husband at it all.

I got the whole, “uhhh, you didn’t tell me your were making something with it.”

Whateves.

Back to the Cap’n Crunch French Toast….MAKE IT TOMORROW or today or tonight for dinner!

I am submitting this on the Cap’n Crunch Facebook Page. If you have an amazing recipe that involves the worlds greatest cereal….submit yours too!

See, things don’t stay pretty for long…my family actually has to eat, or so I’ve been told.

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5.0 from 1 reviews
Cap'n Crunch French Toast
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
The most perfect French Toast coated with Cap'n Crunch Cereal.
Ingredients
  • 2 cups Cap'n Crunch Cereal, ground fine
  • 3 eggs
  • 1 teaspoon Vanilla Extract
  • 3 tablespoons milk
  • 7 slices bread
  • 3 tablespoons Butter
Instructions
  1. Place the ground Cap'n Crunch on a large plate.
  2. In a bowl big enough to accommodate a slice of bread, mix together the eggs,vanilla and milk.
  3. Melt the butter on a large griddle over medium heat.
  4. Dip each slice of bread into the egg mixture and let any excess drip off.
  5. Dredge the wet bread into the ground Cap'n Crunch. Make sure both sides are evenly coated.
  6. Place the bread onto the griddle and cook for about 2-3 minutes per side or until crispy.
Notes
Makes 7 slices of French Toast If you don't have a large flat griddle, you can just make these in a fry pan. Grind your cereal in a blender or food processor. Or you can place it in a freezer zip lock bag and crush it in there as well.

** I did receive 3 boxes of Cap’n Crunch for recipe development**

Peach Cherry Galette

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Ohhhhhhh, lord help me now.

Do you want an AMAZING and easy dessert?  One that doesn’t have to look perfect? Here you have it.

But hurry up before peach season is over.

The sweet folks at the Georgia Peach Council, courtesy of Lane and Pearson Farms sent me the MOST DELICIOUS peaches I have ever had. I buy peaches all the time at the grocery store, but these were a million times better. Maybe the ones I get at the store aren’t Georgia Peaches. Regardless, they were the best peaches I have ever had….juicy and sweet..just perfect.

I’ve had bunches of galettes in my day, but I knew I wanted to use my fresh Georgia Peaches. I also wanted to add some tartness..so I threw some cherries in too.

Can I get an AMEN?!?!?!?

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Oh and my crust…forgettaboutit. Full of flavor because of the butter and ultra flaky because of the shortening. I think it’s my best yet…defiantly a keeper!

You can take the super easy route and use a pre-made pie crust, but I advise against it..homemade crust is soooooooooooOOOOOOOOOO much better. However it does add more time to the process. So I suppose if you were in a rush, you could take the short cut.
The trick to homemade crust is to make sure some of the butter chunks are still intact. The butter chunks = flaky goodness. See the butter in the in the photo below? That’s how you want your rolled out crust to look like.

I used vanilla sugar in my filling. Click here to learn how to make it. If you don’t have any on hand, you can use just regular sugar.

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5.0 from 1 reviews
Peach Cherry Galette
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Peach Cherry Galette..a beautiful rustic tart filled with fresh fruit.
Ingredients
Crust
  • 2½ cups all purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon table salt
  • 14 tablespoons UNSALTED cold butter, cut into cubes
  • 4 tablespoons Crisco or all-vegetable shortening, cold
  • 5 tablespoons ice-cold water
Wet Filling
  • 4 large Peaches (4 cups), un-peeled and sliced into 8ths
  • 20 Cherries, pitted and sliced in half
  • 1 tablespoon fresh Lemon Juice
Dry Filling
  • ½ cup vanilla sugar
  • ½ teaspoon Cinnamon
  • 3 tablespoons Corn Starch
Egg Wash
  • 1 egg
  • 1 teaspoon water
  • ½ tablespoon Demerara Sugar
Instructions
  1. Place a large cookie sheet in the oven and pre-heat to 400.(leave the cookie sheet in the oven)
Crust
  1. Place flour,salt and sugar into a food processor fitted with a metal blade and pulse a few times until mixed.
  2. Add all of the butter and pulse 5 or six more times.
  3. Add shortening. Pulse until the mixture has pea sized butter and shortening balls in the dough.
  4. Place the mixture into a bowl.
  5. Sprinkle the water over the dough and using a spatula, mix the dough until it comes together.
  6. Form the dough into a disc and place on floured plastic wrap.
  7. Wrap tightly.
  8. Place in the refrigerator for 1 hour to overnight.
Filling
  1. In a medium bowl, mix together vanilla sugar, cinnamon and corn starch.
  2. In a large bowl, mix together the peaches, cherries and lemon juice.
  3. Sprinkle the sugar/corn starch mixture over the peaches/cherries and stir until all incorporated.
Assembly
  1. Place the dough onto a floured piece of parchment paper.
  2. Roll the dough into a 15" circle (approximate size).
  3. Place the peach mixture into the middle of the dough circle, leaving a 2" rim of dough.
  4. Fold the dough up over the sides of the peaches.
  5. Brush the top of the dough with the egg wash and sprinkle with the Demerara sugar.
  6. Keep the galette on the parchment paper and slide it onto the cookie sheet that is preheated in the oven.
  7. Bake for 45 minutes
Notes
*If you only have salted butter, decrease the salt amount in the crust to ½ teaspoon. *You can use regular sugar instead of vanilla sugar in the filling. *Feel free to a pre-made pie crust. *If you don't have a food processor, you can cut the butter and shortening into the flour mixture with two forks.

 

Living out of a suitcase.

This is a Sponsored post written by me on behalf of Atlantic Luggage for SocialSpark. All opinions are 100% mine.

Thank you thank you thank you Atlantic Luggage. It honestly seems like I have been living out of my suitcase for the last 8 months.

True Story: Back in November my family took a fabulous week long cruise. Sure I was doped up on Dramamine for 8 days, but it was still amazing! 

When it was time to depart, we gathered our luggage, which was 10 times heavier than when we began and started to leave the ship.

My husband and I were wheeling the two bigger suitcases through the massive port parking lot and the wheels on his bag started coming off, like literally crumbling beneath the bag. 

It was the strangest thing ever. 

I was laughing so hard. 

Well then, mine started to do the same thing. It’s like someone put wheel eating acid on them and they were just disappearing. 

The fact that the suitcases were from 2 different manufactures and this was happening to both at the same time just baffled us!

Since my cruise in November, I have been to Iowa, Nebraska, Seattle, Atlanta, Ohio, Amelia Island and Chicago all with the same white trash bags. 

Soooo, I bow down to Atlantic Luggage for sending me their lovely Atlantic Ultra Lite 22” Carry-On Upright. 

I think one of the things I loved the most is that the empty bag was only 6.5 pounds. My other bags were probably 10!

It has lots and lots of space. I had room to spare, even with my 1,000 pairs of shoes.

I just love the pretty blue color.

Atlantic Luggage

I am also digging the Seahoarse Logo. You know why? The male Seahorse is the one that carries the babies!

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Lots and lots of room in there Atlantic Luggage 001

As you can see, I had plently of things to stuff in there.

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What? you don’t travel with a Crock-Pot? Atlantic Luggage 009

Allllll, Cozy! Atlantic Luggage 007

I was able to get everything I needed into my New Atlantic Suit Case with room to spare in the front compartments.

AtlanticLuggageNonSa#B8DED2.doc

Atlantic Luggae also wants to let my fine readers that thay are haveing a super fun Sweepstakes in conjunction with LEGOLAND!

Atlantic Luggage and Legoland Sweepstakes

A chance to win a trip to Legoland for 2 adults and 2 children for 2 nights

Thats not all…the trip includes

  • A two day vacation to Legoland for 2 adults and 2 children
  • Hotel for 2 nights
  • Car voucher
  • Meet and Greet with a LEGOLAND Master Model Builder
  • A set of FREE Atlantic Luggage

LEGOLAND is a blast. My kids went on a feild trip with school. They were talking about it for days.

It also has a new waterpark(necessary in Flroida) that opened in May 2012 with a wave pool, tube slides and body slides. They have a massive 1,000 ft long lazy river that you can float in and imagine, design and build LEGO vessels!

 

Visit Sponsor's Site

Cows are cute and all but…..

Cows are food.
Do you ever think about where your food comes from? More specifically, where your beef comes from…the journey it takes from birth to your plate? Probably not, I know I didn’t. All I knew is if my ribeyes were on sale at the grocery store and what night of the week I was going to cook them.
And the final product of beef on my plate was just plain delicious.
I had the wonderful opportunity to be sent to Omaha Nebraska by the Florida beef council. The Nebraska beef council wanted  a group of us to see the journey of a cow.
What an interesting journey it is.
I have a whole new respect for beef farmers. I have never in my life met a group of people so proud of what they do, it was heart warming.
The first day of the Nebraska beef tour, we visited Greater Omaha Packing, a meat processing and packing plant. I really did not know what to expect. I am sure 99.9 % of the population has never been inside a meat packing plant.
It  was EXTREMELY educational and I am glad I had the opportunity.
I cried…. I did, I cried. I was the only one that did. Like full on tears streaming down my face.   I didn’t cry because the process was inhumane or abusive, because it WAS NOT. I just suppose the reality of the cute cow with batty long eyelashes actually needs to be killed and processed to make it to my plate.
From the time the live cow enters the facility until every portion of that cow has been processed, wether it be the meat we eat,  to the membrane of the heart being stretched out to be used in heart transplants takes only 1 minute and 45 seconds. The process was mind boggling. Did seeing the process stop me from eating beef? Nope, sure didn’t. It made me realize that the cute cows are raised not to be cuddly, but to feed our mouths. I learned to separate my feelings.
We also got to experience feed lots. We traveled to the Albers feed yard and the Loseke Farm.  Basically what happenes at a feed yard is the farmers buy small cows and feed them until they are ready to go to market. Cows are their livelihood. They take care of those cows like their children. You might think of a feed yard with cows just packed in small pins or yards with no where to move. So not the truth. Cow are natural herding animals. They like to stick close together. They are living in huge yards with plenty of room to roam around, they just like to snuggle I suppose..

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You see all that room they have to dance around? They just like to be close.
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Caring for cows is a very scientific job.
So many things are tracked by a computer. Each cow obviously has an ear tag with a number, and everything is tracked, any treatment that is done on that cow, or if they become sick, or even if they move pins, it is tracked. The farmer wants to know every single aspect of  that cows live. The food they eat is also scientifically monitored. The cowboys go out every morning to observe the cows to make sure they are all happy and healthy. If one is acting not quite like themselves, they bring the cow in for observation. They truly want their cows to be healthy and happy.

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Visiting the Wagonhammer Ranch was a beautiful sight. It was located in the Sandhills of Nebraska. The Sandhills have a much different landscape than the corn fields and cow pastures, they have rolling hills of grasslands, it’s quite beautiful. The Wagonhammer registered Angus herd of 400 momma cows that produce performance tested bulls and heifers for commercial cattlemen throughout the central US.

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The Town and County Veterinary clinic was Ohhhhh so very different than my vet clinic. My vets office offers cute little dog bones and leashes while this vet clinic offers calf feeding tubes all sorts of large animal assescories.

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Oh and they even have birthing suites..sometimes even cows need to have c-sections.

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This is an injection syringe. Wooza, thats big. Imagine one of those commin’ at ya.
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So next time you are eating that hamburger or filet, stop and think about where it may have come from. It’s a very interesting journey.

Favorite Things Thursday

Kinos

I have been going to Key West since I was a little girl.

My parents friends (Hi Susan, Larry and Shannon) used to take me down there with them in their  Bluebird Motorhome. Some of my best childhood memories (and sunburns) were down in the Keys.

Anyhoooo, I love Kinos.

Kinos are flip flips/sandals that are only made on Key West. I have been wearing them forever.

It’s quite embarrassing to say, they are pretty much the only shoes I ever put on my feet.

Well, except for when I get fancied up.

Which is like every 3rd Leap Year.

Up until recently you could ONLY get them on Key West at the Kino store. Which meant I had to stock up when I would go down there.

Then, they got a little more technological and you could call them to see if they had your size and you could mail them a money order.

Thank goodness they now have a website where you can order them.

So when my dog chews one up, I can forgo the 8 hour car trip.

You know the “Jeep Wave”? If you are driving your Jeep and you pass another one on the road…….you wave.

Well, Kinos have the same kinship. You see someone with Kinos on,  you always acknowledge their shoes. It’s just a thing I suppose.

Wait, maybe that’s just me and people think I am a bizarre foot fettish person.

Kinos

I now have to take a Kino request order from friends and family every time I go down to the Keys. Everyone loves them as much as I do.

***Remember Favorite Things Thursday are NOT sponsored posts, just things I LOVE ***

Congrats to Sharon for winning my Jif Giveaway!

Please contact me within 72 hours to claim your prize.

Homemade Creamed Corn

Creamed Corn

I hate Creamed Corn.

Sorry, Dad, I know you taught me never to use the word “Hate”.

But it is true, I hate the stuff. Oh and it takes horrible photos.

I’ve only had the canned {shutter} variety before ,and chalked it up there on the nasty foods list along with baked beans.

Then a day that I have marked on the calendar happened, the turn around day for me.

I was introduced to the real version, homemade creamed corn.

I cried a little.

Yesterday my BFF, Bobbi brought me over some fresh ears of corn, and I had a flashback of creamy corned goodness.

So I made some.

I cried a little…again.

IT.IS.DELICIOUS!!

It’s kinda a no brainer, you need some fresh corn, cream , butter, sugar and some salt/pepper.

Easy peasy.

So if you are like me and barfed a little bit when someone even mentioned creamed corn to you………….

have no fear, Homemade Cream Corn is here!

4.3 from 3 reviews
Homemade Creamed Corn
Author: 
Recipe type: Side dish
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Homemade creamed corn.
Ingredients
  • 2½ cups, Fresh Corn Kernels, about 5 cobs and the milk from the cob
  • 1 tablespoon Sugar
  • 1 tablespoon Flour
  • 3 Tablespoons Butter,melted
  • 1 cup (8 oz.) Heavy Cream
  • ½ teaspoon Coarse Kosher Salt
  • ½ teaspoon Pepper
Instructions
  1. *to milk the corn* After you cut the corn kernels from the fresh corn, take the back of the knife and firmly scrape the bare corn cob. You will get a milky substance that you can incorporate into the corn for extra flavor.
  2. In a medium bowl, combine the corn, corn milk,flour and butter, mix until incorporated.
  3. Add the corn mixture into a large skillet over medium heat and cook for 5 minutes, stirring often.
  4. Add the heavy cream and cook for an additional 10-15 minutes, stirring often until the sauce has thickened to your liking.
  5. Season with salt and pepper.