Recipe : Ultimate Slow Cooker Creamed Corn

I found this recipe in a magazine one year when I knew I didn't feel like stirring the creamed corn constantly on Thanksgiving...I had other things to do!

For my version, you will need :

2 bags of frozen corn (approximately 16 oz each, does not have to be exact)
12 oz cream cheese, cubed
1 c milk
1/2 butter, melted
2 tsp sugar
1 tsp salt
1/4 tsp white pepper

Spread corn over the bottom of a 3-4 qt crockpot.  

Top with cream cheese.  Stir remaining ingredients and pour over the top.

Cook on HIGH for 2-3 hours.

Stir before serving.

Notes :

Can hold on LOW for 2 hours.

Recipe : Fiorella's Jack Stack's Cheesy Potato Bake

Not sure why this recipe was listed on this site, but I am glad it was!  Kansas City is a bit too far away for us to just pop down for some Jack Stack but I've got the recipe for these awesome potatoes to tide me over :)

You will need:

2 1/2 c heavy cream
1 c aged cheddar cheese sauce
1 c grated parmesan cheese
1/2 grated cheddar cheese
1/2 c grated Monterey jack cheese
2 tbsp minced garlic
2 tsp onion powder
1/2 tsp garlic salt
2 tsp black pepper
2 tsp kosher salt
2 1/2 lbs red potatoes, sliced thin

Preheat the oven to 375 degrees.

In a large bowl, combine all ingredients except potatoes and mix well.  Add potatoes and combine until all slices are coated. 

(I didn't follow my own directions for mixing in this photo - bad idea.  The cheeses and cream are much harder to combine evenly with the potatoes in the bowl.)

Pour into 9x13" pan and cover tightly with foil.  Bake for one hour.  Uncover and bake for 20-30 minutes more, until golden.

Notes:  I baked the potatoes in individual dishes instead of in a pan.  You can cut the cooking time to 45 minutes covered,, 20 minutes uncovered if you bake them this way.

You can find aged cheddar cheese sauce in the Mexican/Hispanic aisle of your grocery store.  It is becoming easier to find, but I still buy make sure to buy an extra, just in case!  Don't mistakenly pick up aged cheddar with jalapenos though...unless you want a whole new spin on this dish!

Recipe : Jack Stack's Baked Beans

Saturday was my niece and nephew's co-graduation party - she from high school, he from college.  My sister made a special request that I make these awesome beans!

Adapted from a Recipezaar.com post.

One recipe will feed 12-15 people for dinner, 15-20 if you are having a potluck type event.

To fill a 5 qt crockpot (with room to stir) combine in the crockpot:

1 - industrial size (7 lb, 2 oz) can Pork and Beans
1 lb bacon, cooked and chopped into small pieces
1/2 lb smoked brisket (I get mine at Whole Foods)
1/2 lb pulled pork (I get mine at Whole Foods)
3/4 c brown sugar
1/4 c sorghum (in the maple syrup aisle)
1 tbsp minced dried onion
1 tbsp chili powder
1 tbsp prepared yellow mustard
1 tsp liquid smoke

Stir all ingredients together and cook for 6 - 8 hours, stirring occasionally.  Remove lid and cook for 1 1/2 hours more. 

**You will need 4 batches to fill an 18 qt electric roaster.  Cook at 200 degrees overnight.  In the morning,, turn the heat up to 350 degrees and cook until thickened.  Keep at 200 degrees for serving.