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CCC (crock pot cream cheese) Corn

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This recipe is always requested by my daughter if we are having/going to a holiday meal. We think that as long as there is cream cheese, we could mix it with grass! I wouldn’t recommend trying grass, though, I’d use corn. This is literally the easiest to make and it will feed 10-12 people. Hope you enjoy it as much as we do.

Print Recipe
CCC (crock pot cream cheese) Corn
A creamy corn recipe that I remember having growing up with.You can say the love of cream cheese goes from my mom, through me, down to my daughter.
Course Vegetables
Cuisine American
Prep Time 15 minutes
Cook Time 4 hours
Servings
people
Ingredients
Course Vegetables
Cuisine American
Prep Time 15 minutes
Cook Time 4 hours
Servings
people
Ingredients
Instructions
  1. Add all ingredients to a non-stick sprayed 4 quart crock pot, Sprinkle a little sugar, salt, and pepper. Put lid on crock pot. Turn on high if eating in 3-4 hours. Turn on low if eating in 6-8 hours. Can stir occasionally if going to be around. This makes sure to get margarine and cream cheese to melt.
Recipe Notes

Mix thoroughly before eating. I use a very light sprinkle of sugar just to bring the sweetness of corn out. It's not totally for diabetics, but my family members eat some on special occasions because it's not something for everyday.

Carrot Casserole

I created this recipe when I was trying to use up some frozen carrots. I used the typical green bean casserole as my inspiration because it’s such a hit in our house.  My goal is to fix vegetables so my kids will eat them. This way they have to eat the carrots to get the french fried onions on top! I know blanched vegetables are better for you, but I think of ANY vegetable kids will eat is better than none at all. It’s only my opinion.

 

Print Recipe
Carrot Casserole
Course Vegetables
Cuisine American
Prep Time 15-20 minutes
Cook Time 30-45 minutes
Servings
people
Ingredients
Course Vegetables
Cuisine American
Prep Time 15-20 minutes
Cook Time 30-45 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Mix carrots, cut onions. Stir in soup, salt, pepper, onion powder, & garlic powder (spices to taste). Put in sprayed 9" x 9" pan. Make it level. Add french fried onions on top. (Eating 1 is ok if you're the cook.)
  2. Cover with foil and put in preheated oven for 30-45 minutes. Remove the foil for the last 15 minutes to brown.ch fried onions on top! Cook 30 min. if carrots completely thawed, 45 minutes if carrots not completely thawed
Recipe Notes

My mother-in-law asked me where I got the recipe, one day when they ate with us. I told her it was something I just put together. "Oh really?"  This from the lady who taught ME how to cook. I was excited, inside, to get that kind of reaction from her because she's such a good cook!

Now depending on the size of our family gatherings, I get asked to bring this recipe or the corn recipe on here!

 

Sun Basket

Sun Basket is changing the way people cook.

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  • 87% agree: I’m spending less time planning meals and shopping for groceries

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  • 65% agree: I’m ordering takeout less frequently
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Impacts Healthy Eating Habits

  • 70% agree: I’m eating healthier meals
  • 65% agree: I’m cooking more at home

Makes Cooking Fun and Accessible

  • 84% agree: I’m learning about new ingredients and cooking techniques
  • 78% agree: I’m more excited to cook at home

 

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Cooking Is Not An Exact Science

Cooking is not an exact science. I told my son that baking is more exact, cooking is not. If you’re not afraid to fail a few times you won’t learn! I failed plenty learning, but they weren’t uneatable failures, I just learned what to do differently the next time.With balance problems more with my MS now, I have to lean against my counters to put something in a pot or skillet. Getting a sauce pot of water to my stove or back to the sink to drain it takes planning ahead. I have to make sure there is a hot pad on the counter to set the hot pot of pasta, for example. Then I have to shift my weight to take a step closer to the sink.

If I have something to mix like meatballs, I will put the ingredients on my kitchen table and set down to mix them. My kitchen doesn’t have an island in it. My table sits in the middle with 6 chairs around with wheels. So in my kitchen chairs I can roll around the kitchen to get pans, ingredients or whatever I need at the time. If I make cookies, I roll over to my mixer, stand to put ingredients in the mixer and sit down while they mix. I sit down with the cookie dough and put them on cookie sheets. My oven sits directly behind my end chair, so I can just spin around to carefully put them in the oven to bake.

Just today I had my son help me make “cheater” cheesy garlic bread for dinner (lunch).I fixed a cheater spaghetti using a jar of Italian sausage spaghetti sauce. I cooked and drained the pasta. While it was draining, I added the sauce to the pan and turned it on medium-low to warm. When the sauce was getting warm, I added the spaghetti, stirred it and we made the cheater cheesy garlic bread, I took refrigerated crescent rolls and separated them into 8 triangles. I spread margarine on then, sprinkled garlic powder over the margarine, and added leftover mozzarella cheese over it. Then I rolled the rolls, starting with the wide end. I put them on a sprayed cookie sheet and cooked according to package directions.

Parmesan+ Potatoes

Print Recipe
Parmesan+ Potatoes
parmesan and other things breading potatoes baked in oven
Course Vegetables
Cuisine American
Prep Time 30-45 minutes
Cook Time 60 minutes
Servings
people
Ingredients
Course Vegetables
Cuisine American
Prep Time 30-45 minutes
Cook Time 60 minutes
Servings
people
Ingredients
Instructions
  1. Mix ingredients from Parmesan cheese down in a bowl or large measuring cup. Peel and cut potatoes into bite-size cubes. I like to think of it as halve the potato the long way, Quarter the potato (cutting the other 2 pieces that haven't been cut the same way then chop, chop,c hop the long way getting smaller pieces. Preheat oven to 350 degrees
  2. Put a few potatoes in cheese mixture and stir to coat. It works better to put the potatoes in mix a few at a time instead of all at once, so they get well coated. I use a stainless steel scoop to mix it in the Parmesan mixture. Then the extra mixture falls through back in the bowl. Put in a sprayed 7" x 11" dish snuggly. Continue until all potatoes are coated and in the pan.
  3. Put generous amounts of margarine on top of potatoes. That's what makes them crispy. Cook for 50-60 minutes. You can turn potatoes over halfway through cooking, but don't have to.
Recipe Notes

I buy the scoop in the pet section of the store. Yes, you read that right. It is a kitty litter scoop. Afyer I've paid for it I take it home, put in my dishwasher, and then in my kitchen utensil drawer. No harm, no fowl. It never touches kitty litter and you wouldn't know the difference if I hadn't told you my secret!

I brought this recipe from home. My mom used to cut the potatoes in spears, bread with just Parmesan cheese and we really liked them that way growing up. I just took the idea and added my own to it.

Sausage & Noodle Casserole

Print Recipe
Sausage & Noodle Casserole
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Topping
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Topping
Instructions
  1. Preheat oven to 350 degrees. Cook and drain noodles in a 3 quart saucepan and return to pan. Brown sausage and onion in skillet. Season with pepper, onion powder, garlic powder, while browning. Salt (opt) depending on sausage. Drain.
  2. Add to noodles in saucepan. Add soup and milk and mix. It should look creamy, if not add more milk.
  3. When mixed put in a greased 11" x 7" or 9" x 9" pan.
  4. Now you make the topping. Tear the bread and put in small bowl. (we use the bread loaf heels too). In microwave safe bowl (glass measuring cup works well), melt butter or margarine. Pour over bread & mix so liquid covers most of bread cubes. Put on top of sausage/noodle mixture. We like it packed with bread on top. You adjust the butter amount and bread slices to your liking. Cover with foil. (I spray the foil with cooking spray so it won't stick on the top. Bake for 20 minutes removing the foil the last 5 minutes, so the bread will brown and get crunchy.
  5. .This will serve my family twice. Before I reheat it the next time, I sprinkle more milk on it so, it's not so dry. Leave the foil on the whole time you reheat & maybe turn oven temperature down to 300 or 325 depending on how long you have to wait.
  6. This isn't a super spicy dish depending on your sausage. I've even added cut up pieces of bacon. You can add drained veggies to, or parsley to the bread. Whatever goes with your liking. If serving a bigger crowd, double the recipe and use a 9 x 13 pan.

Pork Chops & Rice

Print Recipe
Pork Chops & Rice
Cuisine American
Prep Time 20 minutes
Cook Time 45-60 minutes
Servings
people
Ingredients
Cuisine American
Prep Time 20 minutes
Cook Time 45-60 minutes
Servings
people
Ingredients
Instructions
  1. Trim chops and brown in oil in large skillet. Meanwhile spread rice in a greased 9 x 13 pan. Reserve 1 Tbsp of onion soup mix and sprinkle rest over rice. Drain mushrooms, reserving juice, and spread mushrooms over rice.
  2. Add hot water to reserved mushroom juice to make 3 to 3-1/4 cups liquid  Pour over rice. Arrange chops on rice. Sprinkle with reserved onion soup mix.
  3. Cover tightly with foil. Bake in 350 degree oven for 45 minutes to 1 hour, removing foil for last 10-15 minutes to brown.

Windmill Inn Breaded Pork Cutlets


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Windmill Inn Breaded Pork Cutlets
Main Dish-Pork
Course Main Dish, Pork
Cuisine American
Prep Time 20 min
Cook Time 10 min
Servings

Ingredients
Course Main Dish, Pork
Cuisine American
Prep Time 20 min
Cook Time 10 min
Servings

Ingredients

Instructions
  1. In 1 shallow dish crack egg and add about 1/4 cup milk or water, whisk with fork to make an egg wash. In another shallow container mix about 1/4 cup flour, 1/4 cup breader mix (or more), and enough pepper to see it when it's mixed. Disposable pie pans are good if nothing else
  2. Get a large skillet and add 1-2 tablespoons cooking oil (even if you're using a non-stick skillet. Dip a pork cutlet into egg wash turning over if you need to to coat both sides. Then put in breader mix turning to coat it all. Put in skillet. I try to have more breader mix than flour for the flavor.
  3. .Dip a pork cutlet into egg wash turning over if you need to to coat both sides. Then put in breader mix turning to coat it all. Put in skillet. Then continue coating each cutlet and adding to skillet until it is full. If all cutlets won't fit in skillet can put on plate or leave in breader mix.
  4. Can turn the skillet on low when beginning to put in skillet if not too quick at breading and filling the skillet. Otherwise turn on medium and brown about 2-3 minutes. Turn over when 1st side is a golden brown and cook the other side 2-3 minutes to a golden brown.
  5. Remove from skillet. The pork cutlets should be cooked well and ready to eat.

Recipe Notes

We like to use Heinz 57 sauce,or something similar, when we eat them. Another tip for breading, use 1 hand for egg wash and 1 hand for breader mix. Then your fingers won't get breaded nearly as bad either.

This is a local mix. I put a link to their website (Windmill Inn Products). They mail order, but usually not small qty. Get together with friends or drop them an email with questions.

My Favorite Soups

Cheesy Broccoli & Cauliflower Soup

  • 2 Tbsp. butter or margarine
  • 1/4 cup chopped onion
  • 2 Tbsp. flour
  • 2-1/2 cups milk
  • 12 oz. Velveeta pasteurized prepared cheese product, cut up
  • 10 oz. bag frozen chopped broccoli
  • 10 oz. bag frozen cauliflower
  • 1/8 tsp. pepper
  • dash of salt

In a big sauce pot (8 quart) cook vegetables and drain. In 6 qt. saucepan melt butter on medium heat. Add onion; cook and stir 5 minutes or until tender. Add flour; cook 1 minute or until bubbly. Stir in milk and bring to a boil. Reduce heat to medium-low. Add drained vegetables and cheese. Stir often until cheese is melted. It can burn if not stirred. Add pepper and salt when ready to eat.

This is a good soup for the family. The kids LOVE it and I love that they are eating vegetables!

 

Fast Minestrone Soup

  • 1 lb. ground beef
  • 1 small onion. chopped
  • 2 cans (10-3/4 oz each) condensed minestrone soup, undiluted
  • 2-1/2 cups water
  • 1 can(10oz) diced tomatoes and green chilies

In a large saucepan cook beef and onion on medium heat until beef no longer pink; drain. Return to pan add soups, water and tomatoes. Cook uncovered over low-medium heat depending on how long until you eat. I also add some basil. oregano, and garlic to make it taste more homemade. I’ve even added 1 cup of small shell pasta and let it cook for 10 minutes with everything. Let it cook until heated through if you don’t add more uncooked pasta. Just requires more time if add more pasta.

This is one of my husband’s favorite winter soups. I will fix it when my son’s at school because it’s not one of his favorites.

 

Easy Clam Chowder

  • 1 (10-3/4 oz.) can condensed New England clam chowder, undiluted
  • 1 (10-3/4 oz.) can cream of potato soup, undiluted
  • 1 (10-3/4 oz) can cream of celery soup, undiluted
  • 2-1/2 cups milk
  • 2 Tbsp. butter or margarine
  • 1 can chopped clams, drained
  • pepper
  • oyster crackers

While clams are draining, put soups. butter,and milk in large saucepan on medium heat. Stir and mix well. (Can mix soups in pan then add  milk.) Add clams to heat thoroughly. Sprinkle with pepper before serving. When I serve it, I let everyone sprinkle oyster crackers over the soup in their bowls.

This soup my daughter asks for often in the winter. I’m sure she will ask for the recipe now that she is at college!

 

Chili

That is my favorite soup. I have several ways I make it. I think it has to have 4 main ingredients beef/sausage, beans, tomatoes/juice and spices and then I tend to do whatever.

Variation 1

  • 1 lb. ground beef, browned and drained
  •   1 small onion, chopped
  • 3 cans beans (chili, pinto, kidney beans combination)
  • 1 (48 oz) can tomato sauce

Brown beef and onion until meat is no longer pink; drain. Add to 4 quart crock pot. Add beans and tomato juice. May not use all of juice if you want a red beer. Add chili powder (amount depends on taste). Stir occasionally. Put lid on crock pot set to low for overnight and switch to high in the morning if want for noon. Leave on low if want the next night. Serve with shredded cheddar cheese and soup crackers.

Variation 2

  • 1 lb. ground beef
  • 1 small onion, chopped
  • cans beans (combination of chili, pinto, kidney beans
  • tomato sauce
  • chili seasoning packet

Brown ground beef and onion until beef is no longer pink. Drain and add to crock pot. Add beans, enough tomato juice to cover the ingredients in crock pot. Add chili packet and put on. You decide low or high depending on amount of tomato juice and length of time before you want to eat. Serve with soup crackers and shredded cheddar cheese.

Variation 3–Compromise Chili

  • 1 lb. ground beef
  • 1 lb. ground sausage
  • 1 onion, diced
  • 2 red/green peppers diced
  • 2 cups vegetable-tomato juice (such as V-8)
  • 1 can diced tomatoes, undrained
  • 1 can tomatoes and green chiles, undrained
  • 1 (26 oz.) can tomato soup
  • 1 can beans (chili, pinto, kidney)
  • 2 Tbsp chili powder
  • salt & pepper to taste
  • 1/4 cup water if needed

Brown beef, sausage, and onion in large skillet; drain. Put in crock pot. Put 1 Tbsp. oil in skillet and add peppers. Stir and cook until softened. Add to crock pot when done. Add both cans of tomatoes, soup, beans,  chili powder, salt, and pepper to crock pot and stir. Add water if needed. Put lid on crock pot and turn on high for 3-4 hours. Serve with shredded cheddar cheese and soup crackers.

Tip: If it is a little too hot for your taste buds, cut the chili powder amount down or add sour cream to the bowl when you serve it.

 

I call this compromise chili because my daughter doesn’t like beans. When I found this recipe I added 1 can of beans and my daughter can handle it.To me chili isn’t chili WITHOUT beans.

 

Crock Pot Taco Soup

  • 1 ib. ground beef or pork (or meat of your choice), browned
  • 1 envelope dry ranch dressing mix
  • 1 envelope dry taco seasoning mix
  • 1 (12 oz) can Rotel tomatoes, undrained
  • 1 (24)oz.) can pinto beans, undrained
  • 1 (24) oz. can hominy, undrained or 1 cup frozen corn
  • 1 (14-1/2) oz can stewed tomatoes, undrained
  • 1 onion, chopped
  • 1-2 cups water

Add first 7 ingredients  to sprayed crock pot. I suggest you cut up the stewed tomatoes into smaller pieces when put in crock pot. Mix well. Cover and cook on low 4 hours or high for 2 hours.

Increase or decrease water amount to your liking.  Refrigerate leftovers. I make this in a regular size crock pot and it will serve my family 2 or 3 times.

,Serving suggestions: Line serving bowls with tortilla chips, ladle soup on top, sprinkle with shredded cheese and sour cream depending on personal preferences. Enjoy!

I’ve also made a box of corn muffins and served with it also!

Ebay

t took me a little bit to remember that 7 or 8 years ago when I got my KitchenAid Artisan Stand Mixer, I got it at Ebay I just wanted a nice simple black one. So I went to check the prices of a new one and found out that Ebay was a cheaper place. I didn’t want to wait on an auction. I was looking at brand new ones, which is what I marked when I got to Ebay. I just wanted to buy it now.  I found what I wanted and just bought it (after taking several hours to look at different websites). A few years ago, I think I paid less than $300 for it, but like everything, prices change. I have also bought attachments to it, a cutting board,  flat, slotted spatulas that have plastic on the ends with metal in the middle (that you can’t buy in stores around my small town). I have bought several kitchen items off Ebay from the out-of-date to unusual to items of today. Just another site to check out and compare prices.