Comfort Foods

Thanksgiving is NOT the time to be counting calories unless you have taken "higher math"! Potatoes, gravy, yams, dressing, rolls, corn, cranberries, pies... all those yummy foods teeming with carbs. Traditional meals are sometimes called Comfort Foods. I don't know why they are called that; I am always left with an uncomfortably full tummy after Thanksgiving!

Here is a new recipe for an old Comfort Food. We'd never had it until last night at a church dinner, but we loved it! It's an old Betty Crocker classic.

"Scalloped Corn" - 4 servings

1 (10 oz.) pkg. frozen whole kernel corn; cooked and drained (or 16 oz. can whole kernel corn; drained)
1/4 cup chopped onion
1/4 cup chopped green and red pepper
2 tbsp. butter or margarine
2 tbsp. flour
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. dry mustard
Dash pepper
1/2 cup milk
1/2 cup sour cream
1 egg; slightly beaten
1/3 cup cracker crumbs
1 tbsp. butter or margarine; melted

Heat oven to 350* Cook and stir onion and green pepper in 2 tbsp. butter until onion is tender. Remove from heat; stir in flour and seasonings. Cook over low heat, stirring until mixture is bubbly. Remove from heat; gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute. Stir in sour cream, corn and egg; pour into ungreased 1-quart casserole.

Combine cracker crumbs and the 1 tbsp. melted butter; sprinkle evenly over corn mixture. Bake uncovered 30-35 minutes.

"Betty Crocker's Cookbook" - 1974

For Rebecca!

I don't know anyone who loves brownies more than Rebecca does. Personally, I like the centers of the brownies, with no crust, but for those that like the crunchy edges, here's a recommend!

I must also tip my chef cap to "Mrs. Dean", a friend whose brownies are renowned around the world thanks to Yvette's delivery of a sampling when she went to Singapore in October.

I can't wait to bake some brownies for Rebecca at Christmas time. Somehow, I think Caleb will appreciate that as well.

Christmas Brunch Preview

Every year for many years, our tradition has been to have Christmas Breakfast. I make nutmeg muffins from scratch (with FRESH nutmeg), scrambled eggs, premium bacon, and orange juice.

This year, we are so excited that Caleb, Dave, Debbie and their twin sons Charlie and Greg will join us, as well as Caleb, Mom, Harry and Aunt Lynn, and of course Caleb, Elizabeth, Daniel, Josh, Rebecca and Caleb, and hopefully Parker (did I mention Caleb?).

And, in place of the scrambled eggs and bacon, I'm trying a new recipe! Actually, I had it many years ago at an office party. I remember it was fabulous. What appeals to me is that you make it ahead, freeze it, and bake it when you need it. This frees me up for Christmas morning, since I plan to play with Caleb and his new toys from Gram and Papa! =D

Here it is...

CHARLOTTE'S* BAKED EGGS

6 bread slices, cut in cubes
2 cups grated sharp cheddar cheese (Hilmar Cheese is the best!)
1 cup smoked, cubed ham
1/4 cup chopped green pepper
1/2 cup finely chopped onion
6 eggs
3 cups milk

Mix bread, cheese, ham, peppers and onion. Spread in a 13X9 baking dish, treated with Pam. Whisk eggs and milk, pour over the top. Cover with foil and freeze.

To prepare: Thaw and bake uncovered in a pre-heated 375 degree oven for 45 mins. Serve topped with a dollop of sour cream, if desired.

Makes 8-10 servings.

Variations:
French bread; cooked, crumbled bacon or Canadian bacon.

*in memory of Charlotte Boyd, the amazing lady who hosted a Christmas breakfast for our whole office of about 30 people, and passed away shortly thereafter from breast cancer. Rest in peace with Jesus, Charlotte!

Eat Your Vegetables and Be Thankful!

Did you know Pumpkin is a healthy vegetable?

If you're into nutrition, that fact will ease your mind when you bake these absolutely delicious

Pumpkin Bars

1 cup vegetable oil (I use light olive oil)
2 cups pumpkin (1 small can)
3 eggs
2 cups flour
2 cups sugar
2 tsps. cinnamon
2 tsps. baking powder
1 tsp. baking soda

Combine all ingredients in a large bowl and blend thoroughly by hand or with a mixer. Pour into a greased and floured jelly roll pan.

Bake at 350 degrees for 20-25 mins.

Cool and top with

Cream Cheese Frosting

8 oz. cream cheese (softened)
1 tsp. vanilla
3 cups powdered sugar
7 tsps. melted butter

And you thought vegetables were boring! =D