Crock-pot Sweetcorn Casserole

2 tbsp of butter melted
1/2 cup of milk
2 eggs
2 T white sugar
3 T corn flour
1 tsp baking powder
1/2 tsp Kosher salt

Add to crock pot and mix together. Add to that


1 cup of corn (i used frozen)
1 can of creamed corn
1 cup shredded cheddar cheese

 Stir to mix. Cook on high for 3-5 hours. It is done when it starts to pull from the sides and gets a little brown on top. Take the lid off and let cook for 20-30 minutes longer to set the casserole. Enjoy!

Roasted veggies

I have a great way to cook vegetables!

Carrots

Zucchini

Onions

Cauliflower

Seasonings your choice... mixes like Italian, Mexican, or just plain seasoning salt. 

Parmesan cheese 

Cut the veggies into spears or break the cauliflower into smaller bunches.  I also have cut into slices.  Just make sure they are the same thickness. Sprinkle seasoning.  I used my dragon salt.  Toss with a little Olive oil.  I have tossed with Italian salad dressing... when it was one of those nights I was in a hurry!! LOL Then I sprinkle the Parmesan cheese over the top of that. 

Now I have seen to add parchment paper to pan but I did that once and it seemed that they didn't cook that well with the paper. 

Bake for 20 minutes at 425. I turn at 10 minutes to keep from getting to dark on the bottom.  

Corn on the cob

Tonight's dinner included some ears of corn.  I love corn on the cob and was using the oven so I thought it give the "baked cob on the cob" a try.

No need to husk! Just run some water over your ears and place in a 350 degree oven for 30 minutes.

I have to say that I hear this and thought I am not sure about this.  I like to microwave mine.
It's fast.  I microwave for 4 minutes and done!!

I have to warn you that the smell had me checking on the corn cause I thought something was burning. I think the silk was

Ahhh Spring!

   I got some great fresh vegetables at the store for good prices.   And being in the northeast we had a seventy degree day.  It was so nice and I had the day off!!! I had to get my grill out... Fresh vegetables and  warm weather.

I got some beautiful zucchini, asparagus, cucumber, tomatoes and a bag of onions.  So I cut the cucumber, a tomato and a onion for a salad. I drizzled some Italian dressing over them.  I eat that as my salad then began dinner..

I also made some more Italian dressing to marinate some beautiful zucchini and asparagus for a hour. or more...  I think I cooked them around 10 minutes on each side but maybe more.

For dessert I grill some fresh pineapple slices.  I forgot the brown sugar to sprinkle on the slices.  I remember after the slice hit the grill I thought no biggie I add it after.  I forgot that too... well it didn't need it. The pineapple slices where so good they didn't need any brown sugar...

It was one of those meals that after you say OMG that was so good....

Whipped Sweet Potato Bake

2 medium sweet potatoes, scrubbed
2 bananas, do not peel
1/2 cup (1 stick)  butter, at room temperature
1/4 cup pure maple syrup
salt
1/4 cup all-purpose flour
1/3 cup  brown sugar
3/4 cups pecans, chopped

Directions
Preheat the oven to 375 degrees F.

Prick the sweet potatoes all over with a fork, put them in a roasting pan and roast for 30 minutes.
Toss the bananas with peels on into the pan and continue roasting for 10 to 15 minutes, until both the bananas and potatoes are very soft.  This step can be done ahead of time.

When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl.
Peel the bananas and add them to the bowl along with 1/2 stick of the butter, and the maple syrup.
Season with salt and beat vigorously with a wooden spoon until everything is  well combined and the mixture is fluffy.
Spoon into an oven-proof casserole bowl and smooth the top.

In a separate mixing bowl, use your fingers to rub together the remaining 1/2 stick of butter, the brown sugar, flour, and pecans until the mixture is the consistency of coarse crumbs.
Sprinkle the crumb mixture over the sweet potatoes and return to the oven.
Cook for about 20 minutes, until the crumbs are golden.
Serve hot.

Broccoli & Cheddar Cheese Nuggets

Ingredients:

1 16-oz Package frozen broccoli, cooked, drained, and chopped

1 cup Seasoned bread crumbs

1 ½ cups Shredded cheddar cheese (please use real cheese and not a "processed cheese food" product.)

3 Large eggs or 5 egg yolks


Directions:

Preheat oven to 375
1. Lightly coat a baking sheet with olive oil and set aside.
2. Combine all remaining ingredients and mix well.

*Add seasonings if you like - garlic powder, pepper, extra basil & oregano for example. Add a fruit or veggie puree to substitute for the eggs if desired.

3. Shape mixture into nuggets or fun shapes such as squares or whatever..and place on baking tray. Bake for 20 to 25 minutes, turn nuggets over after 15 minutes. Serve warm.

I found this on a baby finger food site Wholesome Baby Foods looking for ideas for the Crawling Machine casue he really wants what we are eating. He is 10 months old. But Miss Animal Rights had a broccoli and cheese puffs at a wedding and really like them. We have been trying to find something like them ever since. we are going to try these!