Quick Corn Fritters

1 can whole kernel corn
2 eggs
Salt & pepper to taste
1/2 cup flour
1 tsp baking powder
1/2 cup shredded cheese
1 pat butter
2 tbsp oil
1/4 cup chopped parsley

DIRECTIONS:
Drain corn and discard liquid.
Put eggs, salt, and pepper in a bowl and beat.
Add flour and baking powder, whisk until smooth.
Add corn and cheese.
Stir.
Put butter and oil in a fry-pan, Heat until bubbly over medium heat.
Drop corn mixture in spoonfuls into a fry-pan.
When golden turn and cook another side.
Drain on absorbent paper and serve

Recipe and picture from FB page-Homemade Recipes

Corn Casserole

One 15-ounce can whole corn kernels, drained
One 15-ounce can creamed corn
1 large egg
1 1/2 cups shredded sharp cheddar (colby jack)
1 cup yellow cornmeal
1 cup sour cream
6 tablespoons unsalted butter, melted
1/4 cup chopped fresh chives (4 entire green onions)
1/4 cup sugar
2 teaspoons baking soda
Kosher salt and freshly ground black pepper (white pepper)

Directions
Preheat the oven to 350 degrees F.
Add the whole corn, creamed corn, egg, cheddar, cornmeal, sour cream, butter, chives, sugar, baking soda, 1 1/2 teaspoons salt and a generous amount of black pepper to a large bowl and stir until well combined.
Pour the mixture into a 2-quart baking dish (8x8) and bake until lightly golden on the outside and set in the middle, 30 to 35 minutes.

Original recipe and picture from Foodnetwork.com

Air Fryer Baked Potatoes

2 medium/large russet or Idaho potatoes, washed and dried
olive oil spray
Kosher salt
INSTRUCTIONS
Pierce potato all over with a fork. 
Spray each potato with a few spritzes of oil and season with salt.
Air fry 400F until a knife can easily be inserted into the center of each potato, about 35 to 40 minutes, turning halfway through cooking time.

Scalloped Potatoes For Two

INGREDIENTS

2 medium potatoes, 2 1/2 cups peeled, washed, and thinly sliced (3)

2 tablespoons butter or 2 tablespoons margarine

2 tablespoons all-purpose flour (3-4)

1 cup milk (almost 2)

1⁄4 cup shredded cheddar cheese (Monterey Jack)

1⁄2 teaspoon salt (omit if using Worcestershire sauce)

1⁄4 teaspoon ground black pepper (white pepper)

1/2 teaspoon Mural of Flavor 

1/4 teaspoon Onion powder 

1/4 teaspoon Garlic powder 

1⁄4 teaspoon Worcestershire sauce (optional)

1⁄4 cup French-fried onions (optional)

Paprika (optional)

DIRECTIONS

Place potatoes in a greased 1quart baking dish (9x9), set aside.

In a small pan, melt margarine and then add flour cook until the flour taste disappears (about 3 to 4 minutes ).

Add the milk a little at a time, bring to a boil then reduce heat and stir until slightly thickened.

Add cheese, salt, pepper, other seasonings (use measurements or to taste), and Worcestershire sauce if using and stir until cheese is melted.

Cool sauce slightly, pour over potatoes.

Cover potatoes and bake for 25 minutes at 375 degrees, remove cover and top with French-fried onion, and paprika.

Bake for another 20 minutes or until potatoes are fork tender.

Let " rest " for 10 minutes, so sauce will thicken.

Original recipe and picture from www.food.com

Crispy Brussels Sprouts with Balsamic and Honey

INGREDIENTS
2 pounds Brussels sprouts
1/4 cup olive oil
1 teaspoon kosher salt
3 tablespoons balsamic vinegar
2 teaspoons honey
INSTRUCTIONS
Arrange a rack in the middle of the oven and heat the oven to 425°F. Meanwhile, trim the bottoms from the sprouts if they appear dry or yellowed, and peel away the loose outer leaves. Cut each Brussels sprout in half through the stem.
Place the Brussels sprouts on a rimmed baking sheet. Add the oil and toss to coat. Season with the salt and pepper and toss to coat again. Arrange them cut side down.
Roast, stirring halfway through, until the leaves are dark brown and crisp and the undersides of the sprouts are browned, 25 to 30 minutes total. Drizzle with the balsamic vinegar and honey and toss to coat. Serve immediately.

RECIPE NOTES
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.

Original recipe and picture from thekitchn.com