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

Skillet Corn With Basil

3 tablespoons unsalted butter, divided
½ cup thinly sliced green onions (scallions), white and light-green parts
Pinch red pepper flakes (optional)

1/2 each of a small red bell pepper and a small green bell pepper, diced small or minced
Kosher or sea salt
3½ cups fresh corn kernels (from 7 to 8 medium ears), plus any corn “milk”* (24oz frozen corn, thawed and drained and 1t each of water & milk)
2 tablespoons water
½ cup fresh basil leaves, cut into thin ribbons (Gourmet Garden's Basil Stir in Paste to taste. Start with 1t and go from there)
Freshly ground black pepper

*To cut the kernels from an ear of corn, stand a shucked ear of corn, tip end up, firmly on a cutting board (or inside a shallow bowl if using a smaller cutting board). Using a sharp knife and a sawing motion, slice the kernels from the ear, removing a few rows at a time. Be careful not to include the fibrous base of the kernels or cut into the woody core. Once you’ve removed all the kernels, use the back of the knife to scrape the ear and extract a few teaspoons of corn “milk”.

Heat half of the butter in a large skillet over medium heat. Add the green onions, the red pepper flakes, bell peppers, and a pinch of salt. Sauté, stirring occasionally, until the onions are soft, about three minutes.
Add the remaining butter and the corn along with any corn “milk”. Season with a good pinch of salt, and increase the heat to medium-high. Sauté, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender and beginning to caramelize, about 4 minutes.
Remove the pan from the heat, add the water and stir to scrape up the caramelized corn sugars from the bottom of the pan. Cover and let sit for 2 minutes. Stir in the basil (basil paste) and plenty of black pepper. Taste for salt. Serve warm.

Original recipe and picture from piedmontese.com

Favorite Baked Beans

Ingredients
1/2lb ground beef
2 slices bacon, diced (optional)
1 small sweet onion, diced
1 bell pepper, diced (1/2 each of a red and green bell pepper, minced)
2 garlic cloves, minced
1 tablespoon smoked paprika
1/4 TO 1/2 teaspoon chipotle chili powder (optional)
¼ teaspoon salt
¼ teaspoon freshly cracked black pepper
2 tablespoons apple cider vinegar
2 tablespoons BBQ sauce 
2 tablespoons ketchup 
1 tablespoon dijon mustard 
1 tablespoon brown sugar 
2 (22 ounce) cans baked beans (I love Bush’s Grillin’ Beans for this recipe)
2 slices bacon, for topping (optional)

Instructions 
Preheat the oven to 400 degrees F.

1. Brown and drain ground beef, set aside
2. Heat a large (oven safe, if you don’t want to transfer) skillet over medium-low heat and add the bacon. Cook until it’s brown and crisp and most of the fat is rendered.
3. Stir in the onion, pepper and garlic. Cook, stirring often, until everything softens, about 5 minutes. Stir in the minced bell peppers, paprika, chili powder, salt and pepper. Cook for 1 to 2 minutes. Stir in the vinegar, BBQ sauce, ketchup, mustard and brown sugar until combined.
4. Stir baked beans directly from the can. Stir in ground beef. Bring the mixture to a boil, then turn off the heat. I suggest tasting the beans here and adding more salt, pepper or heat if desired. If you'd like, you can lay a few strips of bacon on top of the beans here too!
5. Place the skillet (or transfer to an oven-safe dish) in the oven and bake for 30 to 35 minutes, or until bubbly and syrupy. Remove and let cool slightly before serving.

Crockpot cooking: Use a skillet for steps 1-3, pour beans into the crockpot, stir in skillet contents and ground beef. Set crockpot on low for a few hours, stir occasionally. Check flavor when stirring and adjust as needed.

You can make these ahead of time - cook them in the skillet then let cook to room temperature and cover, placing in the fridge. Bake the next day (or whenever you’re ready!).

These also freeze well!
Original recipe and picture from howsweeteats.com