Corn Pudding

Looking for a new Thanksgiving favorite? Here is a recipe we all love!  To me, corn pudding tastes like a cross between sweet corn muffins and corn bread stuffing.

Ingredients:
1/2 cup of softened butter
1/2 cup sugar
2 eggs
1 cup sour cream
1 package Jiffy corn bread/muffin mix
1/2 cup  milk
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn

Directions
1. Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn with a spoon.
2. Pour into a greased 9x13. baking dish. Bake, uncovered 50 minutes or until set and lightly browned.


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How to Make the Best Hummus Using Your Crock Pot


I have been making my own hummus for many years now and it's good....but it never tasted as creamy and light as when we went to a great Mediterranean restaurant. I've tried different methods.  First I started with just canned chick peas (way too grainy). Next, I decided to try cooking bags of dried chick peas. This was much better and yielded a much creamier texture, however, dealing with cooking the beans was a pain. Finally, it dawned on me to use my slow cooker!!!!

My son eats a TON of hummus.  He just loves it.  Store bought hummus usually contains soybean oil and soy is very often genetically modified and an endocrine disrupter to boot; so it's something I try and avoid.  It was really important for me to nail this recipe.

Slow cooking the chick peas overnight with a dash of baking soda yielded the most beautiful fluffy beans perfect for creamy hummus.

Directions:
(1) Fill your slow cooker with the amount of dried chick peas / garbanzo beans you desire for your hummus. The beans will approximately double in size after cooking.
(2) Fill your slow cooker with at least enough water to cover the beans two fold.
(3) Cook on low 8 to 9 hours (you can do this overnight)
(4) Drain the beans and follow the directions of your favorite hummus recipe.

Here is my favorite recipe if you don't have one:

Ingredients:
1-2 cloves of garlic
2 cups of cooked chick peas
1/4 cup water
3 tablespoons of lemon juice
2  to 3 tablespoons of tahini
1/2 to 1 teaspoon of salt
2 to 3 tablespoons of olive oil
black pepper or cumin to taste

Directions:
(1) In a food processor or blender, combine all of the ingredients and and process until very creamy smooth.  You can reserve about a tablespoons of the chick peas for garnish. 
(2) Transfer the mixture to a serving platter. Sprinkle with pepper drizzle olive oil over the top. Garnish with reserved garbanzo beans and chopped parsley (if desired).

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Copyright 2014 christineiscooking.com You may repost this recipe and its directions only by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com


Corn Pudding

Looking for a new Thanksgiving favorite? Here is a recipe we all love!  To me, corn pudding tastes like a cross between sweet corn muffins and corn bread stuffing.

Ingredients:
1/2 cup of softened butter
1/2 cup sugar
2 eggs
1 cup sour cream
1 package Jiffy corn bread/muffin mix
1/2 cup  milk
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn

Directions
1. Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn with a spoon.
2. Pour into a greased 9x13. baking dish. Bake, uncovered 50 minutes or until set and lightly browned.


"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

Follow me on PINTEREST http://pinterest.com/christinecooks/


How to Make the Best Hummus Using Your Crock Pot


I have been making my own hummus for many years now and it's good....but it never tasted as creamy and light as when we went to a great Mediterranean restaurant. I've tried different methods.  First I started with just canned chick peas (way too grainy). Next, I decided to try cooking bags of dried chick peas. This was much better and yielded a much creamier texture, however, dealing with cooking the beans was a pain. Finally, it dawned on me to use my slow cooker!!!!

My son eats a TON of hummus.  He just loves it.  Store bought hummus usually contains soybean oil and soy is very often genetically modified and an endocrine disrupter to boot; so it's something I try and avoid.  It was really important for me to nail this recipe.

Slow cooking the chick peas overnight with a dash of baking soda yielded the most beautiful fluffy beans perfect for creamy hummus.

Directions:
(1) Fill your slow cooker with the amount of dried chick peas / garbanzo beans you desire for your hummus. The beans will approximately double in size after cooking.
(2) Fill your slow cooker with at least enough water to cover the beans two fold.
(3) Cook on low 8 to 9 hours (you can do this overnight)
(4) Drain the beans and follow the directions of your favorite hummus recipe.

Here is my favorite recipe if you don't have one:

Ingredients:
1-2 cloves of garlic
2 cups of cooked chick peas
1/4 cup water
3 tablespoons of lemon juice
2  to 3 tablespoons of tahini
1/2 to 1 teaspoon of salt
2 to 3 tablespoons of olive oil
black pepper or cumin to taste

Directions:
(1) In a food processor or blender, combine all of the ingredients and and process until very creamy smooth.  You can reserve about a tablespoons of the chick peas for garnish. 
(2) Transfer the mixture to a serving platter. Sprinkle with pepper drizzle olive oil over the top. Garnish with reserved garbanzo beans and chopped parsley (if desired).

"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

Follow me on PINTEREST http://pinterest.com/christinecooks/

Copyright 2014 christineiscooking.com You may repost this recipe and its directions only by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com