Easy Corn Pudding

This is one of our family’s absolute favorite side dishes! We first had in on Christmas Eve at the Erickson’s while we were in seminary. Moist, delicious, filling and super simple, it is perfect when you need something fast! Yummy with or without sour cream, it is easy to whip up anytime…

1 box Jiffy corn muffin mix

1 can corn, drained

1 can creamed corn

1 cube butter, melted

1/4 cup sour cream, optional

Mix all ingredients together. Pour into greased 9” glass baking dish.

Bake at 350 for 30-40 minutes, or until top is golden brown.

Let sit for about 5 minutes before serving.

Pie Pumpkins

I have been drooling over the pumpkin recipes floating around the internet and aghast at the price of canned pumpkin at the grocery store. Thank goodness our local produce stand had lovely sugar pie pumpkins! I bought six of them…

Here’s all you need to do to have “better than canned” pumpkin for all your favorite fall recipes:

Wash a pie pumpkin (not a carving pumpkin).

Place it in your oven at 350.

Prick them with a fork every 30 minutes until they are tender.

Remove from oven. They will have turned this gorgeous brownish-orange color!

Pop off the stems.

Cut the pumpkin in half. Scrape out the seeds and “guts”.

Scoop out the pulp with a spoon.

Let pulp cool in fridge. Then puree in food processor.

Measure into 1-2 cup portions and place in freezer bags.

Use in your favorite pumpkin recipes!

Fall in Love with Your Crock Pot

Fall is the ideal time to cook with your crock pot! This meal was just what I needed on a day full of canning and errands, not much time to cook.

First I made a batch of Slow Cooker Beef & Mushrooms from Sweet Anna’s.

Then came a big pot of mashed potatoes from our garden!

For those of us that like squash, I baked up two acorn squash with butter, brown sugar, cinnamon, nutmeg, cloves and a bit of hot chili powder. The sweet hot combination was fantastic!

The green beans were for those who wouldn’t eat the really delicious acorn squash.

Remember, some of the best comfort foods come from your slow cooker…

Quick & Easy Pickled Carrots

I first heard about these from my sister’s blog. After she brought them to one of our Sister Days, I just had to make some for myself. The recipe is quick and easy and makes just enough (1 pint jar full) to enjoy yourself or to share.

Wash, peel, cut and boil your carrots. You may want to pack them into the jar first so you know how many you’ll need.

Re-pack tightly into a jar.

Make brine and pour over carrots.

Let sit at room temp until cool. Store in fridge.

For the full recipe from David Lebovitz, click HERE.

Sunshine Carrots

This recipe came from my mom. We love these carrots. I often make them for Easter dinner. There was a period of time when these were one of the 4 things Zack would eat, along with saltines, canned peaches and milk.

Cut up and cook 5 carrots.

Combine: 1 Tbsp sugar, 1 tsp cornstarch, less than 1/4 tsp salt, 1/4 tsp ground ginger. Add 1/4 cup orange juice. Stir constantly over medium heat until thick and bubbly. Boil for 1 minute. Remove from heat. Stir in 2 Tbsp butter. Pour over carrots.

Southern Peach Yam Bake

This is one of the BEST Thanksgiving recipes I have ever had or made. My mom has made it since I was a kid and now I carry on the tradition. It's pretty sweet, so it's more like a dessert you get to eat for dinner. :o) Sometimes I think it is even better than pumpkin pie.

2 large cans yams, drained well
1 large can peaches, drained well

Pour into glass baking dish.

1/2 cup brown sugar
3 tbsp flour
1/2 tsp nutmeg
2 tbsp butter
1/2 cup chopped pecans (or walnuts)

Mix first 3 ingredients. Cut in butter. Add nuts. Sprinkle over yams and peaches.

Bake at 350 for 35 minutes.


Remove from oven and turn to broil.


Sprinkle top with 1 1/2 cups mini marshmallows.


Broil until marshmallows are a light golden brown.