- 2 C water
- 2 C diced peeled potatoes
- ½ C sliced carrots
- ½ sliced celery
- ¼ C chopped onion
- 1 tsp salt
- ¼ tsp pepper
- ¼ C butter
- ¼ C all-purpose flour
- or substitute 2Tbsp of corn starch for the flour for gluten free
- 2 C milk
- 3 C (12ounces) shredded cheddar cheese
- 2 cans (14-3/4 ounces each) cream style corn
- 1 can while kernel corn
- I do this whole thing in a pot on the stove or you can follow the microwave directions below.
- Place water in a 2-quart microwave-safe dish, cover and heat until boiling.
- Add potatoes, carrots, celery, onion, salt and pepper. Cook, uncovered, on high for 8-10 minutes or until veggies are crisp tender; set aside (do not drain.)
- Meanwhile, in a 3-quart dish, microwave butter on high for 50-60 seconds or until melted.
- Stir in flour until smooth.
- Gradually stir in milk. Cook, uncovered, on high for 6-7 minutes or until thickened, stirring every 2 minutes.
- Add the cheese. Heat for 1 to 1-1/2 minutes or until the cheese is melted.
- Stir in the corn and reserved veggies.
- Cook on high for 2-3 minutes or until heated through. Yield 10-11 servings, 2-1/2+ quarts.
Blue and Red Ribbons for Award Winning Recipes at the Great Smoky Mountains Heritage Center Blue Ribbon Country Fair!
For the fourth year in a row, the Great Smoky Mountains Heritage Center had a Blue Ribbon Country Fair on the same weekend as Old Timers Day in Cades Cove, the Nawger Nob Arts and Crafts Show, and the Fall Festival at the Townsend Visitor Center. Saying it is an action packed weekend is an understatement! Just about everyone in our small town is volunteering (or attending) somewhere, and it is tough choosing when they are on both Friends of the Library (food booth at the Fall Festival), Hearts and Hands Scholarship Fund, (Fall Festival), or the Guild at the Heritage Center (Country Fair) etc. etc.
Since September 1st, I have been steady every day with guests; I emptied out today for a few days, in time to get my act together for OCTOBER. The leaves are still green, but today we got some much needed rain and the temps dropped dramatically. I am sitting here with the doors open listening to the rain considering putting on a pair of socks! Life is good. The fall display is up and I have been blessed with business and blue ribbons.
Last year in preparation for the Fair, I worked on my blueberry almond pound cake for the entire year. Must have made it 20 times, 20 different ways. Won 3rd place. This year I waited till three days before the Fair, and started searching on the web for a perfect perfectly plain pound cake. Eccch! Wednesday morning, I made Paula Deen’s and served it to guests. Wednesday night, I made an orange cream cheese pound cake from the Joy of Baking, but was the only one still up to taste it warm out of the oven. Thought I’d died and gone to heaven. Six hours later I was up and made another one for breakfast, reportedly Elvis Presley’s favorite from the Epicurious.com website. I tasted it warm and thought it was the perfect plain pound cake. Had my guests taste all three and it was evenly divided between Elvis’s and the orange. (Dear Paula, you can’t win them all…) On my way into town, I had the neighbors try them and all the folks at the Sunshine Chiropractic office. At room temp, hands down, the orange cream cheese won the vote. It’s a good thing I ran it by a few people because I probably would have gone with Elvis’s, thinking plain would be better this time around. What makes his recipe unusual is it contains whip cream and you put it in a cold oven, then turn it on!
At any rate, I made another orange pound cake Friday morning for the Fair. We had a funeral Saturday morning, and the bake sale at the Fall Festival, so four pound cakes went the way of the gooney bird! We won win a blue ribbon, thank you, Joy of Baking. Don’t know if they are related to Joy of Cooking or not; that has always been my recipe bible. Click here for the link to the recipe. We also won a blue ribbon for my mom’s apricot bread. Again I made three loaves in two days, changing the recipe each time while Mom and I bickered back and forth. Her pumpkin pie recipe got a 2nd place finish. I am not much for pumpkin pie, but after winning a ribbon guess we better make it this year at Thanksgiving! I did mess around with that recipe also, tried to attach some cut out pastry leaves to the sides of the crust and added pecans to the bottom of the crust. The leaves sank and the pecans floated to the surface! Blessings, mizkathleen @ Gracehill Bed and BreakfastRead More
- 2 C creamy peanut butter
- ½ C butter
- 4 C confectioner’s sugar
- 3 C rice crispy cereal
- 2 C semi-sweet chips
- Melt and blend together butter and peanut butter in a saucepan over low heat.
- In a large bowl mix sugar and cereal well.
- Pour melted mixture over cereal and mix.
- Form into 1 inch or smaller balls while warm.
- Place on a cookie sheet and chill in fridge overnight or in the freezer for 30 minutes.
- Melt chocolate in the microwave or in a double boiler and keep melted while working with balls.
- Dip them in the chocolate and place back on the cookie sheet and chill until firm, then refrigerate or freeze in an airtight container.