Jiffy Corn Casserole

½ cup butter, melted

2 large eggs

1 cup sour cream

1 15 oz can creamed corn

1 15 oz can corn (kernels) drained

1 8.5 oz pkg Jiffy Corn Muffin Mix

Preheat the oven to 375⁰ and move the rack to the middle position. Grease a 9x13 casserole dish.

In a medium-to-large mixing bowl, add the eggs, sour cream, creamed corn, canned corn, and melted butter. Stir until smooth.

Stir in the corn muffin mix (don't over-mix).

Pour the batter into the casserole dish and smooth it out.

Bake, uncovered, for 45 minutes or until the middle has set and the top is golden. Rest 10 minutes before serving. 

Turkey Gravy

Turkey pan drippings

¼ cup unsalted butter

¼ cup all-purpose flour

1 tsp dried thyme or rosemary 

1 T chopped fresh parsley leaves or 1½ tsp dried parsley 

Salt & black pepper, to taste

Strain pan drippings through a fine-mesh sieve & discard solids. Reserve 2 1/2 cups pan drippings & set aside.

Melt butter in a medium saucepan over medium heat. Whisk in flour and thyme or rosemary until lightly browned, about 1 minute.

Gradually whisk in reserved pan drippings. Bring to a boil. Reduce heat and simmer, whisking constantly, until thickened, about 5-10 minutes. Stir in parsley. Season with salt and pepper, to taste.

Creamed Onions

https://www.melissassouthernstylekitchen.com/creamed-onions-recipe

2 bags of boiling onions

1/2 C flour

1/2 C butter

2 1/2 C whole milk

16 oz sharp cheddar cheese, grated

Salt and pepper 

 Peel onions and put into boiling salted water. Cook until barely tender - drain.

Make a white sauce. Melt butter in saucepan & add flour. Whisk slowly. Cook for a minute & add milk. Simmer until thick. Turn the heat off & add cheese. Stir until melted. Add more milk if it's too thick after adding the cheese. 

Add onions. Stir gently. Pour into a baking dish. Bake 30 minutes at 350°.

Perfect Pie Crust

https://www.thepioneerwoman.com

• 3 c. flour, plus more for dusting
• 1 tsp. salt
• 3/4 c. cold vegetable shortening, cut into pieces
• 3/4 c. (1 1/2 sticks) cold salted butter, cut into pieces
• 1 large egg
• 4 Tbsp. ice water, plus more as needed
• 1 Tbsp. distilled white vinegar

Add flour & salt to food processor. Add butter & shortening & pulse till coarse crumbs form. Add egg & pulse. Drizzle ice water & vinegar in slowly & pulse until dough forms a ball. Little flecks of butter should be visible. Divide the dough into 2 parts, using 1/3 for top piece & 2/3 for the bottom piece. Flatten each piece into a disc & freeze 15 min. Roll out larger piece into 12" circle & press into bottom & sides of pie plate. Fill pie. Roll out second circle into a 10" circle & top pie. Crimp edges. Bake as directed in recipe.

Jumbo Dinner Rolls

2 cups milk

½ cup butter

½ cup warm water

2 T instant yeast

½ cup granulated sugar

2 tsps salt

2 large eggs

6½ to 7½ cups bread flour

INSTRUCTIONS:

Heat the milk and butter together in the microwave to scald the milk and melt the butter, 2 minutes. Let the mixture cool for 10 minutes.

In a large mixing bowl, combine milk/butter mixture, water, yeast, sugar, and salt. Let yeast rest for 5 minutes.

Add half the flour, and mix for 3 to 5 minutes.

Add the eggs, one at a time, and mix until incorporated.

Add the rest of the flour, ½ cup at a time, until a soft dough forms. The dough should be soft and elastic, but not sticky. Knead with your mixer or by hand for 5-7 minutes.

Let the dough rise in a greased bowl for 30-40 minutes.

After rising time has passed, divide the dough into 32 pieces. Roll each piece into a round roll, and place it on a greased, rimmed baking sheet (13x18 inches).

Once all the dough is shaped, cover the rolls, and let them rise for another 30 minutes.

Once the rolls have at least doubled in size, bake at 400⁰ for 14 to 18 minutes, or until the tops are nice and golden.

Remove from the oven, and butter the tops of the rolls while still hot. Serve warm or at room temperature.

Keto Pumpkin Pie Cupcakes

Recipe from alldayidreamaboutfood.com

3 Tbsp coconut flour 
1 t pumpkin pie spice 
1/4 t baking powder 
1/4 t baking soda 
Pinch salt 
1 c pumpkin puree 
1/3 c Swerve Sweetener  (I use 2 T THM Gentle sweet-erythritol, stevia, xylitol blend)
1/4 c heavy cream, half and half, or full fat coconut milk 
1 large egg 
1/2 t vanilla 

1. Preheat oven to 350 and line 6 muffin cups with paper liners.
2. In a small bowl, whisk together the coconut flour, pumpkin pie spice, baking powder, baking soda, and salt.
3. In a medium bowl, whisk pumpkin puree, sweetener, cream, egg, and vanilla until well combined. Whisk in dry ingredients. If your batter seems very thin, whisk in an additional Tablespoon of coconut flour.
4. Divide among prepared muffin cups and bake 25 to 30 minutes, until just puffed and barely set. Remove from oven and let cool in pan.
5. Refrigerate for at least one hour before serving. Dollop whipped cream generously on top.

These are probably one of my favortite low carb desserts! Tastes just like pumpkin pie! Next time I might try to make it as a regular pie.

  Total NET CARBS = 3.43 g.

I also added 1 T sugar free  Café al Fresca vanilla syrup

Perfect Mashed Potatoes

5 lbs yellow potatoes, peeled & quartered
3 T. salt
8 oz cream cheese

¼-½ c half & half, at room temp
½ c salted butter, at room temp
2-3 t. salt

2 T butter (for the top)

In a large pot filled 3/4 of the way with water, add the potatoes and 3 tablespoons salt and bring to a boil over med-high heat. Continue to cook over medium heat until they are fork tender. Approximately 20 minutes.
Drain the potatoes in a strainer and transfer to a large mixing bowl. Beat potatoes until mostly broken down. Add the cream cheese, butter, ½ & ½ & 2-3 t. salt to the potatoes. Mix on medium speed until thoroughly combined and the potatoes are smooth. Scoop into serving bowl & dot with 2 T butter. Sprinkle parsley flakes on top for color, if desired.

Sweet Potato Casserole

4 1/2 cups cooked and mashed sweet potatoes 1/2 cup butter, melted 1/3 cup milk 1 cup white sugar 1/2 teaspoon vanilla extract 1/2 t. salt 2 eggs, beaten

Topping: 1 cup light brown sugar 1/2 cup all-purpose flour 1/3 cup butter 1 cup chopped pecans

	Preheat oven to 350. Grease a 9x13 pan.
	In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla, salt & eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, and then stir in pecans. Sprinkle pecan mixture over the sweet potatoes.
	Bake for 25 minutes in the preheated oven, or until golden brown.