The 90+ temperatures may have kept some of the members away, but a number did show up for the church's picnic Sunday afternoon. With the humidity, I am not sure what the temperature felt like. It was hot and even though the park was by the Missouri River, there was no breeze at all. Fortunately, they provided lots of bottled water to keep everyone hydrated. The BBQ team, led by one of our ministers, had smoked quite a few pork tenderloins and everyone brought either a side dish (hot or cold) or a dessert to share.
I know you think I took a dessert but I didn't. I found a recipe for creamed corn cooked in a slow cooker and wanted to make it so I could share it here. I almost didn't take it because it didn't look like I thought it was going to look, but since I had cooked it actually longer than it was supposed to be cooked, I decided it looked like it was meant to look. (The recipe said to cook it for 3 hours on LOW and I failed to notice that and cooked it on HIGH. Personally I would recommend cooking it on HIGH and not LOW. You want the cream cheese and butter to melt and the corn to heat.)
Imagine my surprise when we finally got to the table in I saw that it was almost all gone. I took only two small spoonfuls (there were other people in the line behind us) in case anyone else wanted some. Well, it was so good I was sorry I had such a small portion. It was also good that I decided to bring a side dish since there were so many desserts. I'm only sorry I didn't get to try several of them, but I enjoyed the key lime pie even though it was not homemade.
I did make some changes to the original recipe and have listed them in the recipe. I omitted the sugar because the packages of corn I used said "super sweet corn". My husband thought I should have included the sugar, but I didn't miss it.
SLOW COOKER CORN
2 16-ounce bags of frozen corn (I used 3 - 12-ounce bags instead.)
1 8-ounce package cream cheese (I used 1/3 less fat Neufchatel.)
1 stick oleo (I used butter.)
2 tablespoons sugar (I omitted.)
2 tablespoons water
Place corn in slow cooker.
Cube the cream cheese and slice the stick of butter. Add them along with the sugar if you are using it and the water.
Cook on HIGH for 45 minutes. Stir mixture with wooden spoon.
Continue cooking for 3 more hours stirring the mixture several times to break up the cream cheese and butter.
Serve warm.
I know you think I took a dessert but I didn't. I found a recipe for creamed corn cooked in a slow cooker and wanted to make it so I could share it here. I almost didn't take it because it didn't look like I thought it was going to look, but since I had cooked it actually longer than it was supposed to be cooked, I decided it looked like it was meant to look. (The recipe said to cook it for 3 hours on LOW and I failed to notice that and cooked it on HIGH. Personally I would recommend cooking it on HIGH and not LOW. You want the cream cheese and butter to melt and the corn to heat.)
Imagine my surprise when we finally got to the table in I saw that it was almost all gone. I took only two small spoonfuls (there were other people in the line behind us) in case anyone else wanted some. Well, it was so good I was sorry I had such a small portion. It was also good that I decided to bring a side dish since there were so many desserts. I'm only sorry I didn't get to try several of them, but I enjoyed the key lime pie even though it was not homemade.
I did make some changes to the original recipe and have listed them in the recipe. I omitted the sugar because the packages of corn I used said "super sweet corn". My husband thought I should have included the sugar, but I didn't miss it.
SLOW COOKER CORN
2 16-ounce bags of frozen corn (I used 3 - 12-ounce bags instead.)
1 8-ounce package cream cheese (I used 1/3 less fat Neufchatel.)
1 stick oleo (I used butter.)
2 tablespoons sugar (I omitted.)
2 tablespoons water
Serve warm.
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