Corn Casserole - gluten and refined sugar free

Ingredients:

• 1 cup milk (cow or substitute)
• 5 Tablespoons cornstarch
• 2 Tablespoons maple syrup
• 3 eggs, beaten
• 1 14.75-ounce can cream corn
• 1 15.25-ounce can whole kernel sweet corn, drained
• ¼ cup butter or butter substitute

Directions:

1. Preheat oven to 350 degrees.

2. In a saucepan, mix together the milk and cornstarch over low heat stirring continuously for 5 minutes.

3. Add all the other ingredients (in order) and stir until the mixture thickens.

4. Bake in casserole dish for 45-55 minutes (when bubbly and brown).

Banana Blueberry Pie

One of the recipes that my family has been making for years and years is a dream whip recipe -- Banana Blueberry Pie. First made by my grandmother, then my aunt Sandy, the recipe is now being made by my sister Lindsey every Thanksgiving.

Ingredients

9-inch deep dish pie crust
2 bananas
1 pkg. DREAM WHIP
1/2 cup cold milk
1/2 teaspoon vanilla
1 cup sugar
8 oz. Cream Cheese
12 oz. can blueberries
8 oz. COOL WHIP

Directions

1) preheat oven to
2) cook the pie crust as directed on package and let it cool.
3) Slice the bananas and layer into the bottom of the cooled pie crust
4) In a separate bowl, mix DREAM WHIP with milk and vanilla (prepare as directed on package).
5) Add sugar and cream cheese to the prepared DREAM WHIP. Whip until fluffy.
6) Pour mixture over sliced bananas.
7) Refrigerate for about 4 hours to firm.
8) form a little hole into the dream whip mixture. Pour the blueberries into the hole.
9) Refrigerate until ready to eat.
10) Serve and enjoy!


(This is a Kraftfoods recipe)

Spinach Dip

1 package Knorr Vegatable Soup Mix
1 package frozen chopped spinach (make sure it's chopped not whole)
16 oz sour cream (reduced fat if desired)
8 oz mayonaise (reduced fat if desired)
1 can water chestnuts

Thaw spinach, drain and squeeze all excess water out of it.

Chop water chestnuts into small pieces

In a large bowl, combine all ingredients. Refridgerate for at least an hour.

Goes great with sourdough bread and veggies.

Corn Casserole

My family has been making some sort of corn casserole for holiday meals for as long as I can remember. I don't have the original recipe, but this is the recipe I've been using for at least 7 years now.

Ingredients

1 16-oz. can cream of corn (undrained)
1 16-oz. can sweet corn (drained)
1 box Jiffy corn muffin mix
1 cup milk
1 egg

Directions

Mix ingredients together in a large mixing bowl. Pour into a greased casserole baking dish. Bake at 375 degrees for approximately 35 to 45 minutes or until top is golden brown.

Heather's Sweet Potatoes

I obtained this recipe from my friend Heather in Sweden. My family requests that I make this every Thanksgiving.

Ingredients
6 Cups of Sweet Potatoes
2 cups brown sugar
1 cup flour
1 cup butter
1 cup chopped pecans

Directions

1. Cube and boil sweet potatoes. Place into baking dish.
2. Mix together brown sugar, flour, butter and nuts. Refrigerate for 30 minutes. Crumble over sweet potatoes.
3. Bake everything at 400 F for 30 minutes.

Super Peanut Buttery Peanut Butter Blossoms

This is my peanut butter cookie recipe. I didn't make it up on my own, but I combined two or three different peanut butter cookie recipes using the different elements that I liked, and then adapted a little more. I hope you all enjoy them.

Ingredients:
1 cup butter (softened)
1 cup white sugar
1 cup packed brown sugar
2 egg
1 egg yolk
2 teaspoons vanilla extract (Mexican is best)
1/2 jar reduced fat peanut butter or reeses peanut butter
½ jar natural peanut butter (with salt)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup peanut butter chips
Milk chocolate Ghirardelli chips or hershey kisses unwrapped

DIRECTIONS:Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
1. Mix butter, white sugar, and brown sugar together until smooth. Add the eggs, yolks, and vanilla; mix until fluffy. Stir in peanut butter.

2. In a separate bowl, mix the flour, baking soda, and salt; stir into the peanut butter mixture. Finally, stir in the peanut butter chips. Refrigerate the dough for at least 2 hours.

3. Roll dough into small balls. Place on the cookie sheet and flatten slightly with a fork. Bake for 12 to 15 minutes in the preheated oven. Cookies should look dry on top. Allow to cool for a few minutes on the cookie sheet before removing to cool completely on a rack. These cookies taste great when slightly undercooked.

4. Add chocolates to the tops while the cookies are still warm.