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A favorite side dish

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Plain old buttered corn is a favorite side vegetable during mealtime at our house and especially for holidays and special occasions I prepare scalloped corn. This week‘s recipe for Crock Pot Corn is a delicious dish that is cooked in the Crock Pot freeing up oven space for turkey and other holiday dishes. It can easily be made the night before and cooked in the Crock Pot while you prepare your Thanksgiving dinner. It has a flavor likened to fresh garden corn-on-the cob. It’s easy, delicious and sure to be enjoyed by everyone.

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Crock Pot Corn

2 pound package frozen corn

1 stick butter

8 ounces cream cheese

1/2 cup sugar

Mix all together in Crock Pot. Cook on low for four hours.

Pumpkin Walnut Muffins

Serving size: 12

1 stick butter

3/4 cup canned solid-pack pumpkin

1/4 cup buttermilk

2 large eggs

3 tablespoons molasses

1 teaspoon vanilla

1 cup all-purpose flour

1 cup white, whole-wheat flour or

all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/8 teaspoon nutmeg

1/2 teaspoon salt

1/4 teaspoon baking soda

3/4 cup packed brown sugar

3/4 cup chopped pitted dates

(about 4 ounces) or raisins

3/4 cup finely chopped walnuts

(about 3 ounces)

Preheat oven to 400°F and grease 12 1/2-cup muffin cups. Melt butter and cool slightly. In a bowl whisk together butter, pumpkin, buttermilk, eggs, molasses and vanilla. Into a large bowl sift together flours, baking powder, spices, salt and baking soda and whisk in brown sugar. Make a well in center of flour mixture and add pumpkin mixture, stirring just until combined. Stir in dates and divide batter among cups. Sprinkle walnuts evenly over batter in each cup and bake muffins in middle of oven 20 to 25 minutes or until puffed and a tester comes out clean. Cool muffins in muffin cups for five minutes and turn out onto a rack. Serve muffins warm or at room temperature.

Ritz Treats

6 ounces cream cheese, room temp

1/2 cup Mayonnaise

1/2 cup chopped pecans

1 cup salad olives, drained and chopped

2 tablespoons olive juice

Dash pepper

Soften cream cheese with a fork, add the Mayonnaise. Mix well. Stir in pecans, chopped olives, olive juice and pepper. Refrigerate and spread on Ritz crackers.

FOOD FOR THOUGHT: Faith in things we cannot see requires a child’s simplicity.

GARY’S TIP: The best way to thaw a frozen turkey is to place it breast side up in the refrigerator in its unopened wrapper for 2-3 days.

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