This is the method I use to freeze summer’s crop of corn on the cob, with this method you will have crispy corn kernels all year around, I have stated 10 corn but you may make as many as you like but only cook as many as your pot will hold, if you are making a lot of corn you will have to do it in batches, to save time I shuck my corn the day or evening ahead and refrigerate, you will need lots of ice for this so pick up a bag and also you will need a large pot

INGREDIENTS:

10 corn on the cob, shucked and silks removed

water

1/4 cup sugar (1/4 cup for a large pot)

ice ( lots of ice)

INSTRUCTIONS:———————————-

Have all the cobs of corn shucked and silks removed before starting this.

Pour ice into a large bowl then fill with very cold water; set aside on the counter near your stove.

Fill a large pot of water a little over half full.

Add in the sugar; bring to a full boil (do not add any salt to the water it will toughen the corn!)

Add in as many cobs of corn that will fit into the pot without over crowding.

Bring the water up to a full boil again; cook the corn just until the cobs turn a darker yellow which will not take long (about 3 minutes) turning the cobs over in the water if necessary using long tongs to insure even cooking.

Just when the corn takes on a darker shade of yellow, using long tongs immediately plunge into the bowl of ice water and allow to sit until completely cooled.

Place the cobs onto a clean tea towel. to drain slightly.

Dry the outside of each cob slightly with a clean tea towel.

Wrap each cob individually in a piece of foil to prevent any freezer burn that might develop over the long freezing time.

Place the foil-wrapped cobs in a large bag, then freeze.

When ready to use; remove as many cobs as you wish from the freezer place on the counter to thaw slightly (the corn does not have to be completely thawed).

To heat the corn; place 1 cob into a microwave-safe plate and cook on high for 3-4 minutes or until completely heated through, turning the cob halfway through cooking time or for a more even heating place 1 cob of corn into a Glad Simply Cooking Microwave Steaming bag, seal and microwave for 3 minutes (I use the steaming bags to heat the corn).

The corn is now ready to eat and enjoy!

Yield 24 muffins

INGREDIENTS:

4 large eggs

1 cup white sugar

1 cup brown sugar, packed

1 (15 ounce) can pumpkin puree

1-1/2 cups canola oil

2 teaspoons vanilla

3 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon salt

1 cup mini semisweet chocolate chips (can use more, or can substitute chopped walnuts or pecans)

INSTRUCTIONS:————————————-

Preheat oven to 375 degrees F.

Line 24 muffin tins with paper liners

In a large bowl using an electric mixer on medium speed beat the eggs with both sugars, pumpkin puree, oil and vanilla until smooth (about 3 minutes).

In another bowl combine the flour with baking soda, baking powder, cinnamon and salt; gradually add to pumpkin mixture and mix well.

Fold in chocolate chips.

Fill muffin cups three-fourths full.

Bake for 15-18 minutes or until a toothpick inserted near the center comes out clean.

Cool in pan 10 minutes before removing to a wire rack.

If you prefer more filling then use only 3 tortillas, this is also great with diced cooked grilled chicken added

Servings 4

INGREDIENTS:

3 tablespoons vegetable oil

1 (10 ounce) package fresh sliced mushrooms

1 medium onion, chopped

1 large jalapeno pepper, seeded and finely chopped (can use two)

2 large garlic cloves, minced

1/2 teaspoon each seasoned salt and fresh ground black pepper, or to taste

1/3 cup mayonnaise (do not use salad dressing)

4 (10-inch) burrito size flour tortillas

1-1/2 cups shredded Montery Jack cheese (can use more)

INSTRUCTIONS:——————————————

Heat oil in a medium skillet over medium-high heat.

Add in sliced mushrooms, onion and jalapeno pepper/s; cook stirring about 5 minutes or until softened.

Add in garlic, seasoned salt and black peper; cook stirring for 2 minutes.

Allow mixture to cool slightly then mix in mayonnaise (season with more seasoned salt and pepper if needed).

Evenly divide/spread the mixture over tortillas.

Top with shredded cheese and fold in half.

In the same skillet over medium-high heat cook tortillas one at a time for 2 minutes on each side or until golden brown.

Slice the tortillas into wedges and serve.

Yield 7-1/2 teaspoons (amount may be doubled or tripled)

For best flavor make certain the the spices are fresh, you may want to grind your own cinnamon sticks

INGREDIENTS:

1 tablespoon ground cinnamon

2 teaspoons ground ginger

1 teaspoon ground cloves

1/2 teaspoon ground nutmeg

INSTRUCTIONS:————————————-

Mix all the spices together and store in airtight glass jar in refrigerator.

This is best frosted with cream cheese icing

Servings 20-24

INGREDIENTS:

1 (18-1/4 ounce) package yellow cake mix

1 (15 ounce) can pumpkin puree

3 large eggs

1/3 cup sugar

1/3 cup vegetable oil

1 tablespoon pumpkin pie spice, a little more won’t hurt, see my pumpkin spice mix

INSTRUCTIONS:——————————–

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease a 10 x 15-inch sheet pan.

In a large bowl,combine the cake mix, pumpkin puree, eggs, sugar, oil and pumpkin pie spice; beat on low for 30 seconds, then continue beating on medium for 2 minutes.

Pour into a greased baking sheet/pan.

Bake for about 20-22 minutes or until a toothpick inserted near the center comes out clean.

Cool on a wire rack.

Frost cooled cake as desired.

Drizzle this delicious buttery sauce over cake slices

INGREDIENTS:

1/2 cup butter (no substitutions)

1 cup sugar

1 cup heavy (33-35%) whipping cream, unwhipped

1-1/2 teaspoons vanilla

INSTRUCTIONS:———————————-

Melt butter in a saucepan

Stir in sugar and heavy cream; bring to a boil stirring constantly.

Boil for 8-10 minutes or until slightly thickened.

Remove from heat then stir in vanilla.

Serve warm drizzled over cake slices.

Servings 8

INGREDIENTS:

1 pound ground beef

1 medium onion, diced

4 large garlic cloves, minced

2 jalapeno peppers, seeded halved and sliced

4 large garlic cloves, minced (garlic lovers can use more)

1 small carrot, peeled and diced

3 cups chicken broth

2 medium potatoes, peeled and cubed

1/4 cup butter

1 teaspoon each seasoned salt and fresh ground black pepper

1/4 cup all-purpose flour

2-1/2 cups cubed old cheddar cheese

1-1/2 cups milk

seasoned salt and fresh ground black pepper

Tabasco sauce