Fresh Corn and Wild Rice

Okay I've been a little MIA for a few weeks... or months. Things are not really settling down, but I'm trying to get back to the things I did before baby #2. Yes, yes I know, I sound wimpy because there are moms out there who have 3, 4, even 5 kids and have an easier time getting back on their feet. But, I have a bit of a special circumstance.....

Here's my thanksgiving side dish, from none other than the PIONEER WOMAN. I love this lady, and I made this corn side dish last year and it was a HUGE hit, I LOVED it, and can't wait to make it again this year.... maybe, if I get around to it. :)

Here it is:

Fresh Corn and Wild Rice 

Ingredients

• 2 cups cooked wild rice
• 3-4 cups fresh corn kernels (scraped off the cob)
• 2 eggs, beaten
• 1 cup heavy cream
• 1-2 teaspoon kosher salt (or table salt to taste)
• cayenne pepper
• 6 tablespoons butter
• 1/2-1 cup milk, for thinning

Directions

1. 
   

   1

   Preheat oven to 350 degrees.
2. 
   

   2

   Cook wild rice in chicken broth until almost done. Rice should still have a firm (but not crunchy) bite. Drain rice and allow to cool.
3. 
   

   3

   Scrape corn kernels into a large mixing bowl. Add in cream, butter, beaten eggs, salt, and cayenne pepper. Stir together.
4. 
   

   4

   Add in cooled wild rice, stirring gently. Splash in milk so that mixture is stirrable, but not overly juicy.
5. 
   

   5

   Taste for seasonings, adding more salt or cayenne pepper if needed.
6. 
   

   6

   Bake for 30 to 45 minutes, or until just turning golden brown on top and mixture is somewhat set.

Best Pumpkin Pie ever!

Hi Girls! I hope you all have a wonderful Thanksgiving filled with good food and good company! I will have my family up from NC and hopefully there will be a new baby to show off soon as well. We were actually at the hospital yesterday, I called it a dry run (aka. false alarm)! I guess it happens to the best of us. Anyway... I love pie! I love to bake all kinds of pies! I have always liked pumpkin pies but they haven't been on favorite list until I found this recipe. My family always stuck to the Libby's can for the pumpkin pie recipe (which is a fine pie). But this one is more creamy and rich. If you like Pumpkin pie, try this recipe and hopefully you will LOVE it too! Also this recipe is glutten free as long as you don't use a crust. My dad has celiac disease so I put some in a small oven proof bowl for him to enjoy with us.

The best pumpkin pie or pudding

INGREDIENTS

1 3/4 cups pumpkin puree
1/2 cup brown sugar
1/4 cup white sugar
1/8 cup maple syrup
1/2 cup sour cream
1/2 cup half-and-half or heavy cream
2 eggs
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground cloves
Whipped cream (optional)

1. Preheat oven to 425F. Dump all the ingredients (except the whipped cream) into a blender and pulse until thoroughly combined.

2. Pour the mixture into buttered individual ramekins or ovenproof soup bowls, or the unbaked pie shell of your choice. (Decorate the top with little leaves cut from pastry, if you like.)

3. Bake for 15 minutes at 425F, then reduce heat to 350F and bake for 45 minutes, or until set. Allow to cool for 1 hour before serving. Top each portion with whipped cream, if desired.