Crock Pot Root Beer Pulled Pork

One thing we love here in Texas is BBQ. I can eat BBQ sandwiches pretty much any way whether its BBQ brisket or BBQ pork. My favorite by far is Root Beer Pulled Pork. It's easy to make because this recipe utilizes your crock pot and it's so yummy to eat. You pretty much just toss everything in the crock pot and let it do its magic. This is the perfect meal for these hot summer days. I like to add root beer to my pulled pork because it makes a tasty sweet and tangy sauce.

I don't shred all of the pork because I like a few big chunks in my pulled pork sandwiches. This time I served my pulled pork on Ciabatta Rolls, but any roll will do. Pair this wonderful BBQ Sandwich with your favorite baked bean and potato salad recipe to complete your meal. I think these would work perfectly for the upcoming 4Th of July Holiday. Lets get started and I will show you just how easy this pulled pork recipe is to make.

These are the ingredients you will need:
Root beer, yellow label syrup, liquid smoke, BBQ sauce, onion, pork rub and garlic.

Rub two tables spoons pork rub all over making sure to cover the whole pork roast. Heat a large skillet over medium high heat. Get the pan nice and hot and then add the roast. Sear the pork roast on all sides. Remove the roast from the pan and add to a crock pot. Add the onion, garlic, one teaspoon of liquid smoke and one cup of root beer. Cover the crock pot and cook on low for 5-6 hours.

When done remove the roast from the crock pot and discard the liquid and onions. Let the roast cool and shred the pork into pieces using two forks. Return the shredded meat to the crock pot. Stir in the remaining one cup of root beer, BBQ sauce, yellow label syrup and remaining teaspoon of liquid smoke; stir to combine. Cook on low an additional hour.

Serve on hamburger buns, rolls or hoagies. Don't forget to add your favorite side dishes. I am also including a link to my favorite potato salad recipe.

Crock Pot Root Beer Pulled Pork

1 - 1 to 3 pound pork roast - I used a 1 1/2 lb pork sirloin tip roast
2 - tablespoons grill mates pork rub
2 - cups root beer
1 - small onion, cubed
2 - cloves garlic, chopped
2 - teaspoons liquid smoke
2 - tablespoons Yellow Label Syrup (Found at Walmart)
1 - 18 oz bottle Sweet Baby Rays BBQ sauce or use your favorite

Rinse the pork roast off with water and pat dry with a paper towel. Rub two tables spoons pork rub all over making sure to cover the whole pork roast. Heat a large skillet over medium high heat. Get the pan nice and hot and then add the roast. Sear the pork roast on all sides. Remove the roast from the pan and add to a crock pot. Add the onion, garlic, one teaspoon of liquid smoke and one cup of root beer.

Cover the crock pot and cook on low for 5-6 hours. When done remove the roast from the crock pot and discard the liquid and onions. Let the roast cool and then shred the pork into pieces using two forks. Return the shredded meat to the crock pot. Add the remaining one cup of root beer, BBQ sauce, yellow label syrup and remaining teaspoon of liquid smoke and stir to combine. Cook the shredded meat an additional hour on low. Serve on hamburger buns, rolls or hoagies.

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Apple Pie Bread {Smells a bit like Fall}

Last week it smelled a little more like fall than summer in my kitchen. I had a few apples that needed to be used so I made my favorite Apple Pie Bread. This bread has the goodness of an apple pie wrapped up in a streusel topped quick bread.

You should of smelled the aroma that lingered through my kitchen while this bread was baking. Goodness it reminded me of fall, but sadly were in the heat of summer.

This is one of my favorite recipes to make when I have apples and buttermilk that need to be used. The combination of the two really make this bread so moist. The first time I made this bread I followed the recipe to the "T".

The second time I added my own adaptions and I like it so much better. So now when I make apple pie bread this is the recipe I use.

The original recipe called for all regular sugar, but I think using a combination of brown and regular sugar is so much better. I also added some apple pie spice for more intense apple flavor and diced the apples instead of shredding them.

When the apples were shredded you could hardly tell that apples were even added. I also added some cinnamon to the streusel - nut topping.

Make sure to distribute the topping evenly so it does not sink into the middle of the batter. If you look closely at my bread you will see a bit of the topping sunk down, but it was a nice little surprise when I sliced the bread.

This is a dense quick bread with a delicious crunchy topping. If you have some buttermilk and apples on hand I highly recommend making this yummy bread.

Here are a few step by step photos of this delicious bread.

My favorite part is the crunchy, nutty streusel topping. I couldn't wait to try it so once it cooled down completely I sliced the bread. Sorry but I have no self control when it comes to desserts.

Apple Pie Bread

1/2 - cup butter, softened
1/2 - cup granulated sugar
1/2 - cup packed brown sugar
1/3 - cup buttermilk
2 - teaspoons baking powder
2 - eggs
1 - teaspoon vanilla extract
2 - cups all purpose flour
1/2 - teaspoon apple pie spice
1/2 teaspoon salt
2 - cups peeled apples, diced
3/4 - cup pecans, chopped
streusel - nut topping (recipe below)

Preheat oven to 350 degrees. Grease the bottom and sides of a 9x5x3 inch loaf pan. If using a glass loaf pan bake 25 degrees lower. In a large bowl beat the butter and sugars together until combined. Add the buttermilk and baking powder; and beat until combined. Add eggs and vanilla; and beat until combined. Add flour, apple pie spice and salt; beat until combined.

Toss the apples and nuts in a bit of flour before adding to the batter. By hand stir in the nuts and apples. Spoon batter into prepared pan and spread evenly. Prepare the streusel topping and sprinkle over the batter. Bake for 60 minutes or until a wooden toothpick inserted near the center comes out clean. Cool bread in pan on a wire rack for 10 minutes. Remove from pan and cool completely.

Wrap and store overnight before slicing. ( I can never do this part and usually end up slicing it right up when it cools)


Streusel - Nut Topping:

1/4 cup packed brown sugar
1/2 - teaspoon cinnamon
3 - tablespoons flour
2 - tablespoons butter, softened
1/3 - cup walnuts or pecans, chopped

In a small bowl combine the brown sugar, cinnamon and flour. Using a pastry blender or fork cut in the butter until it resembles coarse crumbs. Stir in walnuts or pecans.

Adapted from: BHG Best Comfort Food Magazine


Tip - Make your own Buttermilk:
If you do not have buttermilk on hand you can make some. To make 1/3 cup sour milk place 3/4 teaspoon lemon juice or white vinegar in a glass measuring cup. Add enough regular milk to make 1/3 cup total liquid. Let mixture stand for 5 minutes.


Did you know that you can Freeze Buttermilk? Well you can! Click here for a step by step tutorial on how to prepare and store buttermilk in your freezer. I always have buttermilk on hand for various recipes because I have some stashed in my freezer.

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Grilled Hawaiian Chicken {Fathers Day Meal Challenge}

Fathers Day is tomorrow have you planned out what you're going to cook for dad? At our house instead of taking dad out for dinner we usually just plan to make one of his favorite meals at home. Breakfast on the other hand is a treat so the kids will either serve him breakfast in bed or we will take him out for a breakfast of his choice. It's really all up to him.

As a Walmart Mom I was challenged by Walmart to come up with an inexpensive Fathers Day Meal for $30. When I was thinking of what I wanted to make I immediately thought of grilling something. Anything cooked on the grill is always a huge hit in our house. So off to Walmart we went and this is what we came up with for our Fathers Day Dinner.

Fathers Day Dinner Menu

Hawaiian Grilled Chicken
Coconut Rice
Grilled Corn on the Cob
Fresh Hot French Bread


And for Dessert we had.....Chocolate Chip Cookie Bowls W/Vanilla Ice Cream. A meal just wouldn't be a meal if you didn't finish it off with something sweet.

Price of Ingredients:

(2 pkg's) - Boneless Skinless Chicken Thighs ($4.36 each) - $8.72
(1) - 13 oz Can Coconut Milk - $1.72
Great Value Soy Sauce - $1.64
(5) Corn on the Cobs (.25 each) - $1.25
(1) - bunch green onions - $1.00
(1) - Loaf Hot French Bread - $1.00
(1.5 quart) Great Value Home Style Ice Cream - $2.98
(1) - 32 oz Pkg Nestle Chocolate Chip Cookie Dough - $3.98
( I already had sesame oil, brown sugar, ginger, garlic, rice and flaked coconut on hand)

Total Meal Cost = $22.29

Dessert was easy peasy since we used refrigerated chocolate chip cookie dough. I purchased the large 32 0z cookie roll dough which yielded 8 cookie bowls.

To make the cookie bowls just cut and press 1/2 cup cookie dough into each (3 x 1 1/2 in ) ramekin. Spray them with baking spray just a bit first. Bake at 350 degrees for 18-20 minutes or until the tops are golden brown. Let cool for 10 minutes and serve warm with a scoop of vanilla ice cream.

Delicious is all I can say about dessert!!! This was Carson's favorite part of the meal because after his first bite he looked over at me and gave me a thumbs up!

Everyone loved the meal including my husband. Plus we came in under budget so that was awesome. We definitely could not of went out to eat and fed the entire family for $30.

What special meal or dinner do you have planned for Fathers Day?

Hawaiian Grilled Chicken

2 - pounds of boneless skinless chicken thighs
1 - cup soy sauce
1 - cup coconut milk
3/4 - cup water
3/4 - cup brown sugar
3 - green onions, chopped
1/2 -teaspoon minced garlic
1 - teaspoon fresh ginger, chopped
1/2 - teaspoon of sesame oil
salt & pepper to taste

Mix soy sauce, water, brown sugar, onions, garlic, ginger, sesame oil, coconut milk and salt & pepper in a large bowl or large zip lock bag. Marinade chicken for at least 4 hours or overnight. Grill chicken at a low heat so that the marinade does not burn for 5-7 minutes per side or until done. Serve with coconut rice and garnish with green onions.

Chicken Recipe Adapted from: The Girl Who Ate Everything

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I'm an official Walmart Mom. Walmart has provided me with a GC and compensation for my time and efforts in creating this post. Participation in this program is voluntary and the opinions stated above are entirely my own. Check out my fellow Walmart Moms for more great Fathers Day Meal Ideas.

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Cheesy Spinach & Artichoke Dip

Today I wanted to post a recipe for one of my favorite dips, Cheesy Spinach & Artichoke Dip. I found myself having the munchies today and this dip is always so comforting to me. I usually make this dip around the holidays or for family gatherings, but really I need no excuse to make this dip.

All that creamy dreamy cheese mixed with spinach and artichoke hearts is just so tasty. To be honest I can't be left alone with this stuff because I will try and eat the whole thing in one sitting. No worries though this time I did really good and only had one serving. Now when I visit my mother in law it's tradition to make this dip and the outcome is a whole different story.

As soon as the timer goes off we can't get to the oven fast enough. Half the time we don't even wait for it to cool down before both of us are digging in with crackers. It's so funny because we literally just sit and eat the whole thing all by ourselves. It's my favorite thing to just sit, chat and dip. As you can see it doesn't take too much to please the both of us.

I remember one Thanksgiving we were sitting at the table enjoying our favorite dip and my husbands grandmother came in the kitchen. She sat down at the table and said what in the heck is that green crap you're eating? LOL I still giggle every time I think about that day. We told her Spinach & Artichoke Dip. She said that looks awful who made it? My mother in law said Tina. It's good you should give it a try. Nope!!

We went back to chatting again and out the corner of my eye there was Ma maw digging in the dip. We just kept talking and tried not to look at her. It was so funny because she said Tina that's some good crap. We just looked at each other and laughed. I said I tried to tell you it was good Ma maw. She said well it don't look all that good, but I like the way it tastes. Before we knew it all three of us polished off the whole dish. I love our elders sometimes they crack me up with their honesty.

This recipe is easy peasy to make. Just toss all the ingredients together and bake. If you are short on time you can prepare this dip ahead of time and refrigerate. Just pop it in the oven and bake just before the guests arrive so it's ooey gooey good.

Cheesy Spinach & Artichoke Dip

1 - 8 oz jar marinated artichoke hearts, drained & cut into pieces
1 - 10 oz package frozen spinach, thawed
1/2 - cup mayonnaise
1/2 - cup light sour cream
1 1/2 - cups Italian style six blend cheese
(Mozzarella, Provolone, Asiago, Parmesan, Romano and Fontina cheeses)
paprika for garnish

Preheat oven to 350 degrees. Thaw spinach and drain off any liquid. Cut the artichoke hearts into bite size pieces. Combine all the ingredients and mix well. If they mixture seems a bit to thick add a small amount of the reserved artichoke liquid. Pour into a greased casserole dish and sprinkle with extra cheese and paprika. Bake for 20-25 minutes or until golden brown and bubbly. Let cool a bit before serving. Serve with crackers, tortilla, pita or bagel chips.

Prep time: 10 minutes Cook time: 20-25 minutes

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June Dinner Menu {Menu Plan Monthly}

Here is my June Dinner Menu. I know it's really late but, I didn't remember to do my menu until I sat down to write my grocery list and realized I did not have a menu to reflect on. Goodness I don't know where my brain is the last week. I am trying to incorporate a few more meals on the grill and make use of my crock pot since it is so hot here in Texas.
I have a few new meals on my menu and I will share those recipes as I make them. That is the same with the desserts. I added a few new ones and some familiar no bake favorites in our house. I know my menu is late, but maybe you can still get a little meal inspiration if you are still looking for some dinner ideas for the next couple weeks.

June Menu

Hillbilly Spaghetti Pie & Texas Toast

Hawaiian Grilled Chicken & Sesame Noodles

Pulled Pork Sandwiches & Sweet Potato Fries (New Crock Pot Meal)

Pasta Carbonara & Fresh Green Beans
Grilled Chicken Legs, Mac & Cheese & Corn (New)
Lasagna Roll Ups & French Bread
Hamburger Steaks W/Creamy Onion Gravy, Mashed Potatoes & Veggies
Coney Island Hot Dogs (Crock Pot)
Chicken in Wine Sauce, Mashed Potatoes & Broccoli
Turkey Taco's W/Fixens & Homemade Tortillas
Crock Pot Cheesy Chicken Spaghetti
Taco Salad
Smoked Sausage Kabobs & Baked Potatoes
Sticky Fingers Salad
Pioneer Woman's Fried Chicken
Ground Beef Stroganoff, Brown Rice & Corn
Pizza Fresh Mozzarella, Basil & Fresh Tomato Sauce)(New)
Turkey Roll Ups, Mashed Potatoes, & Green Beans (New)
Orange Chicken & Vegetables, Steamed Rice
Grilled Pork Tacos & Cilantro Lime Rice
Beef Brisket W/Gravy, Rice & Veggies
Beer in the Rear, Baked Potatoes & Grilled Veggies


Desserts & Goodies

Chocolate Eclair Cake
Homemade Ice Cream (New)
Apple Pie Bread (New)
Blackberry Dump Cake (New)
Strawberry Soda Pop Cake

Banana Split Cake (New)

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Gooseberry Patch Quick & Easy Christmas {Review & Giveaway}

Hi everyone I have a special treat for you today. I know you have heard the saying "Christmas in July", but in my case it's Christmas in June!!!! Yes it's that time again where I bring you another tasty "Gooseberry Patch Early Bird Review". Well in my case not so early bird. I have been a bit under the weather since returning from trip so this post has gone up much later than planned. I apologize in advance.

This ends up being a great thing for you because now you do not have to wait to get your hands on a copy of Quick & Easy Christmas. You can purchase this wonderful cookbook way before the holiday season. I have to say I thought it would be really hard to get into the Christmas Spirit in the dead of summer, but I was wrong. Quick and Easy Christmas brought me back to one of my favorite holiday seasons.

I got a big jump on choosing a few festive ideas for gift giving and yummy ideas for my holiday cookie trays. It's always so hard to choose what items I will be baking up so this book really helped. I added a list inside my cookbook so I will be recipe ready when Christmas time rolls around.

Let's jump right into things and get to a few recipes. I chose Homemade Peppermint Ice Cream from page 182 as my first recipe to try. Seeing that we are in the heat of summer here in Texas I thought some festive ice cream would hit the spot. This recipe was really easy to make and perfect for a small ice cream maker since the recipe makes 1 1/2 quarts.

I have a 4 quart ice cream maker so this recipe doubles easily. This peppermint ice cream tasted just like the ice cream you get at Braums or Baskin Robbins, SO THUMBS UP!!! WE LOVED THIS ONE! Since it was summer I could not find candy canes, so we used peppermints instead.

The kids had a blast crushing the peppermints for this recipe. If you wanted you could also add a touch of pink or red food coloring to make the ice cream a bit more colorful. I thought it was fine all by itself. I loved that this recipe only called for a handful of ingredients.

During the Christmas season I am known for making lots of holiday treats. Homemade gifts are my favorite to share with family, friends and my kids teachers. I always start early and freeze most it so I have plenty to go around. When I was thumbing through Quick & Easy Christmas I was paying special attention to quick treats to add to my cookie and candy list. Every year I have my favorites, but I love tossing in a new treat from time to time.

These cute little Texas Tumbleweeds from page 180 immediately caught my eye. One because I thought the name alone was eye catching. And two because I am huge butterscotch fan, so anything using butterscotch chips is right up my alley. I usually use pretzels in a lot of my candy recipes, but this recipe used an interesting treat, potato sticks.

The recipe called for pecan pieces, but since my nutty kids dislike nuts I kept them pretty big and used pecan halves so they could pull them off, but everyone else could still enjoy them. I loved the sweet and saltiness of this candy and the potato sticks added a nice crunch. These sweet little treats would make a nice Texas themed gesture to send to a loved one. I think the name was very fitting for this candy.

The third and final recipe I chose was titled Fastest Cheesecake from page 157. Over Memorial Day weekend fast is what I needed, so I turned to this recipe as a time saver. I needed one extra dessert to complete my memorial day festivities. Something yummy, but something that I did not have to spend a lot of time and ingredients on. This recipe was perfect.

While mixing up the cheesecake ingredients I was a bit skeptical. You see this was a no bake cheesecake that stated it took 15 minutes to mix up and only one hour to chill. Hmm I thought that was pretty quick by the consistency of the cheesecake I thought for sure it would take overnight to set up.

Well I was wrong.!!! For me this cheesecake took 3 hours of chilling time to set up, but by far still quick and easy in my book. Since I was making all the desserts in the morning this wasn't a big a problem for me. I have to tell you everyone was quite impressed with the taste of this cheesecake. It really tasted like I spent all day on this recipe. This cheesecake earned it's place in the Quick & Easy Christmas Cookbook.


Printable Version of Review Recipes


Did you know that all of the Gooseberry Patch Cookbooks not only have wonderful easy recipes, but handy crafts and hints as well? I love all of their recipes but I think all the hints and ideas add a special touch to their cookbooks. I have already found two ideas pictured above that I will be using this coming Christmas.

I love the idea from page 26 about adding a little Christmas charm in the kitchen by using a mini Christmas tree. But I guess you can see that by the addition of "LOVE THIS" that I tagged on photo. You can decorate your little tree with mini cookie cutters, cinnamon sticks and apricot and apple rings. Too cool and a thumbs up on this one.

I also struggle with ideas for my dining room table. Well I found a cute idea utilizing pint size Mason Jars from page 189. Fill them with red hot cinnamon candies and add a small votive candle in the center. What a cute affordable idea for walkways and part of a table scape.

Quick & Easy Christmas has 6 yummy chapters:

Breakfast & Brunch
Snacks & Appetizers
Soups, Sides & Salads
Mains
Desserts
Slow Cookers

Here is a peek at just a few of the recipes I have jotted down to try:

Peanut wontons
Feta squares
Jalapeno Puffers
Sycamore Farm Christmas Drink
4 Ingredient Breakfast Pizza
Blueberry Muffin Cake
Baked Apples with caramel
Make ahead morning casserole
Man bars
Chocolate coconut bars
Buttermilk syrup
Chicken & Dressing Bake
Old fashioned mashed potatoes
Ham & Potato Casserole
Cola Ham
Cranberry Turkey Breast

I can't wait to start cooking up all those yummy dishes. What I love about this cookbook is that most of these recipes can be prepared in just 30 minutes! And here's another perk most of the recipes require 8 ingredients or less. Now that's what I'm talking about. My thoughts have always been less time in the kitchen during the holiday season is more time for me to spend with family and friends. Isn't that what it's all about?

I also wanted to let you know that Gooseberry Patch has been kind enough to send me an additional copy to share with one of my readers. Thank you Gooseberry Patch. If you can't wait to get your hands on a copy of Quick & Easy Christmas you don't have to. Right now Amazon Books has it for $11.53 and $9.99 for their Kindle Edition. While you're there purchase an extra copy because this will make a great Christmas gift for anyone who loves to cook.

How To Enter The Giveaway:
Just leave a comment on this post letting me know what Christmas Recipe puts you in the holiday spirit? (mandatory entry) For me it's baking a batch of my favorite Holiday Eggnog Bread. It just isn't Christmas until make this yummy treat.

Additional Entries:
You can do any or all of the following for extra entries. Please leave a separate comment for each one.

1. Become a Fan of Gooseberry Patch on Face book. When you have done that, return to this post and leave a separate comment letting me know that you are a fan.
2. Join Gooseberry Patch "Circle of Friends" so you can stay Gooseberry Patch updated.
3. Become a New Fan of Mommy's Kitchen on Face book.
4. Mention this giveaway on your face book page. Come back and leave a comment telling me so.
5. Become a New Google Follower to Mommy Kitchen (left side of my blog page)
6. Tweet the following for another entry: Win a copy of @gooseberrypatch Quick & Easy Christmas at @mommyskitchen http://tinyurl.com/3dpam5g #reviews

Last day to enter this giveaway will be Wednesday June 15th at midnight (CST). I will pick a random winner using random.org and announce the winner on this blog, face book and twitter. Good Luck to everyone. Contest open to U.S & Canadian Residents only due to shipping charges.


If you leave an anonymous comment please include your email address so I can contact you in the event that you are the winner. Believe me when I tell you an anonymous reader almost always wins but never actually gets chosen for lack of leaving contact information. When this happens I just have to pick again.



Disclosure: Gooseberry Patch provided me with a copy of "Quick & Easy Christmas" for the purpose of this review. They also provided me with an additional copy to use in a reader giveaway. With that being said the opinions & comments stated above are entirely my own. I would like to thank Gooseberry Patch for choosing Mommy's Kitchen as a "Early Bird Reviewer" and for sponsoring this giveaway.

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Southern Skillet Corn {Potluck Sunday}

I hope everyone is having a wonderful Sunday. I wasn't going to post a recipe today, but is seems like it's been forever since my last post. I am not feeling like myself, so it has been a challenge trying to get the energy to sit and blog. I really think I am just exhausted from the last couple of days of of traveling and attending the Walmart Shareholders Meeting.

Getting up at 4:00 am two days in a row and going to bed at 10:30 both nights is finally catching up to me. I really enjoy our Potluck Sunday posts just as much you guys so I did not want to disappoint. Today's recipe will be short and sweet but delicious no less.

When summer rolls around not only is it strawberry season but, corn is in season as well. This is the time of year I just love. Shucking and preparing the corn to store in the freezer so we can enjoy it all year long.

Our favorite way to cook fresh corn is grilled, but what I really love is creamy skillet corn. Have you ever tried it? Chances are if you live in the South than you have. Skillet Corn is the one dish that pretty much pleases everyone in my family. Fresh corn that has been scraped off the cob and cooked and simmered in a creamy buttery sauce. Pure comfort food as well as the perfect side dish if you ask me.

I had been using a different recipe for skillet corn, but it just felt like something was missing. A couple weeks back I tried a new recipe I found at Kevin & Amanda blog. I knew as soon as I saw Amanda's recipe that this was going to be the one. Why this one you ask? Well that's an easy answer my friends.

You see this is Amanda's moms recipe and in her photo tutorial you can see her mother hands preparing the entire dish. I instantly knew this was the perfect recipe. In my opinion any recipe prepared by the hands of someones mother or grandmother is truly golden! Those are my absolute favorite and cherished recipes. If you have never tried skillet corn please try this recipe because it truly is the best.

Start by shucking the corn and peeling the silks off. Rinse the corn under cold water. Using a sharp knife cut the corn from the cob. Make sure to scape the cob to get all the milk off. Mix together the flour, sugar, salt and pepper in a small bowl, then add to 1 1/2 cups of water. Stir to combine. Melt butter over medium-low heat in a large, heavy bottomed skillet. Add corn and flour mixture and cook over medium-low heat for 40-45 minutes.

Today I will be bringing a big bowl of Southern Skillet Corn to our Virtual Potluck. Now it's your turn, do you have a recipe you would like to bring to our potluck? If so then you can link up at the end of this post. Please link directly to your post, not your homepage and don't forget to include a link back to Mommy's Kitchen. I hope y'all will take some time and stop by all of the wonderful blogs who have contributed a recipe.

Southern Skillet Corn

6 - ears of corn
3 - tablespoons flour
3 - teaspoons sugar
1 - teaspoon salt
1/4 - teaspoon pepper
1 1/2 - cups water
3 - tablespoons butter

Shuck corn and pull off silks, then rinse under cool running water. In a large bowl, cut the corn from the cob with a sharp knife. Scrap up the cob with a spoon to get the milk. Combine flour, sugar, salt and pepper in a small bowl, then add to 1 1/2 cups of water. Stir with a fork or whisk or combine. Melt butter over medium-low heat in a large, heavy bottomed skillet. Add corn and flour mixture and cook over medium-low heat for 40-45 minutes, stirring occasionally.


Recipe source: Kevin & Amanda

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