Yummy Corn Flake Bars

I decided to make this bar the other day and the kiddos enjoyed them.  They are super easy and at least kinda healthy  heehee, cereal is good for you right???  Make these for an after school snack or send them to your college kiddo.  This is What's Cookin on this 100' day in September.

Needed:

6 cups corn flakes-crushed
1/2 cup butter-melted
4 T sugar
1 bag milk chocolate chips
2 cups sweetened, shredded coconut
1 cup peanuts-chopped
1 can sweetened condensed milk

Mix corn flakes, sugar, sugar, and butter together.  Press into a 9x13 pan. Pour coconut, peanuts, and then chocolate chips on top.  Now pour on the sweetened condensed milk and bake a t 350' for 15-20 minutes.  Cool completely and cut up as you would brownies.

Snickerdoodles

This is Ransome's favorite cookie and mine too. I just love how the kitchen smells when they are baking and how good they taste when done. I think this is one of the easiest cookie recipes that I make and they are sure yummy! Give these a try and you will be so glad you did! This is What's Cookin on Beaty's Creek today!

Needed:

1 cup butter flavor Crisco
1 1/3 cup sugar
3 cups flour
1 T baking powder
1/4 t salt
2 eggs

Rolling mixture

1 cup sugar
2 T cinnamon

Cream Crisco, sugar, and salt together. Once creamed scrap down bowl and add in one egg at a time. Now add in 1 cup of flour, and baking powder mix until comes together continue to add flour 1 cup at a time until all has been added. Now roll all dough into 1 inch balls. Mix 1 cup sugar and 2 T of cinnamon together well. Roll each ball of cookie dough in this mixture before placing on cookie sheet. Now bake at 350' for 12 minutes. They will be soft but will crisp slightly as they cool.

Barbecued Meatballs

I served these with my Crack Potatoes and the combo was well received. These are really moist and if you cut your onions small enough, something the whole family will eat. Raven, on the other hand, will not touch anything that she even "thinks" may have onions. I know, silly isn't she??? This is What's Cookin on this beautiful Spring Day on Beaty's Creek!!!


Needed:
3 pounds ground round
2 t salt
3 t black pepper
1 cup of milk
1 cup of oatmeal
1 small onion-grated
1 bottle ketchup
1 cup brown sugar
2 garlic cloves-smashed
2 T molasses
1 T hot sauce

 In a saucepan add ketchup, brown sugar, 2 smashed garlic cloves, molasses and hot sauce. Cook over low heat for 2 hours. While that is cooking, start your meatballs. Mix together the oatmeal and milk and set aside. Now mix together ground round, onion, salt and pepper. When completely mixed, then add in the oatmeal. Make into to 1 inch balls and now place on a parchment lined baking sheet about 1 inch apart.  Bake at 350' for 30 minutes.  Once done add to your sauce. Continue to cook for 20 minutes.  I served these with my Crack Potatoes and homemade bread.

Cinnamon Knots

I was tired of the same old cinnamon roll and wanted to make something a little different. This recipe was perfect and was quick to make also. Give these a try when you are wanting to bake someting homemade for your family. This is What's Cookin on Beaty's Creek.

Needed:

2 T yeast
1/2 cup warm water
1/2 cup warm milk
1/2 cup butter-melted and cooled
1 cup sugar
2 eggs-beaten
1 t salt
5 cups flour


Cinnamon Sugar Mixture
2 cups sugar
4 T cinnamon
Mix sugar and cinnamon together for later
3/4 cup butter-melted


In your Kitchen Aid Mixer bowl, add yeast to the warm water. Let stand for 5 minutes now add warm milk, butter, sugar, eggs and salt. Beat until smooth. Mix in enough flour to form a soft dough. Keep kneading in the bowl for 8 minutes. Cover and let rise in a warm place for 2 hours. Should double in size. Now punch dough down and divide into 20 balls. Roll each of the balls into a rope and then dip into melted butter and then tie into a knot. Now place on a parchment lined baking sheet and sprinkle liberally with cinnamon sugar mixture. Continue this with each ball of dough. Once you are done, cover and let rise for 45 minutes. Now bake in a pre-heated 325' oven and bake for 15 minutes. Eat hot from the oven.

Broccoli Cheese Soup in Bread Bowls

This has always been my favorite soup! So creamy and "healthy", okay maybe not so healthy but it sure is creamy and cheesy. It is starting to look like Spring on Beaty's Creek but I still think old man Winter is going to come a knocking. I made this soup on the last cold spell that we had and everyone thought I was a boss, yes, a Boss! Email me and I can tell you why this is funny. Raine liked dipping her bread and Raven ate her bread bowl up before her second bowl. Give this a try before Spring has sprung and soup will be the last thing you want until next Fall. This is What's Cookin on Beaty's Creek!

Needed:


1 stick butter
2 cloves garlic-smashed
1 small onion-chopped
1/4 cup all-purpose flour
4 cups half-and-half
6 cups chicken broth
2 bay leaves
salt and pepper to taste
8 cups broccoli florets (about 2 heads)
2 large carrots-diced
4 cups cheddar cheese-grated

Melt the butter in a large Dutch oven over medium heat. Now add the onion and garlic and cook until tender, about 5 minutes. Whisk in the flour and cook until just golden, then gradually whisk in the chicken broth until smooth. Now add bay leaves , salt and pepper. Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes. Take out the bay leaves. Puree the soup in the pot with a immersion blender until smooth, you'll still have flecks of carrot and broccoli. Now add the cheese and half and half to the soup and whisk over medium heat until melted and the consistency you want . Add up to 3/4 cup water if the soup is too thick. Serve in bread bowls. Recipe for bread bowls follows.

Bread Bowls

Needed:

2 T yeast
2 1/2 cups warm water
2 t salt
2 T canola oil
7 cups flour


Mix yeast, salt, and warm water together in your Kitchen Aid Mixer. Let sit for 3 minutes. Now add in your oil and begin adding in your flour a cup at a time. Now knead in your mixer for 10 minutes. Cover and let rise for 1 hour. Once double in size cut dough in to 8 equal pieces of dough. Roll into balls and place in a parchment lined baking sheet. Let them rise for 30 minutes. Place in a 400' oven and bake for 30 minutes or until golden brown. Let cool slightly and then cut top off and scoop out some of the bread so you can fill with soup. Enjoy!

Peanut Butter Cookies

I have decided to not buy anymore store/boxed cookies this year. Have you looked at what is in their list of ingredients? Well I did and wished I had not, so I decided to make all of our cookies this year. Sounded good at the time.....Well it is still good but I am rather busy hee hee. Ransome is a little cookie monster to say the least and Raine loves cupcakes, so when I bake cookies, I then have to bake cupcakes. I forgot to mention Raven no longer likes store sliced bread and wants homemade bread for toast and sandwiches. NO problem right??? I have two really great recipes for sandwich bread that I will be sharing soon. Now back to the cookie post. I seem to always have peanut butter in my pantry, as I am sure many of you do, so peanut butter cookies it is. This time I added chocolate bells I had left from Christmas so these are extra good! This is What's Cookin on Beaty's Creek!


Needed:

1 cup packed brown sugar
1 cup white sugar
1 cup peanut butter
1 cup shortening
1 t baking soda
2 1/2 cups flour
2 eggs
2 bags of kisses


Mix both sugars, peanut butter, and shortening. Now add baking soda to mixture. Stir well.
Stir in the eggs one at a time. Now add the flour. Roll dough into balls.
Place balls on ungreased cookie sheet. Press with fork to make criss-cross design. Bake at 350' for about 8-10 minutes. As soon as you take the cookies out place a chocolate kiss or in my case chocolate bell in the center.

Soft Frosted Sugar Cookies

I am sure you have seen those cute iced sugar cookies in the grocery store. You may have even bought them a time or two. Maybe....Well now you will NEVER buy them again. Why you ask? Because you can make them at home! In my oh-so-humble opinion they are better! This is What's Cookin on Beaty's Creek this Springlike Winter's day. Hate to curse it but....What is up with this weather?




Needed:

Cookies

4 1/2 cups ap flour
4 t baking powder
1/2 t salt
3 sticks butter-room temperature
1 3/4 cups sugar
3 eggs
5 t vanilla
1 vanilla bean-scrapped




In a medium bowl combine the flour, baking powder and salt, and whisk together to blend. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until soft and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients mixing just until incorporated and evenly mixed. Cover and chill the dough for 1 hour. Once chilled, make a golf ball size ball and flatten slightly place on a parchment lined cookie sheet. Bake at 350' for 10 minutes. Don't bake until crisp, you want them soft. They will be slightly golden around the edges only. Cool on cookie sheet for a few minutes and then place on a cooling rack. Cool completely.

Frosting:

5 cups powdered sugar
1/3 cup butter-melted
1 T vanilla
8 T milk-might need a little more and you might not. ;)
Food coloring
Sprinkles

Mix powdered sugar, melted butter,vanilla, and food coloring together. Stir in your Kitchen Aid slowly. Now add milk, a tablespoon at a time, until all has been added. Whip frosting until smooth. Now frost those cookies nice and thick. heehee Store the cookies in an air tight container and enjoy!!



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Santa's Whiskers

I am sure all of you have heard of this recipe, not me. I usually have heard of ALL cookie recipes because I LOVE cookies!! I am a Cookie Monster for sure! A friend of mine mentioned these on Facebook and I could not wait to hear what they were. Were they white chocolate covered pretzels I thought? Never in a million years would I have guessed what they were. These are really good and a very pretty cookie too! This is What's Cookin on Beaty's Creek in this New Year!

Needed:

1 cup butter-room temperature
1 cup sugar
2 T milk
1 t vanilla
2 1/2 c. flour
1 cup chopped red candied cherries
1/2 cup chopped pecans
1 cup flaked coconut



Cream together butter and sugar (make sure butter is at room temperature). Mix in vanilla. Now stir in flour, cherries and nuts. Form in to one long roll and roll in coconut. Now wrap in plastic wrap. Place in fridge overnight. Remove from fridge and slice into 1/4 inch thick slices. Bake at 325' for 12 minutes or until golden.





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Sweet Potato Cake

Sean's Aunt gave us some sweet potatoes from her garden the other day. I love sweet potatoes baked, mashed or fried. I decided to try out a new recipe and make these babies into a cake. They smelled so good baking that they almost did not make it to the cake. Raine at one time loved sweet potatoes, but now has decided the she doesn't...Good, more for me haha..... The cake on the other hand was a favorite! Make this for Thanksgiving and you are sure to be the most talked about cook, in a good way too. This is What's Cookin on this COLD Fall morning.

Needed:

1 cup butter-room temperature
1/2 cup brown sugar
2 t cinnamon
2 cups sugar
3 eggs
16 ounces sour cream
1 cup mashed cooked sweet potato-2 medium sweet potatoes
1 vanilla bean
3 cups flour
1 t baking powder
1 t salt
1 t nutmeg

Sift your dry ingredients and set them to the side. Now combine the dry and wet ingredients together and blend well. Now pour into a greased bundt cake pan. Bake at 350' for 1 hour and 15 minutes. Keep an eye on it after 1 hour, my oven took the extra 15 but yours may not. Ice when completely cool with the following icing.

Cream Cheese Icing
2 package full fat cream cheese-softened to room temperature
3 cups powdered sugar
2 vanilla beans scraped
3 T milk

Mix cream cheese until smooth. Now add in your vanilla bean scrapings, and powder sugar. Beat until smooth. Now add in milk a T at a time until it is smooth hand easy to pour. Now pour over cooled cake and enjoy with a cup of coffee or a glass of milk!

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Tater Tot Casserole

This was a HUGE hit last night. Ransome said it was better than chili cheese fries hee hee. Coming from him that is big! This recipe is super easy and super tasty. You can put it all together and place in the fridge until ready to bake. This will warm you up on a cool Fall evening. This is What's Cookin on Beaty's Creek today!


Needed:

2 lbs. ground beef cooked and seasoned with salt and pepper to taste
1 2lb bag tater tots
1 can cream of mushroom soup
1 can evaporated milk
1 can cream of chicken soup
2 cups shredded cheddar cheese
Optional-Great with jalapenos or green chilies added in too


Brown and season you ground beef. Once browned place in a deep casserole dish. Now top with your tator tots. Now mix your two soups together with your evaporated milk. Once mixed pour over the top of the tator tots. Now sprinkle shredded cheese on top. Cover and bake for 30 minutes at 350'.

Witch's Hands

It is time for our annual Halloween/Harvest Party! I always look forward to this each year. We gather our friends together and have a costume parade, hot dog roast, and fall party! This year the weather was just absolutely perfect too! This recipe is super easy and super cute. Give this a try when you have to fix goodies for a school party or make it as a surprise to add in

your kiddo's lunch! This is What's Cookin on Beaty's Creek today!


Needed:
24 clear food serving gloves
24 cups air popped popcorn
120 pieces of candy corn
24 bag ties

Pop popcorn. Open up gloves and insert a piece of candy corn in each finger. Now add your popcorn and tie with a bag tie. Easy peasy and super cute!
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Cajun Boiling Pot

Many moons ago there was a restaurant in Tulsa Oklahoma called the Cajun Boiling Pot. It was so good and different from the ordinary that it quickly became a favorite. Every time we had friends or family in town, we would just have to take them there. What made this place so different was that they did not serve on plates. When your low country boil was ready, they would bring it to your paper lined table and dump it in the center. This was before the Food Channel or Emeril and anyone in the great state of Oklahoma cooked like this, much less served like this. Many of my high school friends were shocked, in a good way, when their food was brought to them. Well a few years ago the Cajun Boiling Pot closed and we had to fend for ourselves, so this is our Cajun Boiling Pot. Give it a try and you will be having this again and again on those special family get togethers. One of the best things about this...there are no dishes to wash afterwards! This is What's Cookin on Beaty's Creek this first day of Summer and Raven's 17th birthday!


15 ears corn-cut in half
7 pounds red potatoes
3 pounds yellow onions-cut in quarters with the skin left on
5 pounds shrimp
5 pounds Cajun and or hot links-cut into 2 inch slices
5 pounds crab legs
1/4 cup salt
cayenne to taste
2 heads garlic-sliced in half
(you can add crawdads but we prefer them prepared other ways)


Boil water in a huge pot seasoned with Old Bay Crab Boil, salt, and cayenne. Add in potatoes and cook for 12 minutes on a steady boil. Now add in corn, onions, and hot links. Boil these for an additional 8 minutes and then remove everything from the pot. Now add shrimp and crab and boil for 8 minutes and now remove all of these from the pot. Now dump everything on top of a table covered with newspapers and serve with melted butter, cocktail sauce and french bread.

Oreo Truffles

I am probably the only person in America that has not heard of Oreo Truffles. A friend of mine, thanks Sal, told me about these and boy am I glad she did. They are easy to make and a crowd pleaser. I made them for a class party that Raven has been working with in our local school and they were a big hit. Of course all of those folks have probably had them before haha. They were just too kind to say so. This is What's Cookin on Beaty's Creek today.


Needed:
1 box of Oreo Cookies
1 package Cream Cheese-softened to room temperature
2 lb. white chocolate
1 T Canola oil

Place Oreo cookies in your food presser and whirl away. Next pour Oreo crumbs in a bowl and mix very well with cream cheese. Now place bowl covered in the fridge for 1 hour. Now is the time to get going. I scooped out about 1-1 1/2 T of the mixture and then formed that into balls and placed the balls on a parchment lined cookie sheet. Continue making the balls until you have none left. Now place balls, covered, overnight in the freezer. Before taking them out of the freezer, melt white chocolate with 1 T of canola oil in a double boiler. Stir when melted until very smooth. Dip balls one at a time in the white chocolate and then place back on parchment paper. Place on a pretty tray and serve.


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Easy Peasy Coconut Cake

Ransome absolutely loves anything coconut! He has been feeling the allergy season up close and personal this week so I thought a special treat was in store. Nothing hard or difficult,

too much going on this week, like my retina being reattached.... Anyway this cake is super easy and super good. This is What's Cookin on Beaty's Creek today.


Needed:

1 yellow cake mix-baked according to instructions on box(Told you this was easy)
1 boxes instant coconut pudding-made according to directions on box
1 tub Cool Whip

I am embarrassed to tell you the directions because I am sure you will know what to do but here goes. Take cooled cake, top with coconut pudding, top pudding with Cool Whip. EAT!!!!!

English Muffins

English muffins are one of Sean's favorites but for me, not so much.  I much prefer a buttery croissant that is much healthier (~; Raven calls English muffins"egg McMuffins." Wonder what she eats at Mickey D'd???  Any who this recipe is plenty good and not too awful hard to make.  The worst part is waiting for the muffins to rise a second time and this IS VERY IMPORTANT!  Let them rise enough or you will not have the little bubbly holes in your English muffins that are oh so yummy.  This is What's Cookin on Beaty's Creek.  By the way has anyone seen Spring??

Needed:

3 cups all purpose flour

2  t yeast

1 t salt

1 T sugar

1 1/2 cups warm water

2 T butter-melted

1/2 cup cornmeal

Mix water, yeast, salt, and sugar.  Let yeast proof.  Now add in your butter and flour.  When all comes together knead for 10 minutes.  Now cover and let rise until doubled in size.  Took about 1hour in my kitchen.  Once dough has risen, break into 9 equal balls and flatten slightly.  Place the slightly flattened balls on a cornmeal coated sheet of parchment paper. Let them double in size.  This took about 50 minutes in my kitchen.  Now heat up a large cast iron skillet over medium heat.  Place 3 of your risen muffins in the heated skillet and cover with a lid.  Now reduce the heat to low-medium.  Cook for 8-9 minutes and then flip and continue to cook for 5 minutes more.  Cool completely.  

Raisin Oatmeal Bread

My oven is fixed!!! Hear the birds singing?? Oh no, that is just my kiddos wanting brownies,  hee hee.  I decided to celebrate my oven's return by baking like a mad woman. This is the first of several recipes I "baked" yesterday.  Raven loves a healthy breakfast so I try to mix it up a little for her.  You can only eat fresh fruit and have hot tea so many mornings in a row.  This is a pretty good raisin bread if you ask me.  Ask Ransome and he will tell you raisins are from the devil, funny kid he is.  If you are a lover of raisin bread, bake this and then toast it and slather it with some butter.  This is What's Cookin on Beaty's Creek today.

Needed:


1 1/2 cups warm water
1 cup whole milk
1/2 cup honey
1 t cinnamon
2 T yeast
1 T sea salt
1/2 cup corn oil
2 1/3 cups old fashioned oatmeal
1 cup whole wheat flour
4 cups all purpose flour
1 cup raisins


Mix water, milk, yeast, honey, and salt together.  Add to it oatmeal, whole wheat flour, and all purpose.  Mix until well blended.  Now add in oil, and cinnamon, knead for 5 minutes.  Now with your hand knead in raisins.  Let rise for 2 hours.  Now divide dough in half and place in two loaf pans.  Let rise for 1 hour.  Bake at 350' for 40-50 minutes.  Remove from oven and butter top.  Remove from pans after 20 minutes.  

Pumpkin Carob Chip Granola Bars

Raven likes a healthy breakfast so I am always trying new things for her. She loves soft granola bars but hates all of the additives that are in the store bought ones. I messed around with this recipe a bit until I arrived at something acceptable for everyone. She loved them and even Ransome ate several so I call it a success. It has been super cold on Beaty's Creek and I have kept my oven going just to feel a little more warmth. It was -27 degrees one week ago with 27 inches of snow on the ground. Today, the snow is gone and it is 70 degrees, can you believe that??? Crazy Oklahoma weather that I love, Oh yeah! Fix these granola bars for your family and don't bother telling them that they are healthy either. This is What's Cookin on Beaty's Creek today.

Needed:

3 1/4 cups old fashioned oats
1 t cinnamon
1 t salt
1 cup brown sugar
1/2 cup pumpkin puree
1/2 cup applesauce
1/2 cup honey
1 cup carob chips



In a large bowl mix oats, cinnamon, and salt together. Now add in brown sugar, pumpkin, applesauce, and honey. Mix until soft. Now add in your chips and stir. Press into a well greased 8x8 pan and bake at 350' for 30 minutes. You want to take them out when they are still a little soft. They will firm more as they cool. With a sharp knife cut into bars after 5 minutes of cooling.

Whole Wheat Pizza Dough

On this cold day I am drinking iced coffee. What is wrong with me? I should be enjoying some hot coffee but I was craving some iced Java Dave's. Without one in my neighborhood I had to do for myself. My kiddos and husband bought me a king's share of coffee from said coffee place for Christmas. I've been a brewing, steaming, and a pressing fool, what a coffee hound. I thought I better sit down and type out some healthful recipes for the 2011. But you know me, they can be made bad too, hee hee. Ransome is always wanting pizza but would lose it if he thought whole wheat was involved. What he does not know will not hurt him. I love this dough and I am sure you will too. This is What's Cookin on Beaty's Creek today.

Needed:

1 1/2 cups warm water-sometimes I need 1 3/4 cups

2 T yeast or 2 packages

1/2 cup oil of your choice-I used White Truffle oil that I received from Marx Food and it was to die for! But I usually use whatever I have on hand

2 T sugar

1 T kosher salt

2 cups all purpose flour

2 1/4 cups whole wheat flour

I do all of my mixing and kneading in a Kitchen Aid. It's just easier for me to do it this way. Pour water and yeast into your bowl and let sit for about 3 minutes. Now add your flour, sugar, and salt. Turn on mixer and mix, remember to use the dough hook attachment. Once everything is mixed, the dough appears a little wet, then add oil and continue kneading. Now cover and let dough double in size. Depending how warm your kitchen is, this should take about an hour. When doubled, flip out onto a well floured rolling board and knead for about a minute. Now divide dough into 2 equal sized balls. I now let mine rest for 20 minutes before I divide each ball into 4 pizza doughs. I use a rolling pin but you can just as easily use your hands since these are rustic hand made pizzas. I place mine on a pizza pan or bread stone and bake for 10 minutes at 425'. We like a crisp crust and this seems like the only way for us to get this at home. Now take them out of the oven and top with your favorite toppings. Return them to the oven and bake for 10 more minutes. Give this a try the next time you are wanting pizza.

I topped this one with chicken, kalamata olives, capers, red pepper flakes, Parmesan cheese, and instead of tomato sauce I used Paul Newman's Alfredo Pasta Sauce. It was so good that we will be making it again and again!

(www.maketimeforchange.com)


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Peanut Butter Bon Bons AKA Buckeyes

I've never had a Buckeye candy but if they taste like this, don't pass on them. This recipe is really easy and tasty also. That is a plus this time of year with time being in short supply. These Bon Bons would make a great teacher gift when placed in a beautiful candy tin or basket. My mother was in absolute heaven when she ate these, she is a peanut butter freak. She even eats it on ice-cream for goodness sakes. Give this recipe a try during your Christmas baking frenzy. This is What's Cookin on Beaty's Creek this cold morning.


Needed:

2 cups creamy peanut butter
1/4 cup butter-softened
4 cups powdered sugar
2 cups Semi-Sweet Chocolate Morsels
1 cup white chocolate chips
2 T shortening




Mix peanut butter and butter in your Kitchen Aid mixer until creamy. Now mix in powdered sugar until mixture holds together. Shape into 1-inch balls and place on a parchment lined cookie sheet that will fit in your freezer. Freeze for 1 hour.

Melt both chocolate chips and shortening in medium bowl and heat on HIGH for 1 minute stir well. You may have to heat 10-15 seconds more. Just heat until they melt and can be stirred smooth.

Now dip peanut butter balls into melted chocolate using a toothpick, leaving a small portion of the center uncovered. Let extra chocolate drip off and then place back on a parchment lined cookie sheet. Place in fridge until chocolate is set. Store in covered container in the refrigerator. I left mine on the table in a pretty candy dish and the kiddos loved them!

Corn on the Cob

Okay, now you think I have lost my ever loving mind don't you?? I mean how hard is it to boil corn on the cob? Not hard but there is a secret. Want to know what it is? Read the "recipe" and you will have the secret to good corn on the cob, no matter if it is fresh from the plant or a few days old from the store. This is What's Cookin on Beaty's Creek today!

Needed:

10 ears of corn on the cob-cleaned
1 pot of boiling water
1 cup white sugar

When you fill your pot with water add your sugar. Now heat your water to boiling, now add in your corn. I boil mine for 20-30 minutes but that is up to you. You may wonder what sugar does for the corn, well I will tell you. It brings the natural sugar out in the corn. See the sugar goes to starch when corn is picked. It happens pretty fast too. I just always add sugar to my corn water. Once corn has boiled, pour off water and eat with loads of butter, salt, and pepper! Summer is almost here!!