Good morning! Did you hear the thunder this morning? And, by the way, how bizarre to hear thunder in November. Actually, Jeriann says it’s not that rare. And I guess she is the expert. It sounds like a little bit of snow is on the way. Am I the only one looking forward to snow? I think it helps me get in the mood for Christmas. Not that I need help. We put the tree up this weekend and our house already looks like a bad Christmas display. We sort of have a hodgepodge of collections from over the years. Everything from sunflower tree decorations (from days living in Kansas) to plastic snowmen. But they all have memories attached to them and I guess that’s why they keep going up every year.
Speaking of something I do every year. Corn Casserole. This must be an Iowa thing. I was trying to explain it to Megan Ruether the other day and she had no idea what I was talking about. This has to be my absolute favorite Thanksgiving side dish. It’s so sinful. I guess any time you add a stick of butter to anything, it’s going to be good. Anyway, I went looking for a “healthier” version of the dish and came up with one from Cooking Light. I tried it out last week and I have to say I think it might even taste better than the real deal. And I am not usually one for low fat versions of anything. I posted the recipe below if you want to give it a try. Anything else (besides the usual green bean casserole and sweet potatoes) you have to make for Thanksgiving? I need one more dish and I want to try something new this year!
1 box corn muffin mix
3 egg whites
1/3 cup fat free milk
1 can chopped green chiles, drained
1 can cream style corn
1 tsp. cumin
1 C. shredded cheddar cheese (optional)
Combine and bake in greased 9 x 13 pan at 400 degree for 15 to 20 minutes.
Have a great day!