Watch this video to find out the easiest way to shuck corn on the cob:

Basically, put two corn cobs complete with husks and silks in the microwave, and cook for eight minutes. Cut the husk off one end, and shake the cob out.

Can’t be any easier!

I found this recipe on Facebook, and I thought it sounded very good.

1 can corn, drained
1 can cream corn
8 ounce package of Jiffy corn muffin mix
1 cup sour cream
1/2 cup melted butter
1-1/2 cups shredded cheddar cheese

In a large bowl stir together both cans of corn, corn muffin mix, sour cream, and melted butter.

Pour into a greased casserole dish.

Bake for 45 minutes at 350 degrees or until golden brown.

Remove from oven and top with cheese.

Return to oven 5-10 minutes or until cheese is melted.

Let stand 5 minutes, serve warm.

3 medium zucchini sliced into 3″ x 1/2″ sticks
1 large egg white
1/3 cup Panko Bread Crumbs
2 tablespoons grated Parmesan cheese
1/4 teaspoon garlic powder
Cooking spray

Preheat oven to 425 degrees and spray cookie sheet with cooking spray; set aside.

In a small bowl, beat egg white with salt and pepper to taste.

In a ziploc bag combine breadcrumbs, garlic powder, and cheese. Shake well.

Dip zucchini sticks into the egg white and then into the bread crumb and cheese mixture, a few at a time, and shake to coat.

Spread on cookie sheet.

Spray more cooking spray on top.

Bake 20-25 minutes until golden brown.

Takes great served with marinara sauce, but be sure to add the additional PointsPlus.

3 PointsPlus

2 cups potatoes, cubed
2 cups cooked ham, cubed
1 (15.25 ounce) can whole kernel corn, drained
1/4 cup butter
1 tablespoon chopped onion
1/3 cup flour
1-3/4 cups milk
1/8 teaspoon black pepper
4 ounces processed cheese food, shredded

Preheat oven to 350 degrees.

Boil potatoes for about 15 minutes – they should be tender but firm. Drain and cool.

Combine potatoes, ham, and corn. Set aside.

In a saucepan, saute onion in butter for two minutes.

Stir in flour until well blended.

Gradually add milk and pepper.

Bring to a boil. Cook and stir for two minutes.

Remove from heat.

Pour over the ham mixture. Stir to mix well.

Pour into greased 11×7 baking dish.

Cover and bake for 25 minutes.

Uncover, sprinkle with cheese, and bake 5 to 10 minutes more until cheese melts.

A good friend gave me this recipe. It is very Weight Watcher friendly – only 1 PointsPlus points

2 cups cooked chopped green beans, about 11 ounces
1 cup finely chopped peeled cucumber, about 1 medium
1/2 cup finely chopped red onion, about 1/2 medium
2 tablespoons red wine vinegar or cider vinegar
1 teaspoon honey
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro leaves (optional)
2 teaspoons chopped fresh hot green chili pepper or 1/4 teaspoon crushed red pepper (optional)

Mix all ingredients.

Cover and refrigerate for about 2 hours or until chilled.

6 servings

I saw this on Facebook!

If you are in charge of the mashed potatoes for your Thanksgiving meal, throw all your cleaned potatoes (peeled or unpeeled) into the crock pot on low before you go to bed. In the morning, drain the water & beat in milk, pepper, and salt. Then just put the whipped potatoes back in the crock pot, toss in some butter on the top, and they’re ready to go!

2 pounds zucchini

Trim and cut in half crosswise, then each half quartered

Roast 15 to 20 minutes at 450 degrees

Top with 1 tablespoon freshly grated Parmesan

Delicious mashed potatoes that you make in advance, store in the refrigerator, and then heat and serve.

5 pounds potatoes, pared and quartered (9 large)
6 ounces cream cheese, low fat
1 cup dairy sour cream, low fat
2 teaspoons onion salt
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter

Cook potatoes in boiling salted water until tender. Drain well.

Mash until smooth.

Add other ingredients.

Beat with a whisk until smooth and fluffy.

Place in refrigerator container.

Cool and cover.

To Serve:
Place desired amount of potatoes in 2 quart greased casserole.

Dot with butter and bake in 350 degree oven 30 minutes or until heated through.

Note: you can heat the potatoes in your crock pot instead of the oven!

Servings: 16 (Makes 8 cups)