How about that sunshine after a snowy week! It may still be cold, but the sunshine just lifts the soul! We are still counting down the days, only 27 days until beautiful Spring!!
Tomorrow, Saturday the 22nd, will be our second Sip and Shop from 10-3!! Our January Sip and Shop was such a success, we decided to have another one!! Join us for delicious hot beverages while you do your shopping!!!
We have been receiving our NEW SPRING items and are so excited for you to see!! Here's a little sneak peek!
Don't forget we have our Cake of the Month club membership open on the website! We would love for you check out all the details by clicking the button below! What a delicious treat each month to look forward too!!!
We had our first GARDENING CLASS in our Facebook Exclusive Group this week!! Martin did a fantastic job and we can't wait for the next class!! I have a few crafting classes scheduled shortly and a Cooking with Crystal video coming up soon too! Check out our membership and click the link below!
It is time for our weekly recipe!!! This week's will be a new family favorite side dish for sure!!
Corn, Bacon and Cheese Bake
Looking for that perfect side dish? Look no further! You’ve come to the right place, as this Cheesy Corn Casserole is just what you need. A delicious mixture of cheese, bacon, and corn, this will have friends and family asking for seconds, thirds, and fourths!
Ingredients:
4 slices bacon, finely chopped
6 tablespoons unsalted butter, cubed
4 cloves garlic, finely chopped
1/2 cup flour
3 cups milk
4 oz. cream cheese, cubed
2 ounces Velveeta, cubed
2 cups grated cheddar cheese
1 tsp paprika
3 lbs fresh or frozen corn kernels
Directions:
In large saucepan over medium heat, cook 4 slices of chopped bacon for 8 – 10 minutes. Add 4 cloves of finely chopped garlic and 6 tablespoons butter. Add 1/2 cup flour, stirring constantly for 1 minute. Add 3 cups of milk, whisking constantly so that milk doesn’t curdle. At medium to medium-high heat, bring mixture to a boil, stirring constantly.
Add 2 cups shredded cheddar cheese, 4 ounces cream cheese, and 2 ounces cubed Velveeta cheese. Stir until melted. Add 1 teaspoon paprika. Add 3 lbs fresh or frozen corn kernels. Mix until evenly coated. Place mixture in 9 x 13 pan.. Place in 375 degree oven for 40 minutes or until top is browned and bubbly. Remove from heat and let sit 15 minutes.
Thanks Rada for a great recipe!
Well time to sign off for this weeks blog. Let us know what you think on our Facebook page!
We hope you enjoy the rest of the week and are able to come by and see us!!
Thank you for reading our blog & being a part of our adventure!
Until then, blessings from our house to yours!!
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