From time to time, I feel the need to use the slow cooker. I see crockpot recipes and even though they look so good, they rarely taste as good to me as do traditional cooked meals. I need practice! Practice makes perfect, right?
The pork shown above is this recipe. It calls for two dark beers and not being a beer drinker, I grabbed what I saw first in the fridge . . which might not have been the best choice.
Pumpkin Wheat Beer. It doesn’t even sound good but it worked fine in the recipe.
And before the day was over, I had two crockpots going. Go figure! In the second one was a recipe a friend sent me and it was delicious! I only had two packs of corn, which came to 24 oz. so I made 2/3rds of the recipe but this is the whole recipe.
Gwen’s Crock Pot Creamed Corn
32 ounces frozen corn, thawed
12 ounces cream cheese
1 cup whipping cream
1/2 cup sugar
1/2 tsp. black pepper
1/4 cup butter
Place everything in the crockpot. Cook on high 2 – 3 hours, stirring occasionally. You can lower the temp after 2 hours and cook longer if needed.
I worked out in the garden for a while and kept picking things so we ended up with too much food for dinner but the good news is . . leftovers
The pork roast with mashed potatoes and gravy, mustard greens, kale chips (both of those from my garden) and the crockpot corn. Yum!