Cooking Thursday

 Today I have 2 recipes to share with you.  I got them both from my friend Jenny.  She served them to us when we were there and shared the recipes with me.  One is for creamed corn in the crockpot.  I made it Sunday and it was perfect to turn on in the morning, and then find it all ready when we came home from church.  It was so good!
The other recipe is for carrots.  I haven't made them myself, (So no picture) but will be soon because they were so good!
So, here you go - 2 side dish recipes from Jenny.  Did I mention they are both delicious?

Crockpot Creamed Corn

8 ounces cream cheese, cut into pieces
1 cup whole mile
1/2 cup heavy cream
1/4 cup (4 tablespoons unsalted butter)
3 tablespoons white sugar
1 teaspoon salt
32 ounces frozen corn
black pepper, optional
Add all ingredients to crockpot in order listed.  Stir to combine.
Cook for 4 hours on low.  Cook full 4 hours for best results.

Easy Ranch Baby Carrots

16 ounce package baby carrots, patted dry
2 tablespoons olive oil
2 tablespoons unsalted butter
2 tablespoons chopped parsley leaves
1 envelope ranch seasoning - or:
     1 teaspoon dried parsley
     1/2 teaspoon garlic powder
     1/2 teaspoon onion powder
     1/2 teaspoon salt
     1/2 teaspoon dried dill
     1/4 teaspoon black pepper
Preheat oven to 400 degrees.  Lightly oil a baking sheet or spray with non stick spray.
Lay carrots in single layer on pan.  Combine ranch seasonings with olive oil. Place on carrots and toss to combine.
Place in oven and bake for about 20 minutes until carrots are tender.
Melt butter and drizzle over carrots, stir to combine.
May garnish with parsley if desired.