Sweet Corn on the Cob

I know what you're thinking... Corn on the Cob... seriously Carrie, corn on the cob isn't a recipe. But this recipe will give you that "sweet taste" every time you make it, just by adding a few ingredients to the water! Corn on the cob seems to be hit or miss for me, this makes every cob taste like a winner... I'll never make corn in plain ol' water again!

So, summer is officially here, the boys are having a blast and getting their days and nights confused! I haven't felt like my summer has started though. I'm not sure why, I just feel like I'm in a funk! Maybe it's the week we spent in the hospital with Andrew... or not being able to go to the pool (Andrew can't swim with his incision)... or not going on a summer vacation (we can't afford it this summer)... or the fact that even when I'm home for the summer I work 24/7 on getting everything ready for the next school year. I just haven't felt like doing my usual summer stuff. I usually love summer and relish the extra day-time to prepare meals, but I've found myself making hot dogs twice a week lately. I've tried reading a couple books but I'm not interested in anything but re-runs of The King of Queens! I need some help getting out of this funk, I need to enjoy my summer before it's over! Any ideas?

Ingredients
4 ears of corn
water (enough to cover the corn)
3/4 cup Heavy cream (I substitute with milk)
4 tablespoons sugar
2 tablespoons butter

Directions
Fill a large stock pot with enough water to cover the corn. Add milk, sugar and butter. Stir to mix. Bring to a boil, then add corn cobs. Reduce heat to a simmer and cook for about 8 minutes, or until just tender. Do not over cook or the corn will become tough. Also, never salt the water, as it also toughens the corn.

Hashbrown Egg Breakfast Casserole

I made this breakfast casserole for Father's Day breakfast and it was a hit! Abbott LOVED it... he had seconds at breakfast and then asked for more casserole again at dinner! Justin and Andrew drizzled Cholula hot sauce on theirs (surprise surprise)! I have to admit it's the best breakfast casserole I've ever had, and I like it better than my Hashbrown Quiche!

We had a great Father's Day! We got Justin some clothes (we always go for practical gifts), and Abbott gave Justin a paperweight (a classic Father's Day present... way to go Abbott)! My dad got the best present of all though... retirement! My dad has finally decided to retire (I've been telling him to retire for years), he deserves some much needed rest and relaxation! My dad's decision to retire was even covered by the local newspaper, something very out of the ordinary! He's a special guy though, I don't know how the police department will function without him! I'm sure there are criminals rejoicing everywhere, lol!

Ingredients
1 package (26 ounce) frozen shredded hashbrowns, thawed
1 pound sliced bacon, cooked and crumbled
2 cups (16 ounces) shredded cheddar cheese
1/2 - 1 teaspoon salt and pepper
8 eggs
2 cups milk

Directions
In a large bowl, combine the hash browns, bacon, 1 and 1/2 cups of cheese, salt, and pepper. Spoon into a greased 13x9 baking dish. In the same large bowl, whisk eggs and milk until smooth; pour over hash brown mixture. Bake, uncovered, at 350° for 45-50 minutes until a knife inserted near the center comes out clean. Sprinkle with the remaining 1/2 cup of cheese.

Pizza Hut Pan Style Crust

June was an eventful month at our house! We all had minor medical problems but Andrew took the prize when he had to have an emergency appendectomy (his appendix removed)! He had a classic case of appendicitis... nausea and vomiting the first day and woke up with a fever and right side pain the second day! We got him to the hospital immediately but the poor guy had to wait all day for his surgery :-(
Andrew's had a painful recovery and it just makes my heart ache, it's really hard to see my little guy in pain! I got some good quality time in with him though. I stayed at the hospital with him all week... getting up multiple times in the night to help him use the restroom (bringing back memories of getting up in the night with babies- further reinforcing that we are done having kids)! But, Andrew's home recovering now and doing great... although he's bummed he can't go to science camp!

Andrew worked up an appetite this week at the hospital! He wanted Chinese, ribs, Taco Bell, and pizza... in that order! So we've worked our way down his list and had pizza last night for dinner! I am usually the first to pass over any recipe involving yeast, but this recipe sounded so good! Pizza Hut Pan Crust is our favorite, and this recipe didn't disappoint!! It makes three 9-inch (cake pan ) pizzas so we had cheese, pepperoni, and Canadian bacon and pineapple pizzas!

Ingredients
1 cup warm water (105F)
1/3 cup evaporated milk
1/2 teaspoon Salt
4 cups flour
1 tablespoon sugar
1 package dry yeast
2 tablespoons vegetable oil (for dough)
9 ounces vegetable oil (3 ounces per pan) - (I just use enough to coat the pan)

Directions
Put yeast, sugar, and salt in a large bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil, evaporated milk, and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes.
Divide dough into three balls. In three 9" cake pans ( or can use 1 - 9 inch pie plate and 1 - 9 x 13 dish) , put 3 ounces of oil in each making sure it is spread evenly.
Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans. Cover with a plate or towel
Place in warm area and allow to rise for 1 to 1 1/2 hours.
After the dough has risen you can add your sauce and toppings. Cook at 475 degrees for 10-15 minutes.