Sunday, December 12, 2010

Finally, the Spirit of Christmas and more......

We had the opportunity to attend the Christmas Devotional at the Conference Center in Salt Lake a couple of weekends ago. It was just what I needed to get me into the holiday mood. The sweet spirit there helped me put my feelings in order and remember what the season is all about, Jesus Christ. This year, for no obvious reason, it has just been a stuggle to get excited about the holidays. We also had fun visiting with Becca and Devon. Their apartment is so cute.

The lights at Temple Square were gorgeous! We took alot of pictures! There was just enough fog to make things cold and beautiful.

Before the devotional I made the most amazing Butternut Squash and Corn Soup and..........

'Corn Stuff' I know the name doesn't sound very impressive, but trust me this is so tasty!
Don't be fooled by the picture below, it is seriously to die for! Recipes below:
Corn Stuff (a cross between cornbread and corn pudding)
1 - Cup Sour Cream
1 - 7 ounce box of Jiffy Corn Muffin mix
2 - Eggs
3 Tablespoons Sugar
1/2 Margarine or Butter
1 Can of Creamed Corn
8 inch square pan
Preheat oven to 375 and melt margarine or butter in pan. Mix all other ingredients and pour over melted margarine or butter, which will then surround the mixture. Bake for
approximately 40-45 minutes, until the top cracks and the side are golden brown.

Butternut Squash and Corn Soup
(from Taste of Home)
12 - Bacon Strips, diced
1 - Med. Onion, chopped
1 - Celery Rib, chopped
1 - Tablesppons All-Purpose Flour
1 - Can (14-1/2 ounces) Chicken Broth
6 - Cups Mashed Butternut Squash
2 - Cans (8-3/4 ounces each) Creamed Corn
2 - Cups Half and Half
1-1/2 - teaspoon salt
1/2 - teaspoon pepper
In a large saucepan, cook baconover medium heat until crisp, remove to paper towel and drain fat reserving 2 tablespoons drippings. In the drippings, saute onion and celery until tender. Stir in flour until blended, stir in both and bring to a boil, cook for 2 minutes or until slightly thickened.
Reduce heat to medium. Stir in the squash, corn, cream, salt, pepper and bacon. Cook and stir until heated through. Makes 8 servings or 2 1/2 quarts.