Baked Creamy Corn Casserole cup milk, divided cup heavy cream 2 Tbl butter, unsalted 1 Tbl sugar 2 Tbl flour 1 tsp salt cups corn kernels, fresh or frozen (thawed) – well drained 2 large eggs cup shredded Asiago (optional) Chives for garnish
Peanut Butter Balls cup creamy natural peanut butter cup honey cup nonfat powdered milk cup quick-cooking oats Combine all ingredients, mix. Roll the dough into balls. Place on a cookie sheet with wax paper, and refrigerate. Makes about 18 balls.