Cooking Notes

It is possible to have to much of a good thing. Last time I went grocery shopping, during a fit of Magic Bar-craving, I found Hershey's Special Dark chocolate chips on sale. I got two bags, and ended up with one free after the machince scanned them for the wrong price. When I made my Magic Bars, I also ended up using more than a can of sweetened condensed milk because I have an open one in the fridge (started for the Honey Walnut Shrimp, also used on cut up fruit with milk). A bit two much sweetness.

But you know what I can't get enough of? Pettings of the kitten. Spent half an hour with microcat on the lawn, letting her run and attack. Occationally I groomed her with the flea comb, which she hates. So sweet.

I'm going to post Mom's recipe for Scalloped Corn, so I don't loose it again.
Scalloped Corn
1 (15 1/4 ounce) can whole kernel corn, drained (or 5 ears of cooked corn)
1 (14 3/4 ounce) can cream-style corn
1 (8 ounce) package corn muffin mix
1 cup sour cream (or half a c sour cream and half a c of brie cheese that needs to be finished)
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded cheddar (or more, might as well use that bit of mozz before it goes bad).

preheat oven to 350 degrees F

In a large bowl, stir together the 2 cans of corn, corn muffin mix,
sour cream, and melted butter. Pour into a greased casserole dish. Bake
for 45 minutes or until golden brown. Remove from oven and top with
cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let
stand for at least 5 minutes and then serve warm.