Difference Between Sweet Corn & Field Corn

I love sweet corn.

One of my summer goals is to eat as much of it as possible!

It helps that our neighbor Taylor's Farm Market has some of the best sweet corn I have ever tasted!

But not all corn is created equal!!

What some people might not realize is that there is a difference between sweet corn and field corn.

Here is a picture of sweet corn next to field corn. Actully here are two pictures (I added a 3rd for fun!!) because neither one of them is very good, one is dark and one is blurry!

County Fair Fun

Despite the crazy HOT temps, we had a great week at the county fair! As things are coming to a close for this year, I thought I'd share some of our family's highlights with you!

2011 Fair Parade

Chocolate Chip Cookies - 2 Maids a Baking

Today's recipe is by special request!

My hubby has asked me to make these for some time now!!

In fact, lately he has said that I should make them for 2 Maids a Baking!!

Which made me feel guilty for not making them before!!

So here they are!!

Someone might have gotten a little thirsty snacking on looking at all these cookies... hence the almost empty glass of milk!!

First start by creaming your butter and shortening.

Add sugar

  and brown sugar.

Dissolve baking soda in water.

Add to the mixture.



Add eggs.

And flour and salt. 

Fold in chocolate chips.

Scoop on to cookie sheet and bake.

Cookies will continue to cook on a hot cookie sheet for 2 or 3 minutes after you take them out of the oven.

Serve up with a glass of ice cold milk!! yum!

Chocolate Chip Cookie Recipe:

1 c. shortening
1 c. butter
1 1/2 c. brown sugar
1 1/2 c. sugar
2 tsp. vanilla
2 tsp. baking soda dissolved in 2 tsp. water
2 tsp. salt
4 eggs
5 cups flour
4 c. choc chips

Cream shortening and butter. Add brown sugar and sugar. Mix in vanilla, baking soda and water mixture and salt. Add eggs and flour. Mix until blended. Fold in chocolate chips. Scoop on to a cookie sheet and bake for 15 minutes at 350 degrees, or until done.

So, what has been baking in your kitchen?!?

Link up your recipes below!!

Linked to:
Tasty Tuesday at Balancing Beauty & Bedlam

My Welcome planter

Nothing says "Welcome" like a beautiful planter of flowers - right?!?

I have always been a big fan of planters and especially those that are wrought iron! I have had many different types, shapes and even sizes over the years. So, when Avant Garden Decor offered me a planter to review - I just couldn't refuse! Although they have so many great planters, I just loved the Welcome Garden Hanging Basket Planter!!

I was thrilled to recieve my planter in the mail and with super easy assembly - it was ready in no time! I was quite surprised with how large the basket is and the liner is so thick! (Not flimsy like some hanging basket liners!)

Mr. Wilson even enjoyed the planter - or at least the box that it came in!

Treasure Hunting

"One man's trash is another man's treasure"

I love treasures!

And no, I don't need to be on the next episode of Hoarders!! At least not yet! (giggle) I just like old or old looking stuff!!

We were recently at a tractor pull that had an auction. Here are pictures of what I bought!!

"No Baking"

Well, the weather here in Central IN has been unbearably hot the past week and they are calling for temps near 100 degrees the end of this week - which makes the heat index like 115 or something crazy!!!

So, why turn the oven on when you don't have to - right?!?!

In honor of our "No Baking" Linky, Miss Bug has been working SO hard on her No Bake cookies for Mini 4-H and I thought I would share! These happen to be one of my favorite kinds of cookies so it hasn't bothered me one bit that she has practiced something like 6 times this summer which means something like 15 dozen No Bakes!!

They are simple to make, taste great, especially fun for kids to make and the best part - you don't have to heat up the kitchen with the oven!

Chocolate No-Bake Cookies
Ingredients:
2 C. sugar
3 T. cocoa
1/2 C. peanut butter
1/2 C. milk
1 stick butter
3 C. quick oats

Mix sugar, milk and cocoa in a saucepan and bring to a rolling boil
Add butter and peanut butter
Remove from heat and fold in oats
Drop by teaspoonful onto waxed paper

And, she got a blue ribbon - she was so excited!

(P.S. All of the Mini 4-H'ers got blue ribbons but I don't think she noticed!)

So, whether it is baked or not we would love for you to link it up!!

Ice Cream Cake - 2 Maids a Baking Linky

July is Ice Cream Month and this is how I decided to celebrate! If you have even the smallest sweet tooth this recipe is for you!! It combines two of my favorite things chocolate and vanilla ice cream!! 

Welcome to this week's Two Maids a Baking!! If you happened to miss the recipes linked up last week be sure to check them out!!

I am super excited to share with you my recipe for ice cream cake!!

 It all starts with making your cake. Shh...don't tell... I used a mix. It can be our little secret!!

Prepare according to directions.

I made both a chocolate and white cake. The white cake is for a guest post so you will have to stay tuned to see what I make with it!!

Bake according to directions. Once cool cut the top of the cake off. Yes, I am right handed and was trying to cut the cake and take a picture at the same time!!

Spray the springform cake pan. I used a 6 inch but you could use a 8 or 9 inch. Just make sure your cake pan and springform cake pan are the same size!

Use parchment paper and wrap around the sides.

Cut your cake in half.

Place the bottom layer in the bottom of the sprinform pan.

Spread half of your hot fudge sundae sauce over the cake.

Take a large Crunch bar and crush it up.

Sprinkle almost all of the crunch bar over the fudge. Be sure to leave a little bit to sprinkle over the top.

Smash up your Spanish peanuts.

Sprinkle.

Top with the other half of your hot fudge sundae sauce. I heat this part up so it is easier to spread.

Leave your ice cream out to soften up a little bit.

Spread over filling.

Top with the other layer of cake and place in the freezer for at least two hours. Cover if you are planning on freezing it over night.

Mix up some sweetened whipped cream.

Remove the sides of the springform pan and remove the parchment paper.

Slice and enjoy!!

Ice Cream Cake:

Ingredients for 9 inch cake pan and springform:

1 box mix prepared according to directions

1 large Crunch bar, crushed

1/2 cup of salted Spanish peanuts

1 regular size jar of hot fudge sundae sauce I used Hershey's

1/2 gallon of ice cream (use your best judgment depending on your size of springform pan)

Sweeted whipping cream

Crunch Bar and peanuts for garnish

Bake cake according to directions. Let cool and slice in half. Arrange bottom layer in springform pan and layer hot fudge sundae sauce, crunch bar and peanuts. Add softened ice cream. Top with remaining cake layer. Decorate with sweeted whipped cream and garnish with Crunch Bar and peanuts.

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