Thanksgiving part 2 (Cream Cheese Corn, Broccoli Salad, Deviled Eggs)

 Onto more cooking.........These menu choices are more Thanksgivingy (if you will). Some you may have created or some may be new to you. Regardless, enjoy!

Cream Cheese Corn:
8 oz cream cheese
3 cans of whole kernel corn
paprika and pepper to taste

On low-medium heat, cook corn and cream cheese. When cheese has melted add paprika and pepper to taste. Serve hot.

This dish is great because it adds a bit of variety to corn and is very simple. I like a lot of paprika to add a KICK! You can follow the directions above or if you need more space in the kitchen as I did on Thanksgiving morning, I threw all ingredients into my crock pot and set on low for 2 hours.

 Deviled Eggs:
12 eggs
s & p
paprika
1T mustard
1/2 C mayo

Boil eggs for 15 mins. Peel shell under cool water (best if the eggs have sat in cold water for a while). Dry on a paper towel and cut eggs in half lengthwise. Remove yellow yolk from the middle and place whites in a prepared tray to serve. Place whites in the fridge. Mash yolks and mix in remaining ingredients except the paprika. Place the bowls contents into a small zip lock bag and cut a corner of the bag off - viola - you now have a pastry bag. :) Squeeze a little bit of the mixture from the bag into the center of the egg white. Sprinkle paprika over the eggs. Keep in fridge until time to serve.

 Broccoli Salad:
cut up a head of broccoli and cauliflower
1/2 lb bacon & shredded cheese
1C mayo
1/2 C sugar
1/4 C vinegar

In a large mixing bowl, combine broccoli, cauliflower, cheese and bacon. In a separate bowl, mix the dressing (mayo, sugar, and vinegar). Serve dressing over salad and serve.

The dressing is best mixed a night before so that it has a few hours to mix and set.