Creamy Corn

 Source:  Rainie G

5 c. frozen white corn kernals
1 c. heavy cream
1 c. milk
2 T. sugar
1 t. salt
1/2 t. white pepper
1/2 t. black pepper
1 large clove garlic, minced
1/2 t. dried thyme (or 1 t. fresh)

1/4 c. butter
2 T. flour

Combine corn, cream, milk, sugar, salt, peppers. garlic and thyme in a large pot and bring to a boil over medium-high heat.  Reduce heat and simmer for 3 minutes.
Meanwhile, in separate pan, melt the butter over medium-high heat then stir in flour.  Allow this mixture to bubble and cook for 30 seconds, stirring constantly.  Add butter mixture to the simmering corn and allow to simmer 3 more minutes.  Serve warm.

Cinnamon Rolls

 Source:  Audrey L.

1 1/2 c warm water
1 T. yeast

Sprinkle of sugar

1 C. water
1/2 c. potato flakes
1/2 c. butter flavored Crisco
1 T. salt
2 eggs

6 1/2 c. flour

8 T. softened butter

3/4 C. brown sugar

1 T. cinnamon 

In mixer combine water, yeast and sprinkle of sugar.  Mix.  Let rise 10 minutes,
In saucepan, boil water.  add potato flakes, shortening, sugar, salt, and eggs.  Add potato mixture to mixer.  Gradually add flour.  Spray bowl with Pam, put dough in bowl, cover with towel and let rise for 1 hour.  Roll dough out into a rectangle.  Spread softened butter over dough.  Sprinkle with cinnamon and brown sugar.  Roll and use serrated knife to cut into 12 sections.  Put on greased cookie sheet.  Let rolls rise another hour. Bake at 375 for 15-20 minutes.  Make frosting while they cool.  

Frosting

Source: melskitchencafe.com

2 oz. cream cheese, softened

1/2 c salter butter, softened

Pinch of salt

2 T. milk or heavy cream

1/2 t. vanilla

1 3/4 C powered sugar

Audrey's frosting recipe - haven't tried it, turned off by the 1/4. c. evaporated milk

1/3 C. butter
4 1/2 C. powdered sugar

1/4 C. evaporated milk (heated)

1 1/2 t. vanilla

Milk

Combine.  Add milk to get to desired consistency.