Oven Baked Corn on the Cob

Who doesn't like corn?  Such an easy food to prepare as a side dish for any meal.  I especially love eating corn straight from the cob.  It beats canned corn any day, in my opinion.

This pin was a screenshot of a Facebook post from someone's phone.  I thought it was interesting that it was pinned like this!  Someone must've seen this recipe on their Facebook feed, didn't want to forget it and decided to pin it right on their board so they wouldn't have to scroll through to look for it later!  Genius, if you ask me.  I know I've seen a few shared recipes on my feed that I wish I had saved but didn't. 

If you cannot read the instructions from the picture, this is what it says:

Never boil corn again!  Want to know the easiest way to cook corn on the cob? Throw it in the oven at 350 for 25-30 minutes.  That's it.  Leave the husk on, it will trap in the moisture, leaving you with juicy, tender corn.  The husk and silk will peel away easily once it's cooked.  Cut off the large end and it slides right out with no silk.  Bonus - keeps more of the nutrients in the corn (no boiling is best).  Who Knew!

The husband had picked up a few ears of corn from a local produce stand and I figured this was a perfect time to test this out!  After setting the oven to 350 degrees, we decided to spread some butter on the corn.  We had to pull back the husks for this, so we tried our best to keep them intact so that we could close them back up afterwards.  We just used a cookie sheet for the corn.
 

What is that? You're probably asking yourself, right?  It's a chili, salt, and lemon spice that is usually found in the Mexican section.  It has a bit of kick to it, so watch out!  The husband is a Texan and says he loves this on fruits and veggies (try sprinkling it on avocado).

Popped the corn in the oven for 25 minutes and that was it!  Done!  Seemed way too easy to really be good.

Verdict: JUICY, flavorful corn on the cob!  The husks came right off easily! We cut off the one end were the husks were still together and no silks remained.  Of course it helped that we peeled them back prior to baking it so they came off without any problems.  The kids exclaimed that it was the juiciest corn they ever had.  Good enough for me to keep this recipe!


Cheers!

7up Biscuits!

I don't know about you, but biscuits from scratch have always intimidated me!  I've never really experimented or even dared to mess around with dough- a feat that now is no longer an issue!  Tonight, with an easy 4 ingredient biscuit recipe, I have successfully made biscuits from scratch!

 

There's the screenshot of the pin from my food board.  Maybe you've seen it yourself; the description reads that 2 batches were gone in 3.5 seconds?  It definitely had me wondering how good they were!  I visited the originating site of the recipe, scrolled through the comments and was sold on how easy it sounded.

As found on Monster Mama's blog:
2 c Bisquick mix
1/2 c sour cream
1/2 c 7up
1/4 c melted butter
Preheat oven to 450º
Cut sour cream into your Bisquick mix, then add 7up - it will make a soft dough. Now sprinkle your counter with a little Bisquick mix then add dough and pat it out.  Melt butter and pour it into a 9" square baking pan. Cut your biscuits up and arrange them in pan on top of melted butter.
Bake 12-15 minutes or until golden brown.


I'm partial to Sprite, and grabbed that instead of the 7up- don't think it makes any difference between the two.  I read that a lot of readers wanted to try Sierra Mist to cut out HFCS (I will never understand people cutting this out since many of us never heard about it being a problem growing up, but I digress), and that substitution shouldn't be a problem either.

3 ingredients ready to be mixed

For melting the butter, I put it in my baking dish and placed it in the oven as it was warming it.  Better than constantly playing the microwave game, right?

Now, for patting the dough out, it will be super sticky!  My dear husband came to my rescue when he saw me struggling with it. :)  He did end up adding at least another handful of bisquick mix to the dough for it to be manageable enough to cut into pieces to place in the pan.

Ready to be formed and cut!

And here is our finished product out of the oven!  Sorry I forgot to take a picture of a piece out of the pan and the inside of a biscuit.  :(

"Sprite" biscuits!

These biscuits came out very light and fluffy!  My kids did enjoy them, didn't think they were "hard" as some ready to be baked biscuits from the refrigerator section can be.  A recommendation for those of you trying it out- brush some melted butter on the top before placing in the oven.  :) A recipe I will be definitely be adding to my book!