Crockpots and Hard Conversations

I met with a friend yesterday—a friend who typically asks hard questions. Yesterday was no different. Have you ever had a conversation so intense that you keep asking questions in your mind, even after the conversation is long over? It was one of those. Anyway, the afternoon went by and by the time I picked up the noisy boys at school and walked into my door, I had completely forgotten about the chili cooking away in my crockpot all day. I don’t think I’ve ever been more grateful for my crockpot than I was last night.

And inspired by my cottage cheese post, a dear friend emailed me a recipe for corn muffins that was so good, I just have to pass it on. I should say that I’m pretty much a mix gal when it comes to corn muffins, so if you’re a “from scratch” corn muffin baker, you probably shouldn’t get too excited. But, trust me, I was excited. Celebrate with me people—another cup of cottage cheese gone from my fridge. Woo hoo!

Here’s the recipe:

Cheesy Corn Muffins
1 Cup 1 % milk
1 Cup cottage cheese
2 eggs
½ cup shredded cheddar
2 8.5-ounce packages corn muffin mix

Preheat oven to 400 degrees. Mix it all together and put it into greased muffin tins. Bake for 15-20 minutes, or until done.

(Actually, that’s not what the directions say at all. It says to mix this with that and not to overmix…but since I was still distracted from said conversation, I wasn’t paying attention and just threw it all into a bowl. And it turned out fine! Who writes these recipes, anyway?)