Cooking and Crafts

Ashlyn got water colors from her Sunday school teacher for Christmas this year. She had a blast painting today! She totally understood that you first have to dip your brush in water then in the color tray. I used her "masterpieces" to make thank you cards to her friends from her birthday party.



I cooked a family favorite for dinner tonight. Roasted chicken, yum! It always turns out so tender and flavorful with crisp skin. Ashlyn will eat as much chicken as I do. Plus, there is always left over chicken to pull off the bone and use in another recipe. I also made creamed corn as one of our sides. This is a Johnson family staple during the holidays. It's not the most healthy thing on your plate, but oh man is it good. Canned creamed corn doesn't even compare!! I thought I would share the recipes with you!

Roast Sticky Chicken

2 tsp salt
1 tsp paprika
1/2 tsp onion powder
1/2 tsp dried thyme
1/2 tsp white pepper
1/4 tsp black pepper
1/2 tsp garlic powder
1 onion peeled and quartered
1 whole chicken

In a small bowl mix all seasonings. Pat chicken dry, rub inside and out with seasonings. Place onion in cavity of chicken. Place in refrigerator covered overnight or at least 4-6 hours.
Preheat oven to 250 degrees
Cook uncovered in a roasting pan for 4 hours. Let chicken stand 10 minutes before carving.
(I have seasoned and cooked the chicken without letting it stand in the refrigerator and it still turns out great)

Creamed Corn

1 20 oz Pkg frozen corn
1 Cup milk
1 Cup heavy whipping cream
2-3 Tbl sugar (to preferred taste)
1 tsp salt
3 Tbl flour

Boil corn in medium sauce pan until tender. Drain water and return corn to sauce pan. In a small bowl stir flour into milk until lumps are worked out. Pour milk/flour mixture, heavy cream, sugar, and salt into corn. Simmer on medium low until thickened.