Going to just link a recipe I discovered and it's always been a hit..
http://www.deepsouthdish.com/2017/04/slow-cooker-cheesy-creamy-corn.html#axzz5IbH7ugdS
The above I've done but the real winner to me? The one every one wants every christmas/thanksgiving?
http://www.deepsouthdish.com/2014/11/winter-skillet-creamed-corn.html
**I think people just like to see the skillet but both recipes are good**
Another one I do that people love are my fancy ass Baked Beans, which I have no true recipe for from a book:
4 pounds of dried beans<Navy..Pinto..> That you then soak over night in water.
1 pound of the following; Ground beef. Ham. Bacon.
1 Jar of Pickled<Sweet> Jalapenos
1 Big can of Bush's Baked Beans, your flavour of choice.
2 cans Rotel Tomato+Chilles <These days they got a few kinds. Used to be just green chilles and tomatos!>
1-2 cup of BBQ Sauce
2 Sticks of Butter. Yes. Two. Sticks.
Sriracha to Taste
Heaps of Garlic. Heaps of Red Pepper Flakes. <Or really, to taste>.
Chilli Sauce.
Brown Sugar.
So you soak the dried beans overnight. Strain out the water. Then you fill the cooking pot up, cook the beans for a few hours, until soft. Drain again. Then you add in -every thing-. Keep in mind you want to cook the beef and bacon before adding them in. Your goal here is to heat it through and simmer it so the flavours meld. They do get quite soft, you can probably boil them for less time, but I personally like softer beans.
Now you can serve them like this which works fine, or put in a casserole dish at 350 for 30 mins or so. Till a crust forms on them. This part is optional. Some times we do it, some times we don't. Also this makes a -huge- batch, but it freezes well.
**RUM CAKE**
BACARDI RUM CAKE
1 c. chopped pecans or walnuts
1 (18 1/2 oz.) pkg. yellow cake mix
1 (3 3/4 oz.) pkg. instant vanilla pudding
4 eggs
1/2 c. cold water
1/2 c. Wesson oil
1/2 c. Bacardi dark rum (80 proof)
Preheat oven to 325 degrees. Grease and flour 10 inch tube pan or 12 cup Bundt cake pan. Sprinkle nuts over bottom of pan. Mix all ingredients together and pour over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until all glaze is used.
GLAZE:
1/4 lb. butter
1/4 c. water
1 c. granulated sugar
1/2 c. Bacardi dark rum
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Optional: Decorate with whole maraschino cherries and border of sugar frosting or whipped cream. Serve with seedless grapes dusted with powdered sugar.
A few notes on this one; I do not personally use nuts. I replace nuts for cranberries, blueberries etc. And I let the glaze cool enough that the rum can't cook off..I've been known to be a bit..liberal with the rum. We had some one get drunk off my rum cake before. It's easy to do, and people -always- rave about rum cake!
Also Shortbread..I can actually get out some of my Irish and Scottish cook books for some bang up Puddings...but I'll stop for now before I do a 12 page post on food. Which I can easily do LOL.