One of my favorite things to do on social networking sights is share the recipe for what I'm cooking for dinner that day. Thought we could all do that here as a fun way to share recipes. To get things started here are the recipes I used for our meals this weekend. Saturday Iowa Corn Casserole Ingredients: 1 package frozen corn kernels, thawed 1/2 cup heavy cream 1/2 teaspoon salt 1 tablespoon granulated sugar 1/8 teaspoon freshly ground black pepper 1 tablespoon butter 1/2 cup whole milk 1 tablespoon all-purpose flour 2 tablespoons freshly grated Parmesan cheese 4 slices of bacon, diced 1/2 cups bread crumb 1 chopped green pepper 1/4 cup finely chopped onion Directions: In a pot over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted In a skillet, fry the bacon until lightly browned. Remove and set aside. Pour 1/8 to 1/4 cup of bacon drippings over bread crumbs; set aside. Reserve 2 tablespoons drippings; saute green pepper and onion in reserved drippings until tender. Stir in the cream corn mixture, bacon and half of bread crumbs. Spoon into a baking dish; sprinkle with remaining crumbs. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 4 servings Sunday Cheesy Onion Casserole Ingredients: 1 large sweet white onions, sliced 2 tablespoons butter 1 cups shredded Swiss cheese, Pepper to taste 1 can condensed cream of chicken soup, undiluted 2/3 cup milk 1 teaspoon soy sauce 4 slices French bread, buttered on both sides Directions: In a skillet, saute onions in butter until transparent and slightly browned. Layer onions, two-thirds of the cheese and the pepper in a baking dish. In a small saucepan, combine the soup, milk and soy sauce until blended; heat through. Pour over casserole and stir gently. Top with bread slices. Bake, uncovered, at 350° for 15 minutes. Press bread slices down under sauce; sprinkle with remaining cheese. Bake 15 minutes longer. Yield: 2-4 servings. Martin and I have just finished eating this recipe. It turned out to be 2 servings to us. It definitely wasn't enough for us. I suggest serving this as a side dish or doubling the recipe. However it was Delicious.