Oven Roasted Corn on the Cob

You can read reviews and more specifics here. I’m posting this recipe so I don’t forget the oven temp and time needed for cooking.

Buy corn on the cob.
Preheat oven to 350.
Trim loose pieces of husk & end silks.
Place on cookie sheet (in husks); cook for 30 minutes.
Peel back husks, eat, and never go back to the work of boiling corn ever again.

Blueberry Crisp

This is a solid recipe, so I’m posting it here as a keeper. I didn’t have lemon juice on hand—vinegar (half the portion) and some lime juice did the trick just fine. Thankyouverymuch for your help, internet! I’m amazed at substitutions in recipes. Oh, I also increased the topping ingredients by about half. We like to have plenty of the crisp part to go with the fruit part.

INGREDIENTS

DIRECTIONS

  1. Set oven to 350 degrees F.
  2. Prepare an 11 x 7-inch baking dish (can use a 13 x 9-inch but it will not be as high).
  3. Spread the blueberries in the bottom of the prepared baking pan.
  4. In a small saucepan over medium heat combine the sugar, cornstarch, water and 2-3 Tbsp lemon juice; cook and stir until thick and clear, then add in the vanilla.
  5. Pour over, then gently stir in the cooked mixture with the blueberries.
  6. In a bowl combine the flour with oats, brown sugar and cinnamon.
  7. Add in the melted butter; mix until crumbly (I start mixing with a spoon then finish mixing with my hands).
  8. Sprinkle over the top of blueberries (there will be a couple of empty spots that is okay, there may seem like a lot of crumble but it will settle when baking).
  9. Bake for 30-35 minutes, or until blueberry mixture bubbles and the topping is brown.
  10. Serve with ice cream– enjoy!