• 6 ounces PHILADELPHIA Cream Cheese, cubed (I used 8 Kiri cheese cubes)
  • 1/4 cup unsalted butter
  • 3 cloves garlic, minced
  • 1/3 cup milk
  • 2 cups corn kernels, frozen, canned or roasted (I used two cans of corn)
  • 1/2 teaspoon dried t
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup shredded cheddar cheese
  • 2 tablespoons chopped fresh parsley leaves


  1. Preheat oven to 375 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
  2. Combine cream cheese, butter and garlic in a medium saucepan over medium high heat. Stir in milk until smooth, about 2 minutes. Stir in corn until well combined, about 2 minutes. Stir in thyme; season with salt and pepper, to taste.
  3. Spread corn mixture into the prepared baking dish; sprinkle with cheese. Place into oven and bake until bubbly, about 15-17 minutes.
  4. Serve immediately, garnished with parsley, if desired.

My entire family loved this dish. Definitely a repeat!


  • 1 large butternut squash, peeled + chopped (I used our Malagasy pumpkin)
  • a hearty drizzle of olive oil [approx 1-2 TBSP]
  • salt, pepper, and garlic powder, to taste
  • 2 cups fresh cranberries (I used dried cranberries I’d found at Shoprite)
  • 2-3 TBSP honey [or extra, to taste]
  • 1/4 cup finely crumbled feta
  • ground cinnamon, to taste [optional but delicious!]
  • fresh or dried parsley, to garnish [optional]


  1. Pre-heat oven to 400 degrees F.
  2. Lightly drizzle or spritz a baking sheet with olive oil.
  3. Add cubed squash to the sheet along with another drizzle of olive oil.
  4. Sprinkle with a light layer of salt, pepper, and garlic powder, based on taste preference.
  5. Roast at 400 F for 25 minutes on the center rack.
  6. At the 25 minute mark, pull out the oven rack, and add your fresh cranberries to the roasting pan.
  7. Return to the oven for 10-15 minutes or until the cranberries have started to soften and burst a bit, resembling really juicy craisins vs fresh firm cranberries.
  8. Remove from oven and add a sprinkle of cinnamon [approx 1/8-1/4 tsp depending on preference] along with feta and honey. I listed the honey measurements I used, but depending on whether you used fresh cranberries or dried, sweeten to taste.
  9. Garnish with parsley for a burst of color and dig in while it’s hot!

Heather’s Note:

I cut a smaller sized pumpkin into large chunks and roasted it until cooked. You can do this the day before. Then I cut those larger chunks into smaller squares. I added the seasonings and baked it like the recipe says until heated through. I added the dried cranberries for the entire time (since it took about 20 minutes since i’d pre-baked the pumpkin). Absolutely delicious dish!


  • 2 lbs carrots, cut into matchsticks
  • 1 onion, diced
  • 1/4 cup butter
  • 1 tbsp. freshly chopped thyme + more for garnish
  • 1/4 cup freshly squeezed lemon juice
  • 1 tbsp. lemon zest (optional)
  • 2 tsp. brown sugar
  • Salt and pepper


  1. Add carrots and onions to a 6-quart slow cooker. Combine butter, thyme, zest, and lemon juice in a small bowl until thoroughly combined. Pour over carrots. Season with salt and pepper.
  2. Cook on high heat for 3 hours, stirring halfway through.
  3. Near the end of cook time, stir in 1 to 2 tsps of sugar depending on tartness of lemon juice.
  4. Garnish with additional thyme if desired and serve!


Adding sugar is optional if you want to cut back on the tartness of the recipe 🙂

Chicken Gravy



  1. Melt butter in a saucepan on medium high heat.
  2. Add the flour until it becomes a paste and slightly turns brown.
  3. Slowly incorporate the chicken broth with a whisk.
  4. Whisk constantly until it thickens.
  • 4-5 lb. whole chicken
  • 1 tsp. paprika
  • ½ tsp. dried thyme
  • ½ tsp. dried basil
  • ½ tsp. garlic powder (or 1 tsp. minced fresh garlic)
  • ½ tsp. onion powder
  • ½ tsp. ground black pepper
  • 1 tsp. salt
  • ¼ tsp. cayenne pepper (or to taste)
  • 1 TB. olive oil, optional
  1. Remove all the giblets from the chicken and skin it, if desired (if leaving the skin on, pat it dry). Either way do remove as much fat as possible. Place in a large (5-6 quart) slow cooker, breast side up.
  2. Mix all the seasonings and then sprinkle all over the chicken (optionally, you can mix the spices with a tablespoon of olive oil and use a pastry brush to spread it all over the bird).
  3. Cover and cook on HIGH for 3-1/2 to 4 hours (or on LOW for 7 to 8 hours), until juices run clear. Cut into pieces for immediate serving. Use any extra meat for another meal.

** I didn’t add any olive oil and I used fresh thyme. I cooked it for about 2 hours on high and then switched to love and cooked it another 4 hours probably. Perfect!

This recipe is from Tina Adolf (wife of Jakob) the MAF Program Manager couple when we first arrived in 2006.

We have since modified this recipe many times to fit our family’s voracious appetite for “‘Roni Cheese”. These are her original amounts (which seems to me would feed about 2 people in our family), mostly in grams and ml. I’ve included our family-size amounts at the bottom.

200g macarroni – cook as per package instructions

225ml milk

2 Tbsp flour

2 tsp prepared mustard (any, but we often use the ‘ancienne’, which gives nice flavour. The dijon is also nice)

salt and pepper

100g grated cheese (any, we normally use the edam from shoprite)

3Tbsp grated cheese on top (optional)

While pasta is cooking, whisk together milk, flour, salt and pepper in saucepan. Heat on medium heat until bubbling and thickened. Slowly add grated cheese to milk mixture, stirring to combine. Remove from heat. Add cheese mixture to cooked and drained pasta, stirring until coated. Top with grated cheese. Bake or broil for 20 minutes to melt cheese.

Notes: We don’t bake the macaroni and cheese as we find it’s not necessary and tends to dry out the pasta. We also at times add cut up wieners/hotdog sausages to the macaroni and cheese, which is especially a treat for toddlers 😉 Also nice served with a side of baked sausages (like the pur porc at LP) and a bowl of onions fried in butter. 🙂

Family size – 3cups macaroni, 400ml milk, 2.5Tbsp flour, 2-3tsp mustard, salt and pepper, 150g grated cheese.






Four Bean Salad

This is a favorite of ours from Nate’s mom!

2 cans each of green beans, red beans, white beans

1 can of chickpeas

1 chopped green pepper

1 finely chopped onion

2 Tablespoon parsley

1/2 teaspoon basil

2 teaspoons tarragon

1/2 teaspoon dry mustard

1/2 Cup sugar

1/2 Cup white vinegar

1/2 Cup oil

Drain all the canned beans and combine beans, green pepper, onion and spices into a large bowl.

Mix sugar, vinegar and oil. Pour over beans. Mix and let marinate for at least 12 hours (the longer the better!). Stir occasionally.