Your spoon will thank you for this bread

If you’ve never had spoon bread, you’re missing out. Maybe you’ve never even heard of this…spoon bread? If you haven’t, then this recipe is definitely for you. It’s similar to a cornbread soufflé. It’s full of flavor with the sweetness of the corn and the savory aspect of the dish it’s self. Another perk, it’s not too hard to master this meal!


What you’ll need:

  • 1 cup cornmeal (I prefer Bob’s Red Mill Organic)
  • 2 ¼ cups whole milk
  • ½ cup heave cream
  • 4 tablespoons unsalted butter
  • 2 cups corn kernels (the frozen or can kinds work fine, just remember to thaw and pat dry.)
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon chili powder
  • 3 large eggs, separated
  • ¼ teaspoon cream of tartar
  • Add in jalapeños for a tasty kick!


What you’ll do:

  • Heat oven to 400 degrees. Grease 8-inch-square baking dish. Whisk cornmeal and ¾ cup of milk in bowl until combined. Set this mixture aside.
  • Melt butter in sauté pan over medium heat. Add corn and cook for about 3 minutes.
  • Stir in remaining milk, cream, sugar, salt, chili powder and cayenne and bring to boil. Remove from heat, cover, and let mixture steep 15 minutes.
  • Put warm corn mixture in a blender or food processor and puree until smooth.
  • Return corn mixture to pot and bring to boil. Reduce heat to low and add cornmeal mixture, whisking constantly, until thickened. This usually takes about 2 – 3 minutes. Add in jalapenos here.
  •  Transfer mixture to large bowl and cool to room temperature. Once mixture is cool, whisk in egg yolks.
  • With electric mixer on medium-low speed, beat egg whites and cream of tartar until frothy, about 1 minute. With speed on medium-high, beat until stiff peaks form. Whisk about half of the egg whites into corn mixture. Then very gently add in remaining whites until combined. Place mixture into prepared dish and put it in the oven.
  • Reduce oven temperature to 350 degrees. Bake until spoon bread is golden brown and risen above rim of dish (typically about 45 minutes.) Serve immediately. Try some with honey!

Aw, shucks! Another corn recipe.

Corn chowder is always a popular corn recipe, especially in the fall and winter seasons. A great thing about this dish is that it can be made so many different ways, with various ingredients, and still be an amazing add on to any meal.


Corn chowder and butternut squash soup were staples in my home growing up (as well as now,) so I hope you enjoy this recipe!


What you’ll need:

  • 1 small sweet onion, peeled and minced
  • 1 tablespoon extra virgin olive oil
  • 6 ears sweet corn, husk and silk removed, cut from the cobb (or around 4.5 cups from a can if you can’t get your hands on ears of corn.)
  • 2 cups vegetable broth
  • 1 teaspoon cumin
  • 1 clove garlic, minced
  • ½ teaspoon paprika
  • ½ teaspoon dill
  • ½ teaspoon sea salt
  • ½ teaspoon pepper
  • 4 ounces reduced fat cream cheese (room temperature so it melts well)
  • ⅓ cup heavy cream
  • 1½ cup shredded sharp white cheddar cheese

You might want to try these add ins: Jalapeno, Pablano pepper, celery. Also try bacon as a garnish!



What you’ll do:

  • First, you’ll heat a large sauce pan to medium heat.
  • Next, you’ll want to add olive oil, minced garlic and minced onion. Sauté for about 2-3 minutes, stirring occasionally. (This is where you’d add the celery.)
  • Next, add corn. Sauté for about 2-3 more minutes. (This is where you’d add your peppers.)
  • Add vegetable broth, cumin, paprika, dill, salt and pepper and stir well.
  • Cover mixture and reduce heat to medium low. You’ll want to let it simmer for about 20 minutes.
  • Next, add cream cheese, cream and cheddar. Stir well. Let simmer uncovered for an additional 10 minutes, stirring occasionally.

Not to be too Corny….

Considering Copper Creek has an amazing corn maze with the Wizard of Oz cut out of it, I thought I would share some of my favorite corn recipes with you all this month.

My mom use to put corn in everything; she thought she was doing us a favor by sneakily making us eat a vegetable. So, I’ve incorporated corn into several of my recipes, my most favorite being goulash. I’ll share that recipe later this week.

Today, I’m going to share my Corn Fritter recipe with you. Who doesn’t love corn fritters?!



What you’ll need:

  • 3 ears corn
  • 1 ½ tablespoons heavy cream
  • ¾ cup wheat flour
  • 2 teaspoons sugar
  • 1 teaspoon chili powder
  • salt and pepper to taste
  • 3 tablespoons diced red or green bell pepper (or jalapenos if you want to go that route!)
  • 2 large eggs, lightly beaten
  • ½ cup water
  • ½ cup grated Cheddar cheese (sometimes I throw in a little bit of blue cheese too.)
  • 2 tablespoons melted butter
  • Vegetable oil for frying in a pan



What you’ll do

  • If you’re using fresh corn, bring a large pot of water to a boil. Add the shucked and cleaned corn to the water and boil for about 3 minutes. Remove from water.
  • Stir together flour, sugar, and spices in a mixing bowl. Set aside.
  • Combine corn and heavy cream, bell pepper, eggs, water and cheese in a bowl. Add this to the flour mixture all at once. Then stir until batter is evenly moistened. Next, stir in melted butter.
  • Pour oil into large skillet to a depth of ¼ inch. Heat over medium heat. Using a serving spoon and working in batches to avoid crowding, drop a spoonful of batter into the hot oil. Repeat.
  • Pan fry on the first side until golden brown, about 2 minutes. Flip once and fry until golden brown on the second side, about another 2 minutes. Drain fritters on a paper town and season to taste.

We would have these bad boys every fall, and they were my favorite side that mom would make. I hope you enjoy them just as much as we did growing up! And don’t be afraid to adjust the recipe as needed, or add your own spin on it with ingredients not listed above!

Fall into the Spirit of the Season!

Fall is such a wonderful time of year. It’s the perfect time to really plan some fun, family activities, since the weather is cooling off and there will be less time spent outside. We love all the colors that fall brings with it, and all the fun (indoor) activities that you can do! So, we’re going to give you some ideas on some crafts that you and your little (or medium even) ones can do together this fall.


Of course, pumpkin carving or decorating is at the top of the list. If you need any ideas, we’ve got you covered!


Baking is always fun, and there are simple recipes out there that even your mini-me can help you with. There are all kinds of special holiday goodies you can make, like a cake graveyard with cookie headstones. You can make some Halloween cookies, or even some Halloween Cake-pops! Or, if Halloween really isn’t your thing, there are still tons of fall themed cookies and decorations you can try out!

DCF 1.0

Create some fall themed vases, for flowers or for candles. You can also create Mason jar Luminaries that look like pumpkins!

Here’s what you’ll need:

-Clean glass jars (they don’t really HAVE to be Mason Jars.)
-Rubbing alcohol
-Acrylic craft paint
-Paintbrushes (flat brush and liner brush)
-Sharpie marker
-Glaze (I use Krylon Triple Thick Crystal Clear Glaze)
-Tea lights or LED tea lights
-Long handled lighter for your tea lights

Here’s what you’ll do:

-Wash the jars with soapy water and make sure they are rinsed well. Make sure they don’t have any soap residue.
-Next, rinse them with rubbing alcohol and let them air dry.
-Once the jars are dry, make sure your fingers are clean so they don’t transfer any oils to the glass (that can cause issues with the paint adhering.)
-Now, add one layer of acrylic craft paint on the outside of each jar. One layer is accurate because you want to the light to shine through.
-You can use regular paper or cardboard to make stencils, or just free hand them if you want!
-You can either color in the face with sharpies, or paint it in as well.
-Now is when you’d pain the rim whatever color you’d like. Then let them all dry for about half an hour.
-Spray with glaze, waiting 20 minutes between coats. Using a few coats would be best. Let the jars dry for several hours.
-After they’ve dried completely, place your tea lights or LED lights in them and enjoy how adorable they are!


Create a fall garland with leaves and pinecones, and hang it up around the house to really get you into the fall spirit!


Painting is always a good craft to do (especially finger painting!) The tried-and-true hand turkey is always a good one. Kids will most likely do those in school, but you can put your own special twist on it. If you do enjoy Halloween, trace your child’s body on a large piece of paper (which can typically be found at any craft store) and let them decorate themselves with a Halloween costume! It’s been our experience that children love that activity. (It’s good for decorating paper Christmas trees too.)

What to do With Your Pumpkins this Fall

What can you do with your pumpkin?

You read last week all of the pumpkin things we like to take advantage of in the fall. We hope you were able to try some! We’ve already made batches of the pumpkin spice coffee creamer.

With pumpkins being everywhere now, what else can you do with them? Obviously, you can carve them. It’s a great activity to do with friends and family, and they make for authentic and adorable fall decorations, in or outside of the home.



Make a pumpkin planter! If your pumpkin isn’t carved yet, cut off the top and take out all the guts and flesh from inside. You can still do this if you have a carved pumpkin, you’ll just already have the insides taken out! Just pack some potting soil into your pumpkin until it is about one-third full. You may need to do some extra packing to keep the soil from falling out of your pumpkin’s face if it’s carved. Put your plant into the pumpkin, and fill it out with more potting soil. And you’re done!

If you’d rather avoid the mess, you can paint them! Painting pumpkins has been a popular decorating idea recently, and you can find all kinds of inspiration on Pinterest. You can also glue glitter or other decorations to your pumpkin.



This next one might sound a little weird, but just go with it! Pumpkins are rich in zinc and vitamins A, C and E, which makes pumpkin purée healthy to apply to the skin. This is one of the most awesome uses for the pumpkin that we’ve found. Here’s a mask you can make at one with three simple ingredients!


Pumpkins can be a great addition to any fall get-together or Halloween party. Take a pumpkin, hollow it out, throw some ice in it and put your sodas or beer in! What a creative way to keep your tasty beverages cold!

All Hail the Pumpkin King!


Since fall is on it’s way, and we have, after all, a pumpkin patch, we thought we’d share with you our favorite pumpkin things. From snacks to beer, we are all about the pumpkin!



Of course, Starbucks has a tasty Pumpkin Spice Latte every year around this time, but you can even make our own pumpkin coffee at home for a fraction of the price! Here’s a recipe you can make right at home.
What you’ll need:
Coffee maker and filters
¼ cup of ground coffee (we suggest using something with vanilla in it.)
1 tsp. ground allspice
½ tsp. cinnamon
4 cups of water
Add cream and sugar to taste.

What you’ll do:
Mix the coffee, all spice, and cinnamon together before putting into your coffee maker. Pour 4 cups of water into the maker and turn it on. BAM! Pumpkin spiced coffee so tasty you’ll drink the whole pot without even realizing it.

If you really had your heart set on a latte, here’s a fairly simple recipe.

What you’ll need:
Coffee maker and filters, or espresso machine
1-cup vanilla almond milk
2 tbsp. pure pumpkin puree
1 tbsp. sugar
¼ tsp. pumpkin pie spice, plus more for sprinkling
1/8 tsp. pure vanilla extract
¼ cup hot espresso or strong brewed coffee
Sweetened whipped cream, for serving
Cinnamon for sprinkling
(If you prefer, skip the almond milk and use regular milk, changing your vanilla extract portion to ¼ tsp.)

What you’ll do:

  1. Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, 1 to 2 minutes. Whisk vigorously until the milk mixture is foamy, about 30 seconds.
  2. Pour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.

If you’d rather just have something you can easily add to your coffee, try this Pumpkin Spice Coffee Creamer!

What you’ll need:
14 ounces heavy whipping cream, divided
1/4 cup maple syrup
3 tbsp. pumpkin puree
1 tsp. pumpkin pie spice
1 tsp. vanilla extract
1 (14 ounce) can sweetened condensed milk

What you’ll do:

  1. Whisk 4 ounces cream, maple syrup, pumpkin puree, pumpkin pie spice, and vanilla extract together in a microwave-safe bowl. Heat pumpkin mixture in the microwave in 30-second intervals, stirring between intervals, until heated through and completely blended, 1 to 3 minutes.
  2. Pour sweetened condensed milk, remaining 10 ounces cream, and pumpkin mixture into a container. Cover the container with a lid, and shake until completely mixed. Store in the refrigerator. 



(For the adults, of course.)

Pumpkin beers are all the rage this season, and while you might not know this, there are a myriad of styles that are worth trying. Our personal favorite is Red Hook Pumpkin Porter. This tasty treat is a dark ale that’s brewed with pumpkin, spices, and maple syrup. It’s a little on the light side for a porter, and full of fall flavor!

Wollaver’s Organic Pumpkin Ale won a gold medal at the Great American Beer Festival last year, and it deserved the honor. It’s a well-balanced beer, with hints of mixed spices and sweetness. It’s not overpowering, or too heavy. This is a good one.



Now we realize that pumpkin flavored food is not for everyone, however, these recipes are not too intense and would be a good option for the “not so much pumpkin” lover.

Pumpkin Waffles:

What you’ll need:
Waffle maker
Stand mixer
2 cups of all-pupose flour
3 tbsp. of firmly packed dark brown sugar
2 tbsp. of baking powder
1 tsp. of baking soda
1 tsp. of cinnamon or pumpkin pie spice
1/2 tsp. of kosher salt
1 1/2 cups of milk
1 cup of canned 100% pure pumpkin
1 egg yolk plus 3 egg whites
4 tbsp. of melted cooled butter
2 tbsp. of apple cider vinegar

What you’ll do:

  1. Whip 3 egg whites until stiff peaks form. Set aside for now.
  2. Combine dry ingredients in a large mixing bowl and whisk together.
  3. Combine milk, pumpkin, butter, egg yolk and vinegar in a small bowl and stir.
  4. Add pumpkin mixture to dry ingredients and stir.
  5. Gently fold in egg whites.
  6. Put batter in waffle maker.
  7. Enjoy this deliciousness!

Big thanks to, Pinterest, and the Food Network for these delicious recipes!

Special Events at Copper Creek Farm


Along with field trips, we host other special events for you as well!



Plan your little one’s (or yours) next birthday party with us. We guarantee the corn maze, hayrides, pig races, and cow train will be a big hit! They’ll love playing in the pumpkin patch, and the chicken show will keep them occupied while you slip away and check out Copper Creek Grill. You can’t forget to the try the homemade ice cream. It doesn’t get any better than that!


“I do’s”

Nestled in the forest at the foot of the Appalachian Mountains, the farm is truly the ideal location for a rustic wedding. The trees and beautiful scenery naturally decorate the event, and the friendly staff make your day that much more special.

We offer several different locations for you to choose from, and packages can be tailored to your specific wants and needs. Our wedding package offers you so much at a great price. Weddings for up to 150 guests include the site of your choice, a cabin for the bridal party, seating, tables, and use of the entire venue Friday 2:00 p.m.-Saturday 9:00 p.m. Our unique attractions will go over well with everybody in your party and all of your guests. Getting married in October? Have everybody check out our Halloween Haunts!