Mexican Street Corn

Casserole

I could hardly wait toi share this wonderful recipe with you, from Lauren's Latest cooking blog site. (She has a treasure trove of videos and printable recipes.)

Have you had Mexican Street Corn? If you have, just imagine having all those exquisite flavors in a sit-down casserole dinner!  I know you will love this, as it is a perfect balance for pork chops, chicken, fish or steaks.  Or serve it by itself with hot tortillas, or crisp corn chips.  I think you will find many excuses to serve this often!

I hope you will enjoy this recipe, soon, and let us know how much you loved it!

Thanks for dropping by.  Come back often; our door is always open and the coffee's always on. Until next recipe - rolling pins up!  💛

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Mexican Street Corn Casserole

Your favorite Mexican Street Corn turned into a casserole! All the same Mexican flavors but OFF the cob!

YIELD: 6 SERVINGS

 

PREP TIME: 10 MINUTES

 

COOK TIME: 45 MINUTES

 

TOTAL TIME: 55 MINUTES

INGREDIENTS:

• 2 tablespoons butter
• 1/2 large onion, diced
• 4 cobs of fresh sweet corn
• 4 oz. can diced mild green chiles
• 15 oz. jar alfredo sauce
• 1 teaspoon cumin
• 1/2 teaspoon smokes paprika
• salt & pepper, to taste
• 1/2 cup grated cojita cheese plus more for garnish
• fresh cilantro, chili powder for garnish

DIRECTIONS:

1. Preheat to 400 degrees.
2. In large cast iron skillet, melt butter over medium heat. Saute onion in butter for 5 minutes. While onion is cooking, cut fresh corn off the cob and use the back of the knife to scrape out the milk. Once onion is tender, add in corn to the pan with diced green chiles. Cook another 3 minutes. Add in alfredo sauce, cumin, paprika, salt, pepper and half of the cojita cheese.
3. Bake for 20 minutes in a hot oven until bubbly. Top with remaining cojita cheese, fresh cilantro and a sprinkling of chili powder.

Thank you:  http://www.laurenslatest.com/mexican-street-corn-casserole/print

CHEDDAR BACON RANCH

CHICKEN PASTA

There are so many recipes floating in cyber space for this recipe  It truly is a wonderful dish to serve. I selected this recipe, as it is a Weight Watchers' recipe [shared by Riverbend].  So many pasta dishes are strictly taboo for those of us who watch our daily intake.  I was happy to find this guilt free recipe. The number of points for WW depends on how large our serving is. This recipe serves four.

If you are not a WW person, simply go for the gold.  [1/2 lb bacon, regular butter, regular ranch dressing mix, regular milk (or 1/2 & 1/2) and full on aged cheddar cheese.]

Sunny's Notes.  I will have to add my veggie to this dish, which will be either cooked (tender) broccoli or fresh spinach.  You could also add chopped, cooked (tender) cabbage or kale.

I hope you will enjoy this recipe, soon, and let us know how much you loved it!

Thanks for dropping by.  Come back often; our door is always open and the coffee's always on. Until next recipe - rolling pins up!  💛

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CHEDDAR BACON RANCH CHICKEN

Ingredients:

1/2 lb whole wheat penne pasta
4 slice bacon, diced
1/2 tbsp light butter
1 large chicken breast, boneless & skinless, cut into bite sized pieces
1 tbsp all purpose flour
1/2 pkg ranch dressing mix (1/2oz)
1 c fat free milk
1/2 c fat free shredded cheddar cheese
salt & pepper to taste

Directions:

1. Cook pasta according to package directions in boiling salted water; drain, return to pot, and keep warm.

2. Meanwhile, cook bacon in a large skillet over medium heat until crisp. Drain on paper towels. Drain all but 1/2 tablespoon of bacon drippings from the pan.

3. Season the chicken with salt and pepper. Add the butter to the reserved bacon drippings, then add the chicken to the same skillet. Cook until tender, no longer pink, and slightly browned.

4. Sprinkle the flour and ranch dressing mix over the chicken, stirring to coat evenly. Stir in the milk, and cook, stirring occasionally, until thickened and bubbly. Stir in the cheddar cheese and half of the reserved bacon; cook and stir until the cheese is melted. Taste for seasoning and adjust as needed.

5. Serve each plate of pasta with more bacon sprinkled over the top.

SUMMERTIME LEMONY TRIFLE

(PARFAIT)

Just the mention of something lemony gets my taste antennas working overtime! From the crisply sweet first sip of lemonade to the divine flavor of a lemon cake, I am always up for giving it a try.  I have found that there are seldom times when we need to back off the lemon flavor [just a bit], but pretty much lemon enhances whatever it touches.

So when I found this fantastic recipe for lemon trifle, I couldn't wait to share it with you. I had a bit of techo difficulty getting it to you, plus I lost the original post from Melissa Sperks [recipe author], but at last i made made it past most of the speed bumps.  And here we are!

Traditionally, trifles are done with lady fingers posted vertically around the clear glass dish (that is the trademark trifle look). So, in reality, this is actually a parfait (layered pudding), not a trifle. Either way, though, it is a classic and elegant dessert to take along, or serve to guests in your own home.  It is amazingly easy to put together, which makes it win-win for everybody.

I hope you will enjoy this recipe, soon, and let us know how much you loved it!

Thanks for dropping by.  Come back often; our door is always open and the coffee's always on. Until next recipe - rolling pins up!  💛

            

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OUTRAGEOUS LEMON LOVERS TRIFLE

PRINT

Author: Melissa Sperka

Serves: 12

INGREDIENTS

• 1 Lemon Lovers Pound Cake, cut into 1-inch cubes {Or, Lemon Burst Buttermilk Cake)
• ½ cup granulated sugar
• ½ cup fresh lemon juice
• 1 (2.7 oz) box Dream Whip
• 3 cup very cold whole milk, divided
• 2 (3.4 oz) boxes instant lemon pudding mix
• 16 oz frozen whipped topping OR 4 cups fresh sweetened whipped cream
   Coupons
• 2 Tbsp grated white chocolate
• Lemon slices and sprigs of fresh mint for garnishing

INSTRUCTIONS

1. In a small saucepan over medium-high heat the granulated sugar and lemon juice together. Stir until the sugar is completely dissolved then set aside to cool.
2. In the bowl of a stand mixer whip together the Dream Whip [The box contains 2 envelopes use both] and 2 cups of cold whole milk. Whip for 5 minutes or until soft peaks form.
3. Add both packages of lemon pudding and the remaining 1 cup of whole milk. Whip for 2-3 minutes until thickened.
4. To assemble, Divide the cubed cake in half. Begin with a layer of cubed cake on the bottom of the trifle bowl. Brush with ½ of the lemon syrup. Add a layer of lemon cream and ½ of the whipped cream. Repeat with cake, brush with lemon syrup, lemon cream ending with whipped cream.
5. Sprinkle the top with grated white chocolate and garnish with lemon slice and fresh mint if desired.
6. Chill thoroughly for at least 4 hours prior to serving.

NOTES

A bakery lemon or vanilla pound cake may be substituted, if desired.

BUTTER PECAN BArs

Hello, my friends!

I have found the perfect cookie bar in this recipe. Take alomg or serve at home.  These bars are easy to put together with marvelous, melt-in-your-mouth goodness, no matter how you serve them. The recipe is from Favorite Family Recipes, and was tweaked from a Taste of Home recipe.  

Can you imagine how delicious these would be served with a scoop of ice cream on top with caramel syrup?  What a great dessert.  The trick would be in keeping them from disappearing from the pan before you are ready to serve!

Thanks for dropping by.  Come back often; our door is always open and the coffee's always on. Until next recipe - rolling pins up!  💛

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BUTTER PECAN SQUARES

YIELD: 16

PREP TIME:10 MINUTES

COOK TIME:45 MINUTES

TOTAL TIME:55 MINUTES

INGREDIENTS:

• 1 box (18.25 ounces) Butter cake mix
• 3 eggs
• 1/2 cup butter, softened
• 2 cups chopped pecans
• 8 ounces cream cheese, room temperature
• 3 1/2 cups powdered sugar

DIRECTIONS:

1. Pre-heat oven to 350 degrees.
2. In a large mixing bowl, combine the cake mix, 1 egg, butter, and pecans. Mix well.
3.  Press into a greased 9x13 pan.
4. In the bowl of a stand mixer, beat together the cream cheese, 2 remaining eggs, and the powdered sugar until well combined. Pour over the crust.
5. Bake for 45-50 minutes or until the top is golden brown and the center is set. It should be gooey, but not runny.
6. Cool completely before cutting, 1-2 hours. Store in the refrigerator.

lightly adapted from Taste of Home

EASY, TASTEY CROCK POT

 CASHEW CHICKEN

Hello, My Friends! 

It's time to share another recipe again, so rolling pins up!

I am so in love with Chinese food, the Americanized version. But, having said that, I must add that I am very fussy about my Chinese food.  You can find a wide variety of preparation from Panda's (which I love as mall food) to high quality restaurant food.  In all my searching for great restaurant Chinese food, I found Kim's Restaurant, Medford, Oregon in the 50's, 60's and into the 70's was the perfect cuisine.  I found a couple other very good ones too, but since the China Hut.  They know how to do pan fried noodles.  They have the best shrimp sauce, ever (I could drink it from the bottle). The food is always steaming hot and fresh, and there are tons of left-overs to take home. 

There are times when we can't treat ourselves to restaurants, so I like to find really good recipes to prepare at home.  Today's recipe is one of those.  Not only is it easy, it is delicious.  I serve it on Jasmine White Rice, and it satisfies that special oriental food craving

I found the recipe on Favorite Family Recipes blog (one of my very favorite bogs).  This is what they had to share about Cashew Chicken:

Did you know that Cashew Chicken was not invented in China?  It was invented in Springfield, Missouri in the United States in 1963.  A chef from China, David Leong, created the dish as he was trying to incorporate the flavors of his homeland with the tastes of the local residents.  It became a very popular dish and he was very open to sharing the recipe with other restaurant owners.   Now over 50 years later, the entree that consists of bite-sized pieces of fried chicken in the rich brown sauce with crunchy cashews is on the menu of almost every Chinese restaurant in the United States

How fun it is to learn about foods we enjoy.  Try this recipe, soon.  You will  love it!

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CROCK POT CASHEW CHICKEN

Ingredients

• 2 lbs boneless skinless chicken breasts (About 4 pieces), cut into smaller pieces
• 1/4 cup all purpose flour
• 1/2 tsp black pepper
• 1 Tbsp canola oil
• 1/4 cup soy sauce
• 2 Tbsp rice vinegar
• 2 Tbsp ketchup
• 1 Tbsp brown sugar
• 1 garlic clove, minced
• 1/2 tsp grated fresh ginger
• 1/4 tsp red pepper flakes
• 1/2 cup UNSALTED cashews

Instructions

• Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture.
• Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
• Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.
• Cook on LOW for 3 to 4 hours. Add cashews and stir.

This recipe came from The Recipe Critic who adapted the recipe from 365 Days of Crockpot

Please drop by again - coffee's on!

HUMMINGBIRD CAKE

Adapted from SOUTHERN LIVING
[via Sally's Baking Addiction]

Rolling Pins Up!

I have to admit that even though I have heard about the wonderful Hummingbird Cake for years, now, I have never enjoyed one bite of one!  But this cake has all the goodies I love so much in a special treat:  Bananas, pineapple and nuts.  In my favorites list of desserts banana bread and pineapple upsidedown cake beckon me, so I believe every tantalizing word I have heard about the Hummingbird Cake.

My daughter, Wynter Corcoran watches her gluten, and she has been blessed by her friend Happy Weinhold with the gift of the gluten free version,  I have not found that recipe, but I will check with these gals to see about getting that recipe to post here.

In the meantime,  I hope you will try this recipe and share your thoughts with us here!

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HUMMINGBIRD CAKE

Ingredients:

• 2 cups (250g) Diamond of California chopped pecans1
• 3 cups (370g) all-purpose flour (spoon & leveled)
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon salt
• 2 cups mashed banana (4 ripe bananas)
• one 8 ounce can crushed pineapple2
• 3 large eggs, at room temperature
• 2/3 cup (160ml) vegetable or canola oil (or melted coconut oil)
• 1 cup (200g) packed light or dark brown sugar
• 3/4 cup (150g) granulated sugar
• 2 teaspoons pure vanilla extract

Cream Cheese Frosting

• two 8 ounce (450g) block cream cheeses, softened room temperature (16 ounces)
• 3/4 cup (175g) unsalted butter, softened to room temperature
• 5 cups (600g) confectioners' sugar
• 1 Tablespoon milk
• 2 teaspoons pure vanilla extract
• 1/8 teaspoon salt, or more to taste


Powered by Chicory

Directions:

1. Preheat the oven to 300°F (149°C). Spread pecans onto a lined baking pan. Toast for 8 minutes. Remove from the oven. Turn oven up to 350°F (177°C), then grease and lightly flour three 9-inch cake pans.
2. Whisk the flour, baking soda, cinnamon, allspice, and salt together in a large bowl.
3. Whisk the rest of the cake ingredients in a medium bowl. Pour wet ingredients into dry ingredients and whisk until completely combined. Fold in 1 and 1/2 cups toasted pecans. (Save the rest for garnish.)
4. Spread batter evenly between the 3 prepared cake pans. Bake for 26-29 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking.
5. Remove cakes from the oven and allow to cool completely in the pans set on a wire rack. Once completely cooled, remove cakes from pan and level the tops off so they are flat. I simply use a serrated knife. Discard the tops or eat. YUM!
6. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add confectioners' sugar, vanilla, milk, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste. Add more salt if needed.
7. Assemble and frost: Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and evenly cover the top with frosting. Finish with the third cake layer and spread the remaining frosting all over the top and sides. Garnish with leftover toasted pecans. Refrigerate for at least 30 minutes before slicing or else the cake may gently fall apart as you cut.
8. Leftover cake is delicious covered and stored in the refrigerator for up to 5 days.

Make ahead tip: Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, covered tightly. Refrigerate prepared frosting in an airtight container, then bring to room temperature when ready to use. Frosted or unfrosted cakes may be frozen up to 2 months, thaw overnight in the refrigerator and bring to room temperature, if desired, before serving.

Recipe Notes:

1. I've gotten several questions about leaving out the pecans due to allergy. You can leave them out without replacing with anything. Stirring in 1 cup of sweetened shredded coconut would be wonderful though!
2. Slightly drain the crushed pineapple. You want a little juice, but not all of it!

Want to make cupcakes or another size cake? This recipe will make at least 32-35 cupcakes. Fill liners 2/3 full and bake 20-22 minutes or until cooked through. You can halve the recipe for less cupcakes, but things get tricky with the eggs. I recommend using 1 egg plus this: crack a 2nd egg in a separate bowl, whisk it, and use about half. This recipe also fits into a bundt pan, though the bake time will be long-- 55-65 minutes. Use a toothpick to test for doneness. Too much batter for a 9x13 pan, but a 12x17 sheet pan would be perfect. About 20-25 minutes, keep a close eye to not overbake.

Adapted from Southern Living

Please drop by again - coffee's on!