Sweet Corn Fritters

Sweet Corn Fritters

Ingredients

• 1 tablespoon olive oil
• 1/2† cup chopped onions
• 1/4 cup brunoise red peppers
• 1/4 cup brunoise yellow peppers
• 2 cups sweet corn kernels, (about 4 medium ears)
• 2 tablespoons chopped garlic
• 1/4 cup chopped green onions
• 3 eggs, beaten
• 1 1/2 cup milk
• 2 teaspoons baking powder
• 1 cup masa flour
• 2 1/4 cup flour
• Dash of Worcestershire Sauce
• Dash of Crystal Hot Sauce
• Solid vegetable shortening for deep-frying
• Creole Seasoning
• 2 cups CREOLE DIPPING SAUCE:
• 1 egg
• 1 tablespoon minced garlic
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped parsley
• 2 tablespoons chopped green onions
• 1 cup olive oil
• 1/4 teaspoon cayenne
• 1 tablespoon Creole or whole-grain mustard
• 1 teaspoon salt
   

Preheat the oil for frying. In a sauté pan, over medium heat, add the oil. When the oil is hot, add the onions, peppers, corn and garlic. Season with salt and pepper. Sauté for about 2 minutes, or until slightly wilted. Stir in 1/4 cup of the green onions. Remove and set aside to cool. Beat the eggs and milk together. Season with salt and pepper. Add the masa, flour,  and baking powder, beating and incorporating until the batter is smooth.
 
Fold the corn mixture into the batter. Season with salt and pepper. Season with a dash of Worcestershire Sauce and hot sauce. Set aside. Drop the  batter, a heaping tablespoon at a time, into pan of hot oil. When the beignets pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Fry until golden brown, about 4 minutes. 
Remove and drain on two separate paper-lined plates. Season with Creole Seasoning.
 
Serve the beignets with the dipping sauce on a platter.
 
Yields: 6 to 8 servings

Prairie Bacon Corn Chowder

Prairie Bacon Corn Chowder Enjoy this recipe from Dinners on a Dime

1 lb. bacon, chopped 4 c. potatoes, peeled and diced  2 c. onion, chopped 1/2 c. water 2 10-3/4 oz. cans cream of chicken soup 2 15-1/4 oz. cans corn, drained 16-oz. container sour cream 2-1/2 c. milk

In a skillet over medium-high heat, cook bacon for 5 minutes; drain. Add potatoes, onion and water to skillet. Cook for 15 to 20 minutes until tender, stirring occasionally. Drain; transfer mixture to a slow cooker. Combine remaining ingredients; add to slow cooker and stir to blend. Cover and cook on low setting for 2 hours. Makes 10 to 12 servings.

 

Fiesta Chili Corn Bread

Fiesta Chili Corn Bread Ingredients : Corn Bread Crust: 2 Pkgs.(8.5 oz.each) corn muffin mix 2 eggs lightly beaten 2/3C. milk 1 Can Mexican-style corn drained Filling: 1 Can chili without beans (15oz.) 1C. shredded cheddar cheese 1C. shredded Monterey Jack Cheese 1/2C. thinly sliced green onions with tops 1/2C. chopped pitted ripe olives Sour cream (optional) Instructions : Preheat oven 350f. Spray pan with vegetable spray. Combine corn muffin mix,eggs,milk and corn. Divide into two pie dishes. Bake about 20 min. or until golden brown. Heat chili in small saucepan & pour over cornbread crust then garnish with cheese,onions and olives on top (sour cream). Yield 16 servings

Sweet Corn Bread Pudding

Recipe courtesy Alton Brown

Yield: 6 to 8 servings

 

Ingredients

• 1/2 onion, diced fine
• 1 ounce unsalted butter
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary
• 1 (15-ounce) can creamed style sweet corn
• 1 cup heavy cream
• 2 eggs
• 1 teaspoon baking powder
• 1/2 cup yellow cornmeal, whole grain, stone ground
• 1/2 cup shredded Parmesan
• 1 teaspoon kosher salt
• Ground black pepper
• 2 cups cubed French bread

Directions

Heat oven to 350 degrees F.

Sweat onions with butter and herbs in an oven safe skillet until translucent.

Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes, or until set. Cool slightly before serving.

- 
Virginia Butterfield

Chi Chi's Corn Cake

Chi Chi's Corn Cake

 

 

Ingredients

• 1/2 cup butter
• 1/3 cup masa harina
• 1/4 cup water
• 1 1/2 cups whole kernel corn
• 1/4 cup cornmeal
• 1/3 cup white sugar
• 2 tablespoons heavy cream
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, beat butter with electric mixer until creamy. Add masa harina and water and beat until well combined.
3. In food processor or blender, process corn in short pulses to coarsely chop. Leave several pieces of whole corn. Stir the processed corn and the cornmeal into the butter mixture.
4. In a separate bowl, stir together sugar, cream, salt and baking powder until well combined. Stir sugar mixture into butter mixture and pour all into a 9x9-inch baking dish. Cover with foil.
5. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 50 to 60 minutes, or until pick inserted in center comes out clean. Remove baking dish from water bath and let rest 10 minutes. Serve using ice cream scoop or large spoon.

-- 
Virginia Butterfield

Cheesecake Pops

Cheesecake Pops

3 (8  oz) pkg. cream cheese softened
1 C. sugar
1 C. sour cream
1 t. vanilla  extract
3 eggs beaten
1 C. graham cracker crumbs
45 lollipop sticks (4  " long)
3 (10-12 oz) pkg. vanilla or white chips
3 T.  shortening
Toppings: grated coconut, grated chocolate, assorted sprinkles and  chopped 
nuts

Line the bottom of a 9" springform pan with parchment paper;  coat paper 
and sides of pan with cooking spray.  In a large bowl beat cream  cheese and 
sugar until smooth.  Beat in sour cream and vanilla until  blended.  Add 
eggs, beat on low speed just until combined.  Pour into  prepared pan.  
Place pan on a baking sheet.  Bake at 350 for 45-50  minutes or until 
center is almost set.  Cool on a wire rack for 10  minutes.  Carefully run a 
knife around the edge of pan to loose; cool 1  hour longer.  Cover and freeze 
overnight.
Remove from the freezer and  let stand 30 minutes.  Place cracker crumbs in 
a shallow bowl.   Working quickly, scoop out 1" balls of cheesecake; rolls 
each in cracker crumbs  and insert a lollipop stick.  Place on waxed paper 
lined baking  sheets.  Freeze for 1 hour or until firm.
In a microwave melt vanilla  chips and shortening at 70% power; stir until 
smooth.  Place toppings in  shallow bowls.  Dip cheesecake pops in vanilla 
chip mixture; allow excess  to drip off.  Roll in toppings.  Place on waxed 
paper, let stand until  set.  Store in the  refrigerator.

Strawberry Cheese Salad

Strawberry Cheese Salad

1 small box strawberry gelatin 
1 cup boiling water 
1 (10 ounce) package frozen sliced strawberries 
1 (8 3/4 ounce) can crushed pineapple, drained 
1 mashed banana (optional) 
3 ounces cream cheese 
1 cup sour cream 
1/2 cup nuts 

Combine strawberry gelatin boiling water in a bowl. Stir until gelatin is dissolved. Add strawberries. Stir until berries break apart. Add pineapple and mashed banana, if using. Mix until blended. Spoon half of gelatin mixture into an 8-inch square pan. Chill until set. Set other half aside at room temperature. Combine cream cheese, sour cream and nuts. Mix until well blended. Spread evenly on "set" gelatin. Pour remaining gelatin mixture over cheese mixture. Chill until set. 

Dilly Cream Cheese in Pastry

Dilly Cream Cheese in Pastry 


     1 (10 ounce) can refrigerated crescent roll dough
     1 (8 ounce) package cream cheese
     1 tablespoon prepared horseradish, or to taste
     1 teaspoon dill weed



Directions

    Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
    On a lightly floured surface, unroll the crescent roll dough into a rectangle, and press all of the seams together to make a single sheet. Spread horseradish over the top of the block of cream cheese, then sprinkle with enough dried dill to cover. Place the block of cream cheese dill side down in the center of the sheet of dough. Sprinkle the other side with enough dill to cover.
Wrap the dough around the cheese like a present, and seal any openings. Place on the prepared baking sheet.
    Bake for about 20 minutes in the preheated oven, or until the pastry is golden brown. Serve warm.



Dorie
http://groups.yahoo.com/group/Momsmenuplan/

15 Min Lemon Cheesecake

 15 Min Lemon Cheesecake

  Recipe By     :
  Serving Size  : 6    Preparation Time :0:00
  Categories    : Cheesecakes                      Fruits

    Amount  Measure       Ingredient -- Preparation Method
  --------  ------------  --------------------------------
   -41
                          -----CRUST-----
       1/3  cup           Powdered sugar
       1/2  cup           Butter/oleo -- melted
     1 1/2  cups          Graham cracker crumbs
                          -----FILLING-----
     8      ounces        Cream cheese
     1      package       Instant lemon pudding
     2      cups          Milk

  Mix sugar; crumbs, and oleo. 
Bake as for crumb crust. 
Mix cream cheese until smooth. Gradually blend in 1/2 cup milk until smooth and creamy. 
Add remaining milk and pudding mix. Beat slowly with egg beater for 1 minute.
  Do not overbeat. Pour into cooled crust. Chill


                     - - - - - - - - - - - - - - - - - -
From www.recipesource.com

Amish Dessert Cheeseball

Amish Dessert Cheeseball

Hands-On Time: 5 minutes
Total Time: 5 minutes
Servings: 12

1 pkg. (8 ounce) cream cheese
1/2 cup butter (do not use margarine)
1/4 tsp. vanilla
2 tbsp. brown sugar
3/4 cup powdered sugar
3/4 cup mini chocolate chips

Mix together with mixer. Let set for 2 hours. Roll into ball and place on serving dish. Let set for another hour. Serve with graham crackers.

Source: Duncan Hines

Braided Brunch Omelette

Braided Brunch Omelette

Serves/Makes:8

Ingredients
8 eggs, beaten
3 green onions, chopped (optional)
1 cup (225 ml) cheddar cheese, grated
chopped ham (optional)
veggies, chopped (optional)
2 rolls of crescent rolls (reduced fat or regular)

Preparation
Take one roll of crescent rolls and line the bottom of stoneware or baking
pan.
Smooth out perforated lines with roller or by hand.
Take other roll of crescent rolls and connect the long ends to the bottom of
the crescent rolls with flaps hanging over the sides.
Scramble 8 eggs with onions (Do not over scramble, but not too runny).
Combine with veggies and ham, if using.
Place eggs over crescent and add cheese.
Twist the ends of the "flaps" to make it look like a braid.
Bake for 25 minutes at 375 degrees (200 C.).

Sunrise Coffeecake

Sunrise Coffeecake

1 (8 ounce) can refrigerated crescent dinner rolls
1/4 cup orange marmalade
1/2 cup sifted confectioners' sugar
2 teaspoons milk
1/4 teaspoon vanilla extract

Unroll crescent roll dough and separate into triangles. Spread with marmalade and roll up each triangle, starting at shortest side. In greased 8-inch round baking pan, arrange rolled triangles, point-side-down, in a spoke fashion. Bake at 350 degrees F for 20 minutes or until golden brown. Immediately invert onto rack and place right-side-up on serving plate. Mix together confectioners' sugar, milk and vanilla extract until smooth; drizzle over warm coffeecake. Serve warm.

Cinnamon Apple Pancakes

Cinnamon Apple Pancakes

2 c. whole wheat flour
4 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
2 eggs, lightly beaten
2 c. fat-free milk
2 Tbls. honey
1 Tbls. olive oil
1 medium apple, peeled, cored and chopped 

In a large bowl, combine the flour, baking powder, cinnamon and salt. Combine the eggs, milk, honey and oil; stir into dry ingredients just until moistened. Add apple. Pour batter by 1/3 cupfuls onto a hot nonstick skillet or griddle coated with nonstick cooking spray. Turn when bubbles form on top; cook until second side is golden brown. 

Yield: Six servings 

Dutch Apple Breakfast Ba

Dutch Apple Breakfast Bake 

  Take a shortcut using refrigerated sweet rolls and convenient pie filling in a luscious streusel-topped coffee cake.


Prep Time: 25 Min 
Total Time: 1 Hr 25 Min 
Makes: 12 servings 

1/2 cup LAND O LAKES Unsalted or Salted Butter, melted
2 cans (13.9 oz each) Pillsbury refrigerated orange flavor sweet     rolls with icing (8 rolls each)
1 can (21 oz) apple pie filling with more fruit
1 package (8 oz) cream cheese, softened
3/4 cup sugar
2 teaspoons grated orange peel
1 teaspoon vanilla
1 EGGLAND'S BEST egg
2/3 cup sour cream
1/2 cup shredded sharp Cheddar cheese (2 oz)
1/2 cup Pillsbury BEST All Purpose Flour
1/2 cup Fisher Chef's Naturals Natural Sliced Almonds
1/2 cup Smucker's Sweet Orange Marmalade
1 1/2 cups frozen (thawed) whipped topping, if desired



Heat oven to 375F. Pour 1/4 cup of the melted butter into ungreased 
13x9-inch (3-quart) glass baking dish. Separate dough into 16 rolls; set
icing aside. Cut each roll into 6 pieces; arrange pieces on butter in 
baking dish. 

Pour pie filling into medium bowl. Cut apples into small pieces with 
clean kitchen scissors or knife; spoon filling over roll pieces. 

In large bowl, beat cream cheese, 1/2 cup of the sugar, 1 teaspoon of 
the orange peel and vanilla with electric mixer on medium speed until 
well blended. Beat in egg and sour cream until well blended. Spoon over 
apple layer; spread to cover.

In small bowl, mix remaining 1/4 cup butter, 1/4 cup sugar, cheese and 
flour until mixture looks like coarse crumbs. Stir in almonds. Sprinkle 
mixture over cream cheese layer.

Bake 30 to 40 minutes or until set and topping is golden brown. Cool on 
cooling rack 20 minutes.

In small microwavable bowl, mix contents of 2 icing containers, 
remaining 1 teaspoon orange peel and marmalade. Microwave uncovered on 
High 40 seconds; stir.

For 12 servings, cut apple bake into 4 rows by 3 rows. Serve with sauce 
on the side. Garnish each serving with 2 tablespoons whipped topping.

Source: Pillsbury

THE BEST BUTTERMILK PANCAKES

THE BEST BUTTERMILK PANCAKES

2 c. flour
1/4 c. sugar
1 tsp. soda
1 tsp. salt
2 1/4 c. buttermilk
2 eggs
1/4 c. melted shortening or salad oil

1. Measure dry ingredients and set aside.

2. In small bowl, combine buttermilk, eggs, and oil or shortening.

3. Add liquid ingredients to dry ingredients - beat with rotary beater or wire whisk

until smooth.

4. Heat griddle, pour batter by quarter cups onto griddle. Bake until puffy and bubbly.

Turn and bake on other side.

5. Serve hot with butter and syrup.

6. Yields 1 dozen 6 inch pancakes.  Enjoy.

Upside Down Sticky Muffins

Upside Down Sticky Muffins 


1/2 cup melted butter or margarine, divided 
3/4 cup firmly packed brown sugar, divided 
1 tsp light corn syrup 
3/4 cup finely chopped walnuts 
1 1/2 cups all-purpose flour 
1 tbsp baking powder 
2 tsp cinnamon 
1/4 tsp salt 
1 egg 
1/2 cup milk 
1 tsp vanilla 


Heat oven to 350 F. 

Lightly grease 12 muffin cups. 

Combine 1/4 cup butter, 1/4 cup brown sugar and corn syrup; mix well. 

Spoon into muffin cups; sprinkle each with walnuts. 

Combine remaining 1/2 cup brown sugar, flour, baking powder, cinnamon and salt; mix well. 

Combine remaining 1/4 cup butter, egg, milk and vanilla; blend well. 

Add to flour mixture; stir just until dry ingredients are moistened. Spoon over walnuts in muffin cups. 

Bake at 350 F in upper third of oven for 20 minutes or until lightly browned. Remove from oven; loosen edges. Invert onto cooling surface. 

Place any walnut mixture left in cups on top of muffins. 

Peach Muffins

Peach Muffins

1/2 cup peaches, chopped 
1/3 cup butter 
1/2 cup sugar 
1 egg 
1 1/2 cup flour 
1 1/2 tsp. baking powder 
1/2 tsp. salt 
1/4 tsp. nutmeg 
1/2 cup milk

Topping:
1/2 cup sugar 
1 tsp. cinnamon 
1/2 cup melted butter 

Cream butter and sugar. Add egg and mix. Stir in flour, baking powder, salt and nutmeg alternately with milk. Stir in peaches. Fill greased muffin cups 2/3 full. Bake 20-25 minutes at 350 degrees F. 

For topping: Mix cinnamon and sugar. As soon as muffins are done, dip the tops in melted butter and then in cinnamon-sugar mixture. Serve warm. Makes 12 muffins.

Classic Yellow Cupcakes

Classic Yellow Cupcakes


Sugar substitute makes these golden cupcakes a wonderfully sweet treat, whether used for dessert or as a fast snack. Light and buttery, the divine bites make a perfect contribution to a spring baby shower or a casual ending to lunch with friends. —Taste of Home Test Kitchen
This recipe is:
Healthy
 
 
    * 18 Servings
    * Prep: 15 min.
    * Bake: 20 min. + cooling
Ingredients
    * 2/3 cup butter, softened
    * 3/4 cup sugar blend
    * 3 eggs
    * 1-1/2 teaspoons vanilla extract
    * 2-1/4 cups cake flour
    * 2 teaspoons baking powder
    * 1/4 teaspoon salt
    * 3/4 cup fat-free milk
    * Fat-free whipped topping, optional
    * 1 teaspoon confectioners' sugar
Directions
    * In a large bowl, cream butter and sugar substitute until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, mixing well after each addition.
    * Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until lightly browned and a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
    * Top with a dollop of whipped topping if desired, then dust with confectioners' sugar. Yield: 1-1/2 dozen.
 
Nutrition Facts: 1 cupcake (calculated without whipped topping) equals 171 calories, 8 g fat (4 g saturated fat), 54 mg cholesterol, 171 mg sodium, 22 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.
 
Classic Yellow Cupcakes published in Light & Tasty April/May 2006, p33

Mint Brownie Cupcakes

Mint Brownie Cupcakes
 

"Are they a brownie or are they a cupcake?" There's no wrong answer to this question, I tell my first-grade students. I found the recipe when I began teaching nearly 20 years ago. I grew up on a farm in north-central Alberta and love to bake for my husband, a psychologist, and our children. —Carol Maertz, Spruce Grove, Alberta
This recipe is:
Contest Winning
 
 
    * 10 Servings
    * Prep: 25 min. + cooling
    * Bake: 15 min. + chilling
Ingredients
    * 1/2 cup mint chocolate chips
    * 1/2 cup butter, cubed
    * 1/2 cup sugar
    * 2 eggs
    * 1/2 cup all-purpose flour
    *
      TOPPING:
    * 2 cups miniature marshmallows
    * 1/3 cup 2% milk
    * 1/2 teaspoon peppermint extract
    * Green or red food coloring, optional
    * 3/4 cup heavy whipping cream, whipped
    * Additional chocolate chips, optional
Directions
    * In a large microwave-safe bowl, melt chips and butter; stir until smooth. Cool slightly; stir in sugar and eggs. Gradually stir flour into chocolate mixture until smooth.
    * Fill paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Remove from pan to a wire rack to cool.
    * In a large saucepan, cook and stir marshmallows and milk over low heat until smooth. Remove from the heat; stir in extract and food coloring if desired. Transfer to a bowl; refrigerate for 15 minutes or until cooled. Fold in whipped cream. Spread over cupcakes. Refrigerate for at least 1 hour. Sprinkle with additional chocolate chips if desired. Store in the refrigerator. Yield: 10 cupcakes.

Nutrition Facts: 1 cupcake equals 311 calories, 20 g fat (12 g saturated fat), 91 mg cholesterol, 94 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.
 
Mint Brownie Cupcakes published in Country Woman May/June 2000, p31