Hot Pepper Jack Corn Dip from Melissa's Southern Style Kitchen

I can't get enough recipes with corn. I've stated this every time I find, and post, a new recipe with corn.
I love this blog that I follow and have given permission to simply copy and paste a recipe that I admire. This is one of those recipes that sounds and looks great.
Thank you again Melissa for allowing me to post your recipes on my blog!


This is the perfect dip to take to a family gathering and I may make it this Fall for our Cul-deSac block party.



http://www.melissassouthernstylekitchen.com/2014/07/hot-pepper-jack-corn-dip.html


enjoy!
Peace in the Kitchen!

Corn Pudding

Just another Corn recipe that I love. This one's baked in a Cast Iron Skillet.

Cast Iron Skillet Corn Pudding.

Here's what you'll need:
1 - 10" Cast Iron Skillet
Preheat the oven to 350 degrees.


1 TBS Vegetable Oil
1 TBS Butter
1 Onion, diced
1 1/2 C Corn (canned or frozen, thawed)
1 large Red Bell Pepper, diced
1/2 tsp Cumin
1/8 tsp Cayenne Pepper
1/4 C Corn Meal
2 TBS Flour
1/2 tsp salt
1  can of Creamed Corn
4 Eggs, beaten
1 - (4oz.) can of diced Green Chiles
1 C shredded Pepper Jack Cheese
1 TBS Butter

In the Skillet on medium heat:
Oil
Butter
Add Onions when Butter is melted.
Cook 5 minutes, stirring often.

Add:
Corn
Red Pepper
Cumin
Cayenne Pepper
Cook 3 minutes, stirring often.
Remove from heat and cool.

In a mixing bowl:
Corn Meal
Flour
Salt
Whisk Well.
Add:
Creamed Corn
Eggs
Chiles
Cheese
Fold by hand until well combined.

Fold the Onion Mixture into the Corn Meal Mixture and mix well.

Return the skillet to the stove on medium high heat.
Add 1 TBS Butter and melt.
Coat the entire bottom of the skillet.
Pour in the batter.
Bake for 30 - 35 minutes.

Enjoy!
Peace in the Kitchen!

Christmas Cookies in a Jar. A great Gift idea for friends and coworkers.

Last year my wife gave these as gifts for her coworkers. It's a great Christmas gift for friends during the Holidays.
These are two of our favorite recipes.

For each mix you'll need a 1 quart jar and decorative Christmas tags. Attach the tags to the jar with the directions for making the cookies.
You can add a decorative circle of Christmas fabric over the lid. Use pinking shears to give it a decorative edge and tie it on with a Christmas string or raffia.

Cranberry Oatmeal Cookies:
This makes one jar of cookie mix.

1 C + 2 TBS Flour
1/2 C Rolled Oats
1/2 tsp Baking Soda
1/2 tsp Salt
1/3 C Brown Sugar
1/3 C Granulated Sugar
1/2 C Dried Cranberries
1/2 C White Chocolate Chips
1/2 C Chopped Pecans

Layer the ingredients in the jar, in the order listed above.
Attach a decorative Christmas label with the following instructions:

Preheat the oven to 350 degrees. Line a sheet pan with parchment paper.
In a medium bowl mix together, 8 TBS softened butter, 1 egg, 1 tsp vanilla.
Beat until creamy. Add the jar of ingredients and mix well.
Use a 1 1/2" cookie scoop and place 2" apart on the pan.
Bake for 8 - 10 minutes. Remove pan and cool on a rack for 10 minutes.
Transfer cookies to the rack and cool completely.

Enjoy!
Peace in the Kitchen!


Cowboy Cookies:
This recipe makes one jar of cookies.

1 1/3 C rolled oats
1/2 C brown sugar
1/2 C granulated sugar
1/2 C chopped pecans
1 C chocolate chips
1 1/3 C flour
1 tsp baking powder
1 tsp baking soda
1 /4 tsp salt

Layer the ingredients in the jar, in the order listed above.
Attach a decorative Christmas label with the following instructions:

Preheat the oven to 350 degrees. Line a sheet pan with parchment paper.
In a medium bowl, mix together 8 TBS butter, melted, 1 egg, 1 tsp vanilla.
Add the jar of ingredients and mix well. Use a 1 1/2 " cookie scoop.
Place 2" apart on the pan. Bake for 11 - 13 minutes. Cool the pan on a rack
for 10 minutes. Transfer cookies to rack and cool completely.

Enjoy!
Peace in the Kitchen!

Fall Corn Pudding

This recipe is new and I've added it to my post called:

Corn, a collection of recipes all in one place! 20 recipes

I love all things made with corn. It's always difficult for me to choose a corn dish, each year, to serve at Thanksgiving. I have so many and I love them all.
I have been making Julia Child's Corn Timbale every year since..... 1985. It's the family's favorite. But, each year I sneak in a new corn recipe.


Fall Corn Pudding:

Here's what you'll need:
1 - 9"X9" baking dish or  Gratin baking dish, sprayed with a vegetable cooking spray.
Preheat the oven to 375 degrees.

1 stick (8TBS) Butter
1/4 C Granulated Sugar
3 Eggs
1 (8oz.) container of Cream Cheese
1 1/2 tsp Vanilla
1/4 tsp Nutmeg
1 1/2 tsp Cinnamon
1/4 tsp Ground Cloves
1 (8.5oz) package of Corn Muffin Mix
1/4 C Heavy Cream
1 (15oz.) can of Creamed Corn
1 (15.25.oz) Canned Sweet Corn, drained

In a large mixing bowl:
Butter
Sugar
Beat with a hand mixer until creamy.

Add:
Eggs, continue beating until well incorporated.
Add:
Sour Cream
Vanilla
Nutmeg
Cinnamon
Cloves
Continue beating well.

Fold in, by hand:
Creamed Corn
Sweet Corn
Pour into the pan.
Bake for 45 mins. - 1 hour.
Remove from the oven to a rack and cool 10 minutes.
Serve warm.

Enjoy!
Peace in the Kitchen!

Hatch Apple Pie with a Slice of Sharp Cheddar Cheese

I enter our local Hatch Chile Festival Recipe Contest every year and I've been a finalist several times. One year a Hatch Apple Pie took first place.
Here's my version of the pie.
The nice thing about this pie is that it's not over spiced so that you have a chance to taste the Chiles.
I also top mine with a slice of Sharp Cheddar Cheese.

I know this may sound crazy, but I top each piece of pie with a thick slice of  Sharp Cheddar Cheese and place it under the broiler just until it begins to melt.
The first time I had Cheddar Cheese topped Apple Pie was in New York City at Bloomingdale's Cafe.

It was their signature Apple Pie, without the Hatch Chiles of course....... because it takes a Texan to bake Chiles into an Apple Pie Y'all!

Crust:
This is a very basic Pie Crust that you could use for any Double Crust Pie.
1 3/4 C Flour
9 TBS chilled Butter, cut into 1/4" pieces
1/3 C Ice Cold Water ( just enough to form a dough)

Place the flour in a food processor and gradually add the Butter, pulsing until you have a coarse consistency.
With the processor running, drizzle in enough water to hold the dough together.
Remove the dough and form two balls. Wrap each one in plastic wrap and refrigerate 30 minutes.

Preheat the oven to 375 degrees.

Filling:
1/4 C Brown Sugar
1/2 C Flour
1 tsp Cinnamon
4 C Apple slices
1 C  Diced, Roasted, Hatch Green Chiles.( I use the canned Whole Hatch Chiles) Easier, cleaner and quicker. I don't really like the charred mess that roasted chiles become. The consistency of the roasted ones becomes "mush". I like the chunks of the canned chiles.
Sharp Cheddar Cheese for topping each slice. Try it..... you may just love it! I do.



In a mixing bowl:
Sugar
Flour
Cinnamon
Whisk well.
Add Apples and Hatch Chiles.
Toss until well coated.

Roll out one ball of crust and place it in a 9" Pie Pan.
Add the filling.
Roll out the other ball and gently transfer it to the top of the pie.
Pierce it several times with the tunes of a fork.
Bake for 45 minutes. It should be Golden Brown.
Remove from the oven and transfer to a rack and cool for 15 minutes.

I wanted to share my new Pi Pan that I bought from Food52.

Pretty Cool Huh?

Enjoy!
Peace in the Kitchen!

Tex - Mex Macaroni Salad

I live in Texas and it's easy to turn most recipes into Tex - Mex and we do it all the time.
It doesn't matter if it's an Entree, a Soup, an Appetizer, a Dessert, a Cocktail , a Breakfast dish or a Salad. This is a very simplified recipe with precise measurements of ingredients.

Here's my adapted version of a Mexican Macaroni Salad from Ree Drumond, The Pioneer Woman.


Tex - Mex Macaroni Salad:

1 pound of Elbow Macaroni, cooked according to package directions and drained.
1 (11oz.) can of Mexi Corn, drained.
1 (15oz.) can of Black Beans, rinsed and drained.
1 (10 oz.) can of  Diced Tomatoes with Green Chiles, drained.
1 (2.25oz.) can of sliced Black Olives, drained.
3 Green Onions, chopped
1/2 C chopped Red Onion

Toss all ingredients in a large serving bowl and mix well.

Dressing:

1 C Pace Picante Sauce
1 C Sour Cream
1/4 C Mayonnaise
1/2 tsp Cumin
Salt and Pepper to taste.
Whisk all ingredients in a small bowl and pour over the salad.
Season to taste with Salt and Pepper
Stir until well combined.

Cover and refrigerate for 1 hour.
Serve chilled.

Enjoy!
Peace in the Kitchen!

Stone Ground Whole Wheat Soda Bread from my Aunt Faye.

I started a collection of my favorite recipes when I was living in Steamboat Springs, Colorado in the 70's. I had been to college, joined the Peace Corps, returned to college and then had no idea what I wanted to do with my life. I was a free spirit and decided I needed to take some time to ski.  I was raised in Michigan and when I was in High School, I joined the ski club and that passion was ignited. I chose to spend time in Colorado.  Colorado had such an impact on my life that I decided to invest in some land there in 1990 . Twenty Four years later we increased that 2.5 acres of land to 5 acres. It's our retirement vacation spot in the Sangre de Cristo Mountains. While I was there in the 70's I worked in 3 different restaurants to support my skiing habit. I also did some freelance design to afford the best ski equipment. I became obsessed with cooking and recipes and that's when I started a collection of my "Best of the Best" recipes.
It all started with the influence of my Aunt Faye. I talk about her at the beginning of the blog.
Here's one of the recipes that I made often in Steamboat. It's a perfect Hippy in the Kitchen recipe.
I previously posted it under a category about St. Patrick's Day. I decided to give it it's own post today.


Aunt Faye's  Stone Ground Whole Wheat Irish Soda Bread.

Summer of 1974 , Steamboat Springs, Colorado

Note:

Stone Ground Whole Wheat flour is best. This makes 1 - 7" loaf. I often double or triple the recipe and make 2 - 3 loaves at a time.

1/2 C all purpose flour

2 1/4 C whole wheat flour

1 tsp salt

1 tsp baking soda

3 TBS butter

1 1/3 C buttermilk

Mix both flours, salt and soda, sift thoroughly.

Cut in butter with fingers.

Make a well in the center of the flour, add buttermilk and stir until blended,

Dough should be dry enough to knead, but not too dry.

Knead the dough on a floured surface about 30 seconds.

Make a 6" - 7" ball and place on a baking sheet with a little cornmeal.

Cut an X in the top with a  floured serrated knife.

Bake at 400 degrees for 30 minutes.

Remove, rub the top with butter and cool completely,

Most of the time, I don't wait to cool it. I slice it and serve it hot with Fresh Irish Butter.


Enjoy!
Peace in the Kitchen!