Sweet Corn Muffins

Goes great with Chili!

Sweet Corn Muffins

1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1/2 cup yellow corn meal
1 tbsp. baking powder
1/2 tsp. salt
1 1/4 cups milk (I use whole milk in all of my cooking.)
2 large eggs, lightly beaten
1/3 cup canola oil
3 tbsp. butter, melted

Preheat oven to 350 degrees F. Grease or line 18-20 muffin cups.

Combine flour, sugar, corn meal, baking powder and salt in medium bowl. Combine mil, eggs, oil and butter in small bowl; mix well. Add to flour mixture; stir just until blended. Pour into muffin cups filling 2/3 full. Bake for 18 to 20 minutes. Cool on wire rack for 5 minutes before serving.

Chili

This is how my children like their chili (no chunky tomatoes or onions):

Chili

1 lb. ground beef, browned (can use ground turkey)
1 15 oz. can black beans, drained
1 15 oz. can tomato sauce
1/2 can water (just fill up half the used tomato sauce can)
1/2 - 1 tbsp. chili powder
1 tsp. cumin
1/4 - 1/2 tsp. garlic powder
1/2 - 1 tsp. onion powder
1 tbsp. BBQ sauce (optional)
1/2 - 1 cup frozen corn (optional)

Mix all ingredients in slow-cooker (crockpot) and cook on high for 4 hours, stirring occasionally, or on low for 8 hours, stirring occasionally. Serve with grated cheddar (or Monterey Jack) cheese and/or sour cream, or whatever toppings your family likes.

I always make sweet corn muffins or homemade biscuits to go with ours.

Vietnamese Honey-Roasted Chicken

This is a family favorite!

Vietnamese Honey-Roasted Chicken

Marinade 1

2 tsp. pepper
2 tsp. salt
2 tbsp. sugar
2 tsp. sesame oil

Marinade 2 (I often double this marinade.)

3 tbsp. honey
2 tbsp. soy sauce
1 tbsp. lime juice
1 tsp. sesame oil

Combine marinade 1 ingredients. Rub onto the outside and inside of whole chicken. Let sit one hour in marinade.

Set chicken in baking dish. Combine marinade 2. Pour half of marinade 2 over chicken and inside. Place in oven at 375 degrees F. Baste chicken with the remaining marinade every 15 minutes until done (about an hour or so). Cut the chicken up and assemble on a serving platter. Serve with jasmine rice and sliced cucumbers. The leftover pan drippings can be used as a sauce over the rice.

(I have used this recipe on a turkey before--just make sure you double or triple the marinades.)

Cincere Lee's Pasta Salad

I received this recipe from my very good friend, Cincere Lee and it is the BEST pasta salad ever!

Cincere Lee's Pasta Salad

Dressing:
3/4 cup olive oil
1/2 cup vinegar
3 cloves garlic
2 teaspoons dijon mustard
1/2 cup freshly grated parmesan cheese
1 tablespoon parsley

Blend all ingredients in blender or food processor (you can make this ahead and refrigerate, if desired).

Cook 1 pound of pasta (I use bow tie) according to directions on box. Drain. Add pasta to a bowl and add some of the dressing, toss. It is best if the pasta is marinated and cooled in the fridge for a few hours before serving.

Salad:

bunch of spinach leaves, chopped
head of ice berg lettuce, chopped
Head of green leaf lettuce, chopped
3 tomatoes
1 bunch green onions, diced
1 cup feta cheese
1 cucumber, thinly sliced
1 cup craisins
1 cup nuts (I used chopped almonds)

Toss together with remaining dressing (use as much or as little of the dressing as you prefer) and marinated pasta. Serve immediately. (You can add cooked, cubed chicken to make it heartier.)

Corn Salsa

I received this recipe from a book club friend. It is delicious!

Charise's Corn Salsa

1 can white shoe peg corn , drained
1 can blackeye peas, rinsed and drained
1 red pepper, diced
1 green pepper, diced
6 roma tomatoes, diced
1 bunch cilantro, chopped
3 jalepeno peppers, seeded and minced
1 bunch green onions, diced
4-6 ounces zesty Italian dressing
2 avocados, cubed
3 gloves garlic, minced
1/2 tsp. cumin

Mix together. Serve with tortilla chips.

Chocolate Pudding Dessert

As a child, this was my very favorite dessert. My mom always let us choose our birthday dessert and I remember many a birthday where this was chosen by me or one of my siblings.

Chocolate Pudding Dessert

1 Lg. package Cook & Serve (not instant!) chocolate pudding
1 Sm. package Cook & Serve (not instant!) chocolate pudding

Follow directions on package to cook pudding. Set aside (I often cook my pudding the day before and leave it in the fridge overnight).

For the crust:

Preheat oven to 325 degrees F. Mix together ...

2 cups flour
1 cup butter
1.5 cup chopped nuts (I use pecans.)

and press combined ingredients into a 9 X 13 pan, pressing down firmly. Bake for 30 minutes. Let cool when finished.

Mix together one 8 oz. package of cream cheese (at room temperature) and 1 cup of powdered sugar. Fold into 12 oz of Cool Whip (I actually make my own homemade whip cream--it tastes a lot better). Add in layers with the pudding over the crust--cream cheese mixture first. Once all the layers are added, swirl the layers together with a spatula and then smooth out the top. Place in refrigerator until ready to serve (best if cooled for several hours).

Frozen Raspberry Mousse

This is my husband's absolute favorite dessert. He asks for it on his birthday every year.

Frozen Raspberry Mousse

1 cup flour
1/4 cup brown sugar
1/2 cup chopped nuts (I use pecans.)
1/2 cup melted butter

Combine by stirring with wooden spoon. Spread into a baking pan (do not press down) and cook in a 350 degree F oven for 20 minutes. Remove and set aside.

3 egg whites
2/3 cup granulated sugar
1 pkg. frozen raspberries
2 tbsp. lemon juice
1 cup whipping cream, whipped

Combine in a LARGE bowl (the ingredients will make a huge mess). Beat until peaks (very frothy). Fold in whipped cream.

In a 9 X 13 baking pan, press 2/3 of crumb (flour/nuts) mixture. Spread fruit on top and smooth out evenly. Sprinkle remaining crumb mixture on top. Put plastic wrap and/or tin foil over top and freeze at least 3-4 hours before serving.