Chili-Lime Corn Salad

I found this recipe in my Gourmet magazine and loved it! It's a summer staple salad in our family!

6 ears fresh corn, shucked
1/4 cup butter (optional, I omit it)
1 - 2 Tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper (or more to your liking)
1/4 cup fresh cilantro, chopped

Bring 1 1/2 inches water (do not salt water) to a boil in pot, then add corn cobs. (You may only be able to blanch 3 at a time) Cook corn (water may not cover it), covered with lid, turning occasionally, until tender, 3 minutes. Transfer with tongs to a large platter.

While corn cooks, melt butter in a 1 quart heavy saucepan, then remove from heat and stir in lemon juice, salt, black pepper and cayenne.

When corn is just cool enough to handle, cut kernels off cobs in long, wide strokes with a large heavy knife, leaving kernels in clusters. (My serrated bread knife works the best) Transfer to a serving bowl. Add butter mixture and cilantro to corn, stirring gently to keep kernel clusters intact. Serve warm or at room temperature.

Spicy Steamed Clams with Basil

I'm always on the search for a tasty recipe for clams or oysters. We go out to the canal often during the summer and the guys always dig clams. Here's a delicious way to serve them!

2 Tablespoons vegetable oil
8 garlic cloves, minced (yes, 8 cloves!!!)
1 serrano chili pepper, minced (leave all the seeds if you want it spicy!)
2/3 cup dry white wine
1 bottle/can clam juice
1 Tablespoon sugar
2 Tablespoons oyster sauce
4 small spicy andoille sausage links (precooked), cut into 1" chunks
1 teaspoon freshly ground black pepper
6 pounds littleneck clams in shells, scrubbed
1 - 2 cups fresh basil, chopped

Heat oil in a large pot (large enough to hold all the clams) over medium-high heat. Add garlic; saute for 1 minute or until golden. Add chile pepper; saute 10 seconds. Stir in wine and next 5 ingredients (through pepper). Bring to a boil. Add basil, then clams; cover and cook 7 minutes or until shells open. Discard any unopened shells. Remove clams from pan with a slotted spoon. Serve with the sauce, along with some crusty bread for dipping.

Nutty Orange Coffee Cake

Okay, here it is girls! It's the yummiest treat for a snack, breakfast, or even dessert! It's a recipe of Paula Dean's, but I've made a few changes.

1 1/2 cups sugar
3/4 cup chopped nuts (I've used pecans and almonds)
zest of 3 oranges, separated
2 cans refrigerated buttermilk biscuits (8 count, 16 total)
1 (8 oz.) package cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla
1/2 cup butter, melted

Glaze:
2 cups sifted powdered sugar
6 Tablespoons fresh orange juice (2-3 oranges)

Preheat the oven to 350 degrees.

In a small bowl, combine the sugar, nuts, and 3 teaspoons zest; set aside.

In a separate bowl, combine the cream cheese, 1/2 cup powdered sugar, 2 teaspoons orange zest, and vanilla. Set aside.

Separate the biscuits, and flatten a bit to make a larger circle. Place about 1 Tablespoon cream cheese mixture in the center of each flattened biscuit. Fold biscuit over to create a 'half moon' and pinch edges to seal. Dip the biscuits in melted butter, then dredge in the granulated sugar mixture. Place the biscuits, curved-side down, in a single layer in a 9 x 13" cake pan, preferably glass. Sprinkle any remaining sugar mixture over biscuits.

Bake for 35 to 40 minutes, until golden brown. Meanwhile, combine 2 cups powdered sugar and orange juice. Once coffee cake is out of the oven, immediately drizzle the glaze over the biscuits. Enjoy every sticky bite!

Black Bean and Corn Salad

Jinna gave me the recipe for this chilled summery salad, it's so delicious! It tastes so fresh, and has the perfect amount of crunch to it. The recipe made a large amount, so I've cut it down a bit.

Salad:
1 can black beans, rinsed
1 can corn kernels, drained
1 jalapeno, seeded and minced (leave some seeds if you like the heat)
15-20 grape tomatoes (I left them whole, but you can cut in half)
1 small package stringless peapods, cut in half
1 orange, yellow or red bell pepper, cut in chunks
1 green onion, sliced thinly
cilantro (add to your taste)
Parmesan or Feta cheese

Dressing:
1/4 cup lime juice
1/4 cup olive oil
2 Tablespoons Dijon mustard (I used grainy mustard)
1 Tablespoon brown sugar
salt and pepper to taste

Combine all ingredients and mix with dressing. Chill. Before serving, sprinkle with cheese of choice.

Caramel-Filled Brownies

I've made these for our Superbowl party and for when Jamie, Shauna and the kids came over for dinner. They are heavenly....I don't think I'm the only one that can vouge for that!

Caramel-Filled Brownies

1 1/2 cups pecans, chopped and toasted
1 cup (2 sticks) unsalted butter
12 ounces bittersweet chocolate, coarsely chopped
1 1/2 cups sugar
4 large eggs
1 Tablespoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon salt
14 ounces caramel candies, unwrapped
1/3 cup heavy whipping cream
1 cup semisweet chocolate chips

Line a 9x13" baking pan with aluminum foil, leaving several inches hanging over the short ends of the pan. Grease the foil with butter or cooking spray. Be sure to grease the sides of the foil-covered pan thoroughly, or the caramel layer in the middle of the brownies will stick. Combine the butter and chocolate in a heavy-bottomed medium saucepan set over low heat, stirring occasionally until melted and smooth. (Do not leave the chocolate mixture unattended for long or it may burn, and you'll have to start over.) Transfer the chocolate mixture to a large bowl. Add the sugar, eggs, and vanilla mixing until thick and glossy. This will take 1-2 minutes of vigorous mixing with a wire whisk. Whisk or stir in the flour and salt. Transfer half the batter (about 2 1/2 cups) to the baking pan and spread evenly. Bake for 20 minutes. Let the brownies cool about 20 minutes.

Stir the caramels and cream in a heavy medium saucepan over low heat until melted and smooth. Remove from the heat and stir in half the pecans. Immediately spread the caramel mixture over the brownies (if you let it sit, it will get hard and difficult to spread). Pour the remaining brownie batter evenly over the caramel mixture and spread gently to cover (do not pour it in a clump, or it will be difficult to spread over the hot caramel without mixing up the layers). Sprinkle the chocolate chips and remaining pecans on top of the brownie layer. Bake for 20 minutes. Cool the brownies completely in the pan (for quicker cooling, set the pan in the freezer for 30 minutes).

Grab the foil edges and lift the brownies out of the pan. Cut them into squares. If individually wrapped in plastic wrap, the brownies will keep for 1 week at room temp or for 1 month frozen.

Caramel-Filled Brownies

Mexican Chocolate Fudge-Pecan Cake

I made this 'Pastry Queen' cookbook recipe for dinner when Casey, Denver and Brady came over for dinner. It was like a molten chocolate cake with all that oozing, rich chocolate sauce, yum!

Mexican Chocolate Fudge-Pecan Cake
(1 bundt cake, 18 standard cupcakes, or 12 jumbo cupcakes)

Cake:

1 cup (2 sticks) unsalted butter
1/2 cup unsweetened Dutch-process cocoa powder
3/4 cup water
2 cups sugar
2 large eggs
1 cup buttermilk
2 Tablespoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt

Chocolate-Pecan Glaze

1 cup pecans
1/2 cup (1 stick) unsalted butter
1/4 cup whole milk
1/2 cup high-quality dark cocoa powder, such as Scharffen Berger
2 cups sifted powdered sugar (sifted then measured)
1 Tablespoon vanilla extract
1/4 teaspoon salt

Preheat the oven to 350 degrees. Grease a 10 - 12 cup bundt pan with butter, sprinkle lightly with flour and tap over the sink to remove any excess flour.

Melt the butter in a large saucepan over medium-low heat. Add the cocoa and whisk until smooth. Add the water and whisk until smooth. Be careful not to boil the mixture. Remove the saucepan from the heat. Add the sugar, eggs, buttermilk, and vanilla to the warm cocoa mixture all at once; whisk until smooth. Add the flour, baking soda, cinnamon, and salt all at once; whisk until the dry ingredients are completely incorporated. Don't worry if there are some small lumps. Pour the batter into the pan. If using muffin pans, fill each cup two-thirds full.

Bake for 40-50 minutes; the cake is done when it has pulled away slightly from the sides of the pan and feels firm to the touch. For cupcakes, check for doneness after about 20 minutes.

Let the cake cool in the pan about 20 minutes. Cupcakes need only a total of 10 minutes cooling time.

Meanwhile, make the glaze: Arrange the pecans on a baking sheet in a single layer and toast them in the 350 degree oven for 7-9 minutes, until golden brown and aramatic. Chop the pecans.

Melt the butter over low heat in a medium saucepan. Add the milk, cocoa, and powdered sugar and whisk until glossy. Remove the saucepan from the heat and whisk in the vanilla, salt and pecans.

Loosen the cake with a knife or spatula and overturn it onto a serving plate. Spoon the glaze over the cooled cake, covering it thorougly. Don't worry if some of the glaze pools inside and around the cake. For cupcakes, remove the from the pan, and peel off the paper liners. Invert each cupcake onto a small serving plate - this way they look like tiny cakes - and cover with glaze.

This cake will keep up to 3 days, covered, at room temp. Unglazed and well wrapped, it will keep frozen up to 3 weeks. When frozen, bring the cake to room temp and glaze just before serving.

Wild Rice Salad

I made this salad for the Superbowl party and it was a hit. The almonds give it the perfect crunch! I found this recipe in Paula Deen and Friends cookbook.

Wild Rice Salad (serves 8)

Dressing:
1 1/3 cups canola oil
1/2 cup white vinegar
1/4 cup freshly grated Parmesan cheese
1 Tablespoon sugar
1 teaspoon salt
1 teaspoon celery seed
1/2 teaspoon ground white pepper
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1 clove garlic, minced

1/2 teaspoon salt
1 cup wild rice (I couldn't find pure wild rice, I found a mixture of basmati and wild rice, it was perfect!)
One 6-ounce jar marinated artichoke hearts, drained and halved, marinade reserved
6 ounces frozen peas, thawed
1 bell pepper, coarsely chopped
3 green onions, chopped, white and green parts
1 cup cherry or grape tomatoes, halved
1/4 cup slivered almonds, toasted

1. Combine all the dressing ingredients in a jar with a tight fitting lid and shake well. Refrigerate until ready to use.

2. In a 1-quart pot with a lid, bring 2 cups water and salt to a boil. Add the rice and stir well. Reduce the heat to low, cover, and simmer for 45 minutes. Drain any excess liquid from the rice.

3. In a large bowl, combine the rice, artichoke hearts, peas, bell pepper, green onions, tomatoes, reserved marinade, and half of the dressing. Toss well. Cover and chill. Just before serving, toss again and taste. Add some of the remaining dressing, if desired. Sprinkle with the almonds and serve.

Hot Fudge Sauce

2 cups heavy whipping cream
1/2 cup firmly packed golden brown sugar
1/4 cup (1/2 stick) butter
2 cups semisweet chocolate chips
12 ounces bittersweet chocolate, coarsely chopped
1/4 teaspoon salt
3 to 4 Tablespoons Jack Daniel's whiskey, (optional)

Heat the cream and brown sugar in a heavy saucepan over medium heat. When the sugar is dissolved, add the butter, chocolate chips, and bittersweet chocolate and stir over medium-low heat until the chocolate is melted and the mixture is smooth. Stir in the salt. Remove the fudge sauce from the heat and stir in the Jack Daniel's. Keep warm until ready to slice and serve the pie, or cover and store in the refrigerator up to 1 month. The sauce can be reheated in the microwave or in a saucepan on the stovetop over low heat as often as necessary.

Pasta with Mushrooms

I made this recipe when we had the Degan's and Moore's over for dinner. All the mushroom lovers enjoyed it, and Alex has requested it as a staple recipe. You must try it, and a word of warning, it does have a spicy kick, yum!

Pasta with Mushrooms

4 Tablespoons butter
2 small dried chilli peppers, chopped, seeds included
14 ounces sliced mushrooms, such as field, shiitake or button
3/4 cup vegetable or mushroom stock
3/4 cup cream
2 Tablespoons lemon juice
14 ounces fetteccine or linguine
1/2 cup finely grated Parmesan cheese
1/4 cup chopped basil (I used whole leaf spinach instead)
cracked black pepper and sea salt

Heat a frying pan over medium heat. Add the butter, chilli peppers and mushrooms and cook for 5+ minutes or until the mushrooms are brown. Add the stock, cream and lemon juice and simmer for 5 minutes.

While the sauce is simmering, place the pasta in a large saucepan of lightly salted boiling water and cook until al dente. Drain. Toss the pasta with the mushroom sauce, Parmesan, basil (or spinach), pepper and salt. Serves 4.

Pomegranate Cosmopolitan

I was reading my Bon Appetit' magazine and saw this recipe and wanted to try it! It sounds delicious!!

Pomegranate Cosmopolitan

2/3 cup Pomegranate juice
1/2 cup vodka
1/4 cup Cointreau or other orange flavored liqueur
3 teaspoons fresh lime juice
1/2 Tablespoon powdered sugar
Ice cubes
4 lime twists

Place first 4 ingredients in cocktail shaker. Add ice; shake to chill. Strain into Martini glasses; garnish with lime twists.

Chocolate Saltine Cracker Delight

Tommy made this recipe a long time ago and I fell in love with them. They are sweet, chocolaty and salty, all at the same time. You break them into chunks. They remind me of Almond Roca candy, simply delicious!!

Chocolate Saltine Cracker Delight

40 or so Saltine Crackers
1 cup butter (do not substitute)
1 cup brown sugar
1 -12 oz. package semi-sweet chocolate morsels
Optional Topping: Approx. 1/4 cup shelled walnuts or pecans, chopped ultra fine

Preheat oven to 325 degrees F.

Line a jellyroll pan (aluminum pan with shallow sides) with aluminum foil. Arrange saltine crackers on foil. Make sure crackers are flat, and pan is full.

Melt butter and brown sugar in a saucepan and boil for 3 minutes. Pour over crackers, spread with spoon to coat evenly. Bake at 325 degrees F. for 5 minutes. Remove from oven, pour chocolate chips over and let stand 5 minutes to melt. Spread around with a knife or spoon, then cover with bits of chopped nuts or some kind of brickle if you so desire.

Place in refrigerator or freezer until hard. Break into bite-size or cracker-size pieces.

You may also substitute white chocolate pieces or whatever you like instead of the semi-sweet chocolate. This makes a delectable gift or treat.

Almond Joy Chocolate Balls

Almond Joy Chocolate Balls

My sister gave me this recipe, and they are just delicious, especially if you like Almond Joy candy bars.

2 (16 oz.) boxes powdered sugar
½ cup (1 stick) butter, softened
1 (14 oz.) can sweetened condensed milk
1 tsp almond extract
1 (14 oz.) package shredded coconut
1-1/2 cups chopped almonds
1 lb. milk chocolate
½ bar paraffin wax (that you use for canning)

Cream together powdered sugar and butter in a bowl. Add the sweetened condensed milk and mix till combined. Stir in almond extract, coconut and almonds; Mix well.

Form candy into 1” balls. Place on a baking sheet that has been lined with waxed paper and refrigerate at least 3 hours.

Melt the milk chocolate and paraffin in the top of a double boiler, stirring well. Remove from the heat but allow chocolate to remain over the hot water. The paraffin wax creates a shiny exterior on your candy and it is okay to eat! If the chocolate becomes too thick, return to the heat for a minute to thin.

With a toothpick, dip each ball into the chocolate and place in a small foil cup (made for candy and looks like a miniature muffin cup) and place on a baking sheet that has been lined with waxed paper.

These candies can be frozen. Defrost to room temperature to serve.

Better Than Sex Cake

Better Than Sex Cake:

3 cups flour
2 cups sugar
6 Tablespoons cocoa
2 teaspoons baking soda
1/2 teaspoon salt

Sift together dry ingredients and then add:

2 Tablespoons white vinegar
10 Tablespoons vegetable oil
2 cups water
2 teaspoons vanilla

Mix well; bake in a greased and floured 9x13” baking pan at 350° for 30 minutes till toothpick inserted in center comes out clean. Once out and still hot, poke holes with a skewer over entire cake.

1 can sweetened condensed milk
3 ounces caramel ice cream topping
3 ounces chocolate ice cream topping

Drizzle milk and toppings over entire cake and let soak in for several hours or overnight. Refrigerate.

8 ounces Coolwhip
Chocolate shavings or Skor candy bits

Spread Coolwhip over cooled cake, and sprinkle either chocolate shavings or Skor bits over Coolwhip. Enjoy!

Oil and Vinegar Cake

Don't let the name of this cake stop you from making it! My friend, Cory, his mom makes this for his birthday and actually ships it from Montana to Seattle so he can eat his cake on his big day. It's the best chocolate cake I've ever eaten! There's no point in making any other recipe, this is it!!! Yum!

Oil and Vinegar

Sift together and mix:
3 cups flour
2 cups sugar
6 Tablespoons cocoa
2 teaspoons baking soda
1/2 teaspoon salt

Add:
2 Tablespoons white vinegar
10 Tablespoons vegetable oil
2 cups water
2 teaspoons vanilla

Mix well (the batter will appear very thin); bake in a 9x13" baking pan at 350° for 30 minutes.