GRILLED CORN WITH PARMESAN
1/2 cup mayonnaise
5 ears corn, husks and silk removed
1 cup shredded Parmesan
1 Ts cayenne pepper
1 Ts Salt
1 Ts fresh lime juice
Heat grill to medium high. Combine all ingredients and rub evenly onto each ear of corn. Wrap each in foil and seal. Grill 15 minutes, turning frequently.
Yield: 4 Servings
Friday, July 8, 2011
Easy Caramel-Pecan Bars
Easy Caramel-Pecan Bars
1 (18-oz.) pkg. Refrig Sugar Cookies
3/4 c caramel ice cream topping
2 T Flour
1 c pecan pieces
1 c flaked coconut
1 (6-oz.) pkg. (1 c) semisweet choc chips
1. Heat oven to 350. Spray 13x9-in pan w/ cooking spray. Cut cookie
dough into 1/2-inch-thick slices. Arrange slices in bottom of sprayed
pan. With floured fingers, press dough evenly to form crust.
2. Bake at 350 for 10 to 15 min or until light golden brown.
3. Meanwhile, in glass measuring cup, combine caramel topping and flour;
blend until smooth.
4. Remove pan from oven. Sprinkle partially baked crust with pecans,
coconut and choc chips. Drizzle with caramel mixture.
5. Return to oven; bake an additional 15 to 20 min or until topping is
bubbly. Cool 1 1/2 hr or until completely cooled. Cut into bars.
1 (18-oz.) pkg. Refrig Sugar Cookies
3/4 c caramel ice cream topping
2 T Flour
1 c pecan pieces
1 c flaked coconut
1 (6-oz.) pkg. (1 c) semisweet choc chips
1. Heat oven to 350. Spray 13x9-in pan w/ cooking spray. Cut cookie
dough into 1/2-inch-thick slices. Arrange slices in bottom of sprayed
pan. With floured fingers, press dough evenly to form crust.
2. Bake at 350 for 10 to 15 min or until light golden brown.
3. Meanwhile, in glass measuring cup, combine caramel topping and flour;
blend until smooth.
4. Remove pan from oven. Sprinkle partially baked crust with pecans,
coconut and choc chips. Drizzle with caramel mixture.
5. Return to oven; bake an additional 15 to 20 min or until topping is
bubbly. Cool 1 1/2 hr or until completely cooled. Cut into bars.
Mexicorn Tacos
Mexicorn Tacos
1 lb ground beef
11 ozs Mexicorn, drained
3/4 c water
8 ozs salsa
1 1/4 ozs taco seasoning mix
12 whole taco shells, warmed
3/4 tsp salt
4 ozs cheddar cheese, shredded
11 ozs Mexicorn, drained
3/4 c water
8 ozs salsa
1 1/4 ozs taco seasoning mix
12 whole taco shells, warmed
3/4 tsp salt
4 ozs cheddar cheese, shredded
In a large skillet, cook chicken until no longer pink. Stir in water, seasoning mix, and salt. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for five minutes or until thickened. Stir in corn and salsa. Fill taco shells evenly with chicken mixture. Top with cheese.
Cajun Salad
Cajun Salad
2 cans black eye peas drained
2 cans whole kernel corn, drained
1 green pepper, diced
1 small onion, diced
2 or 3 tomatoes, diced
2 teaspoons creole seasoning
1 bottle spicy Italian dressing
Drain the peas and corn, add diced pepper, onion and tomatoes, sprinkle
with seasoning, gently stir in the dressing. The salad is best if left
in refrigerator for about 1 to 2 hours. Great for picnic lunches, will
last a long time without refrigeration.
2 cans black eye peas drained
2 cans whole kernel corn, drained
1 green pepper, diced
1 small onion, diced
2 or 3 tomatoes, diced
2 teaspoons creole seasoning
1 bottle spicy Italian dressing
Drain the peas and corn, add diced pepper, onion and tomatoes, sprinkle
with seasoning, gently stir in the dressing. The salad is best if left
in refrigerator for about 1 to 2 hours. Great for picnic lunches, will
last a long time without refrigeration.
Cheerios Nuggets
Cheerios Nuggets
1 cup brown sugar, packed
1/2 cup margarine or butter, softened
1/4 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
6 cups Cheerios cereal
2 cups salted peanuts
1/2 cup margarine or butter, softened
1/4 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
6 cups Cheerios cereal
2 cups salted peanuts
Preheat oven to 250 degrees. Grease two 9 X 13 inch pans. Grease a large bowl and mix together Cheerios and peanuts. Heat brown sugar, margarine, corn syrup, and salt in a 2-quart saucepan over medium heat, stirring constantly until bubbly around the edges. Cook, un-covered, stirring occasionally 2 minutes longer, Remove from heat; stir in baking soda until foamy and light colored. Pour over Cheerios mixture. Stir until well coated. Spread evenly into greased pans. Bake 15 minutes. Stir; let stand just until cool, about 10 minutes. Lightly loosen mixture with metal spatula, keep in chunks.. Let stand until firm, about 30 minutes. Break into bite-size pieces. Store in airtight container or plastic bags.
Mud Puddles
Mud Puddles
1/4 cup sweet butter
1 (11.5 ounce) package (2 cups) milk chocolate chips*
1 (14 ounce) can sweetened condensed milk
2 cups all-purpose flour
Glaze:
1 cup powdered sugar
1/2 teaspoon vanilla extract
2 to 4 teaspoons milk or water
Heat oven to 350 degrees F.
Melt butter and chocolate chips in 2-quart saucepan over low heat,
stirring constantly, until smooth (5 to 10 minutes).
Remove from heat. Add condensed milk; stir until smooth. Add flour; mix well. Shape rounded teaspoonsful of dough into 1-inch balls. Place 1 inch apart onto un-greased cookie sheets. Bake for 6 to 8 minutes or just until set. (DO NOT OVER BAKE.) Cookies may appear slightly under-baked.Cool completely.
Meanwhile, combine powdered sugar and vanilla extract in small
bowl.Gradually stir in enough milk for desired glazing consistency.
Drizzle over cookies.
Makes 5 dozen cookies.
*May substitute semi-sweet real chocolate chips.
1/4 cup sweet butter
1 (11.5 ounce) package (2 cups) milk chocolate chips*
1 (14 ounce) can sweetened condensed milk
2 cups all-purpose flour
Glaze:
1 cup powdered sugar
1/2 teaspoon vanilla extract
2 to 4 teaspoons milk or water
Heat oven to 350 degrees F.
Melt butter and chocolate chips in 2-quart saucepan over low heat,
stirring constantly, until smooth (5 to 10 minutes).
Remove from heat. Add condensed milk; stir until smooth. Add flour; mix well. Shape rounded teaspoonsful of dough into 1-inch balls. Place 1 inch apart onto un-greased cookie sheets. Bake for 6 to 8 minutes or just until set. (DO NOT OVER BAKE.) Cookies may appear slightly under-baked.Cool completely.
Meanwhile, combine powdered sugar and vanilla extract in small
bowl.Gradually stir in enough milk for desired glazing consistency.
Drizzle over cookies.
Makes 5 dozen cookies.
*May substitute semi-sweet real chocolate chips.
Breadsticks
Breadsticks
1 tube Pillsbury refrigerated soft breadstick dough
1/4 cup butter, melted
1/4 tsp. garlic powder
1/4 tsp. dried basil leaves (I used Italian seasoning)
Preheat oven to 350 degrees F. Separate breadstick dough pieces and
place on ungreased baking sheet. In small bowl, combine butter and
remaining ingredients. Drizzle this mixture over the breadsticks.
Bake at 350 degrees F for 14-18 minutes until breadsticks are light
golden brown. Serve warm.
1 tube Pillsbury refrigerated soft breadstick dough
1/4 cup butter, melted
1/4 tsp. garlic powder
1/4 tsp. dried basil leaves (I used Italian seasoning)
Preheat oven to 350 degrees F. Separate breadstick dough pieces and
place on ungreased baking sheet. In small bowl, combine butter and
remaining ingredients. Drizzle this mixture over the breadsticks.
Bake at 350 degrees F for 14-18 minutes until breadsticks are light
golden brown. Serve warm.
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