Mexican Sweet Corn Cake

This recipe is from my sister Lana. Lana, when she tries has talent in the kitchen, even though she doesn't think so. So, thanks Lana for a wonderful recipe! This Mexican sweet corn cake is an exact match to what you get at El Torito or Chevy's. If you haven't ever been to either of those restaurants, let me describe it to you. It's a sweet corn pudding that is buttery and creamy and goes perfect with any Mexican meal. But, I actually think you don't HAVE to make Mexican food to have it. It is a wonderful side to any meal. There are never any leftovers, and it is very addicting.

Mexican Sweet Corn Cake

1 can sweet corn, drain, reserve 1/4 c. juice
1 stick butter
1/2 c masa harina
1/4 c evaporated milk
4 tbsp sugar
3 tbsp yellow cornmeal
1/2 tsp baking powder

Preheat oven to 350 degrees. In a bowl, combine butter and masa harina. Process until well blended. Add evaporated milk, cornmeal, baking powder and sugar, process to mix. In a blender, pulse corn and reserved juice to break up kernels. Add blended corn to flour mixture, mix well. Spread mixture into an 8x8 greased glass pan and cover with foil. Bake 25-35 minutes, or until set. Do not over bake! Serves 6-8.

Do you want a Pizookie, but don't have a babysitter?

I just had to post a comment about this recipe here. The brown sugar chewies recipe that I posted last month became a big hit of my sister Lana. She made them with chocolate, peanut butter, and butterscotch chips. She made them earlier in the day, and then for dessert that night she slightly warmed up the whole pan, cut them into squares, and put vanilla ice cream on top, along with magic shell....genius! She said it was just like a Pizookie...(my favorite word when it comes to desserts). If you have not had a Pizookie, your taste buds have not lived! It's a cookie pizza, get it...Pizookie. But the shape of the dessert is not what matters, it is the decadent, chewy, sinful cookie topped with cold, creamy ice cream, making the cookie slightly chewy combination that is TDF x 100. I'm excited to try a variety of combination's, anything you like in your cookies, add to the batter, and I'm sure it will be To Die For...

Here is the link to the recipe: Brown Sugar Chewies (Pizookie)

Mini Cheesecakes

This recipe is SOOOOOOOOOOOOOOO easy, it should be in a kids cookbook. I almost feel a little silly posting it, but I figured, I might as well since the outcome turns out to be quite gourmet looking, and they taste FAB with little effort involved. I have made these for parties/functions, and everyone always thinks they are super cute/gourmet. This is a perfect way to have cheesecake at a party without needed a plate or a fork. I buy the foil cupcake tins, and cook them on a jelly roll pan...this works perfect, and it's the perfect wrapper for these. There are many variations you could do for flavors, such as adding pumpkin and cinnamon along w/a gingersnap cookie on the bottom, a couple of teaspoons of lemon peel for lemon cheesecakes, chocolate, crushed Oreos, raspberries, etc. The possibilities are endless. I usually garnish these with canned fruit topping, but if you had fresh fruit it would be even more delish! If you do try these let me know how you made them! I would love to hear your variations.

Mini Cheesecakes

2 (8 oz) cream cheese (can use the less fat kind too)
2 eggs beaten
1 tsp vanilla
3/4 c. sugar
1 tbsp lemon juice
18 vanilla wafers
topping of your choice

Preheat oven to 350 degrees. Beat cream cheese, eggs, vanilla, sugar, and lemon juice. Place a vanilla wafer in the bottom of each muffin tin wrapper. Pour batter into tins, bake 12-15 minutes. Let cool, and then refrigerate for a couple of hours. Garnish with your desired topping.

Luscious Lemon Bars

This recipe has always been a family favorite. My parents like to make it at Christmas time, and when I was young that is the only occasion that we would have them. With my husband being such a lemon lover, and me realizing how easy this recipe was, I make them all the time, for ANY occasion. They are a HUGE crowd pleaser, and I know they sell them in pre-made packages at the store, but come on...everything tastes better homemade. Sometimes, I add the lemon zest of a lemon to the filling, but mostly I leave it out. I have also made this recipe with lime juice, and it was really good. Add a couple of drops to the lime juice mixture, so that you know they are lime and not lemon, since the juice practically looks the same. I still want to try and make them with orange, but I'm afraid they will be too sweet. Grapefruit may be a good one, if you like that flavor. Anyways, these really are TDF, and "look" and taste gourmet.

Luscious Lemon Bars

Crust:
1 c. butter, softened
1/2 c. powdered sugar
2 c. flour
dash of salt

Preheat oven to 350 degrees. Combine all ingredients, and mix well. Press dough into a 9x13 ungreased pan. Bake for 15 minutes, or until edged start turning golden.

Filling:
4 eggs, beaten
1/4 c. flour
2 c. sugar
6 tbsp. lemon juice

Combine flour, and sugar; Mix with beaten eggs and lemon juice. Pour mixture onto partially baked crust. Bake at 350 degrees for 25 minutes or until set. Dust with powdered sugar, and let cool completely before cutting them into squares.

Creamy Chicken Soup

This is another one of those recipes that is so easy to make, your kids will love, and if you have any leftovers, you will want to eat them the next day. Ordinary chicken soup can be such a bore, so I love this soup made with a little cream cheese to give it a creamy, zippy flavor. I use the 1/3 less fat cream cheese, just because you really can't tell the difference, and why not cut out fat? This goes well with a salad, or crusty bread, and will be a definite family pleaser!Creamy Chicken Soup

1 onion, chopped
1 tbsp. butter
3 c. chicken broth
2 stalks celery, sliced
4 carrots, sliced
2 potatoes, peeled and cubed
2 c. chicken, cooked and cubed
2 tbsp parsley, minced (can used dried, but use 1/2 tbsp)
salt and pepper
1/4 c. flour
1 c.milk
1 (8 oz) pkg cream cheese, cubed

In a large saucepan saute onion in butter. Add broth, carrots, celery and potatoes. Bring to a boil, reduce heat, cover and simmer for 15 minutes. Add chicken, parsley, salt and pepper and heat through. Combine flour and milk in a separate bowl until smooth, then add to the pot. Bring to a boil, cook and stir 2 minutes, reduce heat. Add cream cheese, and stir until melted. Makes 8 servings.