Sweet Corn Dip

Smooth, cheesy and bursting with fresh corn flavour, this dip is great on everything from chips to baked potatoes to burgers.


3 Corn cobs
1 pkg. light cream cheese, room temperature
1/2 red pepper, chopped
1/4 cup chopped fresh chives
1/4 tsp (1ml) cayenne pepper
1/8 tsp (0.5ml) each salt and pepper

Cook corn cobs in a large pot of boiling water until tender, 4 to 6 minutes. Reserve 3 tbsp. (45ml) cooking water, then drain corn. Once cooled, cut kernels from cob. Place about 1/3 of kernels in a blender along with 2 tbsp. (30ml) reserved cooking water. Blend until a thick puree forms, adding remaining water if needed.
Beat cream cheese until smooth using an electric mixer (stand or hand-held). Gradually beat in corn mixture until combined. Stir in remaining whole kernels, red pepper, chives, cayenne, salt and pepper.

Cranberry Orange Loaf

1 orange 
 2 cups all-purpose flour
 1 granulated sugar
 1 1/2 tsp. baking powder 
1/2 tsp. baking soda
 1/2 tsp. salt
 1 cup chopped cranberries (fresh or frozen)
 1 egg beaten 
1/4 cup butter, melted
 Grate rind from orange, squeeze juice into liquid measures; add enough water to make 3/4 cup, set aside. In large bowl, whisk flour, sugar,baking powder,baking soda,salt and orange rind; stir in cranberries. In small bowl, whisk together egg,butter and orange juice, stir into flour mixture just until blended. Spread in greased 9x5 inch loaf pan. Bake in centre of 350F oven for 50 to 60 minutes or until cake tester inserted in centre comes out clean. let cool in pan for 10 minutes; turn out onto rack and let cool completely. Wrap and let stand for 12 hours before slicing. (make- ahead:store at room temperature for up to 2 days or over-wrap with heavy-duty foil and freeze for up to 2 weeks.) Makes 1 loaf a great loaf to make and the smell of the orange in it, make's it even better, great with tea or coffee. Enjoy

Wow I really didn't know it has been this long since I had posted anything. I've had some many good recipes that I could post. Will have to get down to posting something.

It's has been awhile

I haven't posted anything in quiet awhile, have been busy living life
work , sometimes there doesn't seem to be enough time for everything.
Now summer is here, and more time to spend outside. Get to enjoy
life, hopefully anyone that stops by is enjoying there life as well.

Dip

1 package of cream cheese, room temperature

1 1/4 cup sour cream

1 1/3 cup mayo

2 to 3 garlic cloves

green onions, (add as much as you like)

Mix all ingredients together, use blender or food processor. what ever you like

great the next day, flavors blended together.  Enjoy 

Tea Biscuits

4 cups flour

2 tsp. salt

8 tsp. baking powder

1 cup vegetable shortening

2 cups of milk

Mix all ingredients, until blended, mix on counter, about 2 inch thick, 

use biscuit cutter. Bake at 425 for 15 to 20 minutes. You can add raisin,

sugar and cinnamon.  Anything you like.   Enjoy 

Face Scrub

1 cup of almonds

1 cup of oatmeal

1/2 cup honey

Add all of them to your blender, mix well. 

Scrub face, wash off, then add face moisturizer.

Some of my Favorite Pictures

Looking back on some of my earlier post's, I thought I would add some of my pictures here. 

These were taken August/08, at cottage resort. 

Warm Chocolate Puddings

4 ounces semisweet or bittersweet chocolate, chopped

4 tbsps (1/2) stick unsalted butter

4 tbsps sugar

2 large eggs, yolks and whites seperated

1/2 tsp. pure vanilla extract

1/4 tsp. salt

ice cream (any flavor)

for serving (optional)

1. Preheat oven to 375. Place four 6 to 8-ounce ovenproof bowls on a baking sheet,

set aside.

2. Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of

gently simmering water. Stir occasionally just until melted, 4 to 5 minutes. Remove from

heat; mix in 2 tablespoons sugar, then egg yolks and vanilla. Set aside.

3. In a medium bowl, with an electric mixer, beat egg whites and salt until soft peaks form.

Still beating, gradually add remaining 2 tablespoons sugar; beat until mixture is stiff and

glossy.

4. Using a rubber spatula, mix about 1/3 egg-white mixture into chocolate mixture; gently

fold in remaining egg-white mixture just until combined. Divide among bowls. (Puddings

can be prepared in advance up to this point; cover with plastic qrap, and refrigerate up to

1 day.)

5. Bake until tops are puffed and cracked but insides are still quite soft (a toothpick inserted in

center will come out gooey), 20 to 25 minutes, or 25 to 30 minutes if puddings were

previously refrigerated. Serve, warm or at room temperature (puddings may sink as

they cool), topped with ice cream, if desired.

Dark Chocolate Pound Cake

1 cup milk 

1 cup unsweetened cocoa powder

1/2 cup plain yogurt (not fat-free)

3 cups all purpose flour

1/2 tsp. each baking powder, baking soda

1/2 tsp. salt

3/4 cup butter, softened

2 cups granulated sugar

4 eggs, at room temperature

1 tbsp. vanilla

1 cup semisweet chocolate chips

Icing sugar

1. Preheat oven to 350 , Butter a 10-inch bundt pan or two 9 x 5 loaf pans. In a bowl, 

gradually whisk milk into cocoa powder to make a smooth paste. Whisk in yogurt and set aside. In another bowl, combine flour, baking powder, baking soda and salt. 

2. In a larger bowl using an electric mixer, beat butter with sugar until light and fluffy.  Beat in eggs and vanilla.  Using a wooden spoon, stir in flour mixture alternately with milk mixture, making 3 additions of flour and 2 of milk. Fold in chocolate chips. 

3. Spread into prepared pan, smoothing top. Bake for 60 to 70 min. or until a tester inserted in

centre comes out with a few moist crumbs clinging to it.  Let cool in pan on a rack for 15 min. 

Invert onto rack, remove pan and let cool completely.  Serve dusted with icing. 

Prep: 15 to 20 min. Bake 60 to 70 min. 12 to 16 servings. 

Kitty cookies

1 cup whole wheat flour

6 oz can tuna in oil- drained

1 tbsp. vegetable oil or bacon grease

1 egg

Combine all ingredients, mix well; add small amounts of water if mixture is to thick.

Turn dough onto a lightly floured surface and roll out to 1/4" thick, Cut shapes out of

dough with a cookie cutter and place 1" apart on ungreased cookies sheet.

Bake in a 350' oven for 20 minutes or until firm. Allow to cool on wire racks. Meow!

Simple Syrup

1 cup white sugar

1 cup water

In a medium saucepan combine sugar and water. Bring to a boil, stirring

until sugar has dissolved. Allow to cool.

Quick Spanish Rice

2 cups water

1/4 cup salsa

1 tsp. chili powder

1/4 tsp. cumin

1/2 tsp. garlic powder

1 cup long grain rice

1 tsp. lime juice

Bring water, salsa,chili powder, cumin and garlic powder to a boil.

Add the rice and stir, cover tightly and simmer for about 15 minutes, until

rice is tender. Flake with a fork adding the lime juice. Serve warm

4 servings @ 176 calories each

Rhubarb Coffee Cake

1 1/2 cups packed brown sugar
1/2 cup shortening
1 egg
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup (8-oz) sour cream
1 1/2 cups chopped rhubarb
TOPPING:1/4 cup sugar
1/4 cup packed brown sugar
1/2 cup chopped pecans or walnuts
1 Tbsp butter or margarine1 tsp ground cinnamon

In a mixing bowl, cream sugar & shortening. Add egg. Combine flour, baking soda & salt; add alternately with the sour cream to the creamed mixture. Fold in rhubarb. Spread in a greased 13x9x2-inch baking pan. Combine all topping ingredients; sprinkle over batter. Bake at 350 degrees for 45-50 minutes. Cool on wire rack. Serves 12.

Dedicated to My Tia Lidia

I'm not posting any recipes today, As I wish to dedicate this post to my Tia (aunt) Lidia who
passed away on February 22, 2008. She had a very hard time for the past 2 years, As she was diagnosed with cancer, she was fantastic at crocheting, she did some beautiful work. As an example of her work above, and a picture of her (she's on the right side, with my mom and other Tia Laura, May you rest in peace.

Mix-Easy Chocolate Cake

A very easy cake to make, and can be done all in one pan. Great for the cottage easy preparation. Enjoy

1/3 cup vegetable oil
2 ounces baker unsweetened chocolate
3/4 cup water
1 cup sugar
1 egg
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla
1 cup baker semi-sweet chocolate chips
1/3 cup chopped nuts

Heat oil and chocolate in 8" square cake pan, in 350F oven for about 4 minutes.
Add water, sugar, egg, flour, salt, baking soda and vanilla.
Beat with fork until smooth, about 2 minutes.
Spread evenly in pan.
Sprinkle with chocolate chips and nuts.
Bake at 350F for 40 minutes, or until cake tester inserted in center comes out clean.
Cool.

Icebox Cake

3 cups heavy cream
3 tablespoons sugar
1 tablespoon vanilla extract
2 (9 ounce) packages chocolate wafer cookies
unsweetened cocoa (or chocolate shavings)

In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft peaks form.
On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center.
Spread with 1/2 cup whipped cream, making a 7-inch circle.
Repeat with remaining cookies and cream, making 11 layers of cookies and ending with a layer of cream (there will be a few cookies left over). Cover with plastic wrap and refrigerate overnight.
To serve, dust top lightly with cocoa powder or chocolate shavings.

Haven't posted any recipe's in awhile, but then I don't really think anyone reads my post's, If you do enjoy the recipes.

Homemade Marshmallows

3 packages unflavored gelatin
1 1/2 cups white sugar
1/2 cup cold water
1 cup light corn syrup
1/4 teaspoon salt
1/2 cup water
1 tablespoon pure vanilla extract
confectioners' sugar, for dusting

Combine the gelatin and 1/2 c.
of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
Combine the sugar, corn syrup, salt, and 1/2 c.
water in a small pan and cook over med.
heat until the sugar dissolves.
Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer.
Remove from heat.
With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin.
Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes.
Add the vanilla and mix thoroughly.
With a sieve, generously dust an 8 X 12 inch non-metal baking dish with confectioners' sugar.
Pour the marshmallow mix into the pan, smooth the top, and dust with more confectioners' sugar.
Allow to stand uncovered overnight until it dries out.
Turn the marshmallows onto a board and cut them into squares.
Dust them with more confectioners' sugar.

Rice Pudding

2 cups of rice (I use Long grain)

5 cups of milk

5 cups of water

2 cups of sugar

2 Tbsps margarine

1/2 tsp. salt

1 package Instant Lemon pudding (4 servings)

4 egg yolks

To a pot over medium-high heat, add the milk, water, rice and margarine and salt, cook until

rice is done, stir oftern. Then add the Instant lemon pudding, then one egg yolk at a time, stir quickly so egg doesn't cook solid, add sugar and keep stirring until all ingredients have been added. Pour into a choosen dish, decorate with cinnamon if you wish.

Pumpkin Chocolate Chip Cookies

5 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
3 cups granulated sugar
1 cup vegetable oil
2 eggs
1 teaspoon vanilla
1 (29 ounce) can pumpkin puree (not pumpkin pie filling)
12 ounces chocolate chips

Preheat oven to 350°F.
Grease a cookie sheet.
Sift together flour, baking powder, baking soda, cinnamon, nutmeg and salt; set aside.
Beat sugar, vegetable oil, eggs and vanilla together.
Add pumpkin and the dry ingredients alternately to the mixture.
Fold in chocolate chips.
Drop by teaspoonfuls onto cookie sheet.
Bake 10 minutes or until edges are set.