Hot Corn Chili Dip (The Pioneer Woman)

 

Ingredients

5 ears fresh corn, shucked
1/2 stick (4 tablespoons) butter
2 cloves garlic, minced
2 jalapenos, seeded and diced finely
1 medium onion, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
2 cans diced green chilies
1 1/2 cups grated pepper-jack cheese
8 ounces cream cheese, softened.
1/2 cup mayonnaise
1/2 cup sour cream
3 green onions, sliced thin.
Tortilla chips or pita crisps, for serving

Directions

Heat a grill on medium heat. Grill the corn until lots of the kernels have color. Cut off the kernels and set aside.
If serving immediately, preheat the oven to 350 degrees F.
Melt the butter in a large skillet over medium-high heat. Add the garlic, jalapenos, onions and green and red bell peppers. Cook for a few minutes, until the peppers get great color on the outside. Add the chiles and stir for 30 seconds. Set aside.
In a large bowl, combine 1 cup of the pepper-jack, the cream cheese, mayonnaise, sour cream and green onions and stir until combined. Add the corn mixture and stir to combine thoroughly. Pour into a small baking dish. Bake immediately, or cover with foil and refrigerate up to 48 hours.
Sprinkle the remaining 1/2 cup cheese over the top and bake until bubbly, 20 to 25 minutes. Serve with tortilla chips or pita crisps.

American Flag Pie

American Flag Pie

Crust

Use the Crisco Double Pie Crust Recipe in this Blog

Strawberry Filling

1/2 cup Sugar

1/2 cup Corn Starch

1/8 teaspoon Salt

5 cups hulled, quartered Strawberries, fresh or frozen

Blueberry Filling

2 Tbsp Sugar

2 cups Blueberries, washed and drained

2 Tbsp Corn Starch

1 1/2 teaspoons Lemon Juice

Directions

To make the crust: Divide the pastry into two pieces — one about 2/3 of the total, the other 1/3. Roll the larger piece of pastry into a round, and place it in a 9″ pie pan. Refrigerate for at least 30 minutes.

Preheat the oven to 425°F.

To make the strawberry filling: Whisk together the sugar, corn starch and salt, and toss with the strawberries. Set aside.

To make the blueberry filling: Toss the blueberries and corn starch with the sugar, stir in the lemon juice.

Fill a 90° wedge of the pie shell with blueberry filling and the remaining 270° wedge with strawberry filling.

Roll the remaining crust into a 10″ x 6″ rectangle about 3/8″ thick. Cut the dough, lengthwise, into five to six 3/4″-wide, 10″-long strips. Cut three to five 1 1/4″ stars from the remaining dough.

Place the strips parallel to one another over the strawberry section, cutting any excess off the ends and pinching them to the edge of the crust.

Place the stars atop the blueberry filling.

Brush stars, stripes, and outer crust with water, and sprinkle with sparkling sugar, if desired. Place the pie on a baking sheet (to catch the drips), and bake for 30 minutes. Reduce the oven heat to 375°F and bake for an additional 35 to 45 minutes, until the filling is bubbling and the crust nicely browned.

Remove the pie from the oven, and let it cool for at least an hour before serving.

Banana Split Icebox Cake

banana-split-icebox cake

 

 

Ingredients

8 oz cream cheese, softened

1 cup powdered sugar

1 package (4 serving size) instant vanilla pudding

2 cups milk

4 cups whipped topping (such as Cool Whip), divided

3-4 bananas

Graham crackers (approx. 50 crackers)

14 oz can crushed pineapple in juice

Chocolate syrup

Cherries

Chopped nuts (optional)

Directions

Beat cream cheese on medium until fluffy, add in powdered sugar. Combine vanilla pudding and milk, mix well. Add to cream cheese mixture and stir. Gently fold in 2 cups of whipped topping.

Slice bananas and toss with a little bit of the pineapple juice (or lemon juice) to keep them from browning. Drain pineapple, squeezing to remove all of the juice.

Line the bottom of a 9×13 pan with graham crackers. Top with half of the cream cheese mixture and the bananas. Add a second layer of graham crackers. Top with remaining cream cheese mixture and pineapple. Add a third and final layer of graham crackers. Top with remaining 2 cups of whipped topping, cherries and nuts. Drizzle with chocolate.

Refrigerate overnight.

Chocolate Icebox Cake

Chocolate-Icebox-Cake

Ingredients

2 cups cold heavy cream

12 ounces Italian mascarpone cheese

½ cup sugar

2 tbsp unsweetened cocoa powder

1 tsp vanilla extract

3 (8 ounce) packages chocolate chip cookies

Shaved semisweet chocolate for garnish

Directions

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.

To assemble the cake, arrange chocolate chip cookies flat in an 8-inch spring form pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.

Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.

Strawberry Pretzel Icebox Pie

Strawberry Pretzel Icebox Pie

 

Ingredients

2 cups finely crushed pretzel sticks

3/4 cup butter, melted

1/4 cup firmly packed light brown sugar

2 cups sliced fresh strawberries

1 (14-oz.) can sweetened condensed milk

1/2 (8-oz.) package cream cheese, softened

4 tablespoons plus 1 tsp. strawberry gelatin (1/2 [3-oz.] package)

2 cups whipping cream, divided

1/3 cup granulated sugar

Directions

Preheat oven to 350°. Stir together first 3 ingredients; firmly press on bottom, up sides, and onto lip of a lightly greased 10-inch pie plate. Bake 10 to 12 minutes or until lightly browned. Remove from oven to a wire rack, and cool completely (about 30 minutes).

Process strawberries in a food processor until finely chopped, stopping to scrape down sides as needed.

Beat condensed milk and next 2 ingredients at medium speed with an electric mixer until smooth. (Use the whisk attachment if using a stand mixer.) Add strawberries; beat at low speed just until blended. Transfer to a large bowl.

Beat 3/4 cup whipping cream at high speed until soft peaks form; gently fold whipped cream into strawberry mixture. Spoon strawberry mixture into prepared crust. Cover and freeze 8 to 12 hours or until firm.

Beat remaining 1 1/4 cups whipping cream at high speed until foamy; gradually add granulated sugar, beating until soft peaks form. Spread over pie. Freeze 1 hour or until whipped cream is firm.

Onion Rings

Onion Rings

Ingredients

1 large Onion, cut into ¼ inch slices                1 cup Milk

1 ¼ cups All-Purpose Flour                             ¾ cups Dry Bread Crumbs

1 tsp Baking Powder                                      Salt to taste

1 Egg                                                            1 quart Oil for frying

Directions

Heat the oil in a deep fryer to 365 degrees F.

Separate the onion slices into rings, and set aside.  In a small bowl, stir together the flour, baking powder and salt.

Dip the onion slices into the flour mixture until they are all coated.  Whisk the egg and milk into the flour mixture using a fork.  Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping.  Spread the bread crumbs out on a plate or shallow dish.  Place rings one at a time into the crumbs, and scoop the crumbs up over the rings to coat.  Give it a hard tap as you remove it from the crumbs.  The coating should cling very well.  Repeat with the remaining rings.

Deep fry the onion rings a few at a time for 2-3 minutes.  When they are golden brown, remove to paper towels to drain.

Lobster Rolls

lobster-rolls

Ingredients

3- 1 ½ pound Lobsters

2 tsp Tarragon

2 stalks Celery diced

Juice of one Lemon, plus wedges for serving

½ cup Mayonnaise

6 New England style split top rolls

Salt and Pepper to taste

Salted Butter softened

1 Tbsp Fresh Chives chopped

Directions

Fill a large bowl with ice and water.  Steam the Lobsters until bright pink.  Immediately put the lobsters into the ice water to shock.  Remove the tail and claw meat, chop up.

Mix the chopped lobster and all ingredients except chives, mayonnaise and the butter in a bowl.  Fold in the mayonnaise until combined.

Brush the rolls with the softened butter and toast until brown.  Fill each roll with lobster mixture and top with the chives.  Serve with the lemon wedges.

Grilled Corn with Cheese and Lime

Grilled-Corn-With-Cheese-and-Lime

 

Ingredients

8 ears Corn, shucked

1 tablespoon Olive Oil

Kosher salt

1/2 cup crumbled Queso Fresco (fresh Mexican cheese) or Feta

1/4 to 1/2 teaspoon Cayenne pepper

2 Limes cut into wedges

Directions

Heat grill to medium-high. Brush the corn with the oil and sprinkle with ½ teaspoon salt. Grill, turning often, until tender and charred, 5 to 7 minutes.

Sprinkle the corn with the cheese and cayenne. Serve with the lime wedges.

Tangy Red Cabbage Slaw

 

 Tangy Red Cabbage Slaw

Ingredients

1/2 cup fresh orange juice

1/4 cup fresh lime juice

2 tablespoons olive oil

2 tablespoons brown sugar

kosher salt and black pepper

1/2 medium red cabbage (about 1 1⁄2 pounds), cored and shredded

2 large carrots (about 1⁄2 pound), grated

3/4 cup chopped fresh cilantro

Directions

In a large bowl, whisk together the orange and lime juices, oil, brown sugar, 1 teaspoon salt, and ½ teaspoon pepper.

Add the cabbage and carrots and toss to combine. Let sit, tossing occasionally, for at least 45 minutes. Fold in the cilantro before serving.

Creamy Potato Salad with Bacon

Creamy Potato Salad with Bacon

 

Ingredients

3 pounds small red new potatoes (about 24)

kosher salt and black pepper

8 slices bacon

1/2 cup mayonnaise

1/4 cup sour cream

3 tablespoons white wine vinegar

4 stalks celery, thinly sliced

1/2 cup chopped fresh flat-leaf parsley

1/4 cup chopped fresh tarragon

Directions

Place the potatoes in a large pot. Add enough cold water to cover and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.

Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Let cool, then break into pieces.

In a large bowl, whisk together the mayonnaise, sour cream, vinegar, ¾ teaspoon salt, and ½ teaspoon pepper. Add the potatoes and celery and toss to coat. Fold in the parsley, tarragon, and bacon before serving.