Tuesday, July 27, 2010

Smoky Ranchero Corn

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I'm back! We had a great vacation in Logan, UT with the Hancey family. I know I gained a few pounds because we ate, ate, and ate some more! We had to eat at some of our favorite places like Charlie's Ice Cream, Cafe Sabor, Maddox, Frederico's, and Cafe Rio (new fave!). One night Ben's mom's sister and her husband (Don and Shirley) were driving through town and Nola had invited them to dinner. She asked if I would cook and I accepted of course! I had some new recipes that Ben's parents hadn't tried and couldn't wait to cook for everyone. I made Curry Kabobs, Roasted Potatoes, Smoky Ranchero Corn, and Sopapilla Cheesecake. I'll start with the corn today but the other recipes are coming. This corn has so many of my favorite flavors-bacon, cilantro, ranch dressing, lime, corn-yum!


1/4 lb. mesquite-smoked or regular bacon, cut into small pieces
1/4 cup sliced green onions
1/4 cup chopped red bell pepper
2 (11-oz.) cans Green Giant® Super Sweet Yellow and White Corn, drained
1/4 cup purchased ranch salad dressing
1 teaspoon fresh lime juice
1/2 teaspoon cumin
1/4 teaspoon crushed red pepper flakes
1 tablespoon chopped fresh cilantro
2 lime slices
2 fresh cilantro sprigs

1. Cook bacon in large skillet over medium heat until crisp. Drain on paper towels. Discard drippings.
2. In same skillet, combine cooked bacon, onions, bell pepper and corn. Reduce heat to low; cook 5 minutes or until thoroughly heated, stirring occasionally.
3. Meanwhile, in small bowl, combine salad dressing, lime juice, cumin and red pepper flakes; mix well.
4. Add dressing mixture to corn mixture; mix well. Remove skillet from heat. Stir in chopped cilantro. Garnish with lime slices and cilantro sprigs.

*Taste and add a little salt and pepper if you like before serving.

Wednesday, July 7, 2010

Peanut Butter Cupcakes with Chocolate Frosting

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I love the combo of chocolate and peanut butter. Love it. I can't believe I had never tried that in a cupcake! I made mini versions of them and loved how they turned out. My kids don't like nuts so I just left some plain for them. The crunch of the peanuts was my favorite part though!


1 box Betty Crocker® SuperMoist® yellow cake mix
1 1/4 cups water
1/4 cup vegetable oil
3 eggs
3/4 cup creamy peanut butter

1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2. In large bowl, beat cake mix, water, oil, eggs and 3/4 cup peanut butter with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about 2/3 full).
3. Bake 20 to 25 minutes (10+ min for mini) or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes.

1 cup butter (no substitutes), softened
4-1/2 cups confectioners' sugar
1-1/4 cups baking cocoa
1/2 teaspoon vanilla extract
1/2 cup milk

1.In a large mixing bowl, cream butter. Gradually beat in confectioners' sugar, cocoa and vanilla. Add enough milk until frosting reaches spreading consistency.

You can be generous with the frosting because it makes a lot!