Recipes

[Sassy7356]

Baked Creamed Corn with Red Bell Peppers and Jalapenos

6 servings

Ingredients
8 ears corn, husked
2 red bell peppers, diced
2 jalapeno peppers, diced
1 cup heavy cream
Kosher salt and freshly ground pepper
1 stick salted butter, cut into pieces

Directions
Preheat the oven to 350 degrees F. Slice the corn kernels from the ear in a large, deep bowl with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and the creamy milk. Add the red bell peppers, jalapenos, heavy cream, 2 teaspoons salt, a generous amount of pepper and the butter and mix well. Pour into a 9-by-13-inch baking dish. Bake until hot and bubbly, 45 to 55 minutes.

Next ingredient:  Cream Cheese

[Zhills]

Cheesy Grits Recipe

Ingredients:

• 4 cups water
• 1 cup quick cooking grits
• 1½ tsp salt
• 3 oz cream cheese
• 2 tbs butter
• ¾ cup shredded cheddar cheese

Instructions:

1. Bring water and salt to boil on medium high heat.
2. Add grits slowly, stirring constantly to prevent lumps.
3. Reduce heat to low and cover. Simmer for 20 to 25 minutes or until desired tenderness and consistency.
4. Cut cream cheese into chunks and add into grits with cheese and butter. Stir until well blended.

 The important issue is to use 1 part grits to 4 parts water.  For 2 of us, I use 1/3 cup grits and 1 1/3 cup water.  Cut the other items down accordingly.
 

I use the 5 minute quick cooking grits.  Not 20.

I eyeball the cheeses.  Just use common sense.  You're not gonna put 1/2 c cheese in 1 cup grits!  They are hard to mess up.  Cooking time is not important (keep warm on stove) if they get too thick, add a little hot water!  Salt in the important thing.  Gotta have salt in grits.  Enjoy!

Next ingredient:  Eggs

[Bluffbaker]

Broccoli Quiche
6 to 8 Servings

1 (9-inch) deep-dish pie crust, partially baked
1 cup shredded Cheddar cheese, divided
6 eggs
1 (10 3/4 oz.) can cream of broccoli soup (undiluted)
2/3 cup milk

Preheat oven to 400°. Thaw pie crust at room temperature for 10 to 15 minutes. ****** the pie crust -- including the sides -- with a fork. Place on a cookie sheet and bake for 10 minutes. Remove from oven and reduce oven temperature to 350°.

Sprinkle 1/2 cup cheese over the bottom of the pie crust. Combine the eggs, soup and milk in a large bowl; pour into pie crust. Cover the edges with foil or use a pie crust shield. Bake on a cookie sheet for 60 minutes or until a knife inserted in the center comes out clean. Remove from oven and sprinkle with the remaining cheese. Return to oven and bake until cheese melts, 3 to 4 minutes. Remove from oven and let stand 5 minutes before slicing.

Next Ingredient:  Vanilla

[Sassy7356]

Chocolate Coffee Cupcakes with Bailey's Irish Cream Frosting

Ingredients:

For the cupcakes:

• 1/2 teaspoon baking soda
• 1/4 cup buttermilk; room temperature (or use whole milk with a bit of white vinegar)
• 3 heaping Tablespoons unsweetened cocoa powder
• 1 stick butter (1/2 cup)
• 1/2 cup coffee
• 1 cup sugar
• 1 cup all purpose flour
• 1/4 teaspoon salt
• 1 large egg
• 1/2 teaspoon vanilla

For the frosting:

• 1 stick butter (1/2 cup)
• 4 cups confectioner's sugar
• 1/4 cup Bailey's Irish Cream
• 1 teaspoon vanilla
• 1 Tablespoon milk
• 2 Tablespoons Coffee

Directions:

For the cupcakes:

1. Preheat oven to 350 degrees F.
2. In a small bowl, dissolve baking soda in buttermilk.
3. In a small saucepan, melt butter and cocoa powder together at a low temperature. When smooth, whisk in coffee.
4. In separate bowl, sift together flour, sugar and salt.
5. Add cocoa mixture and egg; mix at low speed.
6. Add buttermilk mixture and vanilla; mix until well combined.
7. Bake at 350 degrees F for 20 minutes or until tester inserted in center of cupcakes comes out clean.
8. Cool on wire rack in pan 10 minutes. Remove from pan and allow to cool completely on wire rack.

For the frosting:

1. Beat ingredients until smooth; spread on cupcakes.

Next ingredient:  Molasses