Caliente Corn

Ok, folks this looks like a plain Jane dish but it packs a
"Wow is there enough for second’s response"
Six ingredients, and it's really good.

3-4 Lg. ears of fresh sweet corn on the cob( I use both white and yellow together)
1 large red bell pepper
1 large green Bell pepper (3-5 points on bottom are sweetest)
1/2 of a Walla Walla or Vidalia sweet onion
1/4 C half and half and it can be fat free
1/4 C butter

*red pepper flakes to your taste (I just lightly sprinkle)
*sea salt optional
...oops I guess that's 8.

This can be prepared ahead of time and cooked just prior to eating. Start by taking the husks and silks off the corn off the cob and rinse, then on a plate with a sharp knife remove the corn in long swipes. Set aside, then wash and prepare the peppers but cutting in to small strips and then cross cut in small dices. Do the same with the sweet onion (Small Dices)

Now when your ready to cook you throw a goodly amount of butter in the pan, preferably a non stick pan. Let butter melt, then toss in pepper and onions, Cook and toss until onions look slightly transparent, then add the corn, if it looks like you may need a little more butter add it.

Now is when I sprinkle a few small pepper flakes...If you have kids take some out and put in a pan for them before the pepper flakes but add the half and half.

Now while the corn is still crisp and the dish is piping hot add you half and half and reduce it down just a bit. and serve hot!


***This is also good cooked this same way and added to 2 boxes of jiffy corn bread mixture (prepared as package recommends) and baked into a casserole type dish 13"x9" with added sour cream in teaspoon sized dollops (12) on top and cheddar cheese over the top of that, and bake to doneness.

You will not have one complaint and probably no leftovers either.

Fabulous Candied Yams

JONSIE’S CANDIED YAMS
• 5 LBS FRESH YAMS
• 1 LG CAN PINEAPPLE TIDBITS (DRAINED BUT SAVE JUICE)
• 1&1/3 CUPS HEAVY WHIPPING CREAM
• ¾ CUP BROWN SUGAR (PACKED)
• 2 TBLS. CORNSTARCH (HEAPING)
• 1 LG. BAG FRESH MARSHMELLOWS (WE LIKE KRAFT)

PEEL AND CUT UP (INTO UNIFORM SIZED PIECES) YAMS INTO BOWL OF WATER TO KEEP FROM TURNING BROWN, DRAIN AND PLACE INTO 11”X13” BAKING DISH SPRAYED WITH A NON-STICK SPRAY LIKE PAM, WE PREFER A GLASS PAN TO METAL.

SCATTER PINEAPPLE TIDBITS OVER YAMS. THEN POUR WHIPPED CREAM OVER THE TOP OF THAT, SPRINKLE BROWN SUGAR ON NEXT.

MIX PINEAPPLE JUICE FROM THE CAN OF PINEAPPLE INTO THE CORNSTARCH IN A BOWL UNTIL SMOOTH.
POUR THIS MITURE OVER THE BROWN SUGAR, WHPPING CREAM AND YAMS AND GENTLY TURN WITH A SPOON TO MIX SLIGHTLY.

BAKE AT 350 F OR 177C FOR 45 TO 60 MINUTES OR UNTIL THE SAUCE THICKENING
*SAUCE WILL THICKEN MORE AS COOLS.

TAKE OUT OF THE OVEN AND PLACE MARSHMELLOWS EVENLY ACROSS THE TOP AND RETURN TO THE OVEN UNTIL THEY ARE PUFFED UP AND BROWNED LIGHTLY ACROSS THE TOP.
LET SET FOR A FEW MINUTES BEFORE SERVING, THIS ALLOWS THE SAUCE TO THICKEN FURTHER.

…AND THIS COMES WITH THE MOST IMPORTANT INSTRUCTION OF ALL; EAT SOME FOR HER TOO :)
WITH LOTSA LOVE, JONSIE

Asparagus Gruyere Tart

Store-bought puff pastry works well in this savory tart; thaw it according to package instructions. Emmentaler or Fontina cheese can be substituted for the Gruyere.



Ingredients

Flour, for work surface
1 frozen puff pastry
5 1/2 ounces (2 cups) Gruyere cheese, shredded
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
Salt and pepper

Directions
1. Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.

2. Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes

recipe exchange via MIL

Marianne's Spinach/Mushroom Dip

1 pkg (10 oz) frozen chopped spinach, thawed, drained

3/4 cup 100% grated parmesan cheese

3/4 cup mayo (Light Mayo if on South Beach Diet)

1/2 cup 2% milk shredded mozzarella cheese (reduced fat if on South Beach Diet)

1 cup chopped Canned or cooked mushrooms

1/2 tsp garlic powder

Preheat oven to 350 degrees. Mix all ingredients until well blended.

Spoon into 9-inch pie plate or quiche dish

Bake for 20 minutes or until heated through. Serve with tortilla chips (or with assorted cut-up fresh vegetables if on South Beach Diet)

Nutrition

Calories 70

Total fat 5g

Sat fat 2g

cholesterol 10mg

sodium 210mg

carbs 2g

dietary fiber 1g

sugars 1g

protein 4g