Towanda's Treats

Found this recipe in a Better Homes & Gardens magazine over vacation in Emerald Isle! Kyle and I tried it, and it was certainly a hit. First of all, what's better than fresh sweet corn off the cob?! I was unsure of the white balsamic vinegar at first, but it was a pleasant surprise - not as strong as the traditional dark balsamic vinegar. This is a great recipe for a picnic or to go alongside a summer meal! It's cool and refreshing for your palate.



Fresh Corn Salad

ingredients
8 ears corn, shucked
6 fresh tomatoes, chopped (I used roma)
2 cucumbers, peeled, seeded, and chopped
2 green onions, chopped (I used a regular onion, made it sweeter)
1 green bell pepper, seeded and chopped
1 jalapeño, seeded and chopped
1/4 cup fresh cilantro, chopped
4 Tbs white balsamic vinegar
3 Tbs extra virgin olive oil

directions
1. Preheat grill to medium-high. Brush corn with a little olive oil. Grill corn until lightly browned, turning often to cook evenly; cool. When cool enough to handle, cut corn from cobs.

2. Toss corn with tomatoes, cucumbers, green onions, pepper, jalapeño, cilantro, vinegar, and the 3 tablespoons of olive oil. Season with salt and pepper. Toss and marinate at least 2 hours in the refrigerator before serving. Bring to room temperature to serve. Makes 8 servings.

*Cook's Note I steamed the corn instead of grilling, and also want to remind you to use gloves when cutting a jalapeño!

• 1/4 ounce active dry yeast (1 envelope)
• 4 cups flour
• 1/2 tsp salt
• 5 tbsp extra virgin olive oil
• 8 sprigs rosemary (less if you happen to not have 8 sprigs)
• 6 garlic cloves, chopped (more if you love things garlicky)
• coarse sea salt

So, I stumbled across this recipe. Haven't tried it but the lady that posted it talked it up so much that I figured it must be good?? Let me know if you try it!

World’s Best Honey Cornbread

* 2/3 cup sugar (I used turbinado.)
* 1/4 cup butter, softened
* 4 eggs
* 1/2 cup honey
* 1 1/3 cups milk
* 2 1/3 cups flour
* 1 1/2 Tablespoon baking powder
* 1/2 cup corn meal
* 1 teaspoon salt

Preheat oven to 400 degrees. Cream sugar and butter. Add in eggs, honey and milk and mix well.

Mix together flour, baking powder, corn meal and salt. Mix dry ingredients with wet ingredients carefully. Do not overmix. Batter will be lumpy.

Pour batter in greased 11×14-inch baking pan. Bake for 35 minutes or until golden brown.

Per Casey's request, here is the recipe for Chili Chicken Cups:

1 1/2 lb boneless, skinless chicken breasts
1 cup Ranch dressing (or sour cream-I've always used sour cream)
1/4 tsp each of salt and pepper
4 tsp chili powder
2 tsp paprika
1 package (24 count) Wonton wrappers
1 cup red and/or green bell peppers; finely chopped

Toppings:
-salsa
-sour cream
-guacamole

Directions:
-Place chicken in single layer in a saucepan; add water to cover. Bring to a boil, reduce heat to simmer and poach chicken about 20 minutes. Drain, cool slightly and chop or shred with a fork.
-Mix chicken with dressing, salt, and pepper. Set aside.
-Combine cheese, chili powder, and paprika. Set aside
-Spray muffin pans with cooking spray. Place 1 wonton wrapper in each muffin cup. Bake 5 minutes on 350 degrees. Remove and cool.
-Spoon generous tablespoon of chicken filling into each wonton cup, sprinkle with cheese mixture and bell peppers.
-Bake 10 minutes at 350 degrees or until heated and cheese is melted.
-Serve with toppings

Enjoy! <3

Hey girls! Olivia made this recipe the other day that she found on StumbleUpon.com. Word is that they are really good! Enjoy :)

Nutella Chip Cookies

Ingredients

* 1 Jar of Nutella (375 Gr.)
* 2 1/2 Cups - Flour
* 1 Cup - Dark - Semi-sweet chocolate morsels
* 1 Cup - White - chocolate morsels
* 1/3 Cup - Milk
* 2 Eggs
* 1/2 Cup - Sugar
* 1/2 - Stick of butter
* 1 Tsp - Baking soda
* 1/2 Tsp - Salt
* 2 Tsp - Vanilla extract

Directions

* In a KitchenAid stand mixer add all the wet ingredients: soft butter, eggs, the entire jar of Nutella and the sugar.
* Mix all the ingredients well.
* In a separate bowl, add the flour, the salt, the baking soda and all the chocolate morsels. Mix everything well with a spoon.
* Mix the vanilla extract and the milk.
* Start up the stand mixer again and alternate by adding some of the flour and chocolates and the milk. After you have added all the ingredients continue mixing until the dough is well amalgamated.
* Refrigerate the dough for about two hours.
* After the refrigeration the dough will be much firmer and easier to roll into small balls.
* Roll the dough into balls the size of a golf ball and place on cookie sheet about 1 1/2 inches apart.
* Bake for 10-12 mins. at 375F.

Made these for the first time last night...had Jared Wineberg over for dinner! Our first house guest since we've been married. Besides Earl the furnace man who came to fix our heat yesterday but couldn't figure it out. And then there was Marco this morning...hopefully nobody else knocks on my door!


Chicken Cakes With Remoulade Sauce

The cakes make terrific appetizers, simply halve the amount of mixture and form into 18 patties.

2 Tbls butter or margarine
1/2 medium size red bell pepper, diced
4 green onions, thinkly sliced (you can make this optional)
1 garlic clove, pressed
3 cups chopped cooked chicken
1 cup soft breadcrumbs
1 large egg, lightly beaten
2 Tbls mayonnaise
1 Tbls Creole mustard
2 tsp Creole seasoning
1/4 Cup vegetable oil
Remoulade Sauce

MELT butter in large skillet over medium heat. Add bell pepper, green onions and garlic, and saute' 3 to 4 minutes or until vegetables are tender.
STIR together bell pepper mixture, chicken and next 5 ingredients. Shape mixture into 8 patties.
FRY 4 patties in 2 Tbls. hot oil in a large skillet over medium heat 3 minutes on ech side or until golden brown. Drain on paper tgowels. Repeat procedure with remaining 2 Tbls. oil and patties. Serve immediately with Remoulade Sauce. Yield: 4 servings. Prep 15 minutes. Cook: 12 minutes.

Remoulade Sauce:
1 Cup mayonnaise
3 green onions, sliced
2 Tbls. Creole mustard
2 garlic cloves, pressed
1 Tbls. chopped fresh parsley
1/4 tsp. ground red pepper
Garnish: sliced green onions.
STIR together first 6 ingredients until well blended. Garnish, if desired. Yield: about 1 1/4 cups.
Prep: 5 min.

Hello all! So a friend of mine recently posted this recipe on her blog eatontherun.wordpress.com . Its a very yummy and addicting recipe for pumpkin chocolate chip cookies. They're even better if they're kept in the refrigerator, something I discovered after leaving them in my cold car :)