Spring and Summer Cooking

I know it has been a long time since I have posted but am gonna try one more time to see if it works.

I would love to hear from some of you and I want you to share some recipes with me. I always use some that are shared so send me some..

These first two recipes are some of our favorites and are good to use this time of year especially with all the picnics and gatherings, family reunions.

Corn Dip

2 cans MexiCorn, drained
2 (4-ounce) cans green chilies, drained
2 cups shredded Monterey Jack cheese
1 cup mayonnaise
2/3 cup grated Parmesan cheese

Mix all ingredients together and bake 30 to 40 minutes at 350 degrees until piping hot and bubbling. Serve with corn tortilla chips.

Bacon and Cheddar Deviled Eggs

12 hard-cooked eggs(br)

1/2 cup mayonnaise(br)

4 bacon strips, cooked and crumbled(br)

2 tablespoons finely shredded cheddar cheese(br)

1 tablespoon honey mustard(br)

1/4 teaspoon pepper

Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Stir in the mayonnaise, bacon, cheese, mustard and pepper. Spoon or pipe mixture into egg whites. Refrigerate until serving. Yield: 2 dozen. Note: As a substitute for honey mustard, combine 1 1/2 teaspoons Dijon mustard and 1 1/2 teaspoons honey

Rainbow Vanilla Cake Recipe

A moist vanilla cake recipe made with many colors of the rainbow.

Cake

1 cup butter, room temperature
2 1/3 cups granulated sugar
5 egg whites, room temperature
2 teaspoons vanilla
3 cups all purpose flour
4 teaspoon baking powder
½ teaspoon salt
1 ½ cups milk
Food Coloring Gels (Red, orange, yellow, green, blue and purple)

Vanilla Frosting

4 cups confectioners' sugar
1 ½ cup butter, room temperature
1 ½ teaspoons vanilla extract
2 - 3 Tablespoons whipping cream

Directions

Cakes

Preheat the oven to 350 degrees F.

Grease and cut parchment paper to line six 9 inch cake pans.

Note: Since most of us do not have 6 baking pans, just line what you have and you may have to bake your layers in batches.

In a small saucepan, bring milk to a boil and then turn off and let cool to room temperature.

Sift together the flour, baking powder and salt. Set aside.

In a separate bowl, beat together your egg whites.

Cream the sugar and butter, then add the egg whites a little at a time. Add the milk and vanilla and mix well.

In sections, mix wet and dry ingredients together.

Divide the batter into 6 bowls and whisk food coloring into each one to create your rainbow.

Pour into the pans and bake for 15 minutes each or until a cake tester inserted in the center comes out clean.

Remove from oven, let cool and then cover with a wire rack, flip carefully, thumping the pan on the counter if you have to.

Frosting

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then

increase speed to medium and beat for another 3 minutes.

Add vanilla and the cream in increments, and continue to beat on medium speed for 1 minute more. Add more cream if needed for good spreading consistency.

Arrange cake on your cake serving plate in following color scheme; purple, frosting; blue, frosting; green, frosting;

yellow, frosting; orange, frosting; red, frosting; and finally the sprinkles.

Brown Sugar Smokies

Original recipe makes 12 servingsChange Servings

1 pound bacon
1 (16 ounce) package little smokie sausages
1 cup brown sugar, or to taste

Cut each slice of Bacon in three pieces and wrap each Smokie in a piece of Bacon and put in oven proof casserole dish.

Put Brown Sugar on top, cook at 350 for 45 min or until Bacon is browning and sugar is run down through.

Banana Pudding

This is not my original recipe that we use at our house but this is from Paula Deen and it is very tasty so decided to share.

2 bags Pepperidge Farm Chessmen Cookies OR 2 bags Vanilla Wafers
6 to 8 bananas, sliced
2 cups milk
1 (5 oz.) box French Vanilla pudding
1 (8 oz.) package cream cheese
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Line the bottom of a 13x9 inch inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.

Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.

Fold the whipped topping into the cream cheese mixture.

Add the cream cheese mixture to the pudding mixture and stir until well blended.

Pour the mixture over the cookies and bananas and cover with the remaining cookies.

Refrigerate until ready to serve!