Corn Pudding from @Wilma Delgado

4 eggs , separated
3/4 cup sugar
4 TBSP Flour
8 TBSP butter
tsp of salt
1 can of whole kernel corn, drained
1 can of cream style corn

Beat egg yolks;beat in sugar, flour, butter, and salt.  Add milk.  Add corn to mixture.  Fold in stiffly beaten egg whites.  Pour into greased baking dish. Bake at 350 degrees for about an hour or until congealed.  Serve immediately.

NOTE:  I stir this completely about every 20 minutes while it is baking. It may take a little longer than an hour for it to get done.  Caleb loves this. I always make it for special occasions.  Kind of a family tradition for
holidays.  The men in the family inhale it.

Creamy Chicken-pasta Soup from @knightlight

35 min | 15 min prep

•    3 tablespoons butter
•    4 ounces button mushrooms, sliced
•    1 cup sliced celery
•    1 cup shredded carrot (about 2 medium)
•    1 medium onion, chopped
•    3 tablespoons all-purpose flour
•    6 cups chicken stock or canned low sodium chicken broth
•    1 1/2 cups half-and-half
•    2 tablespoons chopped fresh parsley
•    1 1/2 lbs chicken tenders, cut into 1/2-inch pieces
•    1 cup penne pasta  or gnocchi
•    3 tablespoons fresh lemon juice

Directions
Melt butter in heavy large pot over medium heat.
Add mushrooms, celery, carrots and onion.
Cook until celery and onion are tender, about 5 minutes.
Add flour and cook 3 minutes, stirring frequently.
Gradually mix in chicken stock.
Bring soup to simmer, stirring frequently.
Add half and half and chopped parsley and simmer 5 minutes.
Add chicken tenders and simmer until cooked through, about 5 minutes.
Cook penne pasta ( I used gnocchi, instead) in large pot of boiling salted water until just tender but still firm to bite.
Drain pasta.
Bring chicken soup to simmer.
Mix in cooked pasta and simmer 2 minutes.
Mix in lemon juice; season to taste with salt and pepper.

Perfect Pineapple Cake from @WilmaDelgado

1 (15 1/4 oz) can crushed pineapple
1 1/2 cups real butter, softened
3 cups sugar
5 large eggs
1/2 cup lemon lime soft drink
3 cups cake flour, sifted
1 tsp lemon extract
1 tsp vanilla extract

Pineapple Filling:
Cream Cheese Frosting
1 (6 oz) pkg, frozen flaked coconut, thawed

*Grease bottom and sides of 3 (9 inch)round pans; line bottoms with wax
paper.  Grease and flour wax paper.

*Drain pineapple, reserving 3/4 cup juice.  Remove 1/4 cup reserved juice
for cream cheese frosting, and reserve crushed pineapple for Pineapple
Filling.

*Beat 1 cup  butter @medium speed until creamy; gradually add sugar,beating
well.  Add eggs, 1@ a time, beating after each addition.

*Combine 1/2 cup reserved pineapple juice and soft drink.  Add flour to
butter mixture, alternately with juice ,beginning and ending with flour.
Beat @low speed after each addition.  Stir in extracts.  Pour into cake
pans.

*Bake@350 for 25 to 30 minutes.  Remove from pans immediately.  Cool on
wire racks.

*Spread 3/4 cup filling between layers and remaining filling on top of
cake.  Spread frosting on sides.  Sprinkle coconut.

Pineapple Filling:

2 cups sugar
1/4 cup corn starch
1 cup crushed and drained pineapple
1 cup water

Stir together sugar and cornstarch in pan.  Stir in pineapple and 1 c
water.  Cook over low hear, stirring occasionally.  15 minutes or until
very thick.

Cream Cheese Frosting:

1/2 cup butter, softened
1 8 0z pkg cream cheese
1 16 oz pkg powdered sugar
1/4 cup reserved pineapple juice.
1 tsp vanilla extract.

Lower Fat Jalapeno Cheese Tamales by @Flipsidebabee

Ingredients:
3 cups Maseca Corn Masa mix for tamales
3 cups Maseca Corn Masa flour
6 cups chicken broth
1/3 cup of Crisco (softened and mixed with mixer)
2 tsp salt
1 tsp baking powder
2 cans of jalapenos
1 lbs of monterey jack, muenster, or cheddar cheese
1 bag corn husks
6 large jalapenos boiled until tender and strained
1 can of tomatillo sauce
2 tbsp of sour cream or Mexican crema

Directions
Masa -

* Add both types of masa flour, salt, and baking powder into a bowl. Mix well.
* In another bowl have the broth ready.
* In a large bowl add the softened crisco.
* With mixer operating, slowly add 2 cups at a time of broth and dry mixture to the crisco (continuously mixing) until all the dry mixture andbroth are gone. Mix until the consistency of cookie dough. This ensuresthat the crisco gets througout the mixture.
* Take a small piece of the masa and place inside a glass of cold tapwater. Do not ball the masa. If the masa floats, it is ready. If not, add 1 tbsp of softened crisco at a time to the mixture until the masa floats.

Tamale -

* Soak the corn husks in hot water. Once the husks are less stiff separate them. Also, it’s a good idea to use thick and tall ones as ties(tear into strips).
* Using a masa spreader or a dry wal scraper (from hardware store), thinly spread the masa over the wide part of the husks.
* Add the jalapeno and cheese and roll the husk like a burrito but don’t tuck in the ends.
* Fold the pointed part of the husk to seal the bottom and tie closed with the extra strips of corn husks. The top will be left open.
* Repeat

Cooking the Tamale -
* Prepare a steamer and arrange the tamales where the open parts are facing up (standing up vertically). Steam for 60 minutes or until masa is fluffy throughout and cheese is melted.
* Caution: remember to watch the water levels, if the water levels are low, this can scorch your tamales.
* Let the tamales stand for 30 minute before serving. This let’s them set up or else they’ll be soggy.

Sauce -
* Blend the jalapenos and tomatillo sauce until there are not more chunks of jalapenos
* Mix in the cream
* Use as the dip or sauce for the tamales

Notes: Tamales can be frozen raw and can be thawed to cook again.

Lower Fat Red Chili Beef Tamales by @Flipsidebabee

Ingredients:
3 lbs of boiled beef (tender and shreaded)
1 tsp olive oil
1 large onion (finely chopped)
2 can red enchilada sauce
2 tsp salt
2 tsp garlic powder
2 tsp dried cilatro
1 tsp red chili powder
3 cups Maseca Corn Masa mix for tamales
3 cups Maseca Corn Masa flour
6 cups Beef broth or beef juice from beef
1/3 cup of Crisco (softened and mixed with mixer)
2 tsp salt
1 tsp baking powder
1 bag corn husks

Directions
Red Chili Beef -
* Brown the beef and onions in a large deep pan with olive oil
* Add red enchilada sauce and bring to a boil. Simmer.
* Stir in garlic powder, cilantro, salt, and red chili powder and bring back to a simmer. Simmer for about 30 minutes or until sauce is reduced.

Set aside.

Masa -
* Add both types of masa flour, salt, and baking powder into a bowl. Mix well.
* In another bowl have the broth ready.
* In a large bowl add the softened crisco.
* With mixer operating, slowly add 2 cups at a time of broth and dry mixture to the crisco (continuously mixing) until all the dry mixture and broth are gone. Mix until the consistency of cookie dough. This ensures that the crisco gets througout the mixture.
* Take a small piece of the masa and place inside a glass of cold tap water. Do not ball the masa. If the masa floats, it is ready. If not, add 1 tbsp of softened crisco at a time to the mixture until the masa floats.

Tamale -
* Soak the corn husks in hot water. Once the husks are less stiff separate them. Also, it’s a good idea to use thick and tall ones as ties (tear into strips).
* Using a masa spreader or a dry wal scraper (from hardware store), thinly spread the masa over the wide part of the husks.
* Add the beef and roll the husk like a burrito but don’t tuck in the ends.
* Fold the pointed part of the husk to seal the bottom and tie closed with the extra strips of corn husks. The top will be left open.
* Repeat

Cooking the Tamale -
* Prepare a steamer and arrange the tamales where the open parts are facing up (standing up vertically). Steam for 60 minutes or until masa is fluffy throughout.
* Caution: remember to watch the water levels, if the water levels are low, this can scorch your tamales.
* Let the tamales stand for 30 minute before serving. This let’s them set up or else they’ll be soggy.

Notes: Saving the beef broth from the beef boil is usually better tasting than store bought broth. Tamales can be frozen raw and can be thawed to cook again. Red enchilada sauce can be substituted for green enchilada sauce. If making this dish with chicken, make sure you use chicken broth and not beef broth.

My favorite chocolate cake recipe from @WilmaDelgado

1 3/4 cup flour, plain
2 cups sugar
3/4 cup cocoa
2 tsp baking soda
2 eggs
1/2 cup oil
1 tsp salt
1 tsp baking powder
1 cup coffee
1 cup buttermilk
1 tsp vanilla
1 tsp cinnamon

Combine with electric mixer into 2 round pans….greased and floured….wax paper….Bake at 350 for 30 to 35 minutes…..

Frosting:

1 8 oz pkg cream cheese
1/4 cup real butter
1 tsp vanilla
1 box confectioner’s sugar
3/4 cup cocoa

Bread Pudding from @Wilma Delgado

1 10 oz loaf (6-8 C) stale French Bread, crumbled
4 C milk
2 C sugar
3 eggs
4 TBS butter (not margarine)
2 TBS vanilla
1 C raisins (optional)
1 C coconut (optional)
1 C chopped pecans (optional)
1 tsp. cinnamon
1 tsp. nutmeg

Stir together everything but bread, until well mixed. Add bread.  Should be very moist but not soupy.  Bake on middle rack at 350 for approximately 1 hour 15 minutes.  Use buttered 9”x14” baking dish.

WHISKEY SAUCE

1/2 C butter
1 ½ C powdered sugar
1 egg
½ C bourbon

Cream butter and sugar over medium heat until all butter is absorbed.  Remove from heat and blend in egg.  Pour bourbon gradually, stirring constantly.  Sauce will thicken as it cools.

AMARETTO CHEESECAKE by @WilmaDelgado

3 lbs  cream cheese, softened
18 oz sugar  (2 ¼ C)
6 eggs
4 ½ oz Amaretto  (9 tbs)
1 cap lemon juice
1 cap vanilla

Mix all until smooth.  Place in prepared graham cracker crust in springform pan  (12” minimum).  Bake at 350 degrees for 1 hour or until firm and dry in middle.  Turn off oven and open door.  Leave cheesecake in oven 1 hour.  Chill.

Notes:

For crust in 12” springform, make double recipe on box – it may even take a little more.  Use the back of a large metal spoon to press crust mix firmly up sides of pan almost to top of pan, then do bottom.  The baking time may take longer depending on oven.  Chill completely before removing sides of pan.

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Barbecued Ribs from @WilmaDelgado

Ingredients
2 whole slabs of pork baby back ribs

Dry Rub
8 TBSP light brown sugar, tightly packed
3 TBSP Kosher Salt
1  TBSP chili powder
1/2 tsp black peppe
r1/2 tsp cayenne pepper
1/2 tsp paprika
1/2 tsp old bay seasoning
1/2 tsp rubbed thyme
1/2 tsp onion powder

Braising Liquid
1 cup pineapple juice
2 TBSP white wine vinegar
1/4 cup bourbon
2 TBSP worcestershire sauce
2 TBSP honey
2 cloves of garlic, chopped

Instructions
Preheat oven to 250. In a bowl combine all dry ingredients and mix well.  Place each slab of baby back ribs on a piece of heavy duty aluminum foil, shiny side down.  Sprinkle each side generously with the dry rub.  Pat  the rub into  the meat and refrigerate for a minimum of one hour….covered in the aluminum foil. In a micowavable container, combine all ingredients for the braising liquid. Microwave on high for one minute. Place the ribs on a baking sheet.  Open one end of the foil on each slab and pour half of the braising liquid into each foil packet.  Tilt the baking sheet in order to equally distribute the braising liquid.  Braise the ribs in the oven for 2 1/2 to 3 hours. Take ribs out of packets…drain liquid off.  Now, here is where I did mine differently.  The recipe says for you to boil the liquid until it is reduced by half then use it as your sauce.  I didn’t do it that way.  I got rid of the liquid……covered my ribs with barbecue sauce…….stuck them  back on in the oven under the broiler until they were lightly carmelized. I’ll warn you.  The dry rub recipe will be way too much.  I think that I’ve used the original batch two other times.  So, what I will do next time is just go by the ingredient list and kind of eye it.  The ribs really are wonderful.  My family liked them as well as any that you have out in a restaurant…..and pay three times the price for!

Chicken Tikka Masala from @shooting*

Chicken Tikka Masala is an Indian dish and has been dubbed a GREAT comfort food. Contains dairy and poultry. This is a compacted version of the traditional way of making chicken tikka masala.

Serves 4

Ingredients:
1 1/4 cup yogurt (plain yogurt)
2 tablespoons lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 tablespoon ground coriander
2 teaspoons cayenne pepper
2 tablespoons garam masala
1 tablespoon minced fresh ginger
4 boneless skinless chicken breasts, cut into bite-size pieces
2 tablespoons butter
4 cloves garlic, minced
2 teaspoons paprika
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/2 cup chopped fresh cilantro

Directions
Marinating Chicken–
* In a large bowl combine yogurt , cumin, paprika, cinnamon, cayenne pepper, and chopped chicken.
* Cover the bowl with plastic wrap and let it sit in the refrigerator for 30 minutes (even overnight).

Sauce–
* In a saucepan, melt butter in medium heat and add garlic. Let garlic cook for 2-3 minutes until light brown.
* Add garam masala and ground coriander. Stir until thick.
* Add tomato sauce. Let it boil and simmer.
* Stir in heavy cream (or fat-free milk). Let it simmer until reduced to a slightly thick sauce (about 15 minutes).
* Turn off heat and then fold in 1/4 cup of chopped parsley.

Chicken–
* Turn on over broiler, and depend on the thickness of the chicken put it on high.
* On a foil-lined baking dish, spread marinating chicken in one layer.
* Broil for about 8 minutes on high. Turn the pieces. Then for about another 3-5 minutes, broil.
* When finished, and it looks like barbecue, add the pieces of chicken (no other liquids from the baking dish) into the saucepan with the tomato mixture.
* Simmer for another 15-20 minutes.
* When finished, serve over steaming, hot jasmine rice or garlic naan.
* Garnish with remaining parsley, and there you have easy chicken tikka masala.

Note: Every spice is up to you. Add more cayenne pepper for more heat. Add more garam masala for more flavor. Add more tomato sauce for more sauce. Add more cream / milk to lessen the heat.