Mexican Street Corn Salad

 4 ears fresh corn, shucked & cut from cob (4 cups)

Salt

1/3 cup green onion

1/3 cup cilantro, chopped

1 jalapeno pepper, seeded & minced

1 clove garlic, minced

3 oz. cotija cheese, crumbled

3 Tbsp. mayonnaise

1 1/2 Tbsp. lime juice (divided)

1/2 tsp. chili powder

1 1/2 avocado, chopped

Mix all ingredients in a bowl and serve cold.

Magleby's Rolls

Rhodes frozen dinner rolls (use number desired)
1/3 cup butter, melted
1/8 cup chopped fresh parsley or 2 tsp. dried parsley
¾ cup Parmesan cheese
1 tsp. garlic powder
1 tsp. Salad Supreme

Dip frozen rolls in butter in a shallow bowl.

In another shallow bowl, mix parsley, Parmesan cheese, garlic powder, and Salad Supreme. Coat rolls in cheese mixture. Place rolls on an ungreased cookie sheet. Cover and let rise 4 to 5 hours, until double in size. Heat oven to 375. Bake 15 minutes.

Raspberry Muffins

 Muffins: 

½ cup butter, softened

1 ½ cup sugar

2 eggs

2 tsp. vanilla

1 cup buttermilk*

3 cups flour

4 tsp. baking powder

1 tsp. salt

3 cups raspberries (fresh or frozen)

Crumble: 

2 tbsp. butter

¼ cup flour

2 Tbsp. brown sugar

2 Tbsp. sugar

Preheat the oven to 375°.  Line 2 muffin tins (24 total).

Cream butter and sugar.  Beat in egg and vanilla then buttermilk.  Add flour, baking powder and salt and mix until just combined.  Fold in raspberries.  Add ¼ cup of batter to lined muffin tins.

In a small bowl, combine all crumble ingredients until it resembles coarse crumbs. Sprinkle on top of muffins.

Reduce heat to 350° and bake for 18-22 minutes or until golden brown.

*Buttermilk Substitute: add 1 Tbsp. white vinegar and add enough milk to create 1 cup.  Let sit for at least 5 minutes.

Vegetarian Chili

1/4 onion, diced

2 medium sweet potatoes peeled and diced (about 4 generous cups)

2 medium bell peppers, diced

4 cloves garlic, minced

1 Tbsp. chili powder

1 tsp. chipotle chili powder

1 tsp. ground cumin

1 tsp. salt

2 ½ cups vegetable broth

1 8-oz can tomato sauce

½ cup uncooked quinoa

1 15-oz can black beans, rinsed and drained

1 15-oz can red kidney beans, rinsed and drained

½ tsp. sugar

Sliced avocado

Chopped fresh cilantro

Shredded cheese

Crushed tortilla chips

Nonfat plain Greek yogurt or sour cream

To a large Instant Pot, combine onion, sweet potatoes, bell pepper, garlic, chili powder, chipotle chili powder, cumin, kosher salt, vegetable broth, quinoa and tomato sauce.

Cover and seal the Instant Pot. Cook on manual (HIGH) pressure for 7 minutes. Immediately release the pressure and open.

Turn the Instant Pot to OFF. Stir in the black beans, kidney beans, and sugar. Place the lid back on top and let stand 10 minutes to thicken. Uncover. Taste and adjust seasoning as desired. Serve hot, with any and all the toppings!

Kalua Pork

4 lbs. boneless pork butt

1 Tbsp. coarse salt

1 Tbsp. liquid smoke

Place pork butt in slow cooker.  Make slits with a sharp knife or fork.  Rub salt on all sides.  Then drizzle with liquid smoke.

Cook on low for 10-12 hours or until tender.  Remove excess fat and shred.

Spoon leftover liquid over the pork before serving to keep it tender.

DIY Laundry Stain Remover (don't eat this one)

Dish soap (preferably clear)

Hydrogen peroxide

Baking soda

Mix to create a paste and cover stain.  Gently rub into stain with a small brush and let sit for up to 24 hours.  Launder as usual.

Coconut Lime Sheet Cake

2 cups flour

2 cups sugar

1 tsp. baking soda

¼ tsp. salt

1 cup butter

1 cup water

½ cup sour cream

2 eggs

1 ½ tsp. coconut extract

 

FROSTING:

4 cups powdered sugar

½ cup butter

4 Tbsp. milk

1 tsp. coconut extract

1 ½ Tbsp. lime juice (fresh is best)

dash salt

1 ½ cups sweetened coconut

Preheat your oven to 375°.  Place sweetened coconut onto a large cookie sheet and bake. Once golden brown, remove from oven and set it aside to cool.

Combine flour sugar, baking soda and salt in a large mixing bowl.  

In a medium-sized sauce pan heat place butter and water over medium heat until melted.  Pour over the dry and beat on medium speed for 2-3 minutes, or until the batter is glossy.  Add sour cream, eggs, coconut extract. Mix until combined.

Spray a large cookie sheet with cooking spray and pour batter into the pan

and smooth with a knife.  Bake for 12-15 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Allow the cake to cool completely.

For frosting, place sugar in a large mixing bowl.  Melt butter and milk in a small sauce pan then pour over the top of powdered sugar and mix.  Add lime juice, extract and salt.  The frosting should be thin enough to pour onto the cake so add more milk if necessary. 

Frost cake and top with toasted coconut.