Microwave Corn on the Cob

Why would one need to know this method? Let's just say that if you happen to buy a bunch of corn on the cob and come home to realize that you do not own a pot big enough to boil it all in, this method is handy. Ah, the beauty of google.

Soak corn, husk and all, in a large pot or the sink for at least 1/2 hour. I soaked mine for probably about an hour or so.

Drain and stick 2 ears of corn in the microwave for about 8-9 minutes.

Let corn cool for about 10-15 minutes. Shuck and enjoy!

This tasted just as good as boiling it.

Good Things to Come

Cookie Salad

If it's a salad, it's got to be healthy, right?

This is the original recipe:

1 pint strawberries
2 cups seedless grapes
1 small can pineapple tidbits, drained
2 bananas, sliced
1 12 oz carton Cool Whip
1 3 oz package instant vanilla pudding
1 cup buttermilk
1 pkg fudge striped cookies, broken

Combine fruit. Mix Cool Whip, buttermilk, & dry pudding mix and a separate bowl. Fold into fruit. Just before serving, fold in broken cookies. Serves 20.

You can vary the fruit. Example- use 2 lbs. strawberries, 5 bananas, 1 can pineapple chunks (drained), and 1 can mandarin oranges (drained). (That's just for the single recipe, not doubled.) Use the store brand fudge-striped cookies. Cheaper and not as waxy.

From: Melody's blog

Guacamole

2 avocados
1 roma tomato
1 shallot the size of a quarter
2 cloves of garlic
1 lime
1 jalapeno pepper

Chop everything up and mix together. Add salt to taste. I've also added cilantro which is good.

From: Trader Jo's Guacamole Kit

Fruit Soup

¾ c. sugar
1 c. water
1 c. peach juice (or another cup of water, which is what I always do instead)
3 Tb tapioca (be sure to use the “minute brand” quick cooking tapioca!)

6 oz orange juice concentrate
1 ½ c. water

2 cans mandarin oranges (with or without juice)
1 quart sliced peaches - (you can use 1 large can of peach slices, but I would not add the heavy syrup – I always try to use Lite peaches that have been bottled with pear juice and water, in which case I add the juice. Also, cut up the slices so they are bite-size.)
2 c. fresh strawberries, sliced, just before serving
2 bananas, just before serving
1 bag frozen raspberries, thawed but still cool and firm (or an equivalent amount of fresh) or other berry mix (raspberries give the juice a red tint, without raspberries it is an orange color. I almost always use a tri-berry mix which includes raspberries, blueberries and blackberries.)


Bring sugar, water, peach juice and tapioca to a boil. Continue boiling on medium high for about 10 minutes, stirring often. Some tapioca will be clear and other granules will have a white center. Take off heat. Let sit for 30 minutes. (This is when the tapioca will become more clear.)
Add 6 oz orange juice concentrate and 1 ½ c. water. Chill overnight.

Add mandarin oranges and peaches. Before serving add strawberries, bananas, and raspberries.

From: sisterscafe

Fiesta Chicken Pasta Salad

1 pkg Hidden Valley Fiesta Ranch dip mix
½ c. oil
½ c. vinegar

1 lb cooked, shredded or cubed chicken (about 1 ½ to 2 breasts)
3/4 box garden rotini
1 can black beans
1 can black olives, halved
2 -3 tomatoes, chopped
Frozen corn

Mix dressing mix, oil, and vinegar in small bowl and set aside. Combine chicken, cooked pasta, beans, olives, and tomatoes in large bowl. Add dressing and frozen corn about 20 minutes before serving. Be sure to toss again just before serving, as the dressing will seep to the bottom.

From: sisters cafe

Chocolate Cobbler

• 1 cup All-purpose Flour
• 2 teaspoons Baking Powder
• ¼ teaspoons Salt
• 7 Tablespoons Cocoa Powder, Divided
• 1-¼ cup Sugar, Divided
• ½ cups Milk
• ⅓ cups Melted Butter
• 1-½ teaspoon Vanilla Extract
• ½ cups Light Brown Sugar, Packed
• 1-½ cup Hot Tap Water

Preheat oven to 350 degrees.

First stir together the flour, baking powder, salt, 3 tablespoons of the cocoa, and 3/4 cup of the white sugar. Reserve the remaining cocoa and sugar.

Stir in the milk, melted butter, and vanilla to the flour mixture. Mix until smooth.

Pour the mixture into an ungreased 8-inch baking dish. I prefer my small oval Corning Ware glass dish.

In a separate small bowl, mix the remaining white sugar (it should be 1/2 cup), the brown sugar, and remaining 4 tablespoons of cocoa. Sprinkle this mixture evenly over the batter.

Pour the hot tap water over all. DO NOT STIR!

Bake for about 40 minutes or until the center is set.

Let stand for a few minutes if you can hold yourself back. Serve with homemade ice cream using the gooey sauce to spoon over all.

From: tastykitchen.com