New Recipes

Two new recipes on the cooking blog.  One is for a wonderful moist chocolate mayo cake and the other is an old family favorite (and in my food storage rotation)- Sausage Rice Casserole.  Check them out if you are interested!

Mexican Pizza from Taco Bell Copy Kat

I made this for dinner tonight.  So quick and easy!  Less than a 30-minute meal.  Mexican Pizza from Taco Bell is a comfort food for me so I love knowing how easy they are to make!  Recipe on the cooking blog.

Reuben Flatbread Pizza

While Brandi and I (and the loud and noisy girls) were in Ogden this past week, we had lunch at Roosters Brewing and Grill.  We shared this yummy Reuben Flatbread and I couldn't wait to come home and make it myself.  Recipe on the cooking blog! Like a 10 minute meal!!!!!

Easy Eyeball cookies for Halloween

I've been practicing on recipes for our next Creative Cooking class which will be next week, Oct.17th at Nancy Tillotsen's home- 11:30.  Our theme is "When Life Hands You Lemons".....and we have some great new recipes to share.  I made the eyeball cookies with store bought lemon sandwich cookies, crushed them, then mixed the crumbs with cream cheese.  Go to the cooking blog to find the instructions and experience the joy of making eyeball iris!  Whoopee!

Crock Pot Creamy Chicken with Black Beans

Found this easy and yummy recipe on Pinterest and tried it last night. Both David and I loved it. Check out the recipe on the cooking blog:

constantgrowingamazementcooks.blogspot.com

Lemon cupcakes

I made up these cupcakes last week using a formula I use when making strawberry cupcakes. I think they turned out as winner. Check them out on the cooking blog....

http://www.constantgrowingamazementcooks.blogspot.com/

Easy Salad

I just wanted to re-post this salad which is a must for the season. I know it seems strange but the crunch of bitter and sweet is delicious and refreshing!

Just slice fresh strawberries.

Add cucumbers that are peeled, seeded and sliced (I cut the cucumbers in half lengthwise, then scoop the seeds out with a melon baller, then chunk)

Mix equal amounts of sugar and raspberry (or red wine) vinegar. Stir into strawberries and cukes and serve immediately. Or eat the bowl by yourself. You don't want to marinate this salad since the cukes will turn pink. But strawberries are on...and sometimes you get tired of the same spinach/strawberry summer salad. Okay, I never get tired of that but in case I DID, this is a nice, quick dinner alternative. When I made it Monday night, I used half sugar/half Agave. I think it works.

Make A Wish...

I have probably mentioned before that one of my favorite cookbooks is called, coincidentally, "Favorites." It started out as a successful family or neighbor collection and at some point, it became a fundraiser for the Make-A-Wish foundation (granting wishes to terminal young patients.) You can order this cookbook at www.makeawishutah.org and half of the price is tax deductible (since half of the price benefits Make-A-Wish.)

This past month when BFF Cathy hosted Bucket, she made one of the salads from this cookbook. I have never "not" loved any recipe in this cookbook and although it may seem like a typical pasta salad, it isn't! I made it several days after bucket because it was so tasty and shared it with others this month and they both called for the recipe to make it again. I'll post it here and on the cooking blog.

Salt Lake Tortellini Salad

8 ounces cheese-filled tortellini

1 cup broccoli florets

4 ounces fresh grated Parmesan cheese

1 (13 3/4 ounce) can quartered artichoke hearts

1 (6-ounce) black olives, drained and halved

1 (15-ounce) can garbanzo beans, rinsed and drained

1 (15-ounce) can kidney beans, rinsed and drained

1/2 red onion, thinly sliced

1/4 pound sliced dry salami, cut into thin strips

1 (16-ounce) bottle Bernstein's Cheese Garlic dressing

1 pint cherry tomatoes, halved

1 avocado, sliced

Cook tortellini in boiling salted water according to package directions. Drain well, rinse with cold water, and place in large salad bowl. Add remaining ingredients, except the avocado and tomatoes, and toss with half the dressing. Refrigerate for several hours. Just before serving, stir in more dressing, as desired, and top with tomatoes and avocado.

James/Sparks Reunion at Bear Lake

Every two years my mom's family has a reunion at Bear Lake at the Blue Water resort. What is so wonderful about this place (besides the beautiful lake with its own Loch Ness monster) is there is a place for camping, RV's, condos and hotel. There is a pool and hot tub and playground plus a great beach and all water toys. My mom is the oldest living relative now which is kind of bitter sweet. She has a younger brother and sister who were also there. The grand total this year was 160 people! Since we just did Lake Powell with my family, only Ryan and Marci were able to go. David had youth conference and also had to fly out of town on business. But mom and dad and Ryan's family and I had a great time.


(playing at the beach- kiddos Noah, Heidi and Elijah)

Sand Castles (kiddo-Joshua)

Lots of stuff going on underneath the tents-

There were lots of crafts for everyone. My favorite (thanks cousin Deanna and Danelle and Monica!!!!) was the parachutes. They bought plastic table cloths at the dollar store and also soldier men. Each tablecloth was cut into 8 round parachutes (about 17 inches diameter.) We then placed round sticky page reinforcers around the edge and in about an inch. Poke a hole in the middle of each reinforcer. We had 8 strings of embroidery string that we tied one to a hole and gathered the ends up together and put through the ring of a fishing swivel and tied off. We put a rubber band around the soldier tightly, then hooked the other end of the swivel to the man. (google kids craft parachutes or something like that for better directions.)

Here I am getting ready to attach army guy to the parachute. The kids played with these for HOURS! My kiddos favorite thing!


Flower barrettes for hair (that's Deanna's girls- Monica and Suzie.)

Sisters- Monica and Danelle

I can't believe I didn't get Trista (right) (one of my favs) with her new baby...with another unidentifiable cousin.

Pie Eating contests.....

Bouncy Barns.....

Flower necklaces and alphabet necklaces- (kiddo Heidi)

Balloon Shaving- Boys Against the Girls

this team won....hard to believe, huh?

Whenever you have shaving cream at a family reunion...there is sure to be trouble!

Skittles and straw races

We had several more crafts (personalized water bottles and covered journals) and lots and lots of crazy games.


We had snow cones and cotton candy. We ate hamburgers one night, juicy steaks another and bbq ribs another. That's all tradition. Breakfasts are huge with waffle machines going, pancakes, eggs, bacon, fruit and sweet breads. Everyone is on their own for lunches.

The highlight of the reunion (besides seeing long lost cousins and meeting new ones) was one of my cousin's daughters water broke.....they hurried back to Idaho Falls and delivered a sweet baby boy. Now THAT is a reunion!

My favorite new recipe is for a fast and healthy salsa that my Aunt Christine added romaine to for a salad:

Fresh Summer Salsa

4 medium tomatoes, chopped

1 medium mango, peeled and chopped

1 medium ripe avocado, peeled and cubed

3/4 cup fresh or frozen corn, thawed

1/2 cup minced fresh cilantro

1/2 cup canned black beans, rinsed and drained

1/4 cup chopped red onion

1 jalapeno pepper, seeded and chopped

3 Tbsp. olive oil

2 garlic cloves, minced

1/4 tsp. salt

Baked tortilla chip scoops

In a large bowl, comgine the first 12 ingredients. Chill until serving. Serve with tortilla chips. (or add Romaine for a salad.)

Guess what I found?

Ever since Voila! took me to Bruges, and I took Sophia, my heart has been on the quest for learning how to make yeast-risen true Belgium waffles with pearl sugar. Check out the cooking blog for recipe. constantgrowingamazementcooks.blogspot.com

New Yummy Salad

This salad is called Crunchy Romaine Toss...and it's a winner. The recipe is posted on the cooking blog.

I'm seeking new summer salads for our upcoming Creative Cooking class...so PLEASE, send me your favorites.

Constant Growing Amazement Cooks!

After fearing that I had lost all my recipes from my hard-drive and since so many of you email me asking about a certain recipe I've posted.....I've decided to start a cooking blog so you don't have to skim through lots of posts looking for a specific recipe. There is a link on the upper right of my blog- Constant Growing Amazement Cooks! - just click on it and it will take you to the cooking blog. Or the URL is www.constantgrowingamazementcooks.blogspot.com

I will try hard to always have pictures and since I have over 100 recipes on this blog (see label to the right "recipes").....I actually have hundreds on my computer that I eventually hope to get switched over. But it is a long process so I'll try and post a few a week. It will make it easier since the recipes will be listed in categories. Hope you enjoy it. Anyone who would like to contribute, just email me your picture and the recipe and I'll post it. I'd LOVE your favorite recipes.

Bucket Group

Today was Bucket group at Annette's home. (In case anyone has missed what this is....I have a group of women that meet once a month to "fill our buckets." Each person hosts once a year and decides the activity that will enrich our lives. Wonderful food is always involved. Today we tied a quilt for the humanitarian center, then had a fabulous lunch. (Orange Almond Chicken recipe below.) Annette had asked us to come prepared to share a service that we had either rendered or when a service was done to us that really mattered. The thing that was awesome about this assignment was that immediately, wonderful experiences of goodness filled my heart. I thought of a million kindnesses that have mattered to me.....which in turn was gratitude unmeasured. I know I have shared most of these before but since they are on the tip of my heart, I'll share a few I've been remembering.



~the care packages my mom continually sent to us while young (and VERY poor) marrieds. David was just starting his Junior year of college when we got married so that meant we had 5 years to go (while producing 2 kids as well.) Sometimes the boxes came bearing the signature of "amomyous."

~my MIL came and helped for almost every one of my children when they were born. I remember she came for Brandi, stayed for two weeks. She would get up with her in the night, bring her to me in bed so I could feed her, listened until we were through and then changed her and rocked her until the baby fell asleep again. I don't think I changed Brandi's diapers for two weeks. She never seemed judgmental that I was scattered and not as organized as she was. My MIL was/is love unfeigned.

~when Brandi was about 8, she had an appendicitis attack. I ran her to the hospital and she was in such pain, I carried her in the hospital. She started throwing up while I was trying to get her admitted....and NO ONE came to help me. It was unreal. Except one mom in the waiting room. She ran over and started barking orders, grabbed a wheelchair. Rescued us. I've never forgotten her.

~we had just moved into this home after a remodel. I ran into Susan Nebeker in the halls of church....someone I had known a million years ago but didn't live in our Ward. When she asked what I was up to, I told her about the move, about Tanner just leaving that week for his mission. She immediately said she was bringing dinner the following Sunday. I told her that we were fine....and that although the upstairs wasn't finished, the downstairs kitchen was. She said it didn't matter, she was bringing dinner. And she did. But not an ordinary dinner. It was a full prime rib. Homemade mashed potatoes and gravy. Homemade rolls. Homemade pie. On and on and on. It was an over-the-top meal. She had confided in me that when they had once moved, no one in the neighborhood had helped them (which is so unusual)...and that she had vowed to never let anyone that she heard of moving ever feel that way. I honestly had not even had association with this woman for about 15 years! Unbelievable.

~when my son-in-law had a brain tumor and a business reversal, I could write a book about the people that helped them in every way possible. My daughter's friends were truly amazing. Kitchen cupboards and their freezer was stocked with food. The kiddos were farmed out and nurtured. Meals continually came. One sister-in-law to B. came each week to clean their bathroom. What an amazing service. I will NEVER forget the kindnesses that were shown to them.

~when I was almost inconsolable when my son, Ryan contacted malaria and dengue in Guatemala on his mission. I was mad at God for not protecting my boy, devastated that my worst fear of him going there had occurred, frustrated that he was in a hospital alone, in a foreign land and not knowing how he was doing. The doorbell rang and I found a battery-operated cow dancing on my porch holding a sign that said "M.A.M." (Mothers Against Malaria.) Plus a big basket of chips and salsa and goodies. It was just the thing that broke my depression, that gave me the zing to be able to stand up again with faith. It was girlfriend nurturing at its best.


~when David and I went to Guatemala to pick up Ryan after his mission, I got terribly ill. I honestly thought I was going to die on top of a pyramid there, my heart was almost beating out of my chest. I later learned I was experiencing thyroid storm which meant my heart really could have burst! When we got home, I continued to get worse until it was diagnosed (thyroidities.) I was immediately put on beta-blockers among other things which puts you in a verrrry slow, almost comatose state. (kidding.) The problem was I had a booth in Swiss Days (a big celebration each year that I've talked about with a huge art and craft fair) in Midway....and a basement full of unfinished projects. One night the doorbell rang...and in marched a herd of my friends....all headed to the basement to finish my projects. I was amazed... BFF Cathy and Brandi and hubbie Ryan set up our booth and manned it for the two day fair...while I just sat there, drugged, like a limp ragdoll in my lawn chair. Great image, isn't it.... Not a pretty sight....


~whenever I volunteer or get asked to do a huge project, I somehow con my friends into helping. My friend, Pretty Patty Petty lives in Boise....but that didn't stop her from helping me bind and tie or cut almost 50 quilts for our Stake humanitarian project. Or coming here to sew 50 school bags another year. Brendalyn always helps with every project I do as well. We are a good team. I think of all the friends that helped so much this summer with all the huge projects that were going on. I don't think I could survive without these great women in my life and I certainly don't express my appreciation to the extent of how much I feel.

~Aunt Pat (not my aunt) who always says "give me a list"...then always gets the job done. We couldn't (wouldn't want to) go to Lake Powell without her.


It was wonderful today to hear about all these great friend's cherished memories. We always have a good cry and a few laughs and leave with our "buckets" full and overflowing.


Totally grateful!

Grouchy

Dentist: I have to pull the aching tooth, but don't worry it will take just five minutes.

Patient: And how much will it cost?

Dentist: It's $200.00

Patient: $200.00 for just a few minutes work???

Dentist: I can extract it very slowly if you like.

Brandi just called to see if I was doing any better. I've had a rough day. I spent hours at the dentist today, half of it having a mishap fixed. I'm sore and grouchy. Then I wrestled with bank things and bill things all afternoon. I really WAS grouchy then. So when Brandi called, I perked up and said, "Yes!" But only because I'm going to bed and today will be over!

Do you ever have days like this?

But it came on the heels of a wonderful weekend. Got together Saturday with Kirk and Cathy. Had dinner, played Hand and Foot and tried to synchronize our plans for Italy. We can't all get on the same page. Cruise or land? Who wants to go where? Husbands that work also put a damper on our enthusiasm. (laughing.) We are thinking October....

but I'll believe it when I see it.

Yesterday we drove to Blackfoot, Idaho for our nephew Kyle's mission farewell. He did such a great job! He is going to Alaska which is perfect since he's such an outdoors man. He said that the first question everyone asks him when he tells them where he is going is "Can you hunt and fish?" He replied that surprisingly he can. Then he quotes the scripture that talks about hunting for "the one" by turning over every rock and becoming a fisher of men, a great missionary scripture. ( Jeremiah recorded: “Behold, I will send for many fishers, saith the Lord, and they shall fish them; and after will I send for many hunters, and they shall hunt them from every mountain, and from every hill, and out of the holes of the rocks” (Jer. 16:16). Afterwards it was awesome to be at the family gathering and watch the miracle of the food. We set all the food on the table and every time it got low, more relatives or friends were coming in with more food. It was a good thing because they had a ton of people. I loved being with Kyle's mom (who is really my ex- sister-in-law like Aunt Pat) (but who will always be my sister in love...) And I loved being with my nieces and nephews. We had picked up David's Aunt Marcille in Logan, and she and mom and David spent much time at another relatives that has cancer. This is the father of the girl (Janet Arave) that lined David and I up on a blind date at BYU a hundred years ago. She came later and we were able to visit and it was fun to talk. Lots of time in the car, traveling there and back (we are about 3 1/2 hrs. each way) but worth it especially for my MIL who got to see so much of the family.

I made friend Sophia's Crunchy Corn Salad for the luncheon. It really is a winner.

Crunchy Corn Salad

1 cup mayonnaise
1 cup chopped green or red pepper (I used both)
1 cup red onion, chopped (I used about 1/2 of a large)
2 cans drained corn (I used frozen.)
2 cans mexicorn, drained
2 cups shredded cheddar cheese
1 bag chili-cheese Fritos - crushed to bits

Mix all except for the Fritos and chill. Just before serving, add the fritos and mix well.


(okay, okay, I forgot the shredded cheese at home in the refrigerator. It was a little far to go back and get it! But the salad even tasted great without it.)

Tomorrow is Bucket group. I can't wait. I need the lift. I also have my service to "Kay" day this week, another Dr.'s appt., a fun lunch with my writing friends (our writing assignment this time had to include M & M's! What a crazy topic! I can't wait to see what the two others wrote...) and art class on Friday. David and I had planned to go to Palm Springs this weekend but I'm not sure if we are on or off. Today I don't even want to think about it...











I did have a happy thought. I wanted to post this recipe that Suzanne actually sent as a comment. It sounds like a MUST DO! Of course I can't eat Rice Krispies or butter or Milky Ways but I WILL dream about them tonight! And I have been laughing since my high school friends and I have been madly emailing that we can't wait two years for our next get-together like we planned. We going to do a California trip in July. Fay, of couse, wondered today if there was enough time to catch me dieting...for her to fit into her thong. I don't think she was referring to flip-flops. Really, these friends are CRAZY fun.







Milky Way Rice Krispie Treats



5 cups rice Krispies



one package Milky Ways, funsize or snack size.



1 cube butter



17 Dove chocolates







Put the Milky Ways into a microwave safe bowl after you have unwrapped them, ofcourse, with a cube of butter. Melt on high two minutes; stir, then give them one minute more. Stir all together. Pour over the rice krispies and stir till they are all coated. Press into 8x13 pan. Melt 17 Dove individually wrapped chocs dark or milk for one minute. Stir and make sure they are all melted then spread on the top of rice krispie squares. Cut and refrigerate until cooled. These are the best and so quick amazing. (Thank you, Suzanne!!!)

Overboard

One thing if you haven't identified about my personality is that I have a spurt of "overboardness" then I fizzle. So I'm still in my Rice Krispy stage (forever reason...) and I found this site (at the end) where you can go to buy or be inspired by all sorts of Rice Krispy treats. Cookie cutters work well for cutting out all shapes but let your imagination soar. Or, order some online. Or share with me your favorite Rice Krispy recipe. Or go have a bowl of snap, krackle and pop. When I was a kid, Wheaties, Rice Krispies and Cherrios graced our table. It was a treat to have Frosted Flakes and Sugar Smacks or, I guess, sugared cereals. Here are some interesting tidbits about cereal; Cornflakes were invited in 1906. Wheaties in 1924. Rice Krispies in 1928, Cherrios in 1941, Frosted Flakes in 1952, Life cereal (love it!) in 1961 and Captain Crunch (most of my kids favorite) 1963. So these old standards have been around for a long, long time.

But enough about those other cereals. Today we continue to celebrate Rice Krispies. As much as I cooked as a kid, I don't remember making Rice Krispie treats until I was a mom. But was I surprised they were developed before I was born.

The Rice Krispies treat was invented by Mildred Day, who worked in the home economics department at Kellogg's in 1939, and her friend Malitta Jensen. The two used their creation to help raise funds for the Campfire Girls. They based their recipe off a similar treat made with a different puffed cereal substituting marshmallow for the molasses in the original recipe. The recipe for the treat didn't appear on the Rice Krispies cereal box until 1941.


Mildred and Malitta (have you ever heard of a Malitta before?)- thank you from the bottom of my heart.

okay, I'm hyperventilating over the bride and groom!

http://www.thefind.com/food/info-rice-krispy-treats

Rice Krispies Gone Wild

For Creative Cooking, one of the treats I did was a knock-off from the one below. I did learn a few tricks along the way (i.e. disasters galore!) I decided to buy the Rice Krispies treats already made. I stuck in the stick, then dipped the "suckers" into melted chocolate. I rigged up an old box with holes in it for the suckers to set up. One half hour later I came into the kitchen to find the Krispies had fallen into two big chocolaty blobs. Then I realized they also needed caramel. Thankfully, Brandi came to the rescue since she does cake pops. She said the key is to put the treats with the sticks into the freezer to chill. It doesn't take too long....just about ten minutes. Then I dipped the suckers into melted caramel (I used Peter's Creamy, buttery caramel....which I purchased in a 5 lb. box from Gygi's- our local restaurant/cooking store. It is worth ordering it online if necessary. The BEST cooking caramel I've ever had! Actually, that I've never had! Laughing! Brandi told me it was the best "she" had ever had. Me? Didn't eat a bite!), then back into the freezer for just a few minutes, then into the melted chocolate (I used melted milk chocolate chips.) I added sprinkles instead of M & M's. The chilled caramel helps the chocolate set up as well. (Note: a full purchased Rice Krispie treat is actually too large of a treat. Cut it in half to make two. Perfect size!)I love Rice Krispie treats. I love Scotcheroos (even though I'm not a big fan of butterscotch chips.) I love Rice Krispie Balls (both recipes are below.) But look what Sophia and I found yesterday at Taipan. They are actually packaged commercially (but I threw away the wrapper so I can't even give the companies name that makes these) but what a cute idea for a little girl's or teen's summer party! Rice Krispie flip-flops! (Thongs for those of an "older" era. You know, those closer to 100 than one...)

I would post pictures of these all made up but I can't be trusted to make them. And not eat them.

Scotcheroos

1 cup sugar

1 cup light corn syrup

1 cup peanut butter

6 cups Rice Krispies

6 oz. milk chocolate chips (okay, I always use at least a cup-1/12 cups!)

6 oz. butterscotch chips (can use more as well)

Spray a 9 x 13 pan with Pam and set aside. In medium size saucepan combine sugar and corn syrup and cook to boiling. Stir in peanut butter. Cook 2 minutes. Stir in Rice Krispies. Press into 9 x 13 pan. Melt chips together and spread over top. Cool and cut into squares.

Rice Krispie Balls

1 can Eagle Brand milk

1/2 cup butter, melted

1 lb (about 60) caramels (or, ta-da! Just slice 1 lb. off your brick of oh-so-good Peter's!)

1 pkg. large marshmallows

1 small box Rice Krispies

In small saucepan melt caramels with milk and melted butter. Dip marshmallows in caramel sauce. Roll in Rice Krispies. Set on cookie sheet covered with waxed paper to set. Delish-i-oso!

Cranberry Crock Pot Turkey Breast

another healthy recipe from Valene's lunch-


Cranberry Crock Pot Turkey Breast

4 lb. turkey breast roast (Butterball, Costco freezer section)
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup diced celery
1/2 cup diced onion
1 (16-ounce) can whole berry cranberry sauce
1 cup BBQ sauce (Sweet Baby Ray's) (Valene used about 1/3 cup on hers)

Combine all ingredients in crock pot. Cover and bake on high for about 3 hours. Remove from crock pot and slice thinly. Serve with sauce on the side.

(Note: Valene sliced this turkey and served it over a mixed green salad with sunflower seeds and a varity of salad vegetables. Very good!)


(Note: all crock pots cook differently. Mine actually took longer than 3 hours.)

Italian Chicken

When I went to Addi's little birthday celebration on Monday night, they were just cleaning up from dinner. Brandi had made Addison's favorite meal, which I heard was Italian chicken. I had a leftover piece and it is so yummy and easy! Fabulous flavor. Brandi's kids all love it.


Italian Chicken

marinade chicken tenders or halved chicken breasts in Italian dressing at least one hour.

When ready to cook, drain off the dressing and put the chicken into a baking dish. Cover with a jar of your favorite spaghetti sauce, sprinkle mozzarella and Parmesan cheese on top. Bake for 1 hr. (I'm assuming covered, at 350 degrees. Is that right, Brandi?)


I'm craving it as I type.

Sweet Corn Tamale Cakes/Copycat Cheesecake Factory

When I was in Vegas, Lauri and I went to Cheesecake Factory after we saw a show. Lauri said I needed to try the Corn Cakes....it was love at first bite. Then I got an email from an old college roomie talking about meeting up in January and she mentioned them as well. I thought surely I could find the recipe on the Internet (don't call me Shirley....name that movie.....) and here is what I found. (Don't be daunted by the many ingredients....just take it step by step. You could easily substitute fresh pico de gallo for the Salsa Verde. It is the cakes that are so wonderful.) (If you don't like to cook, head to your nearest Cheesecake Factory. Find one in a warm climate and work on your tan.)


Sweet Corn Tamale Cakes
Copycat Cheesecake Factory


Salsa Verde
2 tomatillos, diced
4 ounces mild green chilies, drained and diced
1 green onion, minced
2 tablespoons fresh cilantro, minced
1 1/4 teaspoons granulated sugar
1/4 teaspoon ground cumin
1/4 teaspoon salt
1 pinch ground black pepper
For Tomato Salsa
1 medium tomato, diced
1 tablespoon minced Spanish onion
1 tablespoon fresh cilantro, minced
1/4 teaspoon lime juice
1/2 small jalapeno, seeded and minced
1 dash salt
1 dash ground black pepper




For Southwestern Sauce
1/2 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon water
3/4 teaspoon granulated sugar
1/2 teaspoon chili powder
1/4 teaspoon paprika
1 pinch cayenne pepper
1 pinch onion powder

1 dash salt
1 dash garlic powder




For Cakes
1 1/2 cups frozen sweet corn
1/2 cup butter, softened
3 tablespoons sugar
1 pinch salt
1/2 cup corn masa harina flour (corn flour)
2 tablespoons all-purpose flour




For Garnish
1/4 cup sour cream
1/2 avocado, diced
2 tablespoons fresh cilantro, chopped




Directions
1. Prepare salsa verde by combining all prepared ingredients. Chill.
2. Prepare tomato salsa by combining all prepared ingredients. Chill.
3. Prepare southwestern sauce by combining all ingredients. Chill.
4. Preheat oven to 400°F.
5. Prepare the tamale cakes by chopping 1 cup of the frozen corn in a food processor until it's coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well.
6. Add masa and flour and blend well. Mix in the remaining 1/2 cup of frozen corn kernels by hand.
7. Measure 1/2 cup portions of the mixture and form it into 3" wide patties with your hands. Arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom.
8. Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.
9. Assembly: Place all three cakes on a warmed serving platter. Dollop each with one of the three sauces. Garnish with diced avocado, cilantro and a dollop of sour cream.