Summer Corn Fettuccine

Note: I used frozen corn from the supermarket and this turned out beautifully. You'll have to guess how much corn. Also I got this recipe off of Rachel Ray's 30-minute meals and it's quick and easy and so yummy!


Directions
This pasta tastes like corn chowder, a summer favorite of mine. Bring home a bushel of corn at summers end and cook, scrape and freeze summer fresh flavor by making your own frozen corn kernels.

Ingredients
Salt
1 pound fettuccine
Extra-virgin olive oil, for drizzling
6 slices smoky bacon, chopped
6 ears corn on the cob, shucked
3 shallots, finely chopped
1 small red bell pepper, seeded and chopped
Freshly ground black pepper
1 cup half-and-half or cream - whatever you put in your morning coffee
1/2 cup chicken stock or dry white wine
2 tablespoons chopped fresh thyme leaves
A few dashes hot sauce or 1 or 2 pinches cayenne pepper
1 cup grated Parmigiano-Reggiano or Pecorino Romano
1/2 cup torn sweet basil leaves or 1/4 cup chopped tarragon leaves
Bring a large pot of water to boil over medium heat. Salt the water, add the pasta and cook to al dente.

Meanwhile, heat a large skillet with a drizzle of extra-virgin olive oil over medium to medium-high heat. Add the bacon and cook a few minutes until rendered and crisp. Put a small bowl inverted into a large bowl, steady the corn cobs on the smaller bowl and scrape the ears. Add 3/4 of the scraped corn and any corn liquid to the pan with the bacon. Add the shallots and red pepper and liberally season with salt and pepper, to taste. Cook until the vegetables are tender, 5 to 6 minutes.

Add the remaining corn and half-and-half to a food processor and puree until smooth.

Pour the stock or wine into the corn and vegetables, and simmer over low heat for a minute to reduce. Stir in the thyme and corn-cream mixture and cook for 3 to 4 minutes, stirring frequently, to thicken. Add the hot sauce or cayenne and season with salt and pepper, to taste.

Drain the pasta and add it to a large serving bowl. Pour in the sauce, add a couple of handfuls of cheese, about 1/2 cup and toss. Top with torn basil or chopped tarragon and pass the remaining cheese at the table.

Mmmm...Chicken Enchiladas

4-8 boneless, skinless chicken breats

flour tortillas (number is determined by how much you need to make)

Monterey Jack or mozzarella cheese, sliced (We used pepper jack)

1-10 oz can green chili enchilada sauce

1-26 oz can of cream of chicken soup

3/4 C. milk

Cheddar Cheese, shredded

Optional-I added these and it made it so yummy!

1 medium onion (mix with about a tablespoon of milk and add some spices- I added crushed red pepper, chili powder, and a little of Emeril's south west essence)

~2 tablespoon butter

1 Bell Pepper

A couple tablespoons Cream Cheese

Directions-

-Boil chicken breasts(add spices - I used a bay leaf, cumin, chili powder, emeril's south west essence and crushed red pepper, and salt and pepper); cool and shred.

-In a medium saucepan, combine soup, milk and cheese; heat until cheese is melted.

- Microwave flour tortillas for 10-15 seconds to make them easier to roll up. Put chicken on tortilla; top with a slice of cheese and roll up (also add just a bit of soup mix with the chicken). Pour enchilada sauce in bottom of lightly greased pan. Fill pan with tortillas.

-Pour soup mix over tortillas.

Bake at 350 until heated through 20-30 minutes.

Stroganoff

Ingredients

• 1 pound ground beef
• 1/2 cup chopped onion
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon paprika
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup sour cream
• 8 ounces macaroni

Directions

1. In a large skillet over medium heat, saute the meat and onions for 10 minutes, or until the meat is browned and the onion is tender. Stir in the flour, salt and paprika. Then add the mushroom soup, mix well and cook, uncovered, for 20 minutes.
2. Reduce heat to low and add the sour cream, stirring well and allowing to heat through. Cover and set this mixture aside.
3. Cook the egg noodles according to package directions. Drain the water from the noodles and pour the meat mixture over the noodles.

No Bake Cookies

Ingredients

• 1 3/4 cups white sugar
• 1/2 cup milk
• 1/2 cup butter
• 4 tablespoons unsweetened cocoa powder
• 1/2 cup crunchy peanut butter (I prefer smooth)
• 3 cups quick-cooking oats
• 1 teaspoon vanilla extract

Directions

In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.

Peach Cobbler

Ingredients:

3 32 oz. cans of sliced peaches (or 96 oz. of frozen or fresh peaches)

lemon juice

cinnamon

1 1/2 c. self-rising flour

1 1/2 c. sugar

2 eggs

1 cube butter

Directions:

Grease a 9x13" baking dish. Drain and discard syrup from canned peaches and distribute the peaches evenly at the bottom of the dish. Lightly sprinkle lemon juice over the peaches. Liberally sprinkle cinnamon over the peaches as well. In a mixing bowl, combine flour, sugar and eggs. Hand knead until the dough is crumbly. Pour dough evenly over the peaches. Evenly place pads of butter on top of the dough. Bake at 375º for approx. 40 minutes or until crust is golden brown. Eat with vanilla ice cream:)

Peanut Butter Bars With Chocolate Fudge Frosting

Peanut Butter and Oatmeal Bars

1 c. peanut butter
1 egg
1/2 c. butter
1 c. brown sugar
1 c. Coach's Oats
3/4 c. whole wheat flour
1/4 c. white flour
1/2 tsp. soda

In a large bowl, cream together peanut butter, egg, butter and brown sugar until light an whippy. Add remaining ingredients, then press into a small cookies sheet. Bake in an oven preheated to 375 degrees for exactly nine minutes. Don't overcook it! It might look a little soft and gooey, but it will set as it cools. Allow to cool before frosting & cutting into bars.


Whippy Cocoa Fudge Frosting

2 sticks butter, softened
4 c. powdered sugar
1/4 c. milk
1 1/2 c. semi-sweet chocolate chips

In a microwave safe bowl, melt chocolate chips just until barely melted. Using and electric beater/mixer, beat in the butter, then slowly add the powdered sugar and just enough milk to make the frosting a nice, spreadable consistency. Frost cooled bars. Allow frosting to set up for about 30 minutes before cutting. ENJOY!

Corn Chowder

3 large potatoes (peeled and chopped)
1 onion (2 c. chopped)
3 stalks of celery
3-4 ears of corn (about 2 c.)
¼ c. butter
¼ c. olive oil
¾ t. salt
½ t. garlic salt
3 T. flour
1 ½ c. cream
2 c. milk
¾ c. parsley (chopped)
pepper

In a medium pan boil potatoes in water and add about ½ t. salt, this will take about 20 minutes. Stir every few minutes. In the mean time, start on the base of the soup.
In a large pan sauté onions, celery, corn (after being cut off the cob), butter, and olive oil, until vegetables soften, 10-12 minutes. Add garlic salt, salt and flour, mix well and continue to stir over heat for about 3 more minutes. Slowly add cream, stir until all ingredients are fully combined. The soup should be very thick, keep stirring over medium heat, and add milk in ½ cup increments. Add the parsley and cook until soup comes to a boil. Add potatoes (after draining). Let simmer for a few minutes, serve hot. Salt and pepper to taste.

*For more of a hearty chowder, you can add carrots, and also bacon, at the same time as the onions, celery, and corn.