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Make your own version of marshmallow creme at home in just a few minutes with an egg white and other simple ingredients.
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Babe Ruth bar cookies, made with peanuts, corn flakes, and chocolate chips, taste just like a Baby Ruth® candy bar.
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A healthy, gluten-free, slightly crunchy, PB style cookie. not distinguishable from gluten-containing cookies at all!
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Potatoes, celery, carrots, corn, peas and green beans make appearances in this cheesy chowder.
cooking.nytimes.com
Whole ears of corn are a classic street food in Mexico, where they are either grilled or boiled, then often dressed with some combination of lime, chile, mayonnaise and grated cheese This grilled version calls for all of the above, which get mixed together into a creamy, bracing topping, and slathered all over the hot, sweet ears It's not strictly traditional, but it does make it easier to assemble the corn and its dressing before serving
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The substitution of peanuts for pecans and the addition of peanut butter to the corn syrup filling are the notable differences between this and a traditional pecan pie.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Forget plain old butter—these kernels get the star treatment.
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Fiery andouille sausage and spicy poblano peppers are tamed by lots of colby cheese in these tasty Tex-Mex quesadillas.
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Cream cheese is the unusual visitor to this enchilada recipe, adding a creamy component to a favorite Mexican standard.
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Here's the recipe my Mom has make for fifty years or so ...at least longer than my oldest sibling can remember!
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Sweetened condensed milk, brown sugar, corn syrup and butter are cooked on the stove until thick to make this sweet caramel sauce.