Pumpkin cookies are happy food to eat. Yummy to the tummy. Pumpkin and Orange Cookies Yield: 20 cookies Prep Time: 15 min Cooking Time: 10 min INGREDIENTS: ½ c honey ⅔ c brown sugar 1 ½ sticks cold butter, cubed small 1 c packed canned […]
For the love of pancakes, it’s just arrived. You won’t need willpower here. Pancakes are an outstanding comfort food that will make you swoon. They make breakfast exciting. And, weekends easily, a little more special. They are simple, but the truth about it, one […]
INGREDIENTS: 1 stick butter room temperature (key) 1 1/2 cups white sugar 1 tsp vanilla 2 eggs room temperature lightly beaten (key) 4 very ripe bananas 1/2 tsp baking soda 1 tsp sea salt 1/3 c sour milk, this is done by adding […]
Ingredients: 2 cups cream cheese, room temperature 1/2 cup pumpkin pie filling 3 large eggs, room temperature 2/3 cup packed brown sugar 1 teaspoon vanilla extract Homemade or ready-made graham crack crust (7-inches) Preheat the oven to 330 degrees F Procedure: 1. Preheat the […]
Mama G’s Green Chili Christmas Eve Corn Bread!
It is no surprise that the style of Mexican cuisine most typical of Arizona originates from Sonora. Beef, cheese, sour cream, masa, yellow corn, roasted green chilies, beans and more. The possibilities to tie all these delicious foods together is endless. After world war 11, young families were looking for a fresh start and a place to raise a family and call home. The newcomers learned to eat robust, food- tacos, tamales, tostados and delicious Southwestern breads served with fiery red sauce and filled with every type of roasted chili imaginable.
According to many accounts, chile peppers were introduced into what is now the United States by Capitan General Juan Onate, the founder of Santa Fe, in 1598. It is said however, that they may have been introduced to the Pueble Indians of New Mexico by the Antonia Espejo expedition of 1582-1583. After the Spanish began settlement, the cultivation of chile peppers exploded, and were grown all over New Mexico. It is likely that many different varieties were cultivated, which would include jalapeno, serrano’s, anchos, pasillas, but the one that adapted particularly well to New Mexico was the green chile.
My love for Southwestern flare, especially chiles, continues to grow with each passing year. I have learned to deliciously incorporate them into any food imaginable. Roasting elevates flavors into something nothing less than awe-inspiring. Simply pre-heat a cast iron pan with a sheet of foil placed inside, on med-high for 15 minutes. Place peppers of choice into pan and char until peppers collapse and are fairly blackened. Remove and wrap in the foil to steam for 15 minutes. Remove skin and enjoy! My green chili corn bread is particularly perfect for a Christmas Eve gathering, but I must caution…your guests may mistake it for cake. It is just that divine!
Mama G’s Green Chile Corn Bread:
- 1 C. butter
- 3/4 C sugar
- 4 room temperature eggs
- 3/4 C fresh roasted & diced green chilies
- 1 C. Jack & sharp cheddar cheese blend
- 1 C. flour
- 1 C. yellow corn meal
- 2 T. baking powder
- 1 T. Sea salt
- Preheat oven at 325 for 20 minutes. This is key!
Cream butter and sugar in mixer, add eggs one at a time, and stir constantly.
- Add remaining ingredients and blend well.
- Pour mixture into a Bundt pan that has been buttered and dusted with flour. Avoid clumps. This mixture will stick so use precision when coating pan.
- Bake at 325 degree for approximately 1 hour.
Yield: Serves 6 to 8
Prep Time: 1/2 hour
Cook Time: 1 hour
Ease of Preparation: Medium
Total Time: 1 1/2 hour approximately!