Hot Corn Dip

This is Pioneer Woman's invention.  I just made it and added my own little twists to it to make it a little spicier.

People can't stop eating this dip.  Myself included.  It's creamy, spicy, sweet from the onions and peppers and cheesy.

And you eat it with chips. Maybe you should make it for the Super Bowl.

If you're into that kind of thing.

Hot Corn Dip
Adapted from Pioneer Woman

2 T butter
1 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
2 4 oz. cans chopped green chiles
16 oz. frozen corn
8 oz. jalapeño cream cheese
1/2 cup mayonnaise
1/2 cup sour cream
8 oz. Monterey Jack cheese, shredded
8 oz. Pepper Jack cheese, shredded

In a medium skillet over high heat (I like to use an iron skillet for this), melt the butter and saute the onion and both peppers.  You want the veggies to get nice and caramelized with flavor - it really makes a difference in the dip.  Add the garlic and green chiles and cook for another minute.  Add the corn and stir until thawed.  Remove from the heat and stir in the cream cheese, mayonnaise, sour cream and Monterey jack cheese.  Pour into a greased 8x8 casserole dish and top with the Pepper Jack.  Bake in a 350 degree oven for 30-45 minutes until bubbly.  Serve with tortilla chips or Fritos scoops.

Amaretto Pound Cake

I made this last month for our annual cousin gathering.  Yesterday my cousin reminded me that I still hadn't posted the recipe...

So here ya go.

My hairdresser was sweet enough to share this recipe with me a few years ago, and I love it.  She said it's an old Southern Living recipe that she's been making for years, and she passed it along to me.

The cake is simple to make and unbelievably moist.  I must say that my cousins loved it.

Amaretto Pound Cake

1 box yellow cake mix
1 small box instant vanilla pudding mix
1/2 cup water
1/2 cup oil
4 eggs
3/4 cup amaretto liqueur
1/4 tsp almond extract

6 T amaretto liqueur
1 cup powdered sugar

Mix together ingredients for cake.  Mix for about a minute until completely combined.  Pour into a well-greased bunt pan.  Bake in a 350 degree oven for about 45 minutes until a toothpick inserted comes out clean or with a few crumbs sticking to it.

Whisk together the glaze ingredients.  Use a toothpick (or the tines of a fork) to poke holes in the cake while it's still in the pan.  Pour the glaze on top.  Let the cake sit for 2 hours in the pan before inverting on a cake stand.  Cool completely before slicing.