Sweet Corn Cake

The secret to this is to not over cook it or under cook it. It needs to be juusssstttt right!

Ingredients

• 1/2 c. butter, softened
• 1/3 c. masa harina
• 1/4 c. water
• 1 1/2 c. frozen whole-kernel corn, thawed
• 1/4 c. cornmeal
• 1/3 c. white sugar
• 2 TBS heavy whipping cream
• 1/4 tsp salt
• 1/2 tsp baking powder

Directions

1. In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
2. Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
3. In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan**. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
4. Bake in a preheated 350 degree oven F oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.

**This is to keep it from burning. I use a Pampered Chef 8x8 stone to bake this, and it comes out perfect if I don't pull it out to soon.

Cocktel de Camaron

I have no idea if that's really the name, or if it's something someone made up. All I know is, I had something just like this many years ago when I was in Cancun. So I was thrilled to come across this recipe that tastes just like it!!! I know the ingredients sound odd, but I promise, it's delicious!

Ingredients

• 8 oz. cooked shrimp, peeled and deveined
• 1 avocado - peeled, pitted and diced
• 1/2 bunch fresh cilantro, chopped
• 1/4 c. orange-flavored carbonated beverage
• 3/4 c. ketchup
• 1 (4 oz.) packet saltine crackers

Directions

1. Chop the shrimp into smaller pieces and transfer to a bowl. Stir in the avocado and cilantro. In a separate bowl, stir together the orange soda and ketchup until the foaming stops. Pour over the shrimp mixture and toss to coat. It should be soupy. Refrigerate for about 30 minutes to blend the flavors before serving with saltine crackers.

Chocolate Cappuccino Cheesecake

My husband, bless his soul, doesn't eat cake. No matter how I make it, no matter who enjoys it, he does not eat cake. His real hearts desire is cheesecake! This is the one I made for his birthday this year, which was a hit with all of our guests!

Ingredients:

• 2 c. chocolate cookie crumbs
• 1/2 c. butter, softened
• 1/4 white sugar
• 1/4 tsp ground cinnamon
• 3 (8 oz.) packages of cream cheese, softened
• 1 c. white sugar
• 3 eggs
• 8 oz. squares semisweet chocolate
• 1/4 c. + 2 TBS whipping cream
• 1 c. sour cream
• 1/4 tsp salt
• 1/4 c. espresso**
• 2 tsp vanilla extract
• 1 c. heavy whipping cream
• 2 TBS confectioners sugar
• 2 TBS coffee-flavored liqueur

Directions:

1. Preheat oven to 350. Grease a 9 or 10 inch spring form pan. (I use cooking spray but butter works well too).
2. Combine the chocolate wafer crumbs, softened butter, 1/4 c. sugar, and the cinnamon. Mix well and press the mixture into the prepared spring form pan. Set aside.
3. In a medium sized bowl, beat the cream cheese until smooth. Gradually add 1 cup white sugar, mixing until well blended. Add eggs, one at a time, beating at a low speed until smooth.
4. Melt the 8 oz. of semi sweet chocolate in a double boiler. When the chocolate is melted and slightly cooled, add 2 TBS of whipping cream; remove from heat and beat until smooth.
5. Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, espresso, and vanilla; beat until smooth. Pour mixture into prepared pan.
6. Bake in the center of the oven at 350 degrees for 45 minutes. The center will look undercooked, but will firm up when chilled. DO NOT OVER BAKE. Leave the cake in the oven with the heat turned off and the door a jar for 45 minutes. Remove the cake from the oven and chill for 12 hours.
7. To make the flavored whip cream, beat the whipping cream until soft peaks form. Add confectioners sugar and 2 TBS coffee liqueur. (do not make flavored whip cream ahead of time)
8. Just before serving, top the cheesecake with mounds of flavored whip cream. Garnish with chocolate curls if desired.

**if you don't have an espresso machine, you can substitute 2 tsp of instant coffee that's been dissolved in 1/4 c. of hot water.