Whipped Honey Butter

Recipe courtesy of Tera Nelson

Recipe taken from Cooks Illustrated

Ingredients
8 tablespoons unsalted butter , room temperature (one stick)
1 tablespoon honey
1 pinch table salt

Instructions

1. In a standing mixer fitted with a whisk attachment, beat 8 tablespoons (one stick) of room-temperature unsalted butter at medium speed until smooth, about 30 seconds; stop the mixer and add 1 tablespoon of honey and a pinch of salt. Beat the mixture at medium speed until combined, about 15 seconds, then increase the speed to high and whip until very light and fluffy, about 2 minutes, scraping down the bowl with a rubber spatula as needed.

Corn Muffins

Recipe courtesy of Tera Nelson

Recipe taken from Cooks Illustrated

Ingredients
2 cups unbleached all-purpose flour (10 ounces)
1 cup fine-ground, whole-grain yellow cornmeal (4 1/2 ounces)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon table salt
2 large eggs
3/4 cup granulated sugar (5 1/4 ounces)
8 tablespoons unsalted butter (1 stick), melted
3/4 cup sour cream
1/2 cup milk

My Addition: Add 1/2 cup chopped up, slightly cooked, white corn

Instructions

1. Adjust oven rack to middle position and heat oven to 400 degrees. Spray standard muffin tin with nonstick cooking spray.

2. Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl to combine; set aside. Whisk eggs in second medium bowl until well combined and light-colored, about 20 seconds. Add sugar to eggs; whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 3 additions, whisking to combine after each addition. Add half the sour cream and half the milk and whisk to combine; whisk in remaining sour cream and milk until combined. Add wet ingredients to dry ingredients; mix gently with rubber spatula until batter is just combined and evenly moistened. Do not over-mix. [My addition: Add chopped up, slightly cooked, white corn] Using an ice cream scoop or large spoon, divide batter evenly among muffin cups, dropping it to form mound. Do not level or flatten surface of mounds.

3. Bake until muffins are light golden brown and skewer inserted into center of muffins comes out clean, about 18 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in tin 5 minutes; invert muffins onto wire rack, stand muffins upright, cool 5 minutes longer, and serve warm.

My suggestion: Serve with whipped honey butter.

Cheese and Salsa Dip

Courtesy of Debbie Hartman

Ingredients:

1 pkg of Cream Cheese

1 jar of Tostitos Salsa

1 bag of tortilla chips

Directions:

Place cream cheese in bowl and pour salsa on top. Dip with Chips!