BIZZY BAKES

I love corn and if I can find an excuse to make it, I gladly do. I keep frozen corn, on hand, all the time, so I can throw together some delicious dish. In the summer, when we can get fresh corn, I refuse to do anything with it than boil it for a few minutes and eat it with all its sweetness.  There is nothing like freshly picked corn.  For the rest of the year, fortunately, there are many enjoyable dishes to make, blending the corn into some concoction or another. This dish was a great success.  Everything blended together beautifully. I had stumbled on this Corn Bake at Pillsbury.  Mexican Corn Bake Ingredients: 2 bags frozen corn 2 tablespoons olive oil 1 cup chopped red bell pepper 1 large onion, chopped (1 cup) 2 eggs, beaten 1 1/2 cups sour cream 3 tablespoons cornmeal 2 teaspoons sugar 2  cups shredded Mexican cheese blend (8 oz) Method: Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking...

My husband was describing what he wanted for lunch and it sounded good.  Basically, it was potatoes, eggs and cheese.  I started on my merry way, frying the potatoes and realized it was going to take too long so I poured out the potatoes and oil into a baking dish and put it, into the microwave and that changed everything.  I ended up baking this in the oven with Mexican spices and a Mexican cheese blend and voila, I had lunch as asked but different. Baked Mexican Omelet Ingredients: 2 - 3 medium potatoes ( peeled and sliced in two directions so you have what looks like French Fries. ) 2 teaspoons of olive oil 1 teaspoon parsley 1/2 teaspoon Mexican chili (spice) 1/2 cup Mexican cheese blend 5 Egg Beaters Method: Heat oil in large skillet and put potato pieces in skillet.  Cook until lightly browned and cooked through OR take them out  partially cooked , place in a greased baking pan,  and microwave for 2 -3 minutes until cooked through. ...

Yesterday was the day after our granddaughter's wedding and we were all exhausted. We still had some of the grandchildren, staying with us, and it was a hectic day.  Dinner was not a priority although we did have to eat.  (Strange habit, we have ----- eating). Stuffed shells goes quickly and is filling and only needs a salad to finish off a quick meal. I cooked, we ate and I walked out of the kitchen, leaving the dishes, something I don't like to do.  Those dishes were an insurmountable task, at that moment.  I washed them, this morning, in a few minutes.  Funny, how being tired changes us so completely. Mexican Stuffed Shells                                                                  1 box gluten-free large shells                    ...

Another cookie, I am including, in my package for Operation Baking Gals is this yummy Mexican Chocolate Cookie.  Whatever the reason, one bite of this cookie, put it on the favorite list.  It is a snap to make and the rewards are great. When, I went to bake this, I did it right.  I had all the ingredients, ready, the night before so when I got up, in the morning, it was basically, get the cold stuff from the fridge and throw it in the mixing bowl.  It took me no time.  I love recipes like this. Mexican Chocolate Cookies (adapted from Cooking Light) Ingredients 5 ounces bittersweet (60 to 70 percent) chocolate, coarsely chopped 3/4 cup all-purpose flour 1/2 teaspoon ground cinnamon 1/4 teaspoon baking powder 1/4 teaspoon salt Dash of black pepper Dash of ground red pepper 1 1/4 cups sugar 1/4 cup butter, softened 1 large egg 1 teaspoon vanilla extract Cooking spray Method: Preheat oven to 350°. Place chocolate in a small glass bowl; microwave at ...