Easy Cheesy Tamales with Poblano Cream Sauce

                                                      Cheese and Corn Tamales



4 lbs. purchased Masa

1 ancho chili

1 8oz. pkg. cream cheese

1 lb. grated jack cheese

2 Tbsp. chopped cilantro

1 pasilla pepper, roasted, peeled and minced

1 lb. pkg. frozen petite white corn

1 egg

1 tsp. kosher salt

Presoaked corn husks



In food processor, grate jack cheese and remove to large bowl. Then insert blade, and process half the corn to resemble creamed corn. Remove and add to large bowl. Place cream cheese, egg, chopped pasilla, salt and cilantro into the food processor and pulse several times to combine. Add to large bowl. Add the remaining whole corn to the bowl. Mix by hand to combine, then refrigerate until ready to use.

Bring 2 cups water to boil. Add the ancho chili. Let soak 10 minutes, and then place in blender with just enough soaking liquid to process the chili into a paste. Push through a fine sieve. Using a mixer, add chili paste to the Masa, one tablespoon at a time, until the desired color and taste, and then continue to beat with mixer to lighten the Masa.

Spread the Masa on the soaked corn husks, and then place the cheese and corn mixture down the middle. Fold, and place on large baking sheet until all tamales are filled.

Line a large pot fitted with steamer insert with corn husks, add tamales, cover with more corn husks, and steam over simmering water for about one hour. Remove to let cool.

Serve with poblano cream.



Poblano Cream

½ roasted pasilla chili

2 cups heavy cream

Blend to combine. Just before serving, place in small saucepan and bring to a bare simmer. Drizzle over tamales.

Blackberry Cobbler

 I have been working on this recipe for a while now. I wanted to downsize it, because most cobbler recipes make far too much. Hubby also likes a lot of crunch to his cobbler, so I had to work on that. I think I have come up with one of the best cobblers that you will ever sink your teeth into. With the explosion of berries right now, I hope you try this.




Favorite Berry Cobbler



1 basket of fresh berries, blackberry, raspberry, blueberry

4 Tbsp. unsalted butter

2 ¼ ozs. a.p. flour-scant half cup

3 ½ oz. sugar- ½ cup

1 tsp. baking powder

¼ tsp. salt

½ cup milk, at room temperature

1 tsp. vanilla



Topping

¼ cup brown sugar, lightly packed

3Tbsp.flour

¼ cup quick oats (not instant)

2 Tbsp. unsalted butter



For topping, melt butter and add to the rest of the ingredients, using a fork to fully incorporate butter. Set aside.



To make cobbler:

Put butter in a 5x7 pyrex dish, and put it in the oven. Turn oven to 350°, and melt butter. In bowl, stir together the flour, sugar, salt and baking powder. Add vanilla to milk, then stir into flour mixture. Remove pan from oven, pour batter into melted butter. Do not stir. Add fruit. Do not stir. Add crumbled topping. Place back in oven for 25 to 35 minutes.

Serves 4
 
 
Substitutions:  I used APPLES instead. I peeled and cored 3 apples, cut into 1/3" dice, (small, so they would cook in 30 minutes) and tossed them with 1/4 tsp. cinnamon.


I used maple flavoring in place of the vanilla. And I added 1/2 tsp. cinnamon to the crumble topping.

Baked as directed for appr. 30 minutes.

I served our guests, with a scoop of vanilla ice cream on top, and it was so delicious. Not a drop was left.

Chewy Chocolate Cherry Cookies

                                                           My New Favorite Cookie


I have a new favorite cookie. I am making these my cookie gifts this year, along with the recipe. I did do something different than this recipe called for, which was to chop the cherries, rather than use them whole. I didn't want to bite into a giant chunk of cherry. They came out wonderful, and you want them soft, so don't overbake. I was surprised by how much I liked these, (really, really liked these) so I wanted to share this with all of you as my cookie "gift" to you all. This is my adapted version of a recipe I found on line. Enjoy!



Chewy Chocolate Cherry Cookies



1 cup all purpose flour

1/3 cup cocoa powder

½ tsp. baking powder

¼ tsp. baking soda

¼ tsp. salt

1 cup sugar

1/3 cup butter, softened

1 tsp. vanilla extract

1 large egg

2/3 cup dried tart cherries, chopped

4 Tbsp. semisweet chocolate chips



Preheat oven to 350 degrees.

Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, cocoa, baking powder, baking soda, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at high speed until well blended. Add vanilla and egg, and beat well. With mixer on low, gradually add flour mixture. Beat just until combined. Fold in cherries and chocolate chips.

Drop by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350 degrees for 12 minutes or just until set. Remove from oven, let cool on pans for 5 minutes. Remove from pans, and cool completely on wire racks.

Yield: 30 cookies