This is so yummy! I added green onions, left out the lime, and doubled up on the spices adding a garlic and cumin. I also used Mexican Cheese, cotija, and started out roasting frozen corn in the oven with a bit of butter. We love Eloté. But this is a very close second and easier to take to work!

http://www.cinnamonspiceandeve...

Mexican Crazy Corn Salad

Rating: 5

Prep Time: 10 minutes

Yield: 6 servings as a side

A Mexican inspired salad with fresh corn off the cob, mayonnaise, lime, chili powder and avocado.

INGREDIENTS:
4 - 5 cups of cooked, cooled corn (I recommend fresh corn cut from the cob but any will type will work)
1/2 cup fresh grated Parmesan or Romano cheese
1 ripe avocado, diced small
1/4 cup mayonnaise
the juice of 1 lime, plus a second lime cut up for serving
1 teaspoon chili powder (like this )
salt and pepper, to taste

INSTRUCTIONS:

In a large mixing bowl toss the corn, cheese and avocado together.
In a small bowl whisk the mayo, lime and chile powder together. Gently mix it into the corn until evenly combined.
Season to taste with lots of salt and pepper. Serve at room temperature or chilled with lime wedges.

Here's an idea... First, bbq some fresh corn, then cut it off the cob. The smokiness imparts such flavor, it will take the dish to a whole new yummy level!

That salad sounds wonderful.. Did it crunch?

It crunched. Roasted corn on the cob would be ideal. But I wanted to try the recipe and only had frozen. Wanting to get rid of my non-GMO corn, I used it. we ate corn on the cob all summer long off the grill. It has the best taste by far!

Sounds wonderful

Have made this - really good

INGREDIENTS
1 boneless chuck roast or top or bottom round roast, 3 to 4 pounds
2 teaspoons kosher salt, plus more to taste
1 ½ teaspoons freshly ground black pepper, plus more to taste
¼ cup all-purpose flour
3 tablespoons neutral oil, like canola
4 tablespoons unsalted butter
8 to 12 pepperoncini
2 tablespoons mayonnaise
2 teaspoons apple cider vinegar
½ teaspoon dried dill
¼ teaspoon sweet paprika
1 teaspoon buttermilk, optional
Chopped parsley, for garnish
Nutritional Information
PREPARATION
Place roast on a cutting board and rub the salt and pepper all over it. Sprinkle the flour all over the seasoned meat and massage it into the flesh.
Heat the oil in a large sauté pan set over high heat until it is shimmering and about to smoke. Place the roast in the pan and brown on all sides, 4 to 5 minutes a side, to create a crust. Remove roast from pan and place it in the bowl of a slow cooker. Add the butter and the pepperoncini to the meat. Put the lid on the slow cooker, and set the machine to low.

I was hungry. Pantry was empty so I made do with what I had. Southerners love, love, love their Pimento Cheese and I'm no different. But I didn't have any of course. But I mixed up this rendition of a Savory Cheese Spread and ate it in a half a pita pocket. Not bad! Not bad at all!

Cheryl's Savory Cheese

(Done in typical Cheryl fashion, no measuring)

Mix together shredded cheese and mayo until it's the consistency you like for a cheese spread. Add in diced onion and a grainy mustard, salt, and pepper, and other spices you like.

Well it sounds good enough to jar and sell!

SWEET POTATO CASSEROLE WITH MARSHMALLOW & PECAN STREUSEL


PREP TIME
20 mins
COOK TIME
60 mins
TOTAL TIME
1 hour 20 mins

Mashed sweet potato casserole topped with toasted marshmallows and a brown sugar cinnamon pecan streusel. The perfect side dish for Thanksgiving or any other holiday celebration.
Author: Allison - Celebrating Sweets

Recipe type: Side dish
Serves: 8+ as a side dish ( extra to freeze)

INGREDIENTS
Mashed Sweet Potatoes:
3 pounds sweet potatoes* (see note), peeled and chopped into large chunks
2 tablespoons unsalted butter
¼ cup milk or half and half
½ teaspoon ground cinnamon or pumpkin pie spice
2 tablespoons brown sugar
salt, to taste
Topping;
4 tablespoons unsalted butter, softened
¼ cup brown sugar
¼ cup all purpose flour
½ teaspoon ground cinnamon
⅛ teaspoon salt
½ cup chopped pecans
2 cups (or more) mini marshmallows
INSTRUCTIONS
Preheat oven to 375°F. Grease a 2-quart casserole dish and set aside.
Place the sweet potatoes in a large pot, cover with water, and boil until tender (about 7 minutes, depending on the size). Drain and return to the pot. Add butter, milk, cinnamon, brown sugar and salt to the potatoes and mash until smooth. Use a hand mixer, if desired, to make them extra smooth. Taste the potatoes and add additional seasonings, if desired (see note).
Transfer the mashed potatoes to the prepared casserole dish. Place in the oven until heated through (if they're warm it will only take a few minutes).
While the sweet potatoes are heating, prepare the topping. In a medium bowl, combine butter, brown sugar, flour, cinnamon, salt, and pecans. Stir until thoroughly combined.
Remove the sweet potatoes from the oven. Top with half the marshmallows, then sprinkle half the streusel over the marshmallows. Top with the other half of the marshmallows and sprinkle the remaining streusel over the top. Place back into the oven for 10-15 minutes, until the topping is bubbly and brown (keep an eye on it so the marshmallows don't burn). You can also place it under the broiler very briefly to add a little more color to the marshmallows.


NOTES
Feel free to adapt the mashed sweet potatoes to your taste. Before putting them in the casserole dish, taste them and add additional butter, milk, spices or brown sugar, if desired.

*Some grocery stores might have these potatoes labeled as yams. Make sure you purchase sweet potatoes/yams with orange flesh.

Recipe adapted from Tyler Florence

Rosie. I love sweet potatoes and pecans in any form. Your casserole looks delicious.

I found that recipe today. I will fix it in 3 weeks for the grandkids

I fix something similar each year.

I think it will be good ..I too like both ...and cinnamon and brown sugar! A winner...but I will add a banana ( 1/2) to it...it makes it super good.

Oh, MY! LIke Swet Potatoes aren't good enough alone, you add all those other amazing ingredients and BAM! Who can resist? Of course, I am nearly out of marshmallows here!

I bought those seasonal marshmallows ..portion control..I thought. ..little pleasure puffs...shaped like and the color of candy corn but really just plain ole small marshmallows. Addicting!

I am not a fan of marshmallows on sweet potatoes, too overly sweet and gooey.

When I was young it was the only way we knew.

Now my family likes whipped with 1/2 banana.
But I GOT to lure the grands in and I am hoping the marshmallows will seal the deal

The whipped with 1/2 a banana sounds interesting. I have mashed them and added crushed pineapple to it, that 's good too.

I love that but not DH

I was positive he would hate the banana....nope loved it
That is saying something

But more than a half overpowers with banana flavor
I put a bit of dark dark DARK molasses in it too

Never know what they are going to like. I love molasses, haven't bought any in a long time, as kids we used to eat it on bread and butter.

Ew. Not a banana fan. DON'T DO IT!!