FoodFoodFood-Fresh Corn Fritters

Garden-fresh corn on the cob is the key to making these awesome Fresh Corn Cakes. Whether you serve these as is for a novel veggie side dish that everyone will love.

Ingredients

• 2 ¹/2 cups fresh corn kernels (about 4 ears), divided (see Notes)
• 3 large eggs
• ³/4 cup milk
• 3 tablespoons butter, melted
• ³/4 cup all-purpose flour
• ³/4 cup yellow or white cornmeal
• 1 (8-ounce) package shredded mozzarella cheese
• 2 tablespoons chopped fresh chives
• 1 teaspoon salt
• ¹/4 teaspoon ground red pepper

Instructions

1. In a food processor, combine 1-3/4 cups corn kernels, the eggs, milk, and butter; process 3 to 4 times, or just until corn is coarsely chopped.
    
2. Stir together flour, cornmeal, mozzarella cheese, chives, salt, and pepper; stir in remaining corn kernels and the chopped corn mixture just until dry ingredients are moistened.
    
3. For each cake, pour 1/8 cup of batter onto a hot, lightly greased griddle or skillet. (Do not spread or flatten cakes). cook cakes 3 to 4 minutes, or until edges begin to brown. Turn and cook other side 2 to 3 more minutes.

FoodFoodFood- Wonderful Key Lime Cake

Quick and Easy

Ingredients

• 1 (18.25-ounce) package lemon cake mix
• 1 (4-serving size) package instant lemon pudding and pie filling
• 4 eggs
• ¹/2 cup plus 3 teaspoons Key lime juice, divided
• ¹/2 cup vegetable oil
• ¹/2 cup water
• 2 teaspoons lime zest, divided
• 1 cup confectioners' sugar

Instructions

1. Preheat oven to 350 degrees F. Coat a 10-inch Bundt pan with cooking spray.
    
2. In a large bowl, using an electric mixer on low speed, combine cake mix, pudding mix, eggs, 1/2 cup Key lime juice, the vegetable oil, water, and 1 teaspoon lime zest; pour into prepared Bundt pan.
    
3. Bake 40 to 45 minutes, or until toothpick inserted in center comes out clean.
    
4. Let cool 15 minutes then invert onto serving platter and cool completely.
    
5. In a medium bowl, combine confectioners’ sugar and remaining lime juice; stir until smooth. Drizzle glaze over cooled cake and sprinkle with remaining lime zest.
     

FoodFoodFood-Yummy BLT Spread

Ingredients

• 1 (8-ounce) package cream cheese, softened
• ¹/2 cup mayo
• ¹/4 teaspoon salt
• ¹/4 teaspoon black pepper
• 2 cups chopped iceberg lettuce
• 1 (28-ounce) package real bacon pieces
• 4 plum tomatoes, chopped
• 2 scallions green onions, chopped
• 1 cup shredded sharp Cheddar cheese

Instructions

1. In a medium bowl, combine cream cheese, mayonnaise, salt, and pepper; mix well.
    
2. Mound on a serving platter, top evenly with remaining ingredients, and chill until ready to serve.

FoodFoodFood- Strawberry Cheesecake Milkshake

Serves: 4

Ingredients

• 4 large scoops vanilla ice cream
• 1 (8-ounce) package cream cheese, softened
• ³/4 cup milk
• 2 teaspoons vanilla extract
• 8 fresh strawberries
• 8 graham cracker halves

Instructions

1. In a blender, combine ice cream, cream cheese, milk, and vanilla; pulse on high speed 1 minute, or until well blended.
    
2. Pour into glasses, garnish with fresh strawberries and graham crackers, and serve immediately.

FoodFoodFood-Watermelon Lemonade

Serves: 12

Ingredients

• 3 cups seedless watermelon chunks
• 8 cups water
• 1 cup lemon juice
• 3 cups sugar

Instructions

1. Place watermelon in a blender and process until smooth.
    
2. Pour watermelon puree into a large pitcher, add remaining ingredients, and stir until sugar has dissolved. Serve over ice or chill until ready to serve.