Crispy Corn Fritters with Chipotle Cream Cheese Dipping Sauce

This is a sponsored review from BlogHer and Kraft.

If there’s one thing I learned about food while living in North Carolina, it’s that anything can be battered and fried: steak, okra, pickles. Heck, even butter, as Paula Deen, proved, can be battered and fried.

It’s not just Southerners though. Americans love battering and frying all types of foods. New Englanders have fried clams. Midwesternerns have fried pork. Southwesterners have fried chiles. Texans have fried Coca-Cola. Seriously.

Yet, of all these devilishly fried, crispy treats, corn fritters may just be the best. Tender sweet corn is encased in a pillow of sweet batter and fried until doubled in size and tantalizingly golden and crunchy.

With sweet corn season upon us, there is no better time to make Crispy Corn Fritters with Chipotle Cream Cheese Dipping Sauce. They’re impossibly simple to make and impossible to resist.

My recipe for Crispy Corn Fritters with Chipotle Cream Cheese Dipping Sauce is part of a collection of blogger recipes you can find at the Real Women of Philadelphia web site. That’s where Paula Deen and Philadelphia Cream Cheese have joined forces to find their next big cooking star. The finalists have been chosen, and the winner will contribute to a cookbook, star in cooking videos, make publicity appearances, and become $25,000 richer!

It all started with a video from Paula Deen on April 4th, 2011, announcing Season Two of Real Women of Philadelphia and will come to a fabulous conclusion at 7PM EST on June 30th, 2011. That’s when Paul Deen, during The Live Event at the historic Lucas Theatre in downtown Savannah, Georgia will announce the four women who will officially become the Real Women of Philadelphia hosts and be awarded a contract with Kraft Foods worth $25,000.

The Live Event is more than just announcing the winners. It’s a celebration of the community that women from all over the country have built together. A family of at-home cooks who have banded together over their common interests and have turned the website into a living thing. And Paula wants you to be a part of that community.

If you do too, then hop on over to the Real Women of Philadelphia website, join the community, and tell her what you think of the finalists’ recipes. Like she says, “let those sweet congratulatory words start pourin’ in.”  I want to know what you think of the recipes too! Go to the Real Women of Philadelphia site and check out the finalists’ recipes. Then come back here and tell me which one(s) you liked most or wanted to try.



Crispy Corn Fritters with Chipotle Cream Cheese Dipping Sauce
Makes 14-16 fritters
Printable recipe.

Fritters:
2 teaspoons canola
1 ear fresh sweet corn kernels (about 1 cup)
2 scallions, thinly sliced
1 small red bell pepper, diced
1/4 cup chopped fresh cilantro
1 cup biscuit mix
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon cumin
The zest of 1 lime
1/4 cup milk
1 large egg



Dipping Sauce:
3 ounces PHILADELPHIA cream cheese, softened
3/4 cup chipotle salsa
1 to 2 tablespoons chopped fresh cilantro

1. In a large skillet over medium-high heat, warm 2 teaspoons canola oil. Add corn and saute 2 minutes or until golden brown. Add scallions and red bell pepper, and saute 3 to 5 minutes, or until vegetables are browned but not too soft. Stir in the cilantro. Remove from heat and set aside.



2. In a large bowl stir biscuit mix, salt, cayenne, cumin, and lime zest. Whisk the milk and egg and add to the biscuit mixture. Stir until just combined. Add the vegetables and stir until just incorporated.

3. In a deep, heavy bottomed pot, add 2 inches of canola oil, and heat to 375 degrees F. Drop batter by the teaspoonful into the hot oil and fry a few at a time, 30 to 60 seconds, flipping once, until golden brown all over. Transfer to a paper-towel lined plate. Repeat.

4. To make the dipping sauce: Combine all ingredients in a small bowl and stir until well blended. Serve with hot fritters.

Seattle Buzz: Triple Espresso Bundt Cake with Kahlua Glaze

This is a sponsored review from BlogHer and Kraft.

Seattle is a dream city for a coffee-lover like me. If you type “coffee” on your smart phone’s Google Maps while standing in the city, it will explode.

On a three-day trip to Seattle recently, I decided I’d hit every coffeehouse that showed up on my map. I made it to nine before collapsing in a petit-mal seizure. By the time I walked into number nine, my hands were shaking so bad that I couldn’t swipe my credit card, so I had to just dump my cash on the counter for the barista to sort through.

Even in Seattle, you can’t survive on coffee alone; fortunately, there is no shortage of croissants, scones, macarons, and other assorted carbohydrates to keep you alive. My favorite were the bundt cakes, of which there were countless varieties in the coffeehouses I visited.  Bundt cakes are homey, comforting treats, perfect to pair with a strong mug of coffee. Or two. Or nine.

To live vicariously through me, make this Triple Espresso-Walnut Bundt Cake with Kahlua Glaze. Made with PHILADELPHIA cream cheese, it’s dense and moist, and with brewed espresso, espresso powder, coffee extract, and Kalhua, you’ll experience one fine coffee buzz.

My recipe for Triple Espresso-Walnut Bundt Cake with Kahlua Glaze is part of a collection of blogger recipes you can find at The Real Women of Philadelphia web site. That’s where Paula Deen and Philadelphia Cream Cheese have joined forces to find their next big cooking star. The finalists have been chosen, and the winner will contribute to a cookbook, star in cooking videos, make publicity appearances, and become $25,000 richer!

It all started with a video from Paula Deen on April 4th, 2011, announcing Season Two of Real Women of Philadelphia and will come to a fabulous conclusion at 7PM EST on June 30th, 2011. That’s when Paul Deen, during The Live Event at the historic Lucas Theatre in downtown Savannah, Georgia will announce the four women who will officially become the Real Women of Philadelphia hosts and be awarded a contract with Kraft Foods worth $25,000.

The Live Event is more than just announcing the winners. It’s a celebration of the community that women from all over the country have built together. A family of at-home cooks who have banded together over their common interests and have turned the website into a living thing. And Paula wants you to be a part of that community. If you do too, then hop on over to the Real Women of Philadelphia website, join the community, and tell her what you think of the finalists’ recipes. Like she says, “let those sweet congratulatory words start pourin’ in.”

While you're at The Real Women of Philadelphia site you should check out the finalists’ recipes. Then come back here and tell me which one(s) you liked most or wanted to try. I’m curious to see what looks good to you!



Triple Espresso-Walnut Bundt Cake with Kahlua Glaze 
Serves 14 to 16
Printable recipe.

Cake:
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup espresso powder or finely ground espresso beans
12 ounces PHILADELPHIA cream cheese, softened
1/4 cup butter, softened
4 extra large eggs
2 cups sugar
1/4 cup canola oil
2 tablespoons coffee extract
2 tablespoons brewed espresso or strong coffee
1 cup walnuts, lightly toasted and chopped

Glaze:
1 cup confectioners’ sugar
2 to 3 tablespoons Kahlua, or other coffee flavored liqueur


1. Place rack in center of the oven and preheat oven to 350 degrees F. Coat a 9 to10-inch Bundt pan with cooking spray.

2. To make the cake, in a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, and espresso powder.

3. In a separate medium bowl, add cream cheese and butter. Using an electric mixer on medium-high speed, beat until creamy. Add the eggs, sugar, canola oil, and coffee extract and beat until just incorporated. Add the dry ingredients to the wet in small batches, beating after each, until just incorporated. Stir in the walnuts. Pour batter into the prepared pan, and bake for 50 to 60 minutes, or until the top is golden brown and a cake tester inserted deep into the center comes out clean. Transfer the cake to a rack to cool for 10 minute before unmolding. Cool at least 30 minutes before glazing.

4. To make the glaze, whisk confectioners’ sugar and Kahlua in a bowl until smooth and thin and it clings to the back of a spoon. Drizzle glaze over the cake.

To find more wonderful blogger's recipes, visit the BlogHer Round-Up Page!

Fettuccine with Sun-Dried Tomatoes, Arugula, and Italian Creme

This is a sponsored review from BlogHer and Kraft.

Listen. Can you hear it? It’s the death knell for no-carb mania. That’s right. Across the nation, pasta sales are up. Maybe it’s because we’re trying to save time and money. Maybe it’s because it’s so easy to make. Or maybe it’s because there’s nothing more comforting than a belly full of pasta, especially rich, creamy, cheesy pasta.

So the next time you’ve had a hard day at work, treat yourself to a bowl of Fettuccine with Sun-Dried Tomatoes, Arugula, and Italian Creme. Made with robust sun-dried tomatoes, peppery arugula, and savory Philadelphia Italian Cheese & Herb Cooking Creme, a spoonable, easily meltable cream cheese seasoned with Italian herbs and parmesan cheese, this pasta will leave you soothed and satiated.

You can find my Fettuccine with Sun-Dried Tomatoes, Arugula, and Italian Creme recipe along with a collection of blogger's recipes at The Real Women of Philadelphia web site. That’s where Paula Deen and PHILADELPHIA CREAM CHEESE have joined forces to find their next big cooking star.

The finalists have been chosen, and the winner will be announced at The Live Event at the historic Lucas Theatre in downtown Savannah, Georgia on June 30th (visit the site for more details). The event will be live streaming from 8pm EST and 5pm PST. The winners will contribute to a cookbook, star in cooking videos, make publicity appearances, and become $25,000 richer!

Even though the contest is over, the community lives on. Go to the Real Women of Philadelphia site and check out the finalists’ recipes. Then come back here and tell me which one(s) you liked most or wanted to try. I’m betting you’ll find some great recipe ideas for your family, just like this one.

Fettuccine with Sun-Dried Tomatoes, Arugula, and Italian Creme
Makes 4 servings
Printable recipe.



8 ounces fettuccine

1 (5 to 6 ounce) bag fresh arugula

10 sun-dried tomatoes

The zest and juice of 1/2 lemon
1 tub Philadelphia Italian Cheese and Herb Cooking Crème
1/3 cup grated parmesan cheese

1. Bring a large pot of salted water to a boil. Add fettuccine and cook 8 to 9 minutes, or until al dente. Strain, reserving 2 to 3 tablespoons hot pasta water.

2. While the pasta is cooking, place sun-dried tomatoes in a small bowl of warm water for 5 minutes. Remove, pat dry, and slice into strips.

3. Return pasta to the pot. Add arugula and hot pasta water and stir until arugula is just wilted. Add sun-dried tomatoes, lemon zest and juice, and Philadelphia Italian Cheese and Herb Cooking Creme. Stir until evenly coated. Transfer to a platter, and sprinkle with grated parmesan cheese.

To check out more wonderful blogger's recipes, visit the Blogger Round-Up page!

Southwest Roasted Yam and Caramelized Onion Tacos

This is a sponsored review from BlogHer and Kraft.

I remember the first time I ate tacos. It was in the ‘70s, and my mom bought a box of hard U-shaped corn tortillas that she and I diligently filled with spicy ground beef, shredded lettuce, diced tomatoes, and salsa.

I thought they were perfect. That is, until I tried to eat one. I opened wide, took a big bite out of one end, and the shell cracked in half. Panicked, I tried to hold it together with two hands, but the pressure of my fingers made it crack more. Tiny pebbles of ground beef littered my plate, salsa splashed my shirt, and shredded lettuce tumbled to the ground. It was awful. I was a taco failure.

It wasn’t until years later, that I discovered soft taco shells. Soft? Weren’t all taco shells hard? Didn’t they all splinter in your mouth when you bit into them? Blissfully, no.

I have never gone back to the hard shells since. But I have gone back to this recipe, and I hope you will too. These Southwest Roasted Yam and Caramelized Onion Tacos drizzled with PHILADELPHIA Santa Fe Blend COOKING CREME are addictive. The Cooking Creme is a spoonable, easily meltable cream cheese seasoned with Mexican herbs and spices. It’s ideal for nachos, pizzas, eggs, and, of course, tacos.

My recipe for Southwest Roasted Yam and Caramelized Onion Tacos is part of a collection of blogger's recipes you can find at The Real Women of Philadelphia web site. That’s where Paula Deen and PHILADELPHIA CREAM CHEESE have joined forces to find their next big cooking star.

The finalists have been chosen, and the winner will be announced at The Live Event at the historic Lucas Theatre in downtown Savannah, Georgia on June 30th (visit the site for more details). The event will be live streaming from 8pm EST and 5pm PST. The winners will contribute to a cookbook, star in cooking videos, make publicity appearances, and become $25,000 richer!

Want to find more great recipes like this one? Go to the Real Women of Philadelphia site and check out the finalists’ recipes. There are some great ones there -- then come back here and tell me which one(s) you liked most or want to try. I’m always looking for new ideas!

Southwest Roasted Yam and Caramelized Onion Tacos
Makes 8 tacos
Printable recipe.



2 to 2 1/4 pounds yams, peeled and diced
3 tablespoons olive oil, divided
2 large onions, peeled and thinly sliced
8 (6-inch) white or yellow corn tortillas, warmed
1 1/2 cups of your favorite spicy salsa, such as chipotle-lime
1 tub of PHILADELPHIA Santa Fe Blend COOKING CREME, warmed
Several sprigs of fresh cilantro
Shredded Cheddar cheese, optional
8 lime wedges

1. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper or aluminum foil.

2. In a large bowl, toss dices yams with 1 tablespoons olive oil and a sprinkling of salt and black pepper. Place in the center of the oven and cook for 25 to 30 minutes, or until lightly browned and tender when pierced with a knife.

3. Meanwhile, in a large skillet over medium-high heat, warm 2 tablespoons olive oil. Add onions. Saute for 2 to 3 minutes, then reduce to a simmer. Cook onions, stirring occasionally, for 25 to 30 minutes, until soft and caramelized. Add potatoes to the pan and toss.



4. To assemble, place a warm tortilla on a plate. Fill the center with the potato and onion mixture, and top with 1 to 2 spoonsfuls of salsa. Drizzle with 1 to 2 spoonfuls of Phildelphia Santa Fe Blend Cooking Creme. Garnish with a couple of sprigs of fresh cilantro, some shredded Cheddar cheese, and serve with a lime wedge.

To check out more wonderful blogger's recipes, visit the BlogHer Round-Up page!