Every once in awhile, a recipe catches my eye and I know I want to make it. This recipe, from the Iowa State Fair Cookbook was one such recipe. I was looking for an off-the-beaten-track dip for chips and the combination of corn, cream cheese, ranch dressing, and other items (and that it was a refrigerated dip, not a heated one, was the right combination to pique my interest.
This was another recipe in the various recipes that I served to the students who came over to my house last month. If you have a potluck or tailgating event to attend this summer, this may be the recipe you want to throw together.
2 8 oz pkgs cream cheese, softened
1 pkg dry ranch dressing mix
1 medium red bell pepper, chopped
2.25 oz can chopped ripe olives, drained
1 can whole kernal corn, drained
14 oz can chopped green chilies, drained
Beat together cream cheese and ranch dressing mix. Add additional ingredients. Chill several hours and serve with tortilla chips.
When looking through the Iowa State Fair cookbook a few weeks ago, I was wanting to make some desserts for a group of students coming to visit. I knew that there was one member of the group who was allergic to chocolate, which made this the perfect opportunity to try out the black pepper pound cake recipe I’d been eyeing for some time. I didn’t know what to expect — would the pepper seem out of place? I’ve tasted some great pairings of lemon and black pepper with chocolate, but what would this look like without the chocolate there? Luckily, the recipe still had lemon flavoring within it.
I have to admit, I was pretty delighted with the taste of the cake. The black pepper added some spiciness that was unexpected. With dessert, I do not often think I want something that is hot, but this was a subtle heat that added to the cake, but did not distract from it.
Black Pepper Pound Cake
1 c butter, softened
3 c sugar
3 tsp coarsely ground black pepper
2 tsp lemon extract
3 c flour
1 c heavy cream
Cream together butter and sugar. Beat in pepper and extract. Add eggs, one at a time, beating well after each addition. Add flour alternately with cream; mix well. Pour into greased and floured 10-inch tube pan. Bake in 325 degree oven for 70 to 75 minutes. Cool 10 minutes; remove from pan. Dust with powdered sugar, if desired.