I must confess that we haven't made this first one exactly like the recipe yet, but it sounded so good it inspired our first attempt at a Southwestern Burger. This was in the June issue of Country Living courtesy of reader Ellisa Bryden of Mounds View, Minnesota.
We were inspired by this recipe to try chopped fresh jalapenos in our burgers, and it was sooo good!! I don't even usually like spicy food, but 1 jalapeno for 2 pounds of beef was not too spicy. We'll actually probably try more next time. Find the full recipe here.
I've been making this next recipe for years. It's super easy to make, and always gets great reviews. It's Karin Calloway's Quick Cooking corn pudding.
1 8.5-ounce box corn-muffin mix
1 16-ounce can corn, drained
1 16-ounce can cream-style corn
1/2 cup (1 stick) melted butter
1 cup sour cream
3 eggs, beaten
Heat oven to 350 degrees. Combine all ingredients in a large bowl and pour into a 9-by-13-inch baking dish that has been sprayed with nonstick cooking spray. Bake for 45-50 minutes, until lightly browned.