The Sweet Magnolias Cookbook (38 page)

Note: Can you keep a secret? Mama Cruz sure can! This is her quick-and-easy—but oh, so tasty—recipe for a super yummy and hearty black bean chili. The flavors are so well balanced and complex that you would swear she had been slaving over a hot stove all day. In truth, it can be made and served in about half an hour—start to finish! Another great thing about this chili is that the ingredients can be easily doubled (or tripled!) to suit your size gathering. Any leftovers freeze well.

3 ears corn, shucked, silks removed

1 (15-ounce) can black beans, rinsed, drained

1 (15-ounce) can small red beans, rinsed, drained

3 green onions, minced

1 bell pepper, seeded, diced

2 jalapeño peppers, minced (remove seeds and ribs for milder salsa)

1 cup diced tomato

½ cup balsamic vinaigrette

¼ cup minced cilantro

2 garlic cloves, minced

Salt and pepper to taste

Caution: Wear plastic gloves when working with hot peppers, and avoid contact with face.

CRUST

1½ cups crushed Ritz crackers

¼ cup melted butter

FILLING

2 (8-ounce) packages cream cheese, softened

3 large eggs, beaten

1 envelope taco seasoning

1 (4-ounce) can diced green chili or chipotle peppers, drained well

1 (4-ounce) jar diced pimentos, drained well

8 ounces (2 cups) shredded Mexican cheese blend

1 cup sour cream

GARNISHES (OPTIONAL)

Salsa

Guacamole

Corn chips

In a medium mixing bowl, blend together the cream cheese and eggs until smooth.

Stir in taco seasoning, peppers and pimentos. Add the shredded cheese, and stir just until incorporated. Pour mixture over baked crust.

Bake 30 minutes.

Remove from oven. Immediately spread sour cream over cheesecake. Cool to room temperature. Cover, and refrigerate at least 4 hours or up to several days before serving.

Release cheesecake from pan. Slice into wedges, and top with your favorite salsa and/or guacamole. Serve with sturdy corn chips.

CAKE

6 large eggs, separated

2 cups granulated sugar

2 cups all-purpose flour

2 teaspoons baking powder

¾ teaspoon salt

½ cup whole milk

1 teaspoon vanilla extract

SOAKING LIQUID

1 (14-ounce) can sweetened condensed milk

1 (14-ounce) can evaporated milk

1 cup heavy whipping cream

TOPPING

2 cups heavy whipping cream

¼ cup sugar

1 teaspoon pure vanilla extract

GARNISH

1 pound fresh strawberries, sliced or cut in half

Preheat oven to 350°F.

Lightly grease and flour a 13" × 9" × 2" baking pan.

Using an electric mixer, beat egg whites until frothy. Add sugar gradually, beating all the while, until stiff peaks form. Add egg yolks, 1 at a time, beating well after each addition.

Whisk together flour, baking powder and salt.

Add the flour mixture to the batter alternately with the milk, beginning and ending with the flour mixture. Stir in vanilla extract.

Transfer the batter to the prepared pan, and spread the batter level. Bake about 25 minutes, until golden and tester inserted in center comes out clean.

Remove from oven, and place on a cooling rack. Pierce cake all over with a wooden skewer.