Butterscotch Delight

I was first introduced to this recipe by Steve's Aunt, Maggie Dunlap at my Bridal Shower in  June of 1978.  Everyone raved about it and wanted the recipe, because they had never tasted anything like it before.  Aunt Maggie happily shared the recipe along with this story.  Her friend had gone to a fancy restaurant in New York and had this for dessert.  She commented to the waiter how much she like it and he asked her if she would like the recipe, to which she replied YES.  The recipe was immediately brought to her.  Then shortly after, she was brought her bill with a $100.00 charge added for the Butterscotch Delight recipe.  She tried to give the recipe back but they said you have already seen it and now you must pay for it.  To this she replied fine, but I am going to share it with everyone I know.  And so!!!   We are are still sharing it and nowadays you see it in every flavor of pudding ever made (lemon, chocolate, pistachio) and lots of different titles too (Pudding cake, Lemon Lush, Chocolate Delight, 4 Layer Dessert and more).  

This Thanksgiving we introduced it to Seth, our grandson in law.  He loved it!!  Lacey made it yesterday to take to Seth's family Christmas party today.  Lacey said, Grandma you need to post this recipe because I looked for it and it wasn't there.  So here it is.....

Butterscotch Delight

1 c. flour

1/2 c. margarine, melted (I use butter)

12 c. chopped walnuts

8 oz. cream cheese

1 c. powdered sugar

2 - 8 oz. Cool Whip

1 small pkg. Instant butterscotch pudding

1 small pkg. Instant vanilla pudding

3 c. cold milk

1 c. coconut, toasted (optional)

1/2 c. chopped walnuts (optional)  

Mix together in a 9x13 glass baking dish, flour, margarine and chopped walnuts.  Press into the bottom of the pan to form a crust.  Bake at 350 for 20 minutes.  Cool completely.

Mix together, cream cheese and powdered sugar.  Fold in carton of Cool Whip.  Spread over cooled crust. 

Mix together both boxes of pudding with the milk.  Beat until thick, about 2-3 minutes.  Spread over the cream cheese layer.  

Top with the remaining carton of Cool Whip.  The original recipe definitely had the toasted coconut and chopped walnuts sprinkled over the top.  And Aunt Maggie always made it that way too!  And I love it that way too!!!   BUT.....most of my family doesn't like coconut!  So I usually drizzle it with caramel topping or sprinkle with crushed toffee pieces.  You top it however you want....Enjoy!!! 

Mexican Street Corn Salad

 Saving this here for next year's garden club.

Mexican Street Corn Salad

3 to 4 c. frozen or fresh corn kernels, OR 6 to 7 ears fresh corn on the cob

1 T. butter

1 T. oil

¼ c. mayonnaise

¼ c. sour cream

¼ c. chopped fresh cilantro, plus more garnish

2 T. fresh lime juice

1 t. chili powder

1 t. salt

1/8 t. pepper

¼ t. ground cumin

¼ t. paprika

½ c. mexican blend cheese

Lime wedges, for garnish

For the corn: heat the butter and oil in a skillet. Add the corn in an even layer and let cook for 1-2 minutes without stirring. Continue to cook, stirring until golden brown, about 2-3 minutes. For corn on the cob, brush the corn with oil or melted butter and grill over medium heat until golden and starting to char, 3-4 minutes. When cool enough to handle, cut the kernels off the cob.

For the dressing: in a medium bowl, whisk together the mayo, sour cream, cilantro, lime juice, chili powder, salt, pepper, cumin and  paprika.

Add the corn kernels and stir to combine well (add the corn while slightly warm). Add additional salt and pepper, if needed.

Sprinkle cheese over the top, and more cilantro, and serve with fresh lime wedges. Can be served warm, or chilled.  Delicious!!

Green Enchilada Chicken Soup in the crockpot

 We love soups in the winter.....this is this year's newest favorite.  So yummy!!  

Green Enchilada Chicken Soup in the crockpot

2 c. cooked chicken, diced

2 cans (15 oz.) white beans, rinsed and drained

1 c. corn, frozen or canned

10 oz. green enchilada sauce

2 to 3 c. chicken broth

1 t.. onion powder

1 t. garlic powder

1 t. chili powder

1/2 t. salt

1/2 c. sour cream

Place all ingredients except the sour cream in the crockpot.  Cover and cook on high for 2 - 3 hours.

Stir in the sour cream.  Serve with tortilla chips, cheese, sour cream and cilantro as desired.