Korean Corn Cheese (AKA Bacon Cheese)

 

 

 

 

 

While you’ve probably never heard of Korean Corn Cheese, I bet you’ll never forget it.  Your guests will go nuts for it…it’s that good.  The combination of sweet and savory is out of this world good.  I make it as a side dish with dinner and often I make it for a wonderful dip with tortilla chips.  Try it for your next New Years party or any gathering.  You’ll make it over and over again and friends will ask for the recipe!  So good!

 Korean Corn Cheese (AKA Bacon Cheese)

2 tablespoons unsalted butter

2 strips bacon, chopped

2 cups canned sweet corn  

1 clove garlic, minced  

2 scallions, thinly sliced 

2 tablespoons sweetened condensed milk 

2 tablespoons mayonnaise 

1 cup mozzarella cheese, shredded

 

Put a cast iron skillet or a oven proof sauté pan in the oven and heat at 450 degrees.  You want your pan piping hot. You can also use a baking dish if you prefer.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Heat a sauté pan over medium high heat. Add the butter and bacon and cook until the bacon is crisp. Chop up the bacon and set aside.  Add the corn and the bacon to the saute pan and season with a pinch of salt and pepper. Cook  until the corn kernels start to char a little bit, 20 to 30 seconds. Then add the garlic and half of the scallions. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Next, add the sweetened condensed milk, mayonnaise and 1/2 cup of the mozzarella and cook until the cheese is melted and the ingredients are well mixed, another 20 seconds. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

With a towel, grab your hot skillet from the oven and carefully pour in the corn-cheese mixture. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sprinkle the remaining mozzarella over the top and set under the broiler until golden brown, 30 to 45 seconds. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Garnish with the remaining scallions.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sweet and savory and creamy and smooth.... oh and cheesy too!

Makes a wonderful dip too!  Load up the chips!

Photography is the property of and copyrighted to Welcome Home.

Chocolate Mayonnaise Cake

 

 

 

 

 

 

 

 

 

My Mom always made her cakes with Mayonnaise.  And it had to be Hellman’s because she said they make the best mayo.  I learned later when I started using mayo in my cake recipes that it really does make a difference.  Mayo is made up of eggs and oil and what it does to a cake is incredible.  Rich, moist and so much more flavorful…..just so decadent!   Here is my Mom’s Chocolate Mayonnaise Cake…. Enjoy!

Chocolate Mayonnaise Cake

CAKE:

• 6 tablespoons unsweetened cocoa powder
• 3 cups all-purpose flour
• 1 tablespoon baking soda
• 1 1/2 cups granulated white sugar
• 1/4 teaspoon salt
• 1 1/2 cups Hellman’s or Duke’s mayonnaise
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups cold water

FROSTING:

• 1 cup (2 sticks) salted butter, at room temperature
• 1 1/3 cups unsweetened cocoa powder
• 6 cups powdered sugar
• 2/3 cup milk
• 2 teaspoons vanilla extract

Preheat the oven to 350 degrees.  Grease and flour two 8-inch cake pans.

Sift the cocoa, flour and baking soda into a medium bowl. Stir in the sugar and salt.

 

 

 

 

 

 

 

 

 

 

 

 

In a large bowl, use an electric mixer to combine the mayonnaise, vanilla and water and mix until smooth. Add in the dry ingredients a little at a time, just until all is combined.
Don’t over-mix.

Divide the batter between the two cake pans; bake for 30 minutes, or until a tester inserted into the center of the cake comes out clean. Cool on wire racks.

 

 

 

 

 

 

 

 

 

 

 

FROST THE CAKE:

Melt the butter in a large saucepan. Stir in the cocoa. Use an electric mixer to alternately add the powdered sugar and milk, beating to spreading consistency. Mix in the vanilla. Frost as you would traditionally frost a 2-layer cake.

 

 

 

 

 

 

 

 

 

 

 

 

 

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Bacon Wrapped Chicken Breast

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Seasoned chicken breasts wrapped in bacon and then baked at high heat for crispy bacon on the outside and tender moist chicken breast on the inside.  Chicken so incredible it melts in your mouth.  Easy to make and yet very impressive for your dinner guests.

 

Bacon Wrapped Chicken Breast

 

2 large boneless, skinless chicken breasts

2 teaspoons garlic powder

2 teaspoons brown sugar

1 teaspoon Italian seasoning

1/4 teaspoon paprika

1/4 teaspoon salt

1/4 teaspoon ground pepper

6 pieces bacon

 

Preheat oven to 400 degrees.  Line a baking dish with foil. Place one large chicken breast flat on your work surface with the rounded side closest to you. 

 

 

 

 

 

 

 

 

 

Using twine, tie the two breasts together to make sure they don't come apart.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Combine all of the spices into a small bowl and mix. Then, season the chicken breast with 1 teaspoon of chicken seasoning, making sure to get both sides. Save the remaining spices for later.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Next, wrap the chicken breast with 2 to 3 pieces of bacon depending on how big they are. Keep the ends of the bacon under the chicken breast roll. Start at one end and move to the other. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Transfer each bacon wrapped chicken breast to the foil lined baking dish.  You can also use a rack if you wish. Sprinkle the tops of the bacon covered chicken breasts with the remaining seasoning.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Roast chicken breast at 400 degrees for 25 minutes. Then, turn the heat up to 450ºF and bake for 5-10 more until the bacon is crispy. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Transfer Chicken to a cutting board and allow to rest for at least 15 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The internal temperature of the chicken should be at least 165º degrees and the bacon should be fully cooked.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cut through twine and remove. Slice chicken breast with a carving knife. 

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Don't forget the gravy!

 

   

 

 

 

 

 

 

 

 

 

A delicious roast chicken dinner!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tips & Notes

 

Bacon: make sure NOT to use thick-cut bacon or it will not crisp up like it you want it to.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sweet and Savory: for a sweet and savory flavor, sprinkle a little brown sugar on top of each chicken breast before baking.

 

 

 

 Photography is the property of and copyrighted to Welcome Home.