Lemon Bars Recipe

I made this lemon bar recipe last night and they are yummy!
Every recipe I have tried from Baking Bites has been delicious.
I used Meyer lemons.

Unique Cookie Recipe

A friend of mine told me about a recipe that his co-worker's wife was making that seemed to be a hit in his office.
My friend didn't even give the cookies a try, saying a perfectly good chocolate chip cookie was ruined by the addition of blueberries, like it was a sacrilege.
I was intrigued by the combination.
And they're tasty!

Milk Chocolate Chip Blueberry Cookies

1 cup softened butter
3/4 cup sugar
3/4 cup brown sugar (or another option is 3/4 cup of granulated sugar and 2 tsp of molasses)
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla
1 teaspoon salt
2 1/4 cup flour
3/4 - 1 cup (or to your taste) blueberries (frozen or fresh, rinsed and patted dry)
Milk Chocolate chips, one 11.5 ounce bag (I thought that was a lot so initially used less, but the cookies really do need a lot of chips)

Cream butter with sugars.
Add eggs and beat until mixed well. Add vanilla.
In separate bowl mix together dry ingredients, then add to creamed mixture.
Mix well.
Mix in chocolate chips.
Carefully fold in blueberries.

Drop by spoonfuls onto ungreased baking sheet.
Bake 375 degrees for about 8 minutes, or to taste
Cool on baking sheet for one minute before moving to cooling rack.
Enjoy!

Museli Recipe

One of the things I find helpful with having a blog, is I can post recipes that I want to keep, and always have a way to access them.

I tried a recipe for homemade granola after hearing Lisa Ann Walter talk about it on her radio show out of Los Angeles, on KFI 640AM.
It's fabulous (just like Lisa. Her show is The Fabulous Lisa Ann Walter).
She says, "I eat it every day and it's wonderful. I never feel hungry, and it doesn't make me feel like I want to go back to bed like when I have carbs or too much fat in the a.m."

To me, granola is something held together with honey and maybe maple syrup and baked.
That's fine, but this recipe is raw, and in my opinion more of a museli.
And I loooove museli.
Nuts are loaded with nutrients and good fat, and will help you feel satiated so you don't want to reach for that quick junk food fix.

Homemade "Granola"
1 cup raw, unsalted almonds
1 cup raw, unsalted pecans
1 cup dried cranberries
1/2 cup raisins
1/2 cup psyllium husk (I skipped these. I think they're kind-of a laxative thing, but I'm not sure)
1/2 cup flax seed
1/2 cup flax meal (note Trader Joes sells all of these items)
1 box high fiber cereal (also TJ's) or you can use 3-4 cups organic whole oatmeal instead of fiber cereal (I used the oatmeal)
You can also add as much/little as you want of other nuts - pistachios, pepitas, etc - it's really up to you.
I added 1/2 cup organic unsweetened coconut

Lisa suggests, "Just buy a few bags of frozen mixed berries and pour a cup or more into a bowl, nuke and then add half a cup of plain greek yogurt on top, finish with a giant handful of the granola mix."
I'm not fan of Greek yogurt, so I use Whole Milk Cream Top Vanilla yogurt by Brown Cow (sooo sad that Stonyfield farm stopped making theirs. That was the best yogurt on the market).
Sometimes I add the fruit, sometimes I add the yogurt, sometimes I add both.
Sometimes I pour milk over it and eat it like cereal.
It's a great any-time snack.

Put the mix in a zip-loc bag and keep in the fridge.

Creme Brulee French Toast

(from All Recipes)
1/2 cup unsalted butter
1 cup packed brown sugar
6 slices French Bread
5 eggs
1-1/2 cups half-and-half cream
1 teaspoon vanilla extract
1 teaspoon brandy-based orange liqueur (Grand Marnier)
14 teaspoon salt
(note--I think a pinch of cinnamon would be good)

Melt butter in a small saucepan over medium heat.
Mix in brown sugar and stir until sugar is dissolved.
Pour mixture into a 9 x 13 inch baking dish.

Remove crusts from bread (note--I thought this step was silly, so I skipped it).
Arrange bread in the baking dish in a single layer.
In a small bowl, whisk together eggs, cream, vanilla, orange brandy, and salt.
Pour over bread.
Cover and chill at least 8 hours, or overnight.

Preheat oven to 350 degrees.
Remove dish from refrigerator and bring to room temperature.
Bake uncovered 35 to 40 minutes, or until puffed and lightly browned.

Here's a slightly different version by Smitten Kitchen, using brioche. Yum!

Patriotic Recipe Ideas

A girl at work today was talking about fruit kabobs shaped like an American Flag, so I googled and found this fun blog post on 4tunate, by Chandler + Brianne.
So I just kept on looking for ideas because it's fun, and I love the whimsy of the red, white and blue.
Check out this cute idea from Lisa Storms

Patriotic Sangria, from Recipe Girl.
Recipe girl also makes Patriotic Cheesecake Bars. Yum.

Fireworks cookies from Dainty Chef.

Roast Turkey Recipe

Merry Christmas!
I made Jamie Oliver's Christmas Turkey, and it was amazingly juicy and aromatic.
There are several more turkey recipes on his website, but this one is simple to make, with amazing results!

Jamie says, "If you’re worried about cooking the perfect Christmas turkey because you’re afraid you’ll get it wrong, don’t be. This recipe is nice and simple and will help you achieve brilliant results for your Christmas meal."

Jamie Oliver's Christmas Turkey
Serves 8-10
(my notes in parentheses)
• 5kg turkey, preferably free-range or organic
• olive oil
• sea salt and freshly ground black pepper
• 1 clementine, (or a tangerine)
• a few sprigs of fresh rosemary
• 2 onions, peeled and roughly chopped (quartered)
• 2 sticks of celery, roughly chopped(including leaves, cut in thirds)
• 2 carrots, roughly chopped (large pieces. If you think you'll eat them later, then peel them)

For the stuffing
• olive oil
• 2 onions, peeled and finely chopped
• sea salt and freshly ground black pepper
• ½ teaspoon ground nutmeg
• a few sprigs of fresh sage, leaves picked and roughly chopped
• 300g good-quality pork mince (that's more than 1/2 pound, but less than one. It's just over 10 ounces. By "mince", he means ground pork)
• a large handful of breadcrumbs (I used two slices white bread with crusts removed, pulsed in the food processor)

Take your turkey out of the fridge about an hour before you’re ready to cook it so it comes up to room temperature before roasting.
Give it a good rinse then pat it dry with some kitchen paper (paper towels), making sure you soak up any water in the cavity.
Drizzle the meat with a good lug of olive oil, add a few good sprinkles of salt and pepper and then rub this seasoning all over the bird, making sure you get in to all the nooks and crannies.

Preheat your oven to full whack (as high as it goes. The key to this recipe is that initial heat, then the decrease) then get started on your stuffing.
Pour a lug or two of olive oil into a large pan on a medium heat and fry off your chopped onion for about 10 minutes or until softened.
Stir in a good pinch of salt and pepper, the ground nutmeg and your chopped sage leaves, then continue to fry and stir for another minute or two.

Spoon the onion mixture into a large bowl and let it cool completely.
Once cooled, add your pork mince (raw) and breadcrumbs and use your hands to really scrunch everything together.
Once it’s mixed really well, bring the stuffing together into a ball, then cover and chill until you’re ready to stuff your turkey.

Pull the skin at the neck-end back so you can see a cavity and push about half of your stuffing inside your turkey (meaning not the neck hole, but right beneath it near the breast. Filling that cavity gives the turkey a nicely rounded appearance). Not too much: you don’t want to pack it so tightly it slows down the cooking.
Once done, pull and fold the skin over the opening and tuck it under the bird so it looks nice. (this goes downside in your pan, so it stays without pinning)

Turn the turkey around and drop a few small pieces of stuffing into the larger cavity (small pieces torn off. Fill maybe an inch deep) along with your clementine halves and a few sprigs of rosemary.
Place your roughly chopped veg in the bottom of a roasting pan and lay your turkey on top. (this keeps the turkey off the pan bottom)
Cover the turkey with tin foil then put it in the hot oven and immediately turn the temperature down to 180°c/350°f/gas 4.
Cook for about 35 to 40 minutes per kilo.
The 5kg bird in this recipe will take about 3 to 3½ hours.

Check on your turkey every 20 minutes or so and keep it from drying out by basting it with the lovely juices from the bottom of the pan.
After 2½ hours, remove the foil so the skin gets golden and crispy.

When the time is up, take your turkey out of the oven and stick a small sharp knife into the fattest part of the thigh.
If the juices run clear and the meat pulls apart easily, it’s ready. (about 165 degrees is considered correct now. It used to be 180, but 165 is fine)
If not, pop the turkey back in the oven to cook for a bit longer then check again. Once ready, cover the turkey with tin foil and a few clean tea towels for 30 minutes and let it rest while you get your veg and gravy ready.

Mmmmm....pie

I love watching cooking shows on television, and reading cooking-related magazines.
One of the best of both is Cooks Illustrated Magazine, which is also responsible for America's Test Kitchen, and Cook's Country.
The great thing about all these is they go into their kitchens and test test test until what comes out is a recipe tried and true--and one you can trust is going to be excellent.

So when I heard that their Raspberry Chiffon Pie is one of their top ten most requested recipes, I had to give it a try.
I wasn't disappointed.
In fact, I made it for a get together of friends, in place of a birthday cake.

It's a sophisticated version of, surprisingly, a jello pie.

Get the recipe on Artic Garden Studio, just don't leave out the whipped cream layer.
And check out her link to Batter Splattered.

What's a good side?

I'm going to my friend Jen's annual July 4th pool party.
She makes homemade pulled pork, and Carolina-style chili dogs with slaw (da bomb).
She also makes this to-die-for Red Velvet Cake with Berries.

Guests bring sides.
Last year I brought Watermelon Pops.

This year, I think I will bring a salad.

Should I bring
a red-white-and-blue green salad?


or a more grown-up salad?

or a simple fruit salad?
(or is fruit overkill since there is fruit in the cake she's making?)

This is a fun presentation!

or maybe just some simple strawberries?
Dipped
or filled


and/or Patriotic Pretzels?


Hmm...and/or I could bring edible shots
(and virgin ones for the kids)

What do you think?
Or do you have any other fun red-white-and-blue recipe to share?

Coconut goodness

My birthday was yesterday, and my mom baked me a cake!
Yum.
Recipe here.

Salmon Cookies

I usually give my doggie clients something for Christmas.
My favorite doggies (the dogs I watch the most) get treats and toys.
Some just get treats, some just get a toy.
Sometimes I'll make up gift bags of treats and rawhide candy canes or something.

This year, to go along with my homemade rope toys, I made homemade treats--I made oatmeal cookies.
Well, kind-of.
Oat cookies with eggs and salmon.

Those of you who know me well are cocking your head right now and saying, "huh?"
You see, I loathe seafood.
I won't touch seafood.
If I go out to dinner with you, I hope and pray you don't order fish.
Seafood just grosses me out.

I once had a boyfriend cook fish sticks on my cookie sheet, and I would never use that cookie sheet again.
It was tainted.
I gave it to him.
Just sayin'.

But for the sake of my doggies, tonight I molded canned salmon into balls, flattened them with my very own hands, and baked them on my cookie sheets (okay, I used parchment paper. But still).
Pretty darned cool if you ask me.

I got the recipe from Get Some Hairapy!

This photo is about the cutest thing I've ever seen, so I had to share.

It's from White on Rice Couple.
They have a recipe for Flax Seed Dog Biscuits I plan to try (pictured).
And a Peanut Butter Dog Biscuit recipe with about the cutest doggie Christmas card ever, so go take a peek.

Frosted berries

Heidi Swanson's recipe for Sparkling Cranberries looks like a beautiful addition to any winter table.
Swanson serves these with cheese, but suggests they'd also go nicely atop creme brulee, or a pudding, or ice cream.
I actually didn't even know one could eat cranberries without cooking them--go figure.

I've seen recipes for other frosted fruits, but those usually involve an egg wash to adhere the sugar.
This recipe uses a sugar syrup, and two types of sugar for coating.
Looks like a keeper.

Waffle/Pancake Recipe

You probably make waffles or pancakes with Bisquick or a boxed pancake mix.
But taking a little extra time to make a batter with yeast yields a really tasty treat.
It's super easy if you make the batter the night before, then just take it out of the refrigerator and make up the waffles or pancakes in the morning.
I highly recommend you try these.
I'm not a syrup fan, so I eat mine with butter and raw sugar, or I use the pancakes like bread with a fried egg sandwiched between.
Yum!

Weekend Waffles

2+1/4 cups all-purpose flour
1 envelope FLEISCHMANN’S RapidRise Yeast
3 tablespoons sugar
1 teaspoon salt
2 cups warm milk (120 to 130 degrees F)
3 large eggs
3 tablespoons butter, melted, or vegetable oil
2 teaspoons vanilla extract

Directions:
In a large bowl, combine flour, undissolved yeast, sugar, and salt.
Add warm milk, eggs, butter, and vanilla, stirring just until blended.
Cover and let rise in warm, draft-free place until doubled in size, about 45 minutes (or leave in refrigerator overnight).

Bake batter in heated waffle iron according to manufacturer’s directions.
Serve immediately with your favorite toppings such as butter, syrup, preserves, fresh fruit, whipped or sour cream.
Makes 16 (4-inch) waffles

Note: if you prefer using Active Dry Yeast, dissolve yeast in 1/4 cup warm water (105 to 115 degrees F), then reduce milk in recipe to 1+3/4 cups.
Prepare batter as directed above, adding dissolved yeast along with milk.

Note: to make pancakes instead of waffles, prepare batter with only one egg, and only 1+3/4 warm milk.
Let rise as for waffle batter, then cook pancakes on buttered griddle over medium heat.
If desired, as pancakes cook on first side, add fresh blueberries to top side while it is still wet, then flip to cook.
Makes 20 (4-inch) pancakes.


Nutritional Information:

Per Serving:
Serving size: 1 waffle
Serving weight: 2.3 ounces (64 grams)
Calories 120; Total fat 4 g; Saturated fat 2 g;
Cholesterol 50 mg; Sodium 190 mg; Carbohydrates 18 g; Dietary fiber less than 1 g; Sugars 4 g; Protein 4 g

Recipe from Fleishmann's Yeast

Cruising the web for fun recipes and projects

Coffee Jello!
Video Tutorial

I'm thinking of making Drunken Watermelon Pops for a Fourth of July party.
I think it would be fun to use red, yellow, and orange watemelon chunks

Oh Hell Yeah! Pomegranate Cosmopolitan

Normally I bake cakes from scratch, but this cakebox recipe intrigues me for Lime Kool-aid Cake, from KMOM14.

The cake is on Cut Out + Keep, along with this recipe that I want to try for Worlds Best Brownies

Scrap Projects (bookmark and Itty Bitty Bag) on Scarlet Fig

Make a Fabric Bowl
Tutorial on Imagine Fabric

Peanut Butter Chews Recipe

Two years ago, I posted a recipe for Peanut Butter Chews.
Several people from San Diego contacted me, hoping it was the infamous recipe that used to be made by San Diego City Schools.
It isn't.
BUT...I found THE ONE!
Very exciting. I'm so proud of my ability to find just about anything on the internet.

As a side note, I was listening to a radio show the other night about how the percentage of peanut allergies has gotten to practically epidemic proportions, and how there is no way that many allergies are legit.
Very very few people actually have an acute reaction to peanuts.
Authorities seem to feel it's like hysteria.

I think that's really sad, because that's probably one of the reasons this cookie is no longer sold at the schools (that and people hyperactive about dieting too).
The radio show was interviewing a doctor, who said keeping kids away from nuts is actually counter productive--we need to be exposed to a certain amount of things to develop a tolerance.
Too, overall nuts are a really healthy snack.

PEANUT BUTTER CHEWS
This recipe makes 32 bars.

1 cup plus 2 tablespoons plus 2 teaspoons margarine, butter or shortening (the original recipe probably made a huge amount, hence the weird quantity)
2 cups granulated sugar
1 cup brown sugar
1 cup peanut butter
4 eggs
2 teaspoons vanilla
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup rolled oats

GLAZE:
3 tablespoons powdered sugar
1-1/2 teaspoons peanut butter
4-1/2 teaspoons very hot water

Combine butter, sugars, peanut butter, eggs and vanilla in a mixing bowl.
Mix, creaming well.
Sift together flour, baking powder and salt.
Add rolled oats and mix well.
Add dry ingredients to creamed mixture. Mix until well blended.
Spread batter into a greased 12-by-18-inch cookie pan with sides (meaning a 'half sheet' baking pan).
Bake at 350 degrees for 25 to 30 minutes. Do not over bake.

For the glaze:
Combine powdered sugar and peanut butter.
Gradually add hot water.
Spread glaze on warm Peanut Butter Chews.
Cut while warm. Cookies will be of a chewy consistency.
(From the San Diego Unified School District Food Services Department.
(recipe found here)

Update!: I just a posted another version of this recipe.
Find it in my October 2010 post:
http://woofnanny.blogspot.com/2010/10/san-diego-peanut-butter-chews.html

Treat for the birds

Homemade suet

1 cup lard
1 cup peanut butter
1/3 cup sugar
2 cups quick cooking oats
2 cups cornmeal
1 cup flour
1 cup birdseed

Melt lard and peanut butter. Add sugar to the melted mix. Add remaining ingredients and combine. Form into blocks and freeze.

(recipe from the October/November 2008 issue of Birds & Bloom Magazine).

I'm here, I'm here!

Wow, this may be the longest gap I've ever had with no posts.
I have been working crazy hours, night hours, so by the time I get to the computer, I'm too tired to do more than read email.

I did manage to squeak in time for a movie rental.
My favorite scene:

Found out today I may need a new transmission in my car.
Aarrgghh.
At least the repair guy gave me a car to drive--that is pretty cool.
But still, that's A LOT of money for someone who doesn't make much.
Also spent $220 today to have a clump of wild sumac removed (it's a bush, but the wood may as well be a tree stump).
I needed the area clear for the fence that will be installed.
I'm still looking for another estimate (anyone in San Diego--do you have a referral for me? The choices overwhelm me).
Holy expenses, Batman!

A couple of nights ago, I got off work about 11pm and decided to go by my post office box to see if the shirts I ordered from Hong Kong (eBay) had arrived.
The post office is in kind-of a seedy neighborhood, but the box section is open until 11pm and the doors open past that.
Inside my box was a key to a locker.
Yes, my shirts were in there, but also this adorable package--a surprise from HRH.
Behold the cuteness.
Burgundy handmade paper, owl stamp. Bunneh and fox stamp.
Love love love.

Inside, three pieces of fabric for neckties.

Aren't they fun?!
She said she thought of me when she saw them.
I have to think of something really wonderful to do with them.
Perhaps embellishment for the quilt I'm working on.

And I love the Merci ribbon.
Remember the art doll I made? I used a ribbon on her that said Cashmere.
I love wordy things.

Thank you, Vallen, for your thoughtfulness. It is greatly appreciated.

And here are some fun foodie links:
(because, really, recipes and reading are joy encapsulated).

Does one really need an excuse to drink champagne?
I love the romantic story of a random email to a blog that eventually grew into a marriage proposal.
That's what happened to Molly of the amazing food blog, Orangette.

When my mom throws everything but the kitchen sink into a recipe (you know, left over veggies), she calls it "Ooblick".
I have no idea where that word originated, but this is a woman who says "Go tell him to fry ice" (translation: go pound sand).

God I love that.

Anyway, Finny's version of Ooblick Farm Share Killer Lasagna looks amazing.
Be sure to first make her Best Ever Tomato Sauce. Yep.
And by the way, if you haven't read Finny, treat yourself to those links even if you're not interested in the recipes.

Speaking of tomatoes, Tomato Jam sounds intriguing.
Dude, fried egg and goat cheese sandwich with tomato jam! YUM.

Hi

I have been working really early hours, which is nice in that it keeps me away from the dreaded customer service, but it drains this night owl.
Sometimes, on my days off, I just want to laze around and read.
I wrote about a couple of these lazy days here.

Yes, I have continued to work in my garden, but it is slow going, and without a camera it is difficult to keep you up to date.
Soon I'll have some photos.
But the work is rewarding in its simplicity--such a joy to see little green shoots break the surface of the soil.

And I have continued my visits to the chiropractor.
More health stuff soon too.

I don't have anything wonderful to post today, just a hello.
I do plan to cut out a shirt tonight though, and I have some really fun ideas for what to make for The Purse Project.

I have continued to be fascinated with foodie movies, foodie books, and foodie blogs.
Last night I made Skillet Ziti. It was yum.
I also made a snack with garbanzo beans--the first time I've ever liked garbanzos!

Potato Stew--yum!

I am, for the most part, a vegetarian.
And I love potato soup.
Recipes often add leeks, or carrots, but this is the first time it's so unadorned yet full of flavor.
This dish is called Locro de Papas, or Potato Stew.

I saw it made on a recent episode of Gourmet Magazine's Diary of a Foodie.
Watch a clip of the episode here.

I live so close to Mexico's border that I was able to purchase annatto seeds in my local supermarket.
If you can't find them in the Latin section of your store, or at a tiendita (Mexican grocer), I'm sure you can find them online (I know they're on Amazon).
The seeds are used to flavor and color the oil, so when the oil is added to the potatoes, the result is a wonderful orange hue.

Honestly, the avocado is essential. Who knew this combination could be so amazing?!

Locro de Papas
This traditional Andean soup, warm with potatoes, milk, and cheese and bright with cumin and avocado, may be the ultimate comfort food.
2 teaspoons annatto (achiote) seeds
2 tablespoons vegetable oil
3 1/2 lb russet (baking) potatoes
1 cup chopped white onion
Rounded 1/2 teaspoon ground cumin
2 1/4 teaspoons salt
3/4 teaspoon black pepper
7 cups water
1 cup whole milk
5 1/2 oz queso fresco (Mexican fresh cheese) or ricotta salata, coarsely grated (1 1/4 cups)
2 (6- to 7-oz) firm-ripe avocados
Heat annatto seeds and oil in a very small saucepan over low heat, swirling pan frequently, until oil is bright red-orange and starts to simmer, 1 to 2 minutes. Remove from heat and let stand 10 minutes.
Meanwhile, peel potatoes and cut into 3/4-inch pieces.
Pour annatto oil through a fine-mesh sieve into a wide 7- to 8-quart heavy pot, discarding solids. Cook onion and half of potatoes (reserve remaining potatoes in a bowl of cold water) in annatto oil over moderately high heat, stirring, until onion is softened, 3 to 5 minutes. Add cumin, salt, and pepper and cook, stirring, 1 minute. Add water (7 cups) and bring to a boil, scraping up any brown bits. Reduce heat and simmer, partially covered, until potatoes are very tender, 25 to 30 minutes, then mash into broth. Drain remaining potatoes and add to stew, then simmer, partially covered, until tender, about 20 minutes. Stir in milk and cheese and increase heat to high, then bring to a simmer, stirring. Remove from heat and season with salt and pepper.
Meanwhile, quarter avocados lengthwise, then pit, peel, and cut into 1/2-inch cubes.
Serve stew in large soup bowls, topped with avocado.

Tasty Possibilities

I haven't actually tried any of these recipes (yet) but they sure do look yummy.


California wrap-ups, from the Avocado people.
There are so many options with these tortilla roll-ups--these ones have turkey and a cream cheese spread mixed with ranch dressing.
Costco sells them with a cranberry cream cheese (yum! Canned sauce beaten into cream cheese) and turkey filling in a flat bread, and calls them Highrollers.
Just vary the filling to suit your tastes--think of what you like on a sandwich, and pretty color combinations.
For example, you can add pesto, or sundried tomatoes. Maybe you'll want to add chopped olives, or make taco-like concoctions by spreading refried beans, cheese, lettuce, salsa or sliced tomatoes, and maybe hamburger meat.
Just make sure you eat them when they're fresh--these suckers get soggy way too quickly, and are gross if left overnight (Costco prepares them a day in advance, which I think is the wrong thing to do). Some of the online recipes for these call for refrigerating overnight, but I would advise against that. One recipe calls for pineapple chunks--hello, those things are so juicy, the tortillas would turn to muck overnight.

I'm not a meatloaf fan, but this recipe intrigues me.


I really want to try B's Peanut Butter Coleslaw

Speaking of peanut butter, I really want to try these peanut butter mashed potatoes, even if Lisa is my least favorite contestant on Top Chef.

I love the cookies you get at Chinese Restaurants with the almond on top.
This recipe for almond cookies looks promising.

Corn recipes

Vallen just posted about one of my favorite treats of all time--Esquites (elotes).
That's corn with mayonnaise, chile, lime, and cheese (I prefer cotija).
This yumminess is available from cart vendors down in Mexico.
And don't even think about turning up your nose at the mayo--try it.
Delicious.

I found some similar recipes online, but some add epazote (an herb I have growing in my garden) and/or cilantro.
This recipe from Recipezaar looks good.
Or a similar recipe from Saveur.
Some add serranos and chopped onion.
Some add lard.
I've personally never seen a version with a bunch of extra stuff, but perhaps different regions offer different recipes.
The Hunger has a version with jalepeno.

This got me to thinking about Gulliver's.
Gulliver's used to be a restaurant in Mission Valley in San Diego.
It offered diners prime rib served by wenches.
After a couple of hepatitis scares, the brand new brick building was razed--I always thought it was such a waste.
But what I loved about that place was the creamed corn.
Jen gave me a cookbook of recipes that had been featured in the Los Angeles Times, and I was thrilled to see Gulliver's corn printed.

Creamed Corn
8 ears corn
1 cup whipping cream
2 teaspoons salt
1 teaspoon sugar
1/2 teaspoon MSG (optional)
Butter
2 teaspoons flour
Grated Parmesan cheese

Cut corn from cob and place in saucepan with whipping cream. Bring to boil, reduce heat, and simmer 5 minutes.
Stir in salt, sugar and MSG.
Melt 2 teaspoons butter in small pan and stir in flour.
Do not brown.
Stir butter-flour roux into corn and cook until slightly thickened.
Turn corn into ovenproof dish, sprinkle with cheese, and dot with butter.
Brown under broiler.
Makes 8 to 10 servings.

Interesting variations are available online. I like this one, from Cooks.com, that has a dash of cayenne.

This recipe from Health Nuts for Mexican Creamed Corn looks yummy too (though I'd use regular cream cheese).

I still want to see the movie King Corn.
I don't think all the negative controversies about high fructose corn syrup are myth.
I do personally believe the stuff is crap.
And along the same lines, I think genetically modified food is scary scary scary.
Too, if you don't already know about some of the ethics violations of Monsanto, my gosh, get some information (scroll down the page...the article is quite long).