Below are the recipes that y’all have requested from our recent cooking episode on WBKO. Rita will be cooking each month on the show and her next appearance is June 13th.

 

Brandied Peach Cobbler
*1 large can sliced peaches, drained
*1/2 stick real butter, cut into cubes
*1/4 cup brown sugar
*1/4 cup Brandy or Bourbon
*2 tsp. cinnamon
*3 tbsp. Good Vanilla- I use Mexican Vanilla that you can find at Walmart in the Latin food section or at a Latino market for less than $2
*1 cup self rising flour
*1 cup white sugar
*1 cup milk- whole or 2%
Heat oven to 350 degrees. Spray a 9X13 pan with cooking spray or 4-5 small oven safe mini baking dishes. Melt butter and pour into prepared pan. Toss peaches with the brown sugar, cinnamon, and brandy. Pour into prepared pan and set aside. In a large mixing bowl combine vanilla, flour, sugar, and milk. Whisk well, you might have a few lumps that are stubborn so that is ok to leave them. Pour over peaches and place in oven. Bake for 30-45 minutes for large pan or 15-20 minutes for smaller pans. Your cobbler is ready when the batter is set. It may still “jiggle” a little from the peaches so test the batter like you would with a cake. Serve warm with vanilla, cinnamon, or peach ice cream. Also amazing with caramel sauce!

 

Mexican Street Corn- ELOTE
*2 cans whole kernel corn, drained
*1 stick real butter, cut into cubes
*1/2 cup roasted red peppers, diced (optional)
*1/2 cup crumbled, crispy bacon
*1 container Boursin cheese (you will only need half) If you cannot find Boursin in your fancy cheese section of the market you can substitute 1 block cream cheese blended well with dill, parsley, and Italian seasoning to taste.
*2 tbsp. dried cilantro or 1 1/2 tbsp. fresh cilantro, chopped
*2 tbsp. any type of Chipotle Lime seasoning packet (you can use any variety that is Chipotle flavor
*1 tsp. lemon pepper
*1 lime, quartered
Melt butter in a large skillet on medium and add bacon along with peppers. Sauté until the bacon starts to smell wonderful and you hear small sizzles. Add in corn and stir to heat. Stir in the Boursin, cilantro, lemon pepper, and the Chipotle seasoning. Stir to mix and heat. You want the cheese to melt and blend with the ingredients. Pour into serving bowl and squeeze 2 of the lime quarters over the corn, garnish with the remainder of the limes.
Serves 4 dinner side dish portions.
You can cook this ahead of time and chill. It reheats well on the stove or microwave.