Sandra Lee – Chile Corn Muffins with Chipotle Butter

Sandra Lee – Chile Corn Muffins with Chipotle Butter Video Clips. Duration : 4.10 Mins.

Originally aired as part of the “Bring the Heat” episode (Episode SH1204H) on the Food Network, September, 20th, 2008. Ingredients: Muffins: • Canola oil cooking spray • 1 (14.5-ounce) box honey cornbread mix (recommended: Krusteaz) • 1 1/4 cups buttermilk • 1 (4-ounce) can diced green chiles • 1 (11-ounce) can Mexi-corn • 2 teaspoons fajita seasoning • 1/2 cup shredded Cheddar Butter: • 2 sticks unsalted butter, softened • 1 tablespoon honey • 1 tablespoon Chipotle Hot Sauce (recommended: Tabasco Brand) • 2 tablespoons Southwest chipotle seasoning (recommended: Mrs. Dash) Muffins: Directions Preheat oven to 400 degrees F. Spray 2 (24-count) mini-muffin pans with canola oil cooking spray; set aside. In a medium mixing bowl stir together all ingredients until blended. Using a tablespoon, spoon batter into mini-muffin tins, filling to the rim. Bake in preheated oven 15 minutes or until golden brown. Butter: Combine all ingredients in small bowl; beat until light and fluffy. Serve with corn muffins. NOTE: For standard 2 1/2-inch muffins: spoon batter into 18 to 20 muffins cups; fill 2/3 full. Bake in preheated oven 16 to 18 minutes.

Tags: sandra, lee, semi-homemade, food, network, bring, the, heat, muffins, bite-size, chili, chipotle

Sandra Lee – Chai Ice Cream in Caramel Cups

Originally aired as part of the “Indian Dinner” episode on the Food Network, July 30th, 2005. 1 pint vanilla ice cream 1/4 cup brewed Chai tea, chilled 1 teaspoon freshly ground black pepper 1/2 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon ground cardamom Caramel squares Sliced almonds for garnish Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Soften the ice cream in a large bowl. Add the tea and spices and mix until thoroughly combined. Pack and re-freeze at least 2 hours. Unwrap the caramel squares and place them on the baking sheet spaced about 2 inches apart. Bake until melted and softened. Place another piece of parchment on top and press the caramel into a circle. Cool another 2 minutes. Peel the caramel circles off the parchment and press into mini muffin pans to form a small cup shape. Cool completely.

http://www.youtube.com/watch?v=l8jOmNq6dAc&hl=en