November Piney Woods

Ingredients 6 fresh Anaheim chile peppers1 (8 oz) pkg queso asadero (white Mexican cheese), cut into 3/4-inch thick strips2 large eggs, separated1 tsp baking powder¾ cup all-purpose flour1 cup vegetable shortening for frying Directions Preheat the oven broiler; set the oven

Ingredients 1 cup loosely packed fresh cilantro leaves and tender stems, plus leaves for serving1/2 cup hot pickled jalapeño chiles, drained, plus 2 tablespoon liquid from jar1 (8 oz) pkg cream cheese, softened1/2 cup mayonnaise1/2 cup sour cream3 Tbs buttermilk ranch seasoning (from 2 [1 oz] envelopes)1 Tbs fresh lime

Ingredients 3 (15 oz) cans cream-style corn1 cup crushed saltine crackers, divided½ cup butter, melted, divided2 large eggs½ tsp paprika¼ tsp ground black pepper Directions Preheat oven to 350 degrees. Butter an 8x11x2-inch casserole dish. Combine creamed corn, 1/2 cup cracker crumbs,

Ingredients 2 (8 oz) pkgs fresh cranberries6 med fresh jalapeño peppers, seeded and minced1 bunch fresh cilantro, roughly chopped1 ½ cups white sugar2 med limes, juiced1 ½ tsp salt¾ tsp ground black peppertortilla chips for dipping Directions Combine cranberries, jalapeños, and cilantro in

Ingredients 2  (15 oz) cans sweet potatoes in light syrup, drained1/2 cup salted butter, melted1 (14-oz) can sweetened condensed milk1 Tbs vanilla extract1 Tbs pumpkin pie spice1 pkg (2 layer) spice cake mix or yellow cake mix1/2 cup salted butter, cold, cut into small pieces1/2 cup chopped