Pulling decorative inspiration from the iconic and divisive Halloween candy, this candy corn pizza is a fun way to celebrate Halloween Friday pizza night.

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No, this is not a dessert candy corn pizza. Bleh, I dislike candy corn in except for it’s cute inspirational factor for Halloween such as in this recipe. The corn kernels and pepperoni are arranged like the coloring of candy corn when sliced. Pair with some cute mini mummy dogs for a really fun meal.

I maybe should have made this a oil or white sauce base to ensure the white part was more white. The red sauce tinted the otherwise white part with just cheese but you know what? I think it tasted great the way it is. If you are so inclined you are more than welcome to drizzle some hot honey on top if you want a little sweet heat to give an ode to it’s sweet inspiration.

It may be the last day of Halloween Treats Week but rest assured, if you haven’t gotten enough there’s a whole list of recipes waiting for you below from some blogger friends.

I will also be posting at least one more recipe outside of this event leading up to Halloween. Of course I had a slew of other Halloween recipes archived for your taste buds pleasure.

HAPPY HALLOWEEN!!!

Welcome to 2025’s #HalloweenTreatsWeek event!

This is our 8th year doing #HalloweenTreatsWeek … has it really been 8 years? Wow!

#HalloweenTreatsWeek is a Halloween blogging event that is hosted by Angie from Big Bear’s Wife every October. This event is an online, week-long event that is filled with some amazingly wicked Halloween treats and recipes from some fantastic Halloween-loving bloggers!

Make Sure to check out all of the fun Halloween recipes that we’re sharing this week!

• Boo Brownie Batter Dip from Big Bear’s Wife
• Halloween Deviled Eggs from Southern Halloween Queen
• Dark Chocolate Skull Cakes from Karen’s Kitchen Stories
• Trick or Treat Trifles from Jolene’s Recipe Journal
• Halloween Pizza from Art of Natural Living
• Poisoned Apple Cream Puffs from A Kitchen Hoor’s Adventures

CANDY CORN PIZZA

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Yield: 3-4 Servings Prep Time: 35 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 recipe pizza dough, risen
• 1/2 cup pizza sauce
• 8 oz. fresh Mozzarella cheese, shredded 
• 1/4 cup shredded Parmesan cheese
• 24-ish pepperoni slices
• 2 ears of corn, cooked and kernels removed (about 1 cup)*
• Salt, to taste
• Hot honey, optional

Directions

1. Preheat oven to 450 degrees, with pizza stone** on middle rack.
2. Shape the prepared dough into a flattened disk. Place it on a cornmeal-dusted pizza peel**, cover it, and let it rest for 15 minutes. Push the dough towards the edges of the peel, cover and let it rest for 15 minutes.
3. Meanwhile, in a small bowl toss together the shredded Mozzarella and Parmesan cheese.
4. Spread pizza sauce over the pizza dough, leaving a 1-inch border on the edge. Top with mozzarella cheese blend, then made a ring of pepperoni of the pizza surrounded by a ring of corn on the edges. Sprinkle the corn with a little salt, if desired.
5. Using the pizza peel, transfer the pizza to the hot stone in the oven with a few shakes. Bake until toppings are hot and cheese is melted and bubbly, about 15-20 minutes.
6. Drizzle with hot honey, if using, and allow to cool slightly before cutting and serving.

Notes

*Can use canned or frozen corn but won't be as good. **If you do not have a pizza peel and/or stone, roll dough out on round pizza pan and bake.

Source: Inspired by Ghoul at Heart.

Elote and Huevo met at a bar and 9 months later these Mexican street corn deviled eggs were born! Made with mayo, cotija, lime juice, Tajin, and of course corn.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Over 10 years ago I graduated with my PhD and started my academic researcher journey. And after finishing my 120 payments towards the PSLF program in September, I just found out that the remainder of my student loans have disappeared! Better yet, they will be paying me back for all the payments over the required 120 made while waiting for this to go through. Holy freaking ray!

Meanwhile, these Mexican street corn deviled eggs have literally zero to do with this story, it’s just what I had planned to share today in honor of National corn on the cob day. Even though technically the corn is no longer on the cob, traditional Mexican street corn is and was the inspiration.

It wasn’t a stretch to turn traditional deviled eggs into Mexican street corn deviled eggs since the main component is mayo for both. Just swap out the mustard and vinegar for cotija cheese and lime juice. The fancy part involved dipping the hard boiled egg white shells into a mixture of tajin and smoked paprika before filling them back up again, and topping with lime zest, extra corn, and cilantro. Just like that, you’ve got yourself a deviled egg ready for summer parties.

One small dilemma about adding corn to the filling is that you may have some leftover unless you super stuff the eggs, which I don’t really see as a problem. Otherwise you can pipe the leftovers straight into your face like I did. The only other problem I could see happening is if you can’t find Tajin. Don’t you dare skip out! Instead make homemade Tajin by mixing ancho chile powder, chipotle powder, lime zest (or powder), and salt.

MEXICAN STREET CORN DEVILED EGGS

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Yield: 2 Dozen Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 12 eggs
• 1/2 cup mayonnaise
• 2 Tbsp crumbled cotija cheese
• 1 Tbsp fresh lime juice
• Corn kernels from 2 ears of corn, larger pieces* reserved for garnish
• 2 Tbsp tajin
• 2 tsp smoked paprika
• Fresh cilantro, for garnish

Directions

1. In a pot of salted water, add the eggs. Bring to a boil, cover, remove from heat, and let cook until hard boiled, approximately 15 minutes (I love my egg indicator). Drain and let cool.
2. Once cool, remove the sell, cut in half lengthwise, and scoop the yolks into a medium bowl. Place the hard boiled whites on a tray.
3. Add the mayonnaise, cotija, and lime juice to the bowl with the yolks. Blend until smooth. Stir in the corn kernels. Set aside.
4. In a small shallow dish or bowl, mix together the tajin and smoked paprika. Dip the flat sides of the hard boiled whites into the mixture and place back on the tray.
5. Spoon or pipe filling back into the egg whites**. Sprinkle with more cotija, larger chunks of corn, and cilantro. Chill until ready to serve.

Notes

*When cutting the corn kernels off the cob, some will stay stuck together, Save these for garnish! **You may have excess filling if you don't pile them high. If so, enjoy straight up!

Source: Adapted from my BBQ Deviled Eggs.

Change up traditional corn succotash for the fall with the addition of butternut squash seasoned with garlic, thyme, and Dijon mustard vinaigrette.

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We may be two days away from November but we are still hitting the 80s and high 70s here in central Ohio. As such, I still haven’t fully embraced the usual fall comfort foods. I went head first into Halloween for sure, but my seasonal maturation stopped there. I could happily stay here for a long time.

But it’s Holiday Side Dish week so I am forcing myself to make content for the next holiday on the list. Many people may have a set list of traditional recipes that they must make every year. I am not that person. I like to play and experiment with my holiday recipes just as much as I do the rest of the year. So if you also fall into that category, or there’s a dish you just don’t like and want an alternative, we are here for you.

Since I enjoy a good theme, the Thanksgiving menu I pulled inspiration from this year is Southern BBQ because the year we got a smoked turkey breast for Thanksgiving was my absolute favorite. I started you off with smoked macaroni and cheese, sharing a harvest butternut squash edamame corn succotash today, and will end with chipotle cornbread on Friday. But leave room for dessert such as a ritz pie or easy apple dumplings.

This recipe is one I have been dreaming about ever since I first tried it in 2015. I was attending a catered event with the Ohio Poultry Association and this was one of the many recipes they shared with us – the same event where I got the recipes for bacon wrapped turkey breast and chocolate deviled eggs!

What struck me about this recipe is that while traditionally succotash is primarily corn (the name was derived from a word that roughly translates to “broken corn kernels”), this recipe is mostly butternut squash. Corn is still present along with edamame as an alternative to Lima beans, but since corn season is at its end I appreciate the use of butternut squash for fall. Add a little red onion, garlic, thyme, and a quick mustard vinaigrette and you have a tasty harvest succotash.

Harvest Succotash Ingredients.

• Butternut squash
• Red onion
• Corn
• Edamame
• Dijon mustard
• White wine vinegar
• Garlic
• Fresh thyme
• Salt and pepper

• Quick and Easy Green Bean Skillet by Hezzi-D’s Recipe Box
• Creamy Broccoli Salad byA Kitchen Hoor’s Adventures
• Cider Glazed Carrots by Jolene’s Recipe Journal
• Slow Cooker Cheesy Green Bean Casserole by Blogghetti
• Molasses Cornbread by Shockingly Delicious
• Honey Garlic Sweet Potatoes by Karen’s Kitchen Stories
• Salt and Vinegar Roasted Potatoes by A Day in the Life on the Farm
• Pork Tenderlion Steak In Goan Masala – Keto by Sneha’s Recipe

HARVEST SUCCOTASH

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Yield: 6-8 Servings Prep Time: 15 Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (2-3lb.) butternut squash, peeled, seeded, and cubed
• 2 Tbsp olive oil
• 1/2 medium red onion peeled and chopped
• 2 cloves of garlic, crushed
• 2 large sprigs of fresh thyme
• 1 cup of whole kernel corn
• 6 oz. of shelled edamame
• 1-1/2 Tbsp white wine vinegar
• 1 Tbsp Dijon mustard
• Salt and pepper

Directions

1. Preheat oven to 425 degrees. In a large bowl, toss squash with 1/2 tablespoon olive oil and salt and pepper to taste. Transfer to a large rimmed baking sheet and roast in oven for 15 minutes, stirring once half way through.
2. Meanwhile in the same bowl, toss red onion with 1/2 tablespoon olive oil. After 15 minutes of roasting, add to squash and roast an additional 15-20 minutes stirring once half way through (or until squash is tender).
3. Meanwhile in a medium sauce pan over medium heat, add remaining tablespoon of olive oil. Add garlic, thyme and 1/4 teaspoon of salt and cook until fragrant, about 30 seconds to 1 minutes. Add corn and edamame and cook another 4-5 minutes. Remove from heat.
4. In a small bowl whisk together vinegar and mustard; set aside.
5. When the butternut squash and red onion are done roasting, add corn and edamame mixture to the pan. Drizzle with mustard vinaigrette, stir to coat, then roast a final 5 minutes. Remove thyme stem, season to taste with salt and pepper, and serve immediately.

Source: Adapted from a recipe that Sidecar Global Catering (now A Catered Event) shared in 2015 at an Ohio Poultry Association event.

Mexican Street Corn Pizza is made with a chipotle mayonnaise sauce, topped with sweet corn, mozzarella, and jalapeno, then finished with cotija, lime juice, Tajin, and cilantro.

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I have posted a corn pizza inspired by a restaurant before and today is yet another. This time it’s a Mexican street corn pizza! Inspired by the Pies & Pints street corn, this pizza is topped with a chipotle-mayo sauce, mozzarella, loads of corn, and jalapeno and then finished with lime, cotija, Tajin, and cilantro.

If you don’t know what Tajin is, you’re missing out. I first discovered it from a foodie friend who told me to try it on mango. To this day, sprinkled over mango is still one of my favorite ways to enjoy this chili-lime seasoning – such as coconut sticky rice with mango.

As for this Mexican street corn pizza, while I normally top elote with smoked paprika, I decided Tajin was the right choice for street corn pizza. Don’t have Tajin? You can make homemade Tajin or just substitute with a mixture of chili powder, lime zest, and salt.

But enough about Tajin. Sure it makes the flavors of this pizza pop, the corn is the true star! Make sure you grab some fresh from the Farmers’ Market while it’s still in season to enjoy this pizza in its prime. Sure you could use canned or frozen corn, but it just won’t be as good.

• Brussels Slaw by A Day in the Life on the Farm
• Whole Honey Roast Carrots by Art of Natural Living
• Easy Ratatouille Casserole by Blogghetti
• Air Fryer Bell Peppers by Cheese Curd In Paradise
• Creamy Ranch Corn & Cucumber Salad with Dill by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Scarlet Sunrise Platter by Magical Ingredients
• Broccoli Tots by Palatable Pastime
• Sourdough Rosemary Focaccia by A Kitchen Hoor’s Adventures
• Zucchini Panzanella Salad by Jolene’s Recipe Journal
• Vietnamese Chicken Salad by Karen’s Kitchen Stories
• Root Vegetable Medley by Our Good Life

MEXICAN STREET CORN PIZZA

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Yield: 3-4 Servings Prep Time: 35 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 recipe pizza dough, risen
• 1/2 cup mayonnaise
• 1 whole Chipotle pepper in adobo sauce, minced (about 2 tsp)
• 1-1/2 cups shredded mozzarella cheese
• 2-3 ears of corn, cooked and kernels removed (about 1-1/2 to 2 cups)*
• 1 jalapeno pepper, thinly sliced
• Juice from 1/2 a lime
• 1/4 cup crumbled cotija cheese
• 1 Tbsp Tajin chili lime seasoning**
• 1 Tbsp fresh chopped cilantro

Directions

1. Preheat oven to 450 degrees, with pizza stone*** on middle rack.
2. Shape the prepared dough into a flattened disk. Place it on a cornmeal-dusted pizza peel***, cover it, and let it rest for 15 minutes. Push the dough towards the edges of the peel, cover and let it rest for 15 minutes.
3. Meanwhile, in a small bowl whisk together the mayonnaise and chipotle pepper. Spread over the pizza dough, leaving a 1-inch border on the edge. Top with mozzarella, corn, and jalapeno.
4. Using the pizza peel, transfer the pizza to the hot stone in the oven with a few shakes. Bake until toppings are hot and cheese is melted and bubbly, about 15-20 minutes.
5. Allow to cool slightly before topping with lime juice, cotija, Tajin, and cilantro. Cut and serve.

Notes

*Can use canned or frozen corn but won't be as good. **Can substitute Tajin with chili powder, lime zest, and a little salt. ***If you do not have a pizza peel and/or stone, roll dough out on round pizza pan and bake.

Source: The Spiffy Cookie original.

Blueberry corn cookies taste like a blueberry cornbread muffin in cookie form – sweet and chewy corn cookies bursting with fresh blueberries.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Bob took one bite of these and said – I feel like I just ate a blueberry corn muffin in cookie form. Mission accomplished!

I was already obsessed with my chewy sweet corn cookies and decided the only way to make them better was to add fresh blueberries inspired by my blueberry cookies. Both are amazing on their own, but there’s something nice about the freshness of the blueberries mixed with the salty sweetness of the corn cookies, especially for summer.

I did tweak them a little bit more than just adding blueberries: substituted some of the granulated sugar with light brown sugar and honey, added butter extract to really up the cornbread flavor, and turned down the baking temperature in exchange for a little longer bake time.

I felt like Goldilocks. The first batch of blueberry corn cookies baked at 350F was a bit too browned, the second batch at 325F, but the third batch at 335F was just right. Feels weird to share a recipe without a temperature set in increments of 25 degrees, but at the end of the day, what works, works!

Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We’ve got 15 spectacular bloggers creating summer-themed dessert recipes that we’re going to be sharing with you all week! You can find them on our blogs (some of those recipe links posted in this post) and on social media with the hashtag #SummerDessertWeek.

Check out Monday’s Recipes:

• Shark Sugar Cookies from Hezzi-D’s Recipes Box
• Mixed Fruit Dump Cake from A Day in the Life on the Farm
• S’mores Brownies from Jolene’s Recipe Journal
• Lemon Blueberry Semifreddo from Karen’s Kitchen Stories
• White Chocolate Raspberry Mousse from Blogghetti
• Grape Popsicle Jello Mold from Sweet ReciPEAs
• Strawberry Upside Down Cake from Cheese Curd In Paradise
• Peanut Butter Banana Icebox Cake from A Kitchen Hoor’s Adventures
• Peach Berry Fruit Salad from Jen Around the World
• Christmas Tree Cake Cupcakes from It’s Shanaka
• Summer Rice Krispie Treat S’mores from For the Love of Food
• The Best Oatmeal Cookies from Our Good Life

BLUEBERRY CORN COOKIES

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Yield: 2 Dozen Prep Time: 45 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup all-purpose flour
• 2/3 cup freeze-dried corn powder (about 1 cup whole)
• 1/4 cup cornmeal
• 1/4 cup corn flour
• 1-1/2 tsp baking soda
• 1 tsp salt
• 3/4 cup (1-1/2 sticks) unsalted butter, melted and cooled to almost room temperature
• 1 cup granulated sugar, plus more for rolling
• 1/4 cup light brown sugar
• 2 Tbsp honey
• 1 egg, room temperature
• 1/2 tsp butter extract
• 1 cup fresh or frozen blueberries*

Directions

1. In a medium bowl, whisk together flour, corn powder, cornmeal, corn flour, baking soda, and salt. Set aside.
2. In a large bowl, beat together the butter, both sugars, and honey until creamy, about 3 minutes. Add egg and extract and beat until combined. Gradually add flour mixture, mixing until just combined. Fold in the blueberries*, careful not to break them.
3. Place extra sugar in a bowl, using a medium cookie scoop, roll tablespoons of dough into balls, roll in the sugar, and shake off any excess. Cover with plastic wrap and refrigerate for at least 30 minutes, or overnight.
4. Preheat oven to 335°F. Line cookie sheets with parchment paper or silicone baking mats. Place dough balls on prepared cookie sheets, about 2 inches apart.
5. Bake 10-12 minutes, or until edges of cookies are just starting to brown and centers are set. Let cool on sheets for 5-10 minutes before transferring to a wire rack to cool completely.  Best served fresh, store leftovers in an airtight container.

Notes

*Frozen blueberries are easier to mix in as they will be less likely to burst.

Source: Adapted slightly from my Chewy Sweet Corn Cookies.

Love Mexican elote? How about an extra cheesy version? Cheetos street corn is slathered with mayo and rolled in a mixture of crushed Cheetos and cotija cheese.

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Oops… I did it again.

Once again I have found a new excuse to add Cheetos to my grocery list. This time, by simply adding those crushes cheesy morsel to the coating on Mexican street corn or, as it shall now be called, Cheetos Street Corn!

I have made a healthier Mexican elote before, using Greek yogurt instead of mayonnaise, but since this version is coated in Cheetos I wasn’t going to try to make any illusion on it being healthier so I went for the mayo. Not that I am in any way trying to claim this is remotely authentic, either.

This recipe is quite simple really. Just cook your corn, slather in mayo, coat in a mixture of Cotija cheese and crushed Cheetos and you have made Cheetos street corn! Add a little paprika for added color or fresh lime juice and you’re ready to serve.

The Cheetos coating on these is actually better than expected. In the past when I have used pure crushed Cheetos for coating chicken, it wasn’t as cheesy as I had hoped. I assume the addition of Cotija is what brought up the cheese factor here, and thus now has me wanting to revamp my Cheetos crusted chicken recipe.

CHEETOS STREET CORN

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Yield: 4 Servings Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 ears of corn, shucked
• 4 Tbsp (1/4 cup) unsalted butter, melted
• 4 Tbsp (1/4 cup) mayonnaise
• 1/4 cup finely grated cotija cheese
• 1/4 cup crushed crunchy Cheetos
• Paprika
• 4 lime wedges, optional

Directions

1. Preheat oven to 450 degrees.
2. Roll ears of corn in melted butter and wrap securely in foil. Bake for 25 minutes, turning often.
3. Remove from oven and carefully unwrap the corn.
4. Meanwhile, in a shallow bowl mix together the cotija cheese and crushed Cheetos.
5. Using a spatula or basting brush, spread mayonnaise evenly over each ear of corn. Roll in the cotija-Cheetos mixture and sprinkle with paprika.
6. Serve immediately with a lime wedge, if desired.

Notes

Easily double this recipe for more servings.

Source: Adapted from my Healthier Elote.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

What’s better than Frito Pie? Cheetos Pie of course! Made with ground beef, onion, tomato, green chiles, chili beans, corn, taco seasoning, cheddar cheese and obviously Cheetos.

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I’m up to my usual antics, swapping out Fritos or Doritos in a recipe for Cheetos because they are clearly superior. And it’s an excuse to have Cheetos in my house because normally I cannot control myself around them.

I have successfully done this swap already with Cheetos Walking Tacos and Chopped BBQ Ranch Salad with Cheetos so why not a Cheetos pie instead of Fritos Pie? Just in time to sneak onto your menus for Cinco de Mayo in a few days.

Cheetos Pie is a simple two pan meal, cooking up ground beef and onion, then adding taco seasoning, chili beans, diced tomatoes with green chiles, and corn. Spread this mixture over Cheetos in a baking dish, top with cheddar cheese and bake! Then all that’s left is serving it with your favorite taco toppings – reminds me of a walking taco casserole.

The only downfall to using Cheetos instead of Fritos to make Cheetos Pie is that the Cheetos don’t retain as much crunch as the Fritos when baked with moist ingredients. But to be fair the Fritos are not perfectly crispy either in the same scenario so it is only a minor texture change.

What’s next on my Cheetos crusade? At least in the savory realm, I think I need to try my Mom’s Frito Taco Salad with Cheetos. But I have some wild ideas about sweet incorporations as well to add to my list of Cheetos Cookies, Chocolate Covered Cheetos, and Cheetos Marshmallow Crispy Treats. Don’t be scared, haha.

CHEETOS PIE

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Yield: 6 servings Prep Time: 10 Minutes Cooking Time: 35 MInutes 35 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (8 oz.) bag Cheetos
• 1 lb. ground beef
• 1 small onion, finely chopped
• 1 packet taco seasoning
• 1 (10 oz.) can diced tomatoes with green chilies, drained
• 1 (15 oz.) can chili beans
• 1 cup corn kernels*
• 1-1/2 cups shredded cheddar cheese
• Favorite taco toppings

Directions

1. Preheat oven to 350°F. Lightly grease a 9x13 inch baking dish.
2. Evenly spread the entire bag of Cheetos in the bottom of the prepared baking dish.
3. In a large skillet over medium-high heat, add the ground beef and onion, cooking until meat is no longer pink and onions are soft. Drain excess fat.
4. Stir in taco seasoning until well blended. Add diced tomatoes, beans and corn, mixing until distributed and warmed through. Remove from heat.
5. Spread meat mixture evenly over the Cheetos, then sprinkle the cheese on top.
6. Bake for 15-20 minutes or until the cheese is melted and bubbly.
7. Serve immediately with your favorite taco toppings.

Notes

*Fresh, frozen, or canned work just fine. If using canned be sure to drain first.

Source: Adapted slightly from Dinners, Dishes, and Desserts.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This vegetarian roasted butternut squash stew will warm you up and keep you satisfied long after it’s gone.

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I totally stole the idea for this soup from The Kitchen here in Columbus. I went to a Wine-or-Treat event at which a “Boo Stew” was served and I kid you not I ordered two bowls because it was so stinking good. I immediately sought down its creator and pleaded for the recipe. While she hadn’t written it down, she told me how she made it while I quickly took notes. No measurements, just a list of ingredients and a general order in which they were added. So when I took to making this stew at home I tinkered with the seasonings. ingredient quantity, and liquid volume until it matched my taste bud memory of it.

This hearty and flavorful stew may be full of some unsuspecting items such as green beans and pumpkin puree but I promise the flavors all pair so incredibly well together you’re going to wish you made a double batch (and adding a bigger pot to your wish list). And while I highly suggest roasting your butternut squash, if you’re feeling lazy you could also just add it along with the liquids, cooking until tender.

Four years ago: Lavender White Chocolate Chip Cookies

Five years ago: Christmas Wreath Pizza Ring

Six years ago: Eggnog Snickerdoodle Blondies

Nine years ago: Brownie Covered Oreo Pops

ROASTED BUTTERNUT SQUASH STEW

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Yield: 8 servings Cooking Time: 1 Hour 10 Minutes 1 Hour 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 lb. butternut squash, peeled, seeded, and cubed
• 1/4 cup olive oil, divided
• 1 medium onion, diced
• 3 stalks of celery, diced
• 3 cloves of garlic, minced
• 1 Tbsp chili powder
• 2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp ground black pepper
• 2 (32 oz.) cartons of low sodium vegetable stock
• 2 (15 oz.) cans stewed tomatoes, chopped
• 2 cups pumpkin puree (or a 15 oz. can)
• 2 cups fresh corn kernels (or a 15 oz. can)
• 2 cups fresh green beans, trimmed and cut into 2-inch pieces
• 1 (15 oz.) can kidney beans, drained and rinsed
• 1 (15 oz.) can cannelini beans, drained and rinsed

Directions

1. Preheat oven to 400F. Line a baking sheet with foil, spread cubed butternut squash on pan, toss with 2 tablespoons olive oil, and spread in a single layer. Roast squash for 25-30 minutes, or until fork tender, flipping halfway through.
2. Meanwhile, in a large pot over medium heat, add the remaining olive oil. Saute onion and celery for 5 minutes or until tender. Add garlic, chili powder, cumin, salt, and pepper and cook for 1 more minute. Add stock, tomatoes, pumpkin, corn, and green beans and bring to a boil. Reduce to a simmer and cook for 30 minutes.
3. When the butternut squash is done, add to the pot along with the beans. Cook until heated through, about 5 minutes. Season to taste and serve.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Summer is full of sweet corn and so are these cookies! You favorite chewy sugar cookies get added sweetness thanks to 3 different types of ground corn.

I sometimes go to a local restaurant called Acre just for their cookies, triple ginger and sweet corn to be exact. But that comical trend was brought to and end when they abruptly announced they were closing. I quite literally went there straight after work and snagged every corn cookie they had available so that I could stash them away in my freezer for later.

To my surprise, they offered to give me the recipe (granted it yields butt loads), so long as I promised not to sell them. Scouts honor, these corn cookies are not their recipe, but I did pull inspiration from their ingredients to modify my chewy sugar cookie recipe and they are damn good.

Other than berries and ice cream, what’s more summer than sweet corn? I eat so much of it (mostly grilled with the husks still on) in the summer because it’s like peaches, they are only this good for a short period of time! (Although speaking of berries I have also made these corn cookies with blueberries!)

The only downside to these cookies is that they next day they do not stay as chewy as their plain sugar parent. Blame the corn granules if you must, but I blame them for nothing but deliciousness. It just means you have to eat them faster, which honestly I don’t see being an issue.

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Ice Cream Recipes:

• Strawberry Siren Shake from A Blender Mom
• Funfetti Ice Cream Sandwiches from Family Around the Table
• Ice Cream Waffle Sandwiches from A Kitchen Hoor’s Adventures
• Red, White & Blue Funfetti Ice Cream from Books n’ Cooks

Sweet Summertime Cakes and Cupcakes:

• No-Bake Mermaid Cake from Nik Snacks
• Mermaid Ice Cream Cone Cakes from Eat Move Make
• Lemon Cupcakes from The Bitter Side of Sweet
• Strawberry Buttercream Cake with Blueberry Lemonade Ganache from 4 Sons R Us
• Blackberry Lemon Yogurt Cake from Sweet Beginnings

No Bake Treats:

• Frozen Chocolate Chip Dessert from Who Needs A Cape?
• Sprinkle Filled Birthday Cookie Dough Dip from Cooking With Carlee
• Candy Dipped Fruit Cones from Blogghetti

Baked Desserts:

• Mermaid Cakesicles from Big Bear’s Wife
• Strawberry Lemonade Bars from Jen Around the World
• Amaretto Cheesecake from The Food Hunter’s Guide to Cuisine
• Lemon Blueberry Scones from The Beard and The Baker
• Key Lime Pie Donuts from Daily Dish Recipes
• Lemon Bar Cheesecake from Fake Ginger
• Blueberry Banana Pretzel Bars from Kudos Kitchen by Renee
• New York Style Cheesecake from Back To My Southern Roots
• Cheesecake with Key Lime Stars and Orange Cream Mermaids from Our Good Life
• Indian Rice Pudding from Palatable Pastime

Cookies:

• Key Lime Thumbprint Cookies from The Domestic Kitchen
• Brown Butter Chocolate Chunk Cookies from Doughmesstic
• Chocolate Swirl Meringues from My Sweet Zepol
• Sweet Corn Cookies from The Spiffy Cookie

Candies:

• Peach Pie Fudge from Sweet ReciPEAs

Summer Drinks:

• Blackberry Spritzer from My Baking Heart

Haven’t entered the giveaway yet? Scroll to the bottom of this post for more information about the sponsors of #SummerDessertWeek and how to win! Sponsored items used in this recipe: Dixie Crystals sugar and Sweets & Treatslime green chevron goodie bags.

Three years ago: Weekly Meal Plan #20

Five years ago: Pistachio & Toffee Chocolate Chip Cookies

Six years ago: Chicken and Roasted Red Pepper Pizza with Rosemary Beer Crust

Seven years ago: Baked Turkey Ricotta Meatballs

CHEWY SWEET CORN COOKIES

Makes approximately 2 dozen

Ingredients:

1 cup all-purpose flour

2/3 cup freeze-dried corn powder (about 1 cup whole, pre-ground)

1/4 cup cornmeal

1/4 cup corn flour

1-1/2 tsp baking soda

1 tsp salt

3/4 cup (1-1/2 sticks) unsalted butter, melted and cooled to almost room temperature

1-1/2 cups Dixie Crystals pure cane sugar

1 egg, room temperature

Directions:

1. In a medium bowl, Whisk together flour, baking soda, and salt. Set aside.
2. In a large bowl, beat together the butter and sugar until creamy, about 3 minutes. Add egg and beat until combined. Gradually add flour mixture, mixing until just combined. Cover with plastic wrap and refrigerate for at least 30 minutes, or overnight.
3. Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats. Place sugar in a shallow bowl.
4. Roll tablespoons of dough into balls and place on prepared cookie sheets, about 2 inches apart.
5. Bake 8-10 minutes, or until edges of cookies are just starting to brown and centers are set. Let cool on sheets for 5-10 minutes before transferring to a wire rack to cool completely.  Best served fresh, store leftovers in an airtight container.

Source: Adapted slightly from my Chewy Sugar Cookies.

PRIZE #1

Dixie Crystals is giving away one (1)Keurig® K-Select® Coffee Maker

PRIZE #2

Prize #2 — Adam’s Extract is giving away – 1 Gift Pack – including Adams Poundcake Kit, Adams Best, Adams Lemon Extract, Adams Natural Food Color, and Adams Cinnamon Sugar

PRIZE #3

Prize #3 —Wilton is giving away a Wilton Gift Pack – including – Bake and Bring Geometric Print Non-Stick 13 x 9 -inch Oblong Pan, Bake and Bring Geometric Print Non-Stick 8-inch Square Cake Pan, Bake and Bring Geometric Print Non-Stick 8-inch Round Cake Pan, Peach Cobbler Candy Melts Candy, Blueberry Lemonade Candy Melts Candy, Orange Crème Candy Melts Candy, Key Lime Pie Decorating Icing Pouch with Tips, Orange Crème Decorating Icing Pouch with Tips, Pop Art Triangle and Solid Cupcake Liners, Geometric Print and Solid Green Cupcake Liners, Balloon Dog Icing Decorations, Assorted Brights and Pastels Sprinkles, Blue Sprinkles Tackle Box, Coral Sprinkles Tackle Box, DIY-Lish Mermaid Kit, DIY-Lish Candy Lollipop Kit and Disposable Decorating Bags with 1M Tips

PRIZE #4

Prize #4 — Sweets & Treats Boutique is giving away 1 (one) baking supply box including an assortment of sprinkles and cupcake liners as well as one of Love From The Oven’s recent cookbooks!

PRIZE #5

Prize #5 — Anolon is giving one (1) winner an Anolon Advanced Graphite 9″ Round Springform Pan & an Anolon Advanced Graphite 9″ Square Springform Pan

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 7th – July 14th at 12AMEST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week-long event, #SummerDessertWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop and Anolon ! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.

BBQ doesn’t just have to go on your proteins, slather it over your vegetables too! Can’t beat this BBQ grilled corn on the cob.

I say this every year, but my favorite way to cook corn is on the grill, and The Kitchn agrees. Just soak it in water for 30 minutes with the husks still on, throw them on the grill and rotate them until done. There is an extra bit of flavor you get from cooking them this way that you won’t from boiling or baking.

I feel the same way about grilled potatoes. Heck, have you ever tried a smoked potatoes recipe? You may never go back to baked.

That smoky flavor is especially wonderful when paired with some BBQ butter! Simply blend BBQ rub into butter and spread that onto your grilled corn on the cob for a perfectly easy summer side (and don’t forget the corn holders like I did, haha).

Now get some more recipes on your menu for Memorial Weekend by checking the list below!

• BBQ Grilled Corn on the Cob by The Spiffy Cookie
• Brown Butter Blondies by Hezzi-D’s Books and Cooks
• Calico Beans with Hamburger by Cheese Curd In Paradise
• Patriotic Blueberry Jello Cheesecake Salad by Daily Dish Recipes
• Easy White Bean Salad by Caroline’s Cooking
• Grilled Eggplant, Tomatoes, and Burrata Platter by Culinary Adventures with Camilla
• Grilled Pineapple Salsa by Food Above Gold
• Grilled Pork Thai Bowl by A Day in the Life on the Farm
• Grilled BBQ Strawberry Shortcake by Our Good Life
• Grilled Tuscan Chicken Flatbreads by Cindy’s Recipes and Writings
• Grilled Vegetables with Whipped Avocado Feta Dip by Kate’s Recipe Box
• Honey Citrus Chicken Sandwiches by Jolene’s Recipe Journal
• Jalapeno Bacon Baked Beans by Sweet Beginnings
• Kaiser Rolls by Karen’s Kitchen Stories
• No Bake Oreos and Cream Dessert by Family Around the Table
• Red Skinned Potato Salad by The Beard and The Baker
• Salami and Cream Cheese Roll Ups by Cookaholic Wife
• S’mores Bars by Back To My Southern Roots
• Strawberry Green Iced Tea by Palatable Pastime

Two years ago: Gluten-Free Pop Rocks Brownies (aka Doc Brownies)

Three year ago: Weekly Meal Plan: May 23-29

Four years ago: Grilled S’mores Packets

Five years ago: Michael Symon’s Spicy 50/50 Burger

Six years ago: Almond Toffee Applesauce Bread

BBQ GRILLED CORN ON THE COB

Serves 8

Ingredients:

8 large ears of corn, husks on and soaked in water for 30 minutes

1/2 cup (1 stick) unsalted butter, room temperature

1/4 cup BBQ dry rub seasoning

Directions:

1. Prepare your grill on medium/high heat (400-450 F).
2. In a small bowl, blend together the butter and BBQ rub.
3. Remove corn from water, place on the grill, close lid, and cook for approximately 20 minutes, rotating every 5 minutes, until the corn husks are charred. Remove from grill, allow to cool 5 minutes before peeling slathering with BBQ butter, and serving. Sprinkle with more seasoning if desired.

Source: Adapted from my Grilled Garlic & Peppercorn Pork Tenderloin with Corn Salsa.