Cheaters never prosper...or do they?

As my readers well know, under typical circumstances, I favor real ingredients and slow food techniques. But sometimes, even a gourmande such as myself needs some cookies and needs them FAST! I found this recipe on (say it with me now) Pinterest, and I must say, it is super-easy, and makes 24 soft, cakey, luscious cookies. I made lemon poppyseed, but depending on the cake mix and what else you choose to add in, you could make these cookies in infinite variations to please your palate.

Death-by-Butter-Cookies (aka Gooey Butter Cookies)
(Source: Just a Pinch via Pinterest)

1 box Duncan Hines butter recipe cake mix (any cake mix is fine--mine wasn't butter recipe*)
1 stick butter, softened
1/4 teaspoon vanilla extract
1 (8 oz.) package cream cheese, room temperature
1 egg

Combine all ingredients with electric mixer until well blended. Chill dough for two hours. Roll into balls (about walnut size). Roll balls in powdered sugar. Bake on ungreased cookie sheet in 350 degree oven for 10-12 minutes. Dust with powdered sugar when completely cooled.

*I used a lemon cake mix and added two tablespoons of poppyseed to the dough to make lemon poppyseed cookies. DELISH!

So that takes care of dessert. But what about dinner? There is another recipe that I found on Pinterest called Mexican Sour Cream Rice. I served it with a pork loin roast last night then some margarita-marinated grilled chicken breasts tonight. As the local sweet corn is starting, I used a few small ears instead of canned corn, and the resulting dish was very tasty! I think it would make a nice potluck casserole, too.

Mexican Sour Cream Rice
(Source: adapted from All Recipes via Pinterest)

1 cup uncooked long grain white rice
1 (14 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can diced green chile peppers
2 cups pepper jack cheese, divided
1 1/2 cups canned, frozen, or fresh corn (steamed in the husks, then cut from the cobs)
1/4 cup finely chopped fresh cilantro salt and ground black pepper to taste

In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes.

Preheat oven to 350 degrees F. Lightly grease a 1-1/2 quart casserole dish. In the pot with the cooked rice, mix the sour cream, green chile peppers, one cup cheese, corn, and cilantro. Season with salt and pepper.

Transfer to the prepared casserole dish, and top with remaining cheese. Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned