Day to day diary of a 40 year old working mother. Recipes, ocassional attempts at humor, family photos.
How about scalloped potatoes? or brownies? or pigs in a blanket? or macaroni and cheese?
We call it something different, but since it's for a Church function, call it...Darn Hot CornFour cans of Shoepeg Corn (drained)1 can of Old El Paso Chopped Green Chilis (I DON'T drain these)1-3 fresh Jalapenos, seeded and diced (amount depend on your heat index and size of peppers)1 8 oz brick of cream cheese (don't cheat and use the light...it makes a difference)1/2 Stick of butter (optional -- the original recipe called for a whole stick which I thought was excessive)Salt and ground pepper to tastePlace drained corn in large bowlAdd can of chilis and diced jalapeñoMix thoroughlyMicrowave 3-4 minutes on 50%Add Cream Cheese (cut into 1-inch blocks)Add butter (cut into 1 tablespoon pieces)Add salt & pepperMixMicrowave 3-4 minutes on 50%Mix / heat until cream cheese and butter are thoroughly melted/mixedThis can be made ahead of time, refrigerated and the reheated in the microwave. Key is to use 50% power when heating / reheating.Bon appetite!-peabody
I do a 5 Can Taco Salad1 can corn1 can black olives (sliced & drained)3 cans diced tomatoes (mexican seasoned are the best)1 pkg taco seasoning1 lb ground beefBrown meat in large skillet. In large pot, combine corn (do not drain) tomatoes, olives, and taco seasoning. Add browned meat (and any drippings) to pot. Simmer over low heat for 15-20 minutes, or until liquid is reduced slightly.Serve with shredded cheese, sour cream and tortilla chips. Use a bowl and spoon.OR you can make Monkey Bread (ALWAYS A HUGE HIT!)3 cans Grands Biscuits1/2 cup granulated sugar1 TBSP cinnamon1 stick margarine (no low fat)1 cup brown sugarIn large bowl, mix cinnamon and granulated sugar. Quarter all biscuits and toss into sugar mixture, a few at a time. Place these into an ungreased bundt pan (don't use a removable bottom angel food pan...you don't even want to know!)Melt butter in small saucepan on med-low heat. Add brown sugar, heat on medium until caramelized (when it looks like melted caramel)Pour over biscuits in bundt pan.Bake in 350° oven for 35-40 minutes, making sure not to burn the top.After removing from oven, place large plate over bundt pan and immediately flip over (requires many hot mitts!). Gently lift pan edges until bread comes out. Enjoy!!!!Oh, and let us know what recipe(s) you used!!!
Not sure if you're still looking for ideas or not, but I finally found this recipe. It's always a hit at my company Thanksgiving pot luck. Of course, that only proves that if you add enough cream cheese and butter, it will taste good. I forget the real name. At home we just call it: Broccoli Stuff5 pkg chopped broccoli2 or 3 pkg cream cheese2 sticks butter2 cans artichoke heart (in brine, not oil)2 cans water chestnuts, slicedseasoned bread crumbsgrated parmesan cheeseCook the broccoli according to the directions, (I cook them separately), drain, and then combine the hot broccoli with the cream cheese and butter and mix well.Slice the artichoke hearts.Spoon some of the broccoli mixture into the bottom of a casserole dish, then put a layer of artichoke hearts and a layer of water chestnuts. Then repeat (broccoli stuff, artichoke hearts, water chestnuts.) I usually get 2 or three layers, depending on the dish I use.Top with seasoned bread crumbs and grated parmesan cheese and put in a 350 oven until hot.The amount of the ingredients can be varied greatly. You can add as much broccoli and cream cheese/butter as you want. As I recall, the original recipe called for equal parts of butter and cream cheese, but I think that's too much.I have also thrown in a package or two of chopped spinach.-peabody
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