Mexican Corn Dip

 

Alright y'all, this is a family favorite of ours. It was recently requested by my daughter and yes, I know this is not a glamourous photo of it. We were so anxious to dig into it that I didn't get a photo when it looked much more appetizing. We eat it with Frito's Scoops. Try it! You'll love it. And it's great to take to a party!

MEXICAN CORN DIP

Get this:
2 cans Del Monte Southwest Whole kernel Corn
8 oz mayo
8 oz sour cream
3 tbsp Accent (yes, I know this is terrible for you and it's a buncha salt and MSG...shut it...it's the only thing I use it in)
4-8 oz chopped jalapenos
3 cups of shredded cheese (I use the fiesta blend at Wal-Mart)

Do this:
Mix all ingredients together reserving a bit of cheese to put on top for garnish.

That's it y'all. It's always better after it sits a while in the fridge (obviously you have to keep it refrigerated) and it gets a little bit hotter every day. It will last as long as the earliest expiration date on the products you used.

I'd love to hear a report if you make it.

Cheesy Chicken Spread

This stuff is called a "spread", but it's really a dip. However, I have seen my dad spread a healthy amount between two slices of bread. So, I suppose you can eat it however you want. Just eat it! We prefer it with Wheat Thins. A couple of great things about it: it makes a LOT so it's wonderful to take somewhere or for when you are having guests; AND it will keep in the refrigerator until the expiration date on the pimento cheese or sour cream (whichever comes first). ENJOY!

CHEESY CHICKEN SPREAD

Get this:
24 oz pimento cheese

16 oz sour cream

3-13 oz cans of chicken, drained

2 envelopes (6 Tbsp) ranch powder

Do this:

Mix all ingredients together. Serve with crackers.

Jalepeno Bites

I made these as a quick little side with potato soup and broccoli cornbread.  I can also see how they would make a great appetizer or finger food for a gathering.

1 8-oz package cream cheese (softened)

2 cups grated Parmesan cheese

4 tablespoons chopped pickled jalapeno peppers

1 large egg, beaten

3 cups dry bread crumbs

Preheat oven to 350.

Mix cream cheese, Parmesan cheese, jalapenos and egg to form a paste. Shape into balls. Roll the balls in the bread crumbs. Place on baking sheet and bake for 10 to 15 minutes or until golden brown. Serve warm.

My notes:
I have made this one twice now and it is really something different from anything I have ever made.  It tastes very similar to a jalapeno popper from Sonic but the texture is completely different.  I wanted to eat a BUNCH of them, but they are so rich I couldn't do it.  Next time I make this, I will most likely do a little something different with the breadcrumbs.  I used breadcrumbs from my freezer (I make them my self out of the crust I cut from the kids' sandwiches).  I think I will either season my breadcrumbs a little next time or maybe use panko to see if I can add a little more texture to them.  Nonetheless, this is a recipe I will be happy to have in my arsenal.  It's impressive and very different.  Give it a try!  I'd love to hear from you if you do.

Cheesy Chicken Spread

I know the picture looks less than appetizing (or it does to most people anyway), but this stuff is G O O D!  Even people that don't care for the ingredients when served alone like this one.  It is best after it sits a minimum of 24 hours before you serve it....but even better after 3-5 days or longer.  Trust me.

24 ounces pimento cheese

16 ounces sour cream

3 12-14 ounce cans of chicken (or turkey)

2 envelopes (or 3 tablespoons) of ranch dressing powder

Drain chicken well.  Put into mixing bowl & break up with fork.  In a large mixing bowl combine ranch powder & sour cream.  Stir until well blended and add pimento cheese.  Again, stir until well blended.  Add chicken and stir again.  Put in air tight container and toss it in the fridge and forget about it for a couple of days.  Serve with your fave crackers (we like wheat thins, triscuit or ritz with this one).  Some people (not me) even like to spread it on bread for a sandwich.

Clubhouse Chicken Squares

Ingredients

2 cans crescent rolls

8 oz cream cheese

2 tbs mayo

1 garlic clove, pressed

1 tsp dill mix (Pampered Chef Brand)

1 can white chunk chicken

sliced cucumber

diced tomatoes

shredded cheddar cheese

crumbled bacon

Directions

Preheat oven to 375.  Line bottom and sides of pan with crescent rolls.  Seal perforations.  Bake 10-12 minutes, then cool completely.  Combine cream cheese, mayo, garlic and dill.  Spread cream cheese mixture over baked crescents.  Top with chicken, cucumber, tomatoes, shredded cheese and bacon.  Chill 30 minutes.  Cut into squares.

My notes:

I did not have Pampered Chef Brand Dill Mix, so I used just plain old dill.  Worked just fine.

I did not have a cucumber, so I steamed broccoli then chopped it up.  Worked just fine.

I did not have fresh tomatoes, so I drained a can of rotel.  Worked just fine.

This recipe was written for the Pampered Chef Large Bar Pan.  If you do not own this stoneware piece, I'm sure you can easily adapt this recipe for a 9x13 pyrex or even a sheet cake pan would probably work.  However, if you do not own the Bar Pan, I highly recommend you buy one.  It is an extremely versatile piece and I plan to post several ways you can use it.  AND, Pampered Chef Stoneware is on sale 20% off this month.  You can click HERE to shop and buy.  I also recommend the Stoneware Fluted Pan (recipes for CAKE IN THE MICROWAVE to come).

Okay, back to the recipe above...In addition to the dill and garlic, I also added a nice little shake of Salt & Spice to the cream cheese mixture.

Hubby came home for lunch today.  He said, unprompted, that this one was a keeper.  It would work well for a brunch, lunch, potluck...just a very versatile little dish.  We all really enjoyed it.  Hope you do too!

Easy Italian Herb Focaccia

There is something so rewarding about making homemade bread for my family.  In the past, breads have scared me, but I am trying to be courageous and try my hand at some easy ones to start with.  I have had this recipe for probably close to a year and finally made it.  It was a hit!  And really easy.

Prep time: 10 minutes
Rise time: 45 minutes, total
Bake time: 30-35 minutes

Ingredients
3 1/4 cups all purpose flour
1 envelope RapidRise yeast
1 tablespoon sugar
1 teaspoon salt
1/4 cup extra virgin olive oil, divided
1 2/3 cups very warm water (120F to 130F)
2 tablespoons shredded Parmesan cheese
1 tablespoon Italian seasoning

Mix flour, undissolved yeast, sugar and salt in a large bowl.  Add the water and 2 tablespoons of the olive oil, stirring until well mixed.  Spread dough into greased 13x9-inch pan.  Cover.

Let rise until doubled, about 30 minutes.

Poke multiple holes into the dough using the handle of a wooden spoon.  Drizzle 2 tablespoons of olive oil over dough; sprinkle with Parmesan cheese and Italian seasoning.  Cover.

Let rise an additional 15 minutes while oven preheats to 375F.

Bake 30-35 minutes until lightly browned.  Cool slightly and cut into slices, serve warm.  If desired, serve with additional olive oil for dipping.

My notes:

I think it needs a little extra salt, but not in the dough.  I will probably just sprinkly the top lightly with kosher salt before making next time.

I didn't measure the cheese or the italian seasoning.  I just sprinkled until it looked good.

I was unable to "spread" the dough.  It had to be pressed and pushed and pulled to fill the pan.

The rise time can be lengthened if needed.  We weren't going to be able to eat for a while, so I just let it sit and it didn't hurt a thing.

We didn't dip in additional olive oil.  We dipped in PIZZA SAUCE!  YUM!

This one is definitely a keeper.  It would make a really good appetizer served with the olive oil or pizza sauce for dipping.

Dirty Diapers

1 lb ground sausage

8 oz cream cheese, cut up into small pieces

2 cans crescent rolls

Brown sausage and drain WELL. I usually press mine between several paper towels to get out as much grease as possible.  Wipe excess grease out of skillet and put sausage back in it.  Add cream cheese and turn skillet on medium-low, stirring occasionally, until cream cheese melts into sausage. The cream cheese is cup up in pieces just because it melts faster.

Put a heaping tablespoon of sausage/cream cheese mixture into each crescent roll.  Roll up.  Place on ungreased cookie sheet and bake at 350F for 12-15 minutes or until golden brown.

My notes:

Let's start with the obvious...the name.  My mother ran across this recipe sometime while I was in college.  She didn't have a name for these little boogers and I decided to name them according to their looks.  Thus...DIRTY DIAPERS.  I know it's pretty gross, but remember I was probably only 19 when I came up with this.  So, I'll plead stupidity of my youth.  BUT, if you can get past the name, please give these a try.  I promise you won't be disappointed.  We eat these with cheese dip and chips and call it a meal.  My husband actually dips his in the cheese dip.  I have also eaten them dipped in salsa.  YUM!  Or, I have made them plenty of times as appetizers - just split the crescents and make them 1/2 size.  Another note:  There are 8 crescent rolls per can.  This will give you 16 "diapers."  However, my mother manages to stretch the filling and use 3 cans of rolls.  We, on the other hand, like ours more meaty!

These do not reheat wonderfully.  However, if you just want to fix one can (8 rolls), the filling will keep up to a week in the fridge.  You can pop it out and fill up the crescents and have round 2.  These would also make great after school snacks.  Oh, and the other day when I made these, I made the filling around 2:00 and didn't fill the rolls to bake them until after 5:00.  Don't you just love make-ahead stuff!