Creamy Confetti Corn with Bacon

courtesy

Amy made this for our Thanksgiving dinner this year and while I'm not a huge fan of corn, I was smitten with this. It was probably one of my favorite dishes on the table, so much so that I made it again for Christmas dinner.  It could be eaten any time of the year though... it is seriously delicious.

Creamy Confetti Corn with Bacon

Mel's Kitchen Cafe

 8 slices bacon, chopped
 2 12-ounce packages frozen corn kernels, white or yellow
 1/2 cup chopped onion, white, yellow or red
 1/2 cup finely chopped red bell pepper
 1 (8-ounce) package cream cheese, light or regular, cubed
 1-2 tablespoons milk
 1 teaspoon sugar
 1/2 teaspoon salt
 1 teaspoon pepper
 4 green onions, green parts finely chopped (white parts discarded)

In a large nonstick skillet, cook the chopped bacon until golden and crisp. Scoop the bacon to a paper-towel-lined plate and discard all the bacon grease except for a thin coating on the pan, maybe a teaspoon or so.

Add the corn, onion, and red pepper, and cook over medium heat, stirring every so often, until the vegetables are tender and the corn is heated through, 6-8 minutes. Add the cream cheese and milk, stirring until the cream cheese melts and the mixture is evenly combined.

Stir in the sugar, salt, and pepper. Add more salt to taste if needed. Stir in the green onions.

Serve warm topped with the reserved bacon.

Hot Mexican Street Corn Dip

I made this dip last night for a New Year's Party and it was a huge hit.  Its definitely a BIG indulgence, but so worth it.  Everyone loved it!

Hot Mexican Street Corn Dip

The Rookie Cookie

16 oz (2 blocks) light cream cheese

1/2 cup sour cream

2 cloves garlic, minced (I used the frozen garlic at Trader Joe's)

2 Tbs. Franks red hot sauce (or other wing sauce)

Juice from one lime (about 2 Tbs)

2 cups shredded pepper jack cheese, divided

16 oz. bag frozen corn, thawed (I used TJ's frozen grilled corn)

4 oz. low fat feta cheese

1 jalapeno pepper, diced (leave seeds in for more heat)

2 Tbs. red onion, chopped

1/2 cup fresh cilantro, chopped (plus more for topping)

Preheat oven to 350.  In a high-powered blender (used my Vitamix) mix the cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of pepper jack.  Blend until fully combined into a sauce.  Scoop into a large bowl and then add remaining ingredients.  Stir to combine. Pour mixture into a prepared baking dish and bake for 15-20 minutes (longer if corn isn't thawed), or until hot and bubbly.  Garnish with more cilantro, feta and hot sauce, if desired.  Serve with chips and enjoy!

Pizza Dip

I know this sounds fatty and disgusting and it probably is really fatty but it is SOOO yummy. A friend of mine made it for a super bowl party and I was gushing over it as was everyone else. Just think of a more creative name for it :) Use french bread or pita to dip in it.

Pizza Dip

Mix together:

8 oz cream cheese softened

3/4 c light mayo

1 c shredded mozzarella

6 oz sliced pepperoni

2 plum tomatoes chopped

8 black olives chopped

Bake at 350 for 30 min

serve with sliced crusty bread or heated pita

Panzanella Salad with Spinach

I made this salad recently and it was so delicious.  Its fancy and maybe a little time-consuming, so its great for a fancy dinner or when you're asked to bring a salad to a get-together.

source

Panzanella Salad with Spinach

From Jenny Evans Gatherings

For the bread:

1 crusty loaf of multigrain bread (I used Kroger's PS brand multigrain bread)

2 Tbs. olive oil

Salt and Pepper to season bread

For the Vinaigrette:

1/2 c. extra virgin olive oil

2 Tbs. red wine vinegar

1/2 tsp. dijon mustard

1/2 tsp. salt

pepper, to taste

For the Salad:

2 Roma tomatoes, cut into 1/2-in cubes

1 red bell pepper, chopped small

1/2 red onion, chopped small

3 large garlic cloves, minced

15 large basil leaves, chopped or julienned

8 oz. container of small, fresh mozzarella balls each cut in half

4 cups baby spinach leaves, cut into 1/3 inch slices

salt and pepper to taste

For the bread, heat oven to 350 degrees.  Cut the loaf into 1-in cubes and toss with olive oil.  Lay single layer on a baking sheet  and sprinkle with with salt and pepper.  Roast for 15 minutes and let cool. 

For the vinaigrette, put all ingredients into a blender and puree.  For the salad, in a large serving bowl, combine all of the ingredients and pour the vinaigrette over everything.  Salt and pepper and toss well- allow to sit for 15-20 minutes to let the flavors meld.

Fresh Homemade Salsa

My friend gave me this salsa recipe a couple months ago and I have made it numerous times since then and I realized that I hadn't posted it yet! It's so yummy and so easy! You just throw everything in the blender and voila! It keeps for up to a week in your fridge in any storage container.


Fresh Homemade Salsa
from Melanie Stephens

4 cups diced tomatoes (can be fresh or canned or both!)
1 large green pepper
1 large yellow onion
1-2 jalapenos (depending on your spice level- take the seeds out for less spice)
1 tablespoon minced garlic
1 tablespoon salt
4 tablespoons chopped cilantro

Throw everything in the food processor and blend! Enjoy!

Chipotle Chicken Kabobs with Avocado Cream Sauce

These were delicious! My husband said while eating these I should be on Master Chef. If you know my husband that is saying something. Then as we were going to bed he said that was the best dinner! These really were amazing and easy! I had all ingredients on hand too... We just ate them plain because we are trying to cut carbs at dinner and it was plenty!

Adapted from Annies Eats
chipotle chicken kabobs with avocado cream sauce

Yield: about 4 servings

INGREDIENTS

For the chicken: 
Juice of 2 limes
½ cup of vegetable or canola oil
1 tsp. kosher salt
¾ tsp. chili powder
¾ tsp. paprika
½ tsp. cumin
¼ tsp. cayenne pepper
2 cloves garlic, minced
1 tbsp. brown sugar
1 chipotle in adobo, seeded and minced
2 lbs. chicken breasts and/or thighs, cut into 1½-2 inch pieces
Minced fresh cilantro, for serving

For the avocado cream sauce: 
1 avocado, split and pitted
½ cup low-fat greek yogurt
1 clove garlic, minced
Juice of 1 lime
Salt and pepper, to taste

DIRECTIONS

• In a medium bowl or a baking dish/pie plate, combine the lime juice, oil, spices, garlic, brown sugar, and chipotle.  Whisk together to combine.  Add the chicken pieces to the marinade and mix well to ensure that they are all coated and mostly submerged.  Cover, refrigerate, and let marinate for 30-60 minutes.
• Meanwhile, heat a grill to medium-high and oil the grates.  When the chicken is done marinating, thread the pieces onto skewers for grilling.  (If using wooden skewers, be sure to soak them first to prevent charring/burning.)  Dispose of the excess marinade.  Place the kabobs on the grill and let cook, turning once or twice, until all sides are slightly browned and the internal temperature registers 160˚ F on an instant-read thermometer.  Remove to a plate and let rest 5-10 minutes.  Sprinkle with minced fresh cilantro, if desired.
• To make the sauce, combine the avocado, yogurt, garlic and lime juice in the bowl of a food processor or a blender.  Process until smooth.  Season to taste with salt and pepper.  Serve alongside the kabobs for dipping.

Pretzel Bites

photo from getoffyourbuttandbake blog

Oh wee!  So, so divine.  So, so good.  So, so easy since you just use Rhodes rolls.  I made both the cheddar dip and the cinnamon sugar ones.  Oh my goodness, so good!

PRETZEL BITES

Recipe from getoffyourbuttandbake.com

Texas size Rhodes Frozen roll dough

*as many as you like – each roll makes four bites

coarse salt, parmesan, garlic, cinnamon & sugar

Vanilla glaze (optional)

Take a thawed roll.  Cut it in four equal sections.  Place dough bites on greased sheets. I placed five across and five down on large baking sheets.  Cover with plastic wrap that has been sprayed with non-stick cooking spray, and let dough rise until double in size. (about 35-45 minutes) Bring a large pot of water to a gentle boil.  When dough has risen, plop about 10 pieces into the boiling water, tossing gently for about 45 seconds. Remove with slotted spoon, and place bites on paper towels to drain slightly.  Move bites to greased baking sheets, and bake at 375 degrees for about 15 minutes or until done and golden brown. 

Brush bites with melted butter, sprinkle with Kosher or Sea Salt, garlic and toss in Parmesan cheese.  You can also make Cinnamon and Sugar bites. Make a mixture of Cinnamon and sugar:  About 1 cup sugar and 1 1/2 tsp. of cinnamon, and mix together well. After you butter the pretzel bites, toss in cinnamon and sugar mixture.

You can serve the Parmesan Pretzel bites with a cheddar dip, and the Cinnamon and Sugar Pretzel bites with Vanilla glaze.  So yummy . . . so simple!

VANILLA GLAZE

1 cup powdered sugar

2 tablespoons milk

1 tablespoon melted butter

1 tsp. vanilla extract.

Combine sugar, milk, butter and vanilla and mix well. 

CHEDDAR DIP

1 Tablespoon butter

1 Tablespoon all purpose flour

1 cup milk

1 1/2  to 2 cups of grated Cheddar Cheese.

Melt the butter in a med. size saucepan over medium heat.  Add the flour and stir until blended, and

butter has turned lightly golden brown.  Slowly whisk in the milk and cook until thickened slightly.  Remove from heat and stir in the Cheddar Cheese until smooth and all of the cheese has melted.  Season with salt and pepper.  Shake a few red pepper flakes into sauce for added zing!

Apple Pie Dip and Cinnamon-Sugar Tortilla Chips

photo from thepeachkitchen.com

This looks harder than it is!  It was not bad at all to cut the apples up and the dip was so delicious and definitely healthier than most other dips...

Apple Pie Dip & Cinnamon-Sugar Tortilla Chips   

From thepeachkitchen.com

Ingredients:

2 cups peeled, cored, and diced apple
2 tbsp fresh lemon/calamansi juice
3 tbsp brown sugar
¼ tsp cinnamon
1 tsp cornstarch dissolved in 1 tsp water

♥ for the chips
5 (6-inch) wheat tortillas
2 tablespoons butter, melted
1/2 teaspoon cinnamon
1 1/2 tablespoons sugar

Directions:

§  You can either cook this on the stove-top or the microwave.

§  Combine all the dip ingredients in a small pan/ microwaveable bowl except the cornstarch-water mixture.

§  Heat for a few minutes until it’s boiling and has extracted juice from the apple.

§  Add cornstarch-water mixture to the “sauce”

§  Put back in the microwave/stove top until boiling and the sauce has thickened.

§  Set aside. You can serve this warm or chilled. It doesn’t matter. It will taste delicious.

§  Cut tortillas into desired size. {wedges}

§  Put in a slightly greased baking pan.

§  Brush the tortillas with butter.

§  Sprinkle with cinnamon and sugar, and bake at 210º C until golden brown, about 5-8 minutes.

§  Let them cool before serving and serve with the Apple Pie Dip

Artichoke Dip

One of my all-time favorite appetizers...

Artichoke Dip

Adapted from a friend

1 large can artichoke hearts, not marinated

1 cup parmesan cheese, shredded

1/2 cup mayonnaise

1/2 cup sour cream

1- 8 oz. package cream cheese

small can of diced green chilies, drained (I used 3/4 of the can)

pinch of garlic salt

Dice artichoke hearts fine. Mix together with everything else. Bake, uncovered, in flat casserole dish for 20-30 minutes at 350, or until bubbly. Serve with chilled vegetables or crackers.

Cheese and Veggie Twist

Dagmar's last...for a while. :) Enjoy!

courtesy

Cheese and Veggie Twist

Dagmar Jewkes

2 large eggs

1/2 c. tomatoes

1/2 c. mushrooms

Shredded Cheese

1/4 c. green onions

Bacon, crumbled (optional)

2 cans reduced-fat crescent roll dough

Mix all ingredients except crescent dough. Season with salt and pepper. With the dough, separate all the triangles and fan them out in a ring, with the narrow sides on the inside of the ring, 1/2 overlapping, corners of the long side pointing out (so it looks like a sun or star). Spread mixture over the inner portion of the ring. Fold the outer tips over to the inside and push edges together. Cook at 375 degrees for about 20 minutes. Watch the dough so it doesn't burn- if necessary, cover dough with foil until inside of twist is thoroughly cooked.

Tomato and Avocado Salad

Thanks again to Dagmar for this one...sounds delicious!

courtesy

Tomato and Avocado Salad

Dagmar Jewkes

3 tomatoes

1 large avocado

Bunch of cilantro

Garlic Salt

Lemon Juice

Green Onions or Regular diced onions (optional)

Dice vegetables and toss with seasonings to taste. Enjoy!

Pretzel Dog Dippers

Photo from laurenslatest.com

BYU vs. Texas: the best thing about the game were these pretzel dog dippers!  These were super easy and really quick  to make--after you let the dough rise.  I think it took me about 5 minutes of prep, no joke!

Pretzel Dog Dippers 

Recipe from laurenslatest.com

8 frozen white bread rolls (I used Rhodes)

1 package of hot dogs, or 8 polish sausages (little smokies work too)

1 cup hot water

2 tablespoons baking soda

salt

Defrost and proof dough according to packaged directions (it took me 3 hours to get my dough to defrost and rise a little)

Preheat oven to 350. In a small bowl, dissolve baking soda in hot water. Set aside. Cut hot dogs in half or into thirds if you want bite sized snacks. Form dough into 1 large ball. Divide dough into enough equal pieces to cover all pieces of hot dogs. Smooth dough over hot dog pieces and dip into baking soda water. Arrange on greased baking sheet. Sprinkle salt over top. Bake 12-15 minutes or until dough is darker golden brown. Serve with cheesy chili dip (below), or usual hot dog condiments.

Cheesy Chili Dip

1/2 cup velveeta

1 can chili, or 2 cups homemade leftover chili

Microwave velveeta and chili for 1-2 minutes until velveeta is completely melted. Serve with pretzel dog dippers or tortilla chips. 

Bruschetta with Tomatoes and Basil

This recipe is the simple and classic rendition of bruschetta. I'm not a huge fan of tomatoes, but I absolutely love this appetizer- its so fresh and perfect for any occasion, especially in the hot summer!

Bruschetta with Tomatoes and Basil

Adapted slightly from America's Test Kitchen

4 ripe, medium tomatoes, cored and chopped medium

1/3 cup chopped fresh basil

Salt and Pepper

1 loaf crusty French bread, sliced 1-in. thick

1 garlic clove, peeled and sliced in half

3 Tbs. extra virgin olive oil

Parmesan Cheese

Mix the tomatoes and basil together and season with salt and pepper to taste. Adjust an oven rack 4 inches from the broiler element and heat the broiler on high. Place the bread in a single layer on a baking sheet and broil, turning once, until golden brown on both sides, 2 to 7 minutes. Rub the garlic clove evenly over one side of the toasted slices and brush with the olive oil. Drain the tomato-basil mixture of excess liquid and spoon it over each slice of bread before serving. Sprinkle with shaved parmesan cheese. Enjoy!

Basil and Currant Spread

I'm telling you, this is the PERFECT Christmas dip for not only it's deliciousness, but for it's color. I wish I had a picture, but I don't. My SIL, Macy made this as an appetizer for Thanksgiving and I could not stop eating it. It was soooooo amazingly good. I would never think to put these things together, but it was the perfect combo. If you don't already have a dip picked out for your Christmas festivities- make this, and I'm telling you, you will "wow" your guests for sure.

Basil and Currant Spread
from Macy Bell (who got it from a friend in D.C.)

1/3 cup olive oil
3 T. fresh basil, minced (must be fresh)
2 t. garlic, minced
2 (8 ounce) packages cream cheese
3 T. fresh parsley, chopped
2/3 cup pecans, chopped
2/3 cup currants (dried)

Stir the olive oil, basil and garlic in a small bowl. Then whip the already softened cream cheese and parsley in a stand mixer, and then add the oil mixture and mix until combined. Then chill for a few hours, preferably. Serve with crackers.

Dr Pepper Sauced Boneless Wings

I made these for the Superbowl.  Yummy!!  Proof?  They were gone before I left the party.

Dr Pepper Sauced Boneless Wings
From meninaprons.net

Ingredients
• 2 boneless skinless chicken breasts cut into nugget sized pieces
• 3/4 cup flour
• 1/2 Tsp salt
• 1/2 Tsp. pepper
• 1/4 Tsp. garlic powder
• 1 can Dr. pepper
• 1/2 cup brown sugar
• 1/4 cup ketchup
• 1/2 Tsp. Tabasco sauce
• 2 TBSP butter
• Oil for frying
Combine the flour, salt, pepper, and garlic powder. Toss the chicken in the flour mixture, coating completely. Put the coated chicken in the fridge for at least 1 hour. This will help the coating adhere to the chicken during frying.
Meanwhile, in a medium saucepan, bring the can of Dr. Pepper to a boil, reduce heat and simmer briskly until reduced to about 1/8th the amount. Add the brown sugar, ketchup, Tabasco and butter and simmer until a nice thick sauce. Set aside.
Heat the oil to 350 degrees. Remove the chicken from the fridge and fry in the oil until golden brown and the chicken is cooked through. when all chicken is cooked, toss in the sauce until completely coated.
Serve and enjoy.

Caramel Fruit Dip

I got this recipe from my sister in law (Melissa Wilkinson) - she comes from a large family and they have an amazing family cookbook. This is good recipe to take to a party or have around your house for a snack with your kids. I usually half the recipe if I am going to make it just for my family.

Caramel Fruit Dip

8 oz softened cream cheese
1/2 cup brown sugar
1/4 cup white sugar
1 tsp vanilla

Mix all ingredients together with a hand mixer. For best results let dip refrigerate for at least an hour before serving. Serve with any type of fruit.

Easy Homemade Microwave Popcorn

I love it! I love it! I love it!

Easy Homemade Microwave Popcorn

From Makes and Takes Blog

It’s as easy as 1, 2, 3:

1. Put 1/4 cup popcorn in a brown paper bag. Fold top over a few times and tape it.
2. Place in microwave folded side upfor 2 to 3 minutes or until there is 5 seconds between pops.
3. Eat plain or add flavors (such as salt, butter, sugar, etc.)

With this system of microwave popping, you can:

• control the amount of salt and butter
• reuse the paper bag again and again
• save money from buying the corn kernels, which yields a lot more popcorn
• pop popcorn fast, without getting out the heavy machinery

Jello Salad

Sorry I don't have a picture, but I just got this recipe from a lady in my ward. She made this jello salad for our ward Christmas party, and it was so delicious that mom has been begging me to get the recipe for her. I've never made it, but I can vouch for it's great taste. So here it is...

Mix the following and chill until set:

1 large package raspberry jello

1 can blueberry or strawberry or cherry pie filling

Dice 1 or 2 apples or peaches

2 cups boiling water

1 large can crushed pineapple with juice

Beat the following until smooth, and put on top of the firm set jello:

1 pkg cream cheese

4 Tbs. sugar

16 oz. sour cream

Top with nuts, pineapple chunks, or anything you'd like!

Bacon Wrapped Cocktail Sausages

A really delicious and easy appetizer! First thing gone at the table!

Bacon-Wrapped Cocktail Sausages

Recipe from Our Best Bites

1 14-oz. package Lit'l Smokies

1 12-oz. package lean bacon

3/4 c. brown sugar

Preheat your oven to 325 and line a baking sheet with aluminum foil. Using a pair of kitchen shears, cut the slab of bacon into thirds.

Wrap 1/3 of each slice of bacon around each sausage and secure with a toothpick and place on the baking sheet. I took a picture of this, but my husband informed me in no uncertain terms that that picture was completely inappropriate for a family-friendly food blog. Let's just say Freud may have had something to say about it...

Anyway, repeat with remaining sausages and bacon. When I was making these, the stars somehow aligned and this package of Lit'l Smokies and Hormel Black Label bacon matched up completely--no leftover bacon, no leftover sausage. Sprinkle brown sugar over sausages and bake at 325 for 40-45 minutes or until bacon has cooked and is starting to brown.

Mexican Shrimp Cocktail

Aunt Jana just sent me this recipes to add on to the blog. She says they're amazing! I'm not a shrimp fan or I would test them myself.

Mexican Shrimp cocktail

from Allrecipes.com

Ing.

2 lbs cooked shrimp peeled and deveined

1tbs crushed garlic

1/2 c finely chopped red onion

1/4c fresh cilantro, chopped

1 1/2 c tomato and clam juice cocktail

1/4c ketchup

1/4c lime juice

1tsp hot pepper sauce to taste

1/4c prepared horseradish

salt to taste

1 ripe avocado peeled pitted and chopped

1. Place the shrimp in a lg bowl. Stir garlic, red onion, and cilantro,Mix in tomato and clam juice coctail, ketchup, lime juice, hop peeper sauce, and horseradish. Season with salt. Gently stir in Avocado. Cover and refrigerate 2-5 hrs. I did it over night then added Avocado right before we served it. Enjoy!!