5 ears fresh corn, shucked
1/2 stick (4 tablespoons) butter
2 cloves garlic, minced
2 jalapenos, seeded and diced finely
1 medium onion, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
2 cans diced green chilies
1 1/2 cups grated pepper-jack cheese
8 ounces cream cheese, softened.
1/2 cup mayonnaise
1/2 cup sour cream
3 green onions, sliced thin.
Tortilla chips or pita crisps, for serving
Heat a grill on medium heat. Grill the corn until lots of the kernels have color. Cut off the kernels and set aside.
If serving immediately, preheat the oven to 350 degrees F.
Melt the butter in a large skillet over medium-high heat. Add the garlic, jalapenos, onions and green and red bell peppers. Cook for a few minutes, until the peppers get great color on the outside. Add the chiles and stir for 30 seconds. Set aside.
In a large bowl, combine 1 cup of the pepper-jack, the cream cheese, mayonnaise, sour cream and green onions and stir until combined. Add the corn mixture and stir to combine thoroughly. Pour into a small baking dish. Bake immediately, or cover with foil and refrigerate up to 48 hours.
Sprinkle the remaining 1/2 cup cheese over the top and bake until bubbly, 20 to 25 minutes. Serve with tortilla chips or pita crisps.
My mom used to make these cookies for Christmas with cherry and lime jello. This is a sugar cookie recipe with a box of Jell-O added into the mix. You can make them for any holiday such as Fourth of July using cherry and berry blue Jell-O for red, white and blue cookies. You can have fun with this recipe and change it out for whatever the occasion.
1/4 cup butter
1/2 cup vegetable shortening
1/2 cup sugar
1-3 oz pkg Jell-O
2 large eggs
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking powder
Cream the butter, shortening, sugar and Jell-O. Add the eggs and vanilla and beat on medium speed until well mixed. Sift the flour, salt and baking powder. On slow speed, add the dry mixture, adding a little at a time. Mix well.
The dough will be fairly soft, but not sticky. You don’t need to refrigerate the dough before rolling.
Pre-heat oven to 400°F.
Roll dough into 1″ to 1 1/4″ balls and then roll in a bowl with about 1/2 cup of granulated sugar in it, completely covering the exterior of the dough ball. Place on the pan about 2″ apart. Using a flat-bottomed glass press the dough to about a 3/8″ thickness.
Sprinkle the top with sugar. Bake the cookies for 6 – 8 minutes.
Combine popped popcorn and peanuts in a metal bowl or on a cookie sheet and place in preheated oven. Combine all remaining ingredients in a saucepan. Stirring over medium heat, bring the mixture to a boil.
Using a cooking thermometer, bring the mixture to the hard-ball stage (260-275 degrees). This will take 20-25 minutes.
Remove the popcorn and peanuts from the oven and, working very quickly, pour the caramel mixture in a fine stream over them. Then place them back into the oven for 15 minutes.
Mix well every five minutes, so that all of the popcorn is coated. Remove from oven and pour popcorn out onto wax paper and allow to cool. Break up the chunks.
Cool and store in a covered container to preserve freshness. Enjoy!
An old fashioned cabbage slicer can be used (careful of the fingers) – or use a sharp knife or food processor with a thin slicing blade.
Put the slices at once into a bowl of cold water and let stand for at least one hour. Ice water is best, but you can set the whole bowl in the refrigerator if you wish. Shaking them in a towel to dry.
Fry in hot oil at 375 degrees F. until a light golden brown. Don’t try frying too many at once, better to put one layer on the frying basket. Drain on paper towels or any kind of plain crumpled absorbent paper.
1 (8-ounce) bag grated extra-sharp 2% Cheddar cheese (preferably orange)
¾ teaspoon salt
¼ teaspoon cayenne pepper (optional)
Preheat oven to 350 degrees. Combine all ingredients in food processor, and pulse until crumbly. Add cold water, a tablespoon at a time, until dough comes together. Form into ball, wrap in plastic wrap, and chill in the freezer for at least 30 minutes.
Place dough between two pieces of plastic wrap or parchment paper, and roll out to ⅛ inch thickness. Transfer to parchment-lined baking sheet, and, using pizza cutter or sharp knife, cut into 1 inch squares. Sprinkle with kosher salt and bake for 25 minutes. Test for crispiness; crackers may take a few minutes more to finish crisping.
Remove from oven when crisp and just starting to brown. Let cool and serve.
This five-ingredient hot cheese party dip combines the goodness of corn with tomatoes and chilies. Perfect with tortilla chips or vegetables.
2 cans (15.25oz.each) corn drained
1 can (14.5oz.) Petite Cut Diced Tomatoes with Zesty Jalapenos, not drained
1 lb. processed cheese product, diced
1 can (4oz.) diced green chilies, drained
4 tsp hot sauce
¼ cup sliced green onion [or chopped fresh cilantro], optional
Reserve 1/2 cup corn for garnish; set aside. Combine all remaining ingredients except green onion in a 6-cup microwave-safe bowl.
Cover loosely and microwave on HIGH, 6 to 7 minutes or until cheese is melted, stirring halfway through. Stir, and garnish with reserved corn and green onions, if desired. Serve warm with tortilla chips or vegetables.
One pie serves a crowd, and the easy crust is mixed right in the pan! Made from on-hand ingredients, this delicious cinnamon peach pie is especially good a la mode.
2 Tbsp sugar
2 Tbsp cinnamon, divided
4 cups all-purpose flour
1 tsp. salt
1 cup vegetable oil
½ cup milk
5 can (15.25oz.each) sliced peaches
6 Tbsp Cornstarch
Preheat oven to 375°F. Combine sugar and 1 tsp. cinnamon in a small bowl; set aside. In a 15x10x1-inch baking sheet, stir together flour and salt. Form a well in the center and pour in oil and milk. Stir together with a fork until liquid is fully incorporated and the mixture is moist and crumbly; set aside 1 cup of dough for topping. If dough is too dry and crumbly, add water 1 tsp. at a time to reach a consistency that is easy to press in Step 2.
Press dough evenly along the bottom and up the sides of the pan. Flute the edges by pressing dough with knuckles against side of pan.
Press reserved 1 cup of dough to 1/4-inch thickness between two sheets of waxed or parchment paper and cut out shapes with a cookie cutter (about 20 shapes with a 2-inch cutter, or 15 shapes with a 3-inch cutter). Refrigerate dough shapes on paper while preparing pie filling.
Combine cornstarch and remaining 1 tsp. cinnamon in a large bowl. Drain peaches, reserving 2 cups syrup. Add reserved syrup to the cornstarch mixture and stir with a whisk to avoid lumps. Stir in peaches and carefully pour onto crust in baking pan. Distribute peaches evenly over crust. Top peaches with chilled dough shapes. Sprinkle shapes lightly with reserved cinnamon-sugar mixture.
Place pan on a middle rack of oven and bake 55 minutes or until juices are bubbling and crust edges are lightly browned. Cool on a rack at least 15 minutes before serving. Serve with frozen yogurt or ice cream, if desired.
Heat olive oil in a deep 12-inch skillet over medium heat. Add onion and cook 2 minutes or until lightly browned. Stir in vinegar; simmer 1 minute until almost evaporated. Add diced tomatoes, tomato sauce and rosemary; bring to a simmer.
Add meatballs and return to a simmer. Cook, uncovered, 15 minutes, stirring occasionally, or until meatballs are heated through and sauce is slightly thickened. Season to taste with salt and pepper.
Place meatballs and sauce on bun bottoms. Top meatballs with cheese quarters and then bun tops.