Tuesday, September 29, 2009

Crunchy Corn Salad

My fun friend, Julie, brought this nummy dish to a Relief Society Social and I fell in love! Very simple to make, super quick and so so tasty! It sounds a bit different and I'd have probably never tried it had I not tasted it before reading the recipe! It's a big hit at our house and the babes haven't a clue that they're eating peppers and onions! Take it to your next potluck, you'll be asked for the recipe for certain! I'm thinking you could add some cooked ground beef and make a total meal of it!

1 cup mayonnaise
1 cup chopped green or red pepper
1 cup red onion, chopped
2 cans drained corn
2 cans mexicorn, drained
2 cups shredded cheddar cheese
1 bag chili-cheese Fritos - crushed to bits

Mix all except for the Fritos and chill. Just before serving, add the fritos and mix well. Enjoy

Tuesday, September 22, 2009

Fried Ice Cream that's not Fried!

I've never been a fried ice cream fan, but this no-fry recipe, shared by my friend, Jen, is amazing! I almost didn't make it but, I was out of an ingredient for the "Plan A" dessert and tried it while in a pinch. This will change ice cream forever in the Corbridge home! This recipe could not be any more simple and oh, my heck! You must try it! Honestly, don't let the reputation frighten you away because, start to finish, this took less than fifteen minutes to prepare and was almost as simple as whipping up a batch of Rice Krispie treats with much easier clean-up!

2 1/2 generous cups crushed corn flakes (measurements are after they are crushed)
1/2 cup crushed pecans
1 cup coconut
1/2 cup brown sugar
1/2 cup melted butter
Vanilla ice cream

Remove ice cream from the freezer as you begin to soften it just a bit. Melt the butter in a large bowl in your microwave. Add the brown sugar and stir until the sugar is almost a "syrup". Add pecans, crushed cornflakes and coconut. Stir and mix well, coating all of the crunchy additions with the "syrup". Spread half of the crunchy mix to cover the bottom of a 9x13" pan. Then, slice or scoop your slightly softened icecream, placing it in the pan on top of the crunchy layer. Let the icecream soften enough in the pan to pat it together and make it one solid layer. (I did the layer about 1 1/2" thick.) Top with the remaining crunchy mix. Cover with saran wrap and refreeze. Serve it with a drizzle of chocolate syrup, or honey, or both, or caramel or strawberry ice cream syrup or just plain! OH MY! Enjoy!

Monday, September 21, 2009

Quick and Easy Spanish Rice

This is a great rice that's tastier than any packaged Spanish Rice, almost as simple and much less expensive than a little box that has two servings in it!

3 cups rice
6 cups water
1 tsp. salt
1 tbs[. Taco seasoning
1 1/2 cups salsa
1 tsp. garlic powder
1/2 tsp. pepper

Combine all ingredients in a 9x13" pan and cover tightly. Bake for one hour at 375. Season to taste, fluff and serve. You may also top with shredded cheese, a dollop of sour cream and a little more salsa just before serving. Enjoy!

Heart Attack Bars

Liza did a Toyota kick when we arrived at her Bunco and her friend Taryl walked in with these bar cookies. Oh my! When you look at the ingredients, you'll see why they are called Heart Attack Bars, but if you made them for a group to share, and showed some self-control, and didn't eat the whole pan, they could just be semi-painless and as Taryl put it, "nummy deliciousness"! Who am I kidding? You'll want to eat the whole pan! Seriously, they're killer cookies! Taryl sent me the recipe this morning and made my day! A must try recipe!

1 1/2 c flour
1 1/2 c old-fashion oats
1/4 tsp salt
1 1/2 c brown sugar, packed
1/2 tsp baking soda
1 1/8 c butter, melted
14 oz (1 bag) Caramels
1/3 c heavy whipping cream
12 oz (1 bag) milk choc chips (i only use half a bag)

In a large bowl combine first 6 ingredients. (the mix)-melt caramels and cream in sauce pan over low heat.-Press 1/2-3/4 of mix into bottom of 9x13 pan*. Bake at 350 for 10-15 minutes.-sprinkle choc chips over baked mix and top with melted caramel mix.-sprinkle remaining oat mix on top*Bake at 350 for 15 minutes. Cool completely.***Best if made day before*** Enjoy!

Saturday, September 19, 2009

Peppers & Cream Dip

Oh my goodness! My sister-in-law, Barbie, a master-gardener, grows fifty varieties of peppers every summer. She should write a pepper cook-book because she puts peppers in recipes that no one would ever think of and they are always great! This is one of my favorite appetizers ever and oh, so simple! I've made it twice now and tripled the recipe both times. (It's fall and I have 20 pepper bountiful plants myself!) You'll be wishing you'd made more even at that! The photo was taken as an afterthought but everyone at my dinner party last night thought that this photo was telling... it's gone before you can grab the camera! I decided after dinner last night that next time I try this recipe, I'm going to try ...what else... cream cheese for a different flavor and texture. I've got the peppers, so why not!?

8 peppers, red peppers make it very pretty, as well as tasty
2/3 cups heavy cream
4 tbsp. fresh grated Parmesan (we used Romano)

Place cleaned, seeded peppers, cut in half, on a baking sheet. Bake for 1 hour at 425. After the peppers are roasted, place them in the blender with the cream and cheese. Blend until completely pureed. Pour into a baking dish and bake until bubbly. Serve hot on fresh bread or with chips. Enjoy!

Thursday, September 10, 2009


Here's my own variation on a recipe I found on the internet and then served at my Back to School Brunch two weeks ago. Very simple and easy meal and it made a mean dinner too!

4-6 cups frozen shredded hash browns
2 c. shredded Cheddar or Colby-Jack cheese
2 tbsp. chopped onion
1 lb. mild sausage
4 oz. fresh mushrooms, sliced (optional)
6 eggs
1 tsp. salt
1 tsp. pepper
2 c. milk
1 tsp. dry mustard

Brown and drain sausage. Set aside. Thaw potatoes and place 1/2 in bottom of 9x13 inch casserole (or 3 broken slices of bread may be substituted.) Add 1/2 of cheese and 1/2 of sausage and the mushrooms and repeat. Beat eggs, salt, pepper, chopped onions, mustard and milk. Pour liquid over top of potatoes and cheese. Cover and leave in refrigerator overnight. Bake, covered, at 350 degrees for 45 minutes. Let set for about ten minutes before serving. enjoy!