Corn dips...yummy

Slow Cooker Corn and Jalapeno Dip (I am making this as a starter for Easter.)

Prep Time 10 minutes

Cook Time 2 hours, 15 minutes

Total Time 2 hours, 25 minutes

Yield 6 servings

Simply throw everything in the crock pot for the easiest, most creamiest dip ever. It's so good, you'll want to eat it with a spoon!

Ingredients

• 4 slices bacon, diced
• 3 (15.25-ounces) cans whole kernel corn, drained
• 2 jalapenos, seeded and diced
• 1/2 cup sour cream
• 1 cup shredded Pepper Jack cheese
• 1/4 cup grated Parmesan cheese
• Kosher salt and freshly ground black pepper, to taste
• 8 ounces cream cheese, cubed
• 2 tablespoons chopped chives

Instructions

• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
• Place corn, jalapenos, sour cream, Pepper Jack cheese and Parmesan into a slow cooker; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese.
• Cover and cook on low heat for 2 hours.
• Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes.
• Serve immediately, garnished with bacon and chives, if desired.

Picture and recipe from Pinterest.

There are several corn dip recipes and I want to try them all. Love corn in any form.

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Prep time

5 mins

Cook time

25 mins

Total time

30 mins

Author: Sara @ Mom Endeavors

Recipe type: Appetiser

Serves: 10-12

Ingredients

• approx 3 cups corn kernels (2 cans of corn, drained)
• 1 small can green chiles
• ¼ cup diced sweet onion
• ½ tsp garlic powder
• 4 oz cream cheese, softened
• ½ cup sour cream (can sub with greek yogurt)
• ½ cup shredded pepper jack cheese
• ¾ cup shredded monterey jack cheese (or jack & cheddar cheese blend)

Instructions (can be baked, like  the picture, in cupcake pans.)

1. Preheat oven to 350 degrees.
2. In a mixing bowl, stir together sour cream, cream cheese, spices, and shredded cheese (saving out at least ¼ cup of shredded cheese for topping).
3. Gently add in the corn kernels (drained if using canned), green chiles, and onions.
4. Spread mixture into a 2 quart baking dish. Top with remaining shredded cheese.
5. Bake for approximately 25 minutes, until heated through & cheese is bubbly.
6. Remove from oven & serve hot with tortilla chips

These little bite-sized broccoli tots would be great served as a size dish alongside Homemade Crunchy Baked Fish Sticks or Oven Fried Panko Crusted Chicken Drumsticks.  It think they'd even be great as an appetizer!

If you're a broccoli lover like me, or if you've been looking for more ways to prepare this good for you vegetable, you've got to try these!

Broccoli Tots picture and recipe from Pinterest
   
Yield: 22-24 mini tots
Ingredients

• 1 bunch of broccoli, cut into equal sized florets (around 3-4 cups)
• 1 cup sharp cheddar cheese, shredded (I used Cabot Vermont Sharp White Cheddar)
• 1/3 cup onion, finely chopped
• 1/2 cup breadcrumbs
• 2 eggs
• salt and pepper

Instructions

1. Preheat your oven to 400 degrees.
2. Pour 1 inch of water into a saucepan; bring to a boil.  Place the broccoli into the boiling water, cover, and reduce the heat to medium.  Cook the broccoli for 5-6 minutes, or until it can easily be pierced by a fork.  Drain the broccoli and set aside to cool slightly.
3. Lay the broccoli out onto paper towels and cover with more paper towels,  Press down firmly on the broccoli to absorb as much moisture as you can.  Another method is to put the broccoli in the center of a dish towel and ring out the water as seen here. Finely chop the broccoli.
4. In a large bowl, combine combine all of the ingredients and season with salt and pepper.  Stir everything together until well mixed.  Fill each muffin cup in a mini muffin tin to the top, pushing down on the filling with your spoon so it's nice and compacted.
5. Bake for 18-20 minutes in preheated oven. The top will be starting to golden. To easily remove from the pan (without scratching it to death), run a plastic knife around the edges of each tot and they should come out easier. (Or bake this mixture in casserole dish.)

Notes

• If they seem to be falling apart when you take them out of the pan you can (1) put them back into the oven to cook for a few minutes longer so they are a bit crisper or (2) let them sit in the pan for a few minutes to let the insides firm up a bit before removing them from the pan.  You have to be careful with them if they're sticking a little to the pan!
• The sharp cheddar can be substituted with whatever cheese you have on hand.

A winner from Mennonite Girls Can Cook (blog)

• enough pizza dough for 2 12" pizzas, divide all of this dough into 8 pieces.
• 3 baked chicken breasts, cut into small bite size pieces
• 2 cups grated mozzarella cheese
• 8 tbsp pesto sauce, from a jar
• 8 tbsp Alfredo sauce, from a jar
• 1 egg, whisked to brush over pockets before going into oven.

1. Using your favorite pizza dough or purchased dough divide into 8 equal pieces.
2. Roll each into a ball and then roll out onto 6" rounds.
3. Leaving at least an each around the edges free of filling spread each dough round with 1 tbsp of each the pesto and Alfredo sauce. 
4. Divide the chicken pieces between the rounds and top with cheese.
5. Pull up on dough and crimp edges together and place filled pockets onto a parchment lined baking sheet. 
6. Brush tops with whisked egg, and slit tops several times with small pairing knife. 
7. Bake at 375ºF for 20-25 minutes until browned nicely and filling is bubbly...and may be 'oozing' out a bit.