White Chocolate Cereal Snack Bars

A cereal bar filled with cinnamon, pecans, almonds, granola clusters, and Protein Cheerios all dunked in white chocolate…  and a giveaway for Back to School!!
White Chocolate Cereal Bars -filled with cinnamon, pecans, almonds, granola clusters, and Protein Cheerios all dunked in white chocolate-Diary of a Recipe Collector

Well it’s almost time for school where we live.  It is only 2 1/2 weeks away.  It seems like it comes earlier and earlier.  I’ve always loved the beginning of school.  In fact, it is probably one of the things I miss most about teaching.  I loved getting my classroom fresh and ready for a new crop of kids.  It always made me a little nervous and excited.

Today we decided to tackle getting school supplies, shoes, and finished up buying uniforms.  It was a pretty productive day!  All that’s left is stocking up on school snacks and lunch stuff in a few weeks.

As far as snacks go, I’ve got one great one for you right here.  Have you tried the new Protein Cheerios?  They are delicious, and I immediately knew I wanted to make cereal bars with them.  And then I thought, “Why not dip them in some white chocolate?”  And that was a good decision!

My husband, who is not a huge fan of sweets, kept going back and getting him one of these little treats.  They are quite addicting!  Hope you give them a try and be sure to see the awesome Back to School giveaway below!!

5.0 from 1 reviews
White Chocolate Cereal Snack Bars
 
Author:
Recipe type: Dessert
Ingredients
  • 3 tbsp butter or margarine
  • 4 cups mini marshmallows
  • 6 cups Protein Cheerios (Cinnamon Almond)
  • 1 tsp vanilla
  • 2 cups white chocolate chips
Instructions
  1. In a large pot, melt butter over medium heat.
  2. Stir in marshmallows until melted.
  3. Remove from heat and add vanilla.
  4. Add cereal and stir until cereal is completely coated.
  5. Spray a 9 x 13 pan with vegetable oil spray.
  6. Press cereal mixture firmly into pan. It helps to spray hands with cooking spray.
  7. Allow to cool completely (about 1-2 hours).
  8. Cut into 16 bars. I used a pizza cutter.
  9. Pour white chocolate chips into a shallow bowl and melt in microwave stirring ever 30 seconds until melted.
  10. Dip the bottom of each cereal bar in chocolate. Place on waxed paper to set up and let chocolate harden completely for about an hour.

Getting ready for back to school can be so EXPENSIVE!  I’ve already spent a fortune on school supplies, uniforms, and school shoes.  And then when school starts, I’ll have to pay class fees and countless other things.   So I teamed up with some other bloggers to help giveaway $400 cash to one of our lucky readers!  Who couldn’t use that??

back to school giveaway 2014 (1)

a Rafflecopter giveaway

Sponsored by:

The Weary ChefJoyful Healthy EatsLemon Tree Dwelling
Five Heart HomeCooking on the Front BurnerDiary of a Recipe Collector
Clarks CondensedLife Made SweeterLemons for Lulu
Little Miss CelebrationFood Faith FitnessHouse of Yumm
Melanie MakesKrafted KochThe Bitter Side of Sweet
Julie’s Eats & TreatsVegan in the FreezerChelsea’s Messy Apron
Kleinworth & Co.Flavor the MomentsSpoonful of Flavor
The Midnight BakerFrugal Foodie MamaMom’s Test Kitchen
Eazy Peazy MealzHot Eats and Cool ReadsCall Me PMc
My Gluten-free KitchenA Little ClaireificationYesterfood
Belle of the KitchenPetite Allergy TreatsThe Grant Life
Yummy Healthy EasyBeyond FrostingWishes and Dishes
I Dig PinterestLove Bakes Good Cakes
Life, Love and SugarDelightful E Made

I’m linking up with:
Time to Sparkle
Mandy’s Recipe Box

Cajun Boiled Shrimp Stuffed Potatoes

A comforting quick and easy supper for year-around.  Super stuffed potatoes filled with cajun boiled shrimp and all the fixings!

Cajun Boiled Shrimp Stuffed Potato-Super stuffed potatoes filled with cajun boiled shrimp and all the fixings!

Well my week has started out a little rough as far as this blog is concerned.  Monday afternoon my website went down, and it turns out it was hacked!  Why!  Why do those mean Internet  people do that?   I immediately got on the phone to get it fixed, and after 24 hours I was back up and running.  My biggest fear was that I was going to lose all my work from the last 18 months.  Luckily, it was fixed with no other issues.

Meanwhile I was enjoying spending time with our newest addition.  He is just so sweet!  He really is the best baby!  Even with all the noise from the other three kids, he still gets in his sleep and usually wakes up once at night.  All the kids have been so great with him too!

So onto these Cajun Shrimp Stuffed Potatoes…one of our favorite suppers!!  These really are quick and easy.  I say this even though I bake the potatoes for a little over an hour.  The oven really does all the work there.  You can even microwave your potatoes, but we prefer it baked in the oven.

I’m excited to share some of my cultural foods with you.  I believe Cajun food is one of the best cuisines ever.  I guess I’m a little biased since I was born and raised in Southwest Louisiana.  But really…there is so much flavor in this wonderful cuisine!

This recipe calls for crab and shrimp boil.  There are different kinds, but we prefer Zatarains, which to my happy surprise, you can find it on Amazon if your grocery store doesn’t carry it!!

5.0 from 1 reviews
Cajun Boiled Shrimp Stuffed Potatoes
 
Author:
Recipe type: Main Dish
Ingredients
  • 4 large baking potatoes
  • 1½ tbsp vegetable oil
  • kosher salt
  • 6 cups water
  • 1½ tsp dry concentrated crab and shrimp boil*
  • 1 tbsp liquid concentrated crab and shrimp boil*
  • 2 lbs. 150-250 count shrimp
  • sour cream
  • butter
  • green onions, chopped
Instructions
  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with foil.
  3. Wash potatoes and pat dry. Prick with a fork several times.
  4. Rub potatoes with vegetable oil and sprinkle with kosher salt and place on foil-lined baking sheet.
  5. Bake for 1 hour and 15 minutes.
  6. Shortly before potatoes are done, add 6 cups of water to a saucepan. Add both dry and liquid crab and shrimp boil.
  7. Bring to a boil.
  8. Add shrimp and bring back to a boil for 1 minute.
  9. Strain shrimp in colander.
  10. For each potato, slice open and squeeze into a circle shape. Place in a bowl.
  11. Add 1 -2 tbsp butter, mix well.
  12. Add 1-2 tbsp sour cream, mix well.
  13. Add shredded cheese, shrimp, green onions, salt, & pepper.
Notes
*We used Zatarains brand.
**Butter and sour cream amounts are your personal preference.

Other shrimp recipes:

Bacon Jalapeno Lime Shrimp
lBacon Jalapeno Lime Shrimp

Shrimp Scampi
Shrimp Scampi

Shrimp Casserole
Shrimp Casserole

Hibachi Shrimp
Hibachi Shrimp

I ‘m linking up with:
Best of the Weekend
Weekend Retreat
Saturday Night Fever
Time to Sparkle
Mandy’s Recipe Box

Summer Sauteed Corn and Onions

 This side dish just speaks summer!  It’s made from fresh corn on the cob and has just the right amount of sweetness!

Summer Sauteed Corn and Onions Today I bring you a yummy and simple side dish!  I had trouble not eating it all out of the skillet!  It takes hardly any time at all to prepare it, and I kind of need simple dishes lately with the new baby.  He’s doing great!  He is just so sweet!  He wakes up only once at night to eat.  I know…I’m really lucky!!

I love buying fresh corn.  Here’s a super simple trick to use when you cut it:

IMG_7380Cut it on a dish towel and then transfer it from the towel to your pot.  Just shake off the towel in your sink when your done.

Summer Sauteed Corn and Onions
 
Author:
Ingredients
  • 3 ears of fresh corn
  • 1 onion
  • Kosher salt and pepper
Instructions
  1. Remove the corn kernels from the cobs.
  2. Thinly slice onion.
  3. Saute the onion in the olive oil for about 5 minutes.
  4. Add the corn and season with salt and pepper. I used a ¼ tsp pepper and a heavy pinch of kosher salt.
  5. Let this cook another 3 to 5 minutes and remove from heat and enjoy!

Check out these other great corn dishes:

BBQ Frito Corn on the Cob

Chili Cheese Frito Corn Salad
Chili Cheese Frito Corn Salad

Southwest Wraps
Southwest Wraps

Corn Dip
Corn Dip -Diary of a Recipe Collector

Mango Cream Popsicles

Hello everyone!  I am super excited to have a special guest on my blog.  Welcome Laura from Petite Allergy Treats.  She makes the most wonderful treats that are allergy-friendly, a concern near and dear to my heart since I have a severe peanut allergy.  She raises awareness to this increasing problem, and she always has the most yummy foods and treats!

 

These Mango Cream Popsicles contain only 2 ingredients with a dairy free and Vegan option.  Super easy popsicles with nothing artificial.
Mango Cream Popsicles by Petite Allergy Treats

Hellooo there!  I’m Laura and I’ll be here helping out.  Did you hear the great news?!?!  Jaren had her baby!!  That makes 4 beautiful children. :-)  Check out her pictures on Instagram and follow her to see all the adorable snuggly baby moments.  (Just warning ya, Landry is so CUTE!)  She definitely has her hands full for awhile…  Let’s chat a bit and let her spend some quality time with her new found joy.

And if you haven’t already congratulated Jaren on her latest addition, please leave her a comment below. :-)

I brought you guys my easy Mango Cream Popsicles.  Summer is such fun but busy time of year.  I live in WI and it’s always hot and humid.  The best and easiest way to cool down is with a popsicle.  But not just any popsicle.  Sure, you could buy any popsicle from the store… but you’d be buying more than you wanted.  Most store bought popsicles are full of corn syrup and other artificial colors.  It’s be pretty difficult to find any with just 2 ingredients total like these popsicles.  These are so simple, even my kids (6 and 2) helped me make these.

 

Mango can always be found in the frozen fruit section of your local grocery store.  I love mango because it is available all year round as fresh or frozen.  Just puree the mango in a blender or food processor and have fun creating layers of swirls with yogurt.  (The kids had a little too much fun and ended up mixing all the swirls away.  It’s ok, they still taste great!)  I used the Norpro Ice Pop Maker which you can order from Amazon for about $15 but any popsicle mold will work.Thanks so much for being here and don’t forget to follow Jaren on Facebook and Bloglovin for all the latest baby news and recipes.  I hope you enjoy the Mango Cream Popsicles!
5.0 from 1 reviews
 
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • 5 cups frozen mango (thawed to save your blender)
  • 1 cup vanilla yogurt (use coconut cream to make it dairy free)
Instructions
  1. Allow mango to thaw, puree on high in a blender
  2. Pour in popsicle molds alternating yogurt to make layers. Use a popsicle stick to gently mix and create swirls.
  3. Freeze for 4-6 hours or overnight. Enjoy!

Author:  Laura O @ Petite Allergy Treats

It was fun chatting with you and I’d love to keep in touch… find me here :-)
Here are a few more of my recipes you might like.
 
 
 

 

Cheesy Peasy Chicken Spaghetti

Well we had a baby last Thursday!  So we need a lot of simple dinners in my house right now!  This is a delicious and simple casserole your family will love.
Cheesy Peasy Chicken Spaghetti

We welcomed our newest addition on July 10, 2014!

Landry Miles – 8 lbs. and 20.5 inches long
IMG_7639
He’s just so sweet!
AND
Everyone was SO EXCITED!

IMG_7665

IMG_7667

IMG_7668


IMG_7669I must admit I was a little apprehensive about taking him home to face the madness of three other kids, but it’s not been too bad.  The first day was A LOT of “It’s my turn to hold him!”  But each  day has gotten a little better.

IMG_7610a

This little girl is especially in love with her new little brother!

Our family was so helpful watching the kids and cooking us some fabulous comfort foods.  We have had:
Roast and Rice and Gravy
Black-Eyed Peas
Homemade Mac and Cheese
Homemade French Bread
Chicken Stew
Meatballs and Gravy with Mashed Potatoes
Banana Nut Cake
Oatmeal and Mayhaw Jelly Bars
Strawberry Short Cake

Wowzers!  That’s a list of some great food!  We were so grateful and felt so loved.

One of the meals I like to make for people is this Cheesy Peasy Chicken Spaghetti.  It is really delicious and feeds a crowd.   It’s great for potlucks too!

Cheesy Peasy Chicken Spaghetti
 
Author:
Recipe type: Main Dish
Ingredients
  • 1 lb. boneless chicken breasts
  • Seasoned salt or creole seasoning
  • 1 16 oz. package thin spaghetti noodles
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 stalk celery, chopped
  • 1 can cream of chicken
  • 1 can cream of mushroom
  • 2 cans mild Rotel or 2 cans regular diced tomatoes
  • 1 lb. velveeta cheese, cubed
  • 1 can sweet peas, undrained
Instructions
  1. Boil chicken in water seasoned with seasoned salt or creole seasoning.
  2. Remove and allow to cool slightly before dicing.
  3. Boil spaghetti according to package directions. (You can use water you used to boil chicken if you'd like).
  4. In a large sauce pan, heat olive oil and melt butter over medium high heat.
  5. Saute onions, bell pepper, and celery for about 7 to 10 minutes or until veggies are soft.
  6. Stir in soups and Rotel.
  7. Add in cheese and stir until it melts.
  8. Add in peas with juice.
  9. Stir in spaghetti.
  10. Pour pasta into a large casserole dish and bake at 350 degrees for about 20 minutes.

Other casseroles you might love:
IMG_5616a

Baked Ziti

IMG_3751

Taco Spaghetti Bake

IMG_1304a

White Chicken Spaghetti

IMG_1691a

Baked Spaghetti

I’m linking up with:
Weekend Retreat
Best of the Weekend
Show Stopper Saturday
Saturday Night Fever

Poolside Treats

The pools are warming up and the kids are pretty much obsessed with any swimming pool they see!  I’ve put together a yummy round up of recipes that can be enjoyed right by the pool this summer.  So enjoy them by any pool you have, whether it be the kiddie pool, neighborhood pool, or the oasis in your own backyard!

30 Perfect Poolside Treats - Diary of a Recipe Collector

Feel free to pin the Roundup image but please visit the following sites to pin recipes from their source.

Green Goddess Dip - the view from great islandGreen Goddess Dip Cups-The View from the Great Island

Chocolate Covered Toasted Coconut Pops - An Edible Mosaic
Chocolate Covered Toasted Coconut Pops-An Edible Mosaic

Ultimate Chicken Salad Rollups
Ultimate Chicken Salad Rollups - Diary of a Recipe Collector

Peach Creamsicles - The Cookie Rookie
Peach Creamsicles - The Cookie Rookie

Hawaiian Chicken Burger - The Cookie Rookie
Hawaiian Chicken Burgers - The Cookie Rookie

Easy Lemonade - Yummy Healthy Easy
Easy Lemonade - Yummy Healthy Easy

Prosciutto-wrapped Cherry Tomatoes, Mozzarella, and Basil Bites
Prosciutto-Wrapped Cherry Tomatoes, Mozzarella, and Basil Bites
 - Karen’s Kitchen Stories

Pink Ice Cream Sodas - All in All
Pink Ice Cream Sodas
– All in All

Root-Beer-Float-Cookie-Sandwiches-by-SimplyGloria.com-RootBeerCookies
Rootbeer Float Cookie Sandwiches – Simply Gloria

Cilantro-Lime-Hummus-Food Faith Fitness
Cilantro Lime Hummus - Food Faith Fitness

funfetti-rice-krispies-treats-fruit-kabobs - Mom on Timeout
Funfetti RiceKrispie Treat Fruit Kabobs- Mom on Timeout

GreekYogurtPops-Dessert for Two
Greek Yogurt Pops – Dessert for Two

Peach Pie Filling Fruit Salad
Peach Pie Filling Fruit Salad - Diary of a Recipe Collector

Ranch-Pretzels-Julie's Eats and Treats
Ranch Pretzals – Julie’s Eats and Treats

Nutella Puppy Chow
Nutella Puppy Chow - Belle of the Kitchen

Copycat Red Robin Freckled Lemonade-
Copycat Red Robin Freckled Lemonade - Saving Cents with Sense

Healthy Sugared Vanilla Yogurt Fruit Dip
Healthy Sugared Vanilla Yogurt Fruit Dip
 - Two Healthy Kitchens

Cucumber-Guacamole-Bites-Stockpiling Moms
Cucumber Guacamole Bites – Stockpiling Moms

YogurtHoneyPopsicles - Saving with Shellie
Yogurt Honey Popsicles - Saving with Shellie

Addictively Delicious Cajun Pretzels
Addictively Delicious Cajun Pretzels
 - The Kitchen is My Playground

Strawberry-Nectarine-Bruschetta-Joyful Healthy EatsStrawberry Nectarine Bruschetta-Joyful Healthy Eats

Sour Worm Popsicles - A Mom's Take
Sour Worm Popsicles – A Mom’s Take

Watermelon-Moscato Slush - The Kitchen is My Playground
Watermelon-Moscato Slush – The Kitchen is My Playground

Apple Nachos - Shugary Sweets
Apple Nachos - Shugary Sweets

mojito-fruit-salad-recipe Mom on Timeout
Mojito Fruit Salad – Mom on Timeout

Watermelon-Kiwi-Popsicles-Yummy Healthy Easy
Watermelon Kiwi Popsicles – Yummy Healthy Easy

Dirty-Dr.-Pepper-Floats-Simply Gloria
Dirty Dr. Pepper Floats – Simply Gloria

Mini-Key-Lime-Pie-Joyful Healthy Eats
Mini Key Lime Pies – Joyful Healthy Eats

Strawberry Basil Salsa with Cinnamon Sugar Chips - The Cookie Rookie
Strawberry Basil Salsa with Cinnamon Sugar Chips - The Cookie Rookie

rocky-road-pudding-pops -  Mom on Timeout
Rocky Road Pops – Mom on Timeout

I’m linking up with:
Weekend Retreat
Best of the Weekend
Show Stopper Saturday
Saturday Night Fever

Hot-Pressed Santa Fe Wraps

Hot and melty wraps filled with chicken, pepperjack, sauteed onions, tomatoes, and a mexi-ranch
sauce…
Hot-Pressed Santa Fe Wraps=Hot and melty wraps filled with chicken, pepperjack, sauteed onions, tomatoes, and a mexi-ranch sauce

Is there a Roly Poly where you live?  I love their wraps!  By far, my favorite is their Santa Fe wrap.  Well, I figured out my own Copy Cat version right here!  Yes!  I love it when I can make my favorites at home.  I make extra at night and just heat one up for lunch the next day too!

These will be on my menu over the next few weeks since we will have a newborn in the house ANY DAY NOW!  My doctor keeps telling me it’s just about time.  I’m pretty miserable and looking forward to being able to move around a little easier in the next few weeks.  I’ll be sure to post pics too!

Hot-Pressed Santa Fe Wraps
 
Author:
Recipe type: Main Dish
Ingredients
  • 1 onion, thinly sliced
  • 1 tbsp olive oil plus extra for grilling wrap
  • 3 tbsp ranch dressing (I use Marie's found in the produce section)
  • 1 tsp chili powder
  • ½ tsp cumin
  • 4 burrito size tortillas
  • 2 packages of pre-cooked refrigerated sliced grilled chicken (I find mine in the poultry section)
  • 2 roma tomatoes sliced
  • 8 slices pepper jack cheese
Instructions
  1. In a medium skillet, heat olive oil over medium high heat. Add sliced onion and saute for about 5 minutes or until soft.
  2. Make mexi-ranch: Mix ranch dressing, chili powder, and cumin. Set aside.
  3. Assemble the wrap: Place two slices of pepperjack on tortilla. Top with sliced chicken. Top with onions and sliced tomatoes. Drizzle mexi -ranch over everything. Fold up both ends and roll up tight.
  4. Heat a medium skillet over medium high heat. Brush sealed wrap with a little olive oil on both sides. Place seam side down in skillet. Press down with another pan and heat until golden brown. Flip and press down grilling until golden brown again.
  5. Repeat with remaining wraps.

I’m linking up with:
Weekend Retreat
Best of the Weekend
Show Stopper Saturday
Saturday Night Fever

Bobby’s Bolo Burgers

My take on Bobby Flay’s Bolo Burger with a fancy but so easy aioli sauce…

Bobby's Bolo Burgers

So I have Bobby Flay’s Burgers, Fries, and Shakes cookbook, which I absolutely love!!  Every burger I’ve made has been a winner.  Yes, some of the ingredient lists may be a little long or include hard to find items, so I do have to do some tweaking to make them work.  However, they still come out super delicious and so gourmet!!

They are just so much fun to make on a Friday or Saturday night!

His recipes always include wonderful sauces and finishing touches.  They are so worth the extra step!!  For this aioli sauce, I replaced Piquillo peppers with Pepperocini peppers.  I also used regular smoked paprika instead of smoked Spanish paprika.
For the cheese, you can use pepperjack instead of Manchego (We tried both and liked them equally).
For the ham, you can use regular thinly sliced smoked ham instead of Serrano ham.

Give these a try, and you will be so glad you did!

Bobby's Bolo Burgers
 
Author:
Recipe type: Main Dish
Ingredients
  • For the Aioli:
  • ½ cup mayo
  • 2 cloves garlic, chopped or 1 tsp jarred minced garlic
  • 2 tbsp Pepperocini peppers
  • 1 tsp smoked Paprika
  • ½ tsp Kosher salt
  • For the burgers:
  • 1½ lb. ground beef (80/20)
  • Kosher salt and pepper
  • 3 tbsp canola oil
  • 4 sesame seed hamburger buns, toasted
  • 4 slices of Manchego cheese or pepperjack
  • 8 slices of Serrano ham or smoked ham
Instructions
  1. Make the aioli: Mix the mayo, garlic, peppers, paprika, and salt in a food processor. Cover and refrigerate for at least 30 minutes.
  2. Make 4 hamburger patties about ¾ in. thick. Make a deep depression in the center with your thumb. Season with salt and pepper on both sides. Use 1½ tbsp of canola oil to brush on both sides of patties. Grill the burgers over medium high heat until golden brown and slightly charred for about 5 minutes on the first side. Flip and grill on the other side for another 5 minutes or until desired doneness.
  3. Assemble the burgers: Spread the bottom and top bun with aioli sauce. Top with a slice of cheese and a 2 slices of ham. Top with burger, another slice of cheese and 2 more slices of ham. Finally top with bun.
  4. Brush bottom and top buns with olive oil. Place in pan over medium high heat. Press down on burger and grill until golden brown. I used another smaller skillet to help flatten bun. Flip and grill until the other side is golden brown and the cheese is melted. Serve while hot.
Notes
Adapted from Bobby Flay-Burgers, Fries, and Shakes

 Check out these too:
Garlic Butter BurgersGarlic Butter Burgers

Meatball Burgers
Meatball Burgers

Linking up with:
Weekend Retreat
Best of the Weekend
Show Stopper Saturday
Saturday Night Fever
Time to Sparkle
Totally Talented Tuesdays

Bacon Jalapeno Lime Shrimp

These are so fabulous!  My husband’s exact words were, “I feel like I’m at a restaurant.”  He loved them…and he helped grill them too!
Bacon Jalapeno Lime Shrimp
We made these shrimp last Saturday night.  They were so good.  It was such a great grilling recipe.  They are perfect as a main dish or as an appetizer.  Shrimp cook very quickly too, so it doesn’t take long to enjoy these.   We ate them with some grilled corn on the cob.  DELISH!

Bacon Jalapeno Lime Shrimp
 
Author:
Recipe type: Main Dish
Ingredients
  • 1 lb. 16 to 20 count shrimp (peeled and deveined/ butterfiled with tails on)
  • 2 cloves garlic, finely chopped
  • 1 lime, juiced and zested
  • 1 tbsp olive oil
  • 1 tbsp grill seasoning or use kosher salt and crushed black pepper
  • 3 green onions, chopped
  • 1 pinch crushed red pepper flakes
  • jarred jalapeno peppers
  • 1 package of center cut bacon, cut in ½
  • toothpicks (3-4 inch skewer kind)
Instructions
  1. Put shrimp in a medium size bowl.
  2. Add lime juice and zest, olive oil, salt and pepper, green onions, and crushed red pepper flakes.
  3. Stir to combine. Optional: Add a splash of jarred jalapeno pepper juice.
  4. Place a jalapeno on back of shrimp.
  5. Wrap in bacon and secure a toothpick through the bacon, jalapeno, and the shrimp. Repeat
  6. Heat grill to medium heat.
  7. Grill shrimp, rotating halfway through for about 5 minutes making sure bacon is crispy but not overdone.
  8. ***Omit jalapenos if you'd like a less spicy version.

These would be great served with:

BBQ Frito Corn on the Cob
BBQ Frito Corn on the Cob

Vidalia Onion Cornbread

Vidalia Onion Cornbread

Aussie Cheese Fries

Aussie Cheese Fries

I’m linking up with:
Time to Sparkle
Totally Talented Tuesdays
Tasty Tuesday
Weekend Retreat
Best of the Weekend
Show Stopper Saturday
Saturday Night Fever

Corn Dip

Such an easy appetizer to serve with Fritos or tortilla chips.  
Corn Dip - Diary of a Recipe Collector
 So summer is here!  Are you beginning to think about big July 4th plans?

Well…we are not really sure what our plans will be this year.  We are supposed to have my son’s 6th birthday party that weekend, but…I went to the doctor on Monday and we might be having a baby sooner than later.  He told me he’d be surprised if I went more than 2 weeks.   My actual due date is a little less than 4 weeks away.

I guess that’s great news , but man do I have stuff to do!  I’ll be finishing up  working next week, and I’m trying to tie up loose ends over there.  I’m also washing baby clothes and hounding my husband to put the cradle together.

Major nesting going on over in my house!

I also supervised everyone cleaning for me last weekend.  I had all three of my kids dusting (they love to do it so I promise I wasn’t forcing them).  They even cleaned base boards for me because there is no way no how I can squat that low and do that right now!

And in the meantime, I’m still potty training my 2 year old…hoping and praying she doesn’t regress too bad when baby brother comes home!

So 4th of July may or may not involve a baby over here.  We shall see!!

 In the meantime, I wanted to share this great Corn Dip recipe.  If you’ve never tried this dip, you’ve got to make it!  We love it in my family!  It is great for summer barbeques or hanging by the pool.

5.0 from 1 reviews
Corn Dip
 
Author:
Recipe type: Appetizer
Ingredients
  • 2 cans corn, drained
  • 1 cup mayo
  • 1 cup sour cream
  • 1½ cups shredded cheese, divided
  • 1 4 oz can green chiles
  • 2 green onions, chopped
  • 1 tbsp jarred jalapenos, chopped (optional)
  • ¼ tsp sugar
  • Fritos or tortilla chips
Instructions
  1. Combine all the ingredients reserving ½ cup of cheese. Place mixture in serving dish. Top with rest of shredded cheese. Cover and chill for a few hours. Serve with chips.

Other Corn and Dip Recipes:


BBQ Frito Corn on the Cob

IMG_3584
Chili Cheese Frito Corn Salad

King-Ranch-Chicken-Dip

King Ranch Chicken Dip

I’m linking up with:
Weekend Retreat
Best of the Weekend
Saturday Night Fever
Time to Sparkle
Totally Talented Tuesdays
Tasty Tuesday
Show Stopper Saturday

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