May 5, 2016

Out of This World Corn Dip

From Get in My Belly

In honor of Cinco de Mayo we are having a Mexican Fiesta at recipe group. My contribution was an appetizer called Out of This World Corn Dip

I changed this slightly from the original recipe.


2 Cans of Corn
1 Can of Rotel
1 Small can of green chili's
1 small can of diced jalapeƱos (optional- I did not use these)
3/4 C May
3/4 C Sour Cream
1 t black pepper
1/2 t garlic powder
16 oz. cheddar cheese ( I used a Mexican blend of 4 cheeses)

Mix all ingredients in a bowl and mix well. Transfer to an oven safe dish and bake at 350 degrees for 15 minutes. Serve warm with crackers or tortilla chips.

Cream Cheese Corn

What You Need
1 pound of corn ( fresh or thawed)
1 Tablespoon of butter
3 oz of cream cheese
Red Pepper Flakes *optional*

What To Do
In a medium saucepan combine – corn, butter, and cream cheese.
When it is heated through and cream cheese is melted season with pepper and red pepper flakes.

Easy Ranch Carrots

These carrots are SO simple to make and are absolutely delicious!
Recipe type: Side Dish
  • 1 (16 oz.) bag baby carrots
  • 5 Tbsp. butter
  • 3 Tbsp. brown sugar
  • 1 package Hidden Valley Dip Mix, dry
  1. Steam carrots until soft and tender.
  2. In a large bowl, combine carrots with butter, brown sugar and Hidden Valley Dip Mix until evenly mixed and combined.
  3. Serve warm.

Strawberry Cream Pie

Strawberries and Cream Pie

  • 1-1/2 cups graham cracker crumbs (About 9 full/long crackers -- just throw them in a gallon bag, zip, and crush with a rolling pin.)
  • 5 tbsp butter, melted
  • 2 8oz blocks of cream cheese, room temperature
  • 2 cups heavy cream + 1 tbsp
  • ⅔ cups sugar
  • 2 tsp vanilla extract
  • 1 carton strawberries, sliced into thirds or halves
  • ½ cup chocolate chips (optional)
  1. Preheat oven to 375.
  2. In a small bowl, mix together graham cracker crumbs and melted butter until a crumbly, moist mixture forms.
  3. Gently but firmly press the graham cracker mixture into the bottom/sides of a pie dish.
  4. Bake for 10 minutes. Set aside to cool completely. (This is the only baking that you need to do for this recipe, so don't forget to turn the oven off!)
  5. In a medium bowl, use an electric mixture to beat your cream until it holds firm peaks. Set aside.
  6. In a separate, larger bowl, mix cream cheese, vanilla, and sugar until smooth and creamy.
  7. Fold about ⅓ of the whipped cream into your cream cheese mixture to lighten it, then add the rest. Gently fold until evenly incorporated and smooth.
  8. Spoon filling into your cooled pie crust, and spread it out in an even layer.
  9. Layer sliced strawberries in an overlapping rows around the top of the cream.
  10. Melt chocolate + 1 tbsp cream, and stir until smooth and liquid. Drizzle melted chocolate over the top of the strawberries.
  11. Stick the pie in the fridge for a few hours to allow the creamy filling to firm up.
  12. Slice and serve immediately. Enjoy! (FYI, strawberries go fast, so this won't keep very long. Try to eat everything within 3-5 days.)
For the filling, Crumbly Cookie's original recipe called for only 1 block of cream cheese and 1 cup of cream, but that didn't fill my pie dish all the way and I wanted a really thick/deep-dish pie, so I doubled the recipe.

April 2, 2016

Fried Ice Cream Cake

  • ¾ cup butter, softened
  • 1½ cup brown sugar
  • 3¾ cups Rice Krispies cereal
  • ½ gallon vanilla ice cream, softned to a workable temperature
  • favorite ice cream toppings, optional
  • cinnamon (Opt.)
  • Dipping Chocolate


  1. In a large bowl, mix softened butter, brown sugar, cinnamon, and Rice Krispies cereal together.
  2. Spread ½ of the Rice Krispies mixture evenly on the bottom of a greased 9x13 pan.
  3. Smash a layer of  soft vanilla ice cream over the top of Rice Krispie layer until evenly distributed and as flat as possible.
  4. Sprinkle remaining ½ of the Rice Krispies mixture over the top of ice cream layer.
  5. Freeze until set up and ready to serve.
  6. When ready to serve, remove from freezer and cut into squares. You can also melt chocolate over top and freeze it or top with carmel sauce. Eaither way is delish! 

March 7, 2016

Apple Dessert Dip

1 8oz Cream Cheese (softened)
1 bag of Heath pieces
1 container of Lighthouse caramel fruit dip
4 TBSP Brown Sugar
5 Large Granny Smith apples

Add brown sugar to cream cheese and mix well, spread onto serving platter. Microwave caramel fruit dip for 10 seconds and stir until easy to pour. Spread caramel dip on top of cream cheese mixture. Top with Heath pieces. Serve with sliced Granny Smith apples.

Chocolate Coconut Chex Mix

9 cups Rice Chex cereal
3 cups chocolate chips
3/4 tsp. coconut extract
1 1/2 c. shredded sweetened coconut
1/3 c. powdered sugar

Pour the chex cereal into a large bowl and set aside.  In a medium microwaveable bowl melt the chocolate chips.  Heat for 1 minute then stir.  Heat for an additional 30 seconds and stir again until completely melted and chocolate is smooth.  Stir in the extract and pour over the cereal.  Gently stir until the cereal is well coated. Stir in the coconut until evenly coated. Pour the cereal onto a large baking sheet and sprinkle with powdered sugar.  Let is sit until the chocolate is dry, about 15 minutes.

Dulce de Leche Cookie Bars

2 rolls (16.5 oz each) Pillsbury refrigerated cookie dough
1 cup quick cooking oats
1 cup brown sugar
1 bag (14 oz) caramels, unwrapped
1/2 c. butter
1 can (14 oz) sweetened condensed milk

Preheat oven to 350.  Combine 1 roll sugar cookie dough with 1/2 cup oats and 1/2 cup brown sugar.  Knead together until combined.  Flour the bottom of 9 x 13 pan and press down the dough until pan is covered.  Bake for minutes and remove from oven.
In a saucepan over medium low heat, combine caramels, milk, and butter.  Be sure to stir often to avoid burning. Once smooth, remove from heat.  Pour over the cookie crust.
Combine second cookie dough roll and 1/2 cup oats and 1/2 cup brown sugar and knead until combined.  Roll out and lay over top of caramel.  If it doesn't all roll out into a perfect shape, just over the caramel with the dough as best as you can. Return to the over for  22-25 minutes.  Let cool in refrigerator 1 hour.  They are delishous and ooey gooey.
Recipe and picture courtesy of

January 8, 2016

Garlic Butter & Mushroom Baked Pork Chop Recipe

  • 3-4 Thick Cut Pork Chops
  • ½ Stick Butter
  • 2 Garlic Cloves, Minced
  • ¼ Cup Flour, All Purpose or gluten free blend
  • ¼ Cup Milk 
  • 1 Cup Mushrooms, Cleaned and Sliced
  • 1 tsp Oregano
  • 1 tsp Thyme
  • Salt and pepper to taste
  1. Preheat oven to 350 degrees.
  2. In a large skillet over medium high heat combine butter, garlic, mushrooms, salt, pepper, oregano and thyme.
  3. Once butter has melted, add your pork chops and seer on each side for 1-2 minutes until golden brown.
  4. Once both sides of the pork chops are a golden brown place in oven and bake for 35 minutes or until centers are no longer pink. *Time may need to be adjusted depending on the thickness of your pork chops.
  5. Remove skillet from oven and remove your pork chops and sit them aside to rest.
  6. Whisk flour and milk into your pan with the remaining liquids after removing the pork chops. Whisk until all lumps are removed. Simmer for 3-4 minutes.
  7. Serve over the top of pork chops.
*Picture and recipe by

November 21, 2015

Banoffee Pie

  • 1 graham cracker crust
  • 1 can (approx 14oz) sweetened condensed milk (or of dulce de leche, see note)
  • 3 bananas, sliced
  • 1½ cups heavy cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla

  1. If using sweetened condensed milk Remove the label from the can.
  2. Place the unopened can on it's side in a large pot and fill with water so the water is 1" above the can. Bring to a boil, reduce heat to a medium boil. Let boil 3 hours topping up with water as needed.
  3. Remove from heat and let cool before opening. Note: It is VERY IMPORTANT to ensure that the entire can is covered with water at all times!
  4. Slice the bananas and place them into the bottom of the crust. Pour cooled condensed milk over top.
  5. In a large bowl, whip cream, sugar & vanilla until stiff peaks form. Top pie with whipped cream and refrigerate for 2-3 hours.

**Recipe and picture courtesy of


November 20, 2015

Black Bean Chicken Soup


This crock-pot soup is great for those cold winter days when you just don't want to cook. Filled with delicious ingredients and loads of flavor – you can't find an easier or yummier soup out there!


2 chicken breasts
1 c chicken broth
1 can black beans, drained
1 can corn, drained
1 c salsa
1 taco seasoning
1/2 c sour cream
1/2 c cheddar cheese
tortilla chips


Step 1

1. Place chicken in crock pot. Pour broth, beans, corn, salsa, and taco seasoning over chicken.

Step 2

2. Cook on low for 6 hours (or high for 3 hours).

Step 3

3. Remove chicken and shred. Re-add chicken.

Step 4

4. If desired, add sour cream and cheese to crock pot. Stir until smooth. (Or add desired amount to individual servings)

Step 5

5. Serve with tortilla chips.

November 12, 2015

Easy Ranch Carrots

Recipe and picture courtesy of Chef-In-Training

These are super easy to make!!

1 (16 oz.) bag baby carrots
5 Tbsp. butter
3 Tbsp. brown sugar
1 package Hidden Valley Dip Mix, dry
  1. Steam carrots until soft and tender.
  2. In a large bowl, combine carrots with butter, brown sugar and Hidden Valley Dip Mix until evenly mixed and combined.
  3. Serve warm.