Rudy's Creamed Corn

16oz frozen corn
3oz cream cheese
1/2 cup whipping cream
8 T. Sugar
1/4 tsp pepper
1/8 Cup unsalted butter

Spread corn in a crock pot. mix other ingredients together and pour over corn. Cover and cook on high for 3 hours or until warm and creamy. Stir occasionally. Can use low fat cream cheese.

Key Lime Pie

Key Lime Pie
Servings: Serves 8
Ingredients:

Graham Cracker Crust:

• 3/4 pound graham crackers
• 4 Tbsp. granulated sugar
• 2 sticks melted butter
• 1/4 tsp. sea salt ( I don't put this in)

Filling:

• 4 egg yolks
• 1 can (14 ounces) condensed milk
• 2/3 cup fresh Key lime juice (* I just use regular limes because that is usually what I have on hand and I may do a little less)
• 1 lime , grated zest

Topping:

• 1 cup heavy or whipping cream , chilled
• 2 Tbsp. confectioners’ sugar
• 1/2 tsp. vanilla extract

Directions:
To make graham cracker crust: Preheat the oven to 325°.
Break up the graham crackers, place in a food processor and process to crumbs. Add the melted butter, sugar and salt and pulse until combined. Press the mixture into the bottom of a 9-inch pie pan, forming an even layer on the bottom, sides and edge. Bake the crust for 10 minutes. Remove from the oven and allow the crust to cool.
To make filling: While the crust is resting, in an electric mixer with the wire whisk attachment, whip the egg yolks and lime zest at high speed until fluffy, or 5 to 6 minutes. Gradually add the condensed milk and continue to whip until thick, 3 to 4 minutes longer. Lower the mixer speed and slowly add the lime juice until incorporated.
Pour the mixture into the crust and bake for 15 minutes, or until the filling has just set. Cool on a wire rack, and then refrigerate for 20 minutes.
To make topping: Whip the cream, confectioners’ sugar and vanilla until nearly stiff. Evenly spread the whipped cream on top of the pie, and place in the freezer for 20 minutes prior to serving.

Corn Dip

Corn Dip
2 cups frozen or canned corn
1/2 C diced red pepper
2 small cans diced green chilies
1 C Montery Jack cheese
( I use the Costco blend)
1/2 C Parmesan cheese
1/2 C mayonnaise
2 T chopped jalapeno  peppers
Blend all the above and then bake in 350 degree oven for 30 minutes.
After removing from oven you can garnish with chopped olives, chopped tomatoes, or chopped chives. Serve with tortilla chips.

Pumpkin Waffles

Crock Pot- French Dip Sandwiches

French Dip SandwichesOur Best Bites
1 2.5-3 lb. beef roast (you can use a frozen roast if you want) (rump roast)
2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water
2 cans beef broth
6-8 large buns (or more…6 would be VERY generous servings!)
Swiss, provolone, or mozzarella cheese, shredded or sliced.

Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.
When very hot, carefully place roast in pan and sear on all sides. You’re not cooking the meat, you’re just browning it quickly on all sides to add flavor and seal in the juices.

Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It’s hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it’s done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork.

Swig Sugar Cookie Copycat

Swig Sugar Cookies
Bake: 350 degrees

Ingredients:
1 C Butter (room temperature)
3/4 C Vegetable Oil
1 1/4 C Sugar
3/4 C Powdered Sugar
2 T Water
2 Eggs
1/2 t Baking Soda
1/2 t Cream of Tarter
1 t Salt
5 1/2 C Flour

Cream together Butter, Vegetable Oil, Sugars, Water, and Eggs.
Mix until everything is combined.  Your dough should be a little crumbly and not sticky at all.
Roll a golf ball sized ball of dough and place it on your cookie sheet
Now its time to give these babies their signature rough edge.  Put 1/4 c of sugar and a pinch of salt in a dish (this is in addition to the sugar and salt listed above.)  Stick the bottom of a glass in it.  This is going to be your cookie press.
Firmly press it into the center of your dough ball.  You want your dough to spill out over the sides of the glass.  If there is a lip its even better.
Bake at 350 for 8 minutes.  They should just barely be browning on the bottom.    Move cookies to a cooling rack.  Once they are cool put them in the fridge.

Sour Cream Frosting
1/2 cup room temperature butter
3/4 C Sour Cream
Approx 1 2lb Package of Powdered Sugar (I never use the whole thing but love having extra on hand just incase I add to much milk!)
1 t salt
1/4 C Milk
Red Food Coloring

Start by creaming together butter and sour cream and salt.  Slowly add powdered sugar.  When it gets so thick its not frosting like add a splash of milk.  Alternate this process until your frosting is the desired consistency.  Add 1 drop of red food coloring and whip on high for 1 minute.
Keep cookies in a sealed container until they are ready to serve.  The magic of a Swig Sugar Cookie is that the cookies are cold and the frosting is room temperature.  Frost right before serving (if you make them in advance and need to refrigerate the frosting make sure you give it time to warm up before serving)

White Chocolate Dipped Chewy Gingerbread Cookies

 Makes 4 Dozen

Ingredients:

• 1 cup plus 2 Tbsp unsalted butter, softened
• 1 cup packed brown sugar
• 1 large egg
• 1/4 cup plus 2 Tbsp molasses, (light or dark)
• 2 1/2 cups all-purpose flour
• 2 1/4 tsp baking soda
• 1/2 tsp kosher salt
• 1 Tbsp ground ginger
• 1 Tbsp ground cinnamon
• 2 tsp ground cloves
• 1 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice
• 2/3 cup granulated white sugar
• white almond bark (amount varies, plan on at least 8 ounces and have extra handy)
• garnish: holiday sprinkles

Directions:

1. In a large bowl, beat butter and brown sugar with an electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in egg and molasses. Stir in remaining ingredients except granulated sugar. Cover; refrigerate at least 2 hours.

2. Heat oven to 350 degrees F. Line cookie sheets with cooking parchment paper or silicone baking mat. In small bowl, place granulated sugar. Shape dough into 1-inch balls; roll in sugar. On cookie sheets, place balls 2 inches apart.

3. Bake 8 to 10 minutes or just until set and soft in center. Cool 5-10 minutes; remove from cookie sheets to cooling racks. Let cool completely.

4. Melt the white almond bark in a medium microwave safe bowl, microwaving for 30 second intervals and stirring after every 30 seconds until melted. Stir well to get the bark smooth. Dip the cookies in the almond bark and set down on parchment paper. Before the chocolate sets, add sprinkles. Let harden then store tightly covered up to 1 week.

Recipe from Betty Crocker and Parade.