Saturday, April 20, 2013

Kale Salad with Berries, Nuts and Parmesan

Kale Salad with Berries, Nuts and Parmesan Serves 6-8 Salad: 1 head fresh kale, rinsed and dried or 1/2 package fresh kale greens 1/4 c. dried tart cherries or dried cranberries, chopped (I never chop them) 1/3 c. pine nuts or slivered almonds, toasted (I used toasted, chopped walnuts) 3 green onions, sliced 1/4 c. grated Parmesan cheese Dressing: 1/4 c. balsamic vinegar (better balsamic makes better dressing, fyi) 3 tbsp. olive oil 1 tbsp. seasoned rice vinegar 1 tbsp. honey 1 tsp. salt 1/2 tsp. pepper 1/8 tsp. ground nutmeg (freshly ground is best) If using a head of kale, cut out the tough rib of each kale leaf with a sharp knife and discard ribs. Slice leaves crosswise into thin, 1/4" strips. This is accomplished easily if you stack leaves, roll them tightly and slice. Place kale slices into a large bowl. For the dressing, whisk together balsamic vinegar, olive oil, rice vinegar, honey, salt, pepper, and nutmeg in small bowl. To assemble, toss together kale with the dressing several hours before serving, allowing kale and dressing to marinate. Before serving, add sliced onions, toasted nuts and dried cherries or cranberries; tossing well. Sprinkle with grated Parmesan cheese. Linda's Quick Tip: While it's advisable to dress lettuce salads just prior to serving, a kale-based salad is better dressed at least several hours in advance and better yet, the night before. Because kale is such a substantial green, it needs extra time to marinate in the dressing and soften a bit.

Monday, August 15, 2011

5x7 Folded Card

Birthday Banner Blue Birthday 5x7 folded card
Shop birthday cards and invitations at Shutterfly.com.
View the entire collection of cards.

Tuesday, July 26, 2011

Best Peanut Butter Cookies EVAR

1 egg
1 cup sugar
1 cup peanut butter, creamy or crunchy
1 teaspoon vanilla extract


Preheat the oven to 350 degrees. Grease a large baking sheet.

In a mixing bowl, combine the peanut butter, 1 cup equivalent of the Splenda, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar. Cool slightly before removing from pan.

Source: Paula Deen's Magical Peanut Butter Cookies

Rotel Soup

My mom loves this soup. I think it's pretty good too!

1 package summer sausage
2 cans chicken broth (or 3 bullion and 3 cups water)
15 oz. can black beans, rinsed
2 cans hominy, drained
2 cans Rotel
1 cup hash browns, frozen
1/3 cup onion
1 clove garlic
1 green pepper

Fry onion and green pepper with sausage. Add everything together in pot and simmer.

Christmas Pecans

5 Tbsp. sugar, divided
1/4 cup butter or margarine, melted
1 Tbsp. pumpkin pie spice
1 Tbsp. grated orange rind
2 cups pecan halves

Stir together 4 Tbsp. sugar, butter, spice and orange rind. Add pecan halves; toss to coat.

Place on a lightly greased foil lined baking sheet. Sprinkle evenly with remaining 1 Tbsp. sugar.

Bake at 350 degrees F for 20 minutes, stirring once.

Wassail Punch

I've learned that it's easier to deal with the spices if you put them in a cheesecloth and tie it shut.

2 quarts apple cider
2 cups orange juice
1/2 cup lemon juice
12 whole cloves
4 cinnamon sticks
1 pinch ground ginger
1 pinch ground nutmeg

In a slow-cooker or a large pot over low heat, combine apple cider, orange juice and lemon juice. Season with cloves, ginger and nutmeg. Bring to a simmer.

In using a slow-cooker allow to simmer all day. Serve hot.

Holiday Cranberry Tea

I like to make this in a crock pot when we have holiday get togethers. Sort of a cross between wassail and cider.

1 (48 oz) bottle cranberry juice cocktail
1 cup firmly packed brown sugar
1 cup orange juice
1 cup lemonade
1 cup pineapple juice
3-4 (3") cinnamon sticks

Combine all ingredients in a dutch oven over low heat. Cook, stirring occasionally, 10 minutes or until sugar dissolves. Remove cinnamon sticks before serving. Serve warm.

Hidden Valley Ranch Oyster Crackers

These things are so addicting. I'm mentally drooling just typing this...

1 package plain oyster crackers
1 package Hidden Valley Ranch mix
1/4 tsp. lemon pepper
1/2 - 1 tsp. dill weed
1/4 tsp. garlic powder
3/4 - 1 cup salad oil

Combine Ranch mix and oil; add dill weed, garlic powder and lemon pepper. Pour over crackers; stir to coat. Place in warm oven for 15-20 minutes.

Tupperware's Pie Crust

My mom would make this recipe and we would cut it up in pieces and bake them just for munching. Especially good with cinnamon sugar on it! The recipe came off a piece of Tupperware.

2 cups flour
1 tsp. salt
2/3 cup shortening
5-6 Tbsp. cold water

Bake at 425 degrees F.

Spice Tea Mix

This is a pretty common mix. You'll find it during the holidays and might even receive it as a gift.

1/2 cup instant tea
2 1/2 cup sugar
2 cup Tang (or less)
2 containers lemonade mix (with sugar in it)
2 tsp. cinnamon
1 tsp. ground cloves

Mix and store in jar. Two teaspoons to 1 cup hot water.

Smooth & Creamy Peanut Butter Pie

3/4 cup creamy peanut butter
1 (3 oz.) package cream cheese
1 1/4 cups confectioners sugar
1 (12 oz.) container Cool Whip, thawed
1 (9 oz.) chocolate cookie crumb crust

In a large bowl, mix together peanut butter, cream cheese and sugar. Then stir whipped topping into peanut butter mixture. Whisk until smooth and no lumps remain.

Pour filling into pie crust and refrigerate for about 3 hours until pie is firm.

Chocolate Chip Peanut Butter Pie

1 (8 oz) package cream cheese, softened
1 cup peanut butter
1 cup sugar
1 Tbsp. vanilla
1 (8 oz) carton Cool Whip
1 cup mini chocolate chips
1 graham cracker crust

Mix together cream cheese, peanut butter, sugar and vanilla. Fold in Cool Whip. Add chocolate chips and mix. Pour into a graham cracker crust.

Refrigerate at least 5 hours.

Wednesday, July 20, 2011

Tupperware Popsicles

This is great with all sorts of different flavor Jello and Kool-Aid combinations. I really like lemon-lime.

1 package Kool-Aid
1 cup hot water
1/2 cup sugar
1 package Jello
1/2 cup cold water

Combine all, adding cold water last then pouring immediately into popsicle containers. Freeze. Makes 1 dozen.

Mustard Barbecue Sauce

I've never been a big mustard fan but then this sauce came along and I LOVE IT. I can eat it plain. Yum.....

8 tsp. yellow mustard
6 tsp. sugar
1 cup cider vinegar
2 tsp. chili powder
1 tsp. black pepper
1 tsp. white pepper
1/2 tsp. soy sauce
2 tsp. butter

Combine all ingredients except soy sauce and butter. Simmer for 10 minutes. Stir in soy sauce and butter. Makes 1 cup.

Damn Yankee Dip

Got this recipe from some of Shane's Illinois relatives. Those damn yankees... It can be cut in half if you don't need such a large batch.

2 (16 oz.) containers sour cream
2 packages ranch dressing mix
2 cups mayo
1-2 bunches green onion
1 large bell pepper
1 large red or yellow pepper
2 cups shredded cheddar cheese

Mix sour cream, mayo, and ranch mix until smooth. Chop veggies until small; add to sour cream mixture. Add cheese; mix well. Chill 2 hours or overnight.

Serve with corn chips (the bigger dipping Fritos are perfect!).

Cinnamon Pickles (canning)

15 large cucumbers, peeled, cored, sliced
2 cups pickling lime
1 1/2 gallons ice water

Peel cucumbers, cut out centers and let stand in lime 24 hours. Drain. Rinse. Soak in ice water for 3 hours and drain.

Mix: 1 cup vinegar
1 Tbsp. alum
1 bottle red food coloring

Pour over cucumbers and cover with water. Simmer 3 hours in colored water and drain.

Mix: 2 cups water
2 cups vinegar
1 8-10 oz. package red hots
8 cups sugar
8 sticks cinnamon

Heat mixture and pour over pickles. Cover and let stand overnight. Next day reheat liquid and pour over cucumbers for 3 days. On 4th day heat and seal in jars.

Muddy Buddies

Microwave version. People call this 'puppy chow' which I hate. These are too tasty to associate with something as nasty as dog food.

1 tsp. vanilla
1 1/2 cups powdered sugar
1/2 cup peanut butter
1 cup semi-sweet chocolate chips
1/4 cup margarine or butter
9 cups Chex cereal (any variety - I usually throw in some wheat if I have any leftover to sneak in a healthy cereal)

Measure cereal into a large bowl; set aside. Microwave chocolate chips, peanut butter and margarine in a 1 quart microwave safe bowl, uncovered on high 1 minute; stir. Microwave 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour chocolate mixture over cereal in bowl, stirring until evenly coated. Put some powdered sugar into a ziplock bag. Spoon some of the coated cereal into the bag and add more powdered sugar. Seal and shake to coat. Spread on waxed paper and repeat until all cereal is coated with sugar. Store in airtight container.

Cranberry Relish

My mom's recipe for cranberries at the Holidays.

1 package fresh cranberries
small can, drained, crushed pineapple
2 apples
juice of 2 oranges
2 cups sugar (can substitute Splenda)
1 cup chopped nuts

In a food processor chop apples and cranberries. Mix with the rest of the ingredients. Chill.

Tuesday, July 19, 2011

No Bake Cookies

2 cups white sugar
3 Tbsp. cocoa powder
1/2 cup margarine
1/2 cup milk
1 pinch salt
3 cups oats (Shane uses quick oats)
1/2 cup peanut butter
1 tsp. vanilla

Bring sugar, cocoa, butter, milk and salt to a rapid boil for 1 minute.

Add oats, peanut butter and vanilla. On a sheet of waxed or parchment paper, drop mixture by the teaspoonfuls, until cooled and hardened.

Snickerdoodles

Shane's favorite snickerdoodle recipe.

1 cup butter
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt

cinnamon sugar

Mix butter, sugar and eggs thoroughly. Combine flour, cream of tartar, baking soda and salt. Add dry mix to wet. Shape dough by rounded spoonfuls into balls.
Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Chocolate Chip Cookies

Shane's go-to recipe for chocolate chip cookies.

2 1/4 cups flour
1 tsp. baking soda
1 tsp. salt
1 cup butter (softened)
3/4 cup sugar
3/4 cup brown sugar (packed)
1 tsp. vanilla
2 eggs

Preheat oven to 350 degrees F.

Mix butter, sugar, brown sugar and eggs together. Add vanilla. Add dry ingredients. [Shane chills the batter for a while.]

Bake at 350 degrees F for 8-10 minutes.

Kool-Aid Pie

Probably the easiest pie you'll ever make. And if I remember correctly it tastes pretty good too!

1 (12 ounce) can evaporated milk, refrigerated so it is cool
2/3 cup sugar
1 (15 ounce) package Kool-Aid powder (any flavor)
1 graham cracker crust

Cool Whip (optional)

Beat evaporated milk until it is double in size. Add sugar and Kool-Aid packet and beat until thickened (about 5 minutes). Pour into graham cracker crust and refrigerate until ready to serve.

Top with Cool Whip if desired.

Microwave Peanut Brittle

My stepmom gave me this peanut brittle recipe and I can't imagine making it any other way. Be sure to read through the directions ahead of time since, like most candy recipes, you can't move slowly!

1 cup raw peanuts
1 cup sugar
1/2 cup light corn syrup
1/8 tsp. salt
1 tsp. butter or margarine
1 tsp. vanilla
1 tsp. baking soda

Combine peanuts, sugar, corn syrup, and salt in a microwave safe dish (glass is better). Microwave on High for 7 to 8 minutes, stirring well after 4 minutes. Add butter and vanilla to syrup, blending well. Microwave 1 to 2 minutes more. Peanuts should be lightly browned and syrup very hot. Add soda and gently stir until light and foamy. Pour mixture onto lightly greased (or foil-lined) cookie sheet. Let cool 30 min to one hour. When cool break into small pieces and store in an airtight container.

Holiday Brussel Sprouts (Weight Watchers)

This is a tasty way to eat brussel sprouts. If you think you don't like these little vegetables it's worth a try to taste a bite of these - you never know! Make sure you use real maple syrup (it's a little pricy and be sure to store it in the fridge once you open it!) and don't leave out the dried cranberries.

1 pound brussel sprouts, steamed (you can use frozen but you're sacrificing a lot of taste)
3 Tbsp. maple syrup (the real stuff)
1 Tbsp. vegetable oil
1 Tbsp. apple cider vinegar
1/2 tsp. dijon mustard
1/4 tsp. salt
1/4 tsp. black pepper
1/4 cup dried cranberries

Preheat oven to 375 degrees F. Coat 8"x8" baking dish with cooking spray.

Place brussel sprouts in bottom of prepared pan.

Combine maple syrup, oil, vinegar, mustard, salt and pepper in a small bowl; pour over brussel sprouts. Stir in cranberries and bake, covered until tender and bubbly, about 30 minutes. Note: If using thawed frozen brussel sprouts reduce cook time 10-15 minutes. Serves 4; 2 points each.

Two Cheese Scalloped Potatoes

1 1/2 cups milk
1 1/2 cups shredded cheddar cheese, divided
1 cup shredded Monterey Jack cheese, divided
1/4 cup ketchup
2 tsp. Worcestershire sauce
1/4 tsp. black pepper
2 1/2 pounds peeled potatoes, cut into 1/4" thick slices
2 cups sliced onion
cooking spray

Preheat oven to 350 degrees F.

Combine milk, 3/4 cup cheddar, 1/2 cup Monterey Jack, ketchup, Worcestershire sauce and pepper. Set aside. Arrange half of potatoes and half of onion in the bottom of a 9"x13" baking dish coated with cooking spray. Top with half of milk mixture. Repeat layers; top with 3/4 cup cheddar and 1/2 cup Monterey Jack. Cover and bake at 350 degrees for 1 hour and 15 minutes. Uncover, bake an additional 20 minutes or until potatoes are tender and cheese is browned.

Sprinkle breadcrumbs or croutons on top.

Creole Green Beans

This is probably my favorite way of eating green beans.

1 package (16 oz) frozen cut green beans
5 bacon strips, diced
1 medium onion, chopped
1/2 cup chopped green pepper (optional)
2 Tbsp. all-purpose flour
2 Tbsp. brown sugar
1 Tbsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. ground mustard
1 can (14.5 oz) diced tomatoes, undrained

Cook beans according to package directions. Meanwhile, in a skillet, cook bacon, onion, and green pepper over medium heat until bacon is crispy and vegetables are tender. Remove with a slotted spoon.

Stir the flour, brown sugar, Worcestershire sauce, salt, pepper and ground mustard into the drippings until blended. Stir in tomatoes. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain beans and add to skillet. Stir in bacon mixture.

Originated from: http://www.tasteofhome.com/Recipes/Creole-Green-Beans

Unbelievable Grilled Garlic Bread

This stuff is sinful! Make when you have company or going to a get-together or you will scarf it all down yourself.

1 cup mayonnaise
6 cloves garlic, peeled and minced
3/4 cup grated Parmesan cheese
1/2 cup shredded cheddar cheese
1 Tbsp. half and half
1/4 tsp. paprika
1 (1 pound) loaf French bread, halved lengthwise

Preheat an outdoor grill for high heat and lightly oil grate. Preheat oven to 350 degrees F.

In a medium bowl, mix mayonnaise, garlic and Parmesan cheese. In a medium saucepan over medium low heat, mix the cheddar cheese, half and half, and paprika. Stir constantly until melted and well blended. Pour into bowl with mayo mixture. Thoroughly mix together.

Place French bread in the preheated oven. Heat until lightly toasted, about 5 minutes. Remove bread from oven and spread with blended mixture. Wrap tightly in foil. Place on the preheated grill and cook 15 minutes, or until mixture is warm and bubbly.

Mayo Chicken

Shane loves this recipe (and it's one of my faves too). He claims not to be able to make it perfectly so that I'll make it!

1 1/2 pounds boneless, skinless chicken breast
1/2 cup mayonnaise (Miracle Whip)
1/2 tsp. diced dill weed
1/2 tsp. garlic powder
1/4 tsp. ground black pepper
1/4 tsp. seasoning salt
1 tsp. lemon juice
1/2 cup cornflakes (or more)

Preheat oven to 400 degrees F.

Pound chicken to 1/4" thick. In medium bowl stir together mayo, dill weed, garlic powder, black pepper, seasoning salt, and lemon juice. Mix well.

Dip chicken in mayo mix (let excess drip off) then dip in cornflakes to coat well. Place coated chicken in lightly greased 9"x13" baking dish. Bake in oven for 20 minutes or until chicken is lightly brown and no longer pink.

Sweet & Sour Meatballs (Weight Watchers)

Great meatball recipe! Lots of flavor.

1 1/2 pounds of extra lean ground beef
3/4 cup rolled oats
2 large eggs
1 cup onions, chopped
1 medium garlic clove
2 Tbsp. parsley
2 tsp. oregano
8 oz. tomato sauce
6 tsp. Splenda
3 Tbsp. mustard, spicy brown
1 1/4 tsp. chili powder
1/2 tsp. hot pepper sauce

Preheat oven to 350°F. Coat a large, rimmed baking sheet with cooking spray.

In a medium bowl, combine beef, oats, egg whites, onion, garlic, parsley and oregano; mix thoroughly. Shape beef mixture into forty-eight 1-inch balls; place on prepared baking sheet.

Bake meatballs until cooked through, about 25 minutes. Transfer to a slow cooker and set on low heat to keep warm. Or place meatballs in a heated chafing dish.

Meanwhile, combine remaining ingredients in a small bowl. Pour over meatballs and let heat about 10 minutes. Yields 4 meatballs per serving (3 points)

Thursday, July 14, 2011

Cat Lover

Isabel was nursing after daycare and Fat Boy came to sit on my lap. Isabel was 'petting' him while nursing.


Tuesday, July 12, 2011

Chicken Enchiladas

This is my favorite enchilada recipe. My sister introduced me to it and it uses flour tortillas instead of corn.

4 boneless, skinless chicken breasts
1 onion, chopped
1/2 pint sour cream
1 cup cheddar cheese, shredded
1 Tbsp. dried parsley
1/2 tsp. oregano
1/2 tsp. ground black pepper
1/2 tsp. salt (optional)
1 (15 oz) can tomato sauce
1/2 cup water
1 Tbsp. chili powder
1/3 cup green bell pepper, chopped
1 clove garlic, minced
1 (12 oz) jar taco sauce
3/4 cup cheddar, shredded
1 package flour tortillas

Preheat oven to 350 degrees F.

In a medium, nonstick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, cheddar cheese, parsley, oregano, and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green peppers and garlic.

Roll even amounts of the mixture in the tortillas. Arrange in a 9"x13" baking dish. Cover with taco sauce and 3/4 cup cheddar cheese. Bake uncovered in the preheated oven for 20 minutes. Cool 10 min. before serving.

Prep time: 30 min, Cook time: 30 min.

Tantalizingly Tangy Meatloaf

Shane and I discovered this meatloaf recipe years ago and he has been making it ever since. It's actually the recipe that made me realize that I like meatloaf!

1 pound ground beef
1/2 cup dry bread crumbs
1 egg
garlic powder, to taste
1 dash Worcestershire sauce
1/3 cup ketchup
1/4 cup packed brown sugar
1/4 cup pineapple preserves (other preserves work also or you can use crushed pineapple)

Preheat oven to 350 degrees F.

In a large bowl, combine the ground beef, bread crumbs, egg, garlic powder and Worcestershire sauce. Mix well and place into a 9"x5" bread loaf pan. Bake in preheated oven for 30-50 minutes.

Meanwhile, in a medium bowl, stir together ketchup, brown sugar and pineapple preserves. Pour over the meatloaf about 20 minutes before removing from oven.

Tupperware's Fudgesicles

My mom would make fudgesicles and popsicles for us as kids in Tupperware's containers for that purpose. You can substitute any flavor for the chocolate. One of my favorites is pistachio!

4 Tbsp. instant chocolate pudding
3 Tbsp. sugar
1 tsp. vanilla
1 cup milk

Mix and put into popsicle containers. Freeze.

Hominy or Rice Casserole

An addicting recipe that is perfect for potlucks.

1 large can hominy or 2 cups cooked rice
3/4 cup sour cream
3/4 cup jack cheese
1 can green chilis, diced

Mix. Heat.

Best Deer Jerky Ever

I can eat all this jerky myself. It has awesome flavor!

3 pounds meat
1/2 cup soy sauce
1/2 cup Worcestershire sauce
1/2 cup liquid smoke
2 tsp. accent
2 tsp. seasoned salt
1/2 tsp. garlic powder
2 tsp. onion powder
1/2 tsp. black pepper

Mix together and soak meat overnight.

For ground deer put meat in mixture and mix then put in separate bowl.

Dry in dehydrator.

Caramel Corn

This is a wonderful holiday treat. Probably great for gift-giving but it usually never makes it that long in our house!

3 quarts popped corn (two cookies sheets) - using kernels and popping your own is tastiest!

Keep popped corn warm in oven.

1/2 cup butter
1 cup brown sugar
1/2 tsp. salt
1/4 cup karo syrup

Bring to boil, stirring constantly. Boil 5 minutes without stirring. Remove from heat.

Add 1/4 tsp. baking soda, 1/4 tsp. vanilla. Pour on popped corn. Bake 250 degrees F for 1 hour, stirring every 15 minutes.

Hot German Potato Salad

This incorporates two of my favorite things - bacon and vinegar! With potatoes! Yum.

4 slices bacon
1 small onion, chopped
6 sprigs parsley
1/3 cup vinegar
1/4 cup water
1/2 tsp. salt
1/4 tsp. pepper
6 medium potatoes, sliced thin

Fry bacon, add onion and parsley. Add vinegar, water, salt and pepper. Mix with potatoes in casserole dish.

Bake 400 degrees F for 1 hour until done.

Cinnamon Pie

Perfect for the holidays!

Makes one 10" pie (8 servings)

1 cup white sugar
1 Tbsp. and 1 1/2 tsp. all purpose flour
1 tsp. ground cinnamon
1 pinch salt
1 egg, beaten
1 Tbsp. butter, melted
1 tsp. vanilla extract
1 1/2 cups milk
1 (10") unbaked pie crust

Preheat oven to 400 degrees F (205 C).

In a large bowl, combine sugar, flour, cinnamon and salt. Add the beaten egg, butter and vanilla. Mix well and add the milk. Pour mixture into an unbaked 10 inch pie crust (glass pie plate is best).

Bake at 400 degrees F for 15 min, then reduce heat to 350 degrees (175 C) and bake for an additional 45 min. Let cool and serve.

Refrigerate any leftovers.

Pork Sausage (bulk recipe)

Another sausage recipe made at the bulk level when butchering.

60 pounds pork
1 pound salt
4 ounces pepper
garlic

Summer Sausage (bulk recipe)

This is Shane's bulk recipe for summer sausage, made when butchering hogs.

60 pounds pork
1 1/2 pounds salt
6 ounces pepper
3 ounces mustard seed
1 quart garlic water
4 ounces pink curing salt to 100 pounds meat
garlic salt - sprinkle it on

(No directions given. I guess if you're making summer sausage with a butchered hog it's assumed you know what to do...)

Scarlet's Cream Cheese Corn

This is delicious and super fattening which means it's a perfect dish to bring to potlucks!

3 cans whole corn
3 cans fiesta corn
2 blocks low fat cream cheese, softened
1 block regular cream cheese, softened
chopped jalapenos to taste

Drain cans of corn, reserving two cans of the corn juice, let simmer. Slowly add cream cheese. Continue to simmer, stirring frequently. Add jalapenos to taste; let cook until tender.

Randi's Cabbage Salad

This is a recipe I got from my cousin Randi who lives in Arizona. It has a peanut based sauce and is delicious!

1/2 cabbage, sliced into bite-sized pieces
1 red sweet pepper
1 cup peanuts (put in just before serving)

Dressing:

1/3 cup vinegar
1/4 cup peanut butter
1 Tbsp. oil
1 Tbsp. soy sauce
3 Tbsp. brown sugar or honey