Ally's Sweet and Savory Eats

Thursday, July 19, 2018

Croissant French Toast Cups

Sometimes we just need to pretty up our food!
These Croissant French Toast Cups are perfect for your next brunch or gathering.

Croissant French Toast Cups...the hit at your next brunch or breakfast!  Croissants are soaked up in a delicious custard then topped with an array of toppings - blueberries, strawberries or chocolate chips and pecans. (sweetandsavoryfood.com)

Aren't these Croissant French Toast Cups gorgeous?

I'm sure someone in the history of all things cooking has made something similar to these, but I'm telling myself I invented them.  Because here's the thing.  My brain can brillantly dream these up at 2:47 a.m., but apparently I cannot remember to take my kids to camp.

Yes, you heard corrently.

A few days ago I forgot to take my kids to a morning day camp.

Oh bless.  Here comes the Mom guilt.  It was strong and steady this lovely morning when I lazily drank my coffee, watched the morning news, let the kids sleep in and casually flipped open my day calender after two leisurally hours of morning glory and read KIDS GEOLOGY CAMP 9 AM.

It was 10:13 a.m.

Croissant French Toast Cups...the hit at your next brunch or breakfast!  Croissants are soaked up in a delicious custard then topped with an array of toppings - blueberries, strawberries or chocolate chips and pecans. (sweetandsavoryfood.com)

Fuuuuuuuuuuuudge.

I'm not going to lie, my eyes filled up with tears and I immediately wanted to punch myself.  There was no way I could get us all ready and out the door and drive them to the next town over in time, they would miss two-thirds of it.  So I called and apologized saying we'd make the next one {two days later} and I could almost hear the gal on the line rolling her eyes.

Another Mom who doesn't have her crap together.

As the day rolled on I felt better.  The kids were sweet and said it was fine.  Why do we as Mom's put so much guilt on ourselves?  I need to get better at this.

You know what else made me feel better?  I made this recipe that day.  I took my stress and pissi-ness {I also invented that word} and created these Croissant French Toast Cups.  Because, why not?

Croissant French Toast Cups...the hit at your next brunch or breakfast!  Croissants are soaked up in a delicious custard then topped with an array of toppings - blueberries, strawberries or chocolate chips and pecans. (sweetandsavoryfood.com)

I had grabbed a package of mini croissants a few months back from Aldi planning to use them for chicken salad sandwiches, but that never happened.  That package got thrown into the freezer, shoved to the back and forgotten about.

Until that thought at 2:47 a.m.

I also happen to have three children that each prefer different "toppings" mixed into the batter when I'm flipping up pancakes.  And well, since French Toast is the pancake cousin, I figured I could do the same thing here.

My eldest is the blueberry fan, my middle loves anything with chocolate chips and nuts and the pipsqueak dies for all things strawberry.

Croissant French Toast Cups...the hit at your next brunch or breakfast!  Croissants are soaked up in a delicious custard then topped with an array of toppings - blueberries, strawberries or chocolate chips and pecans. (sweetandsavoryfood.com)

These little cups take just 5 minutes of prep and bake in another 20.  Plus, you dress them up anyway you like.  Not a fan of my toppings?  Trust me, my feelings will not be hurt.  Top with raspberries, sliced almonds, a dusting of cinnamon and sugar or freshly chopped peaches.  

Endless opportunites folks.

Another perk?  These keep well in the fridge and are equally perfect re-heated the following day.  My kids devoured them the next morning topped with a little drizzle of maple syrup.

Croissant French Toast Cups...the hit at your next brunch or breakfast!  Croissants are soaked up in a delicious custard then topped with an array of toppings - blueberries, strawberries or chocolate chips and pecans. (sweetandsavoryfood.com)

I'm not going to lie, my favorite version was the one topped with chocolate chips and pecans.  Just like my middle child {which is probably the reason that we often butt heads...too much alike}.  Also, if you are hosting a gathering - say bridal shower, morning brunch, etc. - these should be the main event.

Maybe with a side of crispy bacon?

Yes, definitely with bacon.

Yield: 12

Croissant French Toast Cups

Pretty up your French Toast with these dazzling croissant cups! Studded with blueberries, strawberries and my personal favorite - chocolate chips and pecans. Dress them up however you like.
prep time: 5 minscook time: 20 minstotal time: 25 mins

ingredients


  • 12 mini croissants or 6 regular croissants, torn into pieces
  • 5 eggs
  • 2 cups half & half
  • 1/2 t. nutmeg
  • 1 t. cinnamon
  • 1/2 t. salt
  • 1 t. vanilla extract
  • blueberries, strawberries, chocolate chips, pecans

instructions


  1. Preheat the oven to 350 degrees and grease a 12-cup muffin tin with cooking spray.
  2. In a large bowl whisk together the eggs, half & half, vanilla extract and seasonings.
  3. Tear the croissants into bite-sized pieces and put into the custard mixture.  Toss to coat the croissant pieces and let sit for 5 minutes.
  4. Fill each muffin tin with the soaked croissants.  Top with blueberries, strawberries or chocolate chips and pecans.
  5. Bake for 20 minutes or until the tops are puffed up and golden brown.  Allow to cool for 5 minutes.  Serve warm with maple syrup.
Created using The Recipes Generator

Saturday, July 14, 2018

Mushroom & Asparagus Rice Pilaf

This super simple side dish is a crowd pleaser!
Crispy vegetables and creamy rice bring it all together.

Mushroom & Asparagus Rice Pilaf....a simple, 20 minute side dish full of beefy mushrooms and crisp vegetables.  This rice pilaf pairs great with grilled steak, shrimp, chicken or by itself! (sweetandsavoryfood.com)

Friends, I've missed you!

Our lives have been a bit of a whirlwind {to the point of where I've hardly even cooked}, but I'm back and slowly things are getting put back in place.

Last Friday I dropped the kids off with one set of grandparents and the husband and I had two days to ourselves.  We had dinner with good friends one night and boated with another set of friends the next day.  The weather was beautiful!  Then on Sunday I headed to my parents {where the kids were} and spent an additional 3.5 days at their house.

I intentionally planned this.  I wanted to go to my parent's house without having an agenda.  They live 1.5 hours away so it often seems like we are only there for events {i.e. Thanksgiving, Christmas, Easter, etc.}.  Can I tell you how nice it was to be there with no plans?

We spent oodles of time on their screened in porch and two days at the pool and consumed way too many delicious calories at their table.  I woke up slowly, dranks lots of coffee, read a whole book, went to a movie, consumed two slices of homemade apple pie, stayed up late and soaked in good quality time.

Mushroom & Asparagus Rice Pilaf....a simple, 20 minute side dish full of beefy mushrooms and crisp vegetables.  This rice pilaf pairs great with grilled steak, shrimp, chicken or by itself! (sweetandsavoryfood.com)

We packed up on Wednesday and then I promptly dropped the kids off at their OTHER set of grandparents {who also live 1.5 hours away - in a different direction} as they wanted them for a few days with their local fair in town.

I finally made it home, cleaned the house, did buckets of laundry and prepared a MEAL.  I had hardly remembered what a meal was, having snacked my way through the previous days and apparently the husband was feeling the same way as he had texted me earlier in the day and said, "this is the 3rd night in a row of microwaved brats for supper.  I'm ready for you to come home and cook!"

So I made burgers on the grill and this Mushroom & Asparagus Rice Pilaf.  I was feeling the need for a little greenery in my life.

Mushroom & Asparagus Rice Pilaf....a simple, 20 minute side dish full of beefy mushrooms and crisp vegetables.  This rice pilaf pairs great with grilled steak, shrimp, chicken or by itself! (sweetandsavoryfood.com)

People are always telling me that they need more ideas for side dishes.  They can easily whip up the main dish, but then they are lost when it comes to finding something to serve beside it.

THIS IS THE DISH.

I served it with burgers, but it can easily be served along side a steak, or grilled chicken or even just topped with sauteed shrimp.  And for my vegetarian readers {do I have any?}, it's perfect simply alone.  Just swap out the beef broth with vegetable broth.

I loved how hearty it tasted - compliments of the beef broth - plus the beefy mushrooms - it really is filling!

Mushroom & Asparagus Rice Pilaf....a simple, 20 minute side dish full of beefy mushrooms and crisp vegetables.  This rice pilaf pairs great with grilled steak, shrimp, chicken or by itself! (sweetandsavoryfood.com)

I also purposely served this while the kids were gone, as I have ONE child who hates mushrooms and ANOTHER child who hates asparagus.

So this meal would have been a double edged sword of whining, complaining and gagging noises at the dinner table.  And frankly I just wasn't in the mood for that nonsense.  The husband and I actually had a dinner in peace!

And since the hubby doesn't often read this blog I will also tell you that I had one small helping and he stood hovering over the stove with a wooden spoon inhaling the rest of the dish.

Mushroom & Asparagus Rice Pilaf....a simple, 20 minute side dish full of beefy mushrooms and crisp vegetables.  This rice pilaf pairs great with grilled steak, shrimp, chicken or by itself! (sweetandsavoryfood.com)

Are you one of those people who can eat leftover Chinese food cold and straight out of the carton the next day?  If you are, this rice pilaf works just the same.

Stand with the fridge door open and shovel in the leftovers.  No judging here.  

Share the love with this dish!

Yield: 4-6

Mushroom & Asparagus Rice Pilaf

This simple, 20 minute side dish is full of flavor! Beefy mushrooms, crisp asparagus and creamy, fluffy rice come together quick to complement any meal.
prep time: 5 minscook time: 15 minstotal time: 20 mins

ingredients


  • 1 bunch asparagus, the ends trimmed and discarded, cut into 2 inch pieces
  • 5-6 fresh button mushrooms, sliced
  • 1 small onion, diced
  • 1/2 cup white rice
  • 1/4 cup beef broth (or chicken can be used)
  • 2 T.  butter
  • 1 t. garlic powder
  • 1 t. salt
  • 1 t. pepper
  • 1/2 cup sliced almonds
  • non-stick cooking spray, to coat the skillet

instructions


  1. Heat a large, rimmed skillet to medium heat and coat with cooking spray.
  2. Prep the asparagus, mushrooms and onions.  Saute the onions for a few minutes until tender.  Then add in the asparagus and mushrooms, continuing to stir/saute until slightly tender.
  3. When the veggies are tender, add in the garlic powder, salt, pepper and butter.  Stirring to combine.
  4. Add in the rice and beef broth and stir.  Place a lid on the skillet and turn the heat to LOW.  Let this mixture cook for 15 minutes.
  5. Stir and check and see if the rice is fully cooked, if not give it a few more minutes.  Serve warm, topped with sliced almonds.
Created using The Recipes Generator

Monday, July 9, 2018

Jumbo Kitchen Sink Cookies

I dumped everything into the mixing bowl for these cookies!
Crispy on the edges and soft in the middle.  Dessert perfection.

Jumbo Kitchen Sink Cookies...these cookies are huge, sweet, salty and full of chewy, ooey goodness!  Truly everything but the kitchen sink! (sweetandsavoryfood.com)

Happy Monday!

Did you survive the 4th of July?  Was it a loooooooooong holiday weekend for you or just another day?  It was a little bit of both for us.  We worked and played and while writing this I had to physically put my eyes on the calendar to even see what day it was.

It's a hard life.

I'm currently at my parent's house for a few days with the kiddos.  They came early while we went boating with our friends and I finally met up with them yesterday.

Jumbo Kitchen Sink Cookies...these cookies are huge, sweet, salty and full of chewy, ooey goodness!  Truly everything but the kitchen sink! (sweetandsavoryfood.com)

Their house is a bit like a summer resort.  They have a nice big lot, with a large yard that backs up to open ground {see my IG story for a tour}, with plenty of room to run.  We spend most of our time on their big screened in porch - drinking coffee and reading the paper in the morning, throwing out a picnic lunch for everyone mid-day, then finally transitioning to drinks {margaritas, gin and tonics, wine} and yummy food for dinner.

When I have the kids here we throw in visits to the swimming pool, the Sugar Shack {ice cream} and walks in the local cemetery {creepy - but hey, exercise is needed after all that food and drink!}.

Oh, and did I mention I always bring a good book too?  It truly is relaxing.  I try and make a point each summer to get back during a week when nothing is planned so we can just hang and relax.

Jumbo Kitchen Sink Cookies...these cookies are huge, sweet, salty and full of chewy, ooey goodness!  Truly everything but the kitchen sink! (sweetandsavoryfood.com)

These cookies remind me a bit of my parent's house.  A little bit of everything thrown in, nothing making much sense, but delicious in the end.

I make them HUGE, pretty much the size of an adult hand, so that when I eat just ONE, I feel better about myself because I only ate ONE.

Which in fact, it is more like TWO, because they are so large.

Whatever.

Jumbo Kitchen Sink Cookies...these cookies are huge, sweet, salty and full of chewy, ooey goodness!  Truly everything but the kitchen sink! (sweetandsavoryfood.com)

These Jumbo Kitchen Sink Cookies are crispy on the edges and chewy and soft in the middle.  Don't over bake these!  They are supposed to be a bit chewy and gooey in the middle.  Trust me!

I preferred to fold mine in the half and dunk that big thing in a glass of cold milk.  But, do whatever you love.  They are great dunked in hot coffee too.  Or used as "the sandwich" for an ice cream sandwich {I only tried that once, then promptly put the ice cream away}.

Big time problems with that last one.

Super good.

Jumbo Kitchen Sink Cookies...these cookies are huge, sweet, salty and full of chewy, ooey goodness!  Truly everything but the kitchen sink! (sweetandsavoryfood.com)

And hey, guess what?

If you're not a coconut fan...omit that and replace it with another favorite.  I've done these with crushed corn flakes and even salty potato chips.

Yes, potato chips.

That sweet and salty combo is pretty dang good.  Give these a whirl and watch everyone smile!  And if you do make them and show them off on social media be sure to tag me {@sweetsavoryeats}!  I promise if I see it I'll tag in my Instagram story.


Yield: 18 jumbo cookies

Jumbo Kitchen Sink Cookies

Everything gets thrown into the bowl for these cookies! Big, hearty and full of sweet milk, white & dark chocolate chips, pecans, oats and coconut.
prep time: 10 minscook time: 14 minstotal time: 24 mins

ingredients


  • 1 1/2 sticks unsalted butter, softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 t vanilla extract
  • 2 cups flour
  • 1/2 t salt
  • 1 t baking powder
  • 1 t baking soda
  • 2 eggs
  • 1 cup pecans, chopped
  • 1/2 cup shredded sweetened coconut
  • 3/4 cup white chocolate chips
  • 3/4 cup milk chocolate chips
  • 1/2 cup dark chocolate pieces, chopped
  • 1 cup old-fashioned oats

instructions


  1. In a large bowl or stand mixer combine the softened butter and sugars until creamy.  Add in the eggs, one at a time and then the vanilla extract.
  2. Sift together the salt, baking powder, baking soda and flour.  Add this to the creamed butter/sugar mixture.  Then add in the oats.
  3. Lastly, gently stir in the add-ins: pecans, coconut and chocolate chips.
  4. Cover the dough and chill for at least 1 hour.
  5. Preheat the oven to 350 degrees.  Spray a large cooking sheet with cookie spray.
  6. Take 1/4 cup of dough, roll into a ball and place on the cookie sheet, gently pressing down.  Only put 6 cookies on a sheet, as they will spread a bit when baking.
  7. Bake for 12-14 minutes or until the edges are just browned.  They should still be a bit soft in the middle.  Remove from the oven and transfer to a wire cooling rack.   Keep in an airtight container for storage.
Created using The Recipes Generator

Sunday, July 1, 2018

24 Hour Greek Chicken Marinade

I've discovered my new favorite chicken marinade!
Better yet, it can be prepped ahead 24 hours in advance.

24 Hour Greek Chicken Marinade...this will be your NEW, favorite marinade!  5 minute prep and can stay marinating for up to 24 hours.  Creamy, lemony, garlicky and perfect for summer! (sweetandsavoryfood.com)

Somehow, the calendar flipped over to July when I was not paying attention.  Every week in June was busy for us.  I'm guessing this is just how Summer is from here on out till death?  Readers who are 20 years my senior, can you please confirm or deny this?  Summer just goes so stinking fast whereas the days of cold, gloomy January drag on like honey leaving a jar.

Last week the kids were at Vacation Bible School at our church and I volunteered.  I figured since my youngest was now old enough to attend, I should probably get my butt there and help out.  I brought out my most inner "craftiness" and came home each day with glue stuck under my fingernails and random magic markers dotting my skin like tattoos.

It will be fun they said.

In all good fun, it actually was.  Minus the one day my 4 year old wanted to attach herself to my leg.  Other than that, all good fun.

24 Hour Greek Chicken Marinade...this will be your NEW, favorite marinade!  5 minute prep and can stay marinating for up to 24 hours.  Creamy, lemony, garlicky and perfect for summer! (sweetandsavoryfood.com)

We did end the week with my middle child coming down with strep throat AND an ear infection.  AS YOU DO when around oodles of random children with their snotty noses and unwashed hands.

It took her about 24 hours to come around, but she perked up after a good dose of meds and a little extra "mom" time.  If you follow me on Instagram you saw her and I spending Saturday morning together at the Farmer's Market, getting groceries and finally a much-needed ice cold drink at Starbucks.  Which she claimed, "felt so good on her throat".

Well, mission accomplished.

Then, we came home to THIS chicken.

24 Hour Greek Chicken Marinade...this will be your NEW, favorite marinade!  5 minute prep and can stay marinating for up to 24 hours.  Creamy, lemony, garlicky and perfect for summer! (sweetandsavoryfood.com)

Let me give this chicken a bit of a back story.  Way back in let's say circa 1996, my family went on vacation to this little lake resort in Minnesota.  At the time I was in high school, yet my sister was already married.  Like most families {or maybe this is just how we do it?}, when on vacation we usually go out for dinner a few nights, but the remaining nights we take turns cooking at the cabin.

My sister and her husband took one night and I distinctly remember my brother-in-law marinating chicken in a bottle of Zesty Italian Dressing all day and then later grilling it for dinner.

You would have thought he had invented a cure for cancer.  WE LOVED IT.  Well now, circa 2018, everyone knows that chicken marinating trick.  In fact most of America has been doing this since.  But, some 25 years later, I've come to realize I'm kind of tired of that darn marinade.

Could we please try something else?

24 Hour Greek Chicken Marinade...this will be your NEW, favorite marinade!  5 minute prep and can stay marinating for up to 24 hours.  Creamy, lemony, garlicky and perfect for summer! (sweetandsavoryfood.com)

Naturally, out of sheer boredom and chicken fatigue, I came up with this 24 Hour Greek Chicken Marinade.  Honestly because I had yogurt that needed used up, a plethora of lemons, a jar of minced garlic and enough fresh parsley on my deck to alert the authorities.

So I researched a bit and came up this creamy, lemony, garlicky, fresh herby marinade that is now my new favorite.

We ate this grilled chicken with some baked beans and called it dinner.  Then the next day for lunch I warmed up the leftovers, added a slice of cheese, put them on buns and the kids ate sandwiches.  Loved both ways!

I absolutely LOVE how it can marinate the day prior.  Nothing beats a little upfront prep work {seriously, just 5 minutes}, to make dinner super simple the next night.  You can even freeze the marinade and the chicken in the Ziploc baggie, lay it flat and keep it in your freezer for up to 3 months.

Whose ready to change up their grilled chicken routine?

Yield: 6-8

24 Hour Greek Chicken Marinade

This creamy, delicious Greek marinade will give your chicken the best flavor! Marinate for up to 24 hours for your next grilling party.

ingredients


  • 1 cup plain Greek yogurt
  • 2 T olive oil
  • 4 cloves garlic, minced
  • 1/2 T dried oregano
  • 1 lemon, juice + zest
  • 1/4 cup fresh parsley, chopped
  • 1 T salt
  • 1 T pepper
  • 6-8 boneless, skinless chicken breasts or thighs

instructions


  1. Place the chicken pieces in a large plastic Ziploc baggie.
  2. Place in all marinade ingredients - yogurt, olive oil, garlic, oregano, lemon juice and zest, parsley, salt and pepper.
  3. Seal the Ziploc baggie removing any excess air.  Squeeze the baggie to mix and combine the marinade ingredients around the chicken.  Place in the fridge and marinate for up to 24 hours.
  4. When ready to eat grill the chicken, disgarding any remaining marinade.
Created using The Recipes Generator

Monday, June 25, 2018

Jalapeno Popper Corn Frito Salad

Awww....the tastes of summer!
This side dish has them all - creamy corn, fresh jalapenos and the crunch of chips.

Jalapeno Popper Corn Frito Salad...your next summer side dish!  Fresh jalapenos, corn and bacon all comes together in a creamy dish and topped with Fritos! (sweetandsavoryfood.com)

Hi peeps, welcome back to Monday.

Did you survive the weekend?  I'm currently up while everyone else has gone to bed for the night.  I won't embarass the husband and tell you that he went to bed at 7:45 p.m. {oh wait, already said it} and that I possibly fell asleep in the chair with one kid on my lap at 8:30 p.m.

Party animals.

But now, it's nearing 10 p.m. and I somehow got a second wind after putting the crazies to bed and then running around picking up the house before I went to bed.  Anyone else do that?  Pick up ALL THE STUFF before you go to bed?  I hate waking up and walking out to all of that nonsense in the morning, so I try and take a quick 5 minutes to wipe down counters, pick up toys, fold blankets and prep the coffeemaker.

I'm telling ya, it makes a world of difference in your morning mood.

Jalapeno Popper Corn Frito Salad...your next summer side dish!  Fresh jalapenos, corn and bacon all comes together in a creamy dish and topped with Fritos! (sweetandsavoryfood.com)

So, it's summer and that may be the reason why the two adults in the house somehow couldn't outlast the kids last night.  One very long baseball tournament in the sun {Go Beavers!}, followed by a carb loaded spaghetti dinner and LIGHTS OUT IT WAS.

But today starts a new day and a new week and prehaps tonight the adults in this house can make it past 9 p.m.  Fingers crossed.

When summer rolls around, I crave all the fresh salads.  The healthy ones and the not-so-healthy ones.  You know, salads you can take to grill-outs and parties and the like.  Ones that have people asking you for the recipe.  Ones that you make all summer long, then once cold weather sets in you promptly put away until the following year.

This here my friends, is one of those salads.

Jalapeno Popper Corn Frito Salad...your next summer side dish!  Fresh jalapenos, corn and bacon all comes together in a creamy dish and topped with Fritos! (sweetandsavoryfood.com)

Anyone love a good 'ol jalapeno popper?  Around here we stuff fresh jalapenos from the garden with cream cheese, wrap them in bacon and throw them on the grill to char up a bit.  They are simply a party in your mouth.

Well, this dip takes that concept, then combines it with fresh summer corn and a whole lot of creamy goodness.  I saw a similar recipe in my summer issue of Taste of Home magazine a few weeks back and I quickly dog-earred it as I knew I'd come back to it eventually.

And naturally, I took that recipe and made it my own.  I increased some ingredients, changed a few, threw in some short-cuts and ADDED FRITO CHIPS.

Boom.

Jalapeno Popper Corn Frito Salad...your next summer side dish!  Fresh jalapenos, corn and bacon all comes together in a creamy dish and topped with Fritos! (sweetandsavoryfood.com)

Apparently I have a hankering for Frito chips.  Just last weekend on Father's Day I found myself grabbing a mini bag of the Chili Cheese version while we were visiting family at their lake house.  Who knew?

Many readers have also come to love my Fiesta Party Dip which requires a big Fritos scoop for dipping.  Or how about my 5 Minute BLT Frito Dip which has been pinned on Pinterest 9K times?  Clearly, I either work on the side for Fritos or have a major addiction.

Regardless this dip takes two summer favorites; fresh jalapenos and corn, then combines them with BACON and the creamy, cool flavors of sour cream, mayo, cream cheese and a generous shake of spicy and smoky seasonings.

Jalapeno Popper Corn Frito Salad...your next summer side dish!  Fresh jalapenos, corn and bacon all comes together in a creamy dish and topped with Fritos! (sweetandsavoryfood.com)

This is a great dip to take along to parties!  I recommend stirring the Fritos into the dip right before serving {unless a soggy chip here and there doesn't bother you} as that keeps the dish fresh and probably the most popular on the table.

The three jalapenos just give it a hint of kick {my 7 year old daughter ate some with no problem, and she's kind a whimp in that department}, so I wouldn't worry about toning it down at all, but completely your call.

Do me a favor - if you make this - share the love!  Tag me on social media {@sweetsavoryeats} and I'll be sure to respond.  Also make sure to pin the recipe on your favorite food boards on Pinterest.  Enjoy!

salad, corn, summer, jalapenos, side dish
Yield: 12-14Pin it

Jalapeno Popper Corn Frito Salad

This party side dish screams summer! Fresh jalapenos and corn come together in a salad loaded with creamy deliciousness.
prep time: 10 minscook time: 10 minstotal time: 20 mins

ingredients


  • 1 small onion, finely diced
  • 3 jalapeno peppers, finely diced
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 4 oz cream cheese, softened
  • 2 t. cumin
  • 1 t. garlic powder
  • 1 t. chili powder
  • 1 t. smoked paprika
  • 1 t. salt
  • 1 t. pepper
  • 4 cups fresh or frozen corn
  • 1 cup Colby cheese, shredded
  • 1 cup Monteray Jack cheese, shredded
  • 2.5 oz bag real bacon pieces
  • 9 oz bag of Fritos corn chips

instructions


  1. Spray a large rimmed skillet with cooking spray and bring to medium high heat.  Place the onions and jalapeno peppers in to cook.  Stirring for 4-5 minutes until tender.
  2. Add the corn and all the spices to the skillet.  Stir and continue to cook over medium high heat until warmed and a bit charred.  Remove the pan from the heat and set aside to cool.
  3. In a bowl combine the sour cream, mayonnaise, cream cheese, shredded cheeses and bacon.  Add in the slightly cooled onion/pepper/corn mixture.  Stir to combine.
  4. Wrap the bowl with plastic wrap and chill for at least 1 hour in the fridge.  When ready to serve, stir in half the bag of the Frito corn chips and sprinkle the remaining over the top.
  5. Adapted from this recipe.
Created using The Recipes Generator