Wednesday, November 21, 2007

Live Blogging from Thanksgiving Eve

We're watching the Aggies in the NIT semi-finals, and currently, they're winning!  My mother is whipping up the dish she's supposed to take to my Grannie's for lunch tomorrow.  It's a Thanksgiving/Christmas lunch staple in our family--cream cheese corn.  In honor of the high calorie holidays, here's the recipe. It's easy to make, and easy to reheat, which makes it especially perfect for potluck style gatherings.

Cream Cheese Corn

3 cans of shoe peg corn
8 oz. cream cheese
1 stick of butter or margarine
1/4 cup of milk
1 fresh jalapeno, diced
1/2 cup of grated cheddar cheese

Preheat the oven to 350 degrees.  Over low heat, melt together the cream cheese and butter combined with the milk.  Drain the corn.  Mix with the cream cheese mixture.  Add the jalapeno, then top with the grated cheese.  Bake in the oven for 20 minutes.

Have a happy Thanksgiving!

1 comment:

  1. A new tree! How wonderful! My Christmas decor is up too! Happy Thanksgiving!


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