Jalapeño Popper Grilled Corn Salad

Jalapeño Popper Grilled Corn SaladIngredients

  • 8 Ears of Corn (olive oil, salt, pepper)
  • 2 Jalapeños – seeds & stems removed, finely chopped
  • 1 Cup Chopped Cooked Bacon
  • 2 ounces Cream Cheese – softened
  • 1/4 Cup Sour Cream
  • 1 Cup Grated Cheddar Cheese
  • Salt/Pepper To Taste


  1. Preheat grill.
  2. Coat each ear of corn with olive oil, salt, and pepper.
  3. Place the ears on the grill and cover. Grill 15-20 minutes, rotating every 2-3 minutes.  Remove from the grill and allow to cool for 10 minutes.
  4. When the ears are cool enough to handle, cut the kernels off into a large bowl. Eight ears should yield about 6 cups of corn.
  5. In a small bowl, combine the cream cheese with the sour cream. When blended, stir the creamy mixture into the corn.
  6. Add the chopped jalapenos, bacon pieces, and cheese. Stir to combine.
  7. Serve immediately or chill and serve later.


Yield:  about 8 cups of salad

Blueberry Streusel Coffee Cake

Blueberry Streusel Coffee Cake2Ingredients:


½ cup flour

½ cup packed brown sugar

¾ teaspoon cinnamon

4 tablespoons butter, melted


½ cup sugar

6 tablespoons butter, room temperature

¼ cup sour cream

¼ cup milk

1 egg

1 teaspoon vanilla

1 ¼ teaspoon baking powder

1 cup all-purpose flour

1 ¼ cups blueberries


¾ cup powdered sugar

1-2 tablespoons milk



  1. Preheat oven to 350º. Prepare a 9-inch cake pan or springform pan with a circle of parchment paper in the bottom and grease the sides.
  2. Combine streusel ingredients in a small bowl. Mix with a fork until well-blended.  Set aside.
  3. To make the cake batter, beat sugar and butter until light and fluffy.  Add sour cream and milk and mix until well incorporated.  Add egg and vanilla extract and mix until smooth.
  4. Combine flour and baking powder in a separate bowl. Add dry ingredients to batter and mix until smooth.
  5. Spread half of the cake batter into the bottom of the cake pan. Top with about half of the streusel mixture, then half of the blueberries.
  6. Spread remaining batter over streusel. Sprinkle remaining streusel and blueberries over the top of the cake batter.
  7. Bake for 35-40 minutes, or until a toothpick inserted comes out with a few crumbs.
  8. Remove cake from oven and allow to cool in the pan for about 20 minutes. Then remove to a cooling rack to finish cooling.
  9. To make glaze, combine powdered sugar and milk in a small bowl. Mix until smooth.  Drizzle the glaze over the coffee cake.

NOTE:  Frozen blueberries may be used, but baking time must be lengthened.


Yield:  8 servings

Almond Chicken Casserole

Almond Chicken Casserole2Ingredients

2 cups cubed cooked chicken

1 can condensed cream of chicken soup, undiluted

1 cup sour cream

¾ cup mayonnaise

2 celery ribs, chopped

3 hard-cooked eggs, chopped

1 8-oz. can water chestnuts, drained and chopped

1 4-oz. can mushroom stems and pieces, drained

1 tablespoon finely chopped onion

2 teaspoon lemon juice

½ teaspoon salt

¼ teaspoon pepper *

1 cup shredded cheddar cheese

½ cup crushed cornflakes

2 tablespoons butter, melted

½ cup sliced almonds



  1. In a large bowl, combine the first 12 ingredients (through *)
  2. Transfer to a greased 13” x 9” x 2” baking dish; sprinkle with cheese.
  3. Toss cornflakes with butter; sprinkle over the cheese. Top with almonds.
  4. Bake uncovered at 350º for 25-30 minutes or until heated through.


Yield: 6-8 servings

Recipe source: Taste of Home Magazine

Orange Cream Scones

Orange Cream Scones3



2 cups all-purpose flour

1/3 cup sugar

1 tablespoon baking powder

½ teaspoon salt

½ cup cubed butter, cold

1 large egg

¼ cup sour cream

¼ cup heavy cream

½ teaspoon vanilla extract


1½ tablespoon butter, melted

¾ cup powdered sugar

¼ teaspoon vanilla extract

1 tablespoon orange juice

½ teaspoon orange zest (optional, but it really adds good flavor)



  1. Preheat oven to 400º and line a baking sheet with parchment paper or spray with cooking oil spray.
  2. Mix together flour, sugar, baking powder, salt, and orange zest. Cut in cold butter with a pastry cutter until the butter is about the size of peas and the dough resembles coarse crumbs.
  3. In a small bowl, combine egg, sour cream, heavy cream, and vanilla extract.
  4. Add liquid ingredients to the dry ingredients and stir until just combined.
  5. Turn the dough out onto a floured surface; gently knead the dough until it holds together. Pat into a 1-inch thick circle. Cut into 8 triangles.
  6. Brush the tops of each scone with a little bit of heavy cream or milk.
  7. Bake for 15-18 minutes, or until scones are golden brown.
  8. While the scones are cooling, mix up the glaze.
  9. Spread the glaze over the sligntly warm scones. Serve.


Yield: 8 scones

Corn Pepper Veggie Dip

Corn Dip Aug RecipeIngredients
2 cups sweet corn from the cob (cooked)
1 bell pepper, diced (any color)
3 jalapeno peppers, seeded & finely diced
12 grape tomatoes, cut into eighths
1 4-oz. can chopped green chilies
1 cup shredded Colby Jack cheese
2 green onions, sliced, or ¼ cup finely chopped onion
2 tablespoons chopped cilantro or flat-leafed parsley
¼ cup sour cream
2 tablespoons mayonnaise
½ teaspoon salt
½ teaspoon lime juice


1. In medium bowl, combine vegetables, cheese, and cilantro/parsley.
2. In small bowl, combine sour cream, mayonnaise, salt, and lime juice.
3. Pour sour cream mixture over veggies and stir to combine.
4. Refrigerate until ready to serve.
5. Serve with tortilla chips.


Yield: Approx. 4 Cups

Leftover Mashed Potato Puffs

recipe - left over mashed potato puffsIngredients

1 egg

1/4 cup sour cream

1/2 cup sharp Cheddar cheese, shredded

2 tablespoons grated Parmesan cheese

1 tablespoon chopped chives

salt and pepper to taste

1 1/2 cups mashed potatoes



1. Preheat oven to 400 degrees

2. Generously butter 6 muffin tin cups

3. In a medium mixing bowl, whisk the egg, then whisk in the sour cream. Add the cheese and chives. Mix to combine.

4. Taste the potatoes and season them with salt and pepper if needed. Add them to the egg mixture and mix well.

5. Spoon the potato mixture into the muffin tins, filling them just to the top or a little below.

6. Bake 25-35 minutes until they pull away from the sides of the cups and are golden brown all over.

7. Removed from the oven and let them cool 5 minutes in the pan. Turn them out onto a platter. Serve with sour cream.


Yield: Serves 6

Slow Cooker Corn and Jalapeno Dip


4 slices bacon, diced

3 cans whole kernel corn, drained or 3 pt. frozen or fresh (blanched) corn

2 jalapenos, seeded and dices

1/2 cup sour cream

8 oz. Pepper Jack cheese, shredded

1/2 cup grated Parmesan cheese

Salt and pepper to taste

8 oz. cream cheese, cubed

2 tablespoons chopped chives



1. Heat a large skillet over medium-high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

2. Place corn, jalapenos, sour cream and cheeses into a slow cooker; season with salt and pepper, to taster. Stir until well combined. Top with cubed cream cheese.

3. Cover and cook on low hear for 2 hours.

4. Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes.

5. Serve immediately, garnish with bacon and chives.


Yield: 6 Servings




Recipe from damndelicious.net

Photo courtesy: Lois Linke