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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Cheesy Corn & Peppers Recipe

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This recipe for Cheesy Corn & Peppers is from Mom Z's Recipes #5, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lb frozen corn kernels
2 Tbsp butter, cubed
1 lg. green bell pepper, seeded and finely chop
1 jalapeņo pepper,seeded and finely chop
1 tsp salt
1/2 tsp ground cumin
1/4 tsp black pepper
3 oz cream cheese, cubed
1 c shredded sharp Cheddar Cheese (4 oz)
Directions:
Directions:
Coat Crock Pot slow cooker with nonstick spray.
Add all ingredients except cream cheese and cheddar cheese.
Cover.
Cook on High 2 hours
Add cheeses; stir to blend.
Cover.
Cook 15 minutes more or until cheeses melt.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
if you do not have a crock pot.
Cook corn in microwave until warmed.
Saute peppers in the butter until tender, take off heat and add spices.
Combine butter and peppers with corn and stir well.
Add cheeses, stir well and bake 350* 30 min. or until cheeses are melted.

 

 

 

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