Hot Corn Dip -- Megan Archibald

Hot Corn Dip

· 1 (15 ¼ oz.) can whole kernel corn, drained

· 2 (4 oz.) cans chopped green chilies, drained

· ½ C. chopped sweet red pepper

· 1 C. shredded Monterey Jack cheese

· 2 Tbsp. chopped jalapeno pepper

· 1 C. mayonnaise (not light or low fat)

· ½ C. grated Parmesan cheese

· 2 Tbsp. sliced olives

· Tortilla chips

In a bowl, combine the corn, chilies, red pepper, Monterey Jack cheese, and Jalapeno pepper. Stir in mayonnaise and parmesan cheese. Transfer to an ungreased 2 quart baking dish. Cover and bake @ 350 for 30 minutes or until heated through. Sprinkle with olives. Serve with tortilla chips. Yield: about 3 cups.

Texas Caviar -- Amber Williams

6-8 Roma Tomatoes (diced)
3 green onions (chopped)
2 avocados (diced)
1 can black eyed peas (drained)
1 can white corn (drained)
1/4 c. chopped fresh cilantro
Kraft Zest fat free Italian dressing (add until moist)

Mix all ingredients and serve with tortilla chips.

Cinnamon Bun Popcorn --- Suzanne Kingsford

Cinnamon Bun Popcorn


This is so addicting and a great treat to have on hand or to give away!

1/2 cup kernels, popped
1 c. roughly chopped pecans (I omitted completely a few times I made it for people who aren't crazy about nuts)
1 c. brown sugar
3/4 tsp cinnamon (or a tad more if you like)
1/4 c. Karo syrup
1 stick butter
1/2 tsp. baking soda
1 tsp. vanilla
3 squares almond bark (or white chocolate chips work fine too)

Preheat oven to 250. Combine brown sugar, butter and cinnamon in pan and melt on stove until bubbly (about 2 min - don't overcook or it will get too hard). Remove from stove and add soda and vanilla. It will bubble up for a minute, this is normal and kind of cool to watch! Pour mixture over popcorn and nuts and mix well. Spread popcorn onto a lined cookie sheet and bake for 30 minutes, stirring every 10 minutes. Melt almond bark in microwave and drizzle over popcorn. Let cool and break into pieces. Enjoy!