8 slices bacon, chopped
2 – 12oz. packages frozen corn kernels, white or yellow
1/2 cup chopped onion (white, yellow or red)
1/2 cup finely chopped red bell pepper
1 – 8oz. package cream cheese, cubed (light or regular)
1-2 Tablespoons milk or cream
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon pepper
4 green onions, green parts finely chopped (discard white)
In a large nonstick skillet, cook the chopped bacon until golden and crisp. Scoop the bacon to a paper towel lined plate and discard all the grease except for a thin coating on the pan.
Add the corn, onion, and red pepper, and cook over medium heat, stirring every so often, until the vegetables are tender and the corn is heated through, 6-8 minutes. Add the cream cheese and milk, stirring until the cream cheese melts and the mixture is evenly combined.
Stir in the sugar, salt and pepper. Add more salt to taste if needed. Stir in the green onions.
Serve warm topped with the reserved bacon.
This dish can be made up to 2 days ahead of time. Scoop the creamy corn mixture into an oven-safe dish, sprinkle with the bacon and cover with a lid or plastic wrap. Store in the refrigerator. When ready to eat, heat the corn dish in a 325 degree oven for 15-20 minutes until heated through.
Recipe from Mel’s Kitchen Cafe
IMPORTANT: when mixing the filling, only use a hand held mixer. Don’t use a Bosch Universal because it is so powerful and whips too much air.
1 cup graham cracker crumbs
4 Tablespoons sugar
4 Tablespoons butter, melted
1 1/2 lbs cream cheese, softened (3 – 8oz packages)
12 oz. Swiss Chalet white chocolate, chopped
1 1/4 cups sugar
3 Tablespoons white flour
1 Tablespoon white vanilla
1 cup heavy whipping cream
Frozen mixed berries
In a double boiler, melt 12oz. chopped Swiss Chalet white chocolate.
Combine graham cracker crumbs, sugar, and butter. Place bake liner or parchment paper circle in the bottom of an 8″ springform pan. Pack crumb mixture in pan. Set aside.
Mix cream cheese, sugar, flour and vanilla with hand held mixer on speed 3 until well blended. Add cream and eggs; mix for approximately 2 minutes or more. Add white chocolate.
Pour onto crust in springform pan. Place second parchment paper circle directly on filling and cover with foil, making sure to crimp the edges well so that no moisture gets into the cheesecake.
Use your turkey lifter chain to place trivet in pressure cooker. Add 1 1/2 cups of water and bring to a boil. Place cheesecake on trivet. Put lid on cooker and bring to the second red ring. Maintain pressure for 40 minutes. Allow pressure to drop on its own. Remove cheesecake and chill for 3 hours or overnight.
Top with berry topping.