Very addicting recipe. You’ve been warned.
1 pint (16 oz.) sour cream
1 cup mayonnaise
2 cans (11 oz.) Mexicorn, drained
3 oz. pickled japapeños (nacho), diced (approx. 1/2 cup, don’t pack down)
1 Tbsp lemon juice
2 tsp creole seasoning (Tony Chachere’s)
1 bunch chopped green onions
4 cups shredded mild cheddar
Combine all ingredients into large bowl and chill overnight. Serve with Townhouse crackers or Fritos. Single recipe fills four (4) 16oz or eight (8) oz containers.
These are the best oatmeal cookies courtesy of Mary Lee.
1 cup butter (not melted)
1 cup brown sugar firmly packed
1 cup granulated sugar (white)
2 tsp vanilla
2 1/2 cups old fashioned oats
1/2 cup flour
1/2 tsp salt
1 tsp baking powder
1 cup chopped pecans
- Cream butter, sugar, vanilla and eggs until light and fluffy. Mix the dry ingredients together and add to the creamed mixture. Add the pecans. Place by 1 teaspoon on greased cookie sheets 2 inches apart. Use Teflon if possible.
- Bake at 375 degrees, 10-12 minutes