JalapeƱo Corn Dip

Very addicting recipe. You’ve been warned.

Ingredients:

1 pint (16 oz.) sour cream

1 cup mayonnaise

2 cans (11 oz.) Mexicorn, drained

3 oz. pickled japapeƱos (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

Directions:

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.

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Lacy Oatmeal Cookies

These are the best oatmeal cookies courtesy of Mary Lee.

Ingredients:

1 cup butter (not melted)

1 cup brown sugar firmly packed

1 cup granulated sugar (white)

2 tsp vanilla

2 eggs

2 1/2 cups old fashioned oats

1/2 cup flour

1/2 tsp salt

1 tsp baking powder

1 cup chopped pecans

Directions:

  1. 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.
  2. Bake at 375 degrees, 10-12 minutes