853 corn cream cheese corn mix Recipes

yellow cake mix, oil, eggs, pumpkin pie spice, pumpkin puree, cream cheese, room temperature, sugar, corn candy

mix, cilantro,chopped,fresh, lime peel,grated, cumin, farm fresh eggs, buttermilk, cubed,cream cheese, jalapeno,chopped fine, green onions,with tops,chopped fine

ground beef, egg, beaten, corn bread mix, sweet corn, drained, cream-style corn, sour cream, butter, melted, shredded sharp cheddar cheese, chopped green chiles, or more to taste, shredded sharp cheddar cheese

butter, cream cheese, cubed, whole kernel corn, drained, cream-style corn, corn muffin mix, eggs, lightly beaten, cheddar cheese, shredded

cream cheese, softened, milk, eggs, beaten, whole kernel corn, drained, cream-style corn, corn muffin mix, shredded cheddar cheese

cream cheese, softened, milk, eggs, beaten, whole kernel corn, drained, cream-style corn, corn muffin mix, cheddar cheese, shredded

first layer, corn, creamed corn, non-fat sour cream, low-fat ricotta cheese, dry corn bread mix, second layer, rotisserie chicken, shredded, shredded cheddar cheese, enchilada sauce , or more as needed, wholly guacamole dip

frozen chopped broccoli, frozen cream-style corn, herb seasoned stuffing mix, divided, cream of mushroom soup, undiluted, egg, beaten, butter, melted, onion, finely chopped, shredded sharp cheddar cheese

cheese whiz, cream-style corn, frozen mixed vegetables (your choice ), potato (diced and cooked ), chicken bouillon cube, water

cream cheese, softened, ranch dressing mix, whole kernel corn, drained, black olives, chopped, green chilies, drained, red, green, or yellow pepper, chopped

cream-style corn, eggs; beaten, mexican cornbread mix, oil, garlic powder, salt, grated cheddar cheese

cream cheese, softened (fat free is ok), dry ranch dressing mix, red bell pepper, chopped, corn, drained, chopped green olives, drained, green chilies, drained

corned beef, pack of cream cheese, hidden valley ranch dressing mix

chicken breasts, rotel tomatoes, corn (do not drain), black beans (drained & rinsed ), ranch dressing mix, cumin, chili powder, onion powder, cream cheese (8oz.)

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

butter, softened, egg whites, fat free cream cheese or 1 (8 oz) package cream cheese, softened, chopped onion, chopped red bell pepper, whole kernel corn, drained, cream-style corn, corn muffin mix, black pepper

butter, melted (or very soft ), oil, eggs (or use 3 egg whites), cream cheese (very soft ), green onions, finely chopped, red bell pepper, seeded and finely chopped, jalapeno pepper, seeded and finely chopped (optional), corn niblets, drained, cream-style corn, corn muffin mix (jiffy is good), black pepper, grated parmesan cheese

cream cheese, butter, whole kernel corn, creamed corn, corn muffin mix, eggs, shredded cheddar cheese, hot sauce, honey