223198 grande cracked corn cheese squares Recipes

butter or 1 cup margarine, softened, kraft old english cheese spread, softened, egg, chopped green chilies, salsa, shredded cheddar cheese, sliced loaves white bread

butter, softened, sharp american cheese spread, softened, egg, chopped green chilies, drained, salsa, shredded cheddar cheese, loaves (1-1/2 lb each) thinly sliced sandwich bread, crusts removed

butter, melted, chopped onion, all-purpose flour, milk, creamed corn, shredded american cheese, salt, white pepper

onion, chopped, creamed corn, milk (optional), cheddar cheese , chunked, olive oil, pepper

fudge brownie mix, eggs, oil, water, cream cheese, eggs, vanilla, white sugar, flour, chocolate chip

sugar-free canned solid-pack pumpkin, splenda granular (sugar substitute ), egg, vegetable oil, self-rising flour, ground cinnamon, baking powder, ground nutmeg, ground ginger, fat free cream cheese, softened, splenda granular (sugar substitute ), egg

butter, softened, brown sugar , packed, vanilla, flour, pecans, finely chopped, cream cheese, softened, sugar, flour, eggs, half-and-half cream, maple syrup, pecans, finely chopped, pecans, sugar, butter, vanilla

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.

cream cheese softened, duncan hines **pudding** yellow cake mix, whole egg, fresh lemon juice, sugar, vegetable oil

tomatillos, husked and rinsed well, onion, quartered, garlic cloves, peeled, serrano chilies, stemmed, ripe avocados, peeled and diced, chopped fresh cilantro, fresh lime juice, dried corn husks (20-30 husks ), poblano chile, masa harina (corn tortilla mix), unsalted butter, room temperature, sugar, salt (adjust to taste), canned low sodium chicken broth or 1/2 cup vegetable broth, baby frozen white corn, thawed (about 25 oz), coarsely grated sharp cheddar cheese (divided ), baking powder, ground black pepper

mayonnaise, parmesan cheese, grated, monteray jack cheese, grated, green chilies, diced, fiesta corn, drained, jalapeno peppers, chopped

pastry for single-crust pie, unbaked, ears corn (about 1 cup kernels), eggs, milk, light cream (table ), freshly grated parmesan cheese, chopped onions, salt, pepper, bacon, parsley (to garnish )

cornmeal, flour, baking powder, baking soda, salt, buttermilk, eggs, honey, butter melted, corn, cheese, scallions

cornmeal, whole wheat flour, powdered milk, baking powder, cumin, parmesan cheese, grated

vanilla wafer crumbs (about 20 cookies), all-purpose flour, all-purpose flour, granulated sugar, divided, butter, cold (or margarine), hershey candy corn kisses , unwrapped, cream cheese, softened, eggs, milk, vanilla extract, baking powder, non-dairy whipped topping, frozen & thawed, hershey candy corn kisses , unwrapped

softened cream cheese, ricotta cheese, frozen spinach, thawed and squeezed dry, grated mozzarella cheese, basil, chopped garlic, chopped ham, feta cheese, crumbled, artichoke hearts, drained and chopped, phyllo dough, melted butter

yellow cake mix or 1 package white cake mix, butter, melted (no substitutions), almonds, finely chopped or ground, apricot preserves, cream cheese, softened, sugar, flour, salt, vanilla, egg, apricot preserves, coconut