{A Tribute to Some Great Recipes...Creamed Corn}

I have found some really outstanding recipes on food blogs that I visit regularly. With that being said, I thought that I would start something new by honoring those recipes. I hope that the authors of these recipe blogs will find this flattering and not be bugged by the fact that I am essentially stealing their recipes to post here.

The first recipe, Creamed Corn is one that I have come to love, love, love. My entire family loves it too! You can find this recipe on "Kearnzie Cooks" along with many other great recipes.

Creamed Corn
2 lb
1 1/2 cubes Cream Cheese
1 C Whipping Cream (can use milk)
2 tsp Sugar
1 tsp Salt
1/2 tsp Pepper
1 cube Butter

Cook in crock-pot until it bubbles.

Give this recipe a try. I highly recommend it.

{Skillet Potatoes w/ Bacon & Cheddar}

Here's what you need:

4 slices bacon cute into 1/2" pieces
1 onion, chopped
2 lbs. Yukon gold potatoes (about 6), thinly sliced
1 Cup Shredded Cheddar Cheese
6 Tbsp Sour Cream

Cook bacon in a large nonstick skillet on medium heat until crisp. Remove bacon, but reserve 3 Tbsp. of bacon drippings. Drain bacon on a paper towel. Add onions to skillet and cook for 5 minutes. Stir in potatoes; cover. Cook on medium-low heat 20 to 25 minutes or until potatoes are tender, stirring occasionally. Top with cheese and bacon, cook covered 1 to 2 minutes. Serve with sour cream.

{Creamy Parmesan Mashed Potatoes}

I met Mindi a few years ago when she lived in my neighborhood. I always thought she was a very nice person, but never had a chance to get to know her well until about two and a half years ago when I joined her Bunko group. She is a wonderful person and I have loved getting to know her. One of the many wonderful things that I have learned about Mindi is that she is an absolutely fabulous cook! One of the best of the best. I am so thrilled that she is joining me in sharing her recipes with all of you. Thanks Mindi!

Here's what you need:

2 lbs. red potatoes (about 8), cut into 1/2" chunks.
1 Cup chicken broth
4 oz. Neufchatel Cheese
1/2 Cup Light Sour Cream
3 Tbsp. Grated Parmesan Cheese

In a saucepan place potatoes and chicken broth. Bring to a boil on high heat; simmer on medium heat for 15 minutes, stirring after 8 minutes. Uncover; stir potatoes. Simmer, uncovered for 5 to 6 more minutes or until potatoes are tender and most of the broth is absorbed.

Add Neufchatel cheese. reduce heat to low. Mash potatoes slightly until cheese is melted. Add sour cream and Parmesan cheese; mash until potatoes are smooth and heated through.

{Garlic Cheddar Biscuits}

Who loves those wonderful biscuits at Red Lobster? Then you'll love these.

Here's what you need:

1 Cup Flour
1 Tbsp. Sugar
2 tsp. Baking Powder
1/2 tsp. Salt
3/4 tsp. Garlic Powder

Mix all dry ingredients, then mix in the following:

1/2 Cup Butter (or margarine)
1/3 to 1/2 Cup Milk
3/4 Cup Grated Cheese

Mix lightly to form a stiff dough. Drop or roll and cut. Bake on an oiled baking sheet for 10-12 minutes or until lightly browned in a 400 degree oven. You don't need to butter these, just eat and enjoy!

{Cafe Rio Rice}

I have to admit something here, whenever I make Cafe Rio Salads I usually just use some minute rice. It just makes things that much easier, but this recipe is great if you really want to impress your in-laws or girlfriends. I do love this rice when I have the time to make it. Hey, I'm a mom and that keeps things busy.

3 Cups Water
4 Teaspoons Chicken Bullion
4 Teaspoons Minced Garlic
1/2 Bunch Cilantro
1 Teaspoon Cumin
1 Can Green Chilies
3/4 Teaspoon Salt
1 Tablespoon Butter
1/2 Onion
3 Cups Rice (NOT INSTANT)

Use a food processor to blend garlic, cilantro, chilies and onion. Add all ingredients to boiling water. Put lid on and simmer for 30 minutes.