Frito Corn Salad

 

Ingredients

• 3 (15-ounce) cans corn, well drained

• 1 red bell pepper, finely chopped

• 2 jalapenos, seeded and chopped

• 1/4 cup finely chopped red onion

• 1 (8 ounce) bag shredded Mexican blend cheese

• 1/4 cup sour cream

• 3/4 cup mayonnaise

• 1/4 cup chopped cilantro

• 1 (9.25-ounce) bag chili cheese corn chips (such as Chili Cheese Fritos®), crushed

Directions

1. Gather all ingredients.

2. Combine corn, bell pepper, jalapeno, red onion, cheese, sour cream, mayonnaise, and cilantro and mix well.

3. Stir in corn chips just before serving.

Nutrition Facts 

            

calories307
total carbohydrate 10g
dietary fiber 1g
total sugars 3g
protein8g
total fat 27g
saturated fat 8g
cholesterol 40mg
vitamin c 28mg
sodium 316mg
calcium 209mg
iron 1mg
potassium 139mg

Southern Living Cheesy Sausage and Croissant Casserole

Ingredients

1 lb. ground pork sausage (such as Jimmy Dean)
1 ¼ cups (5 oz.) shredded Parmesan cheese
1 tsp. table salt
6 green onions, sliced
1 (13.22-oz.) package mini croissants (about 24), torn
Vegetable cooking spray
3 cups milk
1 cup heavy cream
5 large eggs, lightly beaten
2 cups shredded Gruyère cheese (about 8 oz.)

Directions

Cook sausage. Toss with Parmesan cheese, salt, green onions, and torn croissants and place in a 9x13 baking dish coated with cooking spray.

Whisk together milk, heavy cream, and eggs: pour over the sausage mixture. Cover and chill dish for 8 hours.

Preheat oven to 350°F. Uncover casserole, and sprinkle with Gruyère cheese. Bake 45 minutes or until golden. Let stand 10 minutes.

https://www.southernliving.com/recipes/cheesy-sausage-croissant-casserole-recipe

Chile Rellenos Casserole

3 or 4 cans (7-oz) whole chiles
2 cups freshly shredded Monterey Jack cheese , divided
1 cup freshly shredded cheddar cheese , divided
5 large eggs
1½ cups whole milk
3 tablespoons self-rising flour
¼ teaspoon garlic powder, optional
¼ teaspoon salt
¼ teaspoon black pepper
sour cream
salsa

• Preheat oven to 350 degrees F.
• Lightly coat a 3-quart baking dish with nonstick spray.
• Lay half of the chiles in the baking dish in a single layer.
• Sprinkle 1 cup of the jack cheese and ½ cup of the cheddar on top. Repeat layers once.
• In a medium bowl, whisk together the eggs, milk, flour, onion powder, garlic powder, salt, and pepper, until thoroughly combined and no lumps of flour remain.
• Pour mixture evenly over the cheese and chiles.
• Place in the oven and bake for 45 minutes until puffed up in the center and eggs are set and golden around the edges.
• Let stand and cool for 5-10 minutes before cutting.
• Slice into squares and serve with a dollop of sour cream and a little salsa.

Brenda Gannt's Tomato Pie

1 ½ cups mayonnaise
½ cup sour cream
2 cups shredded sharp cheddar
2 cups shredded mozzarella
mild onions, sliced (I use a Vidalia)

2 pie crusts, baked and crispy (this recipe makes two pies)
4 or more large ripe tomatoes, sliced, salted, and drained
1 cup shredded parmesan
basil

Mix first five ingredients in bowl.

In each pie crust, layer:
tomatoes
mixture
basil
tomatoes
mixture
basil
parmesan

Bake at 350 until bubbly, 30-40 minutes.
Makes 2 pies. Approximately 200 calories per ⅛ pie.

https://www.facebook.com/102414758122226/videos/190529775462752/

Baked Ham and Cheese Rollups

INGREDIENTS
1 tube crescent dough sheet
¾ lb. Boar’s Head SmokeMaster™ Black Forest Ham, thinly sliced
12 slices swiss cheese, thinly sliced
½ cup butter, melted {I use salted}
1 Tbsp. poppyseeds
1 & ½ Tbsp. yellow mustard
1 Tbsp. dried minced onion
½ tsp. Worcestershire sauce

INSTRUCTIONS
Preheat oven to 350ºF and grease a 9x13 inch baking dish with cooking spray.
Roll out your crescent dough and and press into an approximately 13x18 inch rectangle. Top with ham and cheese.
Starting on the long side, roll the dough up tightly. Pinch the ends together and place with the seam facing down. Cut into 12 pieces.
Place your rollups in your baking dish, evenly spaced.
Meanwhile, in a small bowl, combine the butter, poppyseeds, mustard, onion, and Worcestershire sauce. Pour the sauce evenly over the rollups.
Bake, uncovered, for 25 minutes until lightly browned.

Macaroni and Cheese

16 oz box of mini shells, drained
4 cups grated cheddar cheese
6 eggs, beaten
1 cup sour cream
1  stick butter, cut into pieces
1 teaspoon salt
2 cups milk

Preheat oven to 350 degrees F.
Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a 9x13 casserole dish and bake for 30 to 45 minutes.

Buffalo Chicken Dip

Too easy...spread softened cream cheese (1 package) in a baking dish (I use a quiche pan, but 9x13 is fine)...spread chopped chicken (I use the fajita strips from the frozen food section at Wal-Mart - 1 bag), pour 1/2 to 3/4 cup of Fred's Buffalo Wing sauce over the chicken. Top with cheddar cheese and bake at 350 until bubbly...way too easy...and great with fritos...c

Ham and Swiss Sliders

3 pkg Pepperidge Farm Party Rolls
1 stick butter
3 T poppy seeds
1 T L&P
3T mustard
onion flakes
1 pound ham, thinly sliced
3/4 pound Swiss cheese, thinly sliced

Cream butter. Add next four ingredients. Spread on tops and bottoms of split rolls. Put ham and cheese on bottom layer of rolls and replace tops. Return to aluminum pans, cover with foil, and bake for 10 minutes in preheated 400 oven. Cut into individual rolls and serve hot.