Tag Archives: Cajun Mama Cooks

Momee’s cornbread dressing

I have already mentioned my feelings about Momee’s cornbread dressing but let me say this again…as far I am concerned this is the BEST cornbread dressing recipe in the world.  The woman who gave me the recipe was beyond the best. Momee was my mom’s mom.  Her name was Beulah Mae and she was beautiful and funny and kind and so many things all rolled into one.  I am so blessed to have called her my grandmother and know that part of her lives on in me and in my kids.  She was a diva before I ever heard anyone called a diva.  She was the hardest working woman I ever knew and always knew how to look on the bright side in any situation.  She passed away in 2002 and I still miss her every day.  But she wouldn’t like me dwelling on her absence and would fuss at me for even mentioning that, so let me stay focused.  She believed in looking ahead you, not behind.  I would like to believe she is the one who ingrained that in me.   She was a strong, feisty spirit who lives on through  my sisters and I, my cousins, their kiddos, my kiddos, my nieces and nephews, and every single time I make this most delicious cornbread dressing, something I know she would really like.  I actually had the foresight to ask her to write down her recipe many years ago and I have a framed copy hanging in my kitchen.  She is never very far from me.  When I am running around the kitchen like a chicken with its head cut off, I can so hear her whispering to me “ma petite (which sounded like mop tit and my sisters and I thought that was what she was saying for years  until she corrected us lol!) calm down.  Stand up straight my baby.  Smile.  You’ll get this all done.  Take your time baby.”  That thought makes me tear up and smile at the same time.  So if you are looking for a wonderful cornbread dressing to make this Thanksgiving, Christmas, or New Years (we had had it at all 3…thank God) give this one a try.  Momee would like that.

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Such a beautiful lady…inside and out…

Momee’s Cornbread Dressing

Ingredients

1/2 stick of butter

3 cloves of garlic, minced

3 boxes of corn muffin mix

1 onion, diced

3 stalks of celery, chopped

1 large bell pepper, seeded and chopped

1 bundle of green onions (I say at least 5 or 6) chopped, green parts only *

salt and pepper to taste

sage, to taste

3 or 4 boiled eggs, sliced

1 pack of turkey wings (I usually have the best luck finding these at Kroger, in the frozen meat section)

Directions

Make up your corn muffin mix according to directions.  So to prepare three boxes, just add 3 of whatever 1 box calls for.  Got it?  Now, I am sure I don’t have to specify which kind of corn muffin mix I use…but just in case…Jiffy my friends.  I am not even sure there is any other kind.  Bake your cornbread in a prepared 9 x 13 pan.  Bake at 350 until done.  Set it aside.  (I like to do this at least the night before so that the cornbread can stale a bit before I put the dressing together.)

Fill a stock pot halfway full with water.  Add about 3 tsp. salt to the water.  Add your turkey wings and bring to a boil.  Boil until very tender and the turkey meat just falls off the bone.  Remove the turkey wings from the water and put them on a plate.* *Do NOT Discard the stock!!! Set aside the wings and let them cool.  When they are cool enough to handle, take all the meat off of the bone.  Discard the bones.

** SAVE the water.  Do NOT drain.  This is your stock for the dressing or will be when we are done with it!  Keep the stock at a low simmer until you need it.  Just put  the stockpot on a back burner and set the heat to low and just let it simmer away.  We will come back to that.

In a skillet, melt butter and then saute the celery, bell pepper, onion, green onions and garlic over medium heat until “wilted” (that is a Beulah Mae term..this means until tender). Add a pinch or two of kosher salt and a sprinkle of black pepper.  You can also add a little bit of Tony’s at this point too. *my best friend, Lolly, taught me to cut the green onions by using a pair of kitchen shears.  Her mother in law, Mrs. Fern, taught her this trick and she passed it on to me.  I am so grateful.  That trick has made things much easier as green onions can be hard to cut with a knife.  Hope that helps!!

To your simmering stock, add kosher salt and pepper to taste.  You want it to have a good flavor to it, but not too salty.  I will tell you what I do.  I add a tablespoon of turkey bouillon base to this stock to give a deep flavor.  It normally comes out perfectly.  My dear friend, Lisa, turned me on to bouillon base a few years ago for my gravy making, and I have never looked back.  It can usually be found near the cans and boxes of broth, and other soups on the very top shelf.  It is in a short wide glass jar and is some “good stuff” as Lisa is fond of saying.  Anyway, whisk in tablespoon of this base to your simmering broth.  You may want to use a little more, depending on your family’s tastes.  It is definitely optional, but you won’t regret it.

Now, you should have some cooked cornbread, sauteed veggies, some stock and some turkey meat.  Ya’ll ready?  Ok…now I take my big ole silver bowl and I crumble the cornbread into the bowl.  Now, add your sauteed veggies to this.  Now, add your turkey meat.  Ok, get your hands in this bowl, and mix it all up really well.  That’s it!  You’ve got it!!  Beulah would be so proud!!  Ok, now, little by little you are going to ladle some of your stock into the cornbread mixture.  Ladle until this is the consistency of cream of wheat.  It is not too moist, but not too dry.  Use your judgement.  You just want to make sure that it does not dry out when it cooks.  Now, season with rubbed sage to taste.  I really cannot tell ya’ll how much sage I use.  When I make my dressing in a few days, I will try to update this with an approximate amount.  I would definitely say at least 1 1/2 tablespoons of the stuff.  What makes this dressing unique is the sweetness of the corn muffin mixed combined with the savoriness of the sage so don’t hold back, unless you dislike sage…in that case, you may not like this.  🙂  Once you are satisfied with the moistness and savoriness of your dressing,  add this mixture/concoction to your prepared 9 x 13 pan that you prepared by spraying with cooking spray or rubbed butter all over.  Now lay your boiled egg slices all over the top of your dressing.  I rather it with the eggs.  I am not sure where this came from or if it is a Southern thing, but I love boiled eggs on top of my dressing.  Some of my cajun mama facebook friends and I had a discussion about this and it seemed pretty common to add boiled eggs to your dressing.  Of course, if this is not your thing, just omit this step.  Also, if you find the adding boiled eggs to your dressing odd please feel free to leave me a comment.  I would like to hear from you.

Ok, now you cover your pan of dressing with foil and bake in a 350 degree oven for about 35-40 minutes.  It may take about 50 minutes or so, depending on your oven.  I would definitely check it after 30 minutes or so.  Once the dressing is almost done enough, you can uncover it so it gets nicely browned.  Cook it about 5-10 minutes uncovered then remove from oven and let cool.

Get ready to slap hands and “tasting spoons” away from the pan.  My cousin Robin and I would sneak as many bites as we could before Momee noticed and shooed us out of the kitchen.  Momee’s kitchen on Thanksgiving morning was warm, full of love, and smelled like cornbread, turkey and sage.  Some of my best memories were made in there.  Every Thanksgiving just about, Robin and I manage to text each other and say “hey making Momee’s dressing and thinking about you.”  I think Momee would love that.  No, I know she would.  I hope your kitchen is full of warmth, good smells, and lots of love on Thanksgiving morning.  May you have many blessings to count and many memories to be shared and made.  Love from Cajun mama’s kitchen to yours. ~AMB

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I cherish this almost more than I do the picture above.  It is like she is right here with me.  

Naughty brownies

Now the original name of these brownies is “slutty” brownies and “lady of the night” brownies.  I am really not sure where that name comes from unless it is the fact that you feel downright bad about yourself for making them let alone eating one.  I didn’t not let such a notion stop me.  I mean…chocolate chip cookie dough, double Stuf oreos and brownies?  Umm…sounds like a dream come true to me. But truthfully, these things are sinful so I can kind of see why such a name.  But for the sake of any aunts, uncles, friends’ parents from elementary school who might follow my blog I am going to call them Naughty brownies.  Also, my 10 year old gets on my Cajun Mama facebook page from time to time and also reads my blog, and I really not ready to answer questions about that name.  And they are naughty, so this name is appropriate.  Anyway, Big Daddy was going to the store this morning to get some stuff for his boat and he asked if I needed anything.  I said yes, 2 packs of double stuf oreos.  He immediately got a worried look on his face and asked if i was ok. He knows that Oreos are my weakness and a bad day could send me into the position.  Hunched over a glass of milk dunking oreo after oreo.  I told him I was fine.  I am making brownies.  He didn’t ask any more questions.  He just went and then came home with a pack of double stuf Oreos and then…gasp a package of Mega stuf Oreos.  Seriously?  Who knew they made those.  Luckily my kids love oreos too, so between putting them in the brownies and my kids’ attacking them like a pack of starved gorillas…no worries about having them around the house.  Ok…I made these brownies once before when I first found them on Pinterest.  I don’t think I cooked them long enough and the batch was too small so I kind of felt meh about them.  That was before Cajun Mama.  I felt like it was my responsibility to try them again and report the results to you all.  So…it was tough but I muddled through.  I took one for the team.  ha ha ha! 🙂  Much better results this time with a few changes to the recipe.

Also, this is NOT my brainchild.  I wish I could claim ownership of such a devilish concoction, but I am not a genius.  i do not know where this originated from but I will give you my take on it and i made some changes so to whomever came up with this recipe…my hat is off to you!!

Naughty Brownies

Ingredients

One recipe of Nestle Toll House cookie dough (off the back of the nestle toll house semi sweet chocolate chips package)

one package of Double Stuf Oreos

One family size package of Betty Crocker chewy brownie mix

Directions

LIne one 13 x 9 baking pan with parchment paper.  Leave some sticking out on each side so you can use it for handles to lift the brownies out the pan later.  Trust me.  Preheat your oven to 350 degrees.

Make cookie dough according to Nestle Tollhouse directions.  Press cookie dough into pan.  Lay enough Oreos on top of cookie dough to amply cover the cookie dough.  Like this…

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Next, make your brownie batter according to package directions.  Pour brownie batter on top of Oreos.  Make sure you spread it evenly over the Oreos and cookie dough.  Pop your pan in the oven and bake for about 40 minutes.  Check them for doneness and continue to cook in 10 minute increments until done.  You will know they are done when the brownies start to separate from the parchment paper and you don’t see any gooey brownie dough when you look at them.  Mine took about 50 minutes to be done.  I made a bigger batch than what the original called for and they cut much better and more evenly.  Plus more to share.  Win!  This batch turned out perfectly.  I let them cool for about 30 minutes and then I took each end of parchment paper and put that on a cutting board.  I then used my beloved Pampered Chef spatula and cut them into squares while simultaneously shooing little hands away until I was done.  Seriously…little people and big men come out of the woodwork when these are done.  Proceed with caution.  So. devilishly good.  Also these would be precious with the seasonal oreos (thought they will not be double stuf) for a little added color.  Hope you enjoy them.

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Aren’t they lovely?  These taste even better than they look.  Promise 

Cajun MAMA side note…So I woke up too early this morning.  Big Daddy had woken up and then my little bull followed suit.  Little Bull wanted a pot pie from the freezer of all things for breakfast.  So BD heated it up for them.  He had no way of knowing that Cookie loves potpies and i had bought that one for her.  She of course woke up this morning and decided she HAD to have it for breakfast.  That is how I ended up at Walmart at 7 a.m. in the frozen food aisle buying another potpie.  So naturally, me being the talkative Cajun I am even without coffee, I share this with the sweet checkout lady.  She gives me a knowing look and tells me “honey.  stop spoiling them children.  They gonna always expect you to do this stuff for them.” I took her words to heart.  She went on to tell me she knows what she is talking about as a 53 year old experienced mom.  I have no doubt she does.  I also have no doubt I probably go too far to please my kids sometimes.  I find it hard to see the line sometimes.  I often wonder if I am the only one.  Am I too self indulgent?  Then I see someone else doing something for their kids and I realize no…I am a mom.  Moms do those things.  Do our kids take us for granted?  Sure.  They are too young to understand why we do it…they just know we do it.  Was going to WM at 7 a.m. on Saturday morning to replace that potpie too much effort for my child who is already struggling to find her place and identity?  I don’t think so.  I want her to know she is worthwhile.  I want her to feel valued.  It is the same reason we moms and dads do any of the stuff we do.  Because we are laying the foundation for their tomorrow.  Does it ensure their love for the long haul?  Maybe.  I don’t know.  All I know is that I cannot give her everything.  I won’t. I cannot give her a pony.  I cannot order everything she wants from the PB Teen catalog.  Even if we could afford it, I would not.  That is not realistic.  I am limiting what Santa brings this year because all that excess is unnecessary and eventually setting me up for having to give more and more.  But I CAN go replace a potpie that was her’s and that I bought because she loves them that got eaten.  I can do that.  I try hard to live my life doing what I can with what I have where I am.  That is all I can do.  Same reason on Saturday when I am too tired to really care, I make trashy brownies, cajun bean and ham soup, a cheese dip for the game.  If it is the small things that become the big things, then I think I am going to make it.   We all will.  Those things I can do.  ~AMB

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Cajun Mama’s Candied Pickles

If someone had told me a few months ago that I would be writing about the awesomeness of pickles…I would have called them crazy.  I mean, what kind of loon writes about pickles?  A pickle freak?  This weekend we went up to my inlaw’s lodge for a little R&R.  Much needed I can say that.  It was wonderful as always with an added twist.  Pickles my friends.  Yes, pickles.  Not just any pickles.  Sweet candied pickles with just enough heat to make them interesting.  Like me.  ha ha ha!!  Apparently all friends and family and lodgers know about these pickles except me.  Not sure what the deal was or if I have been purposely left out of the pickle loop (I am looking at you Debby!!  :)) or maybe because in the past I was pregnant so much I ignored pickles for everyone’s sake??  I really don’t know.  What matters is that I know now.  And they have been coined Cajun Mama’s Candied Pickles.  And a star is born.  I thought about keeping this recipe to myself.  But my sweet mother in law was so kind to share with me and I know the right thing is to share with my friends.  Now this recipe makes a huge batch of pickles but remember my mother in law runs a lodge and part of that is cooking meals and she serves these bad boys with supper every night.  I made the big batch recipe because I plan on sending samples to different friends just to get feedback.  And to get people hooked.  Mwahhahahahaha! (that’s my evil laugh if you don’t know).  I am sure you can cut the recipe in half if you want to, but truthfully the pickles last for a long time in the fridge so just make the whole batch.  Trust me, these pickles will be your new addiction.  We had them last night with our chicken and dumplings, purple hulls and cornbread.  Went just fine believe me.  

Cajun Mama’s Candied Pickles

Ingredients

1 gallon jug of hamburger slices (pickles)

6 tsp. garlic powder with parsley flakes

6 ounces of Louisiana hot sauce

4 pounds of sugar (yes, 4 pounds. Hence the name candied…)

Directions

Drain the pickles in a big colander.  No need to save the juice, but you do need to save the jar.  In a huge bowl, add your sugar (all 4 pounds…go on.  Just do it.  Yes, its so bad but so good), hot sauce,  and garlic powder.  My mother in law (aka Deb as I will refer to her from here on out) said to just stir it all up by hand.  I will warn you that it gets very sticky.  Push through this.  Just get it the sugar mixture mixed up a little.  Add in some pickles and  then mix by hand.  Add more pickles and continue to mix by hand until all of the pickles are mixed in.  Get those pickles in that juice friends.  Try to not lick your hands…but you will want to.  The juice is addictive.  

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Now what I did was just cover my big silver bowl well with saran wrap and store them in our outside fridge over night.  I had a rough evening last night and ended up being kind of bossy to Big Daddy and made him stir the pickles a few times in the evening. Then this morning, I transferred the pickles and that yummy juice back to the big jar.  

 Ok, ok…truth…I was more than a little bossy.  I would have given Hitler a run for his money.  As a Cajun MAMA side note let me give ya’ll a good piece of advice.  Don’t try to do it all.  You can not be it all to everyone.  You cannot push yourself until there is no more.  I mean you can, but you will eventually be setting yourself up for disaster.  As a stay at home mom, you would think I would have plenty of time to get everything done…you would be wrong.  As moms and dads, there is only so much of us to go around.  Heck as friends, daughters, sons, cousins, siblings…whatever your role…there is only so much of you to go around.  I know better and still yesterday I fell prey to the “just a little more”  mentally.  Everyone in my household lost with me in that state of mind.  I never sat down, did not enjoy my family, turned into a screaming frustrated banshee by 6 p.m. and was just in general ticked off.  That is no way to live.  Sure, life with kids, 4 kids, however many you have, 2 dogs and a cat and a husband…homework, suppertime, bath time (aka the Shamu halftime show in our house…geez Louise they make a mess), life is chaotic and overwhelming.  But when I try to throw in a bunch of extra stuff…I start to backslide.  Maybe it is just me.  I don’t know.  I just know that I should have just left it at making supper and making pickles.  The pickles turned out fabulous.  I am eating some as I type.  These computer keys are getting sticky.  🙂

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Love these pickles!!!!  

 

Slowcooker Caramel Apple Cider

Holy cow friends, this is one delicious recipe.  I have had this one for a while, just waiting for semi fall like weather to get here.  I needed to get my recipes turned into my editor for my Red River Moms column and since we are working on the November issue, I figured it was a perfect time to try it to test it out for my column.  Well I was not disappointed.  So. dang. good.  While it is cooking, it makes the whole house smell so inviting and tastes like Fall in a mug.  It is a copy cat Starbucks ecipe that I came across on Pinterest and I thought it sounded yummy.  I have never ordered it at Starbucks and actually  just noticed it for the first time on the menu the other day.  First sip and I was hooked!!  It warms in the crock pot making it fuss free to boot!!

You will need a small crock pot for this.  I used my 4.5 quart and it was a little too big.  It still worked fine though so if that is what you have you can use it and if you are making it for Halloween night or for guests arriving on a (hopefully) chilly Thanksgiving morning, this could and should be doubled and the 4.5 quart size would actually be perfect.

Slowcooker Caramel Apple Cider (adapted from crockpot 365 blog) 

Serves 4 but can easily be doubled

4 cups apple cider

3 Tablespoons caramel syrup (the ice cream topping…like Smuckers)

1/2 Tablespoon ground cinnamon

1/4 teaspoon ground cloves

whipped cream in the can for topping and extra caramel syrup for drizzling

Directions

In a 2 quart slow cooker, combine all ingredients except whipped cream.  Whisk all ingredients together until good and combined.  “Cook” on low for around 4 hours.  Ladle into mugs and top with a good dollop of whipped cream and drizzle a little caramel syrup on top for good measure.  Now…call me crazy…but next time I am going to sprinkle a little fleur de sel (flaky salt) on top.  Because I am a sucker for salted caramel anything.

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Fall in a mug my friends!!!

White Chicken Enchiladas

So a while back, there was this recipe floating around Facebook.  Everyone was sharing it and commenting on it.  I prefer not to comment, I just prefer to cook it.  And I did.  This is THE white chicken enchilada recipe to beat all white chicken enchilada recipes.  They are so fabulous.  They are so easy.  That makes them Cajun mama style.  If it is easy to yield delicious results, sign this girl up!!!  I am pretty sure you feel the same way so I wanted to share.  I have made them for several friends, and they all loved them just the same.  My mother in law also loved them.  And so did my father in law.  That my dear friends, says it all.  I am not saying that they are hard to please, but they are hard to impress.  And they were impressed.  Especially my one heck of a cook mother in law.  She runs a lodge in Arkansas and she said she wanted to cook them for her hunters.  That is all the compliment I need!!!  These are really delicious and if you are craving Mexican but don’t feel like spending the money (for us it means taking 6 people to dinner…4 of them being kids!) or just don’t feel like going out…this is a definite alternative.  So give them a try and let me know what you think!

White Chicken Enchiladas (adapted from Witchin’ in the Kitchen food blog)

What you will need aka Ingredients:

10 soft taco size flour tortillas (I love the mission bell soft and fluffy ones)

2 cups cooked shredded chicken (you can use rotisserie chicken or bake or boil 2  seasoned chicken breasts until done throughout and then shred them)

2 cups shredded Monterey Jack cheese, divided

3 T. real butter

3 T. flour

2 cups chicken broth

1 cup sour cream

1 4 oz. can diced green chilies

Preheat your oven to 350 degrees.  Spray a 9 x 13 baking dish with cooking spray.

Mix your shredded chicken and 1 cup of the cheese.  Spread about 1/4 cup of the chicken/cheese mixture on each tortilla.  Roll up and place seam side down in prepared baking dish.

In a medium size saucepan, melt butter.  Whisk in flour and cook for a minute.  It will be quite think like peanut butter.  That is what you want.  Now whisk in broth slowly and stir with whisk until smooth.  Continue to whisk over medium heat until thick and bubbly.  Stir in sour cream and green chilies.  You don’t want to bring mixture to a boil because it could scorch and stick and the sour cream could curdle.  Nobody wants that.

Pour thickened mixture over your pan of enchiladas.  Top with remaining 1 cup of cheese.  Bake for 20-25 minutes  at 350 degrees and then switch broiler on hi and cook them for about 3 minutes or until cheese is good and bubbly and there is a little brown on the cheese.  YUM!!!!!!!

I serve this dish with cilantro lime rice you can find in the Mexican food aisle at Target.  It is Archer Farms I believe.  Also, if you love a side of beans, I use Frijoles Mexicana from Bush’s beans.  It is a new line they have and they are in the bean aisle of many supermarkets.  (kroger and Wal-mart carry them here).  Hope you enjoy!  Ole!

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Deb’s pot roast…the last roast recipe you will ever need

So my mother in law and father in law came for a visit this weekend. It was so nice to be with them. They are probably 2 of my most favorite people on Earth. I share no genetic link to them, and yet they treat me like their daughter. They are wonderful grandparents and just fun to be with. Anyway, enough of the mushy love talk…let’s get down to business. My mother in law said she had made one of her roasts this past week and how good it was. She is in fact the wonderful soul who taught me how to cook the roast I had always wanted to cook. This weekend though, she upped her game a little. Told me about a few new additions to her roast recipe and I thought I would share with y’all. I decided on Saturday that a roast would most definitely be on the menu this week. So, I hope I am not being too basic here, but roasts can be tricky. I hope you like this recipe and I promise as I get more of this blogging stuff going on, I will offer more and more recipes and some will be more complex, but being married to a good ole country boy, this is the kind of food I tend to cook more often. So bare with me and please forgive me for not always blogging like I should, it is summer time and my monkeys, I mean kids, are all under foot. Ok so back to the roast…this is what my precious mother in law–Deb the Magnificent 😉 does. It is pretty foolproof and yields fantastic results.

DEB’S CHUCK ROAST

1 3-5 lb. chuck roast
Dales marinade and seasoning
1 packet onion soup mix
Bacon grease (yeah yeah, not healthy, I know…for the purpose of this roast just comply ok? You will be glad you did)
Flour
Salt and pepper
Mushrooms (I used jarred this time because I had some on hand, but she used fresh and I will next time too)
1 cup French fried onions (the last 2 are her new additions that she says made this perfect roast even better and thickens your gravy)

Pour some Dales into a plastic container or a glass bowl that will your roast will fit in. Then put your roast in the dales. Make sure it gets on there real good. And then flip it. Same thing. Then leave it. Let it soak on one side for 15 minutes or so. Then flip it and let it soak on the other side for the same amount of time. Now pour some flour onto a large plate or a dish. Season the flour with salt and pepper. Now dredge the roast, using a big fork or some tongs, in your seasoned flour. Coat it on all sides. Meanwhile, heat some bacon grease over medium low heat (you can use some cooking oil, but Deb says use bacon grease and far be it from me to argue with her) in a large skillet. Brown your roast on all sides until it is nicely browned on all sides. Now transfer that baby into your roasting pan. Cover the roast with the French friend onions. Stir about one cup of water and the onion soup mix. Add some Dales to that. Pour the mixture over the roast. Add your mushrooms. Cover and cook in oven that has been preheated to 350 degrees for about 2 hours. I turn mine after an hour or so to ensure it cooks evenly. Now, it is ready when it is fork tender. Just take your fork and stick it in the roast. If you can turn the fork easily, it is most likely ready. The gravy will be a beautiful rich brown and be so good over rice. (Or mashed potatoes. But I don’t do that since we have potato salad with ours most times). I hope you enjoy it and let me know what you think. 20130617-160706.jpg

Cream cheese corn recipe

Ok y’all! I promised you the recipe for this so flipping amazing and easy you  will want to make it for everyone you know including your mailman, cream cheese corn and I am going to keep my promise. So here it goes…it’s really so easy it is almost criminal that it tastes so good. Aren’t those the best recipes?
I am updating this recipe post as it was the first one I ever posted and I felt the need to say more about this family recipe. This is my mom’s recipe and I have no idea of it’s origins, and once you take a bite, you will not either. I have to double this recipe for my family of 6 each time and it is almost where I need to triple it. Everyone comes and scoops some “tastes” out of the pot into a bowl and then we don’t have much left for the actual meal. This is the perfect side dish to a roast or smothered chicken. It is definitely one of our favorites! And I even took a picture for the post today! I’ve come a long way baby (yes that is a cigarette slogan from the 80’s. That was my mama’s brand…ah memories!! lol!!! ) Enjoy!!!

cream cheese corn

Makes 5-6 small servings

stuff you need~

1 medium onion, chopped fine 
2 Tablespoons Butter 
1 (10 ounce) can of corn, drained (I used niblets whenever possible)
2-3 oz cream cheese 

Melt your butter in a 2 quart saucepan. Sauté onion until tender. Lower your heat some. Stir in the drained corn. Add cream cheese and stir until combined well with corn. Add salt and pepper to taste. You can add a little bit of milk to loosen it up some if the mixture is too thick.

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just a taste

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