{Recipe} Warm Corn Dip for game day!

Happy game day, friends!

We’re really excited that football season is here! I ran to the gym this morning, and when I got home, Todd and the boys were sitting on the couch watching College Game Day and flipping between that and the Notre Dame/Navy game.

Our Gamecocks won on Thursday night, by the grace of God. That makes it a lot easier to just relax today and enjoy watching all that other games that are on TV.

I made a few little things for us to munch on while we watch football today, and one of them is my favorite corn dip. Y’all should definitely make this! (And you may even need two batches because if you have a crowd, this dip will be gone in no time and you’ll wish you had more.)

 

I have made two different corn dip recipes and I like each of them for different reasons, so I combined them. One of them is Emeril’s Hot Corn Dip and the other is Trisha Yearwood’s Corn Dip.

Emeril’s is absolutely delicious, but it calls for all fresh ingredients. There is a lot of time spent chopping vegetables and preparing corn, sautéing vegetables and letting them cool before putting them in the dip. It’s delicious, but takes a long time and is very labor intensive. But I love the spices he uses!

Trisha Yearwood’s recipe calls for canned Mexicorn and her recipe is really quick. It’s delicious, but I missed the cayenne, garlic and cheddar cheese from Emeril’s recipe. I really like the combined recipe. It’s spicy and it’s quick!

Warm Corn Dip Recipe

sources: Emeril and Trisha Yearwood

Ingredients

2 (11 ounce) cans of Mexicorn, drained

2 (7 ounce) cans of chopped green chiles, drained

4 ounces of monterey jack cheese, shredded

4 ounces of sharp cheddar cheese, shredded

1 cup of mayonnaise (if you don’t like mayonnaise you could always try cream cheese)

1/4 teaspoon cayenne

1/4 teaspoon garlic powder

1/2 teaspoon salt

1/8 teaspoon pepper

 

Directions

Preheat oven to 350 degreens. Mix all ingredients together in a large bowl, then put in a square baking dish.

Bake for 20-30 minutes, until bubbly. Use corn chips or tortilla chips to dip… enjoy!

 

P.S. Go Gamecocks!

 

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{Recipe} Aunt Johnette’s Hershey’s Cream Cheese Icing

I have about three go-to desserts that I love to make for events or if I’m dropping a meal off with a family. I love making Butterfinger pie, Paula Deen’s Not Yo Mama’s Banana Pudding, and chocolate cake with Hershey’s cream cheese icing.

I made this cake on Tuesday night for a meeting and I needed to bring dessert. Fortunately, for Todd, there were a lot of desserts at the meeting and I brought some cake back home with me. It’s a favorite around here.

This is another recipe that my Aunt Johnette always made. When I was in college, I lived about fifteen minutes away from my aunt and uncle, and I would usually go visit them on Sundays for church and lunch. One of my favorite things my Aunt Johnette made was this cake and this icing.

The cake part is simple. You just take a plain chocolate box cake mix and bake it. Or you can make your favorite family chocolate cake from scratch. Whatever you want to do. Just make a chocolate cake.

It really doesn’t matter because the cake is just a vehicle for the icing. Trust me.

Here’s the icing recipe for you. Let it refrigerate for a while until your cake is completely cooled. Then just spread all of the icing over your cake. You can do a round cake. You can double the icing recipe and do multiple layers of cake. You can do a 13×9 inch cake. I’m telling you, it doesn’t matter! Just eat the icing right out of the bowl if you want to.

Hershey’s Cream Cheese Icing

 

Ingredients:

8 oz cream cheese, softened

12 oz Cool Whip

6 plain Hershey’s bars (finely chopped in the food processor)

1/2 cup chopped pecans

(Or you could omit the chopped pecans and just get 6 Hershey’s bars with almonds instead of the plain Hershey’s)

1 cup powdered sugar

1 cup granulated sugar

Instructions:

Beat the cream cheese with a mixer until it is light.

Beat in the sugars. Stir in a bit of Cool Whip and then gently add the remaining Cool Whip.

Stir in the nuts and chopped Hershey’s bars. Refrigerate until it is cooled and then it’s ready to use on any cake.

 

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{Recipe} Lemon Layer Delight

This recipe is quickly becoming my favorite summer time dessert. It’s not a super quick recipe to make, but it is worth every single minute!

Some of my very favorite recipes are the ones that are passed down in church cookbooks and Junior League cookbooks. My Aunt Johnette gave this recipe to my mom and we made it at the beach a few weeks ago.

And we had it again yesterday for the 4th of July.

There are a few steps involved and little boys love to lick the beaters in between the steps!

This dessert is served cold and has four layers. So the recipe is organized by the layers.

Lemon Layer Delight!

Crust (bottom layer)

1 cup flour

1 stick melted butter

1 cup finely chopped pecans

Directions: Mix well and spread in a 9 1/2 x 13 baking dish and bake at 350 degree for 30 minutes or until slightly browned. Let the crust set out and cool completely.

Layer #1

1 cup Cool Whip

1 8 oz package of cream cheese

1 cup powdered sugar

Directions: Mix well and spread over the cooled crust.

Layer #2

2 egg yolks

Juice of 2 lemons

1 can of sweetened condensed milk

Directions: Stir together and pour over the first layer.

Layer #3

Top with a container of Cool Whip (or real whipped cream, as we prefer!) and garnish if you like. Refrigerate until you’re ready to eat!

Note: There are raw egg yolks in this recipe. I Googled some options for a substitute and didn’t really see anything that would work other than heavy cream. But unless you or a guest has a raw egg allergy it is fine. Just make sure you buy pasteurized eggs for this recipe.

 

You can fix this recipe with different flavors for the filling, but I love the lemon in the summer time. I’ve had it with chocolate a lot, too, and that’s also a crowd pleaser.

I just love garnishing with sliced lemons and lemon zest.

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Miss Janice’s Tea Cake Recipe

One of the most nostalgic desserts for me is the tea cake. They used to remind me of my maternal grandmother’s house. Mamaw made the best tea cakes. They were crunchy, buttery, and tasted light as a feather. They are the perfect summer cookie.

When Hudson was born, my mom used her good friend, Miss Janice’s recipe to make tea cakes to have at the house. This recipe is even better than my Mamaw’s. Now when I taste tea cakes I think of the summer that Hudson was born.

We’re at the beach this week, and before my we left my house, my mom whipped up a big batch of tea cakes for us to bring to the beach. We’re all fans of the tea cakes!

Miss Janice reads my blog and agreed to share the recipe with all of you. Enjoy!

Miss Janice’s Tea Cakes

Ingredients

2 sticks butter, room temperature
1 cup sugar
1 cup vegetable oil
2 eggs
2 teaspoons vanilla

4 1/2 cups flour, sifted
1 cup confectioners sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cream of tartar

Directions

Cream butter and sugar then add remaining 3 ingredients, mixing together.

In a separate bow, mix the remaining ingredients together (flour, confectioners sugar, baking road, baking powder, and cream of tartar.)

Combine the two bowls and mix well. Drop by teaspoon on parchment paper lined cookie sheet. Press down with tips of fingers.

Bake at 325 degrees for 20 minutes or until just browning around edges. The key to the crispy, light texture is pressing down before baking.

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