2 cans Mexicorn (drained)
1 can Rotel tomatoes (chopped fine)
1/2 cup mayonnaise
1 8oz container sour cream
2 cups shredded cheddar
Mix all ingredients together. Refrigerate at least one hour. Serve with corn chips or tortilla chips.
(This also makes a terrific hot dog or hamburger topping.)
Ingredients for mix:
2 tsp. salt
2 tsp. garlic powder
4 tsp. onion powder
2 tsp. pepper
2 tsp. granulated sugar
2 1/2 tsp. paprika
2 1/2 tsp. parsley flakes
Blend above together. Store in airtight container.
To make dip, combine 1 tablespoon of mix with 1 cup of sour cream plus 1 tablespoon mayonnaise. Refrigerate for 1 hour (at least) before serving.
Brush teeth rigorously after eating.
I figured there was no better way to start off my food blog than with my most requested dish: baked eggs. The recipe is my mama’s (guess the title gave that away, huh?) with a few minor changes to accomodate the onion-impaired (a.k.a. me). I am not allowed to show up at my in-laws’ house on a holiday without at least two dishes of these.
8 hard-cooked eggs
1 8oz container sour cream, divided
2 tsp yellow mustard
salt to taste
1 Tb onion powder
2 Tb butter
1 can cream of mushroom soup
1/2 cup shredded sharp cheddar cheese
1/2 tsp paprika
Slice eggs in half, lengthwise. remove yolks and set whites aside. In a bowl, mash yolks with a fork. Add mustard, salt, and 3 TB of the sour cream. Mix well. Fill egg whites with yolk mixture and set aside.
In a saucepan, melt butter and stir in soup, onion powder, and remaining sour cream. Pour half into ungreased 11X7 baking dish. Arrange stuffed eggs over sauce. Spoon remaining sauce over the tops of eggs. Sprinkle with cheese and paprika. Cover and efrigerate overnight. Remove from refrigerator about half an hour before baking. Bake, uncovered, at 350 degrees for 30 minutes or until heated through. Serve immediately
Yield 6-8 servings.