PREP 10 mins COOK 10 mins READY IN 20 mins 6 servings
Ingredients
2 (15.25 ounce) cans whole kernel corn, drained
1 (8 ounce) package cream
cheese 1/4 cup butter
10 jalapeno peppers, chopped (I used on jalapeno pepper)
1 teaspoon garlic salt
Directions
1. In a medium saucepan combine corn, cream cheese, butter,
jalapeno peppers and garlic salt. Cook over medium heat for about 10 minutes or
until heated through, stirring constantly after cream cheese begins to melt.
This was really good!! I used on pepper and it was enough for
us. I liked the crunch that the pepper
made.
I have been reading Sherlock
Holmes. Really been enjoying the first
volume. For me this book is a
keeper. I have been also reading about the
band the Allman brothers . The sad thing
about these guys is that their drug use and sex and alcohol ruled their
lives. To the point that they cared little
for the women and their children. It is needless to say that this book is not a
keeper. My next book will be a short Steven King book.
Work has been very slow. Working one day a week.
We are looking into getting a wheel
chair ramp. Found three web sites that
make the type of ramp that I am looking for.
Hopefully next month we will have a new ramp in place.
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