Creamy Corn and Bacon Cheese Dip

8 oz cream cheese (at room temperature)

1/2 pound bacon (cut into small pieces and cooked)

4.5 oz can diced jalapenos

14 oz cream corn

1 cup pepper jack cheese

• Preheat your oven to 375.

• Use a hand mixer to blend the cream corn and cream cheese. Mix in the bacon and jalapenos, top with cheese, cover and bake for 30 minutes.

• Remove the cover, return to the oven and continue baking for 15 minutes.

Serve with tortilla chips.

Mexican Pizza

Ingredients

1/2 pound ground beef

1 medium onion, diced

1 clove garlic, minced

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon paprika

1/2 teaspoon black pepper

1/2 teaspoon salt

1 (16 ounce) can refried beans

4 (10 inch) flour tortillas

1/2 cup salsa

1 cup shredded Cheddar cheese

1 cup shredded Monterey Jack cheese

2 green onions, chopped

2 roma (plum) tomatoes, diced

1/4 cup thinly sliced jalapeno pepper

1/4 cup sour cream (optional)

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Coat 2 pie plates with non-stick cooking spray.
2. 
   
3. Place beef, onion and garlic in a skillet over medium heat. Cook until beef is evenly browned. Drain off grease. Season the meat with chili powder, cumin, paprika, salt and pepper.
4. 
   
5. Lay one tortilla in each pie plate, and cover with a layer of refried beans. Spread half of the seasoned ground beef over each one, and then cover with a second tortilla. Bake for 10 minutes in the preheated oven.
6. Remove the plates from the oven, and let cool slightly. Spread half of the salsa over each top tortilla. Cover each pizza with half of the Cheddar and Monterey Jack cheeses. Place half of the tomatoes, half of the green onions, and half of the jalapeno slices onto each one.
7. 
   
8. Return the pizzas to the oven, and bake for 5 to 10 more minutes, until the cheese is melted. Remove from the oven, and let cool slightly before slicing each one into 4 pieces.

Slow Cooker Bacon Potato Corn Chowder

1 pound small red potatoes (cut into 1 inch cubes)

1 small white onion (diced)

2 12 oz bags frozen whole kernel sweet corn

3 cups chicken broth

1 tsp salt

1 tsp ground pepper

1 tsp dried thyme

2 tsp dried basil

1 tsp onion powder

2 cups half and half

2 TBSPs corn starch

1/2 pound bacon (cooked crisply, and diced)

In a slow cooker combine the potatoes, onion, corn, chicken broth, salt, pepper, thyme, basil, and onion powder.

Cook on low for 6 to 8 hours or high for 3 to 4 hours.

Combine a the half and half and the corn starch in a small bowl, whisking until smooth. Stir in the mixture with the bacon and cook 10 to 15 minutes more on high or until the sauce is thickened.