Roasted Corn Dip

One of our favorite summer dips! Perfect for cookouts or a lazy Sunday afternoon!!

3 Cups cooked corn
8oz cream cheese
8oz shredded cheese (3 cheese or Mexican are my favorites)
1 garlic clove
1/2 small onion
1tsp Chili powder

Preheat oven to 375, spray stone plate or iron skillet

Roast corn over medium high heat in skillet. Corn will brown a bit and may pop. Meanwhile, in separate bowl, cube cream cheese, finely chop onion and garlic (after pressing). Add cheese and chili powder. After corn has browned, not burnt, just lightly toasted, mix into cheese mixture. Transfer to stone plate or iron skillet. Bake for 18-20 minutes, until golden and bubbling. After dip comes out of the oven, sprinkle the top with chili powder and serve with tortilla chips or your favorite cracker!!

Berry Peachy Muffins

2 Large, Ripe peaches (peeled & chopped)
1 Pint blueberries (washed)
4 Tbsp butter (melted)
1 Tbsp baking powder
2 Tbsp cinnamon
2 cups flour
3/4 cup sugar
1 large egg
1/2 cup milk
1/2 cup sour cream

Optional: 2 Tbsp Pampered Chef sweet caramel sprinkle

Preheat oven to 350, grease muffin tins

Peel and chop peaches, wash blueberries. Mix together in bowl....set aside.

In separate bowl mix together flour, sugar, baking powder, cinnamon and caramel sprinkle. Add butter, egg, milk and sour cream. Beat. Fold fruit into mixture, careful not to smash it!! Use a cookie dropper to fill muffin tins half full. 

Bake for 30-35 minutes until toothpick comes out clean. Let cool in tins for ten minutes. Pop out and enjoy :)

Dill Pickle Cheese Ball!!

I am the ultimate cheese ball fan :) Snacky cheese balls to delicious dessert ones, I grew up on the amazingness of fun and easy delectable treats. One of my favorite, and now my family's favorite, is the dill pickle ball!!

2 blocks cream cheese, softened
5 whole baby dill pickles (3 large)
1 package Budding dried beef
2 tsp Crushed Peppercorn
1.5 tbsp dried chopped onion
1.5 tbsp Lawrys Course Ground Garlic Salt with Parsley


Chop up your pickles and dried beef. Add to the 2 blocks of cream cheese. Mix. (I suggest a bamboo spoon...it doesn't stick!) Add garlic salt, chopped onion and peppercorn. Form into ball and let sit in fridge for at least 2 hours. I normally let it sit overnight, in order for the flavors to absorb :) Serve on crackers or pretzels!