Creamy Corn

One of my friends made this a few years ago and I tried it out yesterday for Thanksgiving meal... Yummy and easy! (But terribly unhealthy, I'm sure..)

Ingredients:

2 cans corn
1 large sweet onion (chopped)
1 T olive oil
4 oz. cream cheese
Red pepper (to taste: I used about 1/2 T)
Seasoning salt (to taste: I used about 2 t)

Directions:

First,   saute the onion in the olive oil - use medium or medium-low heat, so the onion won't brown but become translucent. This might take 10-15 minutes, but is worth it.
Meanwhile, drain the corn and mix with the cream cheese in a medium pot.  When the cream cheese has melted, and the onions are ready, mix in the onions and seasonings.  Enjoy!

Cherry cherry Yum Yum

This is another recipe from Mom's stuff. I used a pie tin and it fit well.

Crumb Mixture

Mix 3 c graham cracker crumbs (this is about 8 or 9 oz of crumbs) with 1 1/2 sticks of melted butter.

Cheese MixtureCombine an 8-oz package of cream cheese (soften the cream cheese before this or it will be too stiff to spread -- I ended up using a mixer so there wouldn't be any lumps) with an 8-oz tub of Cool Whip.

Layer 1: Spread half the crumb mixture on the bottom of a pan.
Layer 2: Spread half the cheese mixture on Layer 1.
Layer 3: Spread 1 can cherry pie filling on top of Layer 2.
Layer 4: Spread the second half of the cheese mixture on Layer 3.
Layer 5: Spread the second half of the crumb mixture on Layer 4.

Suzie's Candy Bar Pie

Crust

2 c. chocolate cookie wafer crumbs (or use Oreo cookie crust)
1/4 c. sugar
1/2 c. butter, melted
Combine. Press into 13" x 9" pan. Refrigerate 10 minutes.


Filling


Beat:
8 oz. softened cream cheese
2 2/3 c. Cool Whip
Spread over crust. Cover with 1/2 c. chopped candy bar pieces.


Mix:
3 c. cold milk
2 4-oz. instant chocolate pudding
1 t. vanilla
Pour over candy bar layer. Stand 5 minutes. Add 2 2/3 c. Cool Whip and candy bars overall.


Refrigerate 2 hrs until set. Can use 2 ready-made (chocolate) pie crusts instead.

Chocolate Gut Busters

Kathryn Monson says: This is a recipe from my mom (Marilyn Leale). I think the first time I ever tasted it was when we went to Palmyra and she made it there. She did not like to say the name, but it sure was good.

Mix the following and spread in a 9"x12" pan. Bake at 350º for 15 minutes. Let cool.

1 c flour
1 package butterbuds (mixed - makes 1/2 c)
1/2 c chopped nuts

Beat the following. Fold in 1 1/2 c low-fat Cool Whip. Spread over crust.

1 c powdered sugar
8-oz package of cream cheese

Beat the following until thick. Spread on top.
1 small package of chocolate instant pudding
1 small package of vanilla instant pudding
3 c skim milk

Top with remaining Cool Whip. Sprinkle with nuts or chocolate curls or nothing at all. Refrigerate or freeze until pudding sets.