This is what the dining hall & place settings would look like to accommodate all of our Pixie's Family...

Similar to IowaMan's recipe....

Creamed Corn

2 oz. (1/4 of 8-oz. pkg.) Cream Cheese, cubed
2 Tbsp. milk
1 can (14-3/4 oz.) cream-style corn
1 pkg. (10 oz.) frozen corn, thawed
1/2 cup Shredded Sharp Cheddar Cheese
1/3 cup sliced green onions



COOK cream cheese and milk in medium saucepan on medium heat until cream cheese is melted, stirring frequently. ADD cream-style and thawed frozen corn; stir. Cook 4 min. or until heated through, stirring occasionally. SPOON into serving dish; sprinkle with Cheddar cheese and onions.

And holidays aren't complete without some cranberries... for those that don't like the canned variety...

1 12-ounce bag fresh whole cranberries
2 tablespoons water
1 cup orange marmalade
1 to 2 tablespoons sugar

Place the cranberries, water in a medium saucepan. Heat to boiling. Reduce heat to low. Cover and simmer for 5 minutes, stirring, until the cranberries pop. Remove from heat, stir in the marmalade, and cool. Add sugar if the sauce is too tart. (This can be made up to 4 days ahead.) Cover and refrigerate. Serve at room temperature.Time-saver: Using marmalade to flavor the cranberries is a quick way to add a sweet, complex dimension to a traditionally boring side dish.

And another favorite to be snacked on while watching all the holiday football games...

Buffalo Chicken Dip

4 boneless skinless chicken breast halves, boiled and shredded
1 12 ounce bottle Franks Hot Sauce (plain or Buffalo flavored)
2 8 ounce packages of cream cheese (light can be used, stay away from fat-free)
1 16 ounce bottle Ranch dressing (light or fat-free can be used)
8 ounces Monterey Jack cheese or Cheddar Cheese, grated (2% cheese can be used, stay away from fat-free it melts like plastic)

In a 13x9x2 inch baking pan, combine the shredded chicken meat with the entire bottle of hot sauce, spreading to make an even layer.

In a saucepan, combine the cream cheese and ranch dressing over medium heat until smooth. (alternatively, melt the cream cheese in the microwave and then add the ranch dressing)

Pour this mixture evenly over the chicken. Sprinkle with shredded cheese.

Bake uncovered at 350 degrees for 30-40 minutes or until bubbly. (Watch that the top doesn't get browned.) Let stand 10 minutes.

Serve hot or warm with Doritos "Scoops" (you need a sturdy chip for this!) or celery sticks.

I'll bring the Ceviche...Scallops and shrimps are par-boiled first then marinated in lime juice for about 1/2 hour.Then mixed with chopped ripe tomatoes, sliced red onion,clentro,hot sauce and to make it a "California" dish,toss in some diced avocado.

I mainly do no cook - 3-5 item recipies, but they have to be really delicious as well, so I'll bring my famous jello salad (no water boiling required)

1 pkg jello
1 container of Cool Whip
1 container of Cottage Cheese
1 small bag of blanched and cut up almonds.

mix Cool Whip and Cottage Cheese together until reasonably well blended then add jello (I like the sugar free best - raspberry or orange are my favorites) and then add in as many almonds as you like.

It's light and sweet and SOOOOO simple but everyone always loves it.

(of course if you're making it, you can add other things like fruit cocktail or marshmellows -- or a different nut - or no nuts at all .... whatever you like really).

:P

fzzy I make that same recipe... orange jello (sugar free big box), mandarin oranges (drained), crushed pineapple (drained). I also use the cool whip free and low fat cottage cheese. It's actually pretty healthy for a sweet treat.

Yep, I usually make it with all the fat-free/sugar free stuff as well, but I'm not a fan of fruit, so I don't put those in.

My other famous recipe is (much more fattening):

Cheeseball:

Cream cheese softened, add Seasoning Salt (Lowry's here) and grated onion to taste, then add in pecan pieces. You can coat it with pecan pieces as well, but I'm usually too lazy and just put it in a bowl and serve with crackers and crudite' ... the original recipe called for crushed pineapple, but as noted above, I don't like that added in, so I don't. :D

Yum... all of this sounds sooooo good! I like that fzzy.. Our son's father in law is diabetic and I am looking for something sweet to make that he can eat... :D

I have a cheeseball recipe too.

Cream cheese softened
Add 1 packet of powdered ranch dressing
cut up scallions (small)
cut up sliced beef (package) into small squares

Mix together and roll into a ball (saran wrap works, but just putting it into a bowl works too) and server with club crackers or those club cracker sticks.

Cranberry Vodka Slushies (Because the holiday's are always better with a buzz :D )


1 can frozen lemonade
1 can frozen orange juice
1 can or bottle of cranberry juice
3 cups of boiling water, steep 4 tea bags for 5 minutes.
1 cup of sugar
1 bottle (the bigger the better) of vodka ( you can use rum or whatever)

Mix all together and put in the freezer to harden (a day or so)

Scoop into glasses and top with 7-up. Yummy!!!

This scalloped pineapple casserole is a wonderful accompaniment to ham or pork.

INGREDIENTS:
1 cup butter
2 cups sugar
4 eggs, beaten
1/4 cup milk
4 cups white bread cubes
1 can (20 ounces) crushed pineapple

PREPARATION:
Cream together butter, sugar, and eggs. Stir in remaining ingredients and blend well. Place in a buttered 11x7-inch baking dish; bake at 375° for 15 minutes, then at 350° for about 50 to 60 minutes.
Serves 6 to 8.

Since I'm really not that comfortable in the kitchen I'll see if I can talk Scotz into helping me provide some musical accompaniment.

umm...Hot Chicken Dip as an appetizer

1 block of cream cheese softened
1 10oz can cream of chicken soup
1 can of rotelle
1-2 cans cooked chunk chicken

Over med heat stir cream cheese and cream soup till blended; stir in rotelle and chunked chicken. Heat to a simmer, stirring frequently till thickened.
Serve with Tortilla chips or triscuits.

Well, being a guy whose cooking talents are limited to the BBQ and breakfast, I will bring the BEER!

:cheers:

ShadowDancer, what is a can of rotelle -- I looked up rotelle and it says it's those wagonwheel shaped pasta, is that what you use (if so, approximately how much is a can [2 cups??] or is it something else?

Thanks! ... I ask because it sounds like one of those dishes that I could do! :)