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Mexican Corn Recipe

1 pound
1 – 8 ounce
2 tablespoons
8 ounces
frozen whole kernel corn
cream cheese, cubed
salsa
cheddar cheese, shredded

Stove Temp: medium
Pan Type: sauce pan


Mexican Corn Directions

Combine corn and cream cheese into a sauce pan.
Cook the corn over medium heat until cream cheese is melted.
Add mexican salsa and cheddar cheese.
Heat mexican corn thoroughly.

Recipe Servings: 4


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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

Recipe For Happiness

2 Heaping cups of Patience
1 Heart full of Love
2 Hands full of Generosity
1 Head full of Understanding
and a Dash of Laughter

Sprinkle generously with kindness, add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.



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