Bacon Jalapeno Corn Dip

Bacon Jalapeno Corn Dip

Ingredients:

8 strips bacon

2 (11 oz) cans whole kernel sweet corn, drained

1 jalapeno, seeded and minced

8 oz cream cheese, softened

1 cup mozzarella cheese, shredded

½ teaspoon salt

Dash of cayenne pepper

¼ cup fresh basil, chopped

Parmesan cheese, to taste


Directions:

Preheat oven to 400 degrees F.

In a cast iron or ovenproof skillet, cook the bacon over medium heat until slightly crispy. Remove from heat and set on paper towels to absorb excess grease. Drain off all but 1 teaspoon of the grease remaining in the pan. We want to use the bacon grease to grease the pan and add more bacon flavor to the dip. Crumble the bacon.

Combine the corn, jalapeno, cream cheese, mozzarella, salt, cayenne, half of the bacon, and half of the basil. Scoop into the skillet and bake for 20 minutes.

Sprinkle with the remaining bacon and basil, and parmesan cheese to taste.

Cheesesteak Stuffed Mushrooms

  Cheesesteak Stuffed Mushrooms

 

Ingredients:

½ - 1 lb thinly sliced top round, chopped into small pieces

¼ teaspoon salt, plus more to taste

1 large red or green pepper, chopped

½ yellow onion, chopped

Oil, for sauteing

20 white mushrooms , cleaned and stems removed

½ cup provolone cheese, shredded


Directions:

Preheat oven to 350 degrees F.

In a large skillet over medium heat, cook the beef, onions, and peppers in oil until the beef is cooked through and the onions are translucent. Drain off any liquid and grease.

Add ¼ cup of provolone cheese to the mixture and mix until melted and well-combined. The provolone should help hold the filling together. Taste, and add more salt if necessary.

Spoon the beef mixture evenly into the mushrooms.

Top with the remaining provolone cheese

Bake until the cheese has completely melted.