Yummies!

There's been some great-tasting things coming out of our kitchen lately! For Yankton, I made corn dip and cheese spread!  When we got back, I had a container full of fresh strawberries from Getting's Gardens!  There's only one thing to make with that: fresh strawberry pie!  Here are the recipes I used:

 Corn Dip

2 (12 oz) cans shoe peg corn, drained

4 oz. shredded Cheddar cheese

1/4 c. Parmesan cheese

1 c. sour cream

1/2 c. mayonnaise

1 Tbsp. onion

     Mix all ingredients together and serve with crackers or tortilla chips.  Keep refrigerated.

Cheese Spread

1 jar Old English Sharp Cheddar Cheese Spread

8 oz. cream cheese

1 stick butter

     Use mixer and blend all ingredients until smooth.  Keep refrigerated.  Serve with crackers (Wheat Thins are our favorite!).

Strawberry Pie

(The original recipe makes a baked pie crust, but I used a store-bough graham cracker crust.)

Cook until clear:

1 3/4 c. water

1 c. sugar

2 Tbsp. cornstarch

Add:

Pinch of salt

Vanilla

1 (3 oz.) pkg. strawberry Jello

     When cool, add 1 quart sliced strawberries and pour into crust.  (There will probably be a little too much filling for a graham cracker crust!)

ENJOY!!!