Arrange taco shells on a baking sheet lined with paper toweling. Warm in a 250° oven while preparing egg mixture. In a mixing bowl beat eggs. Stir in drained frozen or canned corn, shredded American cheese, cheddar cheese, or Monterey Jack cheese, chopped... - 44.1871

MAKING 1) In a custard cup add 1 tablespoon butter or margarine and cook on 100% power (high) for 30 to 40 seconds until melted. 2) Add to the crushed crackers and toss to coat. Keep aside. 3) In a 1-quart casserole add red or green pepper strips, onion, and... - 40.0546

Preheat oven to 450° F. Briskly mix corn meal into hot milk, cover, and set aside. Sift flour with baking powder and salt into a bowl. Using a pastry blender, cut in butter until mixture resembles coarse meal. Add corn meal mixture and cheese and stir... - 39.4715

MAKING 1. In a medium bowl or in a food processor jar, add the cheese. 2. Whisk with a fork or pulse to crumble. 3. Add sour cream, dressing or mayonnaise, salt and onion. 4. Blend well. 5. Add the corn and mix thoroughly. 6. Cover and refrigerate for 2-3... - 35.2882

Spray a slow cooker container with butter-flavored cooking spray. In prepared container, combine cream cheese, water, margarine, and Splenda. Add corn and Cheddar cheese. Mix well to combine. Cover and cook on LOW for 4 hours. Mix well before serving. - 33.7349

Bring cheese to room temperature. In large bowl, crumble cheese with fork or blend with mixer to form small bits. Mix in remaining ingredients, except corn, until well blended. Stir in corn. Cover; chill several hours or overnight. Can be stored in... - 30.3446