In large, over medium heat, melt butter.  Add garlic, corn and scallions.  Cook for 10 minutes, stirring frequently.  Add bacon, stir, and remove from heat.  Allow to cool for 10 minutes.  Cut cubanelle peppers in half and remove seeds.  Place on baking sheet.  Add cornbread mix, milk, eggs, and black pepper to corn mixture.  Mix well.  Add cheese and mix.  Fill peppers with cornbread mixture.  Bake for 20 - 25 minutes at 400 degrees.

Cornbread Stuffed Peppers

Cheesy Sausage and Bean Dip 

Apple Cranberry Dip 

2 red delicious apples, seeds removed and chopped
5 oz dried cranberries

In a sauté pan, add 2 teaspoons of fat from bacon.  Sauté spinach over medium heat for 2 - 3 minutes, until wilted. :et spinach cool for 5 minutes.   Crumble bacon and place in a medium bowl.   Add spinach and onion soup mix.  Mix well.  Add Scour cream and mayonnaise.  Mix well.  Chill for 2 hours before serving.  Serve with pita chips.

8 plum tomatoes, seeds removed, chopped
1 small sweet onion, chopped
3 cloves of garlic, finely chopped
1 14.5 oz can black beans, rinsed and drained
1 11 oz can shoepeg corn, drained

1 TB spicy mustard
1/4 tsp salt
1/4 tsp ground black pepper
1/4 tsp granulated garlic

In a large bowl, mix all of the ingredients.  Refrigerate overnight.

In a medium size pan, over medium high heat, brown sausage for about 8 - 10 minutes until crumbled.   Add salsa and beans. Reduce heat to medium, stir and cook for 5 minutes.  Add cheese, reduce heat to medium low, stir and cook until cheese is melted.

1 cup onion, finely chopped

1 cup celery, finely chopped

1 cup red pepper, finely chopped

4 TB butter

1/4 tsp salt
1/2 tsp ground black pepper
1/2 tsp granulated garlic

1 (14.5 oz) petite diced tomatoes, drained
1 cup grated parmesan cheese

Stuffie Cakes

Bacon and Spinach Dip 

8 0z light cream cheese
8 oz  light sour cream
3 TB prepared pesto

16 oz sour cream
1/2 cup mayonnaise

In a large saucepan, melt butter over medium heat.  Add onions, celery and pepper and cook for 5 minutes.  Add chorizo and cook for 5 minutes.  Add clams and clam juice, mix well and cook for 8 - 10 minutes.  Add stuffing mix, mix well.  Let stand for 20 minutes.  Shape into 2 - 3 inch patties.  Bake at 375 for 20 minutes.

Ham Deviled Eggs

12 oz bacon, cooked until crisp
6 oz fresh baby spinach
1 packet onion soup mix

Corn and Black Bean Salsa 

3/4 lb ground chorizo

1 lb chopped sea clams

8 oz clam juice

14 oz herb seasoned stuffing mix

1 lb ground hot Italian sausage
1 (24 oz.) jar medium salsa


12 large eggs
4 oz ham. cut into small pieces
3 TB mayonnaise
1 TB horseradish sauce

Let the cream cheese come to room temperature. In a 2 quart baking dish, mix all of the ingredients.  Bake at 375 for 10 minutes.  Mix well.  Bake at 375 for another 10 minutes.   Mix well.  Chill for at least 3 hours before serving.

2 jalapenos, seeds removed, finely chopped
1 ½ TB dried cilantro
1 ½ tsp salt
½ tsp black pepper
Juice of 1 lime

Pesto Dip

2 TB butter

2 tsp chopped garlic

16 oz frozen corn

1 bunch scallions, chopped

8 slices bacon, cooked until crisp

20 cubanelle peppers

In a medium bowl, add all ingredients and mix well.  Refrigerate overnight before serving.

16 oz. fresh chopped clams
2 (8 oz.) packages light cream cheese
3 TB Worcestershire sauce
2 TB mayonnaise  

2 (8 oz) packages light cream cheese
2 tsp apple pie spice

1 (14.5 oz.) can black beans
8 oz. Velveeta, cubed

3 TB water
2 (8 oz) packages light cream cheese
5 oz craisins

Place eggs in a large sauce pan.  Cover with water and bring to a boil.  When they start to boil cover, remove from heat, and let stand for 15 minutes.  Remove eggs from water and chill for at least two hours.

Peel eggs and cut in half.  Place yolks in a food processor.  Add ham, mayonnaise, horseradish sauce, mustard, salt, pepper and garlic.  Mix in food processor until the consistency of the egg mixture is smooth.  Fill egg halves with yolk mixture.  Chill for 1 hour before serving.

Clam Dip 

In a medium size bowl, mix cream chees, sour cream and pesto. Add tomatoes and mix well.  Add parmesan cheese and mix.  Place mixture into a baking dish and bake at 375 for 20 minutes

16 oz cornbread mix

2/3 cup milk

2 eggs, beaten

1 tsp ground black pepper

1 cup cheddar cheese

Cut apples into large pieces.  In a small saucepan cook apples, sugar, apple pie spice and water over medium heat for 15 – 20 minutes, stirring frequently.  When it’s done it will have the consistency of chunky apple sauce.  Refrigerate apples for at least one hour.  In a medium bowl, mix cream cheese, apples and craisins.  Refrigerate for one hour before serving.  Serve with crackers.

5 McIntosh apples, peeled and cores removed
2 TB sugar
1 tsp apple pie spice

Apple Cranberry Spread