In a week that already seemed full and overwhelming, I was on Halloween treat duty.
But this week, it just seemed like too much. Like no matter how hard I tried, the creativity wasn’t coming. I blame pregnancy brain (which is convenient, it accepts the blame for everything). So after consulting Pinterest, that Pinterest is so smart and creative (insert sarcastic tone here), I decided to make some Frankenstein shaped Rice Krispie treats.
So. I made the treats with the help of Gavin. (Note: As soon as they turned green, he told me that he wouldn’t be eating one. Perfect.)
I ran off to the store to buy extra googley eyes. I mean, who wants to be the kid who ends up with the one eyed Frankenstein Rice Krispie treat because Gavin’s lame mom didn’t buy enough? Am I right? Right.
Cue the night before Halloween when the Krispies (green non edible to Gavin Krispies) were made and I had just spent a half hour sitting with a very sick two year old helping her to get to sleep.
I cut up said Krispies, that actually for reasons I’m not 100% sure about seemed more like Rockies, and began to panic about the texture, color, and disproportionate shape of my treats. Something in the back of my brain began gnawing at me . . . was I really on treat duty? Maybe I was supposed to bring plates or something . . . I checked the email . . .
I was on treats for Christmas!!
I asked Nathan if maybe we could just cut them into trees and save them. He looked at me like I was (am?) insane and suggested I put my feet up on the couch.
Lucky for you, I did manage to make an appetizer that is the right color, the right consistency, and for sure the right taste. And it would be great at a Halloween or Christmas party!
This Creamy Corn and Bacon Cheese Dip is so super simple to make, and it’s really delicious. It has the sweetness of the creamed corn, the saltiness of the bacon, and the kick of the pepper jack cheese and jalapeños, a flavor combination that I think is kind of addictive. Serve it with chips or a knife and some crusty bread, and you have a great holiday (or any day) appetizer!
- 8 oz cream cheese, at room temperature
- 1/2 pound bacon, cut into small pieces and cooked
- 4.5 oz can diced jalapenos
- 14 oz cream corn
- 1 cup pepper jack cheese
- Preheat your oven to 375.
- Use a hand mixer to blend the cream corn and cream cheese. Mix in the bacon and jalapeños, top with cheese, cover and bake for 30 minutes.
- Remove the cover, return to the oven and continue baking for 15 minutes.
- Serve with tortilla chips