Southwest Creamy Corn

1/2 c butter (1 stick)
3 cans of diced green chili
1 cream cheese package
2 cans of corn
garlic salt
salt & pepper

Sauté the butter and green chili. Add the cream cheese and stir till creamy. Next, drain the 2 cans of corn and add them to the creamy mixture. Finally, add the garlic salt,  pepper, and salt to taste! LAST…EAT IT ALL UP! Yummy in my tummy!


Ginger Snaps

Cream Together:
3/4 c shortening
1 c sugar
1 egg
1/4 c molasses

Stir In:
2 c flour
2 tsp soda
1 tsp cinnamon
1/2 tsp salt, cloves, and ginger

Mix Thoroughly. Roll into tsp size ball and then roll in sugar. Place on cookie sheet and bake at 350′ for 8-10 minutes for a soft cookie. For a little more crunchier cookie-cook for 1-3 minutes longer- just don’t burn them!

Enjoy! Doesn’t last long! (Jan Leach doubles this recipe & it still doesn’t last long- but it helps!)