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Saturdays with Rachael Ray – Cheesy Corn Bites
Filed under AppetizersAug 20A few weeks ago, I was at my sister’s house, watching her kids for a few days while she was out of town. On my last night there, after all the kids were down, I collapsed onto the couch with a copy of one of her old food magazines that I had found in a closet. Before I knew it, I had pulled out 3 more of them, and was going through each page, having inspiration pop into my head from some of the recipes on it’s pages. I got so excited, I didn’t want to go to bed, but I wanted to get into the kitchen instead. I ended up taking home 3 of her magazines. A few days later, when she got back into town, I called her to tell her I had borrowed them. She told me that she would have probably never missed them, and didn’t even know why she kept hanging onto them, because she doesn’t ever use them.
But I’m kind of different. I’m not a hoarder by any means, until it comes to cookbooks or cooking magazines. I just can’t get rid of them. And my most prized – and most used – collection? My Every Day with Rachael Ray magazines. And they don’t just sit there on my shelf. I honestly get at least one of the magazines out every week. There are probably 4 of them on my desk right now. And as much as I look forward to getting my newest copy in the mail, I get just as excited pulling out an old issue and going through the recipes – especially ones that I bookmarked years ago.
This is one of those recipes that I bookmarked a few years back. I was so excited to be doing a week full of corn recipes so that I’d finally be pushed to make these. And let me say – I wish it wouldn’t have taken me 3 years to make them. This is one of those recipes that you will come back and thank me for. Not because I made it up, but because I am sharing it with you, and the people you share these little bites with will love you forever. That’s if you can even make it out of the kitchen, much less out of the house, before eating them all yourself. It was probably a good thing that I only made a half batch of these, because my husband and I polished them off in no time flat. All by ourselves. With football season right around the corner, these would be the perfect football snack. Or a great party snack. Or a great we-are-eating-these-for-dinner snack. It doesn’t matter why you make them, but you do want to make them!!Pin It
Cheesy Corn Bites
from Every Day with Rachael Ray March 2008makes 4 dozen
total time: 30 minutes
8 ounces cream cheese, at room temperature
1 cup shredded pepperjack cheese
1 large egg
1/2 cup frozen corn kernels
48 scoop-shaped tortilla chips
chopped cilantro, for sprinklingPreheat the oven to 350F. Set the chips out on a baking sheet.
In a bowl, combine the cream cheese, cheese, egg and corn; mix completely. Place 1 teaspoon of the mixture into each corn chip. Bake until the filling sets, about 20 minutes.
Sprinkle the corn bites with the cilantro and serve warm.
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Saturdays with Rachael Ray rules:
* You can link any blog post, present or past, as long as it is a Rachael Ray recipe.
* Your blog post must link back to this post, mentioning Saturdays with Rachael Ray.That’s it!! Simple, simple. Just make sure the recipe is a Rachael Ray recipe – it doesn’t matter if it comes from her talk show, 30-Minute Meals, her magazine, or one of her cookbooks. But it must be from Rachael Ray. Any posts that don’t follow these two rules will be deleted from the linky.
I can’t wait to see what you’ve made!
26 Responses to “Saturdays with Rachael Ray – Cheesy Corn Bites”
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These cheesy corn bites have made me so happy to look at. Making them SOON I TELL YOU.
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Kim said on August 20th, 2011 at 7:32 am
I love going through other people’s cookbooks and magazines too. I can see how this one would be a winner, not to mention completely addicting. Pinning it!
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These are cute! I love that they have the crunch tortilla chips with them!
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These could be dangerous for me. I would eat and eat and eat. So yummy!
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Oooh, these sound so good. You’re right, they would be perfect to munch during football games!
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Cassie said on August 20th, 2011 at 11:08 am
I love EVERYTHING about these! YUM!
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I have loved all the corn recipes this week! And this is a great recipe to end it on!
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I love reading kitchen magazines too! I always feel like I’m getting crazy looks when I’m biking at the gym and drooling over pictures of food
These bites look fantastic![Reply]
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What a fun and easy recipe. This is something I know my family would gobble up in a flash. Great photos!
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newlywed said on August 20th, 2011 at 2:33 pm
Wow, these look great! I never would have thought to try this recipe. Thanks for sharing!
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Joanne said on August 20th, 2011 at 7:52 pm
I am totally a cookbook/cooking mag hoarder as well! Although I do use them…every month I pull out my old issues from that month and get cooking. this sounds like a definite keeper of a recipe!
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[...] Taste and Tell’s Saturdays with Rachael Ray for more delicious [...]
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What a cool appetizer! I foresee it being great for a football party!!
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Katrina said on August 21st, 2011 at 2:24 pm
These sound amazing!
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teresa said on August 21st, 2011 at 4:08 pm
oh gosh, I HAVE to make these. i love how cute and bite sized they are. right up my alley.
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I just found your blog on Food Tasting and pinned this recipe. I linked up my Apricot Poppy Chicken dish! I’m your newest follower!
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Katie said on August 22nd, 2011 at 7:41 am
What a genius way to use scoop chips! I love it!
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these are so cute and PERFECT for football sunday!! thanks for sharing!!
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This looks quick, easy, and completely delicious. Can’t wait for movie night with my honey, he’ll love these!
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Candace said on August 22nd, 2011 at 6:07 pm
I LOVE these. I keep the ingredients for these in my kitchen at all times. Sometimes when I’m feeling really adventurous, I add chopped crab meat.
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grace said on August 23rd, 2011 at 3:06 am
in spite of all her detractors, rachael ray has a large impact on a lot of home cooks, myself included. these bites are great!
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Cathy said on August 29th, 2011 at 5:53 pm
I recently made these and they were a huge hit and so easy!!
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Lori said on September 4th, 2011 at 4:10 pm
Can these be frozen to bake at a later date?
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Deborah said on September 4th, 2011 at 8:59 pm
@Lori, I don’t know how well they would do frozen. I think the chip might get soggy. But I’ve never tried it!
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