Creamed Corn

I found this recipe on the Kraft site (original here). Obviously it’s an extra creamy version of creamed corn, thanks to the cream cheese. Sounds intriguing, so I wanted to add the recipe to my collection. Besides . . . it’s incredibly easy.


  • 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
  • 2 Tbsp. milk
  • 1 can (14-3/4 oz.) cream-style corn
  • 1 pkg. (10 oz.) frozen corn, thawed
  • 1/2 cup KRAFT Shredded Sharp Cheddar Cheese
  • 1/3 cup sliced green onions


  1. Cook cream cheese and milk in medium saucepan on medium heat until cream cheese is melted, stirring frequently.
  2. Stir in corns; cook 4 min. or until heated through, stirring occasionally.
  3. Spoon into serving dish; sprinkle with Cheddar and onions.

Micro-way-cool Bacon and Green Beans

When I saw Rachael Ray making this recipe (original here) during one of the Food Network Thanksgiving shows a few years ago, it was a definite “duh” moment. Mom loves beans, potatoes, and bacon. Adding bacon to the Thanksgiving green beans reminded us all of that meal and took the every-day side dish to the next level.


  • 6 slices microwave ready-crisp bacon
  • 1 (16-ounce) bag frozen green beans
  • A drizzle extra-virgin olive oil
  • Salt and pepper


  1. Place bacon between paper towels and microwave 60 seconds on high.
  2. Cool bacon and chop or crumble it up.
  3. Place green beans in a bowl and drizzle with extra-virgin olive oil, salt and pepper.
  4. Cover the bowl loosely with plastic wrap and microwave green beans on high for 5 minutes, stir and cook 5 minutes more.
  5. Remove wrap and top green beans with crumbled bacon.


  • We use a similar amount of canned green beans, drained, and reduce the cooking time by half.
  • We usually stir the bacon through the beans to distribute them evenly. That way everyone is sure to get some bacon!