Mexi-Corn Dip

1 can Mexi Corn
1/2 cup sour cream
1/2 cup mayo
2 cups mild cheddar cheese, shredded
1 Tbs. Tony Chacheres spice
1 Tbs. chopped jalapenos

Serve with tortilla chips!

Mini Cheesecake

Ingredients:

Cheesecake:

• 8 ounces cream cheese, room temperature
• 1/2 cup sugar
• 1 cup sour cream
• 2 teaspoons vanilla
• 8 ounces Cool Whip
  

Crust:

• 18 graham cracker squares
• 1/4 cup sugar
• 1/3 cup butter, melted

Directions:

1. CRUST: Crush graham crackers into crumbs. Add sugar and butter until evenly mixed. Pour into lined muffin tins. bake in preheated 350 degree oven for 4 minutes.
2. CHEESECAKE: Beat cream cheese and sugar together until smooth. Add sour cream and vanilla and beat until mixed well. Add Cool Whip and beat on low until well blended. Do no over beat. Pour into cooled crusts and refrigerate until well chilled. Top with fresh blueberries, strawberries, or whatever fruit you like.
   

Blueberry Muffins with Crumb Topping

Ingredients - Muffin Base:

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries

Ingredients - Crumb Topping:

• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, melted (half a stick)
• 1 1/2 teaspoons ground cinnamon

Directions:

1. Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners.
2. Combine flour, sugar, salt, and baking powder. Combine oil, egg and milk in a separate bowl. Mix the wet ingredients with the dry ingredients. Fold in blueberries. Fill muffin cups 3/4 of the way full, and then sprinkle with the crumb topping mixture.
3. To Make Crumb Toppping: Mix together sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20-25 minutes in the preheated oven or until done.