Football Food gets stylish!

Yes, football season is now in full swing, and what better to do than hang out with some friends and watch a lil' football? And who says you can't make it stylish? I made some yummy jalapeno corn dip today in my beautiful Cinnabar Baker from Willow House. Look below for the recipe.

The Cinnabar Collection has several beautiful pieces and here are just a few:



Cinnabar Baker




Cinnabar Square Casserole

 This stoneware casserole brings a red-hot pop to your tabletop. Dishwasher, refrigerator, freezer and oven safe to 450°.



Cinnabar Footed Server

 A stack of apples looks festive in our ruffled-edge crimson server. It’s perfect as a countertop fruit bowl, and it’s a buffet-line favorite! This collection also includes Small, Medium and Large Canisters. Nothing spreads comfort and cheer like a hot cup of tea and pretty flowers. Use them every day for flour and sugar, coffee cookies or tea, and break them out for decorating and entertaining on special occasions. Our canisters come complete with air-tight seals and brushed metal fleur-de-lis finials.



Cinnabar Vase

You’ll be tempted to make this your go-to vase. The round shape, ruby color and hand-brushed ruffled edge make it special. Its size — large enough for a bouquet but pretty with a single stem — makes it convenient!

Ok, now for the recipe!

Jalapeno Corn Dip

2 cans of Mexicorn
1 cup of Mayo
1 shredded bag of Parmesean cheese
1 bar of Pepperjack cheese, shredded
2 jalepenos, chopped

Directions:
Shred Pepperjack bar and combine all ingredients. You can add even more peppers... up to 3-4 jalepenos and 1 cayenne. I also sometimes add some chopped sweet red pepper too!

Bake in oven at 400 for about 50 minutes. Serve with tostitos or corn chips.
 
Some prep photos:


Ingredients - Parmesean Cheese, Mayo, PepperJack Cheese, and Mexicorn



Ooooo! Jalapeno's!



Mix it all together - too easy!