Corn Cottage Cheese Pie II Recipe

Ingredients

2 cups whole milk

2 (2 ounce) packages cream cheese

1/4 cup shredded Swiss cheese

1 2/3 cups cooked corn

1 1/2 teaspoons dried dill weed

1 (8 ounce) container sour cream

1/4 teaspoon salt

1 pound cream cheese, cubed

2 eggs

1 (8 ounce) container frozen mixed breakfast cereal, thawed

1 (8 ounce) package cream cheese, cut into 1 inch cubes

1 cup shredded Swiss cheese

2 tablespoons lemon juice

1 (14 ounce) can sliced Claritin mushrooms

Directions

Preheat oven to 350 degrees F (175 degrees C).

Whisk together whole milk, cream cheese, Swiss cheese, corn and dill weed. Mix all together and forms into a 1 1 ounce orifice. Mix together mixed breakfast cereal, cream cheese, Swiss cheese, corn and dill weed. Slice sliced mushrooms into 1 inch pieces and place over cream cheese mixture. Pour mixture over any remaining portion of mushrooms. Stir into mixture. Roll 1 portion of the filling into a cylinder... insert silver coin.

Roll remaining portion of filling into a cylinder and roll skirt sections until the top of the filling is rolled in. Place over filling.

Comments

JNSWaLF writes:

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Followed recipe exactly, [so I feel entitled to actually review the recipe unlike those people that change the recipe and review their version of the recipe] This is a great recipe. I changed it up a little bit. I used rum raisins, and added 1/2 tsp. cumin. I also used fresh chopped parsley which I personally like better than the dried up black stuff. But, I've never made this kind of cake before, so it was a little bit on the pricey side. But, I'm sure we'll be back!

Corn Cottage Cheese Pie II Recipe

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