Warm Meals for those COLD(brrrrrrrrrr)nights

[Guest]

Deluxe Corn Bread Casserole

Preparation time: 5 minutes

Baking time: 45 minutes

Yield: 8 to 10 servings

1 box Jiffy brand cornbread mix

1 can (14-1/2 ounces) creamed corn

1 can (15 ounces) whole corn kernels, drained

2 large eggs

1 cup sour cream

1/4 cup butter or margarine, melted

1/4 to 1/2 cup shredded Cheddar cheese

1. Preheat the oven to 350 degrees. In a large mixing bowl, mix

together the cornbread mix, creamed corn, corn kernels, eggs, sour

cream, and butter. Transfer to a 13-x-9-inch greased baking dish.

2. Bake for 30 minutes or until the center is firm. Remove from the

oven (you can let cool, if you want to serve it later). Sprinkle the

cheese on top. Return to the oven and bake for 15 more minutes. Serve

immediately.

.

Broccoli Cornbread

Preparation time: 10 minutes

Cooking time: 25 to 45 minutes

Yield: 8 to 10 slices

Ingredients & Directions:

2 sticks butter

4 eggs

10 ounces frozen chopped broccoli, thawed

1 medium onion, finely chopped

8 ounces cottage cheese

2 boxes corn muffin mix

1/2 cup self-rising cornmeal mix

Preheat your oven to 375 degrees. Put the butter in a 12-inch cast-

iron skillet and place the skillet in the oven to melt the butter

while preparing the batter.

In a large bowl, beat the eggs. Add the broccoli, onion, cottage

cheese, muffin mix, and cornmeal mix and mix well.

Remove the skillet from the oven and pour the hot, melted butter into

the cornbread mixture. Mix well.

Pour the mixture into the hot skillet and bake for 35 to 45 minutes

or until golden brown. Serve warm.

.

Tailgate Chili for a Crowd

Preparation time: 20 minutes

Cooking time: 8 hours

Yield: 10 servings

2 pounds lean ground beef or ground turkey

2 jars (16 ounces each) your favorite brand of chunky salsa

2 cans (14.5 ounces each) diced tomatoes, undrained

2 cans (15 ounces each) red kidney beans, drained and rinsed under

cold water

1 bag (16 ounces) frozen corn kernels, thawed

2 tablespoons ground chili powder

2 teaspoons ground cumin

2 teaspoons garlic salt

2 teaspoons dried oregano

Shredded cheddar cheese (optional)

Lightly spray a 6-quart slow cooker with vegetable oil cooking spray.

Brown the ground beef in a large nonstick skillet until no longer

pink, stirring to break up any large pieces. Drain off any fat. Place

the beef in the slow cooker.

Add the salsa, tomatoes, kidney beans, corn, chili powder, cumin,

garlic salt, and oregano. Stir to combine.

Cover and cook on low for 8 hours. If desired, garnish with the

cheddar cheese.

.

Roll-Up Appetizers for a Crowd

Preparation time: 30 minutes

Chill time: 4 to 24 hours

Yield: 84 to 105 appetizers

8 ounces cream cheese, softened

8 ounces sour cream

1 package dry ranch seasoning mix

3/4 cup coarsely chopped black olives

1 pound deli smoked ham, shaved (sliced very thinly)

1 cup shredded cheddar cheese

12 to 15 flour tortillas (8-inch diameter)

In a large bowl, mix all the ingredients together, except the flour

tortillas.

Place 4 or 5 tortillas between two paper towels and microwave for 15

to 30 seconds, until the tortillas are warm and soft.

Spread the mixture over each warm tortilla. Keep in mind that you’ll

be rolling up the tortillas, so make sure that you don’t overstuff

them.

Roll up the tortillas and place them seam side down on a plate.

Repeat Steps 2 through 4 until all the tortillas are rolled up.

Tightly wrap the plate of tortilla roll-ups and refrigerate for 4 to

24 hours.

To serve, slice the tortilla roll-ups in 1/2-inch to 1-inch-thick

slices, depending on your preference.

Enjoy!

Kelly in IL

[Author]

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