Cornbread Casserole (made with Jiffy cornbread mix)

Corn Bread Casserole

This is a Cook family recipe that I had at my first Thanksgiving with my in-laws. So delicious I've adopted and adapted it as one of my own :).

2 eggs

1 stick butter – softened

1 8oz sour cream
1/4 c milk

1 can creamed corn

1 can corn – drained

Shredded cheese – ½ - 1 C

1/8 tsp Pepper

2 boxes Jiffy Corn Muffin Mix

Beat eggs and then mix in 1 stick of butter.  Add sour cream, corn, cheese, pepper and muffin mix.  Mix well and pour into 9” X 13” pan.  Bake @ 350° for 30 minutes.  Poke toothpick in center of pan to test for doneness.

Ground Turkey Enchiladas

one large or two small bell peppers
1/2 an onion (yellow or white)
1 tsp minced garlic

1 lb ground turkey
1 packet taco seasoning

8 flour tortillas (taco size)
1 small can meduim enchilada sauce
1 c shredded cheddar cheese

optional garnish: chopped scallions, cilantro or parsley


Filling (could make the night before): Saute peppers and onions in a little olive oil until tender. Add garlic, cook for one minute. Pour contents into a bowl. Use the same pan to brown the turkey. Cook turkey until no longer pink. Drain. Add taco seasoning contents and some water in the pan, stir and simmer for a few minutes. Add turkey to the bowl with the peppers and onions.

Assembly: Heat tortillas in the microwave (one minute on 50% power) so they are pliable. Preheat oven to 400 degrees and spray a 9x13 pan with non-stick spray. Lay out one tortilla at a time and fill with 1/3 cup of filling mixture. Roll tortilla and place seam side down. Pour enchilada sauce over the tortillas. Top with shredded cheese and garnish. Cook for 20 minutes or until the cheese is melted and the tortillas start to brown.

Fruit Salad Variation #1

Mix together in a bowl:
1 container of cool whip
1.5 c vanilla yogurt
1 small package cheesecake flavor instant pudding

Then add:
1 c Frozen Strawberries, sliced
1 can mandarin oranges, drained
1 can pineapple chunks, drained
1 medium fuji apple, diced
1 banana, sliced (add lemon juice to prevent browning)
2 c mini marshmallows

Stir and enjoy! About 8-10 servings.

Yum-o Chili Mac

My version of Rachel Ray's Chili Mac. I don't usually like Chili because I don't like beans, but this is yum- o! It's super-easy and makes incredible leftovers.

1 pound of pasta (penne, macaroni, rotini or bowtie, something bite-size)
1 lb. lean ground beef
2 Tbsp Chili Powder
1/2 tsp crushed red pepper flakes
1/2 an onion
one green and one red pepper (or two green red are sometimes really expensive)
2-3 cloves garlic or 2 tsp crushed garlic (I LOVE the kind in a jar - my hands don't smell afterward)
1 cup of beef stock
1 28 oz can of crushed tomatoes
1 cup of shredded cheddar, smoked cheddar, colby jack or whatever you have on hand


Start a big pot of boiling water, add the pasta when ready. While pasta is cooking, brown meat in large stock pot. Drain meat if desired, and add chili powder and crushed pepper. Stir and then add onions, garlic and peppers, cook until peppers are soft. Add beef stock and crushed tomatoes. Cook a couple of more minutes, add the pasta, mix well and pour into casserole dish. Cover the top with shredded cheese, pop in the oven to broil (or put it on 400 if you don't have a broiler like me). Take it out and serve with sour cream, avocados or crushed chips.

Nacho Chicken

1 can cream of chicken soup
3ish cups of medium salsa
4 chicken breasts

optional seasoning combinations: salt and pepper, chili powder and cumin, lime juice and cilantro

2 cups of uncooked, long-grain rice
1 can (16 oz) low-sodium chicken broth
2 cups water
Optional: garlic salt and onion powder to taste.

Place chicken breasts in slow cooker; I usually put them in there while still frozen. Top with can of soup and salsa. Add in small amounts of optional seasonings if desired (add fresh herbs in at end). Cook on high for 3-4 hours or low for 6-8.

About half an hour before serving time, combine last 4 ingredients in rice cooker or large pan. Cook on medium heat until boiling; turn down the heat a little and cook until all the liquid is absorbed. Leave the lid on until the rice is done!

Serves 4. Great for entertaining since there are only two pots to clean up - and the appliances keep the dishes warm until you are ready to serve!