Corn bread and chili bake

Recipe and photo courtesy of Nestle's Holiday Recipe Guide. You can view the entire guide here.

1 lb. lean ground beef
1 packet (1.4 oz.) taco or chili seasoning mix
2 cans (8 oz. each) tomato sauce
1 can (15 1/4 oz.) no-salt added whole-kernel corn, drained
1 can (15 oz.) black beans, rinsed and drained
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk, divided
2 boxes (8.5 oz. each) dry corn muffin mix
2 large eggs
1 can (4 oz.) diced green chilies, undrained
1 1/2 cups (6 oz.) shredded cheddar cheese, divided

PREHEAT oven to 400° F. Grease 13 x 9-inch baking dish.

COOK beef in large skillet over medium-high heat until no longer pink; drain. Stir in chili seasoning, tomato sauce, corn, beans and 3/4 cup evaporated milk. Bring to a boil, reduce heat. Simmer for 5 minutes, stirring occasionally. Pour mixture into prepared baking dish.

COMBINE corn muffin mix, remaining evaporated milk, eggs, chilies and 1 cup shredded cheese in medium bowl; stir until just moistened. Spread mixture over meat filling. Sprinkle with remaining 1/2 cup cheese.

BAKE for 15 to 20 minutes or until lightly browned. Let stand for 10 minutes before serving.

Serving suggestion: Serve along with chopped avocado, sour cream and salsa.

Michelle's notes: I am not a huge fan of black beans so I added half a can of chili beans and half a can of red kidney beans. Also, I made the full amount for the chili but put it in a smaller 8x8 dish then froze the rest of the chili for another time. I also did not use all of the corn bread mix but think I still used too much because it took a long time to bake (almost 30 minutes).

Chocolate Chip Banana Muffins

1 3/4 cups all purpose flour
3/4 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 eggs
1/2 cup vegetable oil
1/2 cup plain yogurt (can substitute 1/2 cup milk)
1 tsp. vanilla extract
1 cup mashed ripe bananas
3/4 cups semisweet chocolate chips

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups 2/3 full. Bake at 350 degrees for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yields about 1 dozen.

Popovers

3 large eggs
1 cup milk
3 tbsp. melted margarine or butter
1 cup flour
1/2 tsp. salt

Preheat oven at 400 degrees. Grease each cup and lightly dust with flour, sugar or parmesan cheese. Have all ingredients at room temperature. With mixer, beat eggs, add milk and melted butter, slowly blend in flour and salt. Fill each popover cup 3/4 full. Bake approximately 50 minutes. Remove and serve immediately. For a drier popover, prick top of popover the last five minutes of baking. Serve with jam, butter and cinnamon sugar or eat it plain.

Pancakes

1 1/4 cups milk
1 egg
1 tbsp. melted shortening or vegetable oil
2 tbsp. sugar
3/4 tsp. salt
2 1/2 tsp. baking powder
1 1/4 cups sifted flour

Mix with whisk not an electric mixer. Do not over-mix. Batter will be lumpy. Makes 8 pancakes.

Crepes

1 cup milk
2 eggs
1 tbsp. melted margarine or butter
1 tsp. baking powder
1/2 tsp. salt
1 cup sifted flour

Combine ingredients in order listed. Mix until smooth. pour 2 tbsp. batter onto hot, greased 6 inch fry pan. tilt and rotate pan quickly to spread batter evenly over bottom of pan. Cook until top is set and underside lightly browned; turn and brown second side. Makes 16 thin pancakes. Serve with butter and cinnamon sugar, fruit or syrup.

Breadsticks

1 Tbsp. Yeast
1 1/2 cup warm water
2 Tbsp. sugar
1/2 tsp. salt
approx. 3 cups flour

Dissolve yeast in the warm water. Add other ingredients, mix and knead 3 minutes; let rest 10 minutes. Melt a cube of butter or margarine, pour onto cookie sheet. Roll dough on floured board. Cut into 1" wide strips (use a pizza cutter). Roll in the melted butter and place on sheet. Sprinkle with parmesan cheese and garlic salt.

Let raise 10 more minutes. Bake at 375 degrees for 20 minutes.

Blueberry Muffins

1/2 cup fresh or frozen blueberries
1/2 cup sugar
1/2 tsp. salt
1 1/2 cups flour
2 tsp. baking powder

1/4 cup liquid shortening (vegetable oil)
1 egg - beaten
1/2 cup milk

Mix the dry ingredients with a fork. Mix the wet ingredients with a fork. Gently add the wet ingredients to the dry ingredients and mix with a fork until almost mixed. Add the blueberries which have been rinsed and drained in a large strainer. Finish mixing but do not over-mix. Fill greased muffin cups 1/2 to 2/3 full or put in cupcake papers. Bake at 350 degrees for about 20 minutes. Yields about a dozen muffins.

Orange Glazed Banana Bread

1 egg
1 cup sugar
1/4 cup melted butter
1 tsp. vanilla
3 large bananas mashed or 4 1/2 small
1 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1/2 cup chopped pecans or walnuts (optional)

Beat egg slightly. Add sugar, melted butter and vanilla. Blend bananas and add to egg mixture. Sift together flour, soda and salt and add to mixture, mixing only until just mixed. Do not over-mix! Add nuts. Bake at 350 degrees in greased loaf pan (4 1/2" x 9" x 5") for 45 minutes or until inserted wooded toothpick comes out clean. Cool and remove from pan. Drizzle with orange glaze when cooled. Makes 6-8 servings.

Orange glaze:
2 tsp. butter or margarine - melted
powdered sugar
orange juice

Mix together melted butter and orange juice. Then add powdered sugar gradually until desired thickness is achieved.

Michelle's notes:

I have found that my banana breads usually get really brown before the middle is done, so I watch for my desired top color and then smack a piece of foil on top and then bake until bread is done. Can also use for making muffins. Do not substitute chocolate chips in here. Use my other banana bread recipe.

Pepper Jack Mac Cups

Picture and recipe courtesy of http://thematzats.blogspot.com

5 T. butter or margarine
1/3 lb. ham lunch meat, sliced thin (substituted bacon instead)
1/4 c. flour
2 c. milk
2 c. pepper jack cheese, shredded or diced
1/2 lb. elbow macaroni, cooked
1 T. butter or margarine, melted
1/4 c. breadcrumbs

Directions

1. In a sauce pan, melt butter or margarine. Add ham and cook for about 5 minutes, until slightly crisp. Remove with a slotted spoon and set aside.

2. Stir flour into pan and cook for 2 minutes. Whisk in milk, bring to a slow boil and cook just until thickened. Remove from heat and add cheese. Stir until cheese is melted. Add macaroni and ham. Stir to combine.

3. Grease muffin tins and press about a quarter to a half cup of mac & cheese into each cup. Combine 1 T. melted butter with the breadcrumbs and sprinkle over each cup. Bake at 350 degrees for 20-25 minutes, until bubbly and slightly crisp. Remove carefully once they have cooled a bit.

Recipe makes about 20 cups, depending on the size of your muffin pan.

Michelle's notes:

This was my first attempt at home made mac n cheese and it does not disappoint. I made a few changes though. I substituted bacon in place of the ham. Also, instead of stuffing the whole of the mixture into a muffin tin, I just put it in my square pyrex dish. It turned out extremely good. Hot, spicy, cheesy with bacon pieces throughout. I was going to serve it with cornbread (because what else do you serve with a bacon mac n cheese dish?) but I didn't want to wait 20-30 minutes. So I took my Jiffy mix and decided to make cornbread pancakes. Yeah, I know, I'm lazy like that. But sometimes my laziness turns into sheer genius because they were really good. Throw on some honey butter and they're good to go.

Chicken Lickin' Good Pork Chops

6-8 Lean pork chops 1" thick
1/2 cup flour
1 tsp. salt
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
2 tbsp. oil
1 can chicken stock

Dredge pork chops in mixture of flour, salt, dry mustard and garlic powder.

Brown in oil in a large skillet.

Place browned pork chops in a crock pot.

Add the can of stock.

Cover and cook on low for 6-8 hours (or high for 3 1/2 hours).

Michelle's notes:  Do not overcook chops.  Can also do this over the stove.  Serve over rice.

Crescent Chicken Squares

Courtesy of The Sideline Mom @ Tasty Kitchen

1 can Pillsbury Crescent Rolls
1-½ cup Cooked Chopped Chicken
¾ blocks Cream Cheese
3 Tablespoons Butter
¼ teaspoons Onion Powder
2 Tablespoons Milk
1 dash(es) Salt
1 dash(es) Pepper

Mash cream cheese and butter together.Mix in onion powder, milk, salt and pepper.Stir chopped chicken into mixture.

Separate Crescent rolls into 4 rectangles. When unrolled and you will be able to see 4 rectangles quite easily. You can pinch together the perforated line that runs diagonally down the rectangle to ensure that none of the divine creamy mixture tries to make a run for the border. Or not.

Then spoon a generous amount of chicken mixture into the center of each.Close the pocket by pulling all 4 corners together at the top and again pinch down each seam to ensure none of the divine creamy mixture escapes.

Bake at 350 for 20-25 minutes.

Michelle's notes: I didn't have any onion powder. All I had was dried minced onion, so I sprinkled in a little of that. I didn't affect the texture to me at all. Also, this only makes 4 pockets. I could only eat one, but would double the recipe next time especially for leftovers.

Impossibly Easy Taco Pie

1 lb. lean ground beef
1 medium onion, chopped (1/2 cup)
1 envelope Old El Paso taco seasoning mix
1 can (4.5 ounces) green chiles, drained
1 cup milk
2 eggs
1/2 cup Bisquick mix
3/4 cup shredded monterey jack cheese or cheddar cheese
salsa
sour cream

Heat oven to 400 degrees F. Grease 9 inch pie plate. Cook ground beef and onion in 10 inch skillet over medium heat, stirring occasionally until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies.

Stir milk, eggs and bisquick mix until blended. Pour into pie plate.

Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8-10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream.

Michelle's notes: I like to top it like a taco with tomato, lettuce, sour cream, black olives and green onions.

Almond Chicken Stir Fry

1 1/2 lb. boneless skinless chicken breasts, cut into strips
3 tbsp. canola oil
3-4 cups veggies of your choice. I usually use matchstick carrots, sugar snap peas, red onion and broccoli.
3 cups chicken broth
3 tbsp. soy sauce
1/3 cup cornstarch
1/2 cup cold water
Hot cooked rice
1/3 cup slivered almonds, toasted

In a skillet or wok, stir-fry chicken in oil until no longer pink. Stir in the vegetables, chicken broth and soy sauce. Bring to a boil. Reduce heat to low; cover and cook until vegetables are crisp-tender. Combine cornstarch and water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice. Sprinkle with almonds. Yield: 6 servings.

Pioneer Woman's Perfect Pancake

Courtesy of www.thepioneerwoman.com

3 cups plus 2 tablespoons cake flour
1/2 teaspoon salt
3 tablespoons baking powder
2 tablespoons sugar
2 cups milk
2 large eggs
3 teaspoons vanilla
4 tablespoons butter

Extra butter
Maple or Pancake syrup

Mix together dry ingredients in large bowl. Mix together milk, eggs, and vanilla in a separate bowl. Add wet ingredients to dry ingredients, stirring very gently until just combined.
Melt butter and add it to the batter, stirring gently to combine.
Cook on a greased skillet over medium-low heat until golden brown. Serve with an obscene amount of butter and warm syrup.

Michelle's notes: Also fantastic with fresh blueberries.

Snickerdoodles

Yields about 2 dozen cookies

1/2 cup margarine
2 eggs
2 tsp. cream of tarter
1/4 tsp. salt
1 1/2 cups sugar
1 tsp. baking soda
2 3/4 cups flour

Mix wet ingredients together. Mix dry ingredients together. Combine wet and dry ingredients. Roll into balls, roll balls in 2 tbsp. sugar and 2 tsp. cinnamon. Bake at 350 for 8-10 minutes.

Sugar Cookies

2/3 cup margarine
3/4 cup sugar
1 tsp. vanilla
2 egg
4 tsp. milk
2 cups flour
1 1/2 tsp. baking powder
1/4 tsp. salt

Mix first 3 ingredients, add egg and milk. Add rest of ingredients. Mix. Divide dough in half and refrigerate for 1 hour. Roll 1/8" thick. Cut out and bake at 375 degrees for about 6 minutes.

Nestle's fudge

10 oz. Kraft marshmallow cream
2/3 cup evaporated milk
1/4 cup butter
1 tsp. vanilla
1/2 cup chopped walnuts
1 1/2 cup sugar
1/4 tsp. salt
12 oz. nestle chocolate chips

Combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil stirring constantly over moderate heat. Boil 5 minutes stirring constantly. Remove from heat. Add 12 oz. pkg. of Nestles chocolate chips and stir until melted. Stir in 1/2 cup chopped nuts and 1 tsp. vanilla. Pour into greased 8" square pan. Chill until firm.

Honey Bun Cake

1 box yellow cake mix
4 eggs, beaten
3/4 cup oil
1 cup buttermilk

1 cup brown sugar
2 tsp. cinnamon
1/2 cup pecans

Mix first 4 ingredients well. Pour into a greased 13x9 baking dish. Combine brown sugar, cinnamon, and pecans. Swirl into batter. Bake at 300 degrees for 40-60 minutes. Check after 40 minutes with a toothpick.

Glaze:
1 cup powdered sugar
1 tsp. vanilla
2 tbsp. milk
1/2 cup pecans

Mix all ingredients together and pour over cake.

No bake cookies

1 3/4 cup white sugar
1/2 cup milk
1/2 cup butter
4 tbsp. unsweetened cocoa powder
1/2 cup crunchy (or smooth) peanut butter
3 cups quick cooking oats
1 tsp. vanilla extract

In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cook until hardened.

Chewy Oatmeal Chocolate Chip Cookies

2 cups flour
1 1/2 tsp. baking soda
1 tsp. salt
1 1/2 cup shortening or 3 sticks of butter, room temperature
3-4 cups uncooked oats (start out with 3 cups then add more or less depending on consistency
2 cups sugar
2/3 cups brown sugar
3 eggs
1 tsp. vanilla
1 pkg. semi-sweet chocolate chips

Preheat oven to 325 degrees. Cream shortening/margarine and sugars. Beat in eggs and vanilla. Sift dry ingredients together then add to the wet ingredients. Stir in oats, adjust amount of oats to how wet or dry the dough is. Fold in chocolate chips. Bake on greased cookie sheet 12-15 minutes. Let cookies cool 5 minutes before removing from cookie sheet.

Yields about 5 dozen medium sized cookies.

Spicy Pumpkin Cookies

Courtesy of Betty Crocker

Prep Time: 10 minutes
Makes 2 1/2 dozen cookies

1 box Yellow Cake Mix
2 teaspoons pumpkin pie spice
1 cup canned pumpkin (not pumpkin pie mix)
1/4 cup butter or margarine softened
1/2 cup chocolate chips
1 cup vanilla frosting

Heat oven to 375 degrees. Lightly grease or spray cookie sheet (I didn't spray and didn't have any sticking problems).

In a large bowl, beat cake mix, pumpkin pie spice, pumpkin and butter with electric mixer on low speed 1 minute. Stir in chocolate chips.

On cookie sheet, drop dough by generous tablespoonfuls 2 inches apart.

Bake 11 to 14 minutes or until set and light golden brown around edges. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Frost with frosting. Store loosely covered.

Cinnamon Crisps

Frozen puff pastry dough, thawed
water
cinnamon sugar

Preheat oven to 400 degrees. On a sheet of wax paper unfold puff pastry. With a pastry brush, brush on some water to cover. Sprinkle on cinnamon sugar mix. Flip the pastry over and repeat with water and cinnamon sugar. Cut into strips (pizza cutter is easiest). Twist strips before putting them on a cookie sheet. Sprinkle on more cinnamon sugar. Bake for 15 minutes. If you bake them on a piece of parchment paper, they are really easy to get off the cookie sheet. If not quickly remove the twists from the cookie sheet after baking.

Grilled Lemon and Herb Salmon Packets

Courtesy of Betty Crocker

2 cups uncooked instant rice
1 can 14 oz chicken broth
1 cup matchstick-cut carrots
4 salmon fillets
1 tsp. lemon pepper seasoning salt
1/2 tsp. salt
1/3 cup chopped fresh chives
1 medium lemon, cut lengthwise in half, then cut crosswise into 1/4 inch pieces

Heat coals or gas grill for direct heat. Spray four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.

Mix rice and broth in medium bowl. Let stand about 5 minutes or until most of broth is absorbed. Stir in carrots.

Place salmon fillet on center of each foil piece. Sprinkle with lemon pepper seasoning salt and salt; top with chives. Arrange lemon slices over salmon. Spoon rice mixture around each fillet. Fold foil over salmon and rice so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.

Cover and grill packets 4 to 6 inches from low heat 11 to 14 minutes or until salmon flakes easily with fork. Place packets on plates. Cut large X across top of each packet; fold back foil.

BLT Salad

1 head of iceberg lettuce
8 slices of bacon, cooked and crumbled
4 large tomatoes, diced
4 slices white bread
butter
salt
ground black pepper
ranch dressing

Break up clean cold lettuce into bowl. Add diced tomatoes and crumbled bacon. Toast white bread and brush lightly with melted butter. Cut toast into squares and add to bowl. Toss salad and season liberally with salt and ground black pepper. Add enough ranch to dress salad to your taste. Serve immediately.

Cheddar and Bacon Quiche

4 large eggs
1 1/2 cups half and half
salt and pepper to taste
1/2 lb. bacon, cooked and crumbled
1 1/2 cups shredded cheddar cheese
1 - 9 in. refrigerated pie crust (or frozen pie crust, thawed)

optional:
1 cup fresh baby spinach chopped
handful of chopped green onions

Preheat oven to 375 degrees F. Combine the eggs, half and half, salt and pepper in a food processor (I whisked it really well by hand). Layer the bacon and cheese (and spinach and green onions) in the bottom of the pie crust, then pour the egg mixture on top. Bake for 45 minutes until the egg mixture is set. Do not bake it on a cookie sheet.