December 30, 2010


1 large onion, chopped
3 cloves garlic, minced
1/2 cup ham, baked, chopped
8 oz. mushrooms, cut up
2 1/2 lbs. boneless pork, cubed
3 tbs. flour
2 tbs. Italian herb seasoning
2 oz. can anchovy, drain, chop
1 (14 1/2 oz.) can tomatoes, crushed (do not drain)
2 tbs. tomato paste
2 tbs. dry red wine
parsely, chopped

In a 3-quart or larger crockpot, combine onion, garlic, ham, and mushrooms. In a small paper bag, shake the meat with the flour and seasonings, then add to the cooker. Sprinkle any remaining flour over the anchovies and add them to the cooker.

Pour in tomatoes. In a small bowl, mix tomato paste and wine; add to the cooker. Cover and cook at LOW setting until pork is very tender when pierced (8-10 hours). Sprinkle with parsley.

To make your own seasoning from dried herbs use: 1/2 tsp. EACH of basil, marjoram, oregano, and thyme.
Serving Size: 6

December 29, 2010


1/2 c. sugar
1 env. unflavored gelatin
1/4 tsp. salt
2 1/4 c. milk
4 egg yolks, slightly beaten
1 c. (6 oz.) milk-chocolate pieces (reserve a few for decoration)
1 c. heavy cream
1 tsp. vanilla extract
Sweetened whipped cream for decoration

Blend sugar, gelatin, salt, milk, egg yolks and milk-chocolate pieces well in top of a double boiler. Cook over simmering water, stirring constantly until mixture thickens and chocolate pieces are completely melted and blended into the mixture.

Chill until the mixture mounds slightly when dropped from a spoon. Whip the cream and vanilla together until stiff. Fold whipped cream into the chocolate mixture. Spoon into an oiled 4 cup mold. Chill several hours or overnight before serving. Decorate with sweetened whipped cream and reserved chocolate pieces. Makes 6 servings.

December 27, 2010

Mississippi Gumbo

shells from 4 lbs. of shrimp(the meat is used in the following gumbo)
1 yellow onion, chopped
8 cloves garlic, chopped
4 quarts. water
4 quarts. chicken broth
3 ribs celery, chopped
2 bay leaves
2 tbsp. tomato paste
2 tsp. Worcestershire sauce


2 cups. peanut, olive or vegetable oil
2 cups. all purpose flour
2 yellow onions, chopped
1 tbsp. Cajun spice
1 yellow pepper, chopped
1 green pepper, chopped
1 red pepper, chopped
28 oz. can. diced tomatoes
2 lbs. okra, cleaned and sliced
1/2 cup. fresh parsley, chopped
2 tsp. hot pepper sauce
1 tsp. ground oregano
1 tsp. ground thyme
1-1/2 tsp. ground black pepper
3 lbs. chicken breasts, boneless, skinless, cut into 1/2-inch pieces
1 lb. Andouille sausage, sliced diagonally
1 lb. crawdad meat
12 fresh oysters, shucked
4 lbs. shrimp, peeled & deveined
10 cups. cooked rice

    In large stockpot, saute the shrimp shells, onion and garlic for 5 minutes over medium heat. Add the water, broth, celery, bay leaves, tomato paste and the Worcestershire sauce. Bring to a boil over medium-high heat, reduce to low and simmer for 1 to 2 hours.

   Carefully pour the stock through a sieve and then pour the stock back into stockpot. As the stock is cooking, make the Roux. In heavy cast iron fry pan, over medium-high heat, combine the cooking oil and flour. Stir constantly to prevent the Roux from burning.

   Cook for up to 1 hour or until the Roux becomes a dark reddish-brown color. The darker the Roux, the more Cajun the gumbo appears. When the Roux is finished, Add the Roux to the stock and mix well.
   Simmer for 30 minutes. Add the onions, peppers, Cajun spice, tomatoes, okra, parsley, hot pepper sauce, oregano, thyme, black pepper, chicken and sausage to the stockpot.

   Simmer for 15 minutes or until the chicken and sausage are completely cooked through and no pink remains in the chicken. Add the oysters and shrimp and continue simmering for 6 to 8 minutes.
    Serve the thick gumbo over Hot rice and enjoy.

Serves: 10 to 12

File is good on this!

December 26, 2010


9 inch baked pastry shell, cooled
1 3/4 c. milk
1 env. unflavored gelatin
2/3 c. granulated sugar
6 tbsp. cocoa
1 tbsp. light corn syrup
2 tbsp. butter
3/4 tsp. vanilla
1 c. heavy cream

Prepare pie shell; set aside. Pour 1 cup milk into saucepan. Sprinkle gelatin over milk and let stand 5 minutes to soften gelatin.Combine sugar and cocoa. add to mixture in saucepan. Add corn syrup. Cook and stir over medium heat until mixture comes to a boil. Remove from heat and add butter, stirring until melted.

Blend in remaining milk and vanilla. Pour into large bowl. Cool to room temperature. Chill until almost set.
Whip cream until stiff. Whip chocolate gelatin on low speed until smooth. Blend half the whipped cream into chocolate on low speed just until smooth. Pour into pie shell. Chill until set. Top with remaining whipped cream.


3 lbs. beef stew, cut in 1" cubes
1/2 c. flour
1 tsp. salt
1/4 tsp. pepper
2 tbsp. paprika
1 lg. onion, peeled, chopped
1 clove garlic, peeled, minced
1 (8 oz.) can tomato sauce with mushrooms
1 tbsp. brown sugar
1 1/2 tsp. dry mustard
Juice from 1 lemon (lg.)
1 c. beef stock or water
1 tbsp. butter, room temp.
1 tbsp. flour
Hot cooked flat noodles or rice

Blot meat cubes dry, dredge with flour mixed with salt and pepper, press into cubes, shake off excess. Heat oil in large skillet or slow cooking pot with browning unit. Brown meat cubes, a few at a time, in the hot oil. Drain off excess fat.

Sprinkle meat in slow cooking pot with paprika, stirring and turning cubes to season evenly. Add onions and garlic. Combine tomato sauce, brown sugar, mustard, lemon juice and beef stock or water. Blend, pour over meat cubes. Cover and cook on low 6 to 8 hours or until meat is tender.

Knead butter with flour to make a paste. Add to sauce. Cook on high 10 to 15 minutes or until thickened. Serve over noodles or rice. Makes 6 servings.

December 25, 2010


1 stick butter
1/2 c. sugar
1 c. flour
1/4 tsp. vanilla
2 lg. apples, peeled and sliced
1/2 c. sugar
1/2 tsp. cinnamon

2 (8 oz.) pkg. cream cheese
1/2 c. sugar
2 eggs
1 tsp. vanilla

Mix ingredients for crust and press in a springform pan; push up sides.Mix cream cheese, sugar, eggs, and vanilla and pour into crust.

Top with sliced apples. Sprinkle mixture of cinnamon and sugar over apples,sliced almonds. Bake at 400 degrees for 30 minutes or until tester is clean. Cool.

Lobster Casserole

2 lb Lobster Meat
   6 Tbsp Butter
   6 Tbsp Flour
   1 1/2 tsp Dry Mustard
   2 Tbsp Old Bay Seasoning
   6 slices White Bread, crusts
   4 cups Half and Half
   Salt and Pepper, to taste
   4 Tbsp Sherry

Cut lobster into bite-sized chunks. Cook slowly in butter,
just until it begins to turn pink. Remove to a plate.
Add flour mixed with mustard and seasonings to butter in pan.
 Add half and half slowly. Cook, stirring constantly until thickened.
 Add the lobster. Tear bread into small pieces and add to pan.
Adjust seasonings. Add sherry and mix well. Serves 2.

found on: fishex

December 24, 2010

Citrus Buttered Lobster Tails

8 oz Lobster Tail, thawed
   1/4 cup Water
   2 Tbsp Bbutter or Margarine
   1 1/2 tsp Lemon Juice
   1/4 tsp finely shredded Orange Peel
   1 dash Salt
   1 dash ground Ginger
   1 dash Paprika

Using a heavy knife, cut through the center of the top shell. 
Continue cutting through meat, but not through under-shell.
 Spread the tail open, butterfly-style, so meat is on top.

 Place lobster tail in shallow baking dish. Pour water atop.
 Microwave covered on 50% of power for 5 to 7 minutes or
 just until meat is opaque. Let stand covered for 5 minutes.

 Meanwhile, combine butter or margarine, lemon juice, 
orange peel, salt, ginger, and paprika. 
Microwave butter mixture uncovered for 30 to 45 seconds,
 or until butter is melted. Mix well. Drizzle lobster tail with butter mixture.
 Serves 1.

Sausage & Garlic Cornbread Dressing

2 lbs. Jimmy Dean ( Hot or Mild ) Sausage
6 tsp. Garlic minced - refrigerated ( jar )
1/2 cup. butter - melted
2 med. onions - chopped
1 stalk celery - chopped
1 tsp. Dried Thyme leaves
2 tsp. ground sage
1 to 2-1/2 Cups. Chicken broth
1-2 tbsp. McCormick Montreal Steak Seasoning

Cook sausage and garlic, brown set aside. in a medium saucepan add butter, onion and celery,saute until soften, season onions and celery with steak seasoning, set aside. to cool.

For Corn Bread:

4 cups. Martha White's self rising buttermilk cornmeal mix
3 cups. Buttermilk or Milk
1/2 cup. canola oil or virgin oil
2 eggs

Mix all your ingredients together, spray a 9 x 13 baking dish, pour batter in pan, Bake 425F. for  30 - 35 mins. set aside to cool.

after corn bread cools off, crumble mix in bowl. add spices, then add meat mixture, and then celery and onions.

add about a cup of broth while stirring, get corn bread moist, not soupy.

Bake at 350F. for 1 hr. 30 minutes. heated thoroughly. Serves: 8 - 10

Made by : A. Craig Michael November 24, 2010 modified on December 24, 2010


4 chicken breast halves, skin on and bone in
1/2 cup soy sauce
1/4 cup teriyaki sauce
1 stalk lemongrass -- chopped
1/4 onion -- finely minced
2 cloves garlic -- finely minced
2 tablespoons black bean sauce
1 tablespoon ginger -- finely grated
2 tablespoons chili sauce with garlic
1 teaspoon hot pepper flakes
2 tablespoons rice wine
2 tablespoons sweet soy sauce
(use molasses if unavailable)
1 tablespoon rice wine vinegar
2 tablespoons sesame seeds
3 tablespoons sesame oil
1 tablespoon Korean stir fry sauce
1 tablespoon hoisin sauce
1 tablespoon chili oil
1 tablespoon cilantro -- finely chopped

Place all ingredients except the chicken in a large Ziploc baggie, and mix to blend all ingredients together.Add Chicken pieces and distribute evenly in the bag. Seal, place on plate and refrigerate at least 2 hours, turning every 30 minutes.

Heat the grill for low coals. Grill the chicken, turning frequently and basting with marinade, for approximately 30 minutes or until done. The sugars in the marinade will char quickly, so covering the grill will reduce the flames and charring.

December 23, 2010


1 lb pkg. carrots
2 lbs beef stew meat
2 tsp. salt
12 potatoes, peeled and cut in 1" pieces
2 cans green beans, drained
2 cans peas, drained
2 cans corn
1/2 cup onions, minced
2 pkgs. onion soup mix
water, as desired

Place all ingredients, in order listed into slow cooker and cover with room temperature water.Turn to high setting for 1 hour, then medium 4-5 hours or until carrots are tender.

December 22, 2010

German Sausage Chowder

Makes: 6 to 8 servings.

2 Tbsp. butter
1 medium onion, chopped
2 Tbsp. all purpose flour
1 stalk celery, chopped
1 32oz. box chicken broth
2 cups. pkg. shredded cabbage with carrot ( coleslaw mix )
2 cups. pkg. refrigerated diced potato with onions
8 oz. kielbasa, cut into 1/2 inch thick slices
1 tsp. dried thyme, crushed
Black pepper
1 cup. shredded Swiss cheese

   In a large saucepan melt butter over medium heat. Add onion and celery; cook until tender. Stir in flour; cook for 1 minute more. Stir in Broth. Bring to boiling; cook until slightly thickened.
    Stir coleslaw mix, potatoes, kielbasa, and thyme into broth mixture. Cook until cabbage is wilted and potatoes are heated through. Season to taste with salt and pepper. Top servings with Swiss cheese.

Fiesta Chicken with Roasted Potatoes

5 small-ish sized potatoes (more or less, depending on their size)
1-2 tablespoons olive oil (enough to coat the potatoes)
1 teaspoon cumin
1 teaspoon red pepper flakes
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper

For the Chicken

2 boneless, skinless chicken breasts
juice of 1/2 lime or lemon (about 1 tablespoon – I used lemon)
1 tablespoon honey or agave nectar (I used honey)
1/2 teaspoon cumin
1/2 teaspoon red pepper flakes
1 tablespoon chopped fresh cilantro or parsley (1 teaspoon if using dried herbs, like I did)
2 tablespoons olive oil

1. Preheat your oven to 450 degrees F. Wash your potatoes well and cut into bite-sized pieces. Toss with the olive oil, cumin, red pepper flakes, garlic powder, paprika, salt, and pepper (you can adjust the seasoning depending on what you’ve got in the cupboard).

2. Place the potatoes on a greased and lined baking sheet and bake for 40-50 minutes until golden and crispy.

3. While the potatoes are cooking, pound the chicken breast halves to uniform 3/8″-1/2″ thickness between two sheets of wax paper (this helps prevent the spread of salmonella, and keeps the kitchen cleaner in general), or slice the breasts in half, which is what I did because they were so thick.

4. Mix the marinade, and coat the chicken well on each side, and allow to sit for 5-10minutes. Do not allow the chicken to sit much longer than that, as the acidity of the lime/lemon can degrade the meat if left too long.

5. Place on a greased and lined baking sheet. Bake for 20 minutes on the lower rack of your oven at 450 degrees F while the potatoes cook (or on the middle rack of your oven at 375 degrees F for 20-30 minutes), flipping halfway through. You can also grill them, if you like.

6. Serve the chicken with the potatoes and enjoy! Serves 2 if using regular sized chicken breasts or serves 4 if using large breasts that you cut in half.

December 21, 2010

Triple Sherbet Dessert

1 pkg.( 14-1/2oz) coconut macaroon cookies, crumbled
1 carton(12oz) frozen whipping topping, thawed
1/2 cup. chopped pecans
1/2 cup. flaked coconut
1 pint. each. orange, lemon and lime sherbet, softened

    In a large bowl, combine the cookie crumbs, whipped topping,pecans and coconut. Spread half into 13x9x2 inch. dish. Spread with orange sherbet,; freeze for 10-15 minutes. Repeat with the lemon and lime layers. Top with the remaining cookie mixture. Cover and freeze until firm.

Chipotle Chicken Enchiladas

Prep: 25 minutes, Bake: 40 minutes, Makes: 4 servings

2 1/2 cups. chopped  cooked chicken ( about 12 ounces)
1 to 2 Tbsp. ground Chipotle chili pepper
1 10-3/4 oz. can. condensed cream of chicken soup
1 8oz. carton dairy sour cream
1 4oz. can. diced green Chile peppers
8- 7 to 8 inch flour tortillas
2 C. shredded cheddar cheese ( 8 oz)
1/4 C. sliced green onions

   Preheat oven to 350F. Grease a 3 quart rectangular baking dish; set aside. In a medium bowl combine chicken and Chipotle chili pepper; set aside.
   For sauce, in a large bowl combine cream of chicken soup, sour cream and undrained green Chile peppers. Stir  1/2 cup of the sauce into the chicken mixture.
   Divide chicken mixture among tortillas. Sprinkle 1-1/2 cups of the cheese and the green onions over chicken mixture on tortillas. Roll up tortillas; place, seam sides down,  in prepared baking dish. Pour remaining sauce over all. Cover baking dish with foil.
    Bake in preheated oven about 35 minutes or until edges are bubbly. Uncover; sprinkle with remaining 1/2 cup cheese. Bake, uncovered, about 5 minutes more or until cheese is melted.



2 cups sliced red onions
1 cup sliced fennel bulb
2 cloves garlic, minced
1 (15-ounce) can white (cannellini) beans, rinsed and drained
1 cup reduced-sodium chicken broth
4 (5-ounce) skinless chicken breast halves (with bone)
Salt and freshly ground black pepper
2 tablespoons chopped fresh rosemary leaves
1/2 cup sliced roasted red peppers (from water-packed jar)
4 cups chopped Swiss chard leaves
1 crusty loaf of bread
2 tablespoons olive oil
1 clove garlic

Arrange onions, fennel and garlic in bottom of slow cooker. Place beans on top of vegetables. Pour over chicken broth. 
Season chicken all over with salt and pepper and place on top of vegetables and beans in the slow cooker. Sprinkle rosemary over chicken. Place roasted red pepper slices on top of chicken. Arrange Swiss chard all around chicken. 

Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. 

Slice bread and grill or toast, then drizzle with olive oil. Rub hot bread with garlic clove and serve with meal. 

Found on: epicurious

December 20, 2010

Mexican Style Sausage and Beans

Prep: 15 minutes, Cook: 6 to 7 hours on low or 3 to 3-1/2 hours on high, Makes: 6 servings.

1 lb. smoked turkey sausage, sliced
1 15oz. can. white kidney beans (cannellini beans) rinsed and drained
1 15oz. can. black beans, rinsed and drained
1-1/2 C. loose pack frozen whole kernel corn
1-1/2 C. bottled salsa
1 C. chopped green sweet pepper
1 large onion, chopped
1-1/2 tsp. bottled minced garlic (3 cloves)
1 tsp. ground cumin

   In a 3-1/2 or 4 quart slow cooker combine sausage, beans, corn,salsa, sweet pepper,onion,garlic and cumin.
   Cover and cook on low heat for 6 to 7 hours or on high heat for 3 to 3-1/2 hours.

Arizona Chile Cheese Crisps

Vegetable oil
4 (7-inch) flour tortillas
1 cup shredded Cheddar cheese
1/2 cup drained CHI-CHI'S® salsa
1/4 cup CHI-CHI'S® diced green chilies
1/4 cup grated Parmesan cheese 

Heat oven to 350°F. 

In large skillet, heat 1 inch vegetable oil to 360°F. Fry tortillas, 
one at a time, until golden brown on both sides. Drain on paper towels.* 

Place tortillas on large baking sheet. Sprinkle each with 1/4 cup 
shredded cheese, 2 tablespoons salsa, 1 tablespoon chilies, and 
1 tablespoon Parmesan cheese. 

Bake 8 to 10 minutes or until cheese is melted. 

To eat, break into pieces. 

Makes 4 large appetizer servings. 

*Tortillas can be made ahead up to 8 hours. Cover loosely; let 
stand at room temperature.
Found on: backofthebox

Upside Down Pizza Pie

1  14-1/2oz. can. diced tomatoes with basil, garlic and oregano, undrained
2 C. cubed cooked chicken (about 10 oz)
1  1-1/2 sliced fresh mushrooms
2  8oz. pkgs. pepperoni
1  8oz. can. pizza sauce
1 medium onion, chopped
1 C. shredded pizza cheese (4oz)
1/4 C. grated Parmesan cheese (1oz)
1  11oz. pkg. (12) refrigerated breadsticks
1 Tbsp. grated Parmesan cheese
Additional toppings ( such as sliced black olives, green olives, chopped green or yellow pepper, cooked and crumbled bacon, chopped ham, etc)

    Preheat oven to 375F. Grease four 12-16 ounce baking dishes; set aside. In a medium bowl stir together undrained tomatoes, chicken, mushrooms, and pizza sauce. Spoon mixture into prepared baking dishes.
Pepperoni, onion, Sprinkle pizza cheese evenly over tomato mixture. Sprinkle with 1/4 cup Parmesan cheese.

    Unroll the bread stick dough, Separate along perforations to form 12 strips. Weave 3 strips over filling in each baking dish to form a lattice crust on chicken mixture. (Depending on the width of your bowls, you may need to cut strips to length or piece strips together.). Brush dough with a little milk. Sprinkle with the 1 Tbsp. Parmesan cheese.
    Bake in preheated oven about 25 minutes or until bread sticks are golden and filling is bubbly. Let stand for 5 minutes before serving. To serve, loosen edges and invert onto plates; remove baking dishes. If desired, sprinkle pizza pie with additional toppings.

Prep: 20 minutes, Bake: 25 minutes. Makes: 4 servings

December 19, 2010


Read more about it at,2312,155179-234201,00.html
Content Copyright © 2010 - All rights reserved.
2 lb boneless beef chuck shoulder roast
1 (40 oz can) sweet potatoes, drained
2 small onions, sliced
2 apples, cored, sliced
1/2 cup beef broth
2 minced garlic cloves
1 tsp. salt
1 tsp. dried thyme
3/4 tsp. black pepper, divided
1 tbsp. cornstarch
1/4 tsp. cinnamon
2 tbsp. cold water

Trim fat from beef and cut into 2-inch pieces. Place beef, sweet potatoes, onions, apples, beef broth, garlic, salt, 1/2 tsp. thyme, 1/2 tsp. pepper in slow cooker. Cover, cook on low for 8-9 hrs.Transfer beef, sweet potatoes, and apples to platter, keep warm. Let liquid stand 5 minutes. Skim off fat.
In small bowl, combine cornstarch, remaining 1/2 tsp. thyme, 1/4 tsp. pepper, cinnamon, and water, stir into liquid in slow cooker.
Cook 15 minutes or until thickened. Serve sauce with beef, potatoes, and apples.
A very warming, fulfilling dish.

Lobster Newburg

 3 Lobsters, about 1-1/2 lb. each
   1/4 cup unsalted Butter
   7 tsp medium Dry Sherry
   10 tsp Brandy
   1 1/2 cups Heavy Cream
   1/4 tsp Nutmeg
   Cayenne Pepper
   4 large Egg Yolks, well beaten
   Toast Points

Into a large kettle of vigorously boiling salted water, plunge the lobsters,
head first, and boil them, covered,
for 8 minutes from the time the water returns to a boil.
 Transfer lobsters to a cutting board and allow them to cool.

Break off claws at the body, and crack them.
Remove claw meat and cut it into 1/2-inch pieces.
 Halve the lobsters lengthwise along the undersides
and remove meat from the tails.
Cut into 1/2-inch pieces. In a heavy saucepan,

cook the lobster meat in the butter over moderate heat,
stirring occasionally, for 2 minutes. Add 6 teaspoons of Sherry and 3 Tbsp brandy,
and cook the mixture, stirring for 2 minutes.
 Transfer lobster meat to a bowl.
Add the cream to the Sherry mixture and boil until it is reduced to about 1 cup.
Reduce heat to low and
 stir in the remaining Sherry and brandy, nutmeg, cayenne, and salt to taste.
 Whisk in the yolks.
Cook the mixture, whisking constantly,
until it registers 140F on a cooking thermometer. Cook, whisking, for 3 more minutes.
Stir in lobster meat and serve over the toast points. Serves 6.

Found on: fishex

Green Bean Casserole

2 cans. (10-3/4oz) Campbell's Condensed Cream of Mushroom Soup
1/2 cup milk
1 tbsp. soy sauce
Dash of black pepper
3 large size cans green beans
1-1/2 cans. French's French Fried Onions
2 bags. Kraft Bacon bits
1 cup. Sharp shredded Cheese

   Mix, soup, milk, soy, pepper, bacon bits, 1 can of onions together in pour into a casserole dish.
Bake @ 350F. for 30-35 minutes or until Hot.

Stir, sprinkle remaining onions, bake 5 - 8 mins.

Before serving sprinkle 1 cup cheese over top.

took me: 10 mins prep, 35 mins, baking.

Created by: Craig Michael December 19, 2010 

Stuffed Mushrooms

12 largemushrooms
1/2onion, minced
1 clovegarlic, minced
2 tablespoonsolive oil
1/2 cupchopped pecans
1/2 cupbreadcrumbs
1 teaspoonlemon juice
salt and pepper to taste
Preheat the oven to 375 F.

Clean at least 12 large mushrooms and remove the stems. Leave the caps aside to be stuffed. Chop the stems for part of the stuffing. Dice 1/2 an onion.

In olive oil, sauté the chopped stems, chopped pecans, breadcrumbs and a minced clove of garlic. Now add a teaspoon of lemon juice and salt and pepper to taste. Add a little more olive oil if the mixture is too dry.

Now spoon the stuffing into the caps and place them in a nonstick, oven-proof pan. Bake for about 20 minutes. Garnish with minced chives and red bell pepper.

Baked Potato Soup

This recipe came from one of My Best Friends, soon to be a Chef.
Michael Brandon December 19 at 8:36am 

* 4 baking potatoes (about 2 1/2 pounds)
* 2/3 cup all-purpose flour
* 6 cups 2% reduced-fat milk
* 1 cup (4 ounces) reduced-fat shredded extra-sharp cheddar cheese, divided
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1 cup reduced-fat sour cream
* 3/4 cup chopped green onions, divided
* 6 bacon slices, cooked and crumbled


Preheat oven to 400°.

Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with cheese, onions, and bacon.


Southwestern Cheesecake

Makes: 16 to 20 appetizers servings, Prep Time: 20 minutes + refrigerating, Bake Time: 30 minutes.

1 cup. finely crushed tortilla chips
3 Tbsp. butter or margarine, melted
2 pkgs. (8oz) Philadelphia Cream Cheese, softened
2 eggs
1 pkg. (8oz) Kraft Shredded Colby / Monterey Jack Cheese
1 (4oz) can. chopped green chilies, drained
1 cup. Breakstone's or Knudsen Sour Cream
1 cup. chopped yellow or orange pepper
1/2 cup. green onions, slices
1/3 cup. chopped tomatoes
1/4 cup. sliced pitted ripe olives

    Mix chips and butter in small bowl; press onto bottom of 9-inch springform pan. Bake at 325F. for 15 minutes.
    Beat cream cheese and eggs at medium speed with electric mixer until well blended. Mix in shredded cheeses and chilies; pour over crust. Bake for 30 minutes.
    Spread sour cream over cheesecake. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
    Top with remaining ingredients just before serving.

December 18, 2010

Chicken, Lamb and Beef Sliders

Chicken Teriyaki Slider
1 poundground chicken
2 tablespoonssoy sauce
1 tablespoonrice wine vinegar
1 teaspoonresh ginger, grated
1 teaspoonsesame oil
Herb Lamb Slider
1 poundground lamb
2 tablespoonsfresh dill or oregano, chopped
1 tablespoonfresh mint, chopped
squeezelemon juice
1 teaspooncumin
pinchcayenne pepper
salt to taste
Barbecue Beef Slider
1 poundground beef
2 tablespoonschili sauce
1 tablespoonlight molasses
2 teaspoonshot pepper sauce
2 teaspoonsworcestershire sauce
1/4 teaspoonsalt
Chicken Teriyaki Slider|
In a bowl combine ground chicken with soy sauce, rice wine vinegar, ginger, sesame oil and mix.

Shape mixture into 2" x 1" patties and grill for about 6 minutes over medium heat. Serve with hoisin sauce.

Herb Lamb Slider|
In a bowl combine ground lamb with dill, mint, cumin, lemon juice, cayenne pepper, salt and mix.

Shape mixture into 2" x 1" patties and grill for about 6 minutes over medium heat. Serve with tzatziki sauce.

Barbecue Beef Slider|
In a bowl combine ground beef with chili sauce, light molasses, hot pepper sauce, worcestershire sauce, salt and mix.

Shape mixture into 2" x 1" patties and grill for about 6 minutes over medium heat. Serve with BBQ sauce.

Chicken Corn Chowder

 2 pounds
boneless skinless chicken breasts, cubed
 4 tablespoons
butter or margarine, divided
 1 large
sweet red pepper, chopped
 2  medium  leeks, chopped
 3 tablespoons  all-purpose flour
 1 tablespoon  paprika
 4 cups
chicken broth
 2 medium
potatoes, cubed
frozen corn
Worcestershire sauce
 1/2  to 1
hot pepper sauce
half-and-half cream
In a soup kettle or Dutch oven, saute chicken in 2 tablespoons butter until lightly browned; set aside and keep warm.  In the same pan, saute the red pepper in remaining butter until tender.
Add the leeks; cook for 1 minute.
Stir in the flour and paprika until blended.
Gradually stir in the broth.
Add the potatoes; bring to a boil.
Reduce heat; cover and simmer for 15 minutes or until the poatoes are tender.
Stir in corn, Worcestershire sauce, salt, hot pepper sauce and reserved chicken; bring to a boil.
Reduce heat.
Cook, unocovered, for 5 - 8 minutes or until corn is tender, stirring occasionally.
Stir in cream and heat through (do not boil).

Yield:  10 servings (2 1/2 quarts)

Southwest Tuna Salad

 2  cans (6 oz)  solid white tuna packed in water, drained well
 1/2  cup  minced red bell pepper
 1 medium jalapeno pepper, seeded and minced
 1  tbsp. minced cilantro
 1/2  cup mayonnaise
 2 tbsp. lemon juice
 1 large clove garlic, peeled and forced through a press
 1/4 tsp. Tabasco sauce
 6 small  inner leaves, romaine lettuce, cut into fine shreds
whole pita bread, split and opened.
Break up the tuna into fine flakes.  Add the bell pepper, jalapeno and
cilantro.  Stir together the mayonnaise, lemon juice, garlic and Tabasco.
Combine the tuna mixture with the mayonnaise dressing and refrigerate until
ready to use.
Just before serving, stir the the shreds of romaine.  Fill the pita bread
with lettuce and tuna mixture and serve.

Tasty Tuna Melts

 2  cans (6 oz. each)  tuna, drained
 3 tbsp. mayonnaise
 1  tbsp. prepared mustard
 1  tbsp. salsa
 2 or 3  drops hot pepper sauce
 1/8  tsp.  grated Parmesan cheese
 6  slices process American cheese
 6 thin slices tomato
 6 slices bread
 2 to 4  tbsp. butter or margarine
In a bowl, combine the first six ingredients; mix well.
Place one cheese slice, two tomato slices and 1/3 cup tuna mixture on three slices of bread; top with remaining cheese slices and bread.
In a large skillet or griddle, melt 2 tablespoons butter.
Toast sandwiches until lightly browned on both sides, adding butter if necessary.

Southwestern Cheese Dip

1 lb Plain or Mexican-flavored process American cheese, cubed
1 jar (8 oz) Process cheese spread
1 lbSliced bacon, cooked and crumbled
1 bunchGreen onion with tops, sliced
1 can (4 oz) Chopped green chilies
Raw vegetables or tortilla chips

Place cheeses in a 1-1/2 qt. microwave-safe bowl. Top with bacon, onions and chilies. Microwave at 50% power for 6-8 minutes or until cheese is melted, stirring every 2 minutes. Serve with vegetables or chips. Yield: 3 cups

Bacon Appetizers

Eggs, beaten
1 tbsp Vinegar
1 tsp Cayenne pepper
2 tsp Dry mustard
1-1/2 sleeves Saltine crackers, crushed
11b. Bacon, cut into thirds

  • In a shallow bowl, beat eggs, vinegar, pepper and mustard. Dip bacon pieces in egg mixture. Roll in cracker crumbs.
  • Bake on a lightly greased cookie sheet at 350 degrees for 17-20 minutes until crisp and lightly brown.
  • Can be frozen after baking and reheated as needed.
  • Eat hot or cool with or without your favorite dip.

Armadillo Balls

Bite-sized balls of sausage and cheese flavored dough hiding a surprise slice of jalapeno pepper.

    1lb Cheddar cheese, grated
    1 lb Good quality pork sausage (Bob Evans recommended)
    2 C Baking mix (Like Bisquick®)
    1 jar (10 oz) Jalapeno pepper slices
    1 envShake-n-Bake for pork (original)

  • Preheat the oven to 325 degrees.
  • In a large bowl mix together the cheese and sausage until well blended. You really need to use your hands to do this well. Add the baking mix and mix well.
  • Remove about 50 slices of jalapeno pepper from the jar, shake off the liquid and set on paper towels to absorb excess liquid.
  • To form each Armadillo Ball, take a chunk of the dough mixture about the size of a whole walnut, maybe a little bigger. Pat it into a flat patty. Place a slice of jalapeno pepper in it. Fold up the edges around the pepper and seal well. Roll into a ball between your hands, pressing firmly.
  • After all the balls have been formed, pour the Shake-n-Bake into a small bowl. Roll the balls in it and place on a cookie sheet, about 1 inch apart.
  • Bake at 325 for 20 - 25 minutes, until cooked through and golden brown.
  • Drain on paper towels. These are good served hot, warm or room temperature. Yield: about 50 balls.
    To freeze: Freeze before baking by placing them on a cookie sheet and place the cookie sheet in the freezer until the balls are solid. Then pour into freezer bags for storage. Bake them frozen (they may take an additional 5 minutes).

Spinach Balls

2 boxes Frozen chopped spinach; cook and drain well
2 C Pepperidge Farm herb bread mix (stuffing)
1 stick Butter
1/2C Parmesan
6 Beaten eggs
1 tbsp Ground black pepper
1 tbsp Garlic salt
1 tbsp Lemon juice
1 tbsp Hot pepper sauce; a little less of Tabasco
1lg White onion, chopped finely
Press into small balls and bake on cookie sheet at 350 for 15 minutes.

Mexican Quiche

Used the Colby/jack combo but next time will try pepper jack for a bit of spiciness. I understand they can be frozen too...can be made up to 1 week ahead and frozen. To serve, take from freezer, allow to reach room temperature, warm at 325°.

    1/4CButter, softened
    1/2 pkg (3 oz.) Cream cheese, softened
    1/2 C All-purpose flour
    1/2 C Grated Monterrey Jack cheese (or pepper Jack, cheddar, or a combo of cheeses)
    1/2 can (4 oz.) Green chilies, chopped OR jalapenos
    Egg, lightly beaten
    1/4 C Heavy cream (have used light cream in a pinch)
    1/8 tsp Salt

    Freshly ground black pepper to taste

    Dash Tabasco

  • In a medium mixing bowl, combine the butter and cream cheese; blend until smooth. Stir in flour. Form dough into a ball and wrap in waxed paper. Chill 2 to 3 hours.
  • Preheat oven to 350°. Divide the ball into 12 smaller balls and press into lightly greased miniature muffin pan to form shells. Sprinkle cheese and chilies in the bottom of each small pastry shell.
  • Combine eggs, cream, salt and pepper (and Tabasco). Pour over cheese and chilies in pastry shells. 
  • Bake 30 to 35 minutes. Yield: 12 miniature quiches.

Southern Ham Stew

Prep: 20 minutes, Cook: 8 to 10 hours on low or 4 to 5 hours on high. Makes: 8 servings.

1-1/2 C. dry black eyed peas(about 9-1/2 oz)
4 C. water
2 C. cubed cooked ham
1 15oz. can. white hominy, raised and drained
1 10oz. pkg. frozen cut okra
1 large onion, chopped
2 tsp. bottled minced garlic (4 cloves)
2 tsp. Cajun or Creole seasoning
1/4 tsp. black pepper
4-1/2 C. water
4 C. chopped fresh collard greens or fresh spinach
1 14-1/2oz. can. stewed tomatoes, undrained

   Rinse black eyed peas; drain. In a large saucepan combine black eyed peas and the 4 cups water. Bring to boiling;reduce heat. Simmer, uncovered, for 10 minutes.Drain and rinse black eyed peas.
   In a 3-1/2 to 6 quart slow cooker combine black eyed peas, ham, hominy, frozen okra, onion, garlic, Cajun seasoning and pepper. Stir in the 4-1/2 cups water.
   Cover and cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours.

If using low heat, turn to high heat. Stir in collard greens and undrained tomatoes. Cover and cook for 10 minutes more.

Spicy Baked Buffalo Bites

Prep: 30 min Total: 32 min 

4 oz. boneless skinless chicken, cooked, shredded (about 3/4 cup)
4 tsp. hot pepper sauce
2 Tbsp. GREY POUPON Country Dijon Mustard
2 Tbsp. margarine or butter, melted
1 pkg. (4 oz.) ATHENOS Crumbled Blue Cheese
2 Tbsp. finely chopped celery
36 TRISCUIT Garden Herb Crackers

MIX chicken, pepper sauce and mustard. Spoon about 1 teaspoonful 
mixture on each cracker; place on cookie sheet. Drizzle with 
melted margarine.

MIX blue cheese and celery; spoon about 1/2 teaspoonful cheese 
mixture on each cracker.

BAKE at 400°F for 4 minutes or until cheese melts. Serve with 
additional hot sauce.

Makes 3 dozen appetizers 

How To Shred Chicken: Place the boneless, skinless chicken 
piece on cutting board. Use 2 forks or your fingers to pull 
meat lengthwise into opposite directions, separating it into 
long shreds.

Found on:

Curried Tuna Cups

1-1/2 cups creamy coleslaw
1 small tomato, seeded and chopped
1 tsp. curry powder
1 6oz. can. tuna, drained and flaked
4 large buttered ( Bibb or Boston ) lettuce leaves
1/4 cup. chopped peanuts
Sour Cream dip with chives

    In a small bowl stir together coleslaw, tomato, and curry powder. Fold in tuna. To serve, spoon the tuna mixture into lettuce leaves. Sprinkle with peanuts. Top with dip.

December 17, 2010


22 finger-shaped vanilla sandwich cookies with chocolate filling, about 1 1/2 (6 oz.) pkg.
1 tbsp. butter, melted
1 env. unflavored gelatin
1/4 c. freshly squeezed orange juice
2 (8 oz.) pkg. cream cheese, softened
1 (15 oz.) container very fresh part skim ricotta cheese
1/2 c. confectioners' sugar
1/2 tsp. freshly grated nutmeg
3/4 c. peach preserves
1 tbsp. grated orange peel
1/2 c. heavy cream
1 sm. fresh, ripe peach, pitted & thinly sliced
Fresh mint sprigs, optional

Prepare Crust: In food processor or blender, process 8 cookies to fine crumbs. In 8 inch springform pan stir crumbs and melted butter to mix well; press firmly and evenly over bottom of pan. Freeze crust about 20 minutes until firm.

Prepare Filling: In small saucepan sprinkle gelatin over orange juice; let stand 5 minutes to soften. Set over medium-low heat; stir just until gelatin is completely dissolved. Remove from heat.

In large bowl with electric mixer at medium speed, beat cream cheese, ricotta, confectioners' sugar and nutmeg about 2 minutes until smooth and well blended. Beat in gelatin mixture to blend thoroughly; using rubber spatula, fold in peach preserves and grated orange peel.

Remove pan with crust from freezer; stand remaining 14 cookies up around sides of pan. Working carefully to keep cookies in place, spoon cheese mixture into pan. Refrigerate at least 4 hours or overnight until filling is set.
To serve: Carefully remove sides of pan from cake. In small bowl with electric mixer at high speed, beat cream until soft peaks form. Spoon cream decoratively over center of cake; arrange peach slices and mint sprigs, if using, in cream and around sides of cake. Makes 10-12 servings.

Refried Bean Chili

Prep: 20 minutes, Cook: 6 to 8 hours on low, or 3 to 4 hours on high, Makes: 8 to 10 servings.

2 lbs.ground chuck
1 C. chopped onion
2 (15 or 15 3/4 oz.) cans. chili beans with chili gravy, undrained
1  16oz. jar thick and chunky salsa
1  16oz. can. refried beans
1  12oz. can beer or 1 14oz. can. beef broth
2 Tbsp. chili powder
1 Tbsp. ground cumin
2 Tbsp. lime juice
   sour cream
   shredded cheese
   oysters crackers

   In a large skillet cook ground chuck and onion until beef is brown and onion is tender.leaving some of the meat in larger pieces. Drain off fat.
   Spoon beef mixture into a 5 to 6 quart slow cooker. Stir in undrained chili beans, salsa, refried beans, beer, chili powder and cumin.
   Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir in lime juice at the end of cooking.
    Top with sour cream, cheese and crackers.

December 16, 2010


Prep: 15 minutes, Cook: 6 to 8 hours on low or 3 to 4 hours on high, Makes: 6 servings

1 10-3/4oz. can. condensed golden mushroom soup
2 T. soy sauce
1/2 tsp. ground ginger
1-1/2 lbs. chicken breast tenderloins or skinless,boneless chicken breasts, cut lengthwise into 1-inch wide strips.
1 C. sliced fresh mushrooms or 1 4oz. can. sliced mushrooms, drained
1 C. sliced celery
1 C. shredded carrots
1 8oz. can. sliced water chestnuts, drained
1/2 C. cashews
      Hot cooked rice

   In a 3-1/2 or 4 quart slow cooker combine mushrooms soup, soy sauce, and ginger.
Stir in chicken,mushrooms,celery,carrots and water chestnuts.
   Cover and cook on low heat for 6 to 8 hours or on low heat for 3 to 4 hours.
Stir in cashews into chicken mixture. Serve over hot rice.


4 boneless, skinless chicken breasts, cut into pieces
2 teaspoons Italian seasoning
salt and pepper to taste
olive oil
2 cloves garlic
A pot full of your favorite pasta, cooked
1 red pepper, julienne cut
½ cup white wine
1 box frozen spinach, thawed and squeezed dry
2 cups (16oz) heavy cream
1 cup Parmesan cheese, grated

I found this recipe and my entire family LOVED it!!Thaw spinach and squeeze dry between paper towels.
Heat olive oil in skillet. Add garlic and chicken. While chicken cooks, sprinkle with salt, pepper and Italian seasonings. Continue to cook until chicken is cooked and golden brown. Remove chicken from pan.
Place red pepper in skillet. Add wine, spinach and cream; boil. Cook until sauce starts to slightly thicken. Complete by stirring in Parmesan Cheese and chicken pieces.


6 pork loin cutlets (1 1/2 lbs.), cut 1/2 inch thick
1/4 c. all-purpose flour
1 tsp. seasoned salt
1/4 tsp. pepper
1 beaten egg
2 tbsp. milk
3/4 c. fine dry bread crumbs
1 tsp. paprika
3 tbsp. shortening
3/4 c. chicken broth
1/4 tsp. dried dill weed
1/2 c. dairy sour cream

Pound pork to 1/4 to 1/8 inch thickness. Cut small slits around edges to prevent curling. Coat meat with mixture of the 1/4 cup flour, the seasoned salt and pepper.Combine egg and milk. Dip cutlets in egg mixture, then in mixture of crumbs and paprika.
In a large skillet, cook 3 cutlets at a time in hot shortening, 2 to 3 minutes on each side. Remove from pan to platter, keep warm. Pour broth into skillet, scraping to loosen crusty drippings.
Blend the 1 tbsp. flour and dill weed into sour cream. Stir sour cream mixture into broth. Cook and stir until mixture is thickened; do not boil. Pass sauce with cutlets. Makes 6 servings.
I usually serve German potato salad with this.

Creamy Feta & Sun Dried Tomato Spread

Prep Time: 10 minutes plus refrigerating. Makes: 1-1/2 cups.

1 pkg. (8oz) Philadelphia Cream Cheese, softened
1 pkg. (4oz) Athenos Crumbled Feta Cheese
2 Tbsp. chopped fresh basil
2 Tbsp. finely chopped sun-dried tomatoes

   Mix all ingredients. Refrigerate.
Serve as a spread on crackers or fresh vegetables.

December 15, 2010

Spinach Cheese Triangles

1 pkg. (8oz) Philadelphia Cream Cheese, softened
1 pkg. (10 oz) frozen chopped spinach, thawed, well drained
1/3 cup. chopped drained roasted red peppers
1/4 tsp. garlic salt
6 sheets frozen phyllo, thawed
1/2 cup. (1 stick) butter or margarine, melted

   Mix cream cheese, spinach, red peppers, and garlic salt with electric mixer on medium speed until well blended.
   Lay 1 phyllo sheet on flat surface. Brush with some of the melted butter.
Cut lengthwise into 4 (18 x 3-1/2-inch) strips.
   Spoon about 1 Tbsp. filling about 1 inch from one end of each strip. Fold the end over the filling at a 45-degree angle. Continue folding as you would fold a flag to form a triangle that encloses filling. Repeat procedure with remaining phyllo sheets.
  Place triangles on cookie sheet. Brush with melted butter.
Bake at 375F. for 12 to 15 minutes or until golden brown.

Makes: 3 dozens appetizers.

Tip: Unfold phyllo sheets; cover with wax paper and damp towel to prevent drying until ready to use.

Prep Time: 30 minutes
Bake Time: 15 minutes

Cranberry Chicken

Prep: 15 minutes, Cook: 6 to 7 hours on low or 3 to 3-1/2 hours on high. Makes: 6 servings.

3 medium apples, cored and cut into wedges
1 medium onion, thinly sliced
6 skinless, boneless chicken breast halves (about 2 lbs.)
1 16oz. can. whole cranberry sauce
1/4 C. frozen lemonade concentrate, thawed
2 Tbsp. quick cooking tapioca
2 Tbsp. honey
1/4 tsp. salt
2 6 to 6-1/2oz. pkgs. long grain wild rice mix

  In a 3-1/2 or 4 quart slow cooker combine apples and onion. Place chicken on top of apples mixture. In a medium bowl combine cranberry sauce, lemonade concentrate, tapioca, honey and salt. Pour over chicken in slow cooker.
   Cover and cook on low heat for 6 to 7 hours or on high heat for 3 to 3-1/2 hours.
In a large saucepan prepare long grain rice with seasoning packets according to package directions. Serve chicken and apples mixture over rice.

Spicy Chicken with Peppers and Olives

Prep: 20 minutes, Cook: 6 to 7 hours on low or 3 to 3-1/2 hours on high, Makes: 6 servings.

2-1/2 to 3 lbs. meaty chicken pieces(breast halves, thighs and drumsticks), skinned
Black Pepper
1 small yellow pepper, coarsely chopped
1/2 C. sliced, pitted ripe lives and / or pimiento-stuffed green olives
1 26oz. jar spicy red pepper pasta sauce
    Hot cooked whole wheat pasta

    Place chicken in a 3-1/2 or 4 quart slow cooker. Sprinkle lightly with salt and pepper. Add sweet pepper and olives to slow cooker. Pour pasta sauce over chicken mixture in slow cooker.
   Cover and cook on low heat for 6 to 7 hours or 3 to 3-1/2 hours on high heat.
If desired, serve chicken and sauce over hot cooked pasta.

December 14, 2010

Chili Pie

2 large yellow onions, diced
Olive oil for sauteing
Sea or Kosher salt and Fresh Black Pepper
5 cloves Garlic, minced
1 - 4 ounce can Green Chiles, diced
1 + 1/2 pound Ground Beef or Ground Turkey
1 tablespoon Chile Powder, plus more for sprinkling over top
2 teaspoons Worcestershire Sauce
1 teaspoon Oregano
1/2 teaspoon Paprika, smoked or regular
1/2 teaspoon Cumin
Pinch of Cinnamon
Pinch of Nutmeg
Red Pepper, optional
1/2 cup water
1 - 14 ounce can Diced Tomatoes
1 -14 ounce can Cannelini Beans, drained & rinsed
1 cup Corn, frozen or canned (drained)
3 cups (12 ounces) Extra Sharp Cheddar Cheese, shredded
1 cup all-purpose Flour
1 cup Cornmeal
1 tablespoon Baking Powder
1/2 teaspoon Table Salt or 1 teaspoon Sea/Kosher Salt
2 Eggs
1 cup Milk
3 tablespoons Butter, melted
1/2 cup Sour Cream, plus more for serving

1. In a large skillet saute onion in oil until soft and translucent, seasoning with salt and pepper. Add garlic and saute until fragrant. Remove 2/3 of the mixture from pan and set aside.
Add green chiles with their juices and saute for 2-3 minutes. Remove and set aside in a separate bowl. 

2. In the same skillet brown ground beef, crumbling it as it cooks. When cooked through carefully drain grease. Add the onion mixture, Chile powder, Worcestershire, oregano, paprika, cinnamon, nutmeg, red pepper and water. Mix thoroughly and continue cooking over medium-low heat as you add the tomatoes with juices, the beans and corn. Mix well and cook for 3-4 minutes. 

3. Preheat oven to 400 degrees and grease a 9x13 inch casserole dish. Pour the meat mixture in and spread evenly over bottom. Sprinkle two cups of the cheese over top. 

4. In a large bowl combine the flour, cornmeal, baking powder and salt. 

5. In a separate medium bowl whisk the eggs, milk, butter and sour cream. Add this mixture to the dry mix and stir together. 

6. Add the onion/green chile mixture and the remaining cup of cheese. Stir in. Pour over top of the meat mixture. Spread evenly. Sprinkle Chile powder over top. 

7. Bake 25-30 minutes or until a toothpick comes clean from center of cornbread. Let set for 10 minutes before serving.