Cheddar Corn Bread
2 packages (8 1/2 ounce each) corn bread muffin mix
2 eggs, beaten
1/2 cup milk
1/2 cup plain yogurt
1 can (14-3/4 ounces) cream-style corn
1/2 cup shredded cheddar cheese
In a bowl, combine the corn bread mix, eggs, milk and yogurt until blended. Stir in corn and cheese. Pour into a greased 13 x 9 x 2 inch baking dish. Bake at 400º for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cut into squares. Serve warm. Yield: 12 servings
Pumpkin Spice Coffee
6 cups strongly brewed coffee
1 15-ounce can pumpkin
3 1/2 cups milk
1 cup sugar
2 teaspoons cinnamon
3 tablespoons vanilla extract
1/2 teaspoon nutmeg
Heat on high in slow cooker for two hours. Whisk before serving to keep the pumpkin from settling. Serve with homemade whipped cream and a cinnamon stick.
Homemade whipped cream:
1/2 cup heavy cream
1 teaspoon powdered sugar
Dash of vanilla extract
Mix at high speed with electric mix until soft peaks develop.
Chicken Pot Pie Supper
2 cups coarsely chopped cooked chicken
1/4 cup mushrooms
1/4 cup peas
3 medium carrots peeled, chopped and cooked
3 cups thickened chicken stock (or) cream of chicken soup
1/2 teaspoon salt
Pepper to taste
Mix ingredients together and pour into greased 1-1/2 quart casserole dish. Place biscuits on top and bake at 450º for 15-20 minutes.
Biscuits:
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
4 tablespoons shortening
3/4 cup milk
Stir flour, baking powder, and salt together. Cut in shortening. Add milk. Turn dough lightly on floured board and knead gently 30 seconds. Cut dough with knife or biscuit cutter. Place on chicken mix.
