Taken from my “Favorites” folder!

Taste Tester Notes; 1 small garlic clove may be added in with the mayonnaise mixture if desired

Servings 8-10

Ingredients:

1 (8-1/2 ounce) package corn muffin mix (such as Jiffy Corn Muffin Mix)

1 (4 ounce) can chopped green chilies, undrained

1/4 teaspoon ground cumin

pinch dried oregano

1 cup mayonnaise (do not use salad dressing)

1 cup sour cream

1 package dry ranch salad dressing mix

2 (15 ounce) cans pinto beans, rinsed and drained

2 (15 ounce) cans whole kernel corn, drained

3 large Roma tomatoes, chopped

1 small green bell pepper, seeded and chopped

4 green onions, chopped

10 to 12 bacon strips, cooked and crumbled

2 cups shredded cheddar cheese (can use more or less)

Instructions:———————————-

Grease a 8-inch square baking dish.

Prepare the corn muffin mix according to package directions, then stir in green chilies,  cumin and dried oregano.

Spread into the prepared baking dish.

Bake in a 400 degrees F oven for 20-25 minutes or until the cornbread tests done; cool completely.

Prepare a 13 x 9-inch pan.

In a small bowl combine the mayonnaise with sour cream and dry ranch dressing mix; set aside.

Crumble half of the cooled cornbread into the pan.

Layer with half of the pinto beans, mayonnaise mixture, corn, chopped tomatoes, green bell pepper, green onions, bacon then cheese.

Repeat layers (dish will be very full).

Cover with plastic wrap and refrigerate for 2 hours.

Taken from my “Favorites” folder!

Servings 12

INGREDIENTS:

Cake:

1 (18-1/4 ounce) package cake mix (choose either  yellow, French vanilla or pineapple cake mix)

1 large egg

1/2 cup melted butter

Filling:

1 (8-ounce) package cream cheese, softened

2 large eggs

1-1/2 teaspoons vanilla

1/2 cup melted butter

2 cups confectioners sugar, sifted (must be sifted)

INSTRUCTIONS:———————————————

Preheat oven to 350 degrees F,.

Grease a 13 x 9-inch baking pan.

In a bowl combine the cake mix with egg and 1/2 cup melted butter; beat using an electric mixer on medium speed until smooth; pat the mixture into bottom of the baking pan.

In another bowl beat cream cheese until smooth;  add in 2 eggs, vanilla and 1/2 cup melted butter; beat until blended; add in the confectioners sugar and beat until blended.

Spread over the cake mixture.

Bake for 40-50 minutes (do not over bake the center should be a little gooey).

You will also find this recipe on Recipezazz.com

This makes a great dish to take to a potluck and I have done so many times in the past using disposable foil pans, this will also work well using turkey in place of chicken, make certain to pat the broccoli dry using paper towels to remove as much moisture as possible, I suggest not to omit the wine and lemon juice it really is what gives a flavor boost to this dish

Servings 6

INGREDIENTS:

1 small broccoli head, cut into florets then steamed

4 cups cooked chopped chicken (can use more)

1 (10-3/4 ounce) can condensed cream of mushroom soup, undiluted

1 (10-3/4 ounce) can condensed cream of chicken soup, undiluted

1 cup mayonnaise (do not use salad dressing)

1 cup sour cream

1-1/2 tablespoons fresh lemon juice

1/4 cup dry white wine

1 teaspoon garlic powder

1 teaspoon fresh ground black pepper

1/2 teaspoon salt (I use seasoned salt)

1/4 teaspoon cayenne pepper

2 cups shredded cheddar cheese

1/3 cup freshly grated Parmesan cheese (can use more)

30 saltine crackers, crushed

1/3 cup melted butter

INSTRUCTIONS:—————————————-

Preheat oven to 350 degrees F.

Grease an 11 x 7-inch baking dish (can use a 13 x 9-inch)

Using paper towels pat dry the broccoli to remove as much moisture as possible.

In a large bowl combine the 2 cans of condensed soup with the next 8  ingredients until smooth and well blended, then mix in the shredded cheddar cheese.

Mix in the chicken and broccoli.

Spread into prepared baking dish.

Sprinkle the top with parmesan cheese.

In a bowl combined the crushed saltines with melted butter, then sprinkle evenly over the top.

Bake uncovered for about 35-40 minutes or until hot and bubbly.

You will also find this recipe on www.recipezazz.com

Taste Tester Notes; fresh sliced sauteed or canned drained mushrooms are a great addition to add into the stuffing mixture, the addition of salt is not recommended due to the already high sodium content in the stuffing mix and canned soup

Servings 6

Ingredients:

1/4 cup butter

1 medium onion, chopped

2 celery stalks, diced

3 large garlic cloves, minced (garlic lovers can use more)

1/2 teaspoon fresh ground black pepper, or to taste

1-1/2 cups hot water (or can use half water and low-sodium chicken broth)

1 (6-ounce) package low-sodium chicken stuffing mix

2 cups cooked chopped chicken (can use more)

1 small broccoli head, cut into florets and steamed (can use 2 cups frozen thawed florets)

1 (10-3/4 ounce) can condensed broccoli cheese soup, undiluted

1-1/2 cups shredded cheddar cheese, divided

Instructions:————————————

Preheat oven to 350 degrees F.

Grease an 11 x 7-inch baking dish.

In a skillet melt butter over medium heat.

Add in onion and celery; cook until softened (about 3-4 minutes).

Add in garlic and black pepper; cook for 1-2 minutes.

Add in the hot water; remove from heat, cover and let stand for about 6 minutes.

Meanwhile layer the chicken and broccoli in the baking dish, then top with the condensed soup.

Fluff the stuffing mix with a fork then spoon over the soup.

Top with half (3/4 cup) of the shredded cheddar cheese.

Bake uncovered for about 25-30 minutes or until heated through.

Sprinkle with remaining 3/4 cup shredded cheddar cheese and allow to melt.

Notes from our test kitchen; if you prefer a slightly softer broccoli then blanch in boiling water for a few minutes and dry thoroughly before using in this recipe

Servings 6-8

Ingredients:

1 bunch fresh broccoli, separated in small florets

2 cups cooked cheese tortellini (can use more)

8 bacon strips, cooked and crumbled

1 small red onion, chopped

2 hard-cooked eggs, sliced

1 cup mayonnaise (do not use salad dressing)

1/3 cup sugar

2 tablespoons cider vinegar

1/4 teaspoon garlic powder

salt and fresh ground black pepper, to taste

1 large Roma tomato, chopped

Instructions:————————————-

In a large bowl combine the broccoli with the next 4 ingredients.

In a small bowl mix the mayonnaise with sugar, cider vinegar and garlic powder until thoroughly combined; pour over the vegetable mixture and toss to combine.

Season with salt and pepper to taste.

Refrigerate for 1 hour or longer.

Just before serving mix in the chopped tomatoes.