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.

Notes from our test kitchen; choose either of these flavors, yellow or French vanilla or my favorite pineapple cake mix (if you can find it!)

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).

This makes a great dish to take to a potluck and I have done so many times in the past using disposable foil pans

Notes from our test kitchen; 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

Servings 8

Ingredients:

1 small broccoli head, cut into florets then steamed

4 cups cooked chopped chicken (can use more)

2 (10-3/4 ounce) cans condensed cream of mushroom soup, undiluted

1 cup mayonnaise (do not use salad dressing)

1 cup sour cream

1 tablespoon lemon juice

1/3 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

1-1/2 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.