Chicken Corn Bread

I made two versions of this tonight....I will give details of what I found at the end.





1 roasted chicken, skinned, and meat shredded into bite sized pcs.


1 can corn


1 zucchini


1/2 red bell pepper (I used orange, cuz that's what I had, but whatever)


1 can diced green chili's


1/2 cup or two cilantro green olive salsa (or whatever salsa you have on hand will work)


2-3 cups freshly shredded sharp cheddar cheese

1 pkg Bob's Red Mill Gluten Free corn bread mix

versus

1 pkg Grandma Ferndon's corn bread mix

I mixed the corn bread according to the package.....followed the directions, go figure!!!......anyway, for the kids I used 1/2 the shredded chicken, 1/2 the cheese and the can of corn, layered into the bottom of a casserole. Spooned Bob's mix over top...



mixed the chopped zucchini, pepper, chili, rest of chicken and cheese and the salsa together in another casserole dish. Poured Grandma's mix over this and put both in the oven at 375.



watched and waited......and waited......and waited.



Finally, and I am totally guessing here, about 45 minutes later both emerged. Bob's was much more dense and not as nicely browned. Grandma's looked much better to me, of course Grandma's had all the good stuff added to it.....anyway, after tasting, I definitely prefer Grandma's.



In fact, I LOVED the corn bread part of it. Sean even ate the one with veggies, and said the veggies weren't overpowering, so he could stand it! MEN!!!! I'm going to get more of Grandma's mix and make muffins with it....very good!!!!



I think I could work on Bob's recipe to make it better, another egg and maybe a bit more liquid, I dunno, you'll have to play with that. Although Grant ate his without much whining, and David thought mine was too sweet. But what do they know???? They're kids!!!!

Pumpkin cake

1 can pumpkin
3 eggs
1 pkg Namaste Spice Cake Mix

1/2 brick cream cheese softened
powdered sugar
dash of vanilla

chopped pecans

mix pumpkin, eggs and cake mix. Pour into a greased cake pan, bake as directed on the package.

Mix cream cheese, vanilla and powdered sugar to your desired consistency and sweetness (i'm guessing I used about 2 cups, but you never know).......spread on cake, sprinkle with chopped pecans and thouroughly enjoy with a tall glass of ice cold milk!!!!

VERY yummY!!!! I made this for Thanksgiving and it was gobbled up!!!!

Cinnamon bread pudding with apples

Cleaned out the freezer yesterday and found a loaf of cinnamon bread from the Silly Yak bakery in Madison. Left it out to thaw over night and dry out a bit so I could do something with it. Came home from church and searched for some recipes that I could mangle and came up with this......


loaf of GF cinnamon bread, cubed
3 apples peeled and chopped
6 eggs, beaten
3 cups milk
1 cup white sugar
couple dashes ground cinnamon
1 teaspoon vanilla extract


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).

Mix bread cubes and apples together in 9x13 pan, sprinkle with cinnamon.

In a medium mixing bowl, combine eggs, milk, sugar, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.

Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

**It's in the oven now, I will let you know if it flops.....but it is looking very promising!!!!**

oatmeal

Bob's Red Mill has GLUTEN FREE OATMEAL!!!! They grow it in a dedicated field so there is no cross contamination with wheat.

HOOOORAY!!!

I can not wait to make my chocolate chip peanut butter oatmeal cookies this weekend!!!!! Will post that recipe later........

I am just so excited about the oatmeal!!!!!!!!!!!!!!!!!

Sausage, mushroom chowder

cold weather, means soup experiments will begin again..... so last night I started making some sausage, ran out of time, ended up eating.....something else, all a blur......anywhoooo, so the sausage went in the crockpot along with some other goodies and here is the recipe....

1 lb sausage, cooked and drained
6 oz sliced or quartered white mushrooms
6 oz sliced or quartered baby bella mushrooms
1 bag frozen corn
a handful or two of baby carrots
8 cups water
3 tbsp Better than boullion chicken flavor

1/2 cup or so of Idahoan Real Potato Flakes

Cook and drain sausage, and saute mushrooms........throw all that plus the rest of the stuff in the crockpot, except the potato flakes. Let it cook over night in the crockpot, add flakes before serving and about a cup of milk....serve and eat yummy.......