Thanksgiving Corn Casserole

Thanksgiving Corn Casserole

1 can of whole kernal corn, drained
1 can of creamed corn
1 (8 oz) tub sour cream
2 eggs, beaten
1 box of Jiffy Corn Muffin Mix
1 stick butter, melted

Preheat oven to 350 degrees. Mix all ingredients together and pour into a large, lightly greased 13×9 casserole dish. Bake for 55-60 minutes


Wilton’s Buttercream Frosting

Wilton’s Buttercream Frosting

1/2 cup Criso

1/2 cup butter, softened
1 teaspoon vanilla*
4 cups (1lb) powered sugar
2 tablespoons milk

Cream Crisco and butter
Add Vanilla (and other flavorings if desired) and any food coloring
Gradually add sugar 1 cup at a time and continue mixing
Add milk and beat on Medium speed until light and fluffy.
You can add a little more milk if you need to make the consistency better for spreading.

Pudding Cake

Pudding Cake

1 c flour
3/4 c sugar
1 1/2 T unsweetened cocoa powder
2 t baking powder
1/2 t salt
3/4 c chopped nuts (I like walnuts or pecans)
3/4 c milk
2 T melted butter
1 t vanilla
1 c hot water
1/2 c chocolate syrup


Whipped cream or vanilla ice cream

1. Heat oven to 350. Cover 8×8 baking pan with cooking spray.

2. Mix flour, sugar, cocoa, baking powder, salt, and nuts in large bowl. Stir in milk, butter and vanilla until well mixed. Scrape into prepared dish.

3. Stir together hot water and syrup in small bowl. Pour over batter.

4. Bake for 35 mins or until cake is done and pudding bubbles up on sides.  Cool for 20 mins.  Serve warm with a plop of whipped cream or vanilla ice cream.

Ground Turkey, Italian Sausage Chili


  • 2 pounds ground turkey
  • 1 pound bulk Italian sausage mild, casings removed
  • 2 (15 oz) cans kidney beans, drained
  • 1 (15 oz) can pinto beans, drained
  • 1 (15 oz) can black beans, drained
  • (14 oz) cans diced tomatoes, NOT drained
  • 1 (8 oz) can tomato sauce 
  • 1 cup of frozen chopped onion (rinsed under hot water to thaw)
  • 2 cups beef broth
  • 3 tablespoons chili powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon paprika
  1. Cook ground turkey and sausage until evenly browned and then pour off the fat.
  2. Dump canned beans into a strainer and rinse, then pour them into your crock pot.  Add diced tomatoes with their juice, tomato sauce and the beef broth to crock pot. Add in the cooked ground turkey and cooked sausage and stir it all together.  Add all the spices: chili powder, garlic, oregano, cumin, basil, salt, pepper, and paprika and Worcestershire sauce and stir it all into the meat and beans mixture.  I was a little worried that there wasn’t enough liquid with the meat, but my crock pot was full.  Cooked on low for six hours and it turned out great.  I topped it with shredded cheese and sour cream.

Crockpot Chicken Enchiladas

Crockpot Chicken Enchiladas

This takes about 3 hours so it’s perfect for cooking while you are at church and want a hot meal when you come home.


  • Place 3 thawed chicken breasts on the bottom of your greased crock pot.
  • Sprinkle a teaspoon of chicken bouillon over chicken.
  • Salt and pepper to taste.
  • 1/2 cup Instant Rice

Mix together:

  • 2 cans cream of chicken soup
  • 1 cup sour cream
  • 1 4-oz can chopped green chilies
  • 1-2 cups grated Monterrey Jack cheese

Add mixture to the top of the chicken and cook on high for 3 hours or until chicken is cooked.  Shred chicken and then add 1 cup instant rice to the crock pot.  Cover and cook for another 10-15 minutes or until rice is done.  Serve in enchilada shells.

Chicken and Black Beans Enchiladas

Chicken and Black Beans Enchiladas


  • 2 cups diced chicken breast meat
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 2 tablespoons chopped fresh cilantro
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (4.5 ounce) can diced green chile peppers, drained
  • 1 (10 ounce) can red enchilada sauce
  • 8 (6 inch) corn tortillas
  • 2 cups shredded Mexican blend cheese
  • 1 (8 ounce) container sour cream


  1.   Preheat the oven to 375 degrees F (190 degrees C).
  2.    Heat a large skillet over medium heat, and spray with vegetable cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chile peppers.
  3.    Spread half of the enchilada sauce over the bottom of an 11×7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Cover dish with a lid or aluminum foil.
  4.     Bake for 30 minutes in the preheated oven. Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. Let stand 10 minutes before serving.

Cheddar Jack Enchiladas

Cheddar Jack Enchiladas

  •  4 chicken breasts
  • 2 cans Cream of Chicken Soup
  • 1 pint sour cream
  • 1 small can sliced olives
  • ½ lb Cheddar cheese
  • ½ lb Jack cheese
  • A small can diced green chiles
  • 1 pkg flour tortillas – 10-12 count
  • Milk


Cook chicken breasts, cool enough to handle and chop in pieces.  (You also could use leftover turkey or chicken, or a rotisserie chicken pulled off the bones and cut in pieces.)  Combine 1 can soup, ½ of the sour cream, ½ a soup can of milk, green chiles, olives, a handful of the combined cheeses, and chicken.  Fill tortillas, roll and place in PAM sprayed baking dish.  Mix 2nd can of soup, rest of sour cream, ½ a soup can of milk, and half of remaining cheese.  Spoon over rolled tortillas, sprinkle with remaining cheese. Bake uncovered at 350 degrees for 30 minutes, or until hot and bubbly.  If you want the enchiladas soft, cover while baking.

This freezes well.  Just prepare and don’t bake.  Double wrap top with Saran wrap first and then foil second.  Thaw and bake 30-40 minutes until hot and bubbly.  Take out of freezer around noon to bake that night.

Monterey Jack Chicken Enchiladas

Monterey Jack Chicken Enchiladas

  • 10 soft taco shells
  • 2 cups cooked, shredded chicken
  • 2 cups shredded Monterey Jack cheese
  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 (4 oz) can diced green chilies
  1.  Preheat oven to 350 degrees.  Grease a 9×13 pan
    2. Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.
    3. In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.
    4. Stir in sour cream and chilies but do not allow mixture to boil.
    5. Pour over enchiladas and top with remaining cheese.
    6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Ground Beef Enchiladas

Ground Beef Enchiladas

Make sure you put sauce on the bottom of pan or enchiladas will be dry.


  • 1 pound lean ground beef
  • 1 large onion, chopped
  • 2 cups Taco Bell Thick ‘N Chunky Salsa
  • 1 (15 ounce) can black beans, drained, rinsed
  • 1/4 cup Kraft Zesty Italian Dressing
  • 2 tablespoons Taco Bell Seasoning Mix
  • 6 (8 inch) flour tortillas
  • 1 cup Sour Cream
  • 1 (8 ounce) package Mexican Style Shredded Four Cheese
  • LaVictoria’s red mild taco sauce

Preheat oven to 400 degrees F. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and seasoning mix; mix well.

Cover bottom of baking dish with mild taco sauce.  Arrange 3 of the tortillas in single layer on bottom of 13×9-inch baking dish; cover with layers of half each of the meat mixture, sour cream and cheese.   Sprinkle with LaVictoria’s red mild taco sauce.  Repeat all layers. Cover with foil.

Bake, covered, 30 minutes. Remove foil. Bake an additional 10 minutes or until casserole is heated through and cheese is melted.  Let stand 5 minutes before cutting to serve.

Crockpot Beef Enchiladas

Crockpot Beef Enchilada Filling

This is a very easy enchilada filling and it tastes great.  It took about 15 minutes to put together.  You can leave it cooking for three hours on high while in church and have it when you return.


  • 1 pound ground beef
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup corn kernels, frozen or canned
  • 1 cup salsa (I used Tostitos Chunky Salsa as I had it on hand)
  • 1 (4.5-ounce) can chopped green chilies, drained (I used Ortega because that’s what I had on hand)
  • 1.2 dry package of taco seasoning (I used Ortega because that’s what I had)
  • 1 (19-ounce) can enchilada sauce (I like old El Paso), half set aside
  • 4 9-inch flour tortillas (I used La Banderita Home Style Flour because it’s what I had)
  • 2 cups shredded Mexican blend cheese
  • 1 avocado, diced, for serving
  • 1 Roma tomato, diced, for serving
  • chopped fresh cilantro leaves
  • sour cream

** Using a 19-oz can of enchilada sauce leaves enough left over to pour over the bottom of your baking dish before placing tortilla on top and enough to drizzle over the top of the enchiladas.


  • In a large pot, brown ground beef and drain any excess fat.  Remove from heat.  Add to crockpot.
  • Add to crockpot: drained black beans, corn.
  • Add salsa, green chiles, taco seasoning and enchilada sauce, reserving about 1/2 cup.
  • Cook on high heat for about 3 hours.
  • When ready, you can serve it up in enchilada shells or taco shells.
  • Topping ideas: sour cream, chopped avocado, tomatoes, grated cheese, chopped cilantro, etc.