Chili cornbread

Chili and cornbread warm you up like nothing else on a cold day. They fill your stomach with warm goodness. They're a wonderful combination ... especially when combined!

My mom came up with this recipe because it's quick and filling. My family is active and busy, and they are always hungry. So this is a perfect recipe for them.

Chili Cornbread

4 c. homemade leftover chili, or 2 15-oz cans chili
you favorite cornbread recipe

Put the chili in a 9x9 pan. Pour the cornbread batter over the top. Bake in a 350 degree oven for 30-40 min., or until the chili is bubbly and the cornbread is cooked.

Thanksgiving dinner casserole

This recipe is great for using Thanksgiving dinner leftovers. I'm not sure where we got it, but my Mom has used it for years now. We like it so much that we eat it year-round with chicken instead of turkey.

I meant to post this sooner, since most people have probably eaten most of their Thanksgiving leftovers by now. I guess you can save this recipe for next year, or use it as your last desperate effort to use up your turkey. You can modify the amounts of the ingredients to use up more or less of the leftovers you have.

Thanksgiving Dinner Casserole

2 c. cooked cubed turkey
1 can or 2 c. green beans
1 1/2 c. turkey gravy
3 c. stuffing
4-5 c. mashed potatoes
1/2 c. grated cheddar cheese

Put the turkey and green beans in the bottom of an 9x9 pan. Pour the gravy over the top. Sprinkle the stuffing over that, and spread mashed potatoes over it all. Sprinkle with cheese. Bake at 350 degrees Fahrenheit for 40-50 minutes.

Makes: 6-9 servings