Creamed Corn Casserole

1 box Jiffy corn bread mix
2 (16 oz.) cans creamed corn
2 (16 oz.) cans whole corn, drained
1 stick butter
8 oz. sour cream


Combine all ingredients in a 2 quart casserole. Bake at 350 degrees for
45 minutes. Serves 8.

NOTE:  Make sure your Jiffy Corn Bread Mix is good.  I usually taste a little on my finger (while dry) before adding any of the other ingredients.  I love this mix, but it tends to go bad quite easily and can even be bad at the store before you even get it home, so check it.  There's nothing worse than stale corn casserole. 

Kellie’s Chili
  • 2 pounds ground beef
  • 1-2 onions, chopped
  • 2-4 cloves garlic, minced
  • 2 tablespoons chili powder (more or less to taste)
  • 2 teaspoons salt
  • 1-2 stalks of celery chopped fine (my kids will tend to eat it if the celery is hard to pick out, so the smaller the better if you have picky kids)
  • 1-2 carrots chopped fine
  • 4  cans stewed tomatoes with liquid (I try to crush them up so the pieces aren't so big, but that's a personal preference)
  • 1 can tomato sauce
  • 1-2 can(s) kidney beans with liquid (you can use different beans for a variety, I’ve used red kidney, black, and northern beans all together)
  • Beef or chicken stock (optional for a slightly thinner chili)
Combine ground beef, onion, and garlic in large stockpot. Cook and stir over medium heat until beef is brown then drain off the fat.  Stir in chili powder, salt, tomatoes, and tomato sauce; break up tomatoes while stirring. Heat to boiling, reduce heat to simmer, and cover. Cook, stirring occasionally, for about 1 hour.
Stir in beans. Simmer, uncovered, for 20 minutes; stir occasionally.

Add stock if necessary or desired, depending on how thick the chili is getting and how thick you want it.

NOTE ON BEANS: if you are using dried/bagged beans, they will need to be cooked separately ahead of time.  Just follow the directions on the bag.  They can be cooked up to a few days in advance of making the chili.  

FINAL NOTE:  Now, if you prefer, you can add canned diced tomatoes, mushrooms, green peppers, and any other veggies that you enjoy in your chili.  This is a good time to use up any leftover veggies that you may need to use up, but don’t have much of for any other recipe.  You can also add other favorite spices as to your taste, such as pepper, garlic powder, onion powder, etc.  Honestly, I think my recipes are always a little different because I’m always adding stuff depending on what I have in the fridge. 


In spirit of the holidays (albeit a bit on the late side) I'm posting a recipe from my mother-in-law for Snickerdoodles.  I'd never eaten a snickerdoodle before, let alone baked one. Now, I have a new favorite cookie! Hope you enjoy! (Thanks Cyndi H.!)

I need to upload a better picture, but they should puff up like these.


3 C. Flour
1/2 tsp salt
3/4 tsp baking soda
1 C soft butter (2 sticks) at room temp.
1 1/2 C sugar
1 tsp vanilla
2 eggs, beaten first before adding
1/4 C milk
Cinnamon-Sugar mixture (for coating)


Preheat oven to 375° Sift dry ingredients into a medium bowl and set aside.
Put butter and sugar in a large mixing bowl and cream well.
Stir in vanilla and eggs and cream well again.
Add the milk, stir.
Add dry ingredients to mixture, mix well, then cream all together well. (batter will be very creamy and very sticky! This makes for very flaky cookies)
Roll one teaspoon of dough in a cinnamon-sugar mixture to fully coat and place on greased cookie sheet (use a sheet with little or no lip) and bake for 10-11 minutes. (time may vary from oven to oven)

Makes approx. 36 cookies.

High altitudes: increase flour by 1/4 Cup and oven temp to 380°

Tip: If you don't have soft, room temperature butter, but need it for a recipe and don't have time to wait for it to soften up, grate it with your cheese grater. Works wonders and it creams up in your recipe well. I did it with this recipe as well as others and it worked great!

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