Sweet Corn Cornbread

2 packets white cornbread mix plus required ingredients

1 packet yellow cornbread mix plus required ingredients
1 can cream corn

1/2- 3/4 cup sugar

couple handfuls of cheese

1. Make cornbread mixes according to package directions.
2. Add corn, sugar, and cheese.
   
3. Bake as directed.

Turkey Pumpkin Chili

2 pounds ground turkey

1 (15.25 oz) can sweet whole kernel corn

1 (4 oz) can chopped green chilies

1 (14.5 oz) can whole or diced tomatoes

1 (29 oz) can tomato sauce

1 (15 oz) can of pumpkin
1 can hominy

large onion, chopped

1 can beer (12 oz)

1 can water (12 oz)

3 tablespoons minced garlic (about 5 medium cloves)

2 tablespoons cumin

chili powder to taste *
salt to taste
brown sugar to taste *

1 tsp Worcestershire sauce

1. Brown meat with onions and garlic.
   
2. Mix with all other ingredients in a slow cooker.
   
3. Cook 4-6 hours on low.

* I used about 1 tablespoon of chili powder and 1.5 tablespoons of brown sugar when I made this, and it was great -- Sarah

Serve with Michelle's sweet corn cornbread.

This is a fun recipe because the pumpkin gives the chili a unique yet familiar flavor, and no one can guess the secret ingredient.

Dump Cake

1 box yellow cake mix

2 cans of pie filling of your choice

1 stick of butter

cinnamon and sugar

1. Pour pie filling on bottom of 13 X 9 glass dish.
2. Pour cake mix evenly over top, but do not mix.
3. Thinly slice butter and cover the top of the dry cake mix with it.
4. Sprinkle with cinnamon and sugar to coat.
   
5. Bake uncovered at 350 for 35-45 minutes, until top is bubbly and light brown.

Tips: You can do a half batch, if desired, in a square pan. For the full recipe, you can use the same pie filling on the whole cake, or a different kind for each half.

This is sooo good! Michelle totally needs to bring this to another home group meeting!

Chicken Gumbo

1 clove garlic, chopped

2 cups onion, chopped

2 cups celery, chopped

2 cups green pepper, seeded and chopped

1/2 cup fresh parsley, chopped

1 cup green onions (include tops), chopped

1 stick margarine

1/2 cup flour

6 cups chicken broth, heated

2 cups canned tomatoes

1 cup brown rice (uncooked)

1 (1 lb) bag frozen cut okra

4 cups cooked chicken, diced

salt and pepper

V-8 juice and additional chicken broth for thinning mixture if needed

1. Saute garlic, onion, celery, green pepper, parsley, and green onions in margarine.
   
2. Slowly add flour and cook for 3 minutes.
   
3. Gradually stir in heated broth.
   
4. Add okra, tomatoes, rice, and chicken. Add salt and pepper to taste.
   
5. Cook 20-30 minutes longer. Adjust seasonings.
   
6. If soup becomes too thick, thin with mixture of half V-8 juice and half chicken broth.
   

Serves 10.

Tip: Don't throw away your extra onions, celery, and peppers! Freeze them.