~ Soup In-A-Jar ~

Turning from the sweets today we are going to talk Soup. This recipe is for Farmhouse Soup. The ingredients you will need are: 2 Tablespoons of dried minced onion * 2 Tablespoons of dried parsley flakes * 2 teaspoons of salt * 1/2 teaspoon of lemon pepper * 2 Tablespoons of beef bouillon flakes * 1/2 cup of quick cook barley * 1/2 cup of dried split peas * 1/2 cup of rice, uncooked, do not use instant * 1/2 cup of dry lentils * 1/2 cup of alphabet pasta, uncooked * 1 cup of flavored spiral, macaroni, uncooked

Directions: In a small zip-type bag, add and mix the dried minced onion, parsley flakes, salt, lemon pepper and bouillon flakes. Seal and set aside. Using a funnel, layer the ingredients in this order in a 1-quart jar: barley, peas, rice, lentils and pasta. Add the zip-type bag with the seasonings then fill the rest of the jar with the spiral macaroni. Seal the jar and attach a tag with the following instructions: In a stockpot add the contents of this jar along with 3 quarts of water, 2 stalks of chopped celery, 2 sliced carrots, 1 cup of shredded cabbage and 2 cups of diced tomatoes. Cover and cook over medium heat for approximately 1 hour or until the vegetables are tender. Tomorrow, Jambalaya In-A-Jar. ~ Chef ~

~ Brownies In-A-Jar ~

Ingredients: 5/8 cup all-purpose flour * 3/4 tsp salt * 1/3 cup cocoa * 1/2 cup all-purpose flour * 2/3 cup brown sugar * 2/3 cup white sugar * 1/2 cup chocolate chips * 1/2 cup vanilla chips * 1/2 cup walnuts
Directions: Mix the first flour and salt together and put into the bottom of a quart jar. Layer the rest of the ingredients in the order they are given. Attach a tag with the following directions to the jar: 1) Preheat oven to 350 F. Grease a 9x9 pan. 2) Pour contents of jar in a large bowl and mix well. 3) Stir in 1 tsp vanilla, 2/3 cup of oil and 3 eggs. Beat till combined. 4) Pour batter into pan and bake for 25-30 minutes. Tomorrow, Soup-In-A-Jar. ~ Chef ~

~ Chocolate Chip Cookies In-A-Jar ~

Hope all of you had a Happy Thanksgiving and didn't do too much shopping. As promised this week I am going to feature "Gifts-In-A-Jar". Today, we still start with the most popular ... Chocolate Chip Cookies.

Ingredients: 1 teaspoon salt ~ 1 teaspoon baking soda ~ 2 cups all-purpose flour ~ 1 cup brown sugar ~ 1/2 cup granulated sugar ~ 1-1/2 cup semi-sweet chocolate chips
Directions: Mix the salt and baking soda in with the flour, then layer the ingredients in a quart-size jar in the order listed above, with the chocolate chips being on top.
~~~~~Enclose a card with the following information along with mixing and baking directions. Chocolate Chip Cookies In-A-Jar should be stored in a cool, dark place for up to 3 months. Mix the contents of this jar with: 1 c. unsalted butter or margarine, 1 large egg and 1 tsp. vanilla. Preheat oven to 375 degrees F. Sift dry ingredients through a colander to separate the chocolate chips from the other ingredients. Beat butter in a medium bowl until creamy. Beat sifted ingredients into butter until blended. In a small bowl, beat the egg with the vanilla. Mix beaten egg mixture into butter mixture until blended. Stir in the chocolate chips. Drop teaspoon size balls of batter, spaced well apart, onto a greased cookie sheet. Bake 8 minutes or until lightly browned. Makes 4 dozen. Tomorrow, Brownies-In-A-Jar. ~ Chef ~

~*~ Happy Thanksgiving ~*~

~ Chef ~

~oOo~ Pumpkin Pie ~oOo~

Here's another recipe that will require some work but remember what I said, "your Guest will be Impressed".

Ingredients: 1 medium Pie Pumpkin * 1 c. of heavy cream * 2 tsp. of flour * 3 large eggs * 1/4 c. of brown sugar * 1 T. of granulated sugar * 1 tsp. of ground cinnamon * 1/4 tsp. of clove * 1/4 tsp. of ginger * 1/2 t. of salt * a pinch of black pepper * (1) deep-dish pie shell

Directions: First, cut in half and remove the seeds and strings from one medium pie pumpkin. Make sure you use pie pumpkins as all pumpkins are not suitable for making pies. Place cut side down in a shallow casserole dish with a little water and bake at 350º until tender, approximately 35-45 minutes. When done, allow to cool and scoop out the pumpkin. You’ll need 1 1/2 cups of pumpkin. Puree the pumpkin in a blender or by hand with a potato masher. In a medium pan whisk together 1/4 cup of heavy cream and 2 tsp. of flour. Heat this mixture over low heat until it thickens. Then slowly whisk in the remaining 3/4 cup of heavy cream. Continue to whisk until it reaches a boil and then remove from the heat. It will be fairly thick. Set aside. In a medium bowl whisk together the 1 1/2 cups of pumpkin puree and 3 eggs. In another small bowl mix the 1/4 c. of brown sugar, 1 T. of granulated sugar, 1 tsp. ground cinnamon, 1/4 tsp. of clove, 1/4 tsp. of ginger, 1/2 tsp. of salt and the pinch of black pepper. Stir the sugar and spices into the pumpkin mixture and then add in the thickened cream. Whisk together vigorously. Pour the pumpkin mixture into the pie shell up to the top. Bake at 375º for 45 – 50 minutes. Test with a sharp knife to determine if it’s done – knife should be clean when removed from center of the pie. Allow to cool slightly and serve. This concludes my pre-Thanksgiving ideas. On Monday I am going to start a series on Gifts-in-a-Jar. Enjoy! ~ Chef ~

~ Cornbread ~

This is not your typical cornbread. This recipe calls for jalapenos so its not something you would want to use in your Thanksgiving Dressing.

Ingredients: 4 T. unsalted butter -NOT margarine ~ 1 small red jalapeno pepper, seeded and finely chopped ~ 2 scallions, thinly sliced ~ 1 clove of garlic, minced ~ 1/2 tsp. of salt ~ 1/2 c. of yellow cornmeal ~ 1/2 c. of all-purpose flour ~ 1 tsp. of sugar ~ 1/2 tsp. of baking soda ~ 1 c. of buttermilk, shaken ~ 1 large egg ~ 1 c. of grated sharp cheddar cheese

(Note: Bacon grease will be needed to grease the pans. Us Southerners keep this in the refrigerator at all times. IF you don't have this on hand simply use 2 T. of melted butter.)

Directions: Preheat oven to 425 degrees F. Place (2) 7-stick cast-iron corn stick pans in the oven to heat no less than 15 minutes. Melt 4 T. of butter in a medium pan over medium heat until it foams. Toss in the jalapenos, scallions and garlic. Cook until softened about 2-3 minutes. Set aside to cool slightly. Combine the cornmeal, flour, sugar, baking soda and 1/2 tsp. of salt in a large bowl. Whisk the buttermilk and egg lightly in a small bowl until combined. Make a well in the center of the dry ingredients and pour in the buttermilk mixture all at once. Stir the two mixtures together only until combined. Add the jalapeno mixture to the bowl along with any butter left in the pan. Add the cheddar cheese and stir to combined. The batter will be thick! Remove the hot pans from the oven and brush them with the bacon grease (or butter). Pour the batter into the pans and place in the oven to bake for 10-12 minutes or until golden brown and springy to the touch. Tomorrow, we will discuss homemade Pumpkin Pie! ~ Chef ~

~*~ Cranberry Sauce ~*~

As promised today we are going to talk Cranberry Sauce. NO not this stuff. Now give yourself plenty of time as this will take approximately 13 hours to chill firm.
Ingredients:
4 (12-oz) bags of cranberries (thaw completely if frozen) * 3 cups of sugar * 3 1/3 cups of cold water * 2 T. of unflavored gelatin * You will also need a 3 1/2-cup decorative mold or 10 individual (1/3-cup) decorative molds.

Directions: Bring cranberries, sugar and 3 cups of water to a boil in a 4 to 5-quart heavy saucepan. Stir until sugar is completely dissolved. Reduce heat and simmer, partially covered, stirring occasionally, until all berries have burst. This will take approximately 10 to 15 minutes. Pour into a large fine-mesh sieve set over a 2-quart glass bowl and let stand until all juices have drained through, about 30 minutes. If necessary, press on solids until there is enough juice to measure 3 cups, then discard the solids. Stir together gelatin and remaining 1/3 cup water and let stand 1 minute to soften. Bring 1 cup of the drained cranberry liquid to a simmer in a small saucepan. Add gelatin mixture and stir until just dissolved. Add gelatin mixture to remaining cranberry liquid and stir well. Pour cranberry sauce into lightly oiled molds and chill. Once slightly set cover with plastic wrap. Place back into the refrigerator until firmly set, at least 12 hours. To unmold, run tip of a thin knife between edge of mold and the cranberry sauce. Tilt mold sideways and tap side of mold against a surface, turning it, to evenly break seal and loosen cranberry sauce. Keeping the mold tilted, invert a plate over mold, then invert cranberry sauce onto plate. Cranberry sauce can be chilled in mold up to 2 days. Cranberry sauce can be unmolded 1 hour ahead and re-chilled or kept at room temperature. Whew! I know this is work compared to opening a can but your guest will be impressed. Tomorrow, Cornbread! ~ Chef ~

~ Smoky Scalloped Potatoes ~

Ingredients: 3 T. unsalted butter * 1 small shallot, finely chopped * 4 cloves of garlic, minced * 1 T. all-purpose flour * Kosher salt and freshly ground pepper * 3 cups of half-and-half * 1 to 2 tsp. of Smoked Paprika * 2 1/2 pounds of russet potatoes, peeled and thinly sliced * 1 cup of grated sharp white cheddar cheese * 1/3 cup of freshly grated Parmesan cheese

Directions: Preheat oven to 350 degrees F. Grease a 9x13 inch casserole dish with 1 T. of the butter. Melt the remaining 2 T. of butter in a large saucepan. Once the butter foams, add the shallot and garlic then cook until softened, about 3-4 minutes. Add the flour and cook, stirring frequently, until golden, about 2 minutes. Season with salt and pepper, add the half-and-half, smoked paprika and potatoes. Bring to a low simmer and cook for 5 minutes. Pour half of the potato mixture into the buttered casserole dish. Shake pan until the potatoes lie in a single layer. Sprinkle half of both cheeses on top of the bottom layer. Add the remaining potatoes and shake again to arrange into a layer. Sprinkle on the remaining cheese, cover with foil and bake 45 minutes or until bubbling. Remove the foil and place back into the oven for another 15 minutes or until potatoes and cheese are golden brown. Let stand 15 minutes before serving. Monday we will discuss Cranberry Sauce. ~ Chef ~

~oOo~ Thanksgiving Countdown ~oOo~

Can you believe it's a week until Thanksgiving ... where has this year gone? I am going to feature a dish each day that you can prepare for the Big Day. Today, we are going to talk Turkey of course. If you are wanting a turkey with a little punch this is for you.

Ingredients:
2 Tbsp. Italian Seasoning
2 Tbsp. Sicilian Sea Salt
1 Tbsp. Coarse Grind Black Pepper
1 Tbsp. Smoked Paprika
2 tsp. Garlic Powder
2 tsp. Ground Mustard
1 whole Turkey (12 to 14 lb.) fresh (if you use frozen make sure it is completely thawed)
2 ribs of Celery
1 Onion, quartered
1 Orange, quartered
2 Bay Leaves
1 T. Olive Oil

Directions: Mix the first 6 ingredients together. Now place the turkey, breast-side up, in a shallow roasting pan. Sprinkle 1 Tbsp. of the spice mixture inside the turkey. Stuff turkey with the celery, onion, orange and bay leaves. Brush turkey lightly with the olive oil. Spread remaining spice mixture over the entire turkey surface and under the skin. Add 1/2 cup of water to the pan and cover loosely with heavy-duty aluminum foil. Preheat oven to 325 degrees F. Roast the turkey for 1 hour. Remove the foil. Roast for an additional 2 to 2 1/2 hours longer or until the internal temperature reaches 165 degrees F. (175 degrees F. in the thigh). Make sure you occasionally bast the turkey with the pan juices to keep it moist. When done remove turkey from the oven and let stand for 20 minutes. Carefully lift the turkey and place it on your serving platter. Take the pan juice and either prepare a gravy or simply pour the juice in your gravy boat and serve. This will serve approximately 15. Tomorrow we will talk Smoky Scalloped Potatoes. ~ Chef ~

~ Chef ~

~*~ Happy Veteran's Day ~*~

~ Chef ~

~*~ Mini-Bundt Cakes ~*~

Another party planning idea for you ... mini-bundt cakes ... the possibilities are endless. Lemon, Orange, Strawberry, Cherry, Coffee, and of course Chocolate! Use your imagination. For icing you can use a simple syrup or if you are artistic get out your decorating tools. The center of the bundt cake is a treasure trove. You can place a strawberry or cherry in the center. Or something as simple as whip topping. Here is a recipe for chocolate, of course. This recipe is for a 12-serving mini-bundt cake pan.

Ingredients:
1 1/4 cups + 1 Tablespoon brewed coffee
3/4 cup Dutch process cocoa powder
2 1/4 cups sugar
1 1/4 teaspoons kosher salt
2 1/2 teaspoons baking soda
2 whole eggs + 1 egg yolk
1 1/4 cups + 1 Tablespoon buttermilk
1 cup + 2 Tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 1/2 cups, + 2 Tablespoons all-purpose flour, sifted
For the Glaze:
6 ounces unsweetened chocolate
3/4 cup unsalted butter
3 cups powdered sugar
1/2 cup sour cream, at room temperature
1/4 cup brewed coffee, cooled
Directions: Place oven rack in the center of the oven and preheat to 325 degrees F. Grease your bundt pan with non-stick spray and set aside. (For the cake batter) Put brewed coffee and cocoa powder in a small saucepan and bring to a boil, whisking frequently. Remove from the heat and let come to room temperature. In the bowl of a stand mixer fit with a whisk attachment, mix together sugar, salt, baking soda, eggs and egg yolk on low speed for about 1 minute. Add the buttermilk, oil and vanilla extract and mix on low again for another minute. Add the flour and mix on medium speed for 2 minutes. Add the cooled cocoa mixture and mix on medium speed for 3 minutes. The batter will be very loose. Pour into the prepared cake pans 3/4 of the way and bake for 20 minutes, or until a cake tester inserted in the cake comes out clean. Let the cake cool completely in the pan and then invert onto a cooling rack.
(To make the icing) Chop the chocolate into small pieces, put them in a heatproof bowl (or a double boiler) and set the bowl over a pot of barely simmering water. Be sure that the bottom of the bowl does not touch the boiling water. Remove the bowl from the heat when all of the chocolate bits have melted. Melt the butter in a separate pan or in the microwave. Whisk the melted butter into the melted chocolate until thoroughly incorporated. Sift in half of the powdered sugar. Add the sour cream and whisk to combine. Sift in the remaining powdered sugar and whisk until smooth. The glaze should be thick and shiny. Lastly, add the coffee and whisk to create a glossy glaze. Pour the glaze over the bundt cakes, covering them completely. Leave at room temperature until ready to serve. ~ Chef ~

~*~ Coffee Pecan Tarts ~*~

Moving on to dessert ideas for your party planning today I'm posting a finger-food dessert. For this recipe you can either use bought ready-to-use tart shells or make your own pastry dough and use one of the mini-tart pans (pictured here).
Ingredients:
¾ cup of coffee (your choice of brand)
1 cup of brown sugar, packed
2/3 cup of unsalted butter, melted
3 large eggs + 2 egg yolks
pinch of salt
2 cups of pecan halves, toasted (if you are making mini-tarts you will need to crush the pecans into smaller pieces)
24 3-inch tart shells (or make your own)
Directions:
In a clean frying pan, sprinkle the pecans and toast lightly over medium heat. Nuts burn easily so do not walk away. Remove from heat and cool. If you are using bought ready-made tart shells arrange them on a parchment lined baking sheet. If you are making your own mini-tarts have them already prepared at this point. In a large bowl, gently mix together the coffee, brown sugar, butter, eggs and salt until smooth and incorporated. Pour filling into the tart shells. If preparing mini-tarts spoon in the mixture. Sprinkle with the toasted pecans. Bake at 375º F for approximately 15-18 minutes for 3-inch tarts. If you are preparing mini-tarts bake for 10-12 minutes. The filling should jiggle very slightly in the center when done. Remove from oven and allow to cool. Serve with a freshly brewed cup of Coffee. Enjoy! ~ Chef ~

~ Chicken Pot Pie Cups ~

Ingredients: 1 can of refrigerated biscuits (10 count) * 1 c. cooked chicken breast, diced * 1 (10.5 ounce) can of cream of chicken soup * 2/3 c. shredded cheddar cheese * 1 c. of frozen mixed veggies (corn, peas, carrots, etc.) * 1 tsp. dried parsley flakes * 1 tsp. of onion powder * 1/4 tsp. black pepper

Directions: Preheat oven to 400 degrees. Separate biscuits and place each biscuit in a cup of a lightly greased muffin pan, pressing dough up sides to edge of cup. In a medium bowl, combine chicken, chicken soup, veggies, cheddar cheese, parsley flakes and black pepper. Mix well to combine. Evenly spoon chicken mixture into prepared biscuit cups. Bake for 12 to 15 minutes or until golden brown. Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once. ~ Chef ~

~*~ Party Pleasers ~*~

Holiday party planning is approaching so I thought I would feature a few recipes that will make you the party everyone wants to get invited to. This first recipe can be used for either Taco Cups, BBQ Cups or Sloppy Joe Cups. An important thing to remember is make sure the meat mixture is thicker than you would usually serve it to avoid a soggy appetizer.

~ SLOPPY JOE CUPS ~

Ingredients:
1 pound of ground beef
1 can of Manwich
1 (12 ounce - 10 count) can of refrigerated biscuits
1 cup of shredded Cheddar cheese (optional)
Direction: In a skillet, cook beef over medium heat until no longer pink; drain. Stir in the spaghetti sauce or Manwich a little at a time. The mixture should be firm. Cook over medium heat for 5-10 minutes or until heated completely. Set aside. Now press the biscuits into the bottom and up the sides of small greased muffin cups. Spoon the meat mixture into the center of each cup (level with the top). Bake at 375 degrees F for 10-15 minutes or until golden brown. Sprinkle with the cheddar cheese (optional); bake an additional 3 minutes or until the cheese is melted.
~ TACO CUPS ~

Ingredients:
1 pound of ground beef
1 package of Taco Seasoning
1 (12 ounce - 10 count) can of refrigerated biscuits
Shredded cheddar cheese, shredded lettuce, diced tomatoes and sour cream (for topping)
Direction: In a skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning as directed on the package. The mixture should be firm. Cook over medium heat for 5-10 minutes or until heated completely. Set aside. Now press the biscuits into the bottom and up the sides of small greased muffin cups. Spoon the meat mixture into the center of each cup (level with the top). Bake at 375 degrees F for 10-15 minutes or until golden brown. Before serving place shredded lettuce, diced tomatoes, sour cream and cheddar cheese on top of each.
~ BBQ CUPS ~
These are as simple as taking shredded BBQ and placing them inside the biscuit cups as prepared above and baking at 375 degrees F for 10-15 minutes. Top with shredded cheese if you like. If it is a Breakfast Event you are planning give this recipe a try.
~ BACON QUICHE CUPS ~
Ingredients:
5 slices of bacon
1 (8-oz.) pkg. of cream cheese, softened
2 tablespoons of milk
2 large eggs
2 oz. (1/2 cup) of shredded Swiss cheese
2 tablespoons of chopped green onions
1 (12 ounce - 10 count) can of refrigerated biscuits
Directions: Heat oven to 375°F. Spray 10 muffin cups with nonstick cooking spray. In a medium skillet, cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside. Meanwhile, beat cream cheese in small bowl until smooth. Gradually add milk and eggs, beating at low speed until smooth. Stir in Swiss cheese and onions. Set aside. Separate dough into 10 biscuits. Press or roll each to form 5-inch round. Place 1 biscuit round in each sprayed muffin cup; firmly press in bottom and up sides, forming 1/4-inch rim. Place half of bacon in bottom of dough-lined muffin cups. Spoon cheese mixture evenly into cups. Bake at 375°F. for 21 to 26 minutes or until filling is set and edges of biscuit cups are golden brown. Sprinkle each with the remaining bacon pressing it into the filling. Remove the biscuit cups from the pan and serve immediately.

These should get your Party Menus started. I will add more over the next few weeks. ~ Chef ~

<<<->>> Pumpkin Fudge <<<->>>

Ingredients:
3 cups granulated white sugar * 3/4 cup melted salted butter * 2/3 cup evaporated milk * ½ cup canned pure (unsweetened) pumpkin * 2 Tablespoons light corn syrup * 1 teaspoon pumpkin pie spice * One 12-ounce package white chocolate morsels (chips) * One (7-ounce) jar marshmallow crème * 1 cup chopped pecans, toasted (optional) * 1 teaspoon vanilla extract
Directions: Line a 9-inch square pan with aluminum foil. Spray with nonstick spray. Stir together first 6 ingredients in a 3 1/2- quart saucepan over medium-high heat and cook, stirring constantly, until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes. Once mixture reaches 234°, remove from heat and quickly stir in the white chocolate, marshmallow creme, pecans (if using) and vanilla until well blended. Pour into the prepared pan. Let stand 2 hours or until completely cool; cut fudge into squares. Yields: 3 pounds ~ Chef ~

~*~ Indian Pudding ~*~

Indian pudding dates back to colonial New England. Despite its name, Indian pudding did not originate with Native Americans, but with the colonists themselves who used the Native American ingredient of cornmeal to stand in for wheat flour as they attempted to produce a dessert similar to the English puddings of their home country. The original British version of hasty pudding was available in printed form as early as the 1600s. The first mention of Indian pudding in an American cookbook occurred around 1796. Indian pudding combined the old version of hasty pudding with the products and spices available to the colonists.
Ingredients:
4 cups whole milk
½ cup cornmeal
2 Tbsp. butter
½ cup molasses
½ cup maple syrup (preferably Grade B)
1 tsp. salt
½ tsp. cinnamon
½ tsp. ginger
Pinch of nutmeg
2 large eggs, well beaten

Directions:
Preheat oven to 325°F. Butter a 2-quart casserole dish. In a medium pot, bring milk to a gentle simmer. Very slowly whisk in cornmeal briskly to prevent clumping. Cook for 20 minutes, adjusting heat to maintain a gentle simmer, until mixture has thickened and coats the back of a spoon well. Remove from heat. Stir in the butter, molasses, maple syrup, salt and spices until well blended. Temper the eggs (meaning slowly whisk in about ¼ cup of the hot pudding mixture to the beaten eggs), then return tempered mixture to the pot. This prevents the eggs from scrambling. Pour mixture into a buttered casserole dish and bake about 1½ hours, until center is set (the center will still be soft, but you don’t want it to look liquidy). Let the pudding sit for at least 20 minutes. Then serve warm topped with vanilla bean ice cream. ~ Chef ~

*~*~* National Deviled Egg Day *~*~*

Yes, even the Deviled Egg has it's own day!

The deviled egg originated in ancient Rome. It is still a popular term across the continent of Europe. Deviled eggs are a common dish in the United States. In the Midwestern and Southern United States, they are commonly served as hors d'oeuvres before a full meal is served. Deviled eggs are so popular in the United States that special carrying trays are sold for them. The term "deviled", in reference to food, was in use in the 18th century, with the first known print reference appearing in 1786. In the 19th century, it came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity. In some parts of the Southern and Midwestern United States, the terms "salad eggs" or "dressed eggs" are used, particularly when the dish is served in connection with a church function - presumably to avoid dignifying the word "deviled". There are many varieties of deviled eggs ... some like them with sweet pickle, onion, paprika. However you like yours ... Enjoy! ~ Chef ~

<> Mexican Cornbread Casserole <>

Ingredients:
2 boxes of Jiffy cornbread mix * 1 pound of ground beef * 1 small can of chopped green chilies * 1 package taco seasoning mix * 1 regular size can of whole kernel corn * 1 regular size can of cream-style corn * 1 large onion, diced * 1 1/2 cup of sharp shredded cheddar cheese
Directions: Brown ground beef and onion then add the taco seasoning per package directions; set aside. Mix cornbread per package directions. Once cornbread is mixed thoroughly add 1/2 of the can of cream-style corn and 1/2 of the can of drained whole kernel corn mixing completely. Now pour 1/2 of the cornbread mixture in the bottom of a 9x13 pan. Spreading evenly. On top of the cornbread add the meat mixture; pour the remaining can of whole kernel corn and cream-style corn. Spread on 1/2 of the shredded cheese. Spread the can of green chilies then top with the remaining cornbread mixture and the cheese. Bake 350 degrees for 35-40 minutes. Let set for 5 minutes then serve.

~ Chef ~