Easy Sweet Cornbread

My daughter made this for me tonight- wow I was surprised at how delicious it was! She also made homemade tomato soup. My Chrisy is a homemaker in training!

Easy Sweet Cornbread

1 yellow cake mix
1 cup yellow cornmeal
1 cup flour
3 T. sugar
1 T. baking powder
1 tsp. salt
1/3 cup shortening, butter or margarine
1 egg
1 cup milk

Prepare cake mix according to pkg. directions. Combine cornmeal, flour, sugar, baking powder, and salt; blend well.

Cut in shortening until well blended. Beat egg and milk together. Add to dry ingredients and blend slightly. Add cake mix to cornbread mixture. Blend thoroughly. Pour mixture into greased 9x 13 inch pan or 2 square pans. Bake at 375 degrees for 20-25 minutes until don

Sweet Potatoes with oatmeal streussel topping

Sweet Potatoes with Oatmeal Streusel Topping

Mike is in charge of making sweet potatoes every Thanksgiving. He made these on Thursday & they were amazing. For those of you who like your sweet potatoes to resemble a vegetable, this recipe is not for you {they tasted more like cupcakes}.

.

3 large sweet potatoes

1 cup sugar

2 eggs

1 stick butter, softened

1 t vanilla extract

.

Boil potatoes until tender. Remove skins when cooled. Put into a large bowl and whip until fluffy. Add remaining ingredients. Pour into a greased casserole dish & top with Streusel topping. Bake at 350 for 45 minutes.

.

Remove the casserole from the oven. Immediately spread the marshmallows over the top. Let this sit for about 10 minutes, until melted. Serve.

.

Oatmeal Streusel Topping

.

1/2 cup rolled oats

4 T dark brown sugar

2 T all-purpose flour

1/4 t ground cinnamon

4 T cold butter

.

Make the oatmeal streusel by grinding the rolled oats to a fine flour using a food processor. A blender will also work. Combine the oat flour with brown sugar, flour & cinnamon in a small bowl. Cut the cold butter into the dry mixture using a pastry knife or a fork until you have a crumbly mixture with pea-size bits. Sprinkle this oatmeal streusel over the sweet potato mixture

Chile Relleno Casserole

4 7-oz cans whole mild green chiles (or 1 2-1/2 lb can)

1 lb. Jack Cheese

5 eggs

1 1/4 cups milk

1/4 cup flour

1/2 t. salt

dash of pepper

4 cups (1 lb.) grated cheddar cheese

Split chiles lengthwise. Remove seeds and membranes. Rinse under cold water and drain open on paper towels.

Slice cheese in 1/2"x1/2" long slices.

Place inside of chiles, folding chiles around cheese. Place stuffed chiles in ungreased 3 qt. baking dish.

Beat eggs with milk, flour, salt and pepper well. Pour over chiles. Sprinkle top with grated cheddar.

Bake uncovered at 350°, 45 minutes.

Serves 10 - 12