Thanksgiving Cornbread Trifle

Thanksgiving Cornbread Trifle

Ingredients

I pkg cornbread mix, prepared per package instructions

1 16 oz frozen corn, thawed (or 2 cans of sweet corn, drained)

1 lb bacon, cooked and crumbled

1 red bell pepper, chopped

1 red onion, chopped

2 jalapenos, minced

2 cups sharp cheddar cheese, grated

1 cup ranch dressing

1/2 cup mayonnaise (I use Hellmans)

Directions

• Cook the cornbread per the instructions.  Use your favorite 
• Cut prepared cornbread into small chunks. (I cook the cornbread the day ahead and let it dry out)
•  Cook bacon, chop (crumble) and set aside (this can also be done a day ahead)
• Combine the bell pepper, red onions, jalapenos and corn together
• Combine mayo and ranch dressing (I use Hidden Valley ranch packet with buttermilk, not the bottle)
• Layer the trifle starting with cornbread, then the corn mixture, grated cheese, ranch dressing and bacon, repeat ending with ranch topped with bacon crumbles
•  Refrigerate 2 hours before serving (can be made a day ahead) 

Note: You can add tomatoes, black beans, etc to the corn mixture.

 

Ryan's Mexican Chicken

This is one of the first dishes I learned to make.

It has become my son's favorite

So much so that he learned to make it while he was away at college

Being the awesome guy that he is

He offered to make it last night

(notice he only put jalapenos on his side thinking it was too hot for me)

Mexican Chicken

Ingredients
4 cups cooked chicken (shredded)
1 can chunky rotel tomatoes
1 cup chicken broth
8 oz sour cream
1 can cream of chicken soup
3 cups cheddar cheese (grated)
yellow corn tostada chips
Optional: sliced jalapenos or salsa

Directions

Preheat oven to 350 degrees.

Place chips on the bottom of 13X9 pan (enough to cover)

Mix chicken, tomatoes, sour cream, broth & soup together

Mix in a cup of cheese

Pour over the chips

Top with remaining cheese

You can also add jalapenos or salsa on top


Cook for about 25 minutes

Let set for 10 minutes before serving

Tex Mex Deviled Eggs

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=519874

This is a great recipe. Be prepared to make alot - they go fast.

Rachael Ray's Cheesy Corn Bites

I made this recipe for Memorial Day. I placed a jalapeno slice on each one using jalapenos in a jar. Next time I make them I might add cumin and cayenne pepper for an added kick. They were a big hit, and gone almost instantly, so I recommend using more than one bag of Tostito Scoops.