Recipes

Here are a couple easy recipes I want to share.  One has been around with me for some time now and the other is a recent acquisition that I have taken to tweaking.

Cornbread Casserole
2 boxes cornbread mix
2 eggs
1 can whole kernel corn, drained
1 can creamed corn
2 heaping spoonfuls of sour cream
1 8oz bag of shredded sharp cheddar

Preheat oven to 400 degrees.  Grease a 9x13 baking pan.  In large bowl, mix all ingredients, except for the cheddar.  Once combined, add 3/4 of the bag of cheese and mix again.  Pour into baking pan and cover with remaining shredded cheddar.  Bake for 30 minutes and check for doneness.  This will be a moist version of cornbread, so you shouldn't have a completely clean toothpick when inserted into center of casserole. 

**This casserole works well at Thanksgiving and Christmas and is great to bring to potlucks.  It doesn't have to be served warm and it travels well.  Also, you can use it for a side at breakfast....even cut it up and sear a bit in a skillet after cooking up some bacon &/or sausage.**

Roasted Sweet Potato & Chickpeas
1 large sweet potato, peeled & cut into 1/2 inch cubes
1 medium onion, diced
1/2 medium bell pepper (red or orange, preferably), diced
1 can chickpeas, rinsed
2 T cinnamon
1 T coconut oil
1 T sea salt

1 jar Indian masala sauce

Preheat oven to 400 degrees.  Cover baking sheet with parchment paper.  Combine all ingredients, except for masala sauce, in a large bowl and mix well.  Spread on parchment and bake for 35-40 minutes.  Remove from oven and set on stovetop to slightly cool.  In a small to medium pot, warm up masala sauce.  Add EVERYTHING to a large bowl and mix well.  Serve with naan or any other bread.

**This recipe is a tweaked version from Angela and can be found here.  I find many recipes from blogs and Angela's got some fantastic ones!  I am making one of her cookie recipes for Christmas Eve ... a brand new one that I have yet to work on.**