Cornbread Chili Dip
1 package (8-1/2 ounces) cornbread/muffin mix
1 can (4 ounces) chopped green chiles, undrained
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
Pinch rubbed sage
1 cup mayonnaise
1 cup sour cream
1 envelope ranch salad dressing mix
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (15-1/4 ounces each) whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onions
10 bacon strips, cooked and crumbled
2 cups shredded cheddar cheese
Prepare cornbread batter according to package directions. Stir in chiles, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool. In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the cornbread into a 13x9-in. dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours.
Blueberry Angel Desert
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
1 cans (21 ounce) blueberry pie filling
In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping and cake cubes. Spread evenly into an ungreased 13x9-in. dish; top with pie filling. Refrigerate, covered, at least 2 hours before serving.
Easy Everyday White Wedding Cake
1 box white cake mix
1 cup all-purpose flour
1 cup granulated sugar
1 1/3 cup water
1 cup Greek yogurt plain
4 egg whites
2 tablespoons vegetable oil
2 teaspoons vanilla extract
1 teaspoon almond extract
Baking spray
Preheat an oven to 325°F. Spray either a 9x 13 baking pan or two 9-inch baking pans with baking spray. Set aside. Place cake mix, flour, and sugar into a large bowl. Mix with electric beater on low speed just until combined. Add water, yogurt, egg whites, oil, and extracts. Mix on low speed until combined, then turn mixer to medium speed and mix for 2 minutes. Pour into the prepared pan(s) and place in preheated 325°F oven. Set timer for 35 minutes. If you begin to smell the cake before the timer goes off, check the cake. Cake is done when a toothpick inserted into the middle comes out clean.
Frosting
1 cup unsalted butter (2 sticks),softened
3 1/2 -4 cups powdered sugar (sifted)
1 Tablespoon pure vanilla extract
3-5 Tablespoons heavy cream or whole milk
Beat the softened butter over medium speed with an electric mixer until soft and creamy. Continue to beat over medium speed as you gradually add the powdered sugar. Stop the mixer and scrape down the sides of the bowl with a spatula as needed to fully incorporate all of the sugar. Once butter and sugar have come together, add the vanilla. Beat in the heavy cream or milk 1 tbsp. at a time until desired consistency is reached. If the frosting is too thin add more powdered sugar, if too thick add more cream/milk.
