Corn Casserole

(8 ounce) container sour cream
1/2 cup unsalted butter, softened
1 (15 ounce) can creamed corn
1(15 ounce) can whole kernel corn
1(8.5 ounce) package corn bread mix

Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, stir together the sour cream, butter, creamed corn, corn nibblets and corn muffin mix. Pour into a 1 quart casserole dish and bake for 40 minutes.

Cranberry Sauce

12 ounces cranberries
1 cup white sugar
1 cup orange juice

In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes) then continue stirring until the cranberries have cooked down somewhat.  Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.

Oatmeal Pancakes

1 1/2 cups flour
1 cup quick oats
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 eggs
1 1/2 cups milk
3 tablespoons butter, melted

Mix all dry ingredients together in a bowl. Stir in milk and melted butter. Add eggs, 1 at a time. Bake on a hot griddle until bubbly. Flip and bake until done.

Chili

1 can Black Beans
1 can Chili Beans (I use the ones in medium sauce)
1 can Dark Red Kidney Beans
2 pounds ground beef
1 can diced tomatoes
1 pack McCormick Chili Seasoning
1 Can Tomato Sauce (13 oz)
Chili Pepper
Garlic Powder

First drain the liquid off of the Black Beans, Kidney Beans and Diced Tomatoes and put into the crock pot on low and add the Chili beans with the sauce. Brown Meat, drain off grease, and add to crock pot. Stir in Chili Seasoning and Add Tomato sauce. Let heat for an hour then add chili powder and garlic powder if needed, let heat on low for another hour then serve. (you can leave it in the crock pot as long as you want to develop flavors.