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I was looking for a way to use left over Mexican cornbread. I used this recipe as a base using what I had in cabinets. I like spicy, so I used Tastefully simple southwest seasoning when cooking chick. Used 1 can crm mushroom, 1can rotel, 1 can nobler corn, 2 cups cooked chicken, 1T Tastefully Simple Southwest Season (spicy) about a cup of Mex blend cheese and 1/2 of a 9x9 pan of Mexican cornbread. Mixed together and baked on 400 for about 30 minutes. My family loved it! Will make it again. Will try adding pinto or black beans next time. Yummy, thanks for the idea!

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Sour Cream Biscuits

Reviewed: Nov. 24, 2008

I have been making these for years. They are the best and easiest ever. My recipe called for a stick of butter melted in the pan befor baking and a stick melted and poured on top. Of course those would be the best, but i usually use 1/4 to 1/2 cup total, depending on what i am making them for.

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Skillet Ham, Cabbage and Potatoes

Reviewed: Oct. 7, 2008

I love this recipe its quick and easy. I like to use kielbasa, bratworst or smoked sausage of some kind. Along with some southwestern seasoning. It is gives a little added flavor.

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