Chipotle Chili Cornbread Bake

The Pampered Chef ® Chipotle Chili Cornbread Bake Recipe

1 medium green bell pepper 6 green onions with tops, divided 1 lb (450 g) 90% lean ground beef 1 can (16 oz or 398 mL) chili beans in sauce, undrained 1 cup (250 mL) chunky salsa 2 tbsp (30 mL) Chipotle Rub 1 pkg (8.5 oz) corn muffin mix (see Cook’s Tip) 1 container (8 oz or 250 mL) sour cream 1 egg 1/2 cup (125 mL) shredded cheddar cheese (optional) 1 plum tomato, seeded and diced (optional)

Coarsely chop bell pepper using Food Chopper. Thinly slice green onions using Color Coated Chef's Knife, separating white and light green bottoms from tops. Reserve 1 tbsp (15 mL) of the onion tops for garnish. Place remaining tops into Classic Batter Bowl. In Deep Covered Baker, combine bell pepper, onion bottoms and beef; mix well. Microwave, covered, on HIGH 7-9 minutes or until beef is no longer pink, breaking into crumbles halfway through using Mix ‘N Chop. Remove baker from microwave using Oven Mitts; carefully pour off juices. Add beans, salsa and rub to beef mixture; mix well. Cover; microwave on HIGH 5 minutes or until hot. Meanwhile, combine muffin mix, sour cream and egg in batter bowl; mix well. Scoop muffin mixture evenly over chili using Medium Scoop; spread evenly to edges of baker using Small Spreader. Microwave, covered, on HIGH 7-9 minutes or until center of cornbread springs back when lightly pressed. Sprinkle cheese over cornbread, if desired; cover and let stand 5 minutes. Garnish with reserved onion tops and tomato, if desired.

Yield: 8 servings

Nutrients per serving: Calories 360, Total Fat 15 g, Saturated Fat 7 g, Cholesterol 85 mg, Carbohydrate 37 g, Protein 18 g, Sodium 960 mg, Fiber 5 g

Cook's Tip: If desired, 1 tbsp (15 mL) finely chopped chipotle peppers in adobo sauce can be substituted for the Chipotle Rub. For homemade cornbread, omit corn muffin mix. Combine 3/4 cup (175 mL) flour, 1/2 cup (125 mL) yellow cornmeal, 3 tbsp (45 mL) sugar, 2 tbsp (30 mL) vegetable oil, 2 tsp (10 mL) baking powder and 1/4 tsp (1 mL) salt. for the corn muffin mix. Proceed as directed in Step 3, microwaving on HIGH 9-11 minutes.

© 2009 The Pampered Chef used under license.

Resurrection Rolls

My friend, Lisa, posted this on her Facebook. I've never heard of this and thought it was the coolest thing! I had a friend when Anthony & Adriana were little that would give me Resurrection Eggs every year to do with them, but I've not done them with Dominic.
I plan on hopefully doing these with the kids tonight.

Resurrection Rolls

1 package Crescent rolls
melted butter
large marshmallows
cinnamon
sugar
Preheat oven to 350 degrees.

Give each child a triangle of crescent rolls.
The crescent roll represents the cloth that Jesus was wrapped in.

Give each child a marshmallow.
This represents Jesus and His purity.

Have child dip the marshmallow in melted butter.
This represents the oils of embalming.

Dip the buttered marshmallow in the cinnamon and sugar.
This represents the spices used to anoint the body of Jesus.

Wrap the coated marshmallow tightly in the crescent roll
(not like a typical crescent roll up, but bring the sides up and seal the marshmallow inside)
This represents the wrapping of Jesus' body after death.

Place in a 350 degree oven for 10 to 12 minutes.
The oven represents the tomb (pretend like it was 3 days and nights!)

When the rolls have cooled slightly, the children can open their rolls (cloths) and discover that Jesus is no longer there,


HE IS RISEN!
The marshmallow melts and the crescent roll is puffed up,
but like the tomb - IT IS EMPTY!