Hello Everyone,

Last night was a chilly night in Central Florida, it was welcomed though! It inspired me to make Hearty Chilly Night Chili, Cheddar Skillet Cornbread, and Harvest Noodle Pudding. The pudding can be served cold the next day for Brunch, just cut into squares.

Friends are bringing a Paella, salad, bread, and even dessert this afternoon; they claim I do too much work...my job is to have the Sangria ready,what fun!!

Hearty Chilly Night Chili

This smells and tastes wonderful! I use Contadina because of superior taste and color.

2 lbs. ground chuck
1 T. olive oil
1 T. veg. oil
1 each red and green sweet bell pepper, cored, seeded and chopped
4 garlic cloves, minced
1 large onion, chopped
1 28 oz. can Contadina Crushed Tomatoes in Puree
1 14.5 oz. Contadina diced tomatoes
1 8 oz. can Contadina Tomato sauce
1 15 oz. Joan of Ark Spicy Chili Beans
2 T. chili powder
1 t. salt
1/8 t. cayenne (more if you want to kick up the heat)
1 1/2 t. cumin
1 t. oregano
1 1/2 T. sugar
1/8 t. black pepper

Brown the beef in askillet, drain and set aside. Saute onion and peppers in a large Dutch kettle or large pot in oils til light golden, add garlic, cook 2 mts. more. Add beef, tomatoes, sauce and seasonings. Mix well. Add beans. Bring to a simmer and lower heat to cook for 1 1/2 hours.
Served with garnishes such as grated Cheddar, sour cream, etc.

Cheddar Skillet Corn Bread

We like our cornbread a little on the sweet side...

2 boxes Jiffy Cornbread
2 eggs
2/3 c. water
1 1/2 T. sugar
1 c. grated Cheddar cheese
dash of black pepper
dash of cayenne pepper
Mix all ingred. in a large bowl, pour into a greased 8" cast iron skillet and let rise for about 8 mts. Bake at 400 for 20 mts. Spread butter over top generously and cut into wedges.

Harvest Noodle Pudding

awesome cut into squares for brunch, cold or warmed...

1/2 lbs. cooked broad egg noodles
1/3 c. sugar
3 eggs
1 c. milk
2 t. vanilla extract
1/2 c. butter, melted
1/2 t. salt
1 c. sour cream
1 c. cottage cheese
1/2 t. nutmeg
1/2 t. allspice
4 T. golden raisins
6 oz. dried apricots
small can of crushed pineapple, drained
small can sliced peaches, drained
1 c. cornflake crumbs
1/2 c. sugar
1 t. cinnamon
3 T. butter

Place apricots in hot water to plump, set aside. Beat eggs and sugar together, add milk, vanilla, butter, salt. Mix well. Blend sour cream with nutmeg and allspice well. Add sour cream and cottage cheese to egg mixture. Fold in noodles, raisins, chopped apricots, pineapple and peaches. Pour into a greased 9x13" baking dish.
Stir cornflake crumbs, sugar and cinnamon together and sprinkle over top of casserole; dot with butter, cover and bake at 350 for 30 mts. Uncover and cook for another 30 mts. Serves 8