2 cans (15 ounces/425 g each) chili with beans
2 tablespoons chopped onion
1 cup sour cream
1 package (8 1/2 ounces/241 g) corn-bread mix
In a large bowl, mix the chili, onion, and sour cream together; pour into an 8″ (20 cm) square baking dish.
Mix the corn bread according to the package directions. Spoon the corn-bread batter on top of the chili mixture, then spread the batter to cover the chili mixture.
Bake at 425° F (220° C) for 30 minutes. Remove the dish from the oven and let it stand for 5 minutes before serving.
2 tablespoons butter or margarine
1/3 cup orange juice
2 tablespoons brown sugar
3 medium carrots, peeled and cut into thin 1″ (2.5 cm) sticks
1/3 cup diced celery
1 green apple, cored and diced
1/4 cup raisins
1 can (11 ounces/312 g) mandarin oranges, drained
In a medium-size skillet over medium heat, melt the butter or margarine. Mix in the orange juice and brown sugar. Cook and stir the mixture until the sugar has dissolved.
Stir in the carrots; cook 6–8 minutes or to desired tenderness.
Add the celery, apple, and raisins to the mixture; cook and stir for 3 minutes.
Carefully stir in the oranges, and cook until heated.
1 package (14.5 ounces/411 g) gingerbread cake mix
2 packages (3.4 ounces/96 g each) instant vanilla pudding mix
1 1/3 cups cold milk
1 can (15 ounces/425 g) solid-pack pumpkin
1 1/4 teaspoons cinnamon
1/4 teaspoon each nutmeg, cloves
1 container (8 ounces/227 g) frozen whipped topping, thawed, divided
Mix the gingerbread cake mix in a bowl according to the package directions and place in a greased 9″ x 13″ (23 cm x 33 cm) baking pan. Bake at 350° F (175° C) for 20–25 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely.
In a large bowl, beat pudding mixes and milk together. Add the pumpkin and spices; stir well. Gently fold in 2 cups whipped topping.
Pour the pudding mixture over the gingerbread cake, then spread it evenly. Chill 1–2 hours. Serve each piece topped with a dollop of whipped topping.