Corn Casserole

This can be doubled for a bigger crowd.  This makes just enough for my small family.




1 can whole kernel corn, drained

1  can cream-style corn

1 pkg cornbread mix

1  cup sour cream

1/2 stick butter, melted

1 1/2 cups shredded cheddar jack cheese

Preheat oven to 350 degrees.
In a large bowl, stir together the cans of corn, corn muffin mix, sour cream, and butter. Pour into a greased 9 by 13-inch dish.
Bake for 45 minutes, or until golden brown. (check to make sure not to over bake, oven times vary
Remove from oven and top with cheese.
Return to oven for 5 to 10 minutes, or until cheese is melted.
Let stand for at least 5 minutes and then serve immediately.

Abracadabra Bars

These are new, I've not made them yet.  But the seem fool proof and sound delicious!

48 RITZ Crackers, divided

1 cup flaked coconut

1 cup semi-sweet chocolate chips

1/2 cup chopped walnuts

1 can (14 oz.) sweetened condensed milk

1. Preheat oven to 350°F.

2.  Arrange 16 of the crackers in single layer on bottom of greased 9-inch square baking pan. Coarsely crush 20 of the remaining crackers; sprinkle over cracker layer in pan.

3.  Cover with layers of coconut, chocolate chips and walnuts. Coarsely crush remaining 12 crackers; sprinkle over walnut layer. 4. Drizzle evenly with the condensed milk.

5.  Bake 25 to 30 minutes or until center is set and top is golden brown.