the cornbread thread made me think of this one. Taco Stuffed Upside Down Cornbread Ingredients 1/2 pound ground beef 1 cup water 1 package taco seasoning 1 can (4 oz.) green chilies 1 large plum tomato cut into 7 round slices 2 packages (8 1/2 oz. each) cornbread 1 can (15 oz.) creamed corn 1 cup water 2 large eggs 2 cups shredded cheese Directions Preheat oven to 425 degrees. Heavily grease an 11-inch ovenproof, nonstick skillet. Brown beef; drain. Stir in water and seasoning mix; bring to a boil. Reduce heat to low, stirring occasionally, for 5 to 6 minutes or until mixture is thickened. Spread chilies apart and slice each chile lengthwise in half. Place chilies rib side up in starburst pattern in prepared skillet. Place tomato slices in circle between each Chile tip; place one tomato slice in center of pan. Combine cornbread mix, corn, water and eggs in large bowl; stir well. Spread half of batter on top of chilies and tomatoes; top with ground beef and cheese. Spread remaining batter over cheese. Bake for 35 to 40 minutes or until wooden pick inserted in cornbread comes out clean. Invert skillet onto serving platter. Garnish with salsa or sour cream.

This looks good to me. Best Crispy Lemon Chicken (Recipe Lion) 1 tablespoon corn starch 1/4 cup lemon Juice 1 grated lemon rind 1 1/2 cups chicken stock 1 teaspoon grated ginger 1 tablespoon brown sugar 2 egg whites 1/2 cup corn meal 1/2 cup flour 2 tablespoons water 3/4 pound chicken tenderloins 2 tablespoons oil chopped spring onion for garnish Instructions Mix corn starch with the lemon juice. Mix the lemon rind, stock, ginger, brown sugar, and corn starch mixture together in a saucepan. Bring to the boil and cook for 1 minutes. Set aside while preparing chicken. Lightly beat together the egg whites and water. Then mix together the flour and cornmeal. Dip the chicken in the egg white mixture, and then in the flour mixture to coat evenly. Heat the oil in a wok or frying pan and fry the chicken until the juices run clear. Pour over the lemon sauce and served garnished with chopped spring onion.

This is my sista's recipe. SARA'S ARTICHOKE-OLIVE-CHICKEN BAKE 1 1/2 cups uncooked rotini pasta 1 tbsp olive oil 1 medium onion, chopped 1/2 green bell pepper, chopped 2 cups shredded cooked chicken 1 can (14 1/2 oz.) diced tomatoes with Italian herbs, undrained 1 can (14 oz.) marinated artichoke hearts, drained and quartered 1 can (6 oz.) sliced black olives, drained 1 tsp dried Italian seasoning 2 cups ( 8 oz.) shredded mozzarella cheese Fresh basil sprigs (optional) Preheat oven to 350. Spray 13 X 9 inch baking dish with nonstick cooking spray Cook pasta according to package directions until al dente. Drain and set aside. Heat oil in large deep skillet over medium heat until hot. Add onion and pepper; cook and stir 1 minute. Add chicken, tomatoes with juice, pasta, artichokes, olives and Italian sseasoning; mix until combined. Place half of chicken mixture in prepared dish; sprinkle with half of cheese. Top with remaining chicken mixture and cheese. Bake, covered, 35 min. or until hot and bubbly. Garnish with basil, if desired. Serves 8.

I have Rachael Ray's recipe for vodka sauce. She calls it "You Won't Be Single Long" sauce. LOL! I haven't tried it because Publix makes a delicious one. It's a little early for the holidays but, then again, I expect the stores will start playing Christmas carols any day now :-) CHRISTMAS CRACK 1 12.8-ounce box Rice Chex cereal 1 12-ponce box Golden Grahams cereal 1 7-ounce bag shredded coconut 1 4-ounce bag slivered almonds 1 1/2 cups butter (3...yes 3...sticks of butter) 2 cups sugar 2 cups corn syrup Combine Rice Chex and Golden Grahams, coconut and almonds in a large mixing bowl. Stir to combine. In a large sauce pan, cook butter, sugar and corn syrup to the "soft ball" stage...about 234 degrees on a candy thermometer. Pour over cereal mixture and stir until all is well coated. Pour mixture out onto 2 large cookie sheets to cool. Stir it around occasionally to prevent clumping. Store in an airtight container.