Former Recipe Contest Addict

July 3rd, 2011 by Nora

The results are in for the Lucky Leaf  “Made With Love” Recipe Contest aaaaand my submissions did not make the top 3.  According to their site, they will be posting the full top 10 but I’m assuming I would have heard if I would have made that, right?!

At any rate, I thought I would share my non-award winning recipes with you here.  They do sound unusual but they tasted good to me! 🙂  If you do decide to use one of them let me know if you add your own tweaks to it as I know everyone has a different preference when it comes to spices and whatnot.

Here ya go!

Cherry Cornbread Casserole Kicker

Ingredients

1 21-ounce can LUCKY LEAF ® Lite Cherry Pie Filling

Cherry Cornbread Casserole Kicker

1/2 cup salsa

1 15 ounce can black beans, rinsed

1 10-ounce can diced tomatoes and green chiles, drained

1 ½ teaspoons cumin

*optional* 4 links chicken sausages, cut into 1/4-inch-thick slices (approx. 2 cups) or a similar meat preference

1 box cornbread/muffin mix

1 egg

1/3 cup milk

1 ½ cup sharp cheddar cheese, shredded

Directions

Preheat oven to 400 degrees.

Add Lucky Leaf Lite Cherry Pie Filling, salsa, black beans, tomatoes/chiles, cumin and chicken sausage to large sauce pan. Stir ingredients over medium-high heat about 5 minutes, until mixture is incorporated warmed through. Set aside.

Mix remaining ingredients in bowl. Pour cherry mixture into 13×9-inch baking dish. Spread spoonfuls of the cornbread mixture evenly over the cherry mixture.

Bake for approximately 20 minutes, checking to make sure cornbread is done.  Let cool slightly before serving.

Blueberry Meatloaf Muffins

Ingredients

1 21-ounce can LUCKY LEAF ® Premium Blueberry Pie Filling

½ cup ketchup

2 teaspoons hot sauce

1 ½ lbs lean ground beef or turkey

1 egg

3 – 4 whole-wheat bread slices, torn into pieces

1 teaspoon garlic powder

1 tablespoon onion powder

Directions

Preheat oven to 350 degrees. Prepare muffin tin by coating with cooking spray.

Add first 3 ingredients to large sauce pan and cook over medium-high heat stirring frequently, about 5 minutes until mixture is incorporated and starting to thicken. Set aside.

Mix remaining ingredients in bowl. Then add 2 cups of the blueberry mixture to the bowl and mix. Start dividing meat mixture evenly among muffin tins – makes approx 16-20. Top each mixture with a spoonful of remaining blueberry mixture.

Bake 25-30 minutes. Check center of one of the muffins to make sure it is browned through. Let cool slightly before serving.

 

Posted in Savory Recipe

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