Michelle's Pumpkin Balls

Warn pumpkin goodness!

Needed Items:
2 Packages of Jiffy or Organic Cornbread Mix.
1 Can of Black Refried Beans (12 to 15 oz)
1 Can of Pumpkin (12 to 15 oz)
Large Baking Sheet
Large Bowl

Optional:
Cinnamon Sugar to Taste

If Needed:
Extra Cornmeal

* Mix the Cornbread Mix, Black Refried Beans, and Pumpkin together in large bowl with hands till cookie dough texture. (Add Cinnamon Sugar if Desired.) 

* If not think enough add a bit of cornmeal till at right texture.

*Roll with hands into dough balls and cook on tray in oven at 225F till dried out.  At 6,500' this took 1 and 1/2 hours to 3 hrs.

This is a recipe I first found on Women of the Fur Trade, but have modified a wee bit.  I use black refried beans.  I make half plain, and half with some added cinnamon sugar.  This is Rob and my favorite travel food, and I keep them on hand  for breakfast food too!  They are so tasty if you give them a chance.  Don't expect sweet, but good they are!

~ Michelle

Poppy Seed Chicken

A popping chicken dish!

Needed Items:

• 1 9x13 Casserole Dish
• 3-4 cups cooked Chicken
• 1 can Cream of Mushroom Soup
• 1 8oz container of Sour Cream
• I tube of Ritz-like Crackers
• ½ stick of Butter melted
• 2 Tablespoons Poppy Seeds

If possible by all-natural or organic for everything.  

* Place Chicken in casserole dish.

* Combine sour cream and soup.

* Spread the sour cream/soup mix over chicken.

* Melt butter.

* Break crackers into crumbs.

* Mix cracker crumbs and poppy seeds into butter.

* Spread over the top of chicken and sour cream/soup.

* Bake uncovered at 350^F for 30 minuets.

* Serve at once!

This is a tasty treat, my husband, Rob, and I bake often for the whole family extended, much to their great delight.  We normally have purple wonder potatoes or sweet potatoes and Navajo blue cornbread to the side.  Tasty!

~ Michelle