Corn Casserole

1 can cream corn
1 can whole kernel corn, drained
2 eggs, beaten
1 stick butter, melted
1c sour cream
1 box jiffy corn muffin mix
1c grated cheddar cheese

Mix all, except cheese. Pour into a greased baking dish.  Bake 350 for 20min.  Sprinkle on cheese and bake about 10 min. more. 

I bake mine in  a 7x11 pan size.  If you double the recipe you can use a 9x13.  I find the 9x9 too thick, but that's a personal preference.

Chocolate Chia Pudding

1/4 c chia seeds
1 1/4 c almond milk (also used coconut milk...not from the can)
1 tbsp cocoa powder
1/4 c shredded coconut, unsweetened
2 tbsp honey

Add almond milk to a mason jar. Whisk in (or shake in jar) chia seeds, cocoa powder, coconut and honey. Let sit overnight in the refrigerator then serve.

Pumpkin Pancakes

2 ½ c whole wheat pastry flour
2T baking powder
1t salt
1t cinnamon
2 eggs
2 cups buttermilk
¼ c olive oil
1 c pumpkin puree
2T sucanat
1t vanilla

In a large bowl combine flour, baking powder, salt, cinnamon and sucanat. In a medium size bowl combine eggs, buttermilk, olive oil, vanilla and pumpkin puree. Mix well. Add wet ingredients to dry ingredients and combine well. Cook pancakes on a hot griddle.