Garlic and Sun-Dried Tomato Corn Muffin
Ingredients
• 2 (8 1/2-ounce) packages corn muffin mix (recommended: Jiffy)
• 2 cups frozen whole kernel corn, thawed
• 3 garlic cloves, minced
• 2/3 cup diced sun-dried tomatoes (from an 8-ounce jar)
• 2/3 cup buttermilk
• 2/3 cup sour cream
• 2 large eggs
Directions
Preheat the oven to 375 degrees F. Grease 2 muffin tins.
In a large bowl combine the muffin mix, corn, garlic, and sun-dried tomatoes. Stir to combine. In a small bowl whisk together the buttermilk, sour cream, and eggs until well blended. Add the buttermilk mixture to the muffin mix. Stir to combine. Spoon the mix into the muffin tins, filling up the cups about halfway. Bake until golden brown on top, about 15 minutes.

Sweet Potato Bake
Canned sweet potatoes make this sweet potato recipe extra easy

Cook Time: 25 minutes
Total Time: 25 minutes

Ingredients:

1 can (16 to 20 ounces) whole sweet potatoes, halved lengthwise
1 1/4 cups brown sugar
1 tablespoon plus 1 1/2 teaspoons cornstarch
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 teaspoon shredded orange peel
1 can (approx. 16 ounces) apricot halves
2 tablespoons butter
1/2 cup pecan halves

Preparation:
Place sweet potato halves in a buttered 11×7-inch baking dish. In a saucepan, combine brown sugar, cornstarch, salt, cinnamon, and orange peel. Drain apricots, reserving syrup. Stir 1 cup of the reserved syrup into the cornstarch mixture. Continue cooking and stirring over medium heat until mixture comes to a boil; boil for 2 minutes. Add apricotss, butter, and pecan halves; pour over sweet potatoes in baking dish. Bake, uncovered, at 375° for 25 minutes.
Sweet potato recipe serves 6.

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