Santa Fe Chicken and Dressing
Another quick meal idea made with pantry staples!

3 cups cornbread stuffing mix
2 cups chopped cooked chicken
1 (4.5 oz.) can chopped green chiles, drained
1/2 (7 oz.) jar roasted red bell peppers, drained and chopped
2 tsp. ground coriander
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1 (8 3/4 oz.) can cream-style corn
1 cup sour cream
2 tsp. ground cumin
1 cup (4 oz.) shredded Monterey Jack cheese
Tortilla chips (optional)
Pico de gallo or chunky salsa (optional)

Stir together first 5 ingredients in a large bowl; stir in soup and next 3 ingredients. Spread in a lightly greased 2-quart shallow baking dish.

Bake, covered, at 350° for 25 minutes or until thoroughly heated. Uncover and sprinkle evenly with cheese; bake 5 more minutes or until cheese melts. Serve with tortilla chips and pico de gallo or chunky salsa, if desired.

12 (4 3/4-by 2 1/2-inch) graham crackers
1 1/2 sticks (3/4 cup) unsalted butter, cut into pieces
1/2 cup packed light brown sugar
1/8 tsp. salt
1 1/2 cups semisweet chocolate chips (9 1/2 oz.)
1 cup walnuts, pecans or almonds, chopped

Preheat oven to 375° F. Line a 15-by 10-by 1-inch baking pan with foil, leaving a 2-inch overhang at each end. Line bottom of pan with graham crackers (it will be a tight fit). Melt butter in a 1 1/2 -to 2-quart heavy saucepan over moderately low heat, then add brown sugar and salt and cook, whisking, until mixture is smooth and combined well, about 1 minute. Pour over crackers, spreading evenly, and bake in middle of oven until golden brown and bubbling, about 10 minutes.

Scatter chocolate chips evenly over crackers and bake in oven until chocolate is soft, about 1 minute. Remove pan from oven and gently spread chocolate evenly over crackers with offset spatula. Sprinkle nuts evenly over chocolate and cool crackers in pan on a rack 30 minutes. Freeze until chocolate is firm, 10 to 15 minutes.

Carefully lift crackers from pan by grasping both ends of foil, then peel foil from crackers. Break crackers into serving pieces. Crackers keep, chilled and layered between sheets of wax paper in an airtight container, 2 weeks. Makes about 1 3/4 lb.

3 cups unbleached all-purpose flour
2 cups whole-wheat flour
1 Tbls. plus 2 tsp. baking soda
2 tsp. salt
2 cups quick-cooking oats
2 cups All-Bran or other 100% bran cereal
1 cup raisin bran cereal
1 cup Grape Nuts cereal
1 cup raisins
2 sticks (1 cup) unsalted butter, melted and cooled
1 quart well-shaken buttermilk
2 cups granulated sugar
1/2 cup packed brown sugar
4 large eggs

Preheat oven to 350° F. Generously butter muffin cups. Whisk together flours, baking soda, and salt in a large bowl, then stir in oats, cereals and raisins. Whisk together butter, buttermilk, sugars, and eggs in another bowl, then add to cereal mixture and stir until just combined. (Batter will be very thick.)

Spoon 1/3 cup batter into each muffin cup and bake in middle of oven until golden and a tester comes out clean, 17 to 20 minutes. Remove muffins from pan and cool on a rack. Batter keeps in an airtight container, chilled, 1 month. Makes about 60 muffins.