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| THE COLONY NEWS | SEPTEMBER 2021 | 13 I really need more recipes, so email one or more of your favorites. Thanks to those who are sharing with us. Email them to xjkangas44@gmail.com. By Joyce Hansen What's Cookin'? Instructions: 1. Preheat oven to 350 degrees. Grease 9" x 13" pan. 2. Combine corn, eggs, condensed milk, sour cream and melted butter. 3. Add muffin mix, combine. 4. Pour into greased pan. 5. Bake 45 minutes, or until cooked all the way through. 6. Remove from oven and sprinkle with grated cheese. Instructions: 1. Pat the cookie dough over the bottom of an ungreased pizza pan. 2. Bake at 350 degrees for 10-13 minutes, or until light brown. Let stand and cool. 3. While crust is baking, make sauce. Combine ½ cup sugar, cornstarch and juices in a small saucepan. Cook over medium heat until thickened, stirring constantly. Let stand until cool. 4. While both are cooling, combine cream cheese, ½ cup sugar and the vanilla in a bowl and beat until smooth and creamy. Spread evenly over cooled cookie crust. 5. Slice or cut fruit as needed. Arrange the fruit over the cream cheese mixture. Have fun with this, using any combination of fruit and arranging as you like. I put mine in rows starting from the outside edge. A patriotic one is fun using blueberries and sliced strawberries. 6. Spoon sauce over fruit and admire your creation! Chill until served. Cut into wedges. Scalloped Corn Casserole Fruit Pizza • 1 pkg Jiffy corn muffin mix • 1 can creamed corn • 1 can whole corn, drained • 2 eggs • 1 can sweetened condensed milk • ½ cup melted butter • 8 oz. sour cream • 1 cup grated cheddar cheese • 1 pkg refrigerated sugar cookie dough • ½ cup sugar • 1 Tbsp cornstarch • 1 cup orange juice • 1 tsp lemon juice • 8 oz softened cream cheese • 1 tsp vanilla • ½ cup sugar • Assorted bite-size fruit: strawberries, grapes, kiwi, peaches, blueberries, pineapple, mandarin oranges, etc. There are many variations of this cornbread recipe from the 1980s which uses Jiffy cornbread mix. It's still in most stores and costs only about 50 cents. This is Elaine Archer's version. I took it to Social and was asked for the recipe, so I am publishing for others to enjoy. This recipe is fun to make, an impressive dessert and good for this time of year with all the fresh fruit in season. Ingredients: Ingredients: I had a good report on the Baked Apple Fritters recipe printed in the July newsletter. Our editor, Jeanne Bender, made them for her tennis group and they received rave reviews. Let us know if you have tried and liked our recipes. Note: I add the cheese with the other ingredients and add a 4 oz can of diced green chiles. The condensed milk in this version was a good change from how I had been making it. COMMUNITY BULLETIN BOARD

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