• 2 packages Jiffy Cornbread mix
• 4 eggs
• 1 small can creamed corn
• 1/3 c vegetable oil
• 1 c sour cream

Mix all ingredients together. Pour into a greased 9"x13" pan and bake 350 degrees for 30 minutes or until done in the middle.

Sour Cream Pancakes

• 1 c flour
• 8 teaspoons sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4 eggs
• 16 ounces sour cream

Mix together the eggs and sour cream with an electric beater. Mix in all other ingredients just until lumpy. Spoon onto griddle and cook as normal pancakes. These caked are lighter and harder to turn but worth the effort. Serve with syrup - no butter needed! Serves 4.

Rosie's Spicy Herb Roasted Nuts

• 1 1/2 cups almonds
• 1 1/2 cups walnut halves
• 1 cup hazelnuts
• 1 cup pecan halves
• 1/2 cup maple syrup
• 1/4 t. cayenne
• 1 1/2 t chopped fresh oregano
• 1 1/2 t. chopped fresh sage leaves
• 1 1/2 t. chopped fresh thyme leaves
• 1 1/2 t. chopped fresh rosemary leaves
• 1 1/2 t chopped fresh savory leaves
• 1 1/2 t. chopped fresh marjoram leaves
• 3 T. olive oil
• 1 t. salt

In lieu of fresh herbs...add 1/2 teaspoon dried of each. Store airtight up to 3 days at room temperature or 1 month in freezer.