HARRISON • SOUTHEAST INDIANA November 2026 Scan to shop now!
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made easier with simple “cheats” “ 4 cups chili (canned or homemade) 1/2 cup water 1 large egg 1/3 cup milk 1 tsp onion powder
8 oz cream cheese, softftfened 1/4 cup sugar 15 oz pumpkin
Warm up the chili and water over med. heat. If your chili is especially thick, add up to another 1/2 cup of water. Transfer ffer chili to casserole dish. YYou should have about an inch of headspace leftfft in the pan. Prepare the cornbread batter: In a medium mixing bowl, add the corn well incorporated. Drop 1/4 cup portions all over the chili. Very gently,y,y using the back of the spoon, push the batter towards the edge of the casserole pan, spreading the cornbread batter until most of the chili is covered. Bake 25-35 min. The cornbread batter should have risen and be a deep yellow color. Let the casserole cool ffor about 10 min. befo f re serving so the chili can set.
3.4 ozz instant insta vanilla pudding mix 2 teaspoons easpoons pumpkin pump pie spice 1 cup cold old 2% milk
1-3/4 cups whipped topping 24 gingersnaps, divided Whipped cream, optional
In a large bowl, beat cream eam cheese and sugar until u smooth; add pumpkin, pudding mix and pie spice. Gradually beat in milkk. Fold in whipped topping. Spoon 1/4 cup mousse into eight serving ving dishes. dishe Crumble 16 gingersnaps; sprinkle over mousse. TTop op each with remaining mousse. Refrigerate until serving. TTop op with whipped cream and additional crushed ushed gingersnaps just befo befo f re serving.
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Published By Town Money Saver, Inc. Corporate Office • PO Box 356 • Lucas, OH 44843 © 2026 TMS Franchising, Inc. All rights reserved.
For advertising information, call Market Manager Lori Hess: 812.290.3350 NEXT ISSUE IN HOMES: December 9-11, 2026 ADVERTISING DEADLINE: November 25, 2026
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