Jack-o-Lantern Chili Cups
2 cans (11.5 ounces each) refrigerated corn breadstick dough (8
breadsticks each) or 3 cans (4.5 ounces each) refrigerated
buttermilk biscuits (6 biscuits each)
1 can (15 ounces) mild chili with beans
1 cup frozen corn
6 slices Cheddar cheese
Olive slices, bell pepper and carrot pieces for decoration
Preheat oven to 425°F. Lightly grease 16 to 18
regular-size (2-1/2-inch) muffin pan cups. Lightly roll out corn
bread dough to press together perforations. Cut out 18 circles with
3-inch round cookie cutter. Press 1 circle onto bottom and 1 inch up
side of each muffin cup.
Combine chili and corn in medium bowl. Fill each muffin cup with 1
tablespoon chili. Cut out 16 to 18 circles from cheese with 2 inch
round cookie cutter; place rounds over chili mixture in cups.
Decorate cheese with olive, bell pepper and carrot pieces to
resemble jack-o'-lanterns. Bake 10 to 12 minutes or until corn bread
is completely baked and cheese is melted.