Whenever I bake a chicken, I make cornbread stuffing.
You can actually whip it up in a snap using Betty Crocker Cornbread & Muffin mix. It's also a must on our Thanksgiving table. I use this cornbread recipe as a base and add our own vegetables and herbs, depending on what's on hand.
No matter how much we gobble, there always seems to be a little bit left over. In this budget-conscious economy, we never want anything to go to waste! Yes, the stuffing is so tasty that everyone is happy to reheat it and eat it the next day, but I wanted a dish that was easy, fun, and different
Well, these gorgeous little Cheesy Stuffed Tomatoes come together in 10 minutes and everyone at our table declared love at first bite! In fact, now I always make extra
stuffing just so we can serve these the next day! From my table to yours, I hope you enjoy. Viva la Leftovers!
To assemble, simply wash tomatoes, cut off tops, and scrape out pulp.
Fill with a heaping tablespoon of warmed stuffing, slice of cream cheese, another spoonful of stuffing and cream cheese on top.
Broil until just browned and serve with a sprig of fresh parsley.
Mandy Heaston is a busy mom, gourmet cook -- and opera singer! She brings FUN (and, yes, singing) to the kitchen with easy recipes that inspire families to cook and eat together.