Tamale Pie by CK
1 large chopped onion
1 chopped green or red pepper
1 lb ground beef
1 lb ground pork sausage
1 can fire roasted tomatoes
1 can Rotel tomatoes with peppers
12 oz can whole kernel corn, drained
1 cup shopped ripe black olives
2 cloves garlic, minced
1 T sugar
2 t salt
1 T chili powder
1/2 T cumin
1 can chili beans, WITH liquid
2 1/2 cups shredded Mexican Blend Cheese
Preheat oven to 400 degrees. Cook first four ingredients together in large skillet until meat is done. Drain. Mix in all but the cheese. Pour mixture into a 9×13 pan. Sprinkle cheese over meat mixture.

Topping
1 1/4 cup flour
3/4 cup corn meal
1/2 t salt
1/4 c oil or melted butter
2 t baking powder
1/4 cup milk
Mix topping ingredients together, then spread over cheese layer. Bake until a toothpick comes out clean.

HOT FUDGE SUNDAE DESSERT BARS by GKT
1 lb. chocolate sandwich cookies, crushed
1/2 c. butter, melted
1 3/4 c. powdered sugar
1 (12 oz.) can evaporated milk
1 c. semisweet chocolate chips
1/2 c. butter
1 tsp. vanilla
1/2 gallon vanilla ice cream
1 1/2 c. dry-roasted peanuts
Combine crushed cookies and melted butter and press into a 9×13 pan. Chill 1 hour. In a saucepan over medium heat, combine powdered sugar, evaporated milk, chocolate chips and 1/2 cup butter. Bring to a boil, stirring constantly, and boil 8 minutes. Remove from heat and stir in vanilla. Set aside to cool. Slice vanilla ice cream into 3/4″ slices, and place them in a single layer over the chilled crust. Smooth the seams. Sprinkle the peanuts over ice cream. Top with cooled chocolate sauce. Cover and freeze 8 hours or overnight.