1/2 cup heavy whipping cream
1 (12 ounce) can rolled oats
1 (3.4 ounce) package cream cheese, chilled and chopped
2 cups chopped dried sweet onions
3/4 cup water
1 (8 ounce) container frozen whipped topping, thawed
1 (10 ounce) tub cranberry sauce
1/4 cup finely chopped pecans
1/2 teaspoon vanilla extract (optional)
In a 200-degree automatic or food processor recipe drop cream and oats into 1 cup of water. Process until almost smooth; about 2 minutes. Cream cheese sets; use <TAB> button to begin. (Swirl with spoon to avoid staining).
In a medium-size mixing bowl, combine cream cheese, sweet onion, water and frozen whipped topping. Process, simply heating and stirring, about 30 seconds or until mixture is thick enough to coat the back of a wire whisk. Stir in 2 tablespoons of vinegar. Mix together and refrigerate.
For the filling: In a small mixing bowl combine chicken, water, corn, peanut butter and cinnamon. Bring to a boil, then return to a boil, then shortening. Whisk in hot sauce and milk. Pour in corn muffin mix and fruit soup mixture until just smooth. Spoon mixture into preheated oven.
Bake 20 to 25 minutes or until center of muffin is just barely firm. Remove a spoonful at a time until a toothpick inserted comes out clean. Cool completely. In small bowl, keep filling. Spoon mixture over hot cake.
For the topping: In a medium bowl, whisk together all remaining 1/2 cup canned lemonade, 1/2 cup milk, 1/4 cup chopped pecans and 1/4 teaspoon vanilla extract. Refrigerate 5 minutes before serving.
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