This cornbread is so sweet and moist it goes perfectly alongside a bowl of chili, or on its own. This recipe was given to me a long time ago and it still has a place right in the front of the bread section of my personal recipe book. Prepare to become addicted. NOTE: Can be made gluten free by using Tom Sawyer flour blend.
Ingredients:
1/2 cup cornmeal
1 1/2 cups flour (use GF flour if preferred)
2/3 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/3 cup vegetable oil
3 Tbsp. melted butter
1 Tbsp. honey
2 eggs, beaten
1 1/4 cups milk
Preheat oven to 350 degrees. Combine dry ingredients in a medium bowl; add liquid ingredients and stir until blended and moist. Pour into a greased 8 inch baking pan. Bake for 30-35 minutes or until lightly golden brown. Serve with honey butter.
Honey Butter:
Whip 1/2 cup softened butter with 2 Tbsp honey
November 24, 2008
Creamy Chicken and Noodle Casserole
I came across this recipe one day while trying to decide what I could do with leftover chicken and a box of Rotini pasta. I altered it a bit to suit my tastes and I love to make this dish on a cold day, it is creamy and full of flavor. Many thanks to Stephanie for this keeper.
Ingredients:
8 oz. Rotini pasta, cooked and drained
1/2 cup butter
1/2 cup flour
1 can chicken broth
1 cup milk
2 cups cooked chicken, cut up
1/2 cup frozen peas
4 Tbsp. Parmesan cheese
1/4 tsp. salt
1/4 tsp. pepper
Preheat oven to 350 degrees. Melt butter in a large saucepan over medium heat; whisk in flour and stir for 1 minute. Gradually add broth, milk, salt and pepper; stirring constantly until sauce thickens. Remove from heat and stir in chicken and peas. Combine chicken mixture with noodles in a greased 2 quart casserole dish. Sprinkle with Parmesan cheese. Cover and bake for 25 minutes or until bubbly.
Ingredients:
8 oz. Rotini pasta, cooked and drained
1/2 cup butter
1/2 cup flour
1 can chicken broth
1 cup milk
2 cups cooked chicken, cut up
1/2 cup frozen peas
4 Tbsp. Parmesan cheese
1/4 tsp. salt
1/4 tsp. pepper
Preheat oven to 350 degrees. Melt butter in a large saucepan over medium heat; whisk in flour and stir for 1 minute. Gradually add broth, milk, salt and pepper; stirring constantly until sauce thickens. Remove from heat and stir in chicken and peas. Combine chicken mixture with noodles in a greased 2 quart casserole dish. Sprinkle with Parmesan cheese. Cover and bake for 25 minutes or until bubbly.
Baked Zucchini AuGratin
This gives comfort food a whole new meaning. All I can say is yummy...
Ingredients:
3 medium zucchini, halved and sliced
1 small onion, chopped and sauteed until soft
1/2 stick butter, melted
3 cups Mozzarella cheese
1/2 cup plain dry breadcrumbs
3/4 cup Parmesan cheese
Preheat oven to 350 degrees. Lightly grease 2 quart casserole dish. Layer zucchini and onions in the dish, drizzle with 2 Tbsp. butter. Mix in 1 cup Mozzarella cheese and 1/4 cup Parmesan cheese. Top with remaining Mozzarella cheese. Combine remaining ingredients and crumble over top. Bake for 40 minutes or until golden brown and bubbly.
Ingredients:
3 medium zucchini, halved and sliced
1 small onion, chopped and sauteed until soft
1/2 stick butter, melted
3 cups Mozzarella cheese
1/2 cup plain dry breadcrumbs
3/4 cup Parmesan cheese
Preheat oven to 350 degrees. Lightly grease 2 quart casserole dish. Layer zucchini and onions in the dish, drizzle with 2 Tbsp. butter. Mix in 1 cup Mozzarella cheese and 1/4 cup Parmesan cheese. Top with remaining Mozzarella cheese. Combine remaining ingredients and crumble over top. Bake for 40 minutes or until golden brown and bubbly.
November 23, 2008
A Thanksgiving Family Tradition
This was always my favorite dessert as a young girl and my mom always served it at Thanksgiving. Today I continue that tradition, much to my family's delight.
Cherry Delight
Combine and press into 13 x 9 pan:
2 pkgs. graham crackers, crushed
2 sticks butter, melted
1/2 cup powdered sugar
Beat together:
8 oz. cream cheese
1/2 cup powdered sugar
Whip together:
2 envelopes Dream Whip, prepared as directed
Combine Dream Whip with cream cheese mixture. Spread over graham cracker crust and top with 2 cans of cherry pie filling. Chill for at least 5 hours.
Pumpkin Whoopie Pies
Cake Ingredients:
3 cups flour
1 1/2 cups sugar
1 1/4 tsp oil
3 1/2 tsp. cinnamon
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
4 eggs
2 cups canned pumpkin
Filling:
2 egg whites
4 tsp. vanilla
4 tsp. milk
4 cups powdered sugar
1 1/2 cups Crisco shortening
Preheat oven to 350 degrees. Blend sugar and oil; add eggs and beat well. Add pumpkin and mix well. Add dry ingredients, mixing thoroughly. Drop by rounded tablespoonfuls onto a greased cookie sheet. Bake for 10 minutes. Remove and cool on wire rack.
Beat egg whites until foamy. Add remaining ingredients and beat until fluffy. Spread onto cooled cake rounds and make sandwiches. Wrap each cake with plastic and store in a cool place.
3 cups flour
1 1/2 cups sugar
1 1/4 tsp oil
3 1/2 tsp. cinnamon
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
4 eggs
2 cups canned pumpkin
Filling:
2 egg whites
4 tsp. vanilla
4 tsp. milk
4 cups powdered sugar
1 1/2 cups Crisco shortening
Preheat oven to 350 degrees. Blend sugar and oil; add eggs and beat well. Add pumpkin and mix well. Add dry ingredients, mixing thoroughly. Drop by rounded tablespoonfuls onto a greased cookie sheet. Bake for 10 minutes. Remove and cool on wire rack.
Beat egg whites until foamy. Add remaining ingredients and beat until fluffy. Spread onto cooled cake rounds and make sandwiches. Wrap each cake with plastic and store in a cool place.
November 22, 2008
Easy Sugar Cookies
Ingredients:
2 3/4 cups flour
1 tsp. baking soda
1 cup butter, softened
1 1/2 cups sugar
1 egg
1 tsp. vanilla
Preheat oven to 375 degrees. Mix together dry ingredients, set aside. In a large bowl cream together butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in dry ingredients. Using a small scoop, place onto a baking sheet and sprinkle with sugar. Bake for 9 to 11 minutes. Cool on a wire rack.
Variations:
For chocolate sugar cookies omit 1/4 cup flour and add 1/4 cup cocoa.
For half and half cookies divide original recipe in half and add a small amount of cocoa to turn batter chocolate. Take a small amount of each batter and roll into a ball. Sprinkle with sugar and bake as directed.
2 3/4 cups flour
1 tsp. baking soda
1 cup butter, softened
1 1/2 cups sugar
1 egg
1 tsp. vanilla
Preheat oven to 375 degrees. Mix together dry ingredients, set aside. In a large bowl cream together butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in dry ingredients. Using a small scoop, place onto a baking sheet and sprinkle with sugar. Bake for 9 to 11 minutes. Cool on a wire rack.
Variations:
For chocolate sugar cookies omit 1/4 cup flour and add 1/4 cup cocoa.
For half and half cookies divide original recipe in half and add a small amount of cocoa to turn batter chocolate. Take a small amount of each batter and roll into a ball. Sprinkle with sugar and bake as directed.
Creamy Chocolate Fudge
Ingredients:
16 squares semi-sweet chocolate
1 can (14 oz) sweetened condensed milk
2 tsp. vanilla
1 1/2 cups chopped walnuts
Microwave chocolate and milk in large bowl on HIGH for 2 to 3 minutes, or until chocolate is almost melted, stirring halfway through heating process. Once melted, stir in vanilla and walnuts. Refrigerate until firm, cut into squares. Makes approximately 3 dozen pieces.
16 squares semi-sweet chocolate
1 can (14 oz) sweetened condensed milk
2 tsp. vanilla
1 1/2 cups chopped walnuts
Microwave chocolate and milk in large bowl on HIGH for 2 to 3 minutes, or until chocolate is almost melted, stirring halfway through heating process. Once melted, stir in vanilla and walnuts. Refrigerate until firm, cut into squares. Makes approximately 3 dozen pieces.
Peanut Brownie Drops
Hands down these are my husband's favorite cookie, and I don't make them often enough according to him. P.S. The batter is good to eat right out of the fridge!
Ingredients:
3 squares unsweetened chocolate
1 stick butter
1 1/2 cup sugar
3 eggs
1 tsp. vanilla
1 1/2 cups flour
1/2 cup peanuts
Melt butter and chocolate in saucepan over low heat. Remove from heat and add sugar, stirring until moistened. Add eggs, beat until smooth. Add 1 tsp. vanilla, beat again. Add flour and mix well, then add peanuts. Chill overnight. Bake at 350 degrees for 12 to 16 minutes. Cool on wire rack.
Ingredients:
3 squares unsweetened chocolate
1 stick butter
1 1/2 cup sugar
3 eggs
1 tsp. vanilla
1 1/2 cups flour
1/2 cup peanuts
Melt butter and chocolate in saucepan over low heat. Remove from heat and add sugar, stirring until moistened. Add eggs, beat until smooth. Add 1 tsp. vanilla, beat again. Add flour and mix well, then add peanuts. Chill overnight. Bake at 350 degrees for 12 to 16 minutes. Cool on wire rack.
Best Peanut Brittle
Ingredients:
1 cup sugar
1/2 cup light corn syrup
1 Tbsp. butter
2 cups cocktail peanuts
1 tsp. baking soda
1 tsp. vanilla
Line baking sheet with aluminum foil, spray with non-stick cooking spray. Mix sugar and syrup in a large microwavable glass bowl until moistened. Microwave on HIGH for 5 minutes. Stir in butter and peanuts. Continue cooking for 3.5 minutes until golden brown. Add baking soda and vanilla. Spread on pan and cool completely then break into small pieces.
1 cup sugar
1/2 cup light corn syrup
1 Tbsp. butter
2 cups cocktail peanuts
1 tsp. baking soda
1 tsp. vanilla
Line baking sheet with aluminum foil, spray with non-stick cooking spray. Mix sugar and syrup in a large microwavable glass bowl until moistened. Microwave on HIGH for 5 minutes. Stir in butter and peanuts. Continue cooking for 3.5 minutes until golden brown. Add baking soda and vanilla. Spread on pan and cool completely then break into small pieces.
Crunchy Cabbage Salad
Salad Ingredients:
2 Tbsp. toasted sesame seeds
1/2 cup slivered almonds
1 pkg. chicken Ramen Noodles, crushed
1/2 head of green cabbage, thinly sliced
5 green onions, chopped
Dressing Ingredients:
2 Tbsp. sugar
1 pkg. chicken flavor Ramen Noodle seasoning packet
1/2 cup vegetable oil
3 Tbsp. white vinegar
1/2 tsp. black pepper
1/4 tsp. ground ginger
1/2 tsp. salt
Add green onions to cabbage. Shortly before serving, add remaining ingredients. Toss with dressing and serve immediately. This salad does not keep well.
2 Tbsp. toasted sesame seeds
1/2 cup slivered almonds
1 pkg. chicken Ramen Noodles, crushed
1/2 head of green cabbage, thinly sliced
5 green onions, chopped
Dressing Ingredients:
2 Tbsp. sugar
1 pkg. chicken flavor Ramen Noodle seasoning packet
1/2 cup vegetable oil
3 Tbsp. white vinegar
1/2 tsp. black pepper
1/4 tsp. ground ginger
1/2 tsp. salt
Add green onions to cabbage. Shortly before serving, add remaining ingredients. Toss with dressing and serve immediately. This salad does not keep well.
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