Corn Bread

I love corn bread. It is also one of the few things my kids REALLY like. I haven't found an out-of-this-world recipe yet, but this one is pretty good. If you have one to share, please email me. :D

Corn Bread

1 cup flour

3/4 cup cornmeal

2 to 3 TB sugar

2 1/2 tsp baking powder

3/4 tsp salt

1 TB butter

2 beaten eggs

1 cup milk

1/4 cup oil or melted butter

In a medium bowl stir together flour, cornmeal, sugar, baking powder and salt. In an 8 by 8 baking dish add the 1 TB butter. Place in a 400* oven  for about 3 minutes or until butter is melted. Remove pan from oven; swirl butter in pan to coat bottom and sides. Meanwhile, in a small bowl combine eggs, milk and oil. Add egg mixture all at once to flour mixture. Stir until JUST MOISTENED. Pour batter into prepared pan. Bake at 15 to 20 minutes or until toothpick tests done. Serve warm.

 (Serve with honeybutter and a dash of cinnamon. So good!)

Triple Chocolate Cookies

Cookies + Chocolate = Perfection

Triple Chocolate Cookies

1 1/4 cup chocolate chips

3/4 cup flour

3 TB unsweetened cocoa

pinch of salt

1/4 tsp baking powder

5 TB unsalted butter, at room temperature

1 cup sugar

3 eggs

1 tsp vanilla

1 cup white chocolate chips

Preheat oven to 350. In a bowl over simmering water, melt the chocolate chips. Remove from heat. Sift flour, cocoa, baking powder and salt. Using an electric mixer, beat butter and sugar until light, about 2 minutes. Beat in eggs, then vanilla. Stir in melted chips. Fold in flour mixture and white chocolate chips. Put tablespoonfuls of dough on baking sheets 2 inches apart. Bake until tops are cracked, about 15 minutes total.



Slow Cooker Enchilada Casserole

I found this in a magazine (allyou.com) and thought that it looked so good, so I'm sharing it! I think that I'll try this, although I may tweak* it a little for my picky kiddos. This would be so yummy to come home to. I think I'd like chips and salsa and a dollop of sour cream with this. This recipe serves 4 and is an easy crock pot meal.

Slow Cooker Enchilada Casserole

9 6-inch corn tortillas

15 oz. canned enchilada sauce

15 oz. can black beans, rinsed and drained

2 cups frozen corn

 2 1/2 cups shredded cheddar

Place an oven rack about 5 inches from the broiler and preheat broiler to high. Toast tortillas under broiler, turning once, until slightly spotted, 2 to 3 minutes total. Reserve 2 Tb enchilada sauce. Combine beans, remaining sauce in a bowl. Mist crock pot with cooking spray. Place 3 tortillas in bottom, breaking if necessary to cover bottom. Spread half of bean mixture over tortillas. Sprinkle with one cup corn and 1/2 cup cheese. Repeat with 3 more tortillas, remaining bean mixture, corn and 1 cup cheese. Top with remaining tortillas, reserved sauce and remaining 1 cup cheese. Cover and cook on low until cheese has melted and is beginning to crisp on edges. 2 to 3 hours.

*My tweaks: I think that I would brown/drain some hamburger (or chicken) and mix in with the bean mixture. Also, I'd just dump the corn in this mixture too. I would also use the larger can of enchilada sauce and put some on the bottom of the crock pot to prevent sticking and keep the extra to serve over the top of the enchiladas. Top with some sour cream, fresh salsa and guacamole. Enjoy!



Mom's Zucchini Bread

I found this at allrecipes.com- one of my favorite places to find recipes. It is very similar to my Mom's zucchini bread recipe, but I like the brown sugar in this one. I've baked batches and batches of this bread with craisins, raisins, chocolate chips and a crumb topping with the many (many, many) zucchini from my garden. So delicious!

Mom's Zucchini Bread

3 cups flour

1 tsp salt

1 tsp baking soda

1 tsp baking powder

3 tsp cinnamon

3 eggs

1 cup vegetable oil (Or use 1/2 cup oil and 1/2 cup applesauce)

2 1/4 sugar (Or 1 cup white sugar 1 cup brown sugar)

3 tsp vanilla

2 cups shredded zucchini (I add 3 cups)

1 cup chopped walnuts (Substitue chocolate chips, raisins, etc.)

Grease two 8 by 4 inch. Preheat oven to 325. Sift flour, salt, baking powder, baking soda and cinnamon. Beat eggs, oil, vanilla and sugar. Add sifted ingredients. Beat well. Fold in zucchini and nuts. Pour into pans. Bake for 40-60 minutes (reccommended 55 minutes. If using mini pans 40 minutes worked well) or until toothpick tests clean. Cool in pans 20 minutes before removing to wire racks.

Crumb Topping

1/2 cup regular oats

1/2 cup brown sugar

1/4 cup flour

1/2 tsp cinnamon

1/4 cup butter

Cut butter into dry ingredients until mixed coarsely. Bake bread 15 minutes. Top with crumb mixture and continue baking.



Taffy Apple Pizza

I have never made this, just had it in my recipe box for years. Maybe one day I'll actually try it. Or you can do it for me and tell me how it is :) This makes me really want a caramel apple. Mmmmm, caramel! Makes 4 servings- I would probably double it.

Taffy Apple Pizza

1/2 cup refrigerated sugar cookie dough

3 oz. softened cream cheese

2 Tb brown sugar

2 Tb creamy peanut butter

1/4 tsp vanilla

1/2 tart apple, sliced thinly (Granny Smith green apple)

1 TB chopped unsalted peanuts

1/4 tsp cinnamon

2TB caramel ice cream topping

With floured hands, pat cookie dough onto pizza pan coated with cookie spray. Cook at 350 for 12-14 minutes or until lightly browned. Let cool. Beat cream cheese, brown sugar, peanut butter and vanilla. Spread over cookie crust. Arrange apple slices on top. Sprinkle with peanuts and cinnamon. Drizzle with warm caramel. Cut into wedges.





Garlic Bread Pizza

Yaaay for easy dinners! This would be an easy after school/soccer practice/dance 15 minute dinner. I have a picky kid that doesn't like pizza, but for those of you with normal kids, here it is! (This is for a serving of 4- double as you like.)

Garlic Bread Pizza

1 loaf french bread (Recipe says 10 oz frozen garlic hearth-baked bread)

1/2 cup pizza sauce

1 cup shredded mozzarella cheese

Toppings: Chopped and clean

pepperoni, Canadian bacon, pineapple, onions, peppers, mushrooms, olives, etc.

Heat oven to 425. Remove bread from wrapping; place on cookie sheet, cut side up. Spread sauce on each half. Top with meats, cheese and veggies. Bake for 10-15 minutes or until center is hot and cheese is melted.

Lemon Poppy Seed Zucchini Bread

This was so good *drool* and I can't wait to make it again. I tried this because I have an abundance of zucchini (Note to Self: One should never plant 6 zucchini plants when she is the only one that will eat it!) I couldn't taste the zucchini in this and neither could my kids, which is a good thing or they wouldn't have tried it. Next time I think I'll add a little bit more lemon extract and make it in mini bread pans. Bottom line: so good and so moist!

Lemon Poppy Zucchini Bread

4 cups flour

1 1/2 cups sugar

1 package (3.4 oz) instant lemon pudding

1 1/2 tsp baking soda

1 tsp salt

1 tsp baking powder

4 eggs

1 1/4 cup milk

1 cup vegetable oil

3 TB lemon juice

1 tsp lemon extract

2 cups shredded zucchini

1/4 cup poppy seeds

2 tsp lemon zest

Combine flour, sugar, dry pudding mix, baking soda and powder and salt. In another bowl, whisk eggs, milk, oil, lemon juice and extract. Stir in dry ingredients just until moist. Fold in poppy seeds, zucchini and lemon zest. Pour into 2 greased/floured loaf pans (standard size). Bake at 350 for 50-55 minutes or until a toothpick inserted near center comes out clean. Cool in pans for 10 minutes. Remove to wire racks to cool.

Squash Casserole

I found this at realmomkitchen.com. It's a Southern comfort, gooey, want-to-lick-the-plate-clean dish... in other words, I really liked it and so did my guests. I made it with half yellow crook-neck squash and half zucchini. Definitely will make this again! Enjoy!

Squash Casserole

4 cups sliced squash (zucchini and yellow crook-neck)

1/2 cup chopped onions

1 sleeve Ritz crackers

2 eggs, beaten

3/4 cup milk

1 tsp salt

1/4 cup butter, melted

1 cup shredded cheddar cheese

(Kick this up a notch by using pepper-jack cheese)

ground pepper, to taste

2 Tb butter

Heat oven to 350. Put squash and onion in 1 1/2 cups water. Cook until tender- 5 to 10 minutes. (You could also saute this in a little olive oil and just stir until tender crisp instead of boiling.) Drain well. Add 1/2 stick of butter and let melt. Crush crackers and stir into cheese. Add salt and pepper; stir. Stir in 1/2 of the cracker/cheese mixture into the squash. Mix together milk and eggs. Pour into the squash mix. Pour into casserole dish. Top with the other 1/2 of the cracker/cheese mixture. Dot with remaining butter. Bake at 350 for 25-30 minutes for until browned and bubbly.



Recipe for a Happy Marriage

This was in Jed's Nonnie's cookbook. His Aunts compiled a few family favorites and made this as a Christmas gift one year. I use it all the time. It's funny to me how food = memories. I think if carrot cakes on my past Birthdays and my Mom's stuffing at Thanksgiving. Uugghhh, and eggplant and duck at my Grandma's house. Not my favorite! Anyways, I thought this was fun and that I'd share. <3

Recipe for a Happy Marriage

1 cup consideration

1 cup courtesy

2 cups flattery, carefully concealed

2 cups milk of human kindness

1 gallon Faith in God and each other

2 cups praise

1 small pinch of in-laws

1 reasonable budget

A generous dash of cooperation

3 tsp pure extract of "I am sorry"

2 cups of contentment

1 cup of confidence

2 children, at least

1 large portion of several small hobbies

1 cup blindness to each others faults

Flavor with frequent portions of recreation and a dash of happy memories. Stir well and remove any specks of jealousy, temper or criticism. Sweeten well with generous portions of love and keep warm with a steady flame of devotion. Never serve with a cold shoulder or a hot tongue.

Angel Pillows

I found this in Jed's Nonnie's (Grandma in Italian) cookbook. I liked it, the kids were a little indifferent about it, but it is something I'll try again. I served it with the gravy recipe that follows, but to save time I may use a packaged chicken gravy. This was very good with mashed potatoes, squash and a spinach salad. My house smelled so good!

Angel Pillows

1 cup crushed stuffing mix (Pepperidge Farms or Stove Top)

8 oz. cream cheese, softened

3 cups cubed, cooked chicken

6 Tb butter

1/8 tsp pepper

2 Tb chives

1 cup sliced mushrooms, optional

2 cans Crescent rolls (8 rolls each)

6 Tb melted butter

Mix chicken, cream cheese, butter, pepper, chives and mushrooms. Divide this mixture into 16 portions and put in center of crescent roll. Fold roll over chicken and press edges to seal. Dip in melted butter and roll in stuffing crumbs. Cook in glass dish (I used a cookie sheet sprayed with cooking spray) at 375 for 20 minutes. Turn, bake at 300 for 15 minutes.

Gravy

4 cups broth

4 Tb cornstarch

1 cube chicken bullion

1 can cream of chicken (or mushroom) soup

Blend with a" wire whip" and heat until thick.

Homemade Waffles

I made these last Saturday morning. Braxton was amazed A.) that they didn't come frozen in a box and B.)that we had a waffle iron he's "never" seen before. Super easy and yummy. I double my batch, feed Jed's brother and then freeze the rest for breakfast on school days. Enjoy!

Homemade Waffles

2 cups flour

3 TB sugar

3 tsp baking powder

1 tsp salt

2 eggs, separated

1 3/4 cup milk

4 TB melted butter

Sift together dry ingredients. Mix egg yolks and milk together. Beat egg whites until stiff. Pour yolk/milk mixture into dry ingredients and beat until smooth. Add in melted butter. Fold in egg whites. Pour 3/4 to 1 cup onto hot waffle iron. Cook to a golden brown.