I love cornbread any way you want to make it. This is a good recipe for it that is a little different. The onion is what makes it good. If you have any leftover bacon you can chop it up and put it in this bread.
1Tablespoon Bacon Drippins or Veg. Oil
1 Cup Cornmeal
1/2 Cup Flour
11/2 Teaspoons Baking Powder
1/4 Teaspoon Salt
1/4 Cup Minced Onion
1 Egg, beaten
1 Cup Buttermilk
Preheat oven to 400. Put the bacon drippings in a 8 inch iron skillet and up the sides also to keep it from sticking or can spray pan and then add the drippings. Make sure drippings has melted and the skillet is hot (5 to 8) minutes but use a pot holder as the handle may be hot to the touch. Put all the dry ingredients and the onion in a bowl and mix. In another bowl, beat the egg. Add 1 cup buttermilk and mx with the egg. Add the wet ingredients to the dry ingredients. Stir briefly with a fork, then fold the ingredients together with a spatula until moistened. The stirring/folding should only take around 30 seconds. Batter will be lumpy. You just do not want to over stir this. Pour batter into the skillet. Cook in oven for 25 minutes. When done put on a plate at once. Just dump it out on a plate and let it cool or it may stick to the skillet if left in the skillet. Serve with some I can't believe it's not butter or some honey.
Friday, April 6, 2012
TROPICAL PINEAPPLE BREAD
3/4 Cup Butter or Marg., softened
1(8oz.) Box Cream Cheese, softened
2 Cups Sugar
1 Teaspoon Vanilla
2 Eggs
3 Bananas, mashed
1(8oz.) Can Crushed Pineapple, drained
1 Cup Coconut
1/2 Cup Maraschino Cherries, drained and quartered
3 Cups Plain Flour or can use self-rising and leave out baking powder and salt
1/2 Teaspoon Baking Powder
2/3 Teaspoon Baking Soda
1/2 Teaspoon Salt
Preheat oven to 350 degrees and spray two loaf pans. Mix together butter and cream cheese, add sugar, vanilla and eggs (one at a time). In a separate bowl combine flour, baking powder, baking soda and salt. Add to wet ingredients a little bit at a time until well incorprated. Add banana, coconut and pineapple to mix. Spoon batter into bread pans. While spooning the batter in add cherries (do not add them in while mixing batter it will turn your batter pink). Bake for 1 hour or until a toothpick comes out clean.
1(8oz.) Box Cream Cheese, softened
2 Cups Sugar
1 Teaspoon Vanilla
2 Eggs
3 Bananas, mashed
1(8oz.) Can Crushed Pineapple, drained
1 Cup Coconut
1/2 Cup Maraschino Cherries, drained and quartered
3 Cups Plain Flour or can use self-rising and leave out baking powder and salt
1/2 Teaspoon Baking Powder
2/3 Teaspoon Baking Soda
1/2 Teaspoon Salt
Preheat oven to 350 degrees and spray two loaf pans. Mix together butter and cream cheese, add sugar, vanilla and eggs (one at a time). In a separate bowl combine flour, baking powder, baking soda and salt. Add to wet ingredients a little bit at a time until well incorprated. Add banana, coconut and pineapple to mix. Spoon batter into bread pans. While spooning the batter in add cherries (do not add them in while mixing batter it will turn your batter pink). Bake for 1 hour or until a toothpick comes out clean.
STUFFED PORTABELLA MUSHROOMS
4-6 Medium Portabella Mushrooms
1 Tablespoon Olive Oil
1 Tablespoon Balsamic Vinegar
1 Cup Cooked, Shredded Chicken, chopped into small pieces
3 Medium Plum Tomatoes, seeded and chopped
2 Tablespoons Fresh Basil, chopped
2 Cloves Garlic, minced
3/4 Cup Shredded Italian Blend Cheese
2 Tablespoons Panko Bread Crumbs
Salt and Pepper to taste
Preheat oven to 425 degrees. Remove stems from mushrooms. Combine oil and vinegar and brush onto the outside of the mushroom caps. Place gill side up on a baking sheet. Chop tomatoes, basil, garlic and chicken, place in a medium size bowl. Add cheese, bread crumbs, salt and pepper and mix until combined. Divide mixture between the prepared mushrooms. Bake for 16-18 minutes until mushrooms are tender and stuffing is heated through.
1 Tablespoon Olive Oil
1 Tablespoon Balsamic Vinegar
1 Cup Cooked, Shredded Chicken, chopped into small pieces
3 Medium Plum Tomatoes, seeded and chopped
2 Tablespoons Fresh Basil, chopped
2 Cloves Garlic, minced
3/4 Cup Shredded Italian Blend Cheese
2 Tablespoons Panko Bread Crumbs
Salt and Pepper to taste
Preheat oven to 425 degrees. Remove stems from mushrooms. Combine oil and vinegar and brush onto the outside of the mushroom caps. Place gill side up on a baking sheet. Chop tomatoes, basil, garlic and chicken, place in a medium size bowl. Add cheese, bread crumbs, salt and pepper and mix until combined. Divide mixture between the prepared mushrooms. Bake for 16-18 minutes until mushrooms are tender and stuffing is heated through.
Monday, April 2, 2012
NEW KINDLE BOOK (A HEART DIVIDED)
I have not read this book yet but my daughter is reading it and she says that it is real good. It was off of the free list on amazon.
BOOK: A HEART DIVIDED
BY: KATHLEEN MORGAN
BOOK: A HEART DIVIDED
BY: KATHLEEN MORGAN
NEW KINDLE FIRE GAME (FLING)
This game was free for the kindle fire. It is about small balls with eyes that watch your moves and they open and close like they are watching you as you play.lol. Sort of scary. But it is a good game. You have to get all the balls off but one and believe me I have to back up all the time because you think you make the right move but then when it comes down to the last one it won't work. Is this for a grandma like me, I know I am smarter that a blinking balll. lol. or am I. Time will tell.
Sunday, April 1, 2012
VEGGIE PIZZA APPETIZERS
2 Packs (8oz.) each Crescent Dinner Rolls
1 (8oz.) Pack Cream Cheese or Tub
1/2 Cup Miracle Whip Dressing
1 Teaspoon Dill Weed
1/2 Cup Onion Powder
1 Cup Each, Sugar Snap Peas and Quartered Cherry Tomatoes
1 Cup Each, Chopped Yellow Pepper, Radishes and Shredded Carrots
2 Green Onions, chopped
Heat oven to 350.Unroll each pack of rolls into 2 rectangles. Press into bottom and up sides of a 15 by 10 in. pan making sure to press seams together good. Bake 11 to 13 minutes or until golden brown Mix cream cheese, seasoning and dressing together until well blended. Spread on crust and top with remaining ings. Ref. for 2 hours.
1 (8oz.) Pack Cream Cheese or Tub
1/2 Cup Miracle Whip Dressing
1 Teaspoon Dill Weed
1/2 Cup Onion Powder
1 Cup Each, Sugar Snap Peas and Quartered Cherry Tomatoes
1 Cup Each, Chopped Yellow Pepper, Radishes and Shredded Carrots
2 Green Onions, chopped
Heat oven to 350.Unroll each pack of rolls into 2 rectangles. Press into bottom and up sides of a 15 by 10 in. pan making sure to press seams together good. Bake 11 to 13 minutes or until golden brown Mix cream cheese, seasoning and dressing together until well blended. Spread on crust and top with remaining ings. Ref. for 2 hours.
GRILLED TUNA MELT
1 (3oz.)Can White Tuna in Water, drained
1 Tablespoon Mayo or Miracle Whip
1 Teaspoon Chopped Green Onions
2 Slices Whole Grain Bread
1 Cheese Slice
2 Tablespoons Butter or Blue Bonnet marg.
Mix the tuna and onion and mayo together. Put on the bread. Then add the cheese slice. Add butter to pan.Cook in nonstick skillet 3 minutes on each side or until golden brown on each side.
1 Tablespoon Mayo or Miracle Whip
1 Teaspoon Chopped Green Onions
2 Slices Whole Grain Bread
1 Cheese Slice
2 Tablespoons Butter or Blue Bonnet marg.
Mix the tuna and onion and mayo together. Put on the bread. Then add the cheese slice. Add butter to pan.Cook in nonstick skillet 3 minutes on each side or until golden brown on each side.
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