Saturday, February 28, 2009

Corn Muffins with Honey Butter

We love cornbread, but it often gets either dry or crumbly if it lasts more than one meal. I found this recipe for corn muffins in an old Country Woman magazine. It is a total hit with all of the family and the muffins last a few days, tasting just as good as leftovers as they did right out of the oven.

Corn Muffins
2 cups flour
2 cups cornmeal
1 cup powdered milk
1/4 cup sugar
2 Tbls baking powder
1 tsp salt
1/2 tsp baking soda
2 2/3 cups water
1 stick butter, melted
2 eggs, beaten
1 Tbls lemon juice

In a bowl, combine the dry ingredients. Add water, butter, eggs and lemon juice. Stir until mixture is just moistened. Spoon into 24 greased muffin cups. Bake at 425 degrees for 13-15 minutes.

Honey Butter
2 Tbls honey
1 stick butter, softened
In a mixing bowl, beat together honey and butter. Store leftovers in the refrigerator.

Visit 3 Sides of Crazy and Happy 2 Be @ Home for great Sunday recipes.

Tuesday, February 24, 2009

Best Bundt Cake

A friend of mine introduced me to this recipe years ago.  She used IMO in place of the sour cream.  That wouldn't help if you were non-dairy, though, because there is milk in the pudding mix.  I decided I might just as well use sour cream instead.  Until the one time that I didn't have enough in the house and I substituted Laughing Cow cheese triangles for the rest.  Don't squirm, it was okay.  Not one person guessed there was such a weird ingredient in the cake and it was just as moist as ever.

I have seen this recipe with both chocolate and vanilla pudding mixes. I think you could use butterscotch, banana or coconut, too with great results. You could also substitute other varieties of cake mix, too.  I bet it would be fabulous with lemon or strawberry cake and vanilla chips.   Think outside the box and get creative!

Best Bundt Cake...Ever
1 yellow cake mix
1 small package instant pudding
1/2 cup sugar
3/4 cup oil
3/4 cup water
4 eggs
1 cup sour cream
1 cup chocolate chips (you can vary the kind of chips, too)

Add pudding mix to cake mix and stir. Mix cake with water, sugar, oil and eggs. Stir in sour cream and chips. Pour into a greased and floured (remember to use cocoa here if making a chocolate cake) Bundt pan. Bake 350 degrees for 50 to 60 minutes or until cake springs back. Cool slightly for about 7 minutes and turn over onto a plate.

9-11 Remembrance –

I am submitting this to Family Fresh Cooking's Bake to Remember in honor of the tenth anniversary of the 9/11 tragedy.  

Monday, February 16, 2009

Chicken Enchilada Casserole

I am all about cheap, easy and using things I have on hand. This casserole fits all three categories.

Chicken Enchilada Casserole:
1 cup sour cream
1 can cream of chicken soup
1 small can chopped green chilies
1 12.5 oz can chicken or turkey
10 flour tortillas
1 1/2 cups shredded cheddar cheese

Combine the sour cream, soup, chilies, 1/2 cup of cheese and chicken in a bowl. Tear up the tortillas into strips (about 4 to a tortilla). Put a little of the soup mixture on the bottom of a greased 9 X 9 casserole dish. Layer strips of tortillas and soup mix until soup is gone (like a lasagna). Top with cheese. Cover and bake 30 minutes at 350 degrees. If using foil to cover, spray with Pam so cheese doesn't stick to it. Sometimes I throw in some salsa,too. It's a really forgiving dish, so add what you like, take out what you like.

Sunday, February 15, 2009

Baked French Toast

This is a week full of links. I am making a few new recipes I found on other blogs and some old stand bys. I will be posting most of the other recipes throughout the week.

This week's breakfasts:
Rice Pudding
Breakfast Cookies (we didn't end up having these last week)
Quick Quiche
Baked French Toast (See Below)
Baked Apple Oatmeal
Cold Cereal

Mandarin Oranges
Depression Cookies (frosting on crackers)
Hard Boiled Eggs
Bran Muffins

Chicken Enchilada Casserole
Make Your Own Pizza
Pinto Bean Soup
Kids Love It Casserole
Out to McDonalds (courtesy of sister in law's valentine coupons)
Out to Blue & Gold Banquet for Cubs

Peanut Butter Balls
Pineapple Upside Down Cake
Chocolate Revel Bars

Baked French Toast
Enough bread slices to make 2 layers in a 9 X 13 pan
8 eggs
2 cups milk
2 Tbls maple syrup
1 tsp cinnamon
Spray a 9 X 13 pan with Pam and put in bread slices to form 2 layers. In another bowl, beat eggs, add milk, maple syrup and cinnamon. Pour over bread slices. Cover and refrigerate overnight. Take pan out of fridge 30 minutes before cooking. Preheat oven to 350 degrees and bake 20 minutes covered and 10 minutes uncovered. Serve with your favorite toppings.

To check out more menus than a person could possibly read, head on over to the Organized Junkie's site for Monday Menu Planning.

Saturday, February 14, 2009

Big-Batch Bran Muffins

When the Good Guy was a kid, his mom would make up a batch of this muffin batter and keep it in the fridge. It keeps for up to 2 months. I make it now and love the idea of letting my boys make healthy muffins when they are hungry.

Bran Muffins
1 cup shortening
2 cups sugar
1 tsp salt
4 eggs, beaten
1 quart buttermilk (milk plus lemon juice)
5 cups flour
5 tsp baking soda
3 cups All-Bran cereal
2 cups bran flakes (I used raisin bran and picked out the raisins :-)
Cream sugar and shortening, add eggs and remaining ingredients. Pour 2 cups BOILING water over mixture and combine.

Bake 375 degrees 20 minutes in greased tin. The instructions say not to stir the batter each time you use it...I haven't figured that one out, but I am including it.
Makes about 90 muffins...give or take.
Bran Refrigerator Muffins on Foodista

Monday, February 9, 2009

Homemade Hot Pockets

A while ago, my sons started teasing for me to buy some Hot Pockets, you know, those puffed pastries filled with meat, sauce and cheese. I wasn't willing to pay $3 or so for a package that wouldn't fill up my hungry crew. I decided to make them myself. Pepperidge Farms sells puffed pastry sheets and they go on sale at 50% off periodically. I always have leftover meat of some kind. Combine the two and Voila! homemade hot pockets.

For a cheese sauce: Melt 2-3 Tbls butter in a pan. Add 2-3 Tbls flour and stir. Add enough milk to make a smooth sauce. Add 1/2-3/4 cups grated cheese (cheddar or swiss or jack). Stir until smooth. Add cubes of meat (any kind but fish). You can also add chilis, beans, peas or corn.

For a gravy with veggies: Peel and cube 1 potato and 1 carrot. If using leftover veggies, don't add until the thickening stage. Cube leftover meat. Combine all in a pot with about 2 cups water. Add herbs like rosemary, oregano, thyme - whatever sounds good to you - plus salt & pepper. Cover and boil until veggies are done ( the meat will help flavor the water and just get more tender). In a small bowl combing 1 Tbls cornstarch with enough water to dissolve. Add to meat pot and boil until thick.

Spread out thawed pastry sheet and cut into 6 squares (you will get 12 from a package). Put about 2 Tbls of meat mix in the middle of each square. Fold and pinch well to seal (if you don't seal it well, the filling will run all over). Bake on a cookie sheet 375 degrees for about 15 minutes or until golden.

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