Sweet Cornbread

This is really easy and great with Chili!

INGREDIENTS

1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil

DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan. (I used a muffin tin)
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean. (Muffin tins took about 15 minutes)

greek-style skillet

Greek-Style Skillet

Ingredients:

3/4 pound ground beef

1 medium onion, chopped

1- 14 1/2 ounce can diced tomatoes

1- 5 1/2 ounce can tomato juice

1/2 cup water

1/2 teaspoon instant beef bouillon granules

1/2 teaspoon ground cinnamon

1/8 teaspoon garlic powder

1 cup dried elbow macaroni

1 cup frozen cut green beans

1/2 cup crumbled feta cheese

Directions:

1. In a large skillet cook ground beef and onion until meat is no longer pink. Drain off fat. Stir in undrained tomatoes, tomato juice, water, bouillon granules, cinnamon, and garlic powder. Bring to boiling.

2. Stir uncooked macaroni and green beans into meat mixture. Return to boiling; reduce heat. Cover and simmer about 15 minutes or until macaroni and green beans are tender. Sprinkle with feta cheese. Makes 4 servings.

Spinach Pine Nut Meatloaf

Sorry to post this again... I went to make it and realized I'd forgotten to put the oven temp on the recipe! Sorry!

1 1/2 lbs lean ground beef

1 cup milk

1 Tbsp Worcestershire sauce

1/2 tsp salt

1/2 tsp ground mustard (dry)

1/4 tsp pepper

1 clove garlic, finely chopped, or 1/8 tsp garlic powder

1 large egg

3 slices bread, torn into small pieces ( or 1/2 cup dry bread crumbs or 3/4 cup quick-cooking oats)

1 small onion, chopped (1/4 cup)

1 (10 oz) pckg frozen chopped spinach, thawed and squeezed to drain

1/4 cup toasted pine nuts or slivered almonds (I much prefer the pine nuts)

2 tsp chopped fresh or 1/2 tsp dried basil

Heat oven to 350º.

Mix all ingredients. Spread mixture in ungreased loaf pan or shape into 9x5" loaf in ungreased rectangular 13x9" pan.

Bake uncovered 1 to 1 1/4 hours (until thermometer reads 160º if you like to use one)

Let stand 5 minutes, remove from pan

Corn chowder

Just found this recipe and I can't wait to try it...

Corn Chowder

Ingredients:

5 slices of bacon sliced into small pieces
1/2 medium onion diced
1 cup diced cooked potatoes (I like to use either red or Yukon gold...they hold up better)
1/2 can whole kernel corn
1 10 1/2 oz. can cream of chicken soup
2 2/1 cup milk
salt to taste

Cook bacon in a large pot until crisp. Remove the bacon from the pot to a paper towel. Drain off the bacon grease reserving 2 TBS. Add onions to the grease and cook until tender. I like to let mine slightly carmelize for more flavor. Add the corn, potatoes, soup, and milk. Stir until thoroughly mixed. Add in part of the bacon, reserving some for garnish. Add salt to taste and heat through. Be careful not to scorch. When dished up top with a bit of the reserved bacon.

Also, she said it's easy to double and way better the next day and the next. I plan on putting cheese on top too...Cheese makes the world go round.

Chicken Noodle Soup...

So this is a very easy recipe and one that I'm sure we all have our own way of making...this just happens to be our favorite way.

Chicken Noodle Soup

In a large sauce pan boil chicken and water. When water comes to a boil add chicken boullion. I usually add 6-9 cubes. This is the main seasoning for the soup. Simmer until chicken is cooked through. Bring to a boil again and add cut carrots and celery, I always cut up my celery leaves and all because it adds another layer of flavor to the soup. Simmer again and remove chicken and shred or chop. Add chicken again. Bring water back to a boil and add noodles, I use the Buotoni noodles that are in the refrigerated section. They are in a green package, I buy the fettucine ones and cut them up into smaller strips. I have found that these are the best noodles for this soup. When the noodles have finished cooking bring water back to a simmer and serve when you are ready. I make this soup early in the day or late in the day...it's super easy and tastes so good. The final step is to serve with shredded cheese on top....Cheese makes the world go round!

Soft Molasses Cookies

One of my favorite cookie recipes! 

They really are soft and perfect!

1/2 cup soft butter (I use Blue Bonnet margarine)

1/2 cup shortening

1 1/2 cup sugar

Beat the above three ingredients until they're light and fluffy.

Then beat in:

1/2 cup molasses

2 eggs, slightly beaten

In a separate bowl combine:

4 cups flour

1/2 tsp salt

2 1/2 tsp soda

2 1/4 tsp ginger

1 1/2 tsp cloves

1 1/2 tsp cinnamon

Add the above to the creamed mixture and mix until blended and smooth. Roll into 1 1/2" balls and dip tops in sugar (the recipe says regular sugar, but I always use the 'Sugar in the Raw' and it looks great). Bake at 350º for 11 minutes. DON'T OVERBAKE.

Caramel Popcorn

Caramel Popcorn:

In a large sauce pan, bring to a boil and continue to boil on med for a few minutes:

1 cube butter

1 lb. bag brown sugar

1 cup Karo syrup

Add 1 can sweetened condensed milk and pour over popcorn....Yummy!!! I boil mine for a few minutes longer, until it gets darker because I like it really chewy so it sticks to your teeth...