Grandmother's Buttermilk Cornbread

Grandmother's Buttermilk Cornbread

1/2 cup butter

2/3 cup white sugar

2 eggs

1 cup buttermilk

1/2 teaspoon baking soda

1 cup cornmeal

1 cup all-purpose flour

1/2 teaspoon salt

Preheat oven to 375 deg. Grease an 8 in square pan. Melt butter in large skillet. Remove from heat and stir in sugar (I mixed everything in the same pan that I melted the butter in=less dishes). Quickly add eggs and bet until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

Bake in the preheated oven for about 30 min. (Mine actually only took 25, so check it a little early). It is done when a toothpick comes out clean. Top with butter and honey and enjoy! We had the leftovers for breakfast and I think it was even better the second day!

Yummy Tortellini Soup

Combine in Crock pot
1 small can mushrooms stems and pieces (I cut the pieces smaller)
1 Family Sized can of Tomato Soup
1 Cup Half and Half
1 Can Chicken Broth
1 14.5oz Can Garlic and Onion Diced tomatoes
(DO NOT drain any of the above)
3 Tablespoons Mrs. Dash Garlic and Herb seasoning
3 Tablespoons REAL Bacon (found by the croutons)
3 Tablespoons Butter
Cook on High until Heated through
45 mins before serving add 1 small bag of Buitoni's Three Cheese Torellini (Found in the refrigerated section by the cheese)
Cook on High for 45 mins longer
Serve with french bread and ENJOY!!!

Triple Delicious Hot Chocolate

This was way yummy tonight and perfect for a cold day!

Triple Delicious Hot Chocolate

1/3 c sugar
1/4 c unsweetened cocoa powder
1/4 t salt
3 cups milk, divided
3/4 t vanilla extract
1 c heavy cream
1 square (1 oz.) bittersweet chocolate
1 square (1 oz.) white chocolate
optional
whip cream, mini marshmallows, mini chocolate chips

1. Combine sugar, cocoa powder, salt and 1/2 c milk in medium bowl. Beat until smooth. Pour into crock pot. Add remaining amount 2 1/2 cups milk and vanilla. Cover and cook on low for 2 hours.

2. Add cream. Cover and cook on low for 10 to 15 minutes.. stir in the bittersweet and the white chocolate until melted. Pour into cups and top with desired topping.

Slow 'n' easy barbecued chicken

Slow 'n' easy barbecued chicken

1/4 cup water
3 tablespoons brown sugar
3 tablespoons white vinegar
3 tablespoons ketchup
2 tablespoons butter
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon paprika
1 teaspoon ground mustard
1/2 teaspoon cayenne pepper
1 broiler/fryer chicken (2-1/2 to 3 pounds), cut up and skin removed
** I used 6 drumsticks and they were awesome **
4 teaspoons cornstarch
1 tablespoon cold water

Directions

In a small saucepan, combine the first 11 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat.
Place the chicken in a 3-qt. slow cooker. Top with sauce. Cover and cook on low for 3-4 hours or until chicken juices run clear.
Remove chicken to a serving platter and keep warm. Strain cooking juices and skim fat; transfer to a small saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon some of the sauce over chicken and serve the remaining sauce on the side.

Chicken Fajitas

2 chicken breasts
1 yellow bell pepper
1 red bell pepper
1 green bell pepper
1 onion
tomatoes
garlic salt
salsa
tortillas

I don't really use a recipe for this. I thinly slice or cube the chicken, cut up the peppers (you can pick and choose what peppers you want and how many you use), cut up the onion, season with garlic salt and saute' in a pan with olive oil. Add tomatoes (optional) and pour some salsa in the pan. Let simmer for a bit and then you have some wonderful fajitas to eat with tortillas.

Monterey Barbecued Chicken

Monterey Barbecued Chicken

4 bacon strips
4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon butter
1/2 cup barbecue sauce
3 green onions, chopped
1 medium tomato, chopped
1 cup (4 ounces) shredded cheddar cheese


Cut bacon strips in half widthwise. In a large skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain; keep warm.
Drain drippings from skillet; cook chicken in butter over medium heat for 5-6 minutes on each side or until chicken juices run clear. Top each chicken breast with barbecue sauce, green onions, tomato and two reserved bacon pieces; sprinkle with cheese. Cover and cook for 5 minutes or until cheese is melted.

Sausage-Filled Stars

1 lb. bulk sausage
1-1/2 c. (6 ounces) shredded cheddar cheese
1-1/2 c. (6 ounces) shredded Monterey Jack cheese
1 medium sweet red pepper, diced
1 medium green pepper, diced
1 can (4 ounces) chopped green chillies, drained
1 can (4-1/2 ounces chopped ripe olives, drained
1 envelope ranch salad dressing mix
48 wonton wrappers
Vegetable oil

In a skillet, cook sausage over medium heat until no longer pink; drain. Add cheeses, peppers, chilies, olives and dressing mix; mix well. Set aside. Brush both sides of wrappers with oil; press onto bottom and up sides of greased muffin cups.

Bake at 350 degrees for 5 minutes or until golden brown. Transfer to a baking sheet. Fill each with about 2 tablespoons of the sausage mixture. Bake for 5 minutes or until heated through. Serve warm.
Yield: 4 dozen.

mmmm.....homemade mac & cheese

2 c. Pasta (shell or spirals)
1/4 c. each grated cheddar, monterey jack, and provolone cheese (I just used colby jack and mozzarella since that's what I had)
1/2 c. sour cream
1 (15 oz) can diced stewed tomatoes (I used the kind with garlic & onion also)
1 Tbs butter
2 tsp fresh oregano (I actually left this out completely)

Preheat oven to 350.  Cook macaroni according to package directions, drain, and transfer to a 4-cup casserole dish.  Stir in remaining ingredients (sprinkle more cheese :) and bake until bubbling, about 30 mins.  

Chewy Chocolate Chip Oatmeal Cookies

1 c. butter
1 c. packed brown sugar
1/2 c. sugar
2 eggs
2 tsp. vanilla extract
1 1/4 c. flour
1/2 tbsp. baking soda
1 1/2 tsp. salt
3 c. quick-cooking oats
1/2 c. oats, ground in blender (measure after grinding)
1 c. chocolate chips (I just use the bag)
1 c. nuts, chopped (optional)

In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, ground oats, chocolate chips, and nuts. Bake at 325 for 11 minutes.

Love, love, love these!