Jalapeno Cornbread

I made this cornbread to take to our family New Year's gathering at my mothers.  It's really moist and of course has a kick to it!  My brother loved it and took home the leftovers.  Here is a recipe worth sharing!


21 oz. Cornbread Mix
1 Large Onion - chopped
2 cups Colby-Jack Cheese
2 Large eggs - beaten
2-1/2 cups whole milk or 2-1/2 cups buttermilk
1/2 cup vegetable oil
3 teaspoons sugar
1 can Creamed Corn
6 oz. chopped jalapenos
9 x 13 pan

Mix all ingredients.  Bake 45 minutes at 375 degrees or until a toothpick comes out clean.  Tip:  I used buttermilk and I added just a few green chilies.

Super Sloppy Joes

This is a delicious recipe my brother, Steve, makes and it's a Sloppy Joe like no other!  I hope I can make this as delicious as he does!!

2 lbs. ground beef or chuck
1/2 cup chopped onion
2 celery ribs-chopped
1/4 cup chopped green pepper
1 2/3 cups crushed canned tomatoes
1/2 cup ketchup
2 Tablespoons brown sugar
1 Tablespoon vinegar
2 Tablespoons Worcestershire
1 Tablespoons A-1 Steak Sauce
1/2 teaspoon garlic salt
1/4 teaspoon ground mustard
1/4 teaspoon paprika

Cook meat, onion, celery and green pepper until done.  Darin and add next nine ingredients.  Mix well.  Simmer for 34-40 minutes.

Serve on buns.  Makes 8-10 servings.

Southern Red Velvet Cake

I finally found it!!  .....okay, to be honest my sister-in-law, Kim, found it.  A Red Velvet Cake that isn't dry.  This one is the perfect cake with the perfect icing.  I had given up trying to bake a red velvet cake because I couldn't find a recipe that was really good.  Thank you for sharing, Kim!

Vegetable oil for the pans
2-1/2 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 Tablespoon cocoa powder
1-1/4 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
1- full 1 oz. bottle of red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Cream Cheese Frosting, recipe follows
Crushed pecans, for garnish

Directions:
Preheat oven to 350 degrees. Lightly oil and flour 3 (9 x 1-1/2-inch) cake pans.

In large bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.  In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Divide the cake batter evenly among the prepared cake pans.  Place the pans in oven evenly spaced apart.  Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick in the center comes out clean, about 30 minutes.

Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans.  One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up.  Let cool completely.

When frosting the cake, spread 1/4 to 1/2-inch of the frosting between layers.  Cover the entire cake with frosting.  Optional:  sprinkle with pecans.


Cream Cheese Frosting:

1 lb. cream cheese, softened
4 cups sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract

With mixer, mix the cream cheese, sugar, and butter on low speed until incorporated.  Increase the speed to high, and mix until light and fluffy, about 5 minutes.  Reduce the speed to low and add the vanilla, raise the speed to high and mix briefly until fluffy.  Store in refrigerator until somewhat stiff, before using.

Pecan Pie

This is my mother's delicious Pecan Pie recipe.  She always makes two when we visit so we have one for the road home!  This is a great recipe.

3 eggs, beaten
3/4 cup sugar
3/4 cup white corn syrup (Karo)
2 Tablespoons butter, melted
3/4 cup chopped pecans
1-1/2 teaspoons vanilla
Pinch of salt
*Pillsbury Pie Crust (frozen, in red box)

* You could also use a 9-inch ready to bake pie shell, but this is a more flaky crust.  Just be sure to sprinkle both sides of the crust with flour before placing it in a 9-inch pie plate.

Combine first 7 ingredients; blend well and pour into pie shell.

Bake at 325 degrees for about 1 hour or until firm.

Tips:  You can decorate the top with pecan halves before baking.  For presentation, I like to serve with a dollop of Reddi-Whip and grated dark chocolate on top!

Bacon Cheese Roll-ups

Lindy brought these when we celebrated Mary Ann's 50th birthday!!  They didn't last long because they're so delicious!

6 slices bacon, crispy and crumbled
3/4 cup shredded sharp cheese
1-8 oz. carton sour cream (Lindy only uses 3/4 of a cup)
8 oz. cream cheese
1 teaspoon Ranch Dressing Mix, or to taste
1/4 cup dried diced onion flakes
7-8 flour tortillas (Lindy uses low carb.)

Mix all ingredients, spread thinly on tortillas and roll up.  Cut into rounds.  They are much easier to cut if you roll them up and let them sit in the fridge for a while before you cut them.

Mexican version:  Leave off the bacon and ranch dressing mix, instead add green chilies, sliced black olives and 1 teaspoon of taco seasoning.

Major Grey's Dip

This dip, from my friend Vicki, is a delicious mixture of flavors. It's really hard to make yourself stop eating it. A great easy to make appetizer!

In a 9x9 dish, layer the following ingredients in order:

8 oz. cream cheese, softened
1 jar Major Grey's Chutney
1 package bacon, fried and crumbled
1 bunch chopped green onions
Grated sharp cheddar to cover

Serve with butter crackers.

Honey Bun Coffee Cake

Okay ladies, this is the coffee cake I made for Janet's 20th anniversary!  Many of you asked for the recipe and here it is......easier than pie!

1 Box Yellow Cake Mix
3/4 C. Cooking Oil
1 C. Sour Cream
4 Eggs
1/2 C. Sugar
1 C Light Brown Sugar
1 teaspoons Cinnamon

Glaze:

3/4 C. Powered Sugar
5 Tablespoon Melted Butter
Milk to Thin

Mix first 5 ingredients and pour in 13X9 inch ungreased baking dish.  Mix brown sugar and cinnamon and sprinkle over cake.  Mix and swirl this into the cake batter with a knife.  Bake 1 hour at 300 degrees.

Beat powdered sugar and melted margarine together.  Add milk until you have a glaze consistency.  Pour over cake when done, but slightly warm.

Scallops and Spinach

I made this for the first time tonight.  It is so healthy and so good and a really quick meal.  If you are a meat and potatoes kind of girl this may not be your favorite, but it was a hit with my family.

12 large fresh or frozen sea scallops (about 1-1/4 lb.)
4 Tablespoons olive oil
3 cloves garlic, minced
1 - 5 oz. package baby spinach
Salt/Pepper
2 teaspoons butter

Thaw scallops, if frozen. Rinse scallops and pat dry with paper towels.  Set aside.  In a large nonstick skillet heat 2 Tablespoons of olive oil over medium-high heat.  Add garlic; cook and stir for 1 minute.  Add spinach and sprinkle with salt.  Cook, covered, for 3 minutes or until spinach is wilted, stirring occasionally.  Transfer to a medium bowl; cover and keep warm.  I added slivered almonds to my spinach.

Wipe most of juice out of skillet and add butter and 2 tablespoons of olive oil.  Heat over medium-high heat and add scallops.  Sprinkle scallops with salt and pepper.  Cook for about 5 minutes or until lightly browned.

I served the scallops and spinach with brown rice and sliced grape tomatoes.

Skinny Chicken Piccata

This delicious dish is under 200 calories....WOW!!

4 boneless, skinless chicken breasts cut in half horizontally (or use tenderloins)
Salt/Pepper
1 Tablespoon butter
3 cloves garlic, minced
1 cup chicken broth (College Inn is the best)
2 lemons, thinly sliced
4 Tablespoons capers
2 Tablespoon fresh parsley

Place chicken between 2 pieces of plastic wrap and pound chicken lightly with the flat side of a meat mallet until about 1/4 inch thick. (You can use back of a heavy skillet if you don't have a meat mallet.)  Sprinkle chicken with salt and pepper.

In large saucepan melt butter and add chicken.  Cook until done, browned on edges.  Remove and set aside.  Add garlic to the same saucepan.  Cook for about 1 minute and add chicken broth scraping any browned bits from bottom of pan.  Bring to boil.  Add lemon slices and capers.  Cover and reduce heat; cook for 4-5 minutes.  Return chicken to pan and heat through.

To serve, spoon caper mixture over chicken and sprinkle with fresh parsley.  I served this with brown rice and broccoli.

Italian Penne

This makes a delicious dinner for under 300 calories.  I made this for the first time and everyone in the family decided it should be a staple meal!

1.5 lbs. Chicken Tenderloins
Olive Oil
Salt/pepper
16 oz. whole grain penne pasta
1 cup chopped onion
3 cloves garlic, minced
2 - 14.5 oz. cans Fire Roasted Diced tomatoes
1 - 14 oz. can quartered artichokes, drained and halved
3/4 cup Kalamata pitted olives, halved
Mozzarella cheese, shredded or cubed
Fresh Arugula

Cooke pasta according to package directions.  Drain and set aside.

Cube chicken and sprinkle with salt and pepper.  Cook in Olive Oil until done.  Remove and set aside.  In the same saucepan, add onion and cook for 3-4 minutes then add garlic and cook for 1 more minute.  Stir in tomatoes, artichokes, chicken, and olives.  Cook and stir until heated through.  Add mixture to pasta and toss gently.  Top with mozzarella cheese and fresh baby Arugula.

Chicken and Dumplings

This recipe makes people think you kneeded and rolled and cut dumplings all day long.  The great thing is they taste like you were in the kitchen all day, but they are really easy to make.  Just remember the brands I use for the chick broth and the dumplings really make them taste their best.

2 large chicken breasts (bone in with skin)
2 cans College Inn chicken both
2 pkgs. Mrs. Traylor's Frozen Dumplings
dash of Cumin
1/8 tsp. Curry Powder
1 tsp. salt
1 tsp. pepper
1/2 stick butter
1/2 to 1 can Cream of Chicken Soup (optional)

Place chicken in an 8-quart pot and fill about 3/4 full with water.  Add salt and boil until done.   I use a pressure cooker for the most tender chicken. Remove chicken and let cool on a plate.  Once cool, remove ckicken from bone and skin and tear into small pieces.

Add the 2 cans of broth to the pot with salt and pepper.  Bring water to a full boil and add dumplings one by one with water boiling.  Once all the dumplings are in reduce heat and simmer for about 30 minutes. Stir gently and occationally to keep dumplings from sticking.  Add cumin, curry powder, salt, pepper, butter, and chicken and let flavors simmer for about 5 more minutes.

Optional:  If you want thicker dumplings, add 1/2 to 1 can of cream of chicken soup after the dumplings have boiled for about 20 minutes.  We like our dumplings soupy, so I don't thicken them.

No need to double the recipe for a big crowd.  This will feed plenty.

Chicken Chili

This recipe originated from the Barefoot Contessa, but I've tweaked it some to make it even better!  Ina Garten is my most favorite at Food Network because she's so relaxing to watch! I've made this chili for teacher appreciation lunches each year at my children's school, and it's a big success. I always get numerous requests for the recipe so here it is for you to enjoy!!

4 c. chopped yellow onions
1/8 c. extra virgin olive oil, plus extra for chicken
2 cloves garlic, minced
2 red bell peppers, diced large
2 yellow bell peppers, diced large
1 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. cayenne pepper
1/4 tsp. dried red pepper flakes
2 tsp. kosher salt, plus more for chicken
2 (28-oz.) cans diced tomatoes
1 can Bush's Black Beans
1/4 c. minced fresh basil leaves
4 split chicken breasts, bone in, skin on
Freshly ground black pepper
1 can College Inn chicken broth
Cook the onions in the oil over medium-low heat for 10-15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 more minute. Add the tomatoes and chicken broth to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees. Rub the chicken breasts with olive oil and lace them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 45 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and also add the can of black beans.  Simmer, uncovered, for another 20 minutes. Serve with chopped onions, corn chips, grated cheddar, and/or sour cream!

Three Bean Chili

This recipe came from the Bush Beans website. It's great for a big crowd. It's really great when you've been to the SEC Championship in Atlanta (Bama vs. Fla) and it's cold outside....you get home and wish you had something to eat. Then your sweet neighbor, who couldn't go to the game, brings you this big pot of chili to celebrate the Big Bama Win! Wouldn't it be great to have friends like that! :-)

1 lb. lean ground beef
1 lb. ground turkey meat
3 tsp. chili powder
1 small yellow onion, chopped
1 small green pepper, chopped
2 cans (16 oz.) Bush's Best Dark Red Kidney Beans
2 cans (16 oz.) Bush's Best Pinto Beans
2 cans (15 oz.) Bush's Best Black Beans
1 can (14.5 oz.) chopped tomatoes
1-1/2 tsp. salt
1 tsp. garlic salt
1/2 tsp. ground pepper
1/2 tsp. cumin
1/2 tsp. cinnamon
1 can (6 oz.) tomato paste
Sour Cream to garnish

Brown meat in large pot. Add chili powder while browning and mix in well. Add onion and pepper to meat and brown. Stir in remaining ingredients except sour cream. Simmer on low heat for 20 minutes.

Penne with Beef and Arugula

This is also a great recipe for a tailgate or picnic! It's a recipe from Giada De Laurentiis (with a couple of adjustments). My family loves it so it's a hot item at our house. It's kind of an "all in one" meal, so I simply serve it with garlic bread.

2 New York strip steaks, about 8 oz. each
Salt and freshly ground black pepper
2 garlic cloves, minced
3/4 cup plus 3 Tblsp. extra-virgin olive oil
1 lb. penne pasta
1/4 cup balsamic vinegar
2 Tblsp. Dijon mustard
1/4 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley
2 cups chopped arugula
1 pint cherry tomatoes, sliced in half

Season the steak with salt, pepper, and garlic. Heat 3 Tblsp. olive oil in a skillet over medium heat. Cook the steaks for about 7 minutes on each side. Remove the meat to a cutting board and let it rest while you cook the pasta.

Cook pasta in salted water until tender but firm. Drain the pasta and reserve 1/4 cup of the cooking water.

Whisk together the balsamic vinegar, Dijon mustard, 1/2 tsp. salt, 1/2 tsp. pepper, basil, parsley, and 3/4 cup olive oil. Add half the dressing and the reserved pasta water to the pasta and toss.

Slice the steaks thin and add to the pasta with the arugula. Add remaining dressing, sliced tomatoes, and more salt and pepper.

Pasta & Corn Salad

It's been a long, long time since I've posted. Thanks to Lynn and Sandy for getting me motivated!! This is the pasta salad that I served during the Alabama/Tennessee Tailgate.....ROLL TIDE!! Everyone loved it and has been requesting it ever since. Double the recipe for a big gathering!

5 Tblsp. olive oil
5 Tblsp. Red Wine Vinegar
1/2 cup chopped fresh basil
2 large garlic cloves, chopped
1-1/2 cups corn, frozen-thawed
1-1/4 pound plum tomatoes, chopped
8 oz. penne pasta, cooked
1/2 cup grated parmesan
Salt and Pepper

Whisk 4 Tblsp. oil, vinegar, basil, and garlic in large bowl. Heat 1 Tblsp. oil in skillet over medium heat. Add corn, saute 3 minutes. Add corn to dressing mixture. Add tomato, pasta, cheese. Toss and add salt and pepper.

Lemon Cake

This is a great cake to serve during warmer weather. It's light and delicious and easy to make!

• Duncan Hines Lemon Supreme Cake Mix
• 1/2 cup sugar
• 3/4 cup vegetable oil
• 4 eggs
• 1 cup fresh orange juice

Mix all ingredients together and bake in a greased bundt cake pan for one hour at 350 degrees.

Icing: 1 cup confectioners powdered sugar and juice from 1 or 2 lemons. Mix well and spread on cake while warm.

Taco Soup

This is a tasty soup that my mother makes. If you don't like hominy, the soup will be fine without it.

• 1-1/2 lbs. ground beef
• 2 cans pinto beans with peppers or onions
• 2 cans stewed tomatoes
• 1 can Ro-Tel tomatoes
• 1 can whole kernel corn
• 1 can yellow hominy
• 1 pkg. Ranch dressing mix
• 1 pkg. taco seasoning

In a large saucepan, brown meat and drain. Add remaining ingredients and simmer for 1 hour. Serve with grated cheese and tortillo chips or cornbread.

Sweet Potato Souffle'

This is the best Sweet Potato Souffle' recipe I have ever tasted. Believe it or not, it came from one of our local elementary schools! Enjoy!

• 3 cups mashed sweet potatoes
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup melted butter
• 1/2 cup milk

Mix together with mixer and pour into buttered casserole dish.
Topping:

• 1-1/2 cups brown sugar
• 1-1/2 cups chopped pecans
• 1 cup oatmeal
• 1/3 cup flour
• 1/2 cup melted butter

Mix together and sprinkle on top of potato mixture. Bake at 350 degrees for 30 minutes or until top is a little brown.

Chocolate Covered Cheesecake Squares

My mother made these during Christmas and they are delicious, especially if you like dark chocolate.

Bottom Crust:

• 1 cup graham cracker crumbs
• 1/4 cup finely chopped pecans
• 1/4 cup butter, melted

Line a 9-inch square baking pan with foil and grease the foil. In a small bowl, combine graham cracker crumbs, pecans and butter. Press into prepared pan; set aside.

Filling:

• 2 pkgs. (8-oz. each) cream cheese, softened
• 1/2 cup sugar
• 1/4 cup sour cream
• 2 eggs, lightly beaten
• 1/2 teaspoon vanilla extract

In a large mixing bowl, beat cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour over crust. Bake at 325 degrees for 35-40 minutes or until center is almost set. Cool on a wire rach. Refrigerate until chilled, then freeze overnight.

Chocolate coating:

• 24 squares (1 oz. each) semi-sweet chocolate
• 3 tablespoons shortening (Crisco sticks)

In a microwave safe bowl, melt chocolate and shortening, stirring occasionally until smooth. Cool slightly.

Using the foil, lift the cheesecake out of pan. Gently peel off foil; cut into 49 squares. Remove a few pieces at a time for dipping; keep remaining squares refrigerated until ready to dip. Using a toothpick, completely dip squares, one at a time, in melted chocolate. Place on waxed paper. Spoon about 1 teaspoon chocolate over each. (Reheat chocolate if needed to finish dipping.) Let stand for 20 minutes. Store in an airtight container in refrigerator.

Breakfast Casserole

Make this the day before and pop it in the oven in the morning. Your guests will feel special!

• 1 lb. ground pork sausage
• 1/2 cup green pepper, chopped
• 1/2 cup onions, chopped
• 10 white sandwich bread slices, cubed
• 2 cups (8 oz.) shredded sharp Cheddar cheese
• 6 large eggs
• 2 cups milk
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1/2 teaspoon Worcestershire sauce

Cook sausage, peppers, and onions in skillet over medium heat, stirring until sausage is no longer pink, drain. Place bread cubes in a greased 13x9 baking dish; sprinkle bread evenly with cheese, and top with sausage mixture.

Wisk together eggs and remaining ingredients; pour evenly over sausage mixture. Cover and chill casserole for 8 hours.

Let stand at room temperature 30 minutes. Bake at 350 degrees for 45 minutes.