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.

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.

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.

Brussel Sprouts with Bacon

Until now, when someone asked me what foods I don't like, I would always respond, "Brussel Sprouts". I remember eating them when I was growing up and they always seemed to taste earthy! I decided to try to find a recipe that would allow me to actually like Brussel sprouts since they are so healthy. I can honestly say that I like Brussell Sprouts and now, unfortunately, I can't think of any food I don't like!!

• 3 Slices bacon, chopped
• 1 Tablespoone extra-virgin olive oil
• 2 Cloves garlic, minced
• 1-1/2 Pounds Brussel sprouts, trimmed and halved
• Salt and pepper, to taste
• 1 Cup College Inn chicken broth

Brown bacon in a skillet over medium-high heat. Remove bacon and place on paper towel. Add olive oil to skillet. Add garlic and saute 2 minutes. Add Brussel sprouts and coat in oil. Season with salt and pepper. Cook Brussel sprouts 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.

Cavatappi Amatriciana

My family loves the Cavatappi Amatriciana at Carrabba's. I tried to find the recipe and failed, so I decided to try for myself. It's soooooo close and it is delicious! Enjoy!

• 3/4 of a 16 oz. box of Cavatappi Pasta
• 1-1/2 Cups chopped sweet onions
• 1/2 Teaspoon crushed red pepper
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 3/4 cup dry white wine (Chardonnay)
• 28 oz. can diced tomatoes in tomato juice
• Salt and pepper to taste
• 1 Cup grated Pecorino Romano cheese
• Pancetta to taste, chopped (optional)

Cook Cavatappi according to directions and drain. Saute onions, red pepper, and garlic in olive oil until onions are very soft and translucent. Add white wine and cook on medium-high until wine is half evaporated. Add optional Pancetta at this point, and stir in tomatoes and cook until slightly thickened. Add salt and pepper to taste. Mix sauce into cooked Cavatappi. Add cheese and mix together. Delicious!!

Macek Mac 'N' Cheese with Bacon

This recipe won Emeril's Best Mac 'n' Cheese Ever Challenge on Good Morning America this morning! With these ingredients, it has to be good.

• 1 Head of garlic, roasted
• 1 Teaspoon olive oil
• 1 Pound Cavatappi pasta, cooked according to directions
• 1/2 lb. sliced Applewood smoked bacon, cooked and crumbled
• 1 Tablespoon bacon fat
• 1-1/2 Cups fresh white bread crumbs (5 slice, crusts removed)
• 1/2 Cup grated Parmigiano Reggiano cheese
• 8 Tablespoons butter
• 1/2 cup minced shallots
• 1/2 cup flour
• 1 Qt. whole milk
• 6 oz. Gruyere cheese, grated
• 8 oz. extra-sharp Cheddar cheese, grated
• 1/2 Teaspoon pepper
• 1 Teaspoon salt
• 1/4 Teaspoon nutmeg

To roast garlic: Preheat oven to 350 degrees. Slice 1/2 inch off the top of the entire head of garlic. Drizzle with olive oil and sprinkle with salt and pepper. Wrap garlic head tightly in heavy foil and roast about 50 minutes. Remove garlic pulp by squeezing head. Smash cloves with a fork to form a paste.

TIP: OK, my busy friends. You know you can buy a tube of garlic paste at the grocery store!

Topping: Combine breadcrumbs, crumbled bacon, Parmigiano Reggiano cheese, and 2 tablespoons of melted butter. Set aside.

Preheat oven to 375 degrees. Saute' shallots over low heat in reserved bacon fat for one minute. Add remaining 6 tablespoons of butter and continue to saute' shallots in butter and bacon fat until translucent. Add flour and continue to cook for 1-2 minutes. Increase heat to medium. Stirring constantly with a wisk, add milk and roasted garlic paste. Cook until sauce is thickened. Remove sauce from heat and add salt, pepper, nutmeg, Gruyere and Cheddar cheeses. Stir in cooked pasta. Pour into greased baking dish. Sprinkle topping to cover entire top. Cover with foil and bake 15 minutes. Remove foil and continue baking until sauce is bubbly and topping is brown.

Cheesy Hash Brown Casserole

This is one of those Southern Living dishes that you can't stop eating. I have had many requests to pass this recipe along. Enjoy!

• 1 (30 oz.) pkg. frozen shredded hash browns
• 1 Cup shredded colby-Jack cheese
• 1 (5 oz.) pkg. shredded Swiss cheese
• 1 Large onion, minced
• 1 Teaspoon minced garlic
• 1-1/2 cups milk
• 1 (10-3/4 oz.) can Cream of Chicken Soup, undiluted
• 1/2 Cup beef broth
• 2 Tablespoons butter, melted
• 1-1/2 Teaspoons salt
• 1/2 Teaspoons pepper

Combine hash browns and next 4 ingredients in a large bowl. In a separate bowl, stir together milk and next 5 ingredients; pour over hash brown mixture. Pour into a lightly greased 13x9 baking dish. Bake at 350 degrees for 45-55 minutes or until golden.

Summer Corn Salad

This is a recipe that I had to have from my friend Lynn. It's a great side dish for just about any summer meal.

Mix together the following:

• 2 cans shoepeg corn
• 2 tomatoes, chopped
• 1 bell pepper, chopped
• 1 purple onion, chopped
• 1 cucumber, chopped

In a separate bowl, mix together:

• 1/2 cup sour cream
• 4 teaspoons mayonnaise
• 2 tablespoons vinegar
• 1/2 teaspoon celery seed
• 1/2 teaspoon dry mustard
• 1/2 teaspoon pepper
• 2 teaspoons salt

Mix together with corn mixture and refrigerate overnight.

Broccoli Slaw

This is a recipe from my friend Vicki that I had to have. It is a great side dish for any type of pork or chicken.

• 1-15oz. pkg. broccoli slaw
• 1 cup roasted sunflower seeds
• 1 cup sliced almonds
• 1 pkg. Oriental Ramen Noodles, well crumbled
• 3/4 cup vegetable oil
• 1/3 cup regular vinegar
• 1/2 cup sugar
• Seasoning pkg. from noodles

Mix together broccoli slaw mix, sunflower seeds, almonds and crumbled noodles. In another bowl, mix the vegatable oil, vinegar, sugar and seasoning packet from the noodles to make the slaw dressing. Add the dressing to the slaw mix and chill for 1 hour.