INGREDIENTS:
1/2 cup butter, softened
2/3 cup white sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup cornmeal
1/2 teaspoon baking powder
1/2 cup milk
1 can whole kernel corn, drained
DIRECTIONS:
1 - Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.
2 - In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups.
3 -Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.
THOUGHTS:
My favorite corn bread in the world is from Boston Market. It has a sweet flavor and the full kernels of corn. This recipe is not as good as the Boston Market recipe, but it's still a good recipe for sweet cornbread and I'm betting it has a fraction of the calories.
Monday, September 27, 2010
Apple Squares
INGREDIENTS:
2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup butter or margarine, melted
1 cup packed brown sugar
1 cup white sugar
2 eggs
2 teaspoon vanilla extract
2 chopped apples (I used gala)
1/2 cup chopped pecans
cinnamon sugar
DIRECTIONS:
1 - Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Sift together flour, baking powder, salt, and cinnamon; set aside.
2 - In a large bowl, mix together melted butter, brown sugar, and white sugar with a wooden spoon until smooth. Stir in the egg and vanilla. Blend in the flour mixture until just combined, then stir in the apples and pecans. Spread the mixture evenly into the prepared pan. Sprinkle cinnamon sugar lightly over the top of the bars.
3 - Bake for 30 to 35 minutes in preheated oven; finished bars should spring back when lightly touched. Cool in the pan, and cut into squares.
THOUGHTS:
Yes. Yes. Yes. Yes.
2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup butter or margarine, melted
1 cup packed brown sugar
1 cup white sugar
2 eggs
2 teaspoon vanilla extract
2 chopped apples (I used gala)
1/2 cup chopped pecans
cinnamon sugar
DIRECTIONS:
1 - Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Sift together flour, baking powder, salt, and cinnamon; set aside.
2 - In a large bowl, mix together melted butter, brown sugar, and white sugar with a wooden spoon until smooth. Stir in the egg and vanilla. Blend in the flour mixture until just combined, then stir in the apples and pecans. Spread the mixture evenly into the prepared pan. Sprinkle cinnamon sugar lightly over the top of the bars.
3 - Bake for 30 to 35 minutes in preheated oven; finished bars should spring back when lightly touched. Cool in the pan, and cut into squares.
THOUGHTS:
Yes. Yes. Yes. Yes.
Chicken in Basil Cream Sauce
INGREDIENTS:
1/4 cup milk
1/4 cup Panko bread crumbs
3 skinless, boneless chicken breasts
3 tablespoons butter
1/2 cup chicken broth or white wine
1 cup heavy whipping cream or half and half
1 (4 ounce) jar sliced pimento peppers, drained
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
1/8 teaspoon ground black pepper
DIRECTIONS:
1 - Pound the chicken breasts to flatten them for quicker and more even cooking.
2 - Place milk and bread crumbs in separate, shallow bowls. In skillet, heat butter or margarine to medium heat. Dip chicken in milk, then coat with crumbs. Cook in butter or margarine, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.
3 - Add broth to skillet. Bring to a boil over medium heat, and stir to loosen browned bits from pan. Stir in cream and pimentos; boil and stir for 1 minute. Reduce heat.
4 - Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve with egg noodles
THOUGHTS:
Anyone who has ever eaten at my house knows that I have a bit of an issue cooking anything that doesn't have a cream sauce. This is a very easy dish with a very different taste to it. A nice change from all of my other dishes with cream sauces.
1/4 cup milk
1/4 cup Panko bread crumbs
3 skinless, boneless chicken breasts
3 tablespoons butter
1/2 cup chicken broth or white wine
1 cup heavy whipping cream or half and half
1 (4 ounce) jar sliced pimento peppers, drained
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
1/8 teaspoon ground black pepper
DIRECTIONS:
1 - Pound the chicken breasts to flatten them for quicker and more even cooking.
2 - Place milk and bread crumbs in separate, shallow bowls. In skillet, heat butter or margarine to medium heat. Dip chicken in milk, then coat with crumbs. Cook in butter or margarine, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.
3 - Add broth to skillet. Bring to a boil over medium heat, and stir to loosen browned bits from pan. Stir in cream and pimentos; boil and stir for 1 minute. Reduce heat.
4 - Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve with egg noodles
THOUGHTS:
Anyone who has ever eaten at my house knows that I have a bit of an issue cooking anything that doesn't have a cream sauce. This is a very easy dish with a very different taste to it. A nice change from all of my other dishes with cream sauces.
Chocolate Raspberry Turnovers
INGREDIENTS:
1 package Pepperidge Farm puff pastry sheets
2 egg yolks
2 Tablespoons water
semi sweet chocolate chips
fresh raspberries
confectioners sugar
DIRECTIONS:
1 - Thaw pastry sheet at room temperature for 30 minutes
2 - Unfold pastry sheet on lightly floured surface and roll out to 14-15" square
3 - Mix egg yolk with water and brush the pastry with the egg mix
4 - Cut pastry into 8 squares and put 1 teaspoon chocolate and 1 raspberry in the center of each.
5 - Fold each square into a triangle and press firmly to seal. Use a fork to seal the edges and poke a hole in the top of each triangle. Brush the tops of the pastries with the remaining egg mix.
6 - Place pastries on a large ungreased or parchment lined baking sheet and put into the freezer until firm (about 15 minutes).
7 - Preheat oven to 375 degrees and bake 15 minutes (or until puffed and golden).
8 - Sprinkle with sugar and serve.
THOUGHTS:
When I make beef wellington, I am left with an unused pastry sheet so I went in search of nice desserts to serve that would use that sheet. This fits the bill perfectly. The desserts are light and tasty, but watch out or you will burn the *#&$ out of your mouth when you take a bite. After freezing the pastries for 15 minutes to firm them, I kept them in the fridge until I was ready to bake them.
1 package Pepperidge Farm puff pastry sheets
2 egg yolks
2 Tablespoons water
semi sweet chocolate chips
fresh raspberries
confectioners sugar
DIRECTIONS:
1 - Thaw pastry sheet at room temperature for 30 minutes
2 - Unfold pastry sheet on lightly floured surface and roll out to 14-15" square
3 - Mix egg yolk with water and brush the pastry with the egg mix
4 - Cut pastry into 8 squares and put 1 teaspoon chocolate and 1 raspberry in the center of each.
5 - Fold each square into a triangle and press firmly to seal. Use a fork to seal the edges and poke a hole in the top of each triangle. Brush the tops of the pastries with the remaining egg mix.
6 - Place pastries on a large ungreased or parchment lined baking sheet and put into the freezer until firm (about 15 minutes).
7 - Preheat oven to 375 degrees and bake 15 minutes (or until puffed and golden).
8 - Sprinkle with sugar and serve.
THOUGHTS:
When I make beef wellington, I am left with an unused pastry sheet so I went in search of nice desserts to serve that would use that sheet. This fits the bill perfectly. The desserts are light and tasty, but watch out or you will burn the *#&$ out of your mouth when you take a bite. After freezing the pastries for 15 minutes to firm them, I kept them in the fridge until I was ready to bake them.
Simple Cole Slaw
INGREDIENTS:
16oz bag cole slaw mix
2/3 cup mayo
3 Tablespoons vegetable oil
1 Tablespoon white vinegar
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon celery seeds
pepper to taste
DIRECTIONS:
1 - Mix together all ingredients except cole slaw mix and whisk together well
2 - Toss mixture with the cole slaw mix
THOUGHTS:
I have grown to really love having cole slaw on my pulled pork sandwiches. This recipe is simple and really does taste great with my pulled pork.
16oz bag cole slaw mix
2/3 cup mayo
3 Tablespoons vegetable oil
1 Tablespoon white vinegar
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon celery seeds
pepper to taste
DIRECTIONS:
1 - Mix together all ingredients except cole slaw mix and whisk together well
2 - Toss mixture with the cole slaw mix
THOUGHTS:
I have grown to really love having cole slaw on my pulled pork sandwiches. This recipe is simple and really does taste great with my pulled pork.
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