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Recipes
Classic Corn Bread
By Amber2126
Best served steaming hot with a big slice of butter!
- * 2 cups white cornmeal (use yellow if that's what you have on hand)
- * 2/3 cup flour
- * 1-1/2 tablespoons baking powder
- * 1/2 teaspoon baking soda (omit if you use regular milk rather than buttermilk)
- * 1/2 teaspoon salt
- * Dash of black pepper
- * 1 and 1/2 cups buttermilk (more or less)
- * 3 to 4 tablespoons of bacon drippings (you can substitute cooking oil)
Beignets
By Amber2126
1 In a large mixing bowl pour the boiling water over the shortening, sugar and salt
- 1/2c boiling water
- 2 Tbsp shortening
- 1/4 c sugar
- 1/2 tsp salt
- 1/2 c evaporated milk
- 1/2 package dry yeast
- 1/4 c warm water
- 1 egg, beaten
- 3 3/4 c all purpose flour, sifted
- confectioners' sugar
Parmesan crisp
By Amber2126
Line a large baking sheet with a Silpat
- 1 Parmesan Crisps:
- (these can be made a couple of days ahead and stored in an airtight container. Layer crisps with wax paper.)
- Makes 8 crisps
- Preheat oven to 325 degrees.
Quesadilla
By Amber2126
1 Slice/chop meat of choice
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- Recipe Rating:
- 2 Ratings
- Serves: 2 to 4 depending on appetite
- Prep Time: 15 Min
- Cook Time: 10 Min
- Cooking Method: Stove Top
- Ingredients
- 1/2 lb pork, chicken, beef, cooked and sliced/chopped (i used pork roast that we has smoked earlier in the week)
- fijita seasoning, to taste
- salt and pepper to taste
- 1 can(s) (15-oz) refried beans (season with bacon, onion, jalapeno peppers, salt, chili powder and cumin to taste) or you can make your own with canned beans
- 1 c cheese, shredded (your choice, i used cheddar, havarti and pepper jack)
- bell pepper, sliced
- onion, sliced
- cooking oil
- 4 large flour tortillas, i used 10-inch
- REFRIED BEANS
- 1 can(s) (15-oz) pinto beans
- 1 slice bacon
- onion, finely chopped
- jalapeno pepper, remove seeds, finely chop (always wear gloves when working with hot peppers and never put your hands on or around your face and eyes)
- salt and pepper to taste
- chili powder to taste
- cumin to taste
Almond joy & mounds bars
By Amber2126
1 Mix Pdr sugar and Sweetened CONDENSED MILK together
- MOUND'S
- MIX 1ST 3 ITEMS TOGETHER, MIX WELL
- 1 lb bag sweetened coconut
- 1 lb- box powdered sugar
- 1 can(s) (eagle brand) 14 oz size sweetened condensed milk, (do not use evaporated milk)
- 3 C almonds
- DIPPING CHOC:
- 1 bag choc chips or choc almond bark
- IF CHOC/BARK IS TOO THICK TO DIP
- CANDY
- see note below: parraffin wax as needed, approx 1/2 blk wax to 1 1/2 lb chocolate (add to choc, little at a time in small chunks ) ths keeps your choc thin when dipping.
Soft and chewy s'mores bars
By Amber2126
1 Heat oven to 350°F. Grease an 8 inch square baking pan
- 1/2 c butter,softened
- 3/4 c sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/3 c flour
- 3/4 c graham cracker crumbs
- 1 tsp baking powder
- 1/4 tsp salt
- 4 (15/8 oz milk chocolate candy bars ( i used hersheys )
- 3 c miniature marshmallows
Twix Bars
By Amber2126
1 For shortbread cookie: cream together butter and sugar until light and fluffy
- SHORTBREAD COOKIE:
- 1 c butter, room temperature
- 1/2 c sugar
- 2 c all purpose flour
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 2 Tbsp milk
- CARMEL FILLING:
- 3 pkg 5.5 ounce bags (15.5) ounces total soft carmels
- 2 Tbsp milk
- dash(es) salt
- CHOCOLATE TOPPING:
- 12 oz milk chocolate, cut into pieces (used large hershey bars)
- 1 tsp crisco, if needed to make the chocolate softer (didn't need)
Peppermint bark
By Amber2126
making one sheet of bark, line a rimmed baking sheet with parchment paper
- *Recipe note: I halved this recipe to make 6 small snowflakes. Double mine for the full recipe for 1 full sheet of bark or 12 regular sized shapes.
- Recipe adapted from: allrecipes
- Ingredients:
- 8oz brown chocolate (your favorite)
- 8oz white chocolate
- 2 tsp vegetable oil, divided
- 1/2 tsp peppermint extract, divided
- candy canes or peppermint candies, crushed
Cheese breadsticks
By Amber2126
Yummy
- 1 stick butter, softened
- 3 cloves garlic, finely minced
- 1 1/2-2 cups shredded mozzarella cheese
- 1/4 cup mayonnaise
- 1/2 loaf italian or french bread (or 1 whole small loaf)
- dried parsley flakes (optional)
- Spread on Some Smooth Buttery Goodness
- Directions:
- Preheat oven to 375F degrees
- Cut loaf in half lengthwise, and put one half on baking sheet.
- (This recipe is for half a loaf if you have a large loaf and for a whole loaf if you have a small loaf.)
- In a small bowl combined softened butter with minced garlic. Stir well.
- In another bowl, combine shredded mozzarella cheese with mayonnaise.
- It's a bit glumpy (very technical cooking term there). Just do your best to combine them together with a spoon.
- Spread butter/garlic mixture on loaf.
- Next, spread cheese/mayo mixture on top. I find it easiest to do this part with my hands.
- Sprinkle with some dried parsley flakes for a bit of color. This part is optional.
- Bake in 375F degree oven for about 12-15 minutes. Until cheese is melted and bubbly.
- Cut into slices and serve.
- If you like, serve it with a little marinara dipping sauce and dig in!
- Cook's Review: Feel free to adjust the cheese amounts to your preference. About 1 1/2-2 cups of shredded mozzarella cheese should work for half a loaf of french or Italian bread.
Fruit dip
By Amber2126
Yummy
- 1 block cream cheese (8 oz.), softened
- 1 jar marshmallow creme (or fluff)
- 1 tbsp. fresh lemon juice (optional)
- Directions
- In a medium bowl, add all ingredients. Using a handheld mixer, mix all ingredients until thoroughly combined.
- Cook's Note: This dip works well with any type of fruit, not just strawberries. Also, try some other variations on this. Instead of lemon juice, add in about a teaspoon or so of vanilla extract. Or even try sprinkling a little cinnamon in there for an extra boost in flavor. You can also substitute the lemon juice for concentrated orange juice.