Very simple, yet tasty addition to any brunch, or just for a night time cup of coffee.
Ingredients:
2 cups all purpose flour
2 cups firmly packed light brown sugar
3/4 cup butter, cubed
1 cup sour cream
1 large egg, lightly beaten
1 tsp baking soda
3 tbl granulated sugar
1 tsp ground cinnamon
1 cup chopped pecans
Directions:
1. Preheat oven to 350 degrees, and grease a 13x9 baking pan.
2. Stir together flour and brown sugar in large bowl. Cut 3/4 cup butter into flour mixture with a pastry blender or 2 forks until crumbly. Press 2 & 3/4 cup of crumb mixture evenly into bottom of prepared pan.
3. Stir together the sour cream, egg and baking soda and add to the remaining crumb mixture, stirring just until dry ingredients are moistened.
4. Stir together the granulated sugar and the cinnamon. Pour sour cream mixture over the crumb crust in pan, then sprinkle evenly with the cinnamon mixture and then with the pecans.
5 Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Extra Moist Cornbread
This is so easy and once you try this cornbread, you'll want it all the time.
Ingredients:
2 cups self rising cornmeal
2 cups buttermilk
1 large egg
1 tbl sugar
1/3 cup butter
Directions:
1. Preheat oven tyo 425 degrees.
2. Stir together the first 4 ingredients in a large bowel.
3. Melt butter in 10 inch cast iron skillet for 5 minutes...coat evenly.
4. Pour cornbread batter into buttered skillet.
5 Bake for 25 minutes or until golden. Remove immediately from skillet and let cool.
***serves 6 to 8
***if you want cornbread with a kick, add a small can chopped green chillies (drained) and/or 1/2 tsp hot sauce
Ingredients:
2 cups self rising cornmeal
2 cups buttermilk
1 large egg
1 tbl sugar
1/3 cup butter
Directions:
1. Preheat oven tyo 425 degrees.
2. Stir together the first 4 ingredients in a large bowel.
3. Melt butter in 10 inch cast iron skillet for 5 minutes...coat evenly.
4. Pour cornbread batter into buttered skillet.
5 Bake for 25 minutes or until golden. Remove immediately from skillet and let cool.
***serves 6 to 8
***if you want cornbread with a kick, add a small can chopped green chillies (drained) and/or 1/2 tsp hot sauce
Anytime Casserole
This is a great dish to fall back on. Serve this for your family or take to a pot luck...everyone likes it and will want the recipe.
Ingredients:
2 eggs
1 cup mayonnaise
1 can (10 0z) cream of celery soup
2 pkgs (10 oz ea) frozen chopped broccoli, thawed and drained
8 oz cooked chicken, cubed...about 2 cups
1 cup chopped onion
4 oz (1 cup) shredded cheddar cheese
1 tsp salt
1/2 tsp pepper
1 cup packaged herb stuffing mix
2 tbl butter at room temperature
Directions:
1. Preheat oven to 325 degrees and lightly spray a 13 x 9 pan or 2 qt casserole
2. In bowl, beat eggs and stir in the mayonnaise and the cream of celery soup until blended.
3. Stir in broccoli, chicken, onion, cheese, salt and pepper.
4. Transfer to pan and sprinkle with stuffing and dot with butter.
5. Bake for 45 minutes or until bubbly.
***serves 8
Ingredients:
2 eggs
1 cup mayonnaise
1 can (10 0z) cream of celery soup
2 pkgs (10 oz ea) frozen chopped broccoli, thawed and drained
8 oz cooked chicken, cubed...about 2 cups
1 cup chopped onion
4 oz (1 cup) shredded cheddar cheese
1 tsp salt
1/2 tsp pepper
1 cup packaged herb stuffing mix
2 tbl butter at room temperature
Directions:
1. Preheat oven to 325 degrees and lightly spray a 13 x 9 pan or 2 qt casserole
2. In bowl, beat eggs and stir in the mayonnaise and the cream of celery soup until blended.
3. Stir in broccoli, chicken, onion, cheese, salt and pepper.
4. Transfer to pan and sprinkle with stuffing and dot with butter.
5. Bake for 45 minutes or until bubbly.
***serves 8
Corn Casserole
This is a really great side dish, very different, and very easy. People will want the recipe.
Ingredients:
1 can (15 oz) whole kernel corn, drained
1 can (14 oz) can cream style corn
1 pkg ( 8 0z) corn muffin mix
1 cup sour cream
1/2 cup (1 stick) butter-melted
1 to 1 & 1/2 cup shredded cheddar cheese
Directions:
1. Preheat oven to 350 degrees. Grease a casserole dish.
2. In large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and the melted butter.
3. Pour into prepared pan and bake 45 minutes, or until golden brown.
4. Remove from oven and top with cheddar, then return to oven for an additional 5-10 minutes, or until cheese is melted. Let stand 5 minutes and serve warm.
Ingredients:
1 can (15 oz) whole kernel corn, drained
1 can (14 oz) can cream style corn
1 pkg ( 8 0z) corn muffin mix
1 cup sour cream
1/2 cup (1 stick) butter-melted
1 to 1 & 1/2 cup shredded cheddar cheese
Directions:
1. Preheat oven to 350 degrees. Grease a casserole dish.
2. In large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and the melted butter.
3. Pour into prepared pan and bake 45 minutes, or until golden brown.
4. Remove from oven and top with cheddar, then return to oven for an additional 5-10 minutes, or until cheese is melted. Let stand 5 minutes and serve warm.
Apple Ginger Spice Cake
This is a real crowd pleaser, real nice for the autumn holidays...and it's so simple.
Ingredients:
1 pkg (14.5 oz) gingerbread cake mix
1 can (21 oz) apple pie filling
2 large eggs
1/4 cup all purpose flour
1 tsp almond extract
Directions:
1. Preheat oven to 350 degrees and grease and flour 15 X 10 jellyroll pan.
2. Beat all ingredients at low speed for 20 seconds, then increase to medium and beat for 1 minute and then pour into prepared pan.
3.Bake for 20 minutes until toothpick inserted comes out clean. Cool cake in pan, on rack, for 10 minutes.
4. For glaze, whisk together, 1 cup powdered sugar and 1/4 cup sour cream until smooth...then drizzle over cake.
5. Serve cake warm or at room temperature.
***serves 12
Ingredients:
1 pkg (14.5 oz) gingerbread cake mix
1 can (21 oz) apple pie filling
2 large eggs
1/4 cup all purpose flour
1 tsp almond extract
Directions:
1. Preheat oven to 350 degrees and grease and flour 15 X 10 jellyroll pan.
2. Beat all ingredients at low speed for 20 seconds, then increase to medium and beat for 1 minute and then pour into prepared pan.
3.Bake for 20 minutes until toothpick inserted comes out clean. Cool cake in pan, on rack, for 10 minutes.
4. For glaze, whisk together, 1 cup powdered sugar and 1/4 cup sour cream until smooth...then drizzle over cake.
5. Serve cake warm or at room temperature.
***serves 12
Peas and Mushroom Alfredo
I love this dish just as it is, but you can add cooked chicken or shrimp, and makes it even more fantastic.
Ingredients:
1 box (1 pound) fettucine
2 tbl olive oil
1 pkg (10 oz) sliced mushrooms (I like baby bellas)
1 jar (15 oz) alfredo sauce
1 pkg (10oz) frozen peas
1-2 cups grated romano cheese
Directions:
1. Cook fettucine according to package directions.
2. While pasta is cooking, heat olive oil over med heat in large saute pan. Saute mushrooms until juices evaporate and mushrooms are slightly browned.
3. Add alfredo sauce and peas to mushrooms and heat through. Add 1 cup romano and stir to combine.
4. Drain fettucine. In large mixing bowl, toss pasta and sauce mixture. Season with salt and pepper. Serve hot with the remaining romano cheese.
***6 servings
Ingredients:
1 box (1 pound) fettucine
2 tbl olive oil
1 pkg (10 oz) sliced mushrooms (I like baby bellas)
1 jar (15 oz) alfredo sauce
1 pkg (10oz) frozen peas
1-2 cups grated romano cheese
Directions:
1. Cook fettucine according to package directions.
2. While pasta is cooking, heat olive oil over med heat in large saute pan. Saute mushrooms until juices evaporate and mushrooms are slightly browned.
3. Add alfredo sauce and peas to mushrooms and heat through. Add 1 cup romano and stir to combine.
4. Drain fettucine. In large mixing bowl, toss pasta and sauce mixture. Season with salt and pepper. Serve hot with the remaining romano cheese.
***6 servings
Pretty In Pink Punch
Very lovely punch for a party...pretty, tasty, refreshing. Adults and children alike will love it.
Ingredients:
1 (12 0z) can frozen lemonade concentrate, thawed
4 cups white cranberry juice cocktail
1 quart club soda, chilled
Directions:
1. Stir together, the lemonade and cranberry juice cocktail in large pitcher.
2. Cover and chill at least 1 hour or up to 24 hours.
3. Stir in club soda just before serving.
**For a sweeter cocktail, sutstitute ginger ale for the club soda.
***For an adults only punch, substitute 1 (750 ml) bottle of extra dry champagne or sparkling wine and 1/4 cup orange liqueur for the club soda
Ingredients:
1 (12 0z) can frozen lemonade concentrate, thawed
4 cups white cranberry juice cocktail
1 quart club soda, chilled
Directions:
1. Stir together, the lemonade and cranberry juice cocktail in large pitcher.
2. Cover and chill at least 1 hour or up to 24 hours.
3. Stir in club soda just before serving.
**For a sweeter cocktail, sutstitute ginger ale for the club soda.
***For an adults only punch, substitute 1 (750 ml) bottle of extra dry champagne or sparkling wine and 1/4 cup orange liqueur for the club soda
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