Cornbread

So, not so long ago (maybe a year), Benjamin took me on a nice date to a high class restaraunt here in Phoenix that rotates around the top of this tower while you dine.  AMAZING!  Not to mention the AMAZING waitress we had!  She was just a doll!  Worked hard and sought out ways to make our night more pleasant.  She just went the extra mile!  Such a neat place!  Anyway, while dining in this place, they served us Cornbread.  Not a huge fan of Cornbread myself, I offered my hubby my piece, but he MADE me try a bite at least.  Needless to say, he never got my piece! :)  It was AMAZING!  And I ate every last bite! :)  He teasingly asked our waitress if he could have just one more piece of cornbread and she obliged, and with it, she brought out a card that had the printed recipe!!!  The actual recipe this restaraunt uses!  Oh, were we happy! :)  I've made it a few times since we ate there and every time it's the same, incredibly addicting!  So, I'm sharing it now with you!

1 lb (4 sticks) butter
2 c sugar
2 c cornmeal
8 eggs
28 ounces cream corn (see recipe below)
3 c flour
2 T baking powder
2 T salt
6 oz cheddar cheese

Cream the butter, sugar and cornmeal. Add eggs one at a time -- mix until incorporated. Add cream corn (see recipe below) and mix until incorporated. Add flour, baking powder and salt. Mix until incorporated. Add cheese, mix. Grease pans.  Preheat oven to 300. Bake about 1 hr until a toothpick inserted comes out clean. 

This recipe yeilds either 1 - 9x13; or 2 - 9x9; or 4 - large loaf pans. 

Note:  This can also be frozen UNBAKED, and baked the day of serving.  See pictures. 


Cream Corn

2 (10 ounce) packages frozen corn kernels, thawed
1 c heavy cream
1 t salt
2 T sugar
1/4 t pepper
2 Tbutter
1 c whole milk
2 T flour
1/4 c freshly grated Parmesan cheese

In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot or use for recipe.

Apple Salad

Growing up, my family would travel about one weekend a month to my grandparents' farm near Ankeny, Iowa!  OH THE MEMORIES!  Our children are now buried about a mile from there, so it holds even more meaning!  Anyway, my granny made this apple salad many a time growing up, my mom also made this many a time growing up, but I can remember this being one of my grandpa's favorite salads!  Mine too!  The combination is going to seem "off" but I assure you it's a great salad with great flavors.  I do, however, caution you to make it shortly before you will serve, refrigerate until you do, and discard the leftovers.  It's a salad that needs to be eaten right away!

4 apples (I prefer Honeycrisp, but do NOT use Granny Smith)
2 bananas
1 1/2 c mini marshmallows
1 c Miracle Whip
4 T sugar (give or take)

Cube all the apples into a mixing bowl.  Slice all the bananas into that same bowl.  Put marshmallows on top.  In a small bowl, mix together the miracle whip and sugar until blended.  You want to make sure the "tang" in Miracle Whip is almost gone, a little is alright.  Once this is stirred, pour over the top of your cut fruit and marshmallows and stir until everything is well combined.  CHILL! 

Roasted New Potatoes

 Wash potatoes well removing all dirt.

 Throw all ingredients in a bowl to coat.

 Single layer in a 9x13 pan.

Should be golden when through with baking.

1 1/2 lb golden or red new potatoes
1/4 c olive oil
3 cloves garlic
handful of rosemary, fresh
1/2 c parmesan cheese

Rinse and half new potatoes.  Throw them in a bowl.  Drizzle oil over them and add the garlic and rosemary.  Toss all of this together so everything gets well coated.  Put these into a 9x13 pan and sprinkle 1/4 c parmesan cheese over the top.  Bake at 400 degrees for 40 minutes.  Every 10 minutes stir and recoat.  On the third time stirring (10 minutes baking time remaining) add the other 1/4 c parmesan cheese over the top and finish baking.  Serve immediately.  They cool quickly.

Au Gratin Potatoes

Heart attack waiting to happen, but the most delicious Au Gratin potatoes you will ever eat.  I have to be honest, this is a more recent favorite because growing up, I must've had a bad experience with the boxed kind and couldn't bring myself to eating them again!  NOT ANYMORE!  A dear friend of mine served these at a St Patricks'/birthday celebration and they've been a favorite ever since!  These are so amazing!  The key is cooking them long enough! 

6-8 RED potatoes, sliced thinly
1 1/2 cup heavy whipping cream (key ingredient!)
1/2 cup chicken stock
1/2 stick butter
salt
3 c Cheddar Cheese, shredded
1 c ham, ground

Peel and slice red potatoes. Cut the butter into thin slices and place randomly in and out of the potatoes.  Salt them well.  Cover the potatoes then with the liquids, cream and chicken broth and bake COVERED at 425 for 35 minutes.  Top with shredded cheddar cheese and ground ham and bake UNCOVERED for an additional 25 minutes. 

These go nice served with any beef or chicken meal.

Million Dollar Potatoes

Here is another VERY EASY version of some cheesy potatoes!!!  This goes BEAUTIFULLY with the Beef Tenderloin for Christmas Day along with the Cinnamon Jello Salad & homemade bread!

1 bag frozen Ore Ida hashbrown potatoes (thawed)
1 can cream of chicken soup
1 stick butter, melted
8 oz sour cream
2 c shredded Cheddar cheese
2 c cornflakes
1/2 stick butter

Melt one stick of butter and mix in with the sour cream and cream of chicken soup until blended.  Pour the potatoes in the same bowl and mix until it is all well mixed together.  Add the cheese and again, mix until it is mixed evenly.  Put into a 9x13 pan and make sure it's all leveled out.  In a different bowl, melt the other 1/2 stick of butter and measure in 2 c cornflakes.  Stir so that the butter is coating all the cornflakes.  Pour them over the potatoes in the pan.  Bake at 350 for 1 hour until they are bubbling.

Cinnamon Jello Salad

This recipe originates with my dear Grandma Cowley!!!  If you know my grandma, you know what an amazing cook she is.  She's passed down MANY recipes and I LOVE it!  This particular salad is VERY cinnamony, and the ingredients don't look like they'd go together, but OH MY!  TRUST ME on this!  It's DELIGHTFUL!  Try it once! :)  You'll be making it again!  Great served with "beefy" things.

1 lg box Cherry Jello
3 c boiling water
1 c Red Hot Cinnamon Candies (Brach's are the common name brand)
2 c applesauce

Boil your water.  Pour over cherry jello mix.  Stir continuously while it dissolves then add the candies.  Continue stirring until your candies have completely dissolved.  It will take about 10 minutes of constant stirring!!!  When they are all dissolved, add the applesauce and stir until mixed.  Pour into your pan.  Put immediately into the fridge.  This is better if left overnight in the fridge.  It takes longer than normal jello salad to set up!  So I HIGHLY recommend you make this the day before you plan to serve.  I usually plate over some fresh green leaf (NOT ICEBURG) lettuce and it's SO BEAUTIFUL!

Salami Pasta Salad

Dear, DEAR friend of mine gave me her recipe for this AMAZING pasta salad!  LIKE NO OTHER I've ever had.  There is something about FRESH herbs used in this that just makes it over the top! 

1 box tube pasta
1/2 lb bulk hard salami or summer sausage, cubed
1/2 c minced fresh parsley
4 green onions, sliced
1/2 c olive oil
1/4 c apple cider vinegar
4 t. minced fresh oregano
4 t. minced fresh basil
2 minced garlic cloves
1 t. salt
1/4 t. pepper
1/2 c shredded parmesan cheese

In saucepan, cook pasta according to package directions; rinse in cold water and drain. Place in a large bowl; add salami, parsley and onions. In a small bowl, whisk together oil, vinegar and seasonings. Drizzle over pasta mixture and toss to coat. Cover and refrigerate overnight. Just before serving, stir in parmesan cheese.

Granny's Potato Salad

I think if you were to ask most of my Granny's 50+ grandchildren that they'd beg Granny to make her potato salad every time we are back visiting!  She has, hands down, THE BEST potato salad recipe you'll ever eat!

1 - 5 lb bag red potatoes

1 dozen eggs

2 c mayo/Miracle Whip

1/2 small jar pickle juice

1/2 c sugar

1 t garlic

salt & pepper, to taste

1 t celery seed

Wash red potatoes and boil in pan until you can stick a knife in them and pull it out without trouble.  Leave the skin on while boiling.  Drain and let cool to room temperature.  Peel the skins off once cooled and dice the potatoes into cubes.  Bring eggs to a boil in a pan of COOL water on the stove.  Once they are boiling, let them boil another 5 minutes, then shut the water OFF and leave them set ON the burner for another 10 minutes.  Drain water, cool, peel and cut.  In a bowl, mix the remaining ingredients until well blended.  Pour over the cut potatoes and eggs and mix until all the sauce has coated everything.  If it seems dry, make a little more dressing mixture and add until you like it.  Leave sit at room temperature for about 20 minutes before you refrigerate or eat.

Pickles

So, I'm a HUGE fan of dill pickles!  Anybody with me!? :)  LOVE pickles.  I've since found out that Ezra is a HUGE fan as well! :)  He and I could both eat pickles until we're sick!  So, this was a HUGE discovery for me.  Saves much on the pocket book! :)  Pickles aren't cheap.

Cucumbers (not all of them) picked fresh from our garden!

Peeled!

Sliced!  The thinner the better.

Put in the jars!  You can see I didn't pack them in enough!

Prepared dill pickle packet in now.

9-11 lbs fresh cucumbers

1 packet dill pickle seasoning mix

3 1/3 c vinegar

7 1/3 c water
6-8 canning jars

Peel and slice cucumbers.  Fill the canning jars and pack them in from top to bottom.  Prepare the dill pickle mix according to the directions.  Pour over the top of the pickles until jar is full, leaving 1" space at the top.  Put lids on tight.  Careful not to burn self as jar is VERY HOT at this point.  Let them set, and throughout the next sevearl hours, you will hear the most thrilling sound!  The lids will *pop* one by one! :)  LOVE THAT SOUND!  These can be stored in room temperature until you use them.  Once they are opened they MUST be refrigerated.

Frozen Fruit Cups

One of my favorite parts of summer is when my mom used to make these fruit cups and store in our deep freeze!  They are the YUMMIEST and incredibly refreshing little afternoon treat! 

2 c water
1 c sugar
2 c pinapple juice
1 - 16 oz frozen lemonade concentrate, thawed
1 - 16 oz frozen orange juice concentrate, thawed
20 ounces frozen strawberries
6-8 fresh bananas
32 - 4 oz disposable cups
32 - 4 oz disposable lids

Boil water and sugar together until sugar is dissolved.  Pour into a large bowl.  Add orange and lemonade concentrates.  Also add pineapple juice.  Crush the frozen strawberries or blend just until mashed.  Add into liquid mix.  Place containers on counter and cut 3 or so slices of bananas into EACH cup.  Top with liquid mixture.  Press on lids tightly.  Freeze COMPLETELY in a deep freeze or regular fridge freezer.  Let set on counter about 15 minutes before eating. 

Heart Attack Baked Beans

These aren't "good" because they are "fat free." :)  Need I say more!?

1 lb bacon

1 onion, diced

3/4 c brown sugar

1 c ketchup

2 T yellow mustard

6 cans baked beans, drained

Take the whole package of bacon and cut it up raw by slicing it up and put in a big pan. Cook until brown. On medium to high heat. Dice up the onion. Put in the bacon grease and cook them until semi-clear. Drain off most of the bacon grease. Add 3/4 cup of brown sugar too the grease left in the pan. Simmer just until the sugar dissolves. Squirt in about a cup of ketchup and about 2 Tablespoons of Yellow Mustard. 

This is the sauce for your baked beans. Now add the pork and beans (pour off the soupy part in the can).

Now for cooking them. Put them in a crock pot on low for 8 hours.

4th of July Jello Salad

3 - 6 oz boxes red jello (or equivalent)

3 - 6 oz boxes blue jello (or equivalent)

2 tubs Cool Whip

Boil 3 3/4 c water.  Pour into the red gelatin from the box.  Stir and let dissolve for about 3 minutes.  Pour into a 9x13 pan and refrigerate for 3 hours.  Do the same but with the blue gelatin from the box.  Pour into a DIFFERENT 9x13 pan and refrigerate for 3 hours.  Once they are "set" cut into bite size pieces and layer as shown in the picture.  Refrigerate until eaten.

Deviled Eggs

1 dozen eggs, hard boiled
1 c Miracle Whip/mayo (more or less depending on the consistency you like)
2 T yellow mustard
paparika

Start out with room temperature water in a large pan.  Put raw eggs, whole, gently in the water.  Careful not to crack the shells.  Turn burner on HIGH and bring to a rolling boil.  Continue boiling for 10 minutes, then just turn the burner off.  Don't remove from the burner and let sit at least another 10 minutes.  Then dump the hot water out and cool them in cool water if you need immediately.  Peel cooled eggs.  Cut in half and put the yokes into a separate bowl. Squish the yokes with a fork so they are all broken apart.  Add Miracle Whip and mustard until well blended.  Fill each egg white with a scoop of the yolk mixture.  Sprinkle with paprika, mainly for look.  KEEP REFRIGERATED!

Creamy Cucumber Salad

Unbelievably REFRESHING summer salad!  LOVE IT!  I think you will too!

4 medium size cucumbers, peeled and sliced
1 small red onion, chopped
1 c Miracle Whip/mayo
1/4 c sugar
4 t apple cider vinegar

Peel & slice the cucumbers into a bowl.  Chop the onion and put in with the cucumbers.  In a separate bowl, mix together the Miracle Whip, sugar and vinegar until well blended.  Pour over the top of the cucumber mix and mix until everything is coated.  Can be served immediately, however, chilled is nice! :)

Cheesy Potatoes

These are the potatoes I grew up on at home!  OH MAN are they good!  These go well with just about anything! :)

5 large russet potatoes
1 can Cream of Chicken soup
16 oz sour cream
2 c Cheddar Cheese, shredded

Peel potatoes and shred into a bowl.  Mix in the soup and sour cream until everything is well mixed.  Put into a 9x9 baking dish.  Top with the cheese.  Bake at 350 for 90 minutes.

Chinese Cole Slaw

16 oz. shredded cabbage

gr. onion

1 pkg. Ramen Noodles (Chicken Flavor)
1/2 c. slivered almonds, toasted

1/4 c. sunflower seeds

Dressing:

1/2 c. olive oil

Ramen seasoning packet

1/4 c. apple cider vinegar

2 t. sugar

Mix dressing ingredients together and pour over all other combined ingredients in a bowl.  Stir thoroughly!  Chill until ready to serve.

7 Layer Lettuce Salad

 Not a very good picture, sorry!

2 bags shredded iceburg lettuce
1 c green pepper, chopped
1 c celery, chopped
10 oz. frozen peas
1 1/2 c Miracle Whip/mayo
2 T sugar
2 c Cheddar Cheese, shredded
1 lb bacon, cooked and crunched

Layer lettuce in the bottom of a 9x13, then green pepper, celery and peas.  Mix Miracle Whip and sugar and spread over the top of the lettuce and fresh vegetables.  On top of the mayo mix, sprinkle with cheese and bacon bits!  YUMMO!  Best if it has been refrigerated.  Only really keeps about a day after prep.  So don't skimp on your helping! :)

Broccoli Salad

4-5 c broccoli
1/4 c dried cranberries
1/4 c sunflower seeds
1/4 c toasted almonds
2 green onions
6 strips bacon crumbled
1 c Miracle Whip/mayo
3 T sugar
2 T apple cider vinegar

Clean and cut broccoli into a mixing bowl.  Add cranberries, sunflower seeds, almonds, green onion and crispy bacon bits.  In a separate bowl, stir together the Miracle Whip, sugar and apple cider vinegar until blended.  Add to the broccoli mix until everything is coated.  If you have too much Miracle Whip mix, you need to add more broccoli.  This is best if chilled before served, but can be served immediately.

Buttery Potatoes on the Grill

We LOVE potatoes with our grillins'! :)  Whether we're grilling steak, chicken, hamburgers, hot dogs, whatever it is, we LOVE potatoes with it!  This is a SUPER EASY way of the most delicious potatoes!

4-5 red potatoes, washed and sliced (we leave the skins on if red)
1/2 stick butter, divided in about 8 sections

2-3 cloves garlic
salt & pepper, to taste

Put two pieces of foil onto the counter to make a WIDE square/rectangle.  Put sliced potatoes on top.  Disburse butter sections on top, bottom and in the middle.  Salt and pepper everything.  Squeeze garlic right on top evenly.  Wrap the foil TIGHT or butter will seep through and cause the potatoes to burn when the butter hits the fire of the grill.  We usually leave them on our top shelf as shown in the picture.  Time varies depending up on how hot the grill is for the item grilling and placement on grill. Between 35-45 minutes is perfect!

Spanish Rice

4 T olive oil
1 onion, chopped
1 green pepper, chopped
1 T minced garlic
2 c jasmine rice (uncooked)
4 c chicken broth
1 c salsa
1 can stewed tomatoes
1 T chili pepper
1 t cumin
2 t salt

Saute onion and green pepper in olive oil until soft over medium heat. Add the rice DRY and let brown. This can take 15-20 minutes. Once the rice is browned, add chicken broth, can of tomatoes and 1 c salsa. Also add the spices. Stir well and let simmer covered for about 30 minutes or until the moisture is gone. STIR FREQUENTLY or it will burn on the bottom!