Buttery Corn Bread Recipe

This has become my family's favorite homemade corn bread recipes.  We love Jiffy mix, but I would much rather make it from scratch.  I just never really know what's in the mixes.  I found this recipe online.  Sometimes I end up changing a few things to recipes.  This one needed no changes.  I included the link to where I found it. 

Buttery Corn Bread Recipe

Prep: 15 min. Bake: 25 min. Yield: 12-15 Servings

Ingredients

2/3 cup butter, softened

1 cup sugar

3 eggs

1-2/3 cups 2% milk

2-1/3 cups all-purpose flour

1 cup cornmeal

4-1/2 teaspoons baking powder

1 teaspoon salt

Directions

In a large bowl, cream butter and sugar until light and fluffy. Combine the eggs and milk. Combine the flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.

Pour into a greased 13-in. x 9-in. baking pan.  It will look a lot like cake batter. 

Bake at 400° for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm. Yield: 12-15 servings.

http://www.tasteofhome.com/recipes/buttery-corn-bread

Marble Pound Cake

For Hannah's 12th birthday she wanted a marble cake.  I found a recipe online, and made a few changes after reading the reviews. 

Marble Pound Cake

Ingredients

2 cups white sugar

1 cup butter, softened

3 cups cake flour

1 cup milk

1 1/2 teaspoons baking powder

2 teaspoons vanilla extract

1/4 teaspoon salt

4 eggs (room temp)

1/4 cup unsweetened cocoa powder

1. Cream softened butter and sugar until light and fluffy. Add eggs one at a time.  Then add vanilla. 

2. Sift dry ingredients together.  

3.  Add dry ingredients and milk.  Alternating between dry and wet in 3 batches. 

4. Remove 2 1/2 cups batter and set aside.  

5.  Add 1/4 cup unsweetened cocoa powder to remaining mixture and mix well.  

6. Grease and flour bundt pan.  

7. Alternate white and chocolate mixture in layers into pan, 1 cup of each mix at a time.  

8. Using a butter knife, swirl to make marble effect. 

9. Bake 350° for 50-60 minutes until done.  

10.  Let sit 10 minutes then remove from pan into cooling rack.  Let cool completely.  

Homemade Chicken Noodles

Today is my daughter Hannah's 12th birthday.  My kids always request a meal for their special day.  Today, Hannah wanted chicken noodles.  

We started with a triple batch of noodles. 

So it's this recipe times three.  You can do it by hand, but I'm lazy, so I do it in the food processor in 3 batches. 

Noodles

1 2/3 cup flour

2Tb butter

1tsp salt

2 eggs

4Tb  1/2 & 1/2

Mix flour, butter, salt  in food processor.  Beat eggs & 1/2 & 1/2, then add to food processor. 

Setting 5 on noodle roller. 

Then we lay the noodles out on the table, cut into strips, and let dry. 

While that is drying, I have the chicken bone broth thawing, along with the chicken thighs that will be cooked in the chicken broth.  

Heat the broth with the thighs (or whatever pieces you want) and bring to a boil then simmer until fully cooked, about an hour. 

Remove chicken and cool.  Then remove meat, chop, and set aside.  

Bring liquid to boiling and add noodles.  Cook 15-20 minutes, until al dente.  If you want thickened, mix 1/4 cup softened butter with 1/4 flour.  Add to liquid and stir until liquid boils.  Add chicken and serve. 

Homemade Cranberry Sauce/Relish

Growing up, I had only had the canned jelly cranberry sauce.  As an adult, I found an interesting recipe in The Joy of Cooking cookbook.  Homemade cranberry relish.  Hmmmm.  That's interesting.  Using actual cranberries to make cranberry sauce/relish (I still call it sauce). I tried it, and it's been a huge hit. It's so easy, there's no reason for me to not make it.  I just do it the day before and chill it for our meal.  

I at least double it.  I like to buy 3 pound bags and make a huge batch and then can it.  My kids LOVE it on their pancakes throughout the year. 

Whole Cranberry Relish

The Joy of Cooking

 

Combine in a large skillet:

 

1 lb cranberries, picked over

2 c sugar (or 1 1/2 c honey)

1/2 c water

1/2 c orange juice

2 tsp gratedorange zest

 

Cook, uncovered, over medium heat until most of the cranberries pop open and the nixture is somewhat thickened, 7-10 minutes.

 

Let cool and serve, or refrigerate up to 1 day.

 

* makes about 3 cups

Holiday Ambrosia Salad

I don't make this often.  I love to eat it, but never seem to make it.  I don't know why.  I decided to make it this Thanksgiving. It's my own version.  I do like walnuts or pecans in it, but left them out since my daughter is allergic. 

Holiday Ambrosia Salad

1 can pineapple tidbits, drained

2 oranges pealed, segmented, and skinned OR 1 can mandarin oranges, drained

1 apple (fugi or honeycrisp are good), diced small

2 cups grapes, quartered

1 bag sweetened shredded coconut 

1 small bag mini marshmallows

16 oz Cool Whip, softened

1 single container key lime yogurt

4 oz sour cream

Combine in a large container and chill. 

Paula Dean's 'Ol Number 7 Yams

This is a must have every Thanksgiving.  It is our favorite way to eat sweet potatoes.  Even my pickiest kids love it. 

'Ol No. 7 Yams

Recipe courtesy Paula Deen

4 large sweet potatoes 

3 cups water 

1 1/2 cups brown sugar 

4 tablespoons butter 

1 (3 to 4-inch) cinnamon stick 

1/4 teaspoon freshly grated nutmeg 

1/3 cup bourbon (recommended: No. 7 Jack Daniels) *

1 long strip orange peel

Preheat oven to 400 degrees F.

Wash and dry sweet potatoes and bake for 1 hour or until potatoes are soft to the touch. Remove from the oven and let cool slightly then remove skin from potatoes. Reduce oven temperature to 350 degrees F. 

While the potatoes are baking, combine remaining ingredients in a saucepan. Bring to a boil, then reduce the heat and simmer for 30 to 45 minutes until sauce is slightly thickened. 

Slice the potatoes 1/2-inch thick into a medium casserole dish. Pour syrup over them and return to the oven and bake for approximately 30 minutes. 

* Instead of JD we have also used spiced rum, and it turned out just as good. 

Lemon Cream Cheese Pie

This is a recipe that was given to me by my mother-in-law.  It's very good, like a lemon cheesecake.  It makes 2 pies.  You'll want to start it the day before if possible. 

Lemon Cream Cheese Pie   2 1/2 cups water 1 cup sugar 1/2 cup corn starch 3 well-beaten eggs 1/3 cup lemon juice 3 T. Butter or margarine Dash of salt 1 14-ounce can sweetened condensed milk 1 8-ounce package cream cheese, softened 1/3 cup lemon juice 1 4-serving package instant lemon pudding mix 2 baked 9-inch pie crusts Whipped cream   In saucepan, combine the water, sugar and cornstarch.  Cook and stir over medium heat till thickened and bubbly.  Reduce heat and stir for 2 minutes.   Beat about 1 cup of the hot mixture into the egg yolks.  Transfer all the mixture back to the saucepan.  Bring to a gentle boil and reduce heat.  Cook and stir for 2 minutes.   Remove from heat and add 1/3 cup lemon juice, butter and salt.  Stir till butter melts.  Cover surface of mixture with clear plastic wrap and chill for 3 to 24 hours.   Beat together cream cheese, sweetened condensed milk, 1/3 cup lemon juice and dry pudding mix.   Fold into chilled mixture.   Turn into prepared crusts.  Garnish with whipped cream.  Can decorate with lemon slices if you want it to look pretty before serving.   Makes 2 pies, 8 servings each.     ***Note - you can freeze pies before topping with whipped cream.  When ready to serve, thaw and top with whipped cream.