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.