Cornbread:
1/2 c. butter
1/2 c. applesauce
1 c. sugar
2 eggs
2 1/2 c. buttermilk
1/2 tsp. baking soda
2 tsp. baking powder
2 tsp salt
1 c. cornmeal
3 c. flour
Put batter in 9x13 greased pan and cook at 350 for 35-40 minutes.
Honey Butter:
1 stick butter (1/2 cup)
1/2 - 1/3 jar of marshmallow cream
Add 2-3 tsp. of honey (this will vary depending on the sweetness of your honey and how sweet you prefer your cornbread)
Mix until blended! Smear liberally on warm cornbread.
- Danika
Friday, February 17, 2012
Thursday, February 16, 2012
Applicious Trifle
1 small loaf pound cake
1 large instant vanilla pudding mix
butterscotch dessert topping
cinnamon
Cool Whip
3 red apples
Follow directions on pudding mix and let cool.
Cube pound cake and red apples.
Layer as follows:
Pound cake
Drizzle butterscotch
Apples
Cinnamon
Pudding
Repeat three times
Top with Cool Whip and sprinkle with cinnamon.
- Tamra
1 large instant vanilla pudding mix
butterscotch dessert topping
cinnamon
Cool Whip
3 red apples
Follow directions on pudding mix and let cool.
Cube pound cake and red apples.
Layer as follows:
Pound cake
Drizzle butterscotch
Apples
Cinnamon
Pudding
Repeat three times
Top with Cool Whip and sprinkle with cinnamon.
- Tamra
Vermicelli Pasta Salad
12 oz. pkg vermicelli noodles
1 tbsp Lawry's seasoning salt
1 tbsp Accent seasoning
2 tbsp lemon juice
4 tbsp vegetable oil
1 c. chopped celery
1/2 c. sliced black olives
1/2 c. chopped red onion
1/2 c. chopped bell pepper
1/4 c. diced pimentos
Cook noodles according to package directions. Drain noodles and place in large mixing bowl. Add lemon juice and vegetable oil to noodles and mix together. Let cool for a few minutes. Add remaining ingredients. Chill in refrigerator until ready to serve.
- Cristina
1 tbsp Lawry's seasoning salt
1 tbsp Accent seasoning
2 tbsp lemon juice
4 tbsp vegetable oil
1 c. chopped celery
1/2 c. sliced black olives
1/2 c. chopped red onion
1/2 c. chopped bell pepper
1/4 c. diced pimentos
Cook noodles according to package directions. Drain noodles and place in large mixing bowl. Add lemon juice and vegetable oil to noodles and mix together. Let cool for a few minutes. Add remaining ingredients. Chill in refrigerator until ready to serve.
- Cristina
Black Bean and Feta Chip Dip
1 can black beans, drained
1 can white shoe-peg corn, drained
4 oz. crumbled feta cheese
1 bunch green onions
Dressing:
1/4 c. apple cider vinegar
1/4 c. extra light virgin olive oil
1/8 c. sugar
garlic powder to taste
Mix all together and serve with chips.
- Amber
1 can white shoe-peg corn, drained
4 oz. crumbled feta cheese
1 bunch green onions
Dressing:
1/4 c. apple cider vinegar
1/4 c. extra light virgin olive oil
1/8 c. sugar
garlic powder to taste
Mix all together and serve with chips.
- Amber
Tortilla Soup
4 chicken breast halves
1 garlic clove, minced
2 tbsp margarine
2 - 14 1/2 oz. cans of chicken broth
2 - 14 1/2 oz. cans stewed tomatoes
1 cup salsa
1 tbsp or more ground cumin
corn and cilantro (optional)
Put everything in a crock pot and cook on low for 8 - 10 hours.
Top with any or all of these once dished in your own bowl:
cheese of your choice
sour cream
tortilla strips or tortilla chips
- Jacquelyn
1 garlic clove, minced
2 tbsp margarine
2 - 14 1/2 oz. cans of chicken broth
2 - 14 1/2 oz. cans stewed tomatoes
1 cup salsa
1 tbsp or more ground cumin
corn and cilantro (optional)
Put everything in a crock pot and cook on low for 8 - 10 hours.
Top with any or all of these once dished in your own bowl:
cheese of your choice
sour cream
tortilla strips or tortilla chips
- Jacquelyn
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