Yankee Cornbread

Slightly sweet cornbread for soups, southern foods, or just about anything you want.

1 c. yellow cornmeal
1 c. flour
1/4 c. sugar
4 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 egg
1/4 c. corn oil

Preheat oven to 425 degrees. Grease 8x8 square pan. Combine cornmeal,

flour, sugar, baking powder and salt. Add milk, egg and oil. Beat

until smooth, about 1 minute. Pour into prepared pan. Bake 20-25

minutes, until center is firm. This recipe serves 6-8. You can double

this recipe and bake in a 13x9 pan. Bake 25-30 minutes and test for

firmness. Do not overbake. Serve warm if possible. (Can be reheated

in microwave with butter!)

How To Use A Convection Oven

What Is A Convection Oven?

A convection oven, unlike a regular oven, has an internal fan in the back of the oven chamber. It's a lot of fun using a convection oven, some things do cook faster, meats are juicy be sure to read all the facts below. Remember it's all about trying different things and new ideas are sometimes a good thing. I love my new stove/oven and have been having so much fun learning and trying new recipes and ideas. I hope you do too.

The fan circulates the oven air around foods creating a cooking environment that tends to eliminate hot spots and produces foods that are more evenly cooked. The circulation of warm air in convection baking results in evenly browned surfaces—think poultry skin, pork roast and double-crust fruit pies. It’s great for roasted vegetables, roasted meats and of course, cookies. It also means that two pans of cookies baking at the same time on the upper and lower oven racks will bake evenly without having to rotate the pans. But don’t overcrowd! The air needs room to circulate.

Heat comes from either a back element (used in pure convection), the bottom bake element (convection bake), or the top element (convection broil).

What Settings Are Offered On A High End Convection Oven?

Some convection ovens have at least three separate convection settings: pure convection, convection bake, and convection broil. Some now have convection as well as air fry, which is what  mines has.

The oven will also have the standard oven settings of bake and broil.

What Temperature Setting Should Be Used With Convection Settings?

In general, you will reduce the cooking temperature by 25° when using a convection setting.

For example, if a recipe calls for a standard oven setting of 350° then reduce the temperature to 325° for a convection setting.

How Long Should Foods Be Cooked With Convection Settings?

Some convection manufacturers claim that it takes less time to cook foods on convection settings.

• I find that most foods I cook using convection settings take a little less amount of time to cook as a regular bake setting. However, it is a good idea to monitor the progress of all foods when using the convection settings.

• Check your food 10 to 15 minutes earlier than the recipe suggests.

• The most important element is air circulation. So allow a couple of inches above and below each item you’re cooking.

• Use dishes with low sides (like cookie sheets) for optimal airflow.

How Do You Choose The Correct Oven Setting?

Convection settings can dry certain foods out so here are some general rules of thumb for deciding what foods to bake using convection vs. non-convection settings:

Regular Bake Setting:
If you are baking bread, cakes, cheesecakes, foods baked in warm water baths, or quick breads use the Regular Bake setting. You’ll want to skip the convection setting with certain recipes, though. Let your chewy cookies, cheesecakes and custards traditional bake. For example, my recipe for banana bread is best baked on the regular bake setting.  These dishes will have unwelcome browning and dryness if baked in a convection oven.

Use the Regular Bake setting for items that are completely covered, for example, an oven stew or pot roast.

Use the Regular Bake setting for casserole dishes if you can cook them for the full amount of time or perhaps longer. If you are in a hurry see the convection setting rules below.

Regular Broil Setting: No preheating is necessary for broiling. Foods should be placed 4 to 6 inches from the surface of the broiler.

Use Regular Broil for individually portion-sized meats

Use Regular Broil for fish steaks

Use Regular Broil for cut vegetables

Pure Convection: Pure Convection provides the most even heat from rack to rack.

Use the Pure Convection setting if you are baking cookies and would like to put multiple cookie sheets in the oven at the same time. Cookies will be evenly browned. 

Use the Pure Convection setting for roasting smaller roasts (always raise meat up on a V-rack). Basting is not necessary when roasting meats with the pure convection setting.

Use the Pure Convection setting for casserole dishes if you are stretched for time and want to cook the dish all the way through quickly.

Convection Bake: Convection Bake is best for large roasts, turkeys over 25 pounds, earthenware-baked items, baking stone items, and dense foods that need bottom heat to cook correctly. Lasagnas, pizzas, pies and loaf breads come out great using Convection Bake.

Use the Convection Bake setting for pies. This will give you a nice crisp bottom crust with a pie edge that is baked to a perfect light golden brown. Try my recipe for pumpkin pie using the convection bake setting on your oven.

Use the Convection Bake setting for baking fish. This will give you a nice well-done exterior and a very tender, moist interior. I cook my baked salmon using the convection bake setting.

Use the Convection Bake setting for any pizzas or breads cooked on a pizza stone. The stone will create a crisp bottom crust.

Use the Convection Bake setting for cooking pizza on a standard pizza pan or on parchment paper. This setting will create a nice, crisp bottom crust.

Convection Broil: Convection Broil is best for thin cuts of fish or vegetables. Preheat for about 10 minutes to cook foods correctly.

Use the Convection Broil setting for broiling fish. This will give the fish a crisp exterior and a tender, moist interior.

Convection Broil also works well for thin-cut vegetables and garlic bread.

What About Roasting Meats?

You can go either way on roasting meats. If you are roasting a small cut of meat, the Regular Bake setting may be more appropriate to prevent the meat from drying out.

I still roast my meat on a Regular Bake setting. Low and slow.

Some people like to use the Pure Convection setting when making a brisket or any other large cut of meat.

If you are roasting a large cut of meat you would use the Pure Convection or Convection Bake setting based on the weight of the meat.

The meat should be placed on a V-shaped rack inside a roasting pan. The meat will brown quickly on the outside, sealing in it's juices and keeping the meat moist and flavorful.

Roasting with Pure Convection eliminates the need for basting.

I use the Pure Convection setting to make roasted chicken and roasted turkey. The skin becomes a beautiful golden brown and the meat is very tender and moist. It definitely takes less time to cook on this setting, so check the internal temperature of the chicken frequently.

Remember, if the cut of meat is quite large, or if you are roasting a turkey over 25 pounds, then you should use the Convection Bake setting.

Strawberry French Toast

A divine French toast to start your day or for dessert, so delicious made with fresh strawberries and topped how you like

 INGREDIENTS:

1 cup sliced strawberries
1/2 tsp. lemon juice
1 Tsp sugar if desired

4 - 1" thick slices of French bread
1 cup low fat milk
2 tsp. vanilla extract
1/4 tsp. baking powder
3 eggs
Oil 
strawberry or maple syrup 

whipped cream

powdered sugar for dusting

white chocolate shavings or coconut

How to make it:

Slice strawberries and drizzle lemon juice  and sugar if desired, they taste great without any sugar on them, set aside.

Next mix milk, vanilla, baking powder, 3 eggs and stir to dip toast into. Drizzle a slight amount of oil onto griddle or skillet get hot, dip each slice of bread into mixture quickly and then place on griddle or skillet. Cook till golden on both sides, remove slices onto plates, layer with sliced strawberries then top with a slice of French toast and more strawberries. Top with whipped cream, a dusting of powdered sugar lightly and white chocolate or coconut shavings on top. Serve warm. Delicious

CHEESY SMOKED SAUSAGE ONE POT PASTA

Easy dish to make and it tastes so good, I used peas today but you can use any veggie you like, fresh or frozen. 

serves 6

Ingredients
1 Tablespoon Olive Oil
1 Onion, Diced
2 Cloves Minced Garlic
1 13 Ounce Package Smoked Sausage, Sliced into rounds, then in half
2 Cups Chicken Broth
½ Cup Milk
Salt and Pepper, To Taste
8 Ounces Egg Noodles
1 ½ Cups frozen peas
1 Cup Shredded Cheddar Cheese
¼ Cup Shredded or Grated Parmesan Cheese

Instructions

Heat the olive oil in a large skillet over medium high heat. Add the onion, garlic, and sausage to the pan and cook for 3-4 minutes, until the sausage is lightly browned.

Stir the chicken broth, milk, salt, pepper, egg noodles, and broccoli.

Bring to a boil, then cover, reduce heat to low and simmer for 10-12 minutes until the liquid has reduced and the broccoli and noodles are cooked through.

Stir in the cheddar cheese.

Top with parmesan and parsley as desired

Banana Pudding Cheesecake Pie

Combine three great flavors and what do you get? This dessert Mmm good This recipe makes 2 pies

INGREDIENTS
2 blocks (16 oz.) cream cheese, softened
3/4 c. sugar
2 c. heavy cream
1 tsp. pure vanilla extract
1 package instant vanilla pudding mix
1 3/4 c. whole milk
2 prepared graham cracker crust
3 bananas, sliced, plus more slices for garnish
30 Nilla Wafers, plus more for garnish
Whipped cream or Cool Whip, for serving

DIRECTIONS

You will make 2 pies or sometimes I do 1 pie and 1 dessert dish or serving dishes depending on who's eating it, small kids like their own dishes, so I will use cute bowls or cups even for individual servings, I mix up graham cracker crumbs, a touch of sugar and sprinkle in the bottom of the cups or a dessert serving dish.

How to make it:

Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer fitted with the whisk attachment, beat cream cheese until fluffy and no clumps remain.

Add sugar and beat until combined. Add heavy cream and vanilla and beat until stiff peaks form. Set aside.

In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 3 minutes in the fridge until thickened. Fold into cheesecake mixture until combined.

Pour half the filling into graham cracker crust. Add a single layer of sliced bananas and Nilla Wafers (23 total), then pour over remaining half of mixture. Smooth top and garnish with crushed Nillas.

Refrigerate until cheesecake is firm, at least 6 hours and up to overnight. (If the cheesecake stills feels too soft to slice, transfer to the freeze for up to 1 hour.)

Optional Before serving, top with dollops of whipped cream or Cool Whip around the border of the cheesecake. Top each dollop with a banana slice and Nilla wafer, then garnish the whole cheesecake with more Nilla Wafers.

Ground Beef Ramen Noodle Stir Fry

This easy skillet dinner is low cost, quick and very tasty plus it uses Ramen Noodles for a really simple stir fry!

Ingredients
1 lb ground beef
2-½ cups water
2 (3 oz) pkgs. beef-flavor ramen noodles with seasoning packets
½ cup stir fry sauce
1 (18 oz) bag frozen stir fry vegetables

How to make it:

Brown beef in a large skillet over medium heat; drain grease.

Add water, beef flavor seasoning packets, sauce and vegetables.

Stir and bring to a boil.

Reduce heat to medium-low; cover and cook, stirring occasionally, for 3 minutes, or until vegetables are crisp-tender.

Then break up the ramen noodles and add them to the skillet.

Stir well then cover and cook, stirring occasionally, 5 minutes, until sauce is thickened and noodles are tender.

If you need lower salt, use only 1 packet of seasoning and low sodium brother