Honey Corn Bread

It's a pleasure to serve this moist corn bread to family and guests. Honey gives it a slightly sweet taste. Most people find it's difficult to eat just one

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MAKES: 9 servings

What you need:

  1 cup all-purpose flour
  1 cup yellow cornmeal
  1/4 cup sugar
  3 teaspoons baking powder
  1/2 teaspoon salt
  2 eggs
  1 cup heavy whipping cream
  1/4 cup canola oil
  1/4 cup honey

How to make them:

In a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat the eggs. Add cream, oil and honey; beat well. stir into the dry ingredients just until moistened. 

This recipe will make 12 small muffins, grease your pan before spooning in batter, about half full in each or just a touch more.

To make in a pan Pour into a greased 9-in. square baking pan.

Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 9 servings.

Nutritional Facts

1 serving (1 piece) equals 318 calories, 17 g fat (7 g saturated fat), 83 mg cholesterol, 290 mg sodium, 37 g carbohydrate, 2 g fiber, 5 g protein.

Christmas Reindeer Food

There are so many different recipes for Reindeer Food, Reindeer Poop if you can stand to call it that, I can't think of poop along with food. Try this one, it's good

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Ingredients

3 cups salted pretzels
3 cups popcorn popped
4 cups Cinnamon Toast Crunch Cereal
1 cup Roasted Almonds in Sea Salt
1 cup Roasted Peanuts
1 1/2 cups M&Ms
2 Bags of white chocolate chips or (I used Ghirardelli melting chocolate 24 oz)

How to make it:

In a Large bowl pour your Pretzels, Popcorn, , Cinnamon Toast Crunch, Almonds, Peanuts & M&M's..

Place the melting chocolate in a bowl & microwave for 90 seconds. Stir and, if needed, heat an additional 15 seconds until it’s smooth and creamy. watch it closely, keep stopping to stir , it burns easily if you use this way! I recommend setting the microwave at 50% and you always get perfect melted chocolate, might take a bit longer but safer.

Drizzle about half of the melted chocolate over the mixture in the bowl and mix around to coat it all.

Once fully coated, take a large cookie sheet and pour coated mixture onto the sheet then drizzle the rest of the melted chocolate over all and spread it out and allow to cool completely.

Once cooled, break into pieces.

Store in an air tight container- does NOT need to be refrigerated.

ENJOY!

Breakfast Casserole with Bacon and Hash Browns

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This breakfast casserole is a great way to have a special breakfast, can be prepared the night before, place the ingredients in a covered bowl  cooked bacon, some shredded cheese, onions all in containers, all you need to do is mix the eggs and milk up and place in your pie plate, with hash browns and it's ready to bake. Tastes extra good for breakfast, a lunch or even dinner.

serves 6-8 people

What you need:

5 eggs
1/2 cup milk
3 cups of frozen hash browns thawed
1/3 c. greens onion sliced
1/2 tsp salt
1/8 tsp pepper
1 1/2 cups mild cheddar cheese divided
8 slices cooked bacon or 1 cup diced ham, divided

How to make it:

You will need a 9" pie plate, spray with Olive oil spray

Cook and crumble your bacon.

Stir together eggs and milk.

Combine the hash browns, green onions, salt, pepper and 7 slices cooked & crumbled bacon.

Add one cup of the cheddar cheese.

Pour egg and milk mixture over hash brown mixture in a bowl and mix well.

Pour into a 9 inch pie plate.

Top with remaining 1/2 cup cheddar cheese and crumbled bacon.

Bake at 350° for 35-40 minutes uncovered, or until casserole is set when you try and wiggle it and a toothpick comes out "clean"

Let the breakfast casserole sit for 5 minutes or so to let it harden up a bit.

Cut into wedges and serve 

Nutrition

Calories: 500kcal

Cabbage Bacon Corned Beef Soup

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 Cabbage Bacon Corned Beef Soup is good and healthy and tasty too,  Also a good soup to help you loose weight if you are trying. If you don't like an ingredient, leave it out, or add more of what you want. This soup is very versatile.

serves 6-8

What you need:

1   large head green cabbage, cored and chopped
3   strips of bacon cooked and diced
1   very large onions, peeled and chopped
2-3 entire large stalk celery, with the leaves sliced thin
1   good size bag carrots, peeled and sliced thin
6   mushrooms sliced
1   5-6 cloves of garlic, peeled and sliced thin
2   cubes or 2 teaspoons low sodium chicken or vegetable bouillon powder
(this dissolves instantly)
Salt & pepper to taste
About 1/2 cup dried parsley
1/2 teaspoon paprika or Smokey paprika
1-2 teaspoons kitchen blend herb mix(basil, oregano, rosemary, marjoram, thyme, sweet paprika powder, garlic powder, onion powder)
1  can corned beef, sliced(add last)
1/4 cup apple cider vinegar(add just before serving)

How to make it:

First cook bacon do not burn

Slice all vegetables how you like them in soup. Mix spices in small bowl.

You can cook this in a big pot on the stove top or you can add all ingredients except for corned beef in the crock pot, cook on high just a couple hours or low for 6 hours until vegetables are tender as you like. Once tender add corned beef and apple cider vinegar just for 5 minutes so it warms up, and serve up in bowls with bread, or you can use bread bowls.

Pork Tacos with Sweet Chili Slaw

 

Tasty cooked pork can either be sliced or cooked longer and pulled for Tacos, really good seasoning in this recipe. 

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INGREDIENTS

4 pounds pork roast

1/2 teaspoon cumin and chili powder

red onion, sliced thin

1 teaspoon salt

2 teaspoon pepper

1 teaspoon smoked paprika

1 teaspoon onion powder

1/2 teaspoon garlic powder

2 tablespoons olive oil

8 ounces beer and 8 ounces chicken broth

2 cups sliced green cabbage

3 tablespoons sweet chili sauce

1 lime juiced

a bunch of (4-inch) tortillas, for serving (I used white corn tonight)

shredded cheese, for topping

cilantro avocado cream

1 avocado, chopped

1 lime, juiced + zested

3 tablespoons sour cream or greek yogurt

3 tablespoons chopped fresh cilantro

INSTRUCTIONS 

Rub the pork with a little olive oil,  then sprinkle pork with the salt, pepper, paprika, onion powder and garlic powder, cumin, chili powder. Pour your favorite beer  and chicken broth in the pot, around the sides, not rinsing off the spices, cover and cook for 5-6 hours on high. Check with meat thermometer if it's 165 you can slice it and serve like I did, or if you want it pulled into pieces let cook a little more. After 7 hours, remove the top and pull the pork apart with tongs or forks. I toss it well with the beer and then cover it and let it cook for another 15 minutes or so. Mix well to combine everything. Taste the pork and season it additionally if desired.

To make the slaw, add the cabbage to a large bowl. Toss it with the sweet chili sauce and the lime juice, adding in a pinch of salt. You can make this a few hours ahead of time and keep it in the fridge if desired.

To make the avocado cream, add the avocado, lime juice and zest, sour cream or yogurt and the cilantro to a food processor. Blend until pureed and creamy.

Assemble the tacos by adding some pork to each tortilla and covering it with a drizzle of the avocado cream. Add the slaw on top and crumble on a bit of cheese.

Lemon Meringue Pie

 

This pie is the best Lemon Pie, it's tart and sweet! Just what you need any time of year.

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What you need:

1 (9-inch) baked pie shell
1 and 2/3 cups sugar
6 tbsp. cornstarch
1/2 cup Lemon juice
4 eggs (separated)
1 and 1/2 cups boiling water
2 tbsp. butter
1/4 tsp. cream of tartar

 How to Make it:

Preheat oven to 350 degrees. In a heavy saucepan, combine 1 and 1/3 cups sugar and cornstarch; add lemon juice. In a small bowl, beat egg yolks; add to lemon mixture. Gradually add water, stirring constantly. Over medium heat, cook and stir until mixture boils and thickens, about 8 to 10 minutes. Remove from heat. Add butter; stir until melted. Pour into pie shell. In a small mixer bowl, beat egg whites with cream of tartar until soft peaks form; gradually add remaining 1/3 cup of sugar, beating until stiff but not dry. Spread on top of pie, sealing carefully to edge of shell. Bake 12 to 15 minutes or until golden brown. Bake at 350. Cool. Chill before serving and refrigerate leftovers.

Fresh Pecan Pie

This Pie is full of pecans, a touch of cinnamon and vanilla. Very delicious and beautiful to serve. They are so popular I usually double the recipe Nothing better than Pie Me Oh My We Love Pie

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YIELD: 8 to 10 servings

What you Need:

3 lightly beaten eggs
1/2 cup white corn syrup
1/2 cup pure maple syrup
1 teaspoon salt
1 teaspoon vanilla

1/2 teaspoon cinnamon
1 cup white sugar combined with 1 tablespoon flour
1/2 stick (4 tablespoons) butter, softened
1 9-inch pie crust (unbaked)
2/3 cup pecans

How to Make it:

Preheat oven to 450°F.

Mix eggs, corn syrup, maple syrup, salt, vanilla, the sugar-flour mix, and butter together and pour into the pie shell. Top with pecans.

Bake for 10 minutes. Lower oven temperature to 350°F and bake until knife blade comes out clean (50 to 60 minutes).

Serve with a scoop of vanilla ice cream or fresh whipped cream.