Bread/ Sides/ Snacks

Corn Bread Muffins

Corn Bread Muffins

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By Serves: 12 Prep Time: 15 minutes Cooking Time: 15 minutes

Ingredients

  • 1 cup cornmeal
  • ¾ cup all-purpose flour
  • 2 - 4 tablespoon sugar
  • 2 ½ teaspoon baking powder
  • ¾ teaspoon salt
  • 2 eggs, beaten
  • 1 cup milk
  • ¼ cup cooking oil or melted butter

Instructions

1

Preheat oven to 400F. Line muffin pan.

2

In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt; set aside.

3

In a small bowl combine eggs, milk, and melted butter. Add egg mixture all at once to flour mixture. Stir just until moistened.

4

Spoon the batter into 12 greased 2-1/2-inch muffin cups, filling cups two-thirds full.

5

Bake in the preheated oven about 15 minutes or until light brown and a wooden toothpick inserted near centers comes out clean.

Sides

Spanish Rice

Spanish Rice

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Ingredients

  • 2 tablespoons oil
  • 2 tablespoons chopped onion
  • 1 1/2 cups uncooked white rice
  • 2 cups chicken broth
  • 1 cup chunky salsa

Instructions

1

Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.

2

Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

Notes

Source: https://www.allrecipes.com/recipe/33385/best-spanish-rice/

Main Dish

Campbell’s Herb Roasted Chicken and Vegetables

Campbell's Herb Roasted Chicken and Vegetables

Print Recipe
Prep Time: 20 minutes Cooking Time: 50 minutes

Ingredients

  • 10 3/4 oz cream of mushroom soup
  • 1/3 c water
  • 2 tsp dried oregano
  • 4 potatoes; quartered
  • 2 c carrot; fresh or frozen
  • 4 chicken breast halves
  • 1/2 tsp paprika

Instructions

1

Mix soup, water, half the oregano, potatoes, and carrots in a shallow roasting pan.

2

Top with chicken. Sprinkle with remaining oregano and paprika.

3

Bake at 400 degrees for 50 minutes.

Bread/ Sides

French Bread

French Bread

Print Recipe
By Prep Time: 30 minutes Cooking Time: 35 minutes

Ingredients

  • 1 tablespoon cornmeal
  • 6 cups all-purpose flour
  • 2 ½ (.25 ounce) packages active dry yeast
  • 1 ½ teaspoons salt
  • 2 cups warm water (110 degrees F/45 degrees C)
  • 1 egg white
  • 1 tablespoon water

Instructions

1

Grease a large baking sheet and sprinkle with cornmeal. Set aside.

2

Combine 2 cups flour, yeast, and salt. Stir in 2 cups warm water; continue adding remaining flour, a little at a time, until incorporated.

3

Knead dough on a lightly floured surface until smooth and elastic, 8 to 10 minutes. Shape into a ball, place in a greased bowl, and turn once. Cover and let rise in a warm place until doubled in size, about 1 hour.

4

Punch dough down and divide in half. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes.

5

Roll each half into a large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.

6

Place loaves, seam-side down, on the prepared baking sheet. Lightly beat egg white with 1 tablespoon water and brush over loaves. Cover with a damp cloth and let rise until nearly doubled, 35 to 40 minutes.

7

Preheat the oven to 375 degrees F (190 degrees C).

8

Use a sharp knife to make 3 or 4 diagonal cuts, about 1/4-inch deep, across top of each loaf. Bake in the preheated oven for 20 minutes. Brush loaves with egg white mixture. Continue baking until an instant-read thermometer inserted into the center reads 190 degrees F (88 degrees C) or loaves sound hollow when tapped, 15 to 20 minutes more. If necessary, cover loosely with foil to prevent over-browning.

9

Remove loaves from the baking sheet and cool on a wire rack.

Notes

Source: https://www.allrecipes.com/recipe/6882/french-bread/

Dessert/ Sweets

Red Velvet Cupcakes

Red Velvet Cupcakes

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By Prep Time: 65 minutes Cooking Time: 20 minutes

Ingredients

  • 2 large eggs; room temp, separated
  • 1 2/3 c cake flour
  • 1/2 teaspoon baking soda
  • 4 teaspoons natural unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/4 cup (60g) unsalted butter; softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) canola or vegetable oil
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon distilled white vinegar
  • 2 T liquid or gel red food coloring
  • 1/2 cup (120ml) buttermilk room temperature
  • 8 oz (224g) full-fat cream cheese; softened to room temp
  • 2 cups (240g) confectioners’ sugar
  • 1 1/2 tablespoons cream or milk
  • 1 teaspoon vanilla extract
  • 1/2 c butter

Instructions

1

Preheat oven to 350 degrees F (177 degrees C). Line a muffin pan with cupcake liners for 14 cupcakes or 36 mini cupcakes.

2

Make the cupcakes: With a handheld or stand mixer fitted with a whisk attachment, beat egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes. Set aside.

3

Sift the flour together with baking soda, cocoa powder, and salt.

4

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil and beat on high for 2 minutes. The butter may look piece-y and not completely combine with the oil. This is normal and ok.

5

Add egg yolks and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the vinegar and the food coloring-- until you reach your desired color. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. Fold whipped egg whites into cupcake batter with a rubber spatula or wooden spoon. The batter will be silky and slightly thick. (If there are still pieces of butter, this is ok.)

6

Spoon batter into cupcake liners filling 1/2 - 2/3 of the way full. Bake for 20-21 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Don’t overbake; your cupcakes will dry out.

7

Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.

8

Make the frosting: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the confectioners' sugar and 1 Tablespoon cream. Beat for 2 minutes. Add the vanilla and 1 more Tablespoon cream if needed to thin out. Beat on high for 1 full minute. Taste the frosting and add a pinch of salt if too sweet. Frost cooled cupcakes immediately before serving.

Notes

Source: https://sallysbakingaddiction.com/red-velvet-cupcakes/. Make ahead tip: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Decorate/assemble cupcakes immediately before serving. Leftover cupcakes keep well covered tightly at room temperature or in the refrigerator for 3 days. Unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.

Dessert/ Sweets

Old-Fashioned Peanut Butter Pie

Old-Fashioned Peanut Butter Pie

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Ingredients

  • 1 deep dish pie shell 9-inch
  • 1 cup confectioner's sugar
  • 1/2 cup peanut butter
  • 2 cups milk
  • 2/3 cup sugar
  • dash salt
  • 1 tsp vanilla extract
  • 3 eggs separated
  • 4 tablespoons cornstarch
  • 1/4 cup sugar for meringue

Instructions

1

Bake the empty pie shell according to directions.

2

In a small bowl, place the confectioner's sugar and peanut butter. Cut sugar into peanut butter with a fork until the mixture is crumbly. Place half of the peanut butter mixture in the bottom of the baked pie shell and reserve the remainder.

3

In a large saucepot, place the egg yolks, milk, 2/3 cup sugar, vanilla, salt, and cornstarch. Cook over medium to medium-low heat until thick, stirring constantly. Pour over peanut butter in pie crust.

4

Beat egg whites until foamy and then add sugar. Continue beating until soft peaks form. Spread over the top of the pie, being careful to seal it at the edges. Sprinkle the remainder of the peanut butter crumble over the top of the pie.

5

Bake peanut butter pie at 325 for 30 minutes. Refrigerate for several hours before serving.

Notes

Source: https://www.southernplate.com/peanut-butter-pie-recipe/

Bars/ Sweets

Chocolate Revel Bars (AKA High Cholesterol Bars)

Chocolate Revel Bars (High Cholesterol Bars)

Print Recipe
Prep Time: 40 minutes Cooking Time: 30 minutes

Ingredients

  • 1 cup shortening
  • 2 eggs
  • 2 1/2 cups sifted flour
  • 1 tsp salt
  • 2 cups brown sugar
  • 2 tsp vanilla
  • 1 tsp soda
  • 3 cups quick-cooking oatmeal
  • --- Chocolate Filling ---
  • 2 cups chocolate chips
  • 2 T butter
  • 1/2 tsp salt
  • 2 tsp vanilla
  • 15 oz sweetened condensed milk
  • 1 cup chopped walnuts

Instructions

1

Cream shortening and sugar until light and fluffy. Mix in eggs and vanilla. Sift together the flour, soda, and salt; stir in oatmeal. Add dry ingredients to creamed mixture. Set aside.

2

For the filling: Add chocolate chips, milk, butter, and salt in the top of a double boiler and melt. Add nuts and vanilla when smooth.

3

Spread two-thirds of the oatmeal mixture in the bottom of a jelly roll pan. Cover with chocolate mixture. Dot with the remaining oatmeal.

4

Bake in a moderate oven (350 degrees F) for 25-30 minutes.

Notes

To substitute old fashioned oats for the quick-cooking oatmeal, pulse the oats in a food processor a few times.

Main Dish/ Pasta/ Sides

Quick Pasta Carbonara

Quick Pasta Carbonara

Print Recipe
By Prep Time: 40 minutes

Ingredients

  • 1/2 pound medium-size pasta
  • 4 slices bacon; chopped
  • 4 ounces cream cheese; cubed
  • 1 cup frozen peas
  • 3/4 cup milk
  • 1/2 cup grated parmesan cheese
  • 1/2 teaspoon garlic powder

Instructions

1

Cook pasta as directed on package. Meanwhile, cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels.

2

Add remaining ingredients to reserved drippings; cook on low heat until cream cheese is melted and mixture is well blended and heated through.

3

Drain pasta; place in large bowl. Add cream cheese sauce and bacon; mix lightly.

Notes

Source: https://www.allrecipes.com/recipe/212501/quick-pasta-carbonara/

Sides/ Vegetable

Glazed Carrots and Peas

Glazed Carrots and Peas

Print Recipe
By Prep Time: 40 minutes

Ingredients

  • 1 tsp cornstarch
  • 1 tsp sugar
  • 1/8 c chicken broth
  • 1/2 T soy sauce
  • 1 clove garlic; crushed
  • 3/4 tsp ginger
  • 2 c carrots; thinly sliced
  • 2 c sugar snap peas
  • 1/4 c sherry
  • 1 T lemon juice

Instructions

1

Combine cornstarch and sugar. Stir in the broth and soy sauce until smooth; set aside.

2

In a non-stick skillet, saute garlic. Add the carrots, peas, and sherry. Cook over low heat until vegetables are tender, about 10 minutes.

3

Stir soy sauce mixture and add to vegetables. Bring to a boil. Cook and stir until thickened, about two minutes. Stir in lemon juice.

Bread/ Sides

Amish White Bread

Amish White Bread

Print Recipe
By Prep Time: 25 minutes, plus 90-minute rise Cooking Time: 30 minutes

Ingredients

  • 2 cups water
  • 2/3 cup white sugar
  • 1 1/2 tbsps dry yeast
  • 1 1/2 tsps salt
  • 1/4 cup vegetable oil
  • 6 cups white flour

Instructions

1

In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

2

Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

3

Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

4

Bake at 350 degrees F (175 degrees C) for 30 minutes.

Notes

Source: https://www.allrecipes.com/recipe/6788/amish-white-bread/