Honey Corn Muffins and Baked Beans

Ingredients:

1 cup cornmeal
1 cup flour
1 Tbsp. baking powder
1/3 cup sugar
1 tsp. salt
1 cup milk
2 eggs
4 Tbsp. butter, melted
1/3 cup honey
1 tsp. vanilla

Directions:

Preheat oven to 350 degrees.  Mix together the cornmeal, flour, baking powder, sugar and salt.  Mix the milk, eggs, butter, honey and vanilla in another bowl.  Pour the wet ingredients into the dry ingredients and mix until just combined.  Put into muffin tins and bake until cooked through and golden.

These were baked in mini muffin tins and took around 12 minutes.  Regular muffins would need more time.

Ingredients:

1 large can Pork N Beans, drained
1 cup brown sugar
1/4 cup ketchup
1/8 tsp. mustard
1 onion (option)

Directions:

Cook all the ingredients in a sauce pan for about one hour so the flavor has time to set.  Enjoy!

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Homemade Rolls

Ingredients:

3 cups water

3 Tbsp (heaping) yeast
1 Tbsp sugar
2 cubes (1 cup) butter
1 cup sugar
2/3 cup powdered milk
1 Tbsp salt
12 cups flour
6 eggs

Directions:
Put 2 cups of water on to boil.  Mix together 1 cup warm water, 3 Tbsp. yeast and 1 Tbsp. sugar and set aside.  Melt the butter and mix in 1 cup of sugar, powdered milk and salt.  Add in the 2 cups of boiling water.  Mix in 4 cups of flour, then the six eggs and the yeast mixture.  Add the remaining flour until you get a nice dough consistency (about 8 cups).

Knead the dough until nice and soft.  Let rise until double, about one hour.  Punch down and then form rolls.  Place on a greased pan and let rise until doubled in size (about 1 more hour).  Bake at 350 degrees for 12 to 18 minutes or until golden brown.

Makes about 60 rolls.


*If you don't want to bake all 60 rolls right away, it works great to divide the dough into quarters and freeze each portion in a gallon freezer bag.  Then when you want to bake it, let the bag of dough thaw on the counter until it reaches room temperature and is puffy.  Then you can form the rolls from there.

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Creamy Chicken Noodle Soup (NEW!!!)

Ingredients:

6 cups chicken broth

2 Tbsp. chicken "Better than Bouillon"

2 cups celery, chopped

2 cups carrots, sliced

1/2 cup onion, chopped

1/2 cup mushrooms, sliced

1 Tbsp. parsley

4 cans cream of chicken soup

1 1/2 cup milk

2 1/2 cups rotisserie chicken

3 cups eggs noodles, cooked

Roux: 3 Tbsp. flour

1/4 cup water

Directions:

Cook the noodles according to the package and then set aside. Combine bouillon and chicken broth in a large pot. Add carrots, celery, onion and mushrooms. Cook until tender. Add cream of chicken soup and milk. Cook for 3 or 4 more minutes. Add in the roux to thicken and cook for a couple more minutes. Add the noodles, chicken and parsley. Salt and Pepper to taste.

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Dip to Die for

Ingredients:
1/2 cup cilantro
3 green onions
2 avocados
2 tomatoes
1 can white corn
1 can black beans
1 envelope Good Seasons Italian Dressing
Tortilla Chips (scoops work well)
Optional: chopped red, yellow or orange peppers

Directions:
Finely chop cilantro and green onions. Cut avocados into small chunks. Dice tomatoes. Drain corn and beans (rinse beans well). Prepare dressing according to directions on package, but add 1 Tbsp. sugar. Add a little more of any ingredient you especially like. Omit anything you don't care for. Put all ingredients into a bowl and dress. Serve with tortilla chips.

Double the recipe for a big group. Pin It

Wheat & White Bread

Ingredients:

1 cup warm water
4 Tbsp. yeast
1 tsp. sugar
7 cups hot water
10 cups wheat flour
1 cup Crisco oil
1 cup honey
3 Tbsp. salt
10 to 11 cups white flour

Directions:

Mix the warm water, yeast and sugar together and set aside. In a mixer, combine hot water and wheat flour. Mix well. Add in oil, honey and salt; mix. Add in yeast mixture and mix well. Then add 10 to 11 cups of white flour. Mix well and then knead for 10 minutes. Put in five bread pands and let rise until double in size. Bake at 350 degrees for 40 to 45 minutes.
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Baked Mushroom Rice

Sorry for not posting on the blog in a while... I've been a really busy grandma! If you need a wonderful side dish, you should try this Mushroom Rice. My grandchildren absolutely loved it and the adults did too!

Ingredients:
2 Tbsp. butter
1/2 cup onion, chopped
1 cup sliced mushrooms
3 cups beef broth
1/2 cup apple juice
1 Tbsp. white vinegar
3/4 tsp. kosher salt
1 tsp. freshly ground black pepper
2 cups long grain rice, uncooked

Directions:

Preheat oven to 375 degrees. Spray a 9x13 inch dish with nonstick cooking spray and set aside. Melt butter over medium heat. Add chopped onion and cook, stirring frequently for 2 minutes. Add mushrooms. Continue cooking until onions are translucent and mushrooms are tender. Remove from heat. Combine remaining ingredients in the pan. Transfer mixture into 9x13 dish. Cover tightly with foil. Bake for 45-60 minutes or until liquid is absorbed. Stir before serving.

This side dish is delicious and can be found in "Our Best Bites" cookbook. Pin It

Black Bottom Cupcakes

Ingredients:

8 ounces package of cream cheese, softened

1 egg

1/3 cup sugar

1⁄2 tsp. salt

1 package of chocolate chips

1 1⁄2 cups flour

1 cup sugar

1 tsp. baking soda

1⁄4 cup cocoa

1⁄2 tsp. salt

1 cup water

1/3 cup oil

1 Tbsp. vinegar

1 tsp. vanilla

Directions:

Mix cream cheese, egg, 1/3 cup of sugar, salt and chocolate chips together and set aside. Mix the flour, 1 cup of sugar, baking soda, cocoa, salt, water, oil, vinegar, and vanilla. Beat well and then fill cupcake liners 1/3rd full. Top each with a heaping teaspoon of cream cheese mixture. Bake the cupcakes at 350 degrees for 25 to 30 minutes.

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