Aunt Susan's Cornbread

2 C cornmeal (White Lilly)
2 C buttermilk
1 egg
10 shakes of salt

Heat oven to 425 and melt 1 stick of butter in cast iron skillet.
Combine all other ingredients, pour into skillet with melted butter.
Cook for 20 minutes.

Crepes (optional: w/ strawberries and cream)

Ingredients (makes 10 crepes)

Crepes

• 2 large eggs
• 4 tablespoons oil, or melted butter
• 1 teaspoon pure vanilla extract
• 2 tablespoons sugar
• 1 1/4 cup milk
• 1 cup plain or all purpose flour 

Strawberries and Cream

• 2 cups strawberries, washed and divided
• 2 tablespoons sugar
• 1 1/2 cups heavy whipping cream
• 2 tablespoons (extra) sugar
• 1 teaspoon vanilla extract 

Instructions

Crepes

• Option 1:
• Throw all crepe ingredients into a blender and blend until batter is lump free and creamy
• Option 2: 
• Whisk eggs, oil/butter, vanilla, sugar, and milk until light in color. Add the flour and whisk again until batter is lump free
• Grease a 10 inch pan with a light coating of butter and wipe over with a paper towel. Pour 1/4 cup of batter per crepe onto the center of pain, while swirling and lifting the pan to evenly coat the base and create a thin layer. Cook until the crepe is set and the edges begin to change golden. 
• Gently peel the edges away from the pan (spatula works well) and flip to cook the underside for another 20-30 seconds. When cooked through, remove onto a separate plate and repeat.

Strawberries and Cream

• When the crepes are done, combine the cream, (extra) sugar, and vanilla. Chop half of the macerated strawberries into smaller pieces and mix through the cream mix until just combined. 
• Spread the strawberries and cream mixture onto a quarter of each crepe and fold in half, then in hald again. Top with remaining macerated strawberries

Meat Loaf, Glazed & Bacon Wrapped

MEAT LOAF
2 tsp vegetable oil
1 med onion, chopped
2 med cloves garlic, minced
2 large eggs
1/2 tsp dried thyme
1 tsp table salt
1/2 tsp ground black pepper
2 tsp Dijon mustart
2 tsp Worcestershire saue
1/4 tsp hot saue
1/2 C plain yogurt
1 lb ground beef
1 lb ground pork
2/3 C saltine crackers, crushed (about 18), or quick oatmeal
1/3 C minced fresh parsley leaves
8-12 slices bacon, thin sliced

GLAZE
1/2 C chili sauce
4 Tbs brown sugar
4 tsp cider vinegar

For glaze? mix all ingredients in small sauce pan & bring to a simmer. Simmer 2-3 minutes or until slightly thickened & set aside.
Heat oven to 350.
Heat oil in med skillet. Add onion & garlic. Sauté until softened, about 5 min. Set aside to cool whil preparing remaining ingredients.
Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce, yogurt. Add egg mixture to meat in large bowl along with crackers, parsley, and cooked onion & garlic. Mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture stick, add additional milk or yogurt.)
Turn meat mixture onto work surface. with wet hands, pat mixture into approximately 9X5 loaf shape. Bursh with half the glaze, then arrange bacon slices over loaf.
Bake loaf until bacon is crisp and loaf registers 160 degrees. About 1 hour. Cool 10-15 minutes. Bursh meat loaf with more sauce if desired 

Creamed Corn, Spanish Style

2 Tbs olive oil
4 ears corn, kernels removed from cob
1/4 C chopped green onions or chives
1/2 tsp chipotle chili powder
1/4 tsp cayenne pepper
2 Tbs avocado oil mayo
3/4 C crumbled cotija or feta cheese
1/2 C roughly chopped cilantro
live zest & juice

Heat olive oil in large, oven safe skillet.
Add corn, chives, chili powder, cayenne & a pinch of salt.
Cook until the corn is softened, about 5 minutes.
Remove from heat & spoon corn into serving bowl.
Add mayo, cheese, & cilantro. Mix & serve.

Avocado Dressing

1 onion
1 avocado
1-2 jalapenos
1/2 bunch cilantro
1-2 limes, juiced
1 garlic clove
1 can hatch green chilis
1/2 C water
salt to taste

add to blender and blend until smooth

Freezer Pickles. This is Mother’s recipe.

 25 cucumbers

10 onions

Slice round and put in salt water. Cover. Place in refrigerator for 48 hours. Remove from refrigerator and drain off salt water.

Mix: 5# sugar, 1 1/2 pints white vinegar. Pour over cucumbers and onions. Mix well. Place in freezer jars and freeze.

Million Dollar Macaroni & Cheese

1 lb cellentani pasta (may sub rigatoni, penne or mararonni)
4 tbs butter
1/4 C all-purpose flour
3 C milk
1 12oz can evaporated milk
1 Tbs cornstarch
1 Tbs Dijon mustard
1 Tbs chicken bullion
1 tsp ea: onion powder, garlic powder, dried parsley, salt
1/2 tsp pepper
1/2 tsp red pepper flakes
4 C freshly grated sharp cheddar cheese
6-8 slices provolone cheese
1 C sour cream
1 C freshly grated parmesan cheese

Panko Topping (optional)
3/4 C panko breadcrumbs
2 Tbs butter
1 Tbs extra virgin olive oil

Cook pasta just until al dente according to pkg directions; strain & rinse with cold water.

Preheat oven to 350; lightly grease 9X13 baking dish; set aside

Melt 4 Tbs butter in large skillet over medium heat then whisk in four. Cook, while stirring for 2 min. turn heat to low then gradually whisk in milk. Whisk cornstarch into evaporated milk and gradually add to skillet followed by Dijon mustard and all remaining spices/seasonings.

Bring to a boil, whisking constantly then reduce heat to med & simmer, whisking occasionally until thickened (but not overly thick). Remove from head and whisk in sharp cheese until melted.  Add pasta and toss until evenly coated (it will seem like a lot of extra sauce which is a good thing.

Pour half of the macaroni & cheese into prepared baking dish. Layer macaroni evenly with provolone cheese followed by an even layer of sour cream. Pour remaining macaroni & cheese over sour cream and spread into an even layer. Sprinkle w/ 1 c parmesan cheese. (or more to taste)

Panko topping (optional) Melt butter in olive oil over medium heat in a medium skillet. Add panko and stir to coat. Continue cooking until crumbs become golden brown. Evenly sprinkle over macaroni & cheese.

Bake 25-30 min or unil bubbly & inside provolone is melted. If no topping w/ pankl, broil until Parmesan is golden. Cool 10 minutes to set before serving.

Apple crisp

Topping 1 1/2 c. Brown sugar 1/2 t. Salt 1 1/2 stick butter, softened 2 cups oats Combine with fingers Cut apples and toss with cinnamon and sugar Add topping Bake 350 degrees for 30-40 mins

Really Super Awesome Salad & Dressing

Salad
12C baby spinach
1C quinoa
1C pecans
1C dried cranberries
1C sunflower seeds
2 apples

Dressing
1/2 C lemon juice
1/2 C nut oil of choice
1/4 C honey
1Tbs + 1tsp Dijon mustard

serves 8
sometimes I add chicken to make this my meal rather than a side

BBQ Chicken Twice Baked Sweet Potatoes

Sweet Potatoes
4 small sweet potatoes, scrubbed clean
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 C chicken broth or milk
1/2 C shredded smoked gouda cheese, divided

BBQ Chicken
2 C cooked chicken breast, shredded
1/3 C BBQ sauce

Caramelized Onions
2 tsp olive oil
1 red onion, thinly sliced
1/4 tsp kosher salt

1. Preheat oven to 400 degrees and line a baking sheet with foil.

2. Prick the washed sweet potatoes w/ a fork, bake potatoes for 45 minutes.

3. While potatoes are baking, heat a large skillet over med heat.

4. Once skillet is hot, saute onions about 10-15 min or until soft and golden brown.

5. Cool potatoes for a few minutes then cut in half lengthwise.

6. Scoop out flesh, leaving 1/4 inch border all around the potato.

7. Discard 2 of the potato skins and place remaining skins back on the foil-lined baking sheet.

8. In a large bowl add the sweet potato filling, salt, pepper, chicken broth and 1/4 C of shredded smoked gouda cheese. Mash together with a potato masher until mostly smooth.

9. In a med bowl combine shredded chicken and BBQ sauce, stirring together until completely coated.

10. Spoon the sweet potato filling evenly back into the skins.

11. Top with the shredded chicken, caramelized onions, and remaining cheese.

12. Place the potatoes back into the oven and bake for another 10 minutes until the filling is hot and cheese is melted.

13. Remove the potatoes from the oven and top with more BBQ sauce and cilantro if desired.

Chocolate Sheet Cake

In a medium bowl mix 1/2 c buttermilk, 2 well beaten eggs, 1t vanilla In a medium bowl sift together 2 Cups flour, 1 t baking soda and 2 Cups sugar - set aside In a medium saucepan mix 8T butter, 1/2 cup crisco, 4T cocoa, 1 cup water bring to a boil and then alternately add flour and buttermilk mixture Pour into 11*17 greased pan (jelly roll pan) Bake at 400 for 15-18 mins Frosting 8T butter 4T cocoa 1/3 c milk 1 box powdered sugar 1t vanilla Bring butter, cocoa, and milk to a boil. Remove from heat and add powdered sugar and vanilla. Frost while hot.

Kristen's Chili

Sauté Together:
2 lb ground beef
2 onions
1 bell pepper, chopped
3 cloves garlic, minced
1 Anaheim pepper, chopped
1 Tbs Worcestershire

Combine:
2 cans Rotel (mild)
1 can stewed tomatoes
1 15 oz can tomato sauce
1 12 oz can tomato paste
1 can dice green chilis
1 Tbs soy sauce
3 10 oz can water
1/4 C Catsup
1 Tbs Pickapeppa Sauce
4 beef bullion cubes
1/2 C brown sugar
1/2 tsp Accent
1 pkg McCormic chili seasoning mix
chili powder to taste

Add meat mixtre
Simmer 30 minutes
Serve with cheese and cornbread

Peanut Butter Banana Chocolate Chip Cookies

2 C bread flour
1 tsp corn starch
1/2 tsp salt
1 stick butter, melted
2 med ripe bananas
3/4 C brown sugar
1/2 C granulated sugar
2 tsp vanilla
1 C chocolate chips
1 C peanut butter chips

Whisk together the flour, baking soda, corn starch, and salt in a medium bowl and set aside.
Cream butter, bananas, and sugars together until combined.
Add vanilla extract and mix until combined.
Stir in the flour mixture just until combined.
Stir in chocolate and peanut butter chips.
Preheat oven to 375F.
Line two cookie sheets with parchment paper.
Use a cookie scoop to scoop out cookie dough onto prepared cookie sheets.
Bake cookies for 10 to 12 minutes or just until they start to turn light, golden brown on top.
Let cookies cool completely on cookie sheets.
Store in airtight containers for up to a week

Baked Chicken & Zucchini Casserole with Tomatoes

2 Chicken breasts
1 Tbs olive oil
1 dash garlic powder
1 dash salt
1 dash pepper
1 small zucchini
1 med tomato, diced
1/2 tsp basil
1/2 tsp oregano
1/2 C mozzarella cheese

1. Butterfly slice each chicken breast in half to make 4 thin pieces. Season with garlic powder, salt, and pepper. Brown chicken slices on each side in olive oil. Place in medium baking dish.

2. Sautee zucchini in pan until soft. Add diced tomato, basil, and oregano. Season with salt, and pepper. Cook an additional 2-3 minutes. Pour over chicken.

3. Cook in 325 degree oven for 20 minutes. Top with mozzarella cheese. Bake an additional 15 minutes.

Corn Salad with Cilantro

2 lb bag frozen white sweet corn
6 green onions, chopped
1 bunch cilantro, chopped fine
4-7 jalapenos, chopped fine

Dressing:
1/2 C Mayonayse
1/2 C Miracle Whip
1 Tbs sugar
1 Tbs lemon juice
salt, to taste
pepper, to taste
garlic salt, to taste

Heat corn in water until almost boiling. Take out and drain.

Mix dressing ingredients together and let set. You can make this ahead of time and put in refrigerator until needed.

Mix corn and dressing and serve. This is best after it's set for a while for the flavors to meld.

Strawberry Cake

1 box white cake mix
1 small strawberry jello
3/4 c Wesson oil
1/2 c water
4 eggs
1/2 c strawberries (frozen with juices- thawed)

Three cake pans floured 350 degrees 12-15 mins

Icing
1 box powdered sugar
1 stick butter (room temp)
1/2 c strawberries, mashed (use above remaining strawberries)

Vanilla Ice Cream

1 pt. heavy whipping cream
1 pt. whipping cream
2 cans condensed milk
4 cups whole milk
1 T. vanilla
4 eggs (use egg beaters)

(Larger freezers require 1½ - 2 x’s recipe)

Pimento cheese casserole

8 slices white bread trimmed
2 t butter
2 eggs
2 cups shredded cheese
1 small jar chopped pimentoes
Dash salt
Dash pepper

Mix all together put in greased 8X8 pan.
Bake at 350 for 30-45 mins until golden brown
Double for 9X13 pan.

Blueberry muffins

3 c flour
1 c oatmeal
4 t baking powder
1 t salt
1/2 t baking soda
1 c oil
1 c sugar
1 c orange juice
3 eggs
3 c blueberries
1/2 c sugar
1 t cinnamon
1/4 c chopped walnuts

Combine 1/2 c sugar, cinnamon, and chopped walnuts and set aside.
Mix oatmeal and orange juice and let stand.
Combine remaining ingredients except blueberries in a large bowl and mix well.
Add oatmeal & orange juice.
Add blueberries and mix gently.
Put in cupcake tins.
Top with topping mixture.
Bake at 400 degrees for 15 minutes.
Makes 2 1/2 dozen.
Recipe from Alice Burgess

Short Ribs in slow cooker

1 medium onion, sliced
4 cloves garlic, peeled and crushed
1/4cup rice vinegar
1/4cup low-sodium soy sauce
2 tablespoons chopped fresh ginger
2 tablespoons light brown sugar
1 teaspoon crushed red pepper
3 pounds short ribs (preferably flanken)
2cups white rice
1/2pound snap peas, sliced

Combine the onion, garlic, vinegar, soy sauce, ginger, sugar, red pepper, and ¼ cup water in a 4- to 6-quart slow cooker. Add the beef and turn to coat. Cover and cook until the beef is very tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time). Skim off and discard most of the fat. Twenty minutes before serving, cook the rice according to the package directions.