Cornbread (the best recipe ever!)

This is the best cornbread recipe that I have found. It doesn't crumble to pieces like others I've tried and it tastes more like a cake than bread (but not too sweet...it's just right!) which my kids like. The best of both worlds! We enjoyed it with some homemade Chilli last night...I know it's summer, but my family LOVES chilli!:)

Cornbread

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2 1/2 cups flour

1 1/2 cup cornmeal

1/2 cup sugar

4 teaspoons baking powder

1 teaspoon salt

Mix all dry ingredients together in a mixing bowl. Then in a separate bowl mix:

2 cups milk

1/2 cup oil

2 eggs

Then pour the liquid mixture into the dry mixture and stir until moist. Pour into a well greased (I just use Pam) 9x13 inch pan. Bake at 400 degrees for 25 minutes.

Really good with some honey butter on top too!

Snickerdoodles (by Kyla)

This is another Kyla post! She's really turning into a pretty good cookie maker! She wants to make something pretty much everyday. I'm having to just let her bake a couple of times a week so we're not overloaded with goodies that I'll just have to eat!:) Anyway, these I had growing up and they have always been one of my favorite cookies.

Snickerdoodles

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(Kyla likes lots of cinnamon...can you tell?:))

1/2 cup shortening

1/2 cup butter or margarine

2 eggs

2 3/4 cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons sugar & Cinnamon (each)

Heat oven to 400 degrees. Cream shortening, butter and sugar. Add eggs and mix in thouroughly. Mix dry ingredients (except sugar and cinnamon) and then add to creamed mixture. Mix the cinnamon and sugar together in a small bowl. Shape cough into 1 inch balls and then roll in the cinnamon/sugar mixture. Place on an ungreased cookie sheet and bake for 8-10 minutes.

Mexican Quiche

This is my favorite recipe for quiche! It is sooooo good & my kids LOVE it. It is requested almost every morning. And we have it for dinner quite often also!

Mexican Quiche

(with or without salsa)

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10 eggs

1/2 cup flour

1 teaspoon baking powder

1 teaspoon salt

1 pint cottage cheese

2 cups grated cheese (monterey jack is my favorite, but I also like cheddar...I think pepper jack would be really good too but have not tried that yet!)

1 cube margarine, melted

1 (7 oz.)can green chilies, diced

Mix eggs, flour, baking powder, and salt together. (It will be lumpy, but don't worry you're doing it right!:)) Slowly add the melted margarine while continuing to mix. Stir in the cottage cheese, cheese, and chilies. Pour into a greased (just use some pam) 9x13 inch pan. Bake at 350 degrees for 40-45 minutes. Serve hot with salsa. (or not:))

Here's how my boys like to prepare their quiche...

Hot Corn Dip

This really looked like something Tony would like...he loves corn and loves dips with chips so I thought I'd try it out for his birthday. It was a hit. This is a recipe I will be making over and over and over. I can't remember what website I got this recipe from, but I do remember that it is by Emeril Lagasse...just for your info.:)

Hot Corn Dip

Recipe from Emeril Lagasse

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2 tablespoons butter

3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn, or frozen fresh corn)

1/2 teaspoon salt

1/8 teaspoon freshely ground black pepper

1 cup finely chopped yellow onions

1/2 cup finely chopped red bell peppers (can also used roasted red bell peppers from a jar)

1/4 cup chopped green onions (green and white parts)

1 jalapeno, seeded and minced (or de-seed for less heat)

2 teaspoons minced garlic

1/2 to 1 cup mayonnaise (1/2 cup was plenty for mine)

4 ounces monterey jack or cheddar, shredded

4 ounces sharp cheddar, shredded

1/4 teaspoon cayenne

Tortilla chips, for dipping

Preheat oven to 350 degrees.

Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and black pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Not that if you're using frozen corn it probably won't get golden brown. Just cook for about 5 minutes as the recipe states. Transfer to a bowl.

Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn.

Add 1/2 cup mayo, cayenne pepper, half of the monterey jack and half of the cheddar and mix well. If you need more mayo to hold the mixture together then add it, but I found that 1/2 cup was plenty.

Pour into an 8 inch square baking dish, or something equivilant and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10-12 minutes. Serve hot with tortilla chips or fritos.

This was even really good the next day heating up in the microwave!

Chocolate & Peanut Butter Ribbon Dessert

This dessert is so creamy and yummy!! If you like chocolate and peanut butter this is a good one for you!! Really, really good!!

Chocolate & Peanut Butter Ribbon Dessert

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12 Nutter Butter Peanut Butter sandwich cookies, divided

2 tablespoons butter, melted

1 pkg. (8oz.) cream cheese, softened

1/2 cup creamy peanut butter

1/2 cup sugar

2 teaspoons vanilla

1 tub (12 oz.) whipped topping, thawed, divided

2 squares Baker's semi-sweet chocolate, melted

Crush 8 of the cookies in a resealable plastic bag with a rolling pin. Mix cookie crumbs and butter. Press onto the bottom of a foil-lined 9x5 inch loaf pan.

Mix cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 3 cups of the whipped topping. Spoon 1/2 cup of the cream cheese mixture into a small bowl. Stir in melted chocolate until well blended; set aside. Spoon half of the remaining cream cheese mixture over the crust. Top evenly with chocolate mixture; cover with remaining cream cheese mixture.

Freeze for 4 hours or overnight until firm. Invert onto a plate. Remove the foil, the re-invert onto a serving platter so that the crumb layer is on the bottom. Coarsely break the remaining 4 cookies. Top dessert with reamining whipped topping and cookies.

You'll LOVE this one! Great summertime dessert!

Nutmeg Meltaways (by Kyla)

Kyla has been begging me to make these cookies for about a week now. She's really started liking to bake and cook which I like (except for the mess afterwards...although she is getting better at cleaning up after herself!) One of her favorite pastimes is to look through my cook books and find things that look good to her. I think I'm creating a monster!!:) Anyway, these were really good and she was so proud of herself for making them all by herself (I only told her how to make ground almonds and how to soften the butter!)

Nutmeg Meltaways

Recipe from Taste of Home

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1 cup butter (no substitutes), softened

1/2 cup sugar

1 teaspoon vanilla

2 cups flour

3/4 cup ground almonds (about 3 ounces), toasted (I completely looked over that, so obviously I didn't have Kyla toast them and they still turned out...but they may be better it the almonds were toasted...)

1 cup confectioner's sugar

1 tablespoon ground nutmeg

In a mixing bowl, cream butter, sugar and vanilla. Gradually add flour, mix well. Stir in the almonds. Shape into 1 inch balls; place 2 inches apart on ungreased baking sheets. Bake at 300 degrees for 18-20 minutes or until bottoms are lightly browned. Cool on wire racks. Combine confectioner's sugar and nutmeg. Gently roll cooled cookies in sugar mixture. Make about 5 dozen.

Lemon-raspberry mousse squares

Can I just say YUMMY!!!! I saw this recipe on the Nilla wafers box and knew I had to try it! This is a perfect summer time side or dessert dish. It is so light and fluffy and I just LOVE the lemon in it!!

Lemon-raspberry mousse squares

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48 Nilla wafers, divided

3/4 cup boiling water

1 pkg. (3 oz.) lemon gelatin

1 cup ice cubes

1 pkg. (8 oz.) cream cheese, softened

1/4 cup sugar

1 tsp. lemon zest

1/3 cup raspberry preserves

1 tub (8 oz.) whipped topping, thawed, divided

fresh fruit or lemon zest (optional)

Place about 16 wafers on the bottom of an 8 inch square pan. Add boiling water to the gelatin mix and stir for 2 minutes or until it is completely dissolved. Stir in the ice until it is melted.

Beat the cream cheese, sugar and lemon zest with a mixer until blended and smooth. Gradually beat in the the gelatin and then whisk in 2 cups of cool whip.

Pour half of the gelatin mixture over the Nilla wafers. place about 16 more wafers on top of the gelatin mixture. Microwave preserves for about 15 seconds or until melted. Pour and spread over the wafers. Top with remaining gelatin mixture.

Refrigerate for 4 hours or until firm. Top with whipped topping and either fresh fruit or lemon zest.

ENJOY!