Green Chile Cheddar Cornbread

This is my all time favorite cornbread recipe! The secret is the creamed corn, green chiles and cheese...it's sooo good and it came from Picky Palate!

1 Cup butter (2 sticks)

1 Cup sugar

4 eggs

1 ½ Cups flour

1 Cup cornmeal

1 ½ Tablespoons baking powder

¼ teaspoon salt

½ Cup ultra gel (optional-available at Shar’s Bosch Kitchen Store if in AZ)

1 4 oz can chopped green chilies

1 16oz can creamed corn

1 Cup shredded cheddar cheese

1. Preheat oven to 350 degrees F. In a stand or electric mixer, cream the butter and sugar until well combined.Slowly add eggs until well combined. Pour in remaining ingredients in no particular order until just combined.Pour into a 9×13 inch baking dish or 24 muffin tins that have been sprayed with cooking spray. If baking in 9×13 inch dish bake for 25-30 minutes, if baking in muffin tins, bake for 15-18 minutes or until toothpick comes out clean from center.

Baked Mac & Cheese

I made this tonight and it was soo delicious! I made a salad to go with it, but next time I'll probably just serve it as a side with a main dish. It came from blogchef.net.

Ingredients:
1 (8 ounce) package elbow macaroni
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream
½ teaspoon salt
ground black pepper (to taste)
2 cups shredded cheddar cheese
½ cup breadcrumbs (buttered)

Directions:

Step 1: Pre-heat the oven to 400 degrees. Cook macaroni noodles according to package directions and drain. Set aside.
Step 2: Melt butter in a large saucepan over medium heat. Add flour, salt, and pepper. Use a whisk to stir until well blended. Pour in the milk and cream stirring constantly. Bring to a boil and boil for 2 minutes while stirring. Reduce heat and simmer for 10 minutes while stirring. Add cheddar, a little at a time and stir in until cheese melts. Remove from heat.
Step 3: Add macaroni noodles to the saucepan and toss to coat with the cheese sauce. Transfer macaroni to a buttered baking dish. Sprinkle buttered breadcrumbs over the top of the macaroni. Place into the oven and bake for 20 minutes or until the top is golden brown.
(Makes 4 Servings)

Ruths Chris Style Sweet Potatoes

This recipe came from The Girl Who Ate Everything blog.

Just made these for Christmas tonight and they were a very big hit! They were our favorite part of dinner!

Crust:
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 cup butter, melted

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

Sweet Potato Mixture
3 cups cooked and mashed sweet potatoes
1 cup sugar
½ teaspoon salt
1 teaspoon vanilla
2 eggs, well beaten
1/2 cup (1 stick) butter, melted
(splash of milk if needed)

Note: To cook sweet potatoes first wash and dry them carefully then you can either: 1) Bake them at 400 degrees for 50-60 minutes 2) Boil them for 30 minutes or 3) Pierce them with a fork and microwave them for about 15-20 minutes.
Preheat oven to 375 degrees. Spray a medium-size casserole dish with nonstick spray.

Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness of the sweet potato mixture. Add a splash of milk if needed and mix.

Pour mixture into the baking dish. Bake for 25 minutes. At this point, dish can be covered and refrigerated for a couple of days.

Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10 minutes. Allow to set at least 30 minutes before serving.
The brown sugar and pecan crust should be slightly browned and crunchy. Makes 12 servings.

Cheesy Garlic Bread

My friend Rozannah made this bread for the recipe exchange the other night, and I was in heaven! It's definitely not fat free, but it was soooo good!

1 stick butter (softened)
8 oz cream cheese
1 cup shredded parmesan cheese (i have used the cheaper grated kind in the shaker)
1 1/2 tsp minced garlic
1/4 tsp garlic salt
mix ingredients and spread on french bread. wrap in foil and place in 350 oven for about 25 minutes.

Corn bread

For a 9x9 pan
1pkg Jiffy corn bread mix
1/3 cup corn meal
¾ cup sugar
2 eggs
¾ cup milk
1/3 cup melted butter
1- Mix together jiffy mix, cornmeal and sugar
2- Mix together eggs, milk and butter & pour into dry ingredients
3- Do not over mix
4- Bake at 350o on greased 9x9 pan for 40 minutes. Be careful not to bake too long because it will dry

The BEST refried beans ever!!

My friend Deseree makes these crockpot beans that are to die for, I finally got the recipe..now I just need to invest in an immersion blender! 2 lbs of beans (I used pinto) Garlic to your liking (I used about 4 TBLS) 1 onion minced (I love the purple onions, but this time I used a sweet onion) Large Pot of boiling water Salt Bring a large pot of water to a rolling boil. While water is starting to boil, clean 2lbs of beans and place in a large crock pot, (mine is about a 5.5 quart size). Add garlic and onion with the beans in the crock pot. If your family loves garlic add lots, if they don’t like it just do a little. For the onion, if you have picky eaters like I do who like onion flavor but not the texture of the onion, this is what I have done in the past: first option just use onion powder maybe 3 or so TBLS of powder? (again if you like onion flavor use a lot if don’t – use less). Second option place whole onion in pot and after it is done cooking squeeze out flavor and remove the entire onion. Both options are fine. The third option and best option in my opinion is to invest in an immersion blender “) (I have a kitchen aid one which I LOVE right now – my older one that broke after about 4 years was cheaper but lasted 4 years and it did great too it was a Braun) after cooking puree the onion. Fourth option is just to dice the onion. Stir beans, garlic, and onion to combine. Once water has started to boil pour boiling water over beans and fill your crock pot. Quickly close lid and cook on high for 4 hours. Pinto beans take 4 hours, black beans take about 5 hours. Crock pots do vary so you might have to experiment a little at first with time. After 4 hours remove excessive water and reserve the water in a bowl. (I use the extra water to cook my rice with when we have rice with our beans- it gives the rice a little extra flavor). If you like your beans whole (for salads or chili) add salt to your liking and you’re done. If you want refried beans mash beans with a potato masher or immersion blender to the texture you like, add the reserved bean water to make it thinner. Remember your beans will thicken after a while. Add salt to taste. Enjoy!

Artichoke and Spinach Dip

1 package cream cheese
1 can (14 oz) artichoke hearts, drained and coarsely chopped
1/2 cup frozen chopped spinach, thawed and drained well
1/4 cup mayonaise
1/2 cup parmesan cheese, grated
1 clove garlic, finely minced
1/2 tsp dry basil
1/4 cup mozzarella cheese, grated
1/4 tsp garlic salt
slat and pepper to taste

Soften cream cheese. Cream together cream cheese, mayo, parmesan, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts and spinach until blended. Store in a refrigerated container until ready to use. Spray pie pan with Pam and pour dip in, then top with mozzerella cheese. Bake at 350 for 25 minutes or until the top is browned. Serve with bread, crackers, and tortilla chips.

Green Chile Cheddar Cornbread

This recipe came from Picky Palate.
She made muffins, I usually just make it in a pan and I've never used the gel.

1 Cup butter (2 sticks)
1 Cup sugar
4 eggs
1 ½ Cups flour
1 Cup cornmeal
1 ½ Tablespoons baking powder
¼ teaspoon salt
½ Cup ultra gel (optional-available at Shar’s Bosch Kitchen Store if in AZ)
1 4 oz can chopped green chilies
1 16oz can creamed corn
1 Cup shredded cheddar cheese
1. Preheat oven to 350 degrees F. In a stand or electric mixer, cream the butter and sugar until well combined. Slowly add eggs until well combined. Pour in remaining ingredients in no particular order until just combined. Pour into a 9×13 inch baking dish or 24 muffin tins that have been sprayed with cooking spray. If baking in 9×13 inch dish bake for 25-30 minutes, if baking in muffin tins, bake for 15-18 minutes or until toothpick comes out clean from center.

Spanish Rice

This was a recipe in the Larson Recipe Book, its my go to spanish rice recipe! I usually half this if it's just for Ry and I.
1 cup rice
2 tablespoons oil
1 small onion, diced
1 teaspoon red chili powder ) optional
1 8 oz can tomato sauce
4-tomato sauce cans water
4 chicken bouillon cubes
2 small or one large tomato, diced
Salt and pepper to taste
Suate rice and onion in oil, just until rice starts to get golden. Add chili powder now if using. Add tomato sauce, water, bouillon, and tomatoes. Bring to low boil, reduce heat and cover and simmer for 20 minutes.
Browning rice is essential and don't stir while simmering.