sweet cornbread

October 21, 2016

prep time: 30 minutes       bake time: 45 minutes       total time: 1 hour, 15 minutesgrandmas-sweet-buttermilk-cornbread-4

ingredients
1 c cornmeal
3 c flour
1 1/3 c sugar
2 T baking powder
1 tsp salt
2/3 c oil
6 T melted butter (could just be softened)
2 T honey
4 eggs, beaten
2 1/2 c milk

directions

  1. preheat oven to 350 degrees.
  2. in a bowl, combine cornmeal, flour, sugar, baking powder, and salt.
  3. add the oil, butter, honey, eggs, and milk.
  4. pour into a greased 9×13 pan (if using 8×8 square pan, halve recipe).
  5. bake for 45 minutes and check to see if baked through using a toothpick.

source – recipe from gail chang (and she received the recipe from her friend)

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italian sausage penne

October 21, 2016

prep time: 15 minutes       cook time: 20 minutes      total time: 35 minutes2980020

ingredients
1 package (19 oz.) johnsonville italian sausage (any time of sausage will do – i used kielbasa), cut into 1/2 inch pieces
1 package penne pasta, cooked and drained
1 T olive oil
1 medium green pepper, chopped
1 medium red bell pepper, chopped
1 medium onion, chopped
2 cloves garlic, minced
1 jar  (24 oz.) marinara sauce

directions

  1. cook sausage according to package instructions (probably about 5 minutes); drain and set aside.
  2. in a skillet, heat oil over medium heat and saute peppers, onion and garlic until vegetables are crisp-tender.
  3. add sliced sausage and marinara sauce; saute until warmed through.
  4. add pasta to marinara/sausage/veggie mixture and serve.

source – a johnsonville sausage ad in parents magazine 2016

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8 servings       time: 1-2 hoursblueberry-crumble-pie-7

ingredients

for the crust:

  • 1.25 c all-purpose flour
  • 1/2 tsp salt
  • 1/3 c finely chopped pecans
  • 8 T chilled butter
  • 2-3 T ice water

for the filling:

  • 4 peaches (pitted and sliced into 1/2-inch thick slices)
  • 1/2 c blueberries
  • 1/4 c granulated sugar
  • 1 tsp cinnamon
  • 2 tsp vanilla extract
  • 1 T lemon juice
  • lemon zest

for the crumb topping:

  • 2/3 c all-purpose flour
  • 1/2 c granulated sugar
  • 1/2 tsp cinnamon
  • 1/3 c coarsely chopped pecans
  • 6 T chilled butter
  • whipped cream (optional)

directions

  1. for the crust: preheat oven to 375 degrees. mix together flour, salt and pecans in a bowl. cut in butter until it looks like large pebbles. mix in water and form into a ball. chill for 1/2 hours. roll out dough to approximately 1/4-inch and line 9″ pie pan. put in refrigerator while making filling and topping.
  2. for the filling: combine peaches, blueberries, sugar, cinnamon, and lemon juice in a bowl.
  3. for the crumb topping: mix together flour, sugar, cinnamon and pecans. cut in butter until the mixture looks like large pebbles.
  4. remove crust from refrigerator and add peach filling. sprinkle crumb topping on top of peaches. bake in a preheated 375 degree oven for 45-50 minutes. remove from oven and cool on a rack. serve warm with vanilla ice cream or whipped cream.

source

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homemade sloppy joes

June 13, 2016

prep time: 15 minutes       cook time: 1 hour       total: 1 hour, 15 minutes20120312_sloppyjoes4

ingredients
1.5 lbs extra lean ground beef (6 or 7 hamburger patties)
1/2 onion, diced
2 cloves garlic, minced
1 green pepper, diced
3 carrots, diced
1 c water
8 oz. tomato sauce
1/2 c ketchup bbq sauce?
1/4 c worcestershire sauce
1 T brown sugar
1 T mustard
1/2 tsp garlic powder
1.5 tsp salt, or to taste
1/2 tsp ground black pepper
1/2 c water
cayenne pepper, to taste (optional)

directions

  1. place ground beef (drain fat before adding onion) and onion in a large skillet. turn heat to medium and cook and stir the mixture constantly until the beef is browned and forms small crumbles, about 10 minutes.
  2. stir in garlic, green bell pepper, and carrots, cook and stir until softened, 2-3 minutes. add 1/2 cup water and stir, scraping the pan to dissolve any brown flavor bits from the bottom of the skillet.
  3. mix in ketchup bbq sauce, tomato sauce, worcestershire sauce, brown sugar, mustard, garlic powder, salt, and black pepper. add 1/2 cup water (if too dry) and return mixture to a simmer. reduce heat to low and simmer, stirring occasionally, until the liquid has evaporated and the mixture is thick, about 40 minutes.
  4. season with salt, black pepper, and cayenne pepper to taste.

source & source

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prep time: 10 minutes      cook time: 40-50 minutes       total: 50-60 minutes       servings: 4parmesan-roasted-cauliflower

ingredients
1 head of cauliflower, cut into florets
1 medium onion, sliced
4 sprigs of thyme
4 garlic cloves, unpeeled
3 T olive oil
kosher salt and freshly ground black pepper
1/2 c grated parmesan cheese

directions

  1. preheat oven to 425 degrees.
  2. toss cauliflower florets on a large rimmed baking sheet with onion, thyme, garlic, and oil.
  3. season with salt and pepper.
  4. roast, tossing occasionally, until almost tender, 35-40 minutes.
  5. sprinkle with parmesan, toss to combine, and roast until cauliflower is tender, 5-10 minutes longer.

source

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