Thursday, September 11, 2014


Note:  Cornbread is a southern staple.  My boys can almost make a meal off a pan of cornbread.   This recipe calls for one cup fresh cut corn which makes it extra delicious.  I am really going to miss the fresh garden vegetables of summer, but I am not going to miss heat.  I am SO ready for it to leave!


1/2 stick butter – melted
1 cup sour cream
2 eggs
1 cup fresh cut corn or 1 cup of canned creamed corn
1 cup self rising corn meal
1/4 cup chopped sweet onion
1/4 cup chopped jalapeƱo peppers (optional)
1 cup shredded sharp cheddar cheese
2 more Tablespoons melted butter

Melt butter in a 8″ iron skillet.  In a medium bowl add the sour cream and eggs and mix well.  Add the corn, meal, and chopped onion, and melted butter. Add peppers and cheese if desired.   Stir until blended and pour into iron skillet.  Bake 425 degrees for 20-30 minutes or until top is golden brown.
Add a couple of Teaspoons of melted butter to the skillet before pouring the batter in for an extra measure of butter taste and crisp crust.

Friday, August 22, 2014

Chocolate Chip Oatmeal Cookies

My sweet husband is going to his high school class reunion this weekend.   He graduated from a very small class (about 20).  Hope they enjoy his favorite cookie. 

Chocolate Chip Oatmeal Cookies

1 cup (2 sticks) unsalted butter, softened
¾ cup sugar
¾ cup light brown sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
¼ teaspoon salt
2 cups all-purpose flour
2 cups old-fashioned rolled oats
2 cups milk chocolate chips 
Preheat oven to 350 degrees F. In a large mixing bowl, beat together butter, sugar and brown sugar until creamy. Add eggs and vanilla and beat until smooth. In a separate bowl, stir together baking soda, salt and flour. Add flour mixture to the wet ingredients and mix until combined. Fold in oatmeal and chocolate chips. Drop rounded tablespoons of dough onto baking sheets lined with parchment paper.  Have I ever mentioned how much I LOVE parchment paper?  Love it!  Bake 10-12 minutes, or until golden brown.

Chocolate Molten Lava Cake like Chili's

We have a couple of birthdays coming.  I am kind of hoping that someone will choose this as their birthday dessert.   About once every couple of months we will go to the restaurant and just order appetizers and then get this dessert.   So Yummy!

Chocolate Molten Lava Cake
1 Chocolate Cake Mix
1/4 cup vegetable oil
1 bag chocolate chips
1 small box instant chocolate pudding
1 1/4 cup water
I admit that I invested in one of those cute mini-fluted mold pans.   You don't have to get one of those, but I did after finding one at Bed, Bath and Beyond and having their coupon.   Before that I used my white ramekins to bake these.   This recipe makes 12 cakes individual cakes.   If you don't have either just make it in a muffin tin and you will have slightly smaller cakes. 

Coat your pan really well with a non-stick cooking spray.    Mix together all ingredients, but stir in chocolate chips.  Pour batter into your greased pans.  Bake at 350 degrees until set, but not overcooked.   You want them to be moist and delicious! 

You can serve them at this point with hot fudge, vanilla ice cream, whipped cream and a cherry. 


You can freeze the cakes until you need them!

Monday, March 31, 2014

Crawfish Cornbread

Note:  This cornbread is a meal all in one pan -- or at least it is to me.  Make up a nice salad and I am one happy girl! 

Crawfish Cornbread

2 cups yellow cornmeal
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon Creole or Cajun seasoning
6 eggs
2/3 cup vegetable oil
1 yellow onion, finely diced
8 ounces cheddar cheese, grated
1 (12-ounce) bag frozen corn, thawed
2 pounds crawfish tail meat, finely chopped
1 (4-ounce) can diced jalapenos

Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish.

Stir the cornmeal, baking powder, salt and creole seasoning together in a very large bowl. Stir in the eggs and oil and mix thoroughly. Add the onion, cheese, corn, crawfish and jalapenos and stir until everything is completely mixed together and evenly distributed.

Spread the cornbread into the prepared pan, smoothing out the surface. Bake for 45 – 50 minutes until golden and firm and a tester comes out clean. Let rest for about 10 minutes before slicing and serving warm.

Friday, March 28, 2014

Oatmeal Cake with Coconut Pecan Frosting

Note:  Baking this cake is very safe for me.  I have no desire to eat it because I do not like coconut.  However, it makes my husband oh so happy!!

Oatmeal Cake with Coconut Pecan Frosting

1/2 C quick cooking oatmeal
3/4 C boiling water
1/2 C sugar
1/2 C brown sugar
2/3 C flour
1/2 tsp salt
1/2 tsp baking soda
1 egg
1/4 C of shortening


Mix the oatmeal with the boiling water, stir and cover. Mix the remaining ingredients then stir in the oatmeal mixture. Grease and flour a 9×9 pan. Pour batter into pan and bake at 350 for 23-25 minutes.

Coconut Pecan Frosting:
3 TBS melted butter
1/3 C brown sugar
1/2 C sweetened shredded coconut
1/2 C chopped nuts
2 TBS milk
1/2 tsp vanilla

Combine all ingredients and mix thoroughly. Carefully spread frosting over the top of the cake. Broil until coconut is just brown. Watch very closely – it doesn’t take long. Cool, slice and serve.

Tuesday, December 3, 2013

South African Lekker Pudding

We love making foods from other countries at Christmas.  One of our favorites is this one from Africa.   We discovered it after doing a Christmas Around the World project a few years ago.    It seemed the obvious pick since Hannah and Uncle Larry did their missions work there and one of our close friends grew up in South Africa. Our friend introduced us to Lekker Pudding. Lekker Pudding is a traditional Christmas treat in South Africa. It is very yummy and very rich. Lekker in Afrikaan simply means "good" and oh my is it!

South African Lekker Pudding

3/4 cup of self-rising flour
1 egg
1 Tbsp apricot jam
1/4 cup milk
1/4 cup sugar
1/2 tsp baking soda
1 Tbsp softened butter
a pinch of salt
a pinch of ground nutmeg
1 tsp grated orange zest
1/2 cup boiling water
1/2 cup cream
1/2 tsp vanilla
1/2 cup butter
1/2 cup sugar
1 Tbsp grated orange zest
Dissolve the baking soda in the milk. Mix all the other ingredients together well, then add the milk and mix well until smooth. Pour into a baking dish and bake for 30-40 minutes at 350 or until a skewer comes out clean.
Place all the ingredients for the syrup in a small saucepan and bring to boil over medium heat. Serve pudding warm with generous amounts of syrup.

Copycat Lipton Onion Soup Mix

Note:  I use Lipton Onion Soup mix for a lot of recipes.  Now that I have a quick and easy recipe I will never wonder if I have any of those packets anymore! 

Copycat Lipton Onion Soup Mix
3/4 c. Dried minced onion
1/3 c. beef bouillon granules
4 tsp onion powder
1/4 tsp crushed celery seed
1/4 tsp sugar

Combine all ingredients.  Seal in a ziploc or vacuum seal jar. Approximate 5 Tbs of mix equals one envelope (1 1/4 oz).

To make onion dip:

5 Tbs. Prepared Mix
1 pint Sour Cream

Blend well, refrigerate for at least an hour.