Golden Sweet Cornbread

My favorite recipe for cornbread, found on allrecipes.com  Sometimes I like to line up freezer bags and measure all the dry ingredients into each one.  Before filling them I write with a sharpie on the bag the wet ingredients and the temp and baking time and its kind of like having a Jiffy box of muffins ready to go!  

1 c flour

1 c yellow cornmeal

2/3 c white sugar

1 teaspoon salt

3 1/2 t baking powder

1 egg

1 c milk

1/3 cup vegetable oil 

1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.  Drizzle honey over the top of batter.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Slow Cooker Bacon Smothered Chicken

Another Six Sisters materpiece!  

8 slices of bacon, cooked and cut into 1-inch pieces(I was lazy and just used bacon pieces from the jar, the whole jar)

1 onion, chopped

2 cups fat-free chicken broth

4 boneless skinless chicken breasts

1 8 oz package of fat free cream cheese

4 cups egg noodles, uncooked

2 Tbsp. dried parsley

Directions:  

Cook onions on medium heat over the stove top. Cook until they are golden brown.

Add your chicken to the slow cooker; cover with the cooked onions and cooked bacon. Pour your chicken broth over top.  Cook on low 4 to 5 hours (or on HIGH 2 to 3 hours). About 15 min. before ready to serve, put your cream cheese in the slow cooker.

Cook your egg noodles as directed on the package.  When the slow cooker is ready, shred the chicken and mix well.

Then place your chicken on your cooked egg noodles and sprinkle with dried parsley. Serve warm.

Read more at http://www.sixsistersstuff.com/2013/12/slow-cooker-smothered-chicken.html#p03hKFqegEOUB307.99

Simple Candy Cookies made with Cake Mix

1 pkg. Rolo's (I also made this with York Peppermint Patties and may try PB Cups next)
1 box Devils Food Cake mix
2 eggs
1/3 c. oil

Mix cake mix, oil, and eggs. Take a small ball of dough and form a ball around the rolo. (Only use enough dough to cover the rolo so it can spread through the cookie.)

Place on greased cookie sheet and bake at 350 for 7-8 minutes. Yields about 3 dozen.

If you make this with Peppermint Patties, just know it will need to bake probably about 15 minutes. The cookies end up being much larger!  But they are so good!

Creamy Berry Cheesecake Salad

Last night at a pack meeting, one of the mom's brought this for the potluck.  It was deeelish!  Don't let the "salad" part scare you, this could easily be served as dessert!  SO simple and SO tasty!

1 (8 oz) tub Cool Whip

1 (32 oz) vanilla yogurt

1 box Jello cheesecake instant pudding mix (I can only find the sugar free and it's fine)

2 bags (32 oz each) frozen berry mix (or one larger bag)

Get berries out and thaw them on your counter for about 10-20 minutes to get the juices flowing.  Mix the Cool Whip, yogurt and pudding mix together well. Add the berries and mix. Refrigerate at least an hour, then stir again to distribute the berry juices. Serve chilled.

Found at http://girlsinaprons.blogspot.com/2012/08/creamy-berry-cheesecake-salad.html

Easy Spanish Rice

Really simple meal, but so yummy!  Just throw it all in a baking dish and let the oven do the rest!!

1 10 ounce can Rotel Tomatoes with green chillis
2 cups cheddar cheese, grated
2 cups long grain rice, uncooked
1/2 cup vegetable oil
1 cup canned sliced black olived, drained(I usually just use a can of whole and slice them myself)
3 cups water
1/2 cup onion, chopped
salt and pepper to taste

You can also add a can of black beans if you want, or cooked ground beef.  

Recipe Yield 10 servings

Mix all ingredients together in a 9x13 baking dish.  Bake at 350 degrees uncovered, for one hour. Fluff with a fork and serve.  

Korean Beef, made with ground beef!

Another dinner saved by Six Sisters Stuff!  This meal is amazing and what's even better is its made with ground beef. I like to buy a bunch, brown it up all at once and freeze it cooked so all I have to do is thaw it!  This was so easy and tasted SOOOOO good.  You must try it!

Korean Beef

Ingredients:

1 lb lean ground beef
1/2 cup brown sugar
1/4 cup soy sauce

1 Tablespoon sesame oil
3 cloves garlic, minced
1/4 teaspoon ground ginger
1/2 - 1 teaspoon crushed red peppers (depending on how spicy you like it)
salt and pepper
1 bunch green onions, diced

Rice, cooked

Directions:

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

http://www.sixsistersstuff.com/2013/02/korean-beef-and-rice.html 

Pumpkin Pancakes

Happy Halloween family!  Tonight I made these for dinner and they were delish!  Everyone loved them!  Found this at inspiredtaste.net. 

Ingredients

• 1 3/4 cups milk
• 1 cup pumpkin puree
• 1 egg
• 2 tablespoons vegetable oil
• 2 cups all purpose flour
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons pumpkin spice mix
• 1/2 teaspoon salt

Method

1. In a large bowl, combine the milk, pumpkin puree, egg and oil.
2. In another large bowl, stir the flour, brown sugar, baking powder, baking soda, pumpkin spice mix and salt until well blended.
3. While stirring, slowly add the flour mixture into the pumpkin mixture until blended; try not to over mix the batter. As soon as you see large clumps of flour disappear, stop stirring.
4. Heat a lightly oiled griddle or frying pan over medium high heat. Add about a ¼ cup of batter for one pancake onto the griddle. Brown on both sides and serve hot with warm maple syrup and butter.

If you do not have pumpkin spice mix at home, combine 1 tablespoon + 1 teaspoon Ground Cinnamon, 2 teaspoons Ground Ginger, 1/2 teaspoon Ground Nutmeg to make 2 tablespoons of mix. For the recipe below, you will need 2 teaspoons of that mix, leaving you with just over a tablespoon for next time.

Read more: http://www.inspiredtaste.net/8896/pumpkin-pancakes/#ixzz2jMWsRHOZ

Slow Cooker Sausage Breakfast Casserole

1 (30 oz) package frozen shredded hash brown potatoes
1 lb ground sausage (I used Italian sausage), browned and drained
2 cups shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 onion, diced
1 green pepper, diced
1 red pepper, diced
12 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions:
Spray a 6 quart slow cooker with non-stick cooking spray (you cannot make this recipe in a smaller crock pot because it won’t fit). Layer 1/2 of the potatoes on the bottom of slow cooker.
Top with half of the sausage, cheddar and mozzarella cheese, onions, green peppers, and red peppers. Repeat the layers again.
Beat eggs, milk, and salt and pepper in large bowl with a wire whisk until well blended. Pour egg mixture evenly over potato-sausage mixture.
Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.
Top with green onions, salsa, tomatoes, mushrooms, avocado- whatever you like!

Reeses Peanut Butter No-Bake Bars

Ingredients
1 cup salted butter (melted)
2 cups graham cracker crumbs
1/4 cup brown sugar
1 3/4 cup powdered sugar
1 cup peanut butter
1/2 tsp. vanilla
1 (11 oz) bag milk chocolate chips

Instructions
Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy.
Pour peanut butter mixture into a 9x13 pan.
Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. To even out chocolate, tap pan on the counter.
Refrigerate bars for one hour. Cut while bars are still cool. Enjoy!

found at http://www.iheartnaptime.net/no-bake-bars/

Cheesy Bacon Ranch Potatoes

Cheesy Bacon Ranch Potatoes
Makes a 9 x 13 pan
Ingredients:
2 pounds potatoes (unpeeled, washed and chunked)
½ cup ranch dressing (bottled)
¼ cup shredded cheddar cheese, plus more for topping (if desired)
¼ cup crumbled, cooked bacon
1 tablespoon dried dill weed
3 scallions, washed and chopped
Salt, to taste
Garlic Powder, to taste
Black ground pepper
Non-stick cooking spray

Directions:
Preheat oven to 350°F.
Mix together, in a large bowl, the ranch dressing, dill, cheese and bacon.
Add in the potatoes.
Sprinkle in a pinch of salt and pepper.
Toss to coat potatoes.
Spoon into a greased 9 x 13 baking dish.
Cover with foil.
Bake for 60 minutes.
Stir gently halfway through to get the bottom potatoes rotated so they don’t become burnt and to
ensure that the middle and top potatoes get a chance to brown.
Remove foil.
Raise oven temperature to 400 degrees.
Gently stir again, as necessary.
Bake for an additional 15 minutes, then sprinkle on a little more cheese, if desired.
Bake a few more minutes or until everything is gooey, browned and bubbly on top.
Serve with scallions sprinkled on top for garnish.

Olive Garden Zuppa Toscana Soup

Ingredients:
1 lb Italian Sausage (spicy if you prefer more heat)
5-7 slices of bacon
5 medium russet potatoes
2 c kale, chopped
1 c heavy whipping cream
1 qt water
2 cans of chicken broth
1/2 large onion
2-3 cloves of garlic, minced
2 tsp red pepper flakes
Salt and pepper

Instructions

1. Crumble the sausage onto a baking sheet. Bake the sausage in the oven at 300 degrees for about 30 minutes or until no longer pink. Place on paper towels to drain.
2. Cook the bacon and crumble into small pieces. I baked my bacon. Slice the potatoes between 1/8? and 1/4?. I used the thick setting on my mandolin. Just make the slices about the same size so they cook evenly. Dice up the onion and mince the garlic. Throw the potatoes, onion, garlic, chicken broth, and water into a large pot on medium heat until the potatoes are cooked through.
3. Prepare the kale by chopping into bite sized pieces. Kale is wonderful for soups because it holds up to the heat so well. It’s also delicious! Add the sausage, bacon, red pepper flakes, and salt and pepper to taste. Simmer for another 10 minutes, stirring occasionally.
4. During this time the potatoes will start breaking apart into smaller bite sized pieces because they are so tender. Turn the heat to low and add in the kale and heavy cream. Let the soup heat through and serve. We like to serve this soup with some grated Parmesan cheese on top. Delicious!

Adrienne found this great recipe at http://www.momontimeout.com/2011/11/olive-garden-zuppa-toscana-soup/

Chicken Florentine Bowtie Pasta

2 tablespoons extra virgin olive oil
1 cup finely chopped white onion
1 clove minced garlic
4 cups baby spinach leaves
2 cups cooked shredded chicken breast
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 Cups Philadelphia Cooking Creme
1 pound bowtie pasta or other small noodle
1 1/2 cups shredded mozzarella cheese

1. Preheat oven to 350 degrees F. and spray a 9×13 inch baking dish with non-stick cooking spray.

2. Place oil in Dutch oven or large pot over medium heat. Add onion and cook, stirring until tender, about 5 minutes. Add garlic and cook, stirring for 1 minute. Stir in spinach leaves, cook, stirring until wilted about 2 minutes. Add chicken, salt, and pepper, and cook until heated through, about 3 minutes. Add cooking cream, stirring to combine.

3. Cook pasta according to package directions, drain and run under cold water to stop cooking. Add pasta to chicken mixture stirring to combine. Transfer to prepared baking dish and top with cheese. Bake for 20 to 30 minutes, until cheese is melted.Makes 8 servings

Recipe found at: http://picky-palate.com/2011/08/05/chicken-florentine-bowtie-pasta/

MOZZARELLA MEATBALLS

This one is for you Adrienne, you may want to cut it in half, but you will still probably end up freezing a bunch!! You can serve this with BBQ sauce(recipe included), or with marinara on a sub sandwich, this is a very versatile meatball recipe!

INGREDIENTS:

• 6 lbs. lean ground beef
• 15 sticks of mozzarella string cheese
• 3 c. dry bread crumbs
• 2/3 c. milk
• 4 eggs, lightly beaten
• 1/4 c. minced onion
• 2 T. minced garlic
• 1 T. salt
• 2 tsp. black pepper

Sauce: 

1 1/3 cups ketchup
2/3 cup red wine vinegar
2/3 cup Worcestershire sauce
2/3 cup packed brown sugar
3/4 teaspoon minced garlic
1/2 teaspoon minced onion
1 teaspoon dry mustard
1/2 teaspoon black pepper

DIRECTIONS:

1 Cut each string cheese into 8 equal pieces - freeze until time to form meatballs.
2 Preheat oven to 500°F.
3 Combine beef, breadcrumbs, milk, eggs, onion, garlic, salt and pepper in large bowl.
4 Shape into 1 to 1 1/2 inch meatballs, around each piece of frozen mozzarella. Seal meatballs well to keep cheese from oozing out.
5 Mix sauce ingredients together and set aside.
6 Place meatballs closely together on lightly greased broiler pans or rimmed baking sheets. Bake for 15 minutes and cool (if planning to freeze); around 30 minutes if planning to eat right away.
7 Add sauce to last 15 minutes of baking if cooking that day. If freezing meatballs, add sauce to freezer bag and add cooked, cooled meatballs to it.
8 If cooking after freezing - thaw completely.
9 Preheat oven to 350°F.
10Pour meatballs and sauce into ungreased baking dish. Bake uncovered for 30 minutes or until meatballs are heated through. Serve over rice or noodles.

Read more: http://www.food.com/recipe/mozzarella-meatballs-297687?oc=linkback

Bourbon Street Chicken - Crockpot Style

INGREDIENTS:
2-3 lbs. boneless skinless chicken breasts, cut into bite sized pieces
2 tbls. cornstarch
2 tbls. extra virgin olive oil
2 large cloves garlic, crushed
1/4 tsp. ground ginger or more if you like a stronger ginger flavor
1/4 tsp. kosher salt
1/4 tsp. cayenne pepper - or more if you like it spicy
2 tbls. applesauce, sweetened or not
1/4 cup bourbon or whiskey
1/3 cup light brown sugar
2 tbls. ketchup
1 tbls. cider vinegar
1/2 cup water
1/3 cup lite soy sauce

DIRECTIONS:
Whisk all ingredients into a crockpot. Add chicken and coat with mixture.
Cook on low for 8 hours or high for 4 hours.
Serve over rice.

So Simple! Chicken Black Bean Green Enchilada Bake

2 cups white long grain rice
2 1/2 cups cooked, shredded chicken breast
One 15-ounce can mild green enchilada sauce
One 4-ounce can sliced black olives
One 15-ounce can diced tomatoes
1/2 cup sour cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon McCormick Gourmet Roasted Ground Cumin
One 15-ounce can black beans, drained and rinsed
2 cups shredded cheddar cheese


1. Preheat oven to 350 degrees F. and spray a 9×13-inch baking dish with non-stick cooking spray.
2. Cook rice.
3. Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.
Makes 6 to 8 servings

Baked Crab Mac & Cheese

Adrienne made us a fabulous treat for dinner the other night!  She was so excited to try something new(I will miss her when she is married).  It turned out so good I decided to post it here so I don't lose it!  Thanks Adrienne, this one's a keeper!   Found at http://willcookforsmiles.com/2013/04/baked-crab-mac-and-cheese.html

• 1 1/2 cups of dry macaroni(Adrienne used these cute little shells)
• 6 oz claw crab meat(Adrienne used imitation crab, it was good!)
• 3 tbs butter
• 2 tbs flour
• 1 large shallot, chopped finely
• 1 1/2 cups milk
• 3 oz fresh Parmesan cheese
• 8 oz sharp white cheddar cheese (block, it will melt better)
• salt, fresh cracked pepper (to taste)
• 1/4 cup bread crumbs

1. Preheat the oven to 350 and lightly grease a casserole dish.
2. Cook the macaroni according to the box instructions, drain well. Add the crab meat and set aside.
3. In a sauce pot, melt the butter (on medium heat) and add chopped shallot. Saute until fragrant.
4. Sprinkle the flour over the shallot, mix well. Slowly pour in the milk while constantly stirring with a rubber whisk. The mixture will start thickening.
5. Grate the white cheddar into the milk mixture. Add salt and pepper and keep stirring, slowly, until the cheese is melted.
6. Pour the cheese mixture into the macaroni and crab. Add half of the grated Parmesan cheese. Stir well, until all combined.
7. Transfer into a baking casserole dish. Sprinkle with bread crumbs and the other half of the grated Parmesan cheese.
8. Bake for 25-30 minutes.

Cole Slaw (Like KFC's)

DRESSING:

• 1/2 cup mayonnaise
• 1/3 cup granulated sugar
• 1/4 cup milk
• 1/4 cup buttermilk
• 2 1/2 tablespoons lemon juice
• 1 1/2 tablespoons white vinegar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
•  

SLAW:

• 1 head of cabbage
• 1 medium carrot (about 1/4 cup)
• 2 tablespoons minced onion

Instructions

1. Chop cabbage into chunks and run through your food processor, or chop fine.( I just bought a bag of Dole angel hair coleslaw mix and made my own dressing)
2. Combine all of the dressing ingredients in a large bowl, whisk well.
3. Combine cabbage, carrots, and onion and toss well. Pour dressing over the slaw and turn to coat well.
4. Cover and refrigerate for at least 4 hours before serving to allow the cabbage to soak up the marinade. Overnight is best.

Bourbon Vanilla French Toast Casserole

Bourbon Vanilla French Toast Casserole

Blue and Gold is coming up and I am helping out by making french toast casserole.  This recipe feeds quite a few and the yummy caramel like sauce on top is sooooo good!

• 1 loaf French bread, cut diagonally in 1 inch slices(I use the skinny bagettes and slice them thin or buy them already sliced off the day old bread rack)
• 6 eggs
• 3/4 cup milk
• 3/4 cup half-and-half cream
• 2 teaspoons vanilla extract
• 2 tablespoons bourbon(we actually had some...gasp! so I put it in, pretty good)
• 1/4 teaspoon ground cinnamon
• 3/4 cup salted butter
• 1 1/3 cup dark brown sugar
• 3 tablespoons light corn syrup

Cooking Directions

1. Butter a 9 x 13 inch baking dish.  In a large bowl, beat together eggs, milk, cream, vanilla, bourbon and cinnamon. Put bread slices in with the egg mixture and coat thoroughly.. Make sure that the slices are covered with the liquid mixture. Cover and place in the fridge.
2. The next morning, preheat the oven to 350 degrees F. In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture. I use a measuring cup to pour it so that I can make sure all the slices are covered.
3. Bake in preheated oven, uncovered, for 40 minutes.

Crock Pot Mongolian Beef

From:  http://www.sixsistersstuff.com/2013/01/slow-cooker-mongolian-beef.html
Mmmmmm...I just love six sisters stuff!  This meal is easy and smells SO good while cooking!  

1 1/2 pounds beef flank steak, cut into stir-fry sized strips (we used a bottom round roast because it was cheaper and it worked great)
1/4 cup cornstarch
2 tablespoons olive oil
1/2 teaspoon minced ginger
2 cloves garlic, minced
3/4 cup soy sauce
3/4 cup water
3/4 cup brown sugar
1/2 cup shredded carrots
3 medium green onions, chopped

Directions:
Spray slow cooker with non-stick cooking spray. Place cornstarch in a bowl. Coat each piece of steak in cornstarch and place in crock pot. Discard any remaining cornstarch. Combine remaining ingredients in a bowl and pour over beef in crock pot. Cook in crockpot on high for 2-3 hours or low for 4-5 hours. Serve over rice, topped with additional sliced green onions.