Buttermilk Cornbread
1 cube butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup flour
1/2 teaspoon salt
1. Preheat oven to 375 degrees. Grease an 8 inch square pan.
2. Melt butter. Pour melted butter into large mixing bowl. Stir in
sugar. Quickly add eggs and beat until well blended. Combine
buttermilk with baking soda and stir into mixture. Stir in
cornmeal, flour, and salt until will blended and few lumps remain.
Pour batter into the prepared baking dish.
3. Bake for 30 to 40 minutes, or until a toothpick inserted in the
center comes out clean.
You can double this recipe and bake in 9 x 13 glass baking dish.
Cilantro Lime Rice
2 tablespoons butter
1 1/4 cups rice
2 1/4 cups chicken broth
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
juice and zest of 1 large lime
2 tablespoons chopped cilantro
1/4 teaspoon cumin
In a skillet, melt butter and add rice. Let cook for 1-2
minutes. Add remaining ingredients and bring to a boil.
Reduce heat, cover and cook for 18-20 minutes. Fluff with
fork and serve.
Twice baked potatoes
8 baking potatoes - skins cleaned
2 sticks butter
1 c. cooked bacon pieces
1 c. sour cream
1/4 t. Lawry's seasoned salt
1 c. grated cheddar/jack cheese
ground pepper
1 green onion, if desired
cheese for tops
Bake potatoes on cookie sheet at 400 degrees for 1 hour and 15 minutes. Slice up two sticks of butter and add to a mixing bowl. Add the bacon and sour cream to the butter. When potatoes are down, slice in 1/2 lengthwise and scoop out insides into the mixing bowl. Try to leave some in for support of the shell, but take most of it out. Lay hallowed out potato shells back onto cookie sheet. Begin smashing the potatoes and other ingredients in bowl. Add 1/4 t. Lawry's salt and 1 c. grated cheese. Sprinkle pepper to your liking. At this point, you can stuff the shells and freeze in ziplock bags, place in fridge for up to three days or continue to bake them and serve right away. For added flavor, chop up one green onion and add to the mixture. Do not freeze mixture with green onion added, it will not taste good! Place stuffed shells on cookie sheet, top with grated cheese and bake for 15-20 minutes at 350 degrees.
Parmesan Fries
1 egg white, lightly beaten
1/4 cup grated parmesan cheese
3/4 stp garlic salt
1 1/4 lb. Yukon gold or russet potatoes (about 3 medium), washed and cut into wedges.
Preheat oven to 425. Combine egg white, cheese and garlic salt. Add to potatoes; toss to coat. Spread onto greased large baking sheet. Bake 45-50 until tender.
Glazed Carrots
baby carrots
honey
butter
salt and pepper
Steam baby carrots until tender. Place in bowl with small amount of butter on bottom. Pour a little honey on top and stir. Salt and pepper to taste.
Fruit "Margarita" Dip
1 pkg. (8oz) Philadelphia Cream Cheese, softened
1/4 cup frozen limeade concentrate, partially thawed
2 Tbsp. orange juice
1/2 cup thawed Cool Whip Whipped Topping
Beat cream cheese, limeade concentrate and orange juice in medium bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping; cover.
Refrigerate at least 1 hour. Serve with cut up fresh fruit and Nilla Wafers.
Bread sticks
-Rhodes white dinner rolls, thawed but not raised
-melted butter
-Parmesan cheese
-garlic salt
Roll out each dough ball into desired length. Roll dough into melted butter and place in baking dish or on jelly roll pan. Cover with Parmesan cheese and sprinkle garlic salt on top. Let raise then bake at 350 for 12-15 minutes.
I like to place my dough in the fridge over night to thaw out. Or out on counter first thing in the morning to be ready by noon. You can also place frozen in the microwave for 30 seconds at a time until thawed.
For a quick raise: preheat oven to 200. Boil water in small pan, then place in cake pan. Turn oven off once preheated and place cake pan on lower shelf and bread sticks on shelf above. Close oven and let sit for 1 hour to 1 1/2 hours until raised. Remove water pan and bake as usual.
