Golden Sweet Cornbread

Golden Sweet Cornbread
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This is a great, slightly sweet Corn Bread recipe. Excellent with Chili or just a little butter and honey
Golden Sweet Cornbread
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This is a great, slightly sweet Corn Bread recipe. Excellent with Chili or just a little butter and honey
Ingredients
Instructions
  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.
  3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
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Cranberry Granola Bars

Cranberry Granola Bars
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Cranberry Granola Bars
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Instructions
  1. Preheat oven to 350 F.
  2. Sift together flour and baking powder in a bowl.
  3. Combine next 3 ingredients in a bowl and mix with an electric mixer on high speed until smooth. Make sure there are no lumps of brown sugar.
  4. Add dry ingredients and beat on low speed until just blended.
  5. Stir in granola and dried fruit. The batter will be very thick.
  6. Transfer batter to a lightly oiled baking dish and smooth the top.
  7. Bake 20-25 minutes, or until golden brown. This recipe serves 12.
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Brian’s Apple Brownies

Brian's Apple Brownies
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Brian's Apple Brownies
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Ingredients
Instructions
  1. Heat oven to 350. Grease a 15 1/2x10 1/2x 1 inch jelly-roll pan.
  2. Mix flour, baking soda, salt and cinnamon in a large bowl.
  3. Whisk oil and eggs in another large bowl until blended and smooth.
  4. Stir in sugar and vanilla.
  5. Stir in flour mixture until blended.
  6. Stir in apples, nuts and raisins, if using. Mixture will be very stiff.
  7. Spread evenly in prepared pan. Bake 40 to 45 minutes until top is golden and toothpick comes out clean. Let cool completely on wire rack. Cut into 40 squares.
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Apricot-Oatmeal Bars

Apricot-Oatmeal Bars
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Apricot-Oatmeal Bars
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Ingredients
Instructions
  1. Preheat oven to 325 F. Lightly oil an 8 12 inch baking dish or coat it with nonstick cooking spray and set aside.
  2. Combine first 5 ingredients in a bowl with fingertips until no lumps of brown sugar remain.
  3. Drizzle oil and fruit juice over oats and mix in with fingertips until evenly moistened and crumbly. Set aside half for the topping.
  4. Press the remainder evenly in bottom of prepared baking dish.
  5. Spread apricot preserves over top.
  6. Sprinkle with reserved oat topping.
  7. Bake 30-40 minutes, or until golden. Let cool in baking dish on a rack. Cut into bars and store at room temperature in an airtight container. This recipe serves 15.
Recipe Notes

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Hidden Valley Oyster Crackers

Hidden Valley Oyster Crackers
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Hidden Valley Oyster Crackers
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Ingredients
Instructions
  1. Place crackers in a gallon-size Glad-Lock® Zipper™ Storage Bag.
  2. Pour oil over crackers; seal bag and toss to coat.
  3. Add dressing mix and spice; seal bag and toss again until coated.
  4. Bake on ungreased baking sheet at 250°F for 15 to 20 minutes or until golden brown.
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Pineapple Upside Down Cake (Mix)

Pineapple Upside Down Cake (Mix)
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Pineapple Upside Down Cake (Mix)
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Ingredients
Instructions
  1. Preheat oven to 350°. Chop nuts, set aside.
  2. Melt butter in 12” oven-proof skillet. Remove from heat, stir in brown sugar and stir until well blended.
  3. Drain pineapple reserving juice, set aside.
  4. Arrange pineapple slices over sugar mixture. Place a cherry half in center of each slice. Sprinkle with nuts.
  5. Add enough water to pineapple juice to make 1 1/3 cups liquid.
  6. In bowl combine cake mix, liquid, eggs and oil; whisk until well blended and smooth.
  7. Pour over pineapple in skillet. Bake 35-40 minutes.
  8. Remove from oven Cool 5 minutes, loosen edges of cake and invert onto large serving plate. Cool slightly. Top with cool whip and serve.
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Chocolate Pudding Cake

Chocolate Pudding Cake
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Chocolate Pudding Cake
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Ingredients
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In an 8x8 inch square pan, stir together the flour, white sugar, 1/4 cup of cocoa, baking powder and salt.
  3. Add milk and oil, mix well.
  4. Sprinkle brown sugar, remaining cocoa and chocolate chips over the mixture.
  5. Add the vanilla to the hot water, then pour the water over the top.
  6. Bake for 30 to 35 minutes in the preheated oven, until the surface appears dry.
  7. Serve warm with a spoon or at room temperature.
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Grandma Hiers’ Carrot Cake

Grandma Hiers' Carrot Cake
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Recipe courtesy Paula Deen
Grandma Hiers' Carrot Cake
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Recipe courtesy Paula Deen
Ingredients
Frosting
Instructions
  1. Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.
  2. In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.
  3. Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes.
  4. Remove from pans, place on waxed paper and allow to cool completely before frosting.
For the fosting
  1. Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts.
  2. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.
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Shrimp and Sausage Gumbo

Shrimp and Sausage Gumbo
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Shrimp and Sausage Gumbo
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Ingredients
Instructions
  1. Heat 6-quart Dutch oven on medium-high until hot. Add sausage links and cook 8 minutes or until well browned, turning frequently.
  2. Transfer sausages to plate to cool slightly, about 10 minutes. When cool, cut sausages into 1/2-inch- thick diagonal slices.
  3. While sausages cool, discard all but 1 tablespoon drippings from Dutch oven. Add oil to Dutch oven and heat on medium. (If your sausages are very lean and you do not get 1 tablespoon drippings, add enough additional oil to drippings to equal 1/4 cup fat total.)
  4. Gradually stir flour into drippings until blended, and cook 4 to 5 minutes or until flour mixture (roux) is deep brown, stirring constantly.
  5. Add green pepper, onion, celery, and garlic, and cook 5 to 6 minutes or until all vegetables are tender, stirring occasionally.
  6. Return sausages to Dutch oven; stir in broth, tomatoes, water, okra, bay leaf, oregano, thyme, and 1/4 teaspoon salt; heat to boiling on high.
  7. Reduce heat to low; cover and simmer 30 minutes to blend flavors.
  8. Meanwhile, prepare rice as label directs.
  9. In medium bowl, toss shrimp with 1/4 teaspoon salt.
  10. Add shrimp to Dutch oven; cook 2 to 3 minutes or until opaque throughout.
  11. To serve, discard bay leaf. Serve gumbo in large bowls. Top each serving with a scoop of rice. Makes about 10 cups.
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Five Cheese Macaroni

Five Cheese Macaroni
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Five Cheese Macaroni
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Ingredients
Instructions
  1. Bring a large pot of lightly salted water to a boil. Add the oil and the pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In microwave, melt 8 tablespoons butter; stir into the macaroni.
  4. In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
  5. Add the half and half, 1 1/2 cups of cheese mixture, cubed velveeta, and eggs to macaroni; mix together and season with salt and pepper.
  6. Transfer to a lightly greased deep 2 1/2 quart casserole dish.
  7. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
  8. Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.
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