Wednesday, December 3, 2014

TEXAS Style Cornbread

Preheat oven to 350.

Mix dry ingredients in a large bowl:

3/4 c flour
3/4 c corn meal
3 Tbsp sugar
4 tsp baking powder
1 3/4 tsp salt

Mix wet ingredients in a medium bowl:

4 eggs, beaten
1 c sour cream
16 oz can creamed corn
1/2 c vegetable oil

Add the following to the dry ingredients:

2 c sharp cheddar cheese, shredded
1 c green pepper, chopped
1 c onion, chopped

Mix wet ingredients to the dry.

Place into greased 9x13 baking dish and baked in preheated oven for 25 - 30 minutes.

Note - ages very well, make a day or two ahead of time.  You may also brown the top in the broiler.

Saturday, October 11, 2014

White Cake

from Better Homes and Gardenc,New Cook Book, 1989

2 1/2 cups all-purpose flour
2 cups sugar
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 1/3 cups buttermilk
1/2 cup shortening
1 tsp vanilla
4 egg whites

Oven 350

In a bowl, combine flour, sugar, baking powder, bakins soda and salt.

Add buttermilk, shortening and vanilla.

Beat with an electric mixer on low speed for 30 seconds, scraping the bowl.  Beat on medium to high speed for 2 minutes, scraping the bowl.

Add egg whites and beat for 2 miutes more, scraping bowl.

Pour into 2 greased and floured9 x 1 1/2 inch round baking pans.   Bake at 350 for 30 to 35 minutes.

Thursday, April 24, 2014

Oatmeal on the Go


2 eggs
1 teaspoon vanilla extract
2 cups applesauce, unsweetened
½ cup or 1 banana, mashed
6 packets of Sweetleaf Stevia or 1½ teaspoons stevia powder or use ½ cup honey
5 cups, Old Fashioned rolled oats 
2 tablespoons flaxseed meal
1 tablespoon ground cinnamon
3 teaspoon baking powder
1 teaspoon salt
2¼ cups milk (I used almond)
Optional toppings: raisins, walnuts, chocolate chips


Preheat oven to 350 degrees.

Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl.  Add in oats, flax, cinnamon, baking powder, salt and mix well with wet ingredients.  Finally pour in milk and combine.

Spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners. Pour mixture evenly into muffin tin cups.

If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.

Bake 30 minutes until a toothpick in center comes out clean.
Cool and enjoy or freeze them in gallon freezer bags.

Wednesday, March 26, 2014


  • 1 cup brown sugar
  • 1 cup white sugar
  • ½ cup butter, melted
  • 2 eggs, lightly beaten with fork
  • 1¾ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ tablespoons unsweetened cocoa powder
  • 1 cup quick cooking oats*
  • 1¾ cups boiling water
  • 1 12 oz bag chocolate chips, divided (go for the Ghirardelli*)
  • 6 tablespoons butter
  • 6 tablespoons milk
  • 1½ cups sugar
  • ½-3/4 cup chocolate chips (Ghirardelli again, please)
  • ½-3/4 cup mini marshmallows*
  1. Preheat oven to 350. With an electric mixer, cream the butter and sugars. Add the eggs and mix well.
  2. Add flour, soda, salt and cocoa and mix until just incorporated. The batter will be very thick.
  3. Add water to oatmeal and let stand for a few minutes. Once oats are soft, add oats/water mixture to the batter and mix well. Stir in half of the bag of chocolate chips (6 ounces).
  4. Pour into a greased or buttered rectangular 9×13 cake pan. Sprinkle the top of the cake with the rest of the bag of chocolate chips (6 ounces).
  5. Bake at 350 for 30-40 minutes or until the surface springs back lightly when touched and your house smells amazing. Do not overbake. Let cool completely.
  6. For the frosting, melt the butter, sugar, and milk in a large saucepan over medium-low heat. Bring to a boil and boil for 30 seconds.
  7. Reduce heat to low and add chocolate chips and marshmallows. Stir or whisk until frosting is smooth. Pour immediately over the cooled cake. The frosting crystallizes almost immediately as it cools so it’s important to get it on the cake while it’s still piping hot. Allow the frosted cake to cool for 5 minutes before serving. Or… not.
*You can substitute rolled oats for the quick cooking oats, but they should be soaked in the boiling water for at least 10 minutes. Also, if you use rolled oats, the texture of the cake will be different as the oats will be more noticeable. *Any chocolate chips will work. *Regular size marshmallows work, too. They just take longer to melt.

Thursday, February 13, 2014

Beef Stroganoff - Slow Cooker

1 lb cubed stew meat
1 10 3/4 oz. can condensed mushroom soup
4 oz fresh mushroom, halved (canned will work too)
1 onion, chopped
1 clove garlic, minced
1 c beef broth
Worcestershire sauce to taste
red wine to taste
dash paprika
1/2 c sour cream
1 Tbsp flour
1 Tbsp Dijon mustard
1 pkg egg noodles

Combine soup, mushrooms, onion, garlic, broth, Worcestershire sauce, wine, and paprika in slow cooker.  Add meat.  Cook on low for 7-8 hours or high for 5 hours.

Combine sour cream, flour and mustard and add to slow cooker for 15 minutes on low at the end.

Cook noodles separately.  Top with beef stroganoff and garnish with parsley.