SUPER MOIST HONEY CORNBREAD (spread with a little honey butter goodness)

SUPER MOIST HONEY CORNBREAD

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1 cup flour

1 cup yellow cornmeal

1TBS. baking powder

1/2 tsp. salt

1 cup cream

1/4 cup oil

1/2 cup honey

2 eggs, slightly beaten

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Pre-heat oven 400*

8x8" pan well greesed.

Mix dry ingredients. Add cream, oil, honey and eggs.

Mix until just combined. Pour into prepaired pan.

Bake for 20-25 minutes. Or until toothpick inserted

into center comes out clean.

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HONEY BUTTER

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1/2 cup butter, at room temputure

1/4 cup honey

pinch of salt

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Mix until combined.

Store leftovers in small container

in the refrigerator.

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24 HOUR SALAD (this old school recipe taste so good I thought I should bring it back)

24 HOUR SALAD

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4 cups fresh spinach, chopped

1 cup mushrooms, sliced

1 cup broccoli florets, cut into 1/2" pieces

1 cup carrots, peeled and cut into slim coins

1 cup frozen peas

2 hard boiled eggs, sliced

6 slices bacon, cooked crisp and crumbled

3/4 cup cheddar cheese, shredded

2 green onions, sliced

3/4 cup mayonnaise

1 TBS. lemon juice

1/2 tsp. dried dill

salt & pepper

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In a 9x13" casserole dish, place spinach across

bottom in an even layer. Sprinkle with salt & pepper.

Layer mushrooms, broccoli, peas atop.Then carrots.

Arrange egg slices and bacon over vegetables.

Top with 1/2 cup of cheese and green onions.

For dressing combine mayonnaise, lemon juice and dill.

Spread dressing over top of salad.sealing to edge of the dish.

Sprinkle with remaining cheese and additional green onion.

Cover and let chill 2-24 hours.

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When I have guest that are vegetarian,

I serve bacon and egg on the side.

YUMMY!!!

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    Thanks Laurie.

UNION SQUARE BAR NUTS (WARNING!!! don't make these..one taste and you will be hooked)

UNION SQUARE BAR NUTS

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4 cups deluxe mixed nuts, salted

1/4 cup butter, melted

1/4 cup brown sugar

3 TBS.  fresh rosemary

1/2 tsp. Cayenne

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pre-heat oven 350*

Place nuts on a cookie sheet. Top with melted butter,

brown sugar, rosemary and cayenne.

Mix together and spread evenly over cookie sheet.

Bake 15 minutes. Give em a toss and bake 10 minutes more.

Serve warm.

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AWESOME EASY SALSA (made in 5 minutes or less)

AWESOME EASY SALSA

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1-28 oz. can whole tomatoes, juice and all

2 cans Rotell (mexican style tomatoes with chili's)

1/4 cup onion, chopped

1 clove garlic, minced
1 or 2 jalapenos, seeded and minced

1/2 tsp. oregano

1/2 tsp. salt

1/4 tsp. cumin

1/4 tsp. sugar

2 TBS. lime juice

3/4 to 1 1/2 cups cilantro, chopped

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Put everything into food processor.

Mixed until combined. Puree longer for smoother salsa.

Makes about 4 cups of deliciousness.

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CALIFORNIA GREEK SALAD (fresh and delicious)

CALIFORNIA GREEK SALAD

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1 firm but ripe avocado, cut into 1/2" pieces

6 Persian or 2 English cucumbers, peeled and diced into 1/4" pieces

1 cup cherry tomatoes, cut in half

1/4 cup red onion , minced

1/4 cup fresh parsley, chopped

1/2 cup feta cheese, diced into 1/4" pieces

Juice of 1 lemon

1/4 cup red wine vinegar

1/4 cup olive oil

1/2 tsp. dried oregano

1 tsp. Greek Seasoning (all major grocery stores carry this)

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Mix all ingredients. Taste, add a pinch of salt if needed.

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TEQUILA CHICKEN CHILI

TEQUILA CHICKEN CHILI

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Marinade

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1/2 cup tequila

1/4 cup lime juice

1 tsp. salt

1 tsp. cumin

1 tsp. cayenne

1/2 tsp. smoked paprika

2 TBS. olive oil

4 boneless skinless chicken breast

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Chili

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2 onions, chopped

2 TBS. garlic, minced

2 TBS. flour

1/4 tsp. ground cloves

1/2 or 1 tsp. cayenne (hot or not)

1 TBS. oregano

1-32 oz. can whole roasted mild Ortega chili's, chopped

4-16 oz. cans white kidney beans

8 cups chicken stock

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For marinade, mix all ingredients in a large zip lock bag.

Add chicken. Marinade for 1-4 hours.

Remove chicken and discard marinade.

Grill chicken until just cooked through. Cut into 1/2" pieces.

Add all remaining ingredients along with chicken
to a large stock pot and cook for 1 to 1 1/2 hours.

Using a potato masher lightly crush a few of the beans to thicken chili.

Taste to see if it need a little more salt.

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Top with  some crumbled tortilla chips, jack cheese

 and avocado slices.

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YUM CRUMB TOPPER (Shake some yum on top of all your baked desserts)

YUM CRUMB TOPPER

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1cup flour

1cup butter, chilled and diced

1 cup brown sugar

1/2 cup sugar

1 tsp. cinnamon

1 tsp. vanilla

pinch of salt

1 1/2 cups slivered almonds

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Mix all ingredients except the almonds in the food processor.

until combined but with some chunks left. Add almonds.

Top your favorite coffee cake or muffins.

Makes a great topping for a fruit crumble.

Store in freezer. So you always have some on hand.

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APPLE CAKE (this cake is a winner!!!)

APPLE CAKE

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3 cups flour

1 cup sugar

1/2 cup brown sugar

2 tsp. cinnamon

1/2 tsp. nutmeg

1 tsp. salt

1 tsp. baking soda
1 tsp. vanilla

11/4 cups vegetable oil

3 eggs

4 cups apples, peeled and cut into 1/4" pieces

1 cup nuts, chopped or 1 cup Yum crumb topper (recipe to follow)

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Pre-heat oven 350*

Lightly butter 9x13" pan.

Add all dry ingredients, mix. Add oil, eggs and vanilla.

Mix until combined. Fold in apples and nuts if using them.

Pour into prepared pan. Top with Yum crumb topper if using.

Bake 55-65 minutes or until when poked with a toothpick

comes out clean.

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TU TU- LA LA'S SUPER CRISPY SUGAR COOKIES

TU TU -LA LA'S

 SUPER CRISPY SUGAR COOKIES

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1 cup butter, at room temperature

3/4 cup sugar

3/4 tsp. salt

3/4 tsp. baking soda

1 TBS. vanilla

2 cups flour

1 1/2 cups rice krispys

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Pre-heat oven 300*

Mix butter, sugar, salt and vanilla until light and fluffy.

Mix in baking soda and flour until combined.

Mix in rice krispys until just combined.

Use a 2 TBS. scoop.

 Lightly butter 2 cookie sheets.

Scoop 8 cookies per sheet. Bake for 15 minutes.

Flatten cookies with spatula rotating cookie sheets

continue baking  for 25 minutes

or until slightly cracked and golden brown.

Cool completely.

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