Awesome Sweet Cornbread
This is my new favorite cornbread. It is soooo amazingly delicious. Very moist and slightly sweet. My husband and I couldn’t quit eating it!!
- 1 1/2 cups all-purpose flour
- 2/3 cups sugar
- 1/2 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups whole milk
- 2 large eggs, lightly beaten
- 1/3 cup canola oil
- 3 tablespoons butter, melted
Preheat oven to 350 degrees. Grease an 8-inch square baking pan.
Combine flour, sugar, corn meal, baking powder and salt in medium bowl. Combine milk, eggs, oil and butter in small bowl and mix well. Add to flour mixture and stir just until blended.
Pour into baking pan. Bake for 35 to 40 minutes or until wooden pick comes out clean.
Serves 9 to 12.
*For corn muffins, spoon batter into muffin cups 2/3 full. Bake for 18 to 20 minutes or until wooden pick comes out clean. Cool for 5 minutes before removing from pans.
“God’s gift of the Holy Spirit in our lives is available to each of us today.”
Oh Henry Bars
This vintage recipe is well over 50 years old. I have been making it since I got married 56 years ago. I have seen it made with oatmeal, but I have always used Special K, which I prefer.
- 1 cup white syrup
- 1 cup sugar
- 1 1/2 cups peanut butter (I used creamy)
- 6 cups Special K
- 1 cup butterscotch chips
- 1 cup chocolate chips
Bring syrup and sugar to boil in a large pan. Take off heat and add peanut butter. Then mix in Special K. Press into a greased jelly roll pan (cookie sheet).
Melt butterscotch chips and chocolate chips in microwave for 1 to 2 minutes until melted. Spread over bars and cool in refrigerator.
Cut into bars (size is your choice). Makes 32 large bars.
“Only Jesus, the Living Water, can satisfy our thirst for God.”
Easy Toasted Coconut Pie
Quick, easy and yummy!
- 2 oz. semi-sweet chocolate, chopped or use chocolate chips
- 2 cups thawed Cool Whip, divided
- 3/4 cup coconut, toasted, divided
- 1 ready-made graham cracker crust (6.oz.)
- 1 (3.4-oz.) pkg. coconut cream instant pudding
- 1 1/2 cups whole milk
Toast coconut in a 350 degree oven for 7 to 10 minutes. Melt chocolate in microwave.
Mix 1 cup Cool Whip and 1/4 cup coconut into the melted chocolate. Spread on bottom of crust.
Beat pudding mix and milk with whisk until thickened. Pour over chocolate layer in crust. Top with remaining Cool Whip and coconut.
Refrigerate for 4 hours.
“We were created to enjoy God forever.”
You can make this quick and easy soup in a half hour if you have all the ingredients on hand. This is scrumptiously delicious! On this beautiful, but very cold day, it tasted so good. I can’t wait to have seconds.
- 1 (14.5-oz.) can petite diced tomatoes
- 1 (6-oz.) can tomato paste
- 1 to 1/2 cups chopped onion
- 4 (14.5-oz.) cans beef broth
- 2 cups water
- 1 (32-oz.) pkg. frozen meatballs (I used slightly more)
- 1 1/2 cups small pasta, uncooked (I used ditalini)
- Salt and pepper to taste
- Garnish: grated Parmesan cheese
Mix together all ingredients except garnish in a large stock pot over medium heat. Bring to a boil; reduce heat to medium-low. Cook, stirring occasionally, for 20 minutes, or until pasta is tender and meatballs are warmed through. Garnish servings with Parmesan cheese.
Makes 6 to 8 servings.
“Care for creation honors the Creator.”
White Sauce Chicken Enchiladas
This is so easy to make and very delicious. Make sure you use small tortillas. I used medium to large size and they were too big and didn’t fit on the plate very well.
I also think that if you like it more spicy, use Pepper Jack cheese. I didn’t think the chilies gave it much heat at all.
- 2 1/2 cups cooked and shredded chicken
- 3 cups shredded Monterey Jack cheese, divided
- 10 small soft flour tortillas
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4-oz.) can diced green chilies (I used milk, but you can use whatever heat you like.)
Preheat over to 350 degrees.
Combine shredded chicken and 1 cup cheese. Fill tortillas with mixture and roll each one. Place in a greased 9 x 13″ casserole dish.
Melt butter in a pan over medium heat. Stir in flour and whisk for a minute over heat until slightly thickened. Add broth and whisk together. Cook over heat until it’s thick and bubbles up. Take off heat and let cool slightly before adding in sour cream. (If too hot, it may curdle.)
Pour mixture over enchiladas and add remaining cheese to top. Bake for 20 to 23 minutes then broil for 3 minutes to brown the cheese.
“By God’s grace, we can have our best witness in the worst of times.”
Raisin Bran Muffins with Maple Syrup
These muffins are delicious! I used black walnuts in these because I love black walnuts for one, and because that is all I had in the house when I baked them. But you can use any nut you like or leave them out all together.
If you don’t want to make all of the muffins at one time, you can refrigerate the batter and bake whenever you want them.
- 3/4 cup maple syrup
- 2 eggs
- 2 1/2 cups raisin bran flakes, crushed
- 1 cup buttermilk or sour milk
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 cup chopped nuts
Heat oven to 400 degrees.
Combine maple syrup and eggs, then crushed raisin bran flakes. Let the mixture stand for 5 minutes.
Using a wooden spoon, beat in the buttermilk or sour milk. (I didn’t have buttermilk so I made sour milk by adding 1 tablespoon white vinegar or lemon juice to one cup whole milk and let it sit for about 10 minutes.) Stir in flour and baking soda and fold in chopped nuts.
Pour batter into greased muffin pans. Bake for about 20 minutes.
Makes 12 muffins.
“Yielding to the Holy Spirit leads to right living.”