Skillet Sizzled Cornbread

 1 C cornmeal

1 C all purpose flour

1 Tbls baking powder

1/4 tsp salt

1/4 tsp soda

1 1/4 C buttermilk + sour cream

1 large egg

4 Tbls sugar

1/4 C oil

4 Tbls butter

Preheat oven to 376. Combine cornmeal, flour, baking powder and salt. In a 2nd bowl, stir the baking soda into the buttermilk mixture. 

In a separate bowl, whisk together the egg, sugar, oil, and buttermilk mixture. Spray an 8-9” cast iron skillet with PAM. Put the skillet on med-high heat, add the butter, and heat until butter melts and just starts to sizzle.

Tilt the pan to coat the bottom and sides. Add the wet ingredients to the dry and quickly stir together, using only as many strokes as needed to combine. Scrape the batter into the hot, buttery skillet. Immediately put the skillet in the oven and bake until golden brown, about 25 minutes. Cut into wedges and serve. 

Angela's French Dip Sandwhiches

Slow Cooker French Dip Sandwiches

We cooked this sandwich in a slow cooker. This not only makes the house smell great, it also leaves the meat tender and juicy. Perfect for this sandwich!

CourseMain Course

CuisineAmerican

Keywordeasy dinner recipes, slow cooker recipes, weeknight dinner recipes

Prep Time5 minutes

Cook Time8 hours 10 minutes

Total Time8 hours 15 minutes

Servings8 servings

Calories600kcal

Ingredients

• 21 ounces condensed French Onion Soup 2 cans
• 10.5 ounces Beef Consomme 1 can
• 3-4 pounds beef chuck roast
• 8 sandwich rolls
• 8 slices provolone cheese

Instructions

• Place the roast in a slow cooker. Pour the soup and consomme over the top.
• Cover and cook on low for 8 hours or high for 4 hours.
• Remove 3 cups of the juice from the slow cooker with a measuring cup or ladle and add to a small sauce pan. Turn heat to medium and bring to a boil. Reduce to a hard simmer and let cook until reduced by half, about 10 minutes.
• Transfer the beef to a pie plate and shred with a fork.
• Place the sandwich rolls in a 9x13 pan and spoon meat into each roll. Top with provolone cheese. Cover with foil and bake at 350 degrees for 5 minutes or until the cheese is melted.
• Serve immediately with the sauce on the side for dipping.

Notes

PLEASE NOTE: All slow cookers are different and some take longer/shorter than others. If your meat is not easily shredding after cooking, keep cooking it! It will get tender and easy to shred if it cooks long enough. If you double this recipe or use a larger roast, you will need to add cooking time as well.

Nutrition

Calories: 600kcal | Carbohydrates: 34g | Protein: 47g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 139mg | Sodium: 1215mg | Potassium: 1015mg | Fiber: 1g | Sugar: 3g | Vitamin A: 270IU | Calcium: 309mg | Iron: 5.6mg

Bonnie's Chicken Salad

 Bonnie Costley's Chicken Salad

Serves about 8

• 1 Can Shredded Chicken or 1 lb boneless, skinless chicken breast cooked and shredded
• 1/2 C slivered almonds
• 8 oz can chopped water chestnuts, drained
• 1/2 C chopped celery
• 1 small can of pineapple tidbits
• 1/2 lb of grapes, sliced in half
  Dressing:
• 3/4 C mayonnaise
• 1/2 T soy sauce
• 3/4 tsp curry powder

1. Mix salad ingredients together in a bowl. 
2. Mix dressing ingredients together in a small bowl. 
3. Add dressing to salad ingredients.
4. Let chill in fridge for 1-24 hours. 
5. Serve on lettuce or croissants.

Spinach Salad

 At Carol's baby shower: 

red wine vinegrette: 

1/4 c red wine vinegar

1/2 cup extra virgin olive oil

1 glove garlic minced

2 tsp dijon mustard

1 tsp sugar

1/2 tsp salt

black pepper to taste

Sweet/spicy nuts

1/4 cup water

1/4 cup granulated or brown sugar

pinch cayenne pepper

pinch salt

1 cup walnuts or pecans

Salad:

16oz baby spinach or spring greens

1/2 small red onion

6-8 slices bacon

1 cup feta

1 cup dried cranberries

1-2 honeycrisp apples

Baby Shower Pasta Salad

 Salad: 

pasta (any noodle but the shower used mostaccioli)

peppers

tomato

avocado

feta

Sauce: 

1/2 C olive oil

2 T lemon juice

2 T white wine vinegar

1 tsp oregano

1 tsp rosemary

1 tsp salt

1/2 tsp pepper

dash of sugar  

 BANANA-WALNUT MUFFINS 

 *BANANA MUFFINS WITH COCONUT & MACADAMIA  

this recipe is from cooks illustrated-MOM is giving her * for a delicious recipe

***These are the best

BE sure to use bananas that are very heavily speckled or even black; less-ripe bananas will produce dry muffins with less flavor.  You can substitute thawed frozen bananas; be sure to add any juice that is released as the bananas thaw.  

I'm giving you my favorite, which is the Banana with Coconut & Macadamia nuts  but you can substitute in and use other combinations that you like: Walnuts, chocolate chunks, sesame seeds, or Peanuts.

Bake at: 425 degrees

Makes: 12 muffins

1 2/3 cups (9 1/8 ounces) bread flour

1 Tlb baking powder

1/2 tsp. baking soda

1/2 tsp. table salt

_________________________

4-5 very ripe large bananas, peeled and mashed (2 Cups)

1/2 cup (5 ounces) plus 1 tablespoons sugar separated in another dish for sprinkling on after baking

2 large eggs

1/3 cup vegetable oil

2 tsp. vanilla extract

1/3 cup finely chopped toasted macadamia nuts-toasted- keep 2 Tlb. in separate bowl

1/3 cup sweetened flaked coconut -toasted

________________________

1.  Adjust oven rack to middle position and heat oven to 425 degrees.  Grease or insert muffin papers into     12 - cup muffin tin. 

2.  Whisk flour, baking powder, baking soda, and salt together in medium bowl.

3.  Whisk bananas, 3/4 cup sugar, eggs, oil, and vanilla in mixer and combine.

4.  Add flour mixture and whisk until fully combined.  

5.  Stir in toasted macadamia nuts and coconut.

6.  Scoop batter into muffin tin.  Aprox. 1/2 cup batter per cup; cups will be very full

7.  Sprinkle the tops with 1 Tlb. sugar and 2 Tlb. macadamia nuts

8.  Bake until tops are golden brown and toothpick inserted in center comes out clean, 14-18 mins

9.  Let muffins cool in muffin tin on wire rack for 10 mins.  Remove muffins from tin and let cool