Perfect for serving with corn bread or corn muffins.
Equal parts softened butter and honey (I typically use 4 Tbsp. butter and 4 Tbsp. honey)
Beat ingredients. If desired, chill about 1 hour to blend flavors.
Note: I usually mix the butter and honey until the mixture turns fluffy and has a texture like whipped cream.
Corn Bread / Corn Muffins
This is the recipe from the back of the Quaker corn meal container.
1-1/4 C. all-purpose flour
3/4 C. corn meal
1/4 C. sugar
2 tsp. baking powder
1/2 tsp. salt
1 C. milk
1/4 C. oil
1 egg, beaten
Heat oven to 400 degrees. Grease 8- or 9-inch pan. Combine dry ingredients. Stir in milk, oil, and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20-25 minutes, or until light golden brown and wooden pick inserted in center comes out clean. Serve warm.
Note: If you are from South Jordan, you may refer to corn bread as "johnny cakes."
Variation (my favorite way of making corn bread): For corn muffins, pour batter into 12 greased or paper-lined medium muffin cups. Bake 15-20 minutes, or until golden brown.
1-1/4 C. all-purpose flour
3/4 C. corn meal
1/4 C. sugar
2 tsp. baking powder
1/2 tsp. salt
1 C. milk
1/4 C. oil
1 egg, beaten
Heat oven to 400 degrees. Grease 8- or 9-inch pan. Combine dry ingredients. Stir in milk, oil, and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20-25 minutes, or until light golden brown and wooden pick inserted in center comes out clean. Serve warm.
Note: If you are from South Jordan, you may refer to corn bread as "johnny cakes."
Variation (my favorite way of making corn bread): For corn muffins, pour batter into 12 greased or paper-lined medium muffin cups. Bake 15-20 minutes, or until golden brown.
Fiesta Chicken Casserole
This is the only recipe I have posted to my blog that I have not personally made...but I have tasted it and, believe me, it is REALLY good! From Campbell's recipe website.
1 pkg. (15 oz.) refrigerated pie crust (2 crusts)
1 jar (16 oz.) salsa
1 can (10-3/4 oz.) cream of chicken soup
1 C. sour cream
2 C. shredded cheddar cheese (about 8 oz.)
1 pkg. (24 oz.) frozen whole kernel corn
2 cans (9.75 oz. each) chunk chicken breast in water, drained
1 can (about 15 oz.) black beans, rinsed and drained
Heat oven to 400 degrees. Let the pie crusts stand at room temperature for 15 minutes, or until they're easy to handle. Stir the salsa, soup, sour cream, cheese, corn, chicken, and beans in a large bowl. Spoon the chicken mixture into a 9x13-inch baking dish. Unfold the pie crusts on a lightly floured surface. Lay the crusts side by side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll the pie crust into a 10x14-inch rectangle. Place the pie crust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust. Bake for 40 minutes, or until the crust is golden brown.
1 pkg. (15 oz.) refrigerated pie crust (2 crusts)
1 jar (16 oz.) salsa
1 can (10-3/4 oz.) cream of chicken soup
1 C. sour cream
2 C. shredded cheddar cheese (about 8 oz.)
1 pkg. (24 oz.) frozen whole kernel corn
2 cans (9.75 oz. each) chunk chicken breast in water, drained
1 can (about 15 oz.) black beans, rinsed and drained
Heat oven to 400 degrees. Let the pie crusts stand at room temperature for 15 minutes, or until they're easy to handle. Stir the salsa, soup, sour cream, cheese, corn, chicken, and beans in a large bowl. Spoon the chicken mixture into a 9x13-inch baking dish. Unfold the pie crusts on a lightly floured surface. Lay the crusts side by side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll the pie crust into a 10x14-inch rectangle. Place the pie crust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust. Bake for 40 minutes, or until the crust is golden brown.
Pasta Salad
This is one of my favorite summer recipes because it's easy to make. It is perfect for a hot day because it is served chilled.
1 pkg. tri-colored rotini pasta
2-4 tomatoes, diced
1 small block colby cheese, cut into cubes
1 small can sliced black olives
Italian dressing (regular or fat-free)
Cook pasta according to package directions. Drain. Rinse with cold water. Place cooked pasta, tomatoes, cheese, and olives in large bowl. Toss with desired amount of Italian dressing (I probably use about one cup). Keep refrigerated.
Note: You can make this a day ahead but the pasta will absorb the dressing so be prepared to add more dressing and toss before serving.
Variation: Next time I want to add avocado to the salad.
1 pkg. tri-colored rotini pasta
2-4 tomatoes, diced
1 small block colby cheese, cut into cubes
1 small can sliced black olives
Italian dressing (regular or fat-free)
Cook pasta according to package directions. Drain. Rinse with cold water. Place cooked pasta, tomatoes, cheese, and olives in large bowl. Toss with desired amount of Italian dressing (I probably use about one cup). Keep refrigerated.
Note: You can make this a day ahead but the pasta will absorb the dressing so be prepared to add more dressing and toss before serving.
Variation: Next time I want to add avocado to the salad.
7-Up Bundt Cake
Mmmmm, this cake was so moist.
1 box lemon cake mix (or yellow cake mix for a less sweet cake)
1 box (3.4 oz.) instant lemon-flavored pudding mix
1-1/2 C. 7-up
4 eggs
3/4 C. vegetable oil
Lemon glaze, optional
In a large bowl, mix all ingredients until smooth. Pour into greased and floured 10-inch fluted cake pan and bake at 325 degrees for about 45-50 minutes, or until set. Let cool and remove from pan and place on a wire rack. Drizzle with lemon icing, if desired.
Variations: I was at the store and couldn't remember if the recipe called for a lemon cake mix or a yellow cake mix. I ended up buying the yellow cake mix and the cake still turned out yummy. In fact, it was a lot less sweet. I also tried the recipe using a chocolate cake mix and chocolate pudding, which turned out delicious. So substitute any variety of cake mix or pudding!
1 box lemon cake mix (or yellow cake mix for a less sweet cake)
1 box (3.4 oz.) instant lemon-flavored pudding mix
1-1/2 C. 7-up
4 eggs
3/4 C. vegetable oil
Lemon glaze, optional
In a large bowl, mix all ingredients until smooth. Pour into greased and floured 10-inch fluted cake pan and bake at 325 degrees for about 45-50 minutes, or until set. Let cool and remove from pan and place on a wire rack. Drizzle with lemon icing, if desired.
Variations: I was at the store and couldn't remember if the recipe called for a lemon cake mix or a yellow cake mix. I ended up buying the yellow cake mix and the cake still turned out yummy. In fact, it was a lot less sweet. I also tried the recipe using a chocolate cake mix and chocolate pudding, which turned out delicious. So substitute any variety of cake mix or pudding!
Cream Cheese Frosting
1 pkg. (8 oz.) cream cheese, softened
1/2 C. (1 stick) butter, softened
1 pkg. (16 oz.) powdered sugar (about 4 cups)
Beat cream cheese and butter with mixer on medium until blended. Gradually add sugar, beating well after each addition.
1/2 C. (1 stick) butter, softened
1 pkg. (16 oz.) powdered sugar (about 4 cups)
Beat cream cheese and butter with mixer on medium until blended. Gradually add sugar, beating well after each addition.
Banana-Sour Cream Cake
Another recipe from Kraft's website.
1 pkg. yellow cake mix
3 eggs
1 C. mashed ripe bananas (about 3 bananas)
1 C. sour cream
1/4 C. oil
Cream cheese frosting
Heat oven to 350 degrees. Beat cake mix, eggs, bananas, sour cream, and oil with mixer on low until moistened, scraping bottom of bowl often. Beat on medium for two minutes. Pour into greased and floured 9x13-inch pan.
Bake 35 minutes or until toothpick inserted in center comes out clean. Cool cake completely on wire rack.
Remove cake from pan. Carefully cut cake crosswise in half using serrated knife. Place one cake half, top side down, on plate; spread top with frosting. Top with remaining cake half, top side up. Frost top and sides. Refrigerate leftovers.
Notes: The cream cheese frosting recipe makes A LOT of frosting. A half recipe would probably be sufficient. I was not a big fan of the cream cheese frosting, but others liked it. Next time I make this recipe I want to try baking it in a bundt pan and drizzling the cake with a vanilla glaze. I also want to try substituting a devil's food or chocolate fudge cake mix and drizzling the cake with a chocolate glaze or ganache.
1 pkg. yellow cake mix
3 eggs
1 C. mashed ripe bananas (about 3 bananas)
1 C. sour cream
1/4 C. oil
Cream cheese frosting
Heat oven to 350 degrees. Beat cake mix, eggs, bananas, sour cream, and oil with mixer on low until moistened, scraping bottom of bowl often. Beat on medium for two minutes. Pour into greased and floured 9x13-inch pan.
Bake 35 minutes or until toothpick inserted in center comes out clean. Cool cake completely on wire rack.
Remove cake from pan. Carefully cut cake crosswise in half using serrated knife. Place one cake half, top side down, on plate; spread top with frosting. Top with remaining cake half, top side up. Frost top and sides. Refrigerate leftovers.
Notes: The cream cheese frosting recipe makes A LOT of frosting. A half recipe would probably be sufficient. I was not a big fan of the cream cheese frosting, but others liked it. Next time I make this recipe I want to try baking it in a bundt pan and drizzling the cake with a vanilla glaze. I also want to try substituting a devil's food or chocolate fudge cake mix and drizzling the cake with a chocolate glaze or ganache.