Recipe Catch Up

No, not a ketchup recipe, but lots of other recipes! I always get behind on my recipe posting! If reading recipes is your thing, checking out my new link at the top of the page! I also made one for farming tutorials and Henry! Anyways, hope you enjoy!

Golden Sweet Cornbread

 1 cup all-purpose flour

1 cup yellow cornmeal

2/3 cup sugar

1 teaspoon salt

3 1/2 teaspoons baking powder

1 egg

1 cup milk

1/3 cup vegetable oil

Preheat oven to 400 degrees. Spray a 9-inch round cake pan with non-stick cooking spray. In large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until combined. Pour batter into pan. Cook for 25 minutes.

(I used a muffin pan for these!)

Mexican Cornbread

1 cup all purpose cornmeal

1/2 cup all purpose flour

2 tbsp. baking powder

2/3 cup milk

2 eggs

1/2 tsp salt

1/3 cup vegetable oil

1/2 cup chopped onion

1 (14oz) can creamed corn

1 cup cheddar cheese

Preheat oven to 350 degrees. Grease 8x8 or 9x9 inch pan. In large bowl, mix cornmeal, flour, baking powder, milk, eggs, salt and oil. Stir in onion and corn. Pour half of batter into pan. Top with cheese. Pour remaining batter on top of cheese. Bake about 35 minutes until golden.

(So moist!) 

Homemade Poptarts 

Pastry:

4 cups all-purpose flour

1 3/4 cups shortening

1 tablespoon sugar

2 teaspoons salt

1 tablespoon vinegar

1 egg

1/2 cup very cold water

Filling:

1) Use a couple teaspoons jam of your choice.

2) Or, for brown sugar ‘n’ cinnamon PopTarts melt 3 tablespoons butter and combine 1/3 cup sugar, 1/3 cup brown sugar, and 1 tablespoon cinnamon in a small bowl. Brush melted butter on each piece then sprinkle with the brown sugar mixture.

Powdered Sugar Icing:

Combine 1/2 cup sifted powdered sugar, 1/4 teaspoon vanilla, and enough milk (one to two teaspoons) for drizzling consistency.

Directions

For the pastry: Add flour, shortening, sugar, and salt to a large bowl. Mix flour and shortening with a pastry cutter until it looks nice and crumbly. In a small bowl, whisk together the vinegar, egg, and water. Add to the flour mixture, stirring in till well-moistened. Stick your hands in there and shape it into a ball. (Don’t overhandle.) Divide dough into equal halves. Wrap each half with plastic and refrigerate for at least 15 minutes before using. (You can also prep your pastry a few days ahead and refrigerate till Homemade PopTart-making day.) After dough is chilled, roll out in two long strips six inches wide. Cut into three-inch sections. Your mileage will vary depending on how thin you roll the pastry, but you should come out with 8 to 10 big, full-size, rectangular PopTart pieces per strip. Place filling in the middle of the strips for the bottom layer.

Using the other strip, place tops on PopTart pieces, pinching all the way around the sides to seal. Press a fork all around the sides then prick the centers to vent. Transfer to a greased baking sheet using a spatula.

Bake at 400-degrees approximately 15 minutes, switching oven racks halfway through baking. (Note: Start baking on the top rack then move the pan to the bottom rack after about 8 minutes.) Cool and top with icing (and candy sprinkles if desired).

(I'm hoping the next time I make these, they will be prettier! I used my homemade strawberry freezer jam, blueberry freezer jam, and also made some brown sugar ones...yummy!)

Chicken Spaghetti

 2 cups Cooked Chicken

3 cups Dry Spaghetti, Broken Into Two Inch Pieces

2 cans Cream Of Mushroom Soup

2 cups Grated Sharp Cheddar Cheese

¼ cups Finely Diced Green Pepper

¼ cups Finely Diced Onion

1 jar (4 Ounce) Diced Pimentos, Drained

2 cups Reserved Chicken Broth From Pot

1 teaspoon Lawry's Seasoned Salt

⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper

Salt And Pepper, to taste

1 cup Additional Grated Sharp Cheddar Cheese

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

(The bell pepper and onions were a bit too crunchy for me, so next time I make this, I think I will cook them before I add them to the spaghetti.)

Brownie Pillow Cookies

1 package brownie mix

1 cup butter, room temperature

1 1/2 cups packed light brown sugar

2 large eggs, plus 1 egg yolk

1 tablespoon vanilla

2 1/2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

12 oz. bag miniature semi-sweet chocolate chips

Make brownies according to package and let cool. Cut about ten 1 inch squares. For the chocolate chip cookie dough, beat butter with a mixer until creamy.Add brown sugar and beat until smooth. Add eggs, yolk and vanilla. Beat until smooth. Combine flour, baking powder, soda and salt in a medium bowl and stir together with a wire whisk. Add flour to butter mixture and beat until combined. Stir in mini chips.

Let dough chill covered in the refrigerator for at least an hour. Preheat oven to 350 degrees. Use a measuring cup to scoop batter by the 1/2 cup. Since it’s chilled, you may need to pack it with a spoon. Then use the spoon to remove the dough from the cup and place it on parchment paper. Work quickly so the dough remains chilled or either prepare one cookie at a time so the rest of the dough remains cold. After the dough is on the parchment paper, make an indention and place a 1 inch square brownie in the center. Press the brownie down gently and work the remaining dough around the brownie. You can use your hands to shape the dough into a ball. During this step, I found it easier to use a piece of parchment paper as a work surface since the dough can get sticky and then I used another piece of parchment paper for the baking sheet. If your dough gets too soft, you can chill the rolled dough balls for a few minutes right before baking. Prepare six cookies at a time using a large baking sheet (15 X 20) and bake at 350 degrees for about 18 minutes. Return the remaining dough to the refrigerator until time to bake the second batch. Cool on the baking sheet for a few minutes and then cool completely on a wire rack. Makes about ten cookies using a little less than a 1/2 cup of dough for each cookie.If your cookies start to get too brown before they are done baking, you can place a sheet of aluminum foil over top for the last few minutes.

(These are so good! And if you can see in the picture, they are bigger than my hand! Also, if you happen to be a member of the Alabama Farmer's Federation and are looking for a cookie recipe for the cookie contest, hands off! It's mine! haha.)

Country Apple Dumplins

2 large Granny Smith apples, peeled and cored

2 (10 ounce) cans refrigerated crescent roll dough

1 cup butter

1 1/2 cups white sugar

1 teaspoon ground cinnamon

1 (12 fluid ounce) can or bottle Mountain Dew

Directions

1.Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

2.Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.

3.Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew over the dumplings.

4.Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

(These go fast at church dinners! You can also use Sprite.)