Sweet Corn Bread Recipe

I love me some sweet corn bread. Derek usually isn't a fan of corn bread but he liked this version because "it wasn't too gritty." This is one of those top secret recipes on the back of the box (Albers yellow corn meal box to be exact).

1 1/2 cups all purpose flour

2/3 cup granulated sugar

1/2 cup yellow corn meal

1 T. baking powder

1/2 t. salt

1 1/4 cups milk

2 large eggs, lightly beaten

1/3 cup vegetable oil

3 T. butter, melted

Preheat oven to 350. Grease an 8 inch square baking pan.

Combine flour, sugar, corn meal, baking powder, and salt in a medium bowl. Combine milk, eggs, vegetable oil, and butter in a small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared baking pan.

Bake for 35 minutes or until wooden pick inserted in center comes out clean. Cool on a wire rack, but serve warm.

Chicken Tortilla Soup

For the Mathews' FHE this month we decided to do a soup sampler for dinner. Everyone brought different yummy soups and I love getting to try a little of each. We (and by we, I mean Derek) made Chicken Tortilla Soup. I found this recipe (see I'm a good help) on the Pioneer Woman's blog: ( http://thepioneerwoman.com/cooking/2011/01/chicken-tortilla-soup/ ). I suggest that you check it out as we puts up pretty pictures and takes you step by step through making the soup. My only suggestions is don't skip the garnishes, especially the avocado.

Chicken Tortilla Soup

Ingredients

• 2 whole Boneless, Skinless Chicken Breasts
• 1 Tablespoon Olive Oil
• 1-½ teaspoon Cumin
• 1 teaspoon Chili Powder
• ½ teaspoons Garlic Powder
• ½ teaspoons Salt
• 1 Tablespoon Olive Oil
• 1 cup Diced Onion
• ¼ cups Diced Green Bell Pepper
• ¼ cups Red Bell Pepper
• 3 cloves Garlic, Minced
• 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
• 32 ounces, fluid Low Sodium Chicken Stock
• 3 Tablespoons Tomato Paste
• 4 cups Hot Water
• 2 cans (15 Oz. Can) Black Beans, Drained
• 3 Tablespoons Cornmeal Or Masa
• 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
• _____
• FOR THE GARNISHES:
• Sour Cream
• Diced Avocado
• Diced Red Onion
• Salsa Or Pico De Gallo
• Grated Monterey Jack Cheese
• Cilantro

Preparation Instructions

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it!

Smores Bars

Smores Bars

I found this recipe in a Family Circle magazine. I love smores and my family loved these smores bars.

Ingredients

Crust

• 14 graham crackers crushed (2 1/4 cups)
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, melted (3/4 stick)

Brownie

• 6 ounces bittersweet chocolate, chopped
• 3/4 cup unsalted butter (11/2 sticks)
• 3 eggs
• 11/4 cups sugar
• 1 cup flour
• 1 teaspoon salt
• 2 teaspoons vanilla extract

Topping

• 1 – 7.5 oz jar of marshmallow cream (about 11/2 cups)
• 2 tablespoons milk
• 1 cup mini chocolate Kisses*
• 3 graham crackers, broken up

* I used chocolate chips

Crust Instructions

In a small bowl combine graham cracker crumbs, sugar, salt, and melted butter until evenly moistened. Transfer crumb mixture to a 13 x 9 x 2 inch baking pan; press crumb mixture evenly over the bottom and up sides of pan. Refrigerator until chilled and set.

Brownie Instructions

• Combine bittersweet chocolate and butter in a microwave safe glass bowl. Microwave 1 minute. Stir the chocolate mixture until smooth. If necessary, microwave another 15 seconds to melt.

• In a large bowl, beat together eggs and sugar on medium-high speed until well blended. Reduce speed to medium and gradually add the melted chocolate mixture; beat until smooth.

• Stir the flour and salt into the above mixture; stir in vanilla until smooth. Scrape brownie mixture into the crust-lined baking pan; smooth the top level.

• Bake at 350° for 30 minutes or until toothpick inserted in center tests clean.

Topping Instructions

• While crust/brownie is baking whisk together the marshmallow creme and the milk until well blended and smooth.

• When the crust/brownie is done, pour the marshmallow topping mixture over the brownie layer. Tilt the pan to level the topping or spread it, covering the brownie layer completely.

• Sprinkle the mini chocolate Kisses evenly over the marshmallow topping, then scatter the broken graham crackers over the top. Bake at 350° for 3 minutes or until chocolate Kisses are glossy and the marshmallow topping is set. Let cool completely in the pan on wire rack. Cut into bars.

Chicken Artichoke Casserole

I'm always looking for recipes that are different from our normal routine. I tend to season our food with the same seasonings and everything tastes similar. But this recipe used curry powder and it was yummy and tasted very different from what we usually eat. And best of all, it was quick and easy. If you love artichokes (which we do) definitely give it a try.

2 cans (14 oz each) water-packed artichoke hearts, rinsed, drained and quartered

2 T. olive oil

3 garlic cloves, minced

3 cups cubed cooked chicken

2 cans (10 3/4 oz each) condensed cream of chicken soup, undiluted

1 cup mayonnaise

1 t. lemon juice

1/2 t. curry powder

1 1/2 cups shredded cheddar cheese

1 cup seasoned bread crumbs

1/4 cup grated Parmesan cheese

2 T. butter, melted

In a bowl, combine the artichokes, oil and garlic. Place in a greased 2 1/2 qt. baking dish. Top with chicken. Combine the soup, mayo, lemon juice and curry; pour over the chicken. Sprinkle with cheddar cheese. Combine the bread crumbs, Parmesan cheese and butter; sprinkle over the top.

Bake, uncovered, at 350 for 30-35 minutes or until bubbly. Produces 6-8 servings.