# 3 White Cornbread

Ingredients
■1 cup white cornmeal
■½ cups All-purpose Flour
■1 teaspoon Salt
■1 Tablespoon Baking Powder
■1 cup Buttermilk
■½ cups Milk
■1 whole Egg
■½ teaspoons Baking Soda
■¼ cups Shortening
■2 Tablespoons Shortening
Preparation Instructions
Preheat oven to 450 degrees.

Combine cornmeal, flour, salt, and baking powder in a bowl. Stir together.

Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.

Pour the milk mixture into the dry ingredients. Stir with a fork until combined.

In a small bowl, melt 1/4 shortening. Slowly add melted shortening to the batter, stirring until just combined. In an iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.)

Cook on stovetop for 1 minute, then bake for 20 to 25 minutes or until golden brown.

Edges should be crispy!

Pumpkin Bread

Preheat oven to 350.

3 1/2 c. flour
1 1/2 t. salt
2 t. soda
1 t. nutmeg
1 1/2 t. cinnamon
1 1/2 c. white sugar
1 1/2 c. Brown sugar
4 eggs
1 c. oil
2/3 c. water
2 c. pumpkin

Whisk dry ingredients together. Set aside.
Beat eggs until foamy. Beat in sugars, pumpkin, and oil. Stir in dry ingredients.

Pour batter into greased and floured loaf pan 9 X 5 X 3. Bake for 1 hour or until it is done (according to toothpick test).
You can also bake in 2 or 3 smaller pans. Adjust baking time accordingly.
Mini-muffins--425 for 10 minutes.

Glaze:
1/2 c. confectioner sugar
4 t. orange juice
1/4 t. orange zest

Southern White Cornbread

Ingredients:
1/3 cup butter
2 cups white corn meal
3/4 cup flour
1 tablespoon sugar
2 1/2 cups buttermilk
2 eggs

Directions:
Preheat your oven to 400° F. In a medium mixing bowl, combine corn meal, flour, and sugar whisking to combine. Whisk eggs and buttermilk together in a small bowl. Pour liquid into the dry ingredients and whisk until moistened. Place butter in cast iron skillet and place skillet in oven. Watch so that the butter does not brown, but is melted completely. Remove skillet and butter from the oven. Pour the melted butter from the skillet into your batter and whisk to combine. Pour batter into hot skillet and place back in the oven for 20-25 minutes.

* To make a Mexican Cornbread add chopped onion and diced jalapenos (as much or as little as you like) into the batter. Pour half of the batter in the skillet then sprinkle with 1 to 2 cups Mexican cheese blend. Pour remaining batter to cover the cheese and bake.

Blackberry-Raspberry Truffle Cake

Ingredients
2 (18.25-ounce) packages devil's food cake mix
6 large eggs
1 cup vegetable oil
1 1/3 cups water
1 1/4 cups light sour cream
1 (12-ounce) package semisweet chocolate morsels
1 1/2 cups whipping cream
1/2 cup seedless blackberry jam
1/2 cup seedless raspberry jam
1/4 cup water
1 (8-ounce) package cream cheese, softened
1/3 cup powdered sugar
1 (16-ounce) container frozen whipped topping, thawed
1 teaspoon vanilla extract
3 to 3 1/2 cups chopped pecans, toasted
Garnish: 1/4 cup blackberry and raspberry candies
Preparation
Beat first 5 ingredients at medium speed with an electric mixer 2 minutes or until blended.

Grease 3 (9-inch) parchment or wax paper-lined round cakepans. Pour batter evenly into cakepans.

Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool cake layers in pans on wire racks 15 minutes. Remove from pans, and remove paper. Cool completely on wire racks.

Combine chocolate morsels and whipping cream in a medium saucepan over medium heat, whisking constantly, 10 minutes or until mixture is smooth. Pour into a mixing bowl; cover and chill 1 1/2 hours or until mixture begins to thicken.

Cook jams and 1/4 cup water in a small saucepan over medium heat, stirring constantly, 5 minutes or until jam melts. Brush tops of cake layers with jam mixture.

Beat chocolate mixture at medium speed with an electric mixer about 20 seconds or until stiff peaks form. (Do not over beat.)

Place 1 layer, glazed side up, on a cake platter. Spread with half of chocolate mixture. Top with another cake layer, glazed side down; spread with remaining chocolate mixture. Top with remaining cake layer, glazed side down. Secure layers by inserting wooden skewers from the top layer down through the other two layers.

Beat cream cheese and powdered sugar at medium speed with an electric mixer until smooth. Add whipped topping and vanilla, beating until smooth. Working quickly, frost top and sides of cake with cream cheese mixture. Press pecans around sides of cake. Garnish, if desired.

Skillet Cornbread

Preheat oven to 425. Coat bottom and sides of 10-inch cast-iron skillet with 2 tsp. canola oil; heat in oven 5 minutes.

Meanwhile, whisk together:
1 3/4 c. self-rising WHITE cornmeal mix
2 c. buttermilk
1/4 c. AP flour
1 large egg, lightly beaten
2 T. melted butter
1 T. sugar

Pour batter into hot skillet.
Bake 25-30 minutes until golden.

Turtle Cake (AKA Snickers Cake)

1 box devil's food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 bag (14 oz) caramels
1/2 cup evaporated milk
1 cup chopped pecans
1 bag (6 ounces) semisweet chocolate chips (1 cup)
Ice cream or Whipped cream, if desired
Caramel and chocolate topping, if desired
Chopped pecans, if desired




1.Preheat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan.
2.In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour half of the batter into pan. Bake 22 minutes (25 minutes for dark or nonstick pan). Refrigerate remaining batter.
3.Meanwhile, in 1-quart saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted. Stir in pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. Bake 25 minutes (29 minutes for dark or nonstick pan) or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool at least 30 minutes. Serve with ice cream, drizzle with topping and sprinkle with pecans. Store loosely covered at room temperature.

Pumpkin Crisp

1 larg can pumpkin or 2 16oz cans
1 large can evaporated milk
1 c sugar
1/2 tsp cinnamon
3 eggs
1 box yellow cake mix
1 c chopped pecans
2 sticks melted butter
TOPPING
1 oz cream cheese
1 12 0z. carton whipped topping
1/2 c confectioner sugar

Directions:
Mix together the pumpkin, milk, sugar, cinnamon and eggs.
Pour mixture into 9x13x2 pan lined with wax paper. (This keeps the dessert from sticking to the pan.)
Crumble dry cake mix over pumpkin mixture. Sprinkle with crumbled nuts, then pour melted butter over the top.
Bake at 350 for 50-60 minutes. Turn upside down onto a platter and remove wax paper. Allow to cool thoroughly. When cooled, cover with topping mixture and refrigerate.

Black Bean Vegetable Soup

Ingredients

* 1 tablespoon vegetable oil
* 1 onion, chopped
* 1 clove garlic, minced
* 2 carrots, chopped
* 2 teaspoons chili powder
* 1 teaspoon ground cumin
* 4 cups vegetable stock
* 2 (15 ounce) cans black beans, rinsed and drained
* 1 (8.75 ounce) can whole kernel corn
* 1/4 teaspoon ground black pepper
* 1 (14.5 ounce) can stewed tomatoes

Directions

1. In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
2. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

Mexican Chicken Soup

large yellow onion, chopped
1 Tbsp. oil
1 clove garlic, minced
1/2 tsp. ground cumin
4 cups fat-free reduced-sodium chicken broth
1 can (15.5 oz.) cannellini beans, rinsed
1 cup Thick 'N Chunky Salsa
2 cups shredded rotisserie chicken
1 cup frozen corn, thawed
2 green onions, chopped
1/4 cup chopped fresh cilantro
1 cup Mexican Style Finely Shredded Four Cheese


COOK yellow onions in hot oil in large saucepan on medium heat 6 to 7 min. or until tender. Add garlic and cumin; cook and stir 1 min.

ADD broth, beans and salsa; stir. Bring to boil. Stir in chicken and corn. Return to boil; simmer 5 min., stirring occasionally. Stir in green onions and cilantro.

SERVE topped with cheese.

Oreo Cheesecake Bites

Ingredients:
36 OREO Cookies, divided
1/2 cup butter, divided
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
1 cup Sour Cream
1 tsp. vanilla
4 eggs
4 squares Semi-Sweet Chocolate


HEAT oven to 325°F.

LINE 13x9-inch baking pan with foil, with ends extending over sides. Finely crush 24 cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.

BEAT cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.

BAKE 45 min. or until center is almost set. Cool. Meanwhile, microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min.; stir until smooth. Cool slightly; spread over top of cheesecake. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

Brownies

Ingredients
1/2 cup butter, cubed
1-1/2 cups sugar
4-2/3 cups (28 ounces) HERSHEY’®S Semi-Sweet Chocolate Chips, divided
3 tablespoons hot water
4 eggs
5 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups coarsely chopped macadamia nuts or pecans, divided
Directions
In a large saucepan, melt butter with sugar over medium heat. Remove from the heat; stir in 2 cups chocolate chips until melted.
Pour into a large bowl; beat in water. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine the flour, baking soda and salt; beat into the chocolate mixture until blended. Stir in 2 cups chocolate chips and 1 cup nuts.
Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with remaining chips and nuts. Bake at 325° for 55 minutes or until the center is set (do not overbake). Cool on a wire rack. Yield: about 3-1/2 dozen.

Roasted Cauliflower

1 head of cauliflower
2-3 cloves of garlic, peeled and coarsely minced
Lemon juice from half a lemon
Olive oil
Coarse salt and freshly ground black pepper
Parmesan cheese REAL PARMESAN, NOT THAT STUFF IN THE GREEN SHAKER!

Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper.

Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately - not good when cold.