Nana’s Cornbread

 

Nana’s Cornbread

Nana’s cornbread is not just a side dish. It is a piece of history and a special family tradition that has been handed down for many generations. This cornbread recipe brings back memories of old times, when families gathered by the fire and every bite felt cozy and comforting. Ideal for dipping in gravy or spreading with butter, this cornbread is a staple of comforting Midwestern cuisine and is filled with the warmth of home in every bite. You may consider making Nana’s cornbread for its simple and traditional appeal, its crispy golden edges, and its soft, moist texture that reminds you of home and family traditions.

Nana’s cornbread goes great with chili or stew on cold nights in the Midwest. It also tastes great with collard greens, beans, or a fresh salad on the side. For breakfast, you can add a little honey or some homemade jam, just like grandma used to do.

Cornbread made by grandma

Number of portions: 8

List of items needed to prepare a dish:

• 1 cup of corn flour
• 1 cup of regular flour
• 1/4 cup of sugar
• 1 tablespoon of baking powder
• 1/2 teaspoon of salt
• 1 cup of buttermilk
• 1/2 cup of unsalted butter, melted and cooled
• 2 large eggs

Instructions

1. Heat your oven to 400°F (200°C) and grease a square baking dish or a cast-iron skillet that is 8 inches in size.
2. In a big bowl, mix together the cornmeal, flour, sugar, baking powder, and salt. Stir thoroughly to make sure all the powdered ingredients are evenly spread out.
3. In another bowl, mix the buttermilk, melted butter, and eggs until smooth.
4. Mix the wet ingredients with the dry ones until they are just combined. Be cautious not to mix too much; a few lumps are fine.
5. Put the mixture into the prepared baking dish or skillet and spread it out evenly.
6. Bake for 20-25 minutes until the top is golden brown and a toothpick inserted in the middle comes out clean.
7. Let the cornbread cool a bit in the pan before cutting it into squares and serving. Savor the cozy feeling with every mouthful.

Different Types and Advice

To make the cornbread sweeter, add more sugar, increasing it to 1/2 cup. If you like your food to be spicier, you can add some chopped jalapeño or a bit of cayenne pepper to the mixture. To make your baked goods more moist and soft, replace half of the buttermilk with creamed corn. Also, remember that for a crunchy crust, you can bake your cornbread in a hot cast-iron pan, just like Nana used to do.

Boston Cream Pie Pound Cake

 

Boston Cream Pie Pound Cake

Welcome to the indulgent world of desserts where classic flavors meet innovative twists! Today, we’re diving into the decadent realm of Boston Cream Pie Pound Cake. This recipe is a fusion of two beloved desserts, offering the best of both worlds in every bite. Whether you’re hosting a special gathering or simply craving a luxurious treat, this pound cake is sure to impress.

Who is this recipe for?

This recipe is perfect for anyone with a sweet tooth and a penchant for culinary adventures. It’s ideal for home bakers looking to elevate their dessert game and surprise their loved ones with a delightful creation. Whether you’re a novice in the kitchen or a seasoned baker, this recipe provides clear instructions to success every time.

Why It’s Great

The beauty of Boston Cream Pie Pound Cake lies in its harmonious blend of textures and flavors. The velvety pound cake serves as the perfect canvas for the rich pastry cream filling, while the glossy chocolate ganache adds a luxurious finish. Each component is carefully crafted to complement the others, resulting in a dessert that’s as visually stunning as it is delicious.

Lemon Poppy Seed Summer Squash Loaf

 

Lemon Poppy Seed Squash Bread

Ingredients

• 2 cups all-purpose flour
• 1 cup yellow squash, grated, squeezed of excess moisture
• 3/4 cup sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1/2 cup Greek yogurt
• 1/2 package lemon instant pudding
• 1/4 cup lemon juice
• 2 tablespoons poppy seeds
• 2 teaspoons lemon zest
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Glaze

• 1/2 cup powdered sugar
• 1-2 tablespoons lemon juice, as needed

Preparation

1. Preheat oven to 350º F and lightly grease a loaf pan with butter or non-stick spray.
2. In a large bowl or mixer, beat together eggs and vegetable oil, then mix in yogurt, lemon juice, and vanilla extract.
3. In a separate bowl, whisk together flour, sugar, lemon pudding mix, lemon zest, baking powder, baking soda, and salt until combined.
4. Gradually mix dry ingredients into the wet ingredients until just combined, then fold in grated summer squash and poppy seeds until incorporated.
5. Pour batter into greased loaf pan and place in the oven. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
6. While the loaf cooks, whisk together powdered sugar and lemon juice to create a smooth glaze, adding more lemon juice for a thinner glaze and less for a thicker one.
7. Remove bread from the oven and let cool completely, then drizzle with lemon glaze.
8. Let set and serve warm or at room temperature. Enjoy!

Baked Cream Cheese Spaghetti Casserole

 

Welcome to Our Culinary Corner!

Welcome to our culinary corner, where we turn ordinary recipes into extraordinary culinary adventures! Today, we’re diving into the realm of comforting classics with a delightful twist – Baked Cream Cheese Spaghetti Casserole. This mouthwatering dish combines the richness of cream cheese with the heartiness of spaghetti, baked to perfection for a satisfying meal that will warm your soul.

Who is this Recipe For?

This recipe is for anyone craving a comforting meal that’s both easy to make and incredibly delicious. Whether you’re a busy parent looking for a quick dinner option, a college student seeking a budget-friendly recipe, or a food enthusiast eager to explore new flavors, this Baked Cream Cheese Spaghetti Casserole is sure to hit the spot. It’s perfect for cozy family dinners, casual gatherings with friends, or even meal prep for busy weekdays.

Why it’s Great

What sets this recipe apart is its irresistible combination of flavors and textures. The cream cheese adds a creamy richness to the dish, while the spaghetti provides a comforting familiarity. Baking the casserole creates a golden crust on top, adding a delightful crunch to each bite. Plus, this recipe is incredibly versatile – you can customize it with your favorite ingredients, making it a go-to dish for any occasion.

The Easiest Banana Bread Ever

 

Cake Mix Banana Bread

We all love homemade banana bread, right? It’s perfectly sweet, never dry, and always hits the spot. It’s one of those things that we almost forget how much we love, but then we take a bite and are reminded that it’s AMAZING. Well, we’ve just made the process of getting that homemade flavor even easier, but with a fraction of the effort involved. You’re welcome!

Instead of gathering 10+ ingredients from your pantry, just reach for these five: one box of yellow or butter pecan cake mix, three bananas, one stick of butter, two eggs, and vanilla extract. That’s right, let some store-bought cake mix do the heavy lifting while you spruce it up and make it totally delectable. Trust us, no one would ever guess this wasn’t from-scratch, and frankly, we don’t feel the need to inform them anytime soon!

Mixing together these five ingredients gives you a light, moist bread that’s amazing for breakfast, lunch, or dinner (because who are we to limit this dish to just one?!) and everything in between! Feel free to add chocolate chips to this tasty treat if you want to, but it really doesn’t need ‘em…you’ll see, one bite of this and you’ll be adding this recipe to your weekly docket in no time.

Ingredients

• 1 (15.25 oz.) box yellow cake mix or butter pecan cake mix
• 3 ripe bananas
• 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
• 2 eggs
• 1 teaspoon vanilla extract

Preparation

1. Preheat oven to 350º F and lightly grease a 9×5-inch loaf pan with butter or non-stick spray.
2. Place bananas in a large bowl and mash them until mostly smooth. Stir in melted butter.
3. Sprinkle cake mix on top of the banana mixture and mix until incorporated, then mix in eggs and vanilla extract until smooth.
4. Pour batter into the loaf pan, then place in the oven and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.

Enjoy!

Texas Roadhouse Rolls

 

How To Make Texas Roadhouse Rolls?

Texas Roadhouse Rolls – a copycat recipe that is sweet, fluffy, and buttery. Texas rolls that have been liberally smeared with homemade melting honey cinnamon butter are served. All it takes is one bite to send you to bread paradise!

We never baked homemade buns while I was growing up. However, after I began baking in large quantities in college, I baked them for Thanksgiving and we never looked back! My handmade rolls are served at every holiday dinner, and no matter how many I prepare, there are never enough. You may eat them with jam or butter or on sandwiches… delicious! Is it already time for Thanksgiving?

I understand that baking yeast bread may be daunting for first-time bakers, but all you need is a basic recipe and some yeast that hasn’t been lying on your shelf for years. Most of my breads are kneaded by hand, but I just used my stand mixer with the dough hook attachment for this recipe to make it as simple as possible.

Depending on your preference, you may shape these Copycat Texas Roadhouse Rolls into knots, spiral rolls, crescents, or conventional bun shapes. I made simple squares since I wanted them to appear like Texas Roadhouse Rolls, which is what I was going for. Furthermore, if you roll the dough out into a square or rectangle, it is quite simple to cut into squares.

Texas Roadhouse Rolls

Ingredients

• 1 ¼ cup Milk
• 1 teaspoon salt
• 4 Tablespoons melted Butter, separated
• 1 large Egg, at room temperature
• ¼ cup Honey
• 4 cups all-purpose Flour, or Bread Flour
• 2 ¼ teaspoon Active Dry Yeast, or 1 packet

Instructions

If using a bread machine, see next section below.

1. Bring the milk to a near boil. Remove it from heat when you see it begin to steam and small bubbles form on the side of the pan. Let it reduce to lukewarm, between 80-90 degrees.
2. Mix the milk, yeast, and honey in a small bowl until well combined. Let it sit for 5 minutes.
3. In a large bowl, mix 3 tablespoons of the butter, the milk mixture, the room temperature egg, and 2 cups of flour. Mix slowly until smooth. (Use a mixer with a dough hook if you have one, otherwise it works by hand.) Gradually add the remaining 2 cups of flour and mix until a dough has formed.
4. Add salt, and mix/knead for 8 minutes. Then drop the dough onto a floured surface and knead for a few more minutes.
5. Spray a large bowl with cooking spray and drop the dough inside. Cover the bowl (plastic wrap or a damp cloth works) and let it rise for an hour in a warm place.
6. Punch down the dough and roll it out on a flat, floured surface until it’s about ½ inch thick. Fold it in half and gently seal.
7. Cut into 24 squares of even size and place on 2 lightly greased cookie sheets. Cover them and let them rise for 30-40 minutes, until doubled in size.
8. Preheat oven to 350 degrees and bake for 12-15 minutes, or until the top is a light golden brown.
9. Melt the remaining tablespoon of butter and brush the top of the rolls.
10. Serve with Copycat Texas Roadhouse Butter.

Enjoy!!

Mamie Eisenhower’s Fudge

 

First Lady Mamie Eisenhower is most famous to me as the woman who brought pink to American homes. She championed this feminine color and used it in a new era of pink bathrooms, powder rooms, boudoirs, and clothing. But, for all her femininity, she wasn’t much on cooking. In a newspaper article from 1955, the author recalls how she pointedly referred to her husband Dwight as the cook in the family and that she could only make 2 things when they first married: mayonnaise and fudge.

Today we’re making her fudge recipe, first published in a Women’s Press Corp cookbook entitled Who Says We Can’t Cook! From there, it was printed in newspapers across the country.

Because it was widely published, many home cooks had this fudge in their recipe cards for generations, and it’s about time it made a comeback if you ask me.

I will preface this recipe by saying three things. The first is that Mamie’s recipe was reprinted in newspapers all around the country and sometimes changed. Therefore, what I started with was sort of a copy of a copy. I’m not mad about it because the original didn’t have as much butter, and I do love my fudge to be richer rather than sweeter.

Been making this for years and always

 

Green Chile Cheese Squares

Changing things up a little bit around family meals every once in a while is fantastic. Look no further; I have the perfect item to spruce up your table: Indulge in the wholesome combination of green chile heat and gooey cheese in these Green Chile Cheese Squares, a recipe with its origins in the reassuring harmony of Southwest cuisine. When you have guests around, this casserole is sure to be a hit since it is both comforting and tasty. It will add flavor to your meals, is easy to create, and will fulfill your cravings.

Some sweet cornbread or a simple side salad dressed with a tangy vinaigrette are my go-to accompaniments when I serve these delicious Green Chile Cheese Squares. If you’re looking to bulk up your supper, try serving these squares over some Spanish rice or refried beans, or with a bowl of hot, hearty soup.

Servings:

Serves 8–10 squares of Green Chile Cheese.

Ingredients:

• 4 large eggs
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 2 cups shredded cheddar cheese
• 2 cups shredded Monterey Jack cheese
• 1/2 teaspoon sugar
• 1/2 cup butter, melted
• 1/3 cup milk
• Two 4-oz cans chopped green chilies, drained

Instructions:

1. Preheat and Prepare:

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch casserole dish.

2. Whisk the Eggs:

In a large bowl, whisk the eggs until foamy. The eggs will provide a stable base for the squares.

3. Add the Cheeses:

Stir in the shredded cheddar and Monterey Jack cheeses into the egg mixture.

4. Combine Dry Ingredients:

In a separate bowl, sift together the flour, baking powder, and salt. Gently fold this into the egg and cheese mixture to maintain the lightness.

5. Add Butter and Milk:

While whisking, slowly incorporate the melted butter and milk into the batter until well combined.

6. Fold in Green Chiles:

Carefully fold in the drained green chilies, ensuring even distribution throughout the mixture.

7. Prepare for Baking:

Spread the batter evenly in the prepared casserole dish, smoothing the top with a spatula.

8. Bake:

Bake for 35 to 45 minutes, or until the squares are golden brown and set. The top should be firm, like a setting sun over the Southwest.

9. Cool and Slice:

Let the squares cool slightly before slicing. Serve warm and watch them disappear quickly!

Optional Additions & Suggestions:

• For added heat, stir in crushed red pepper flakes or chopped jalapeño.
• Add crumbled bacon or diced ham for a meatier variation.
• To make a milder version, reduce the amount of green chiles or serve alongside a chile-free option.
• These squares freeze wonderfully! Slice and freeze for a quick snack or side dish later.
• Be sure to drain the canned chiles well to prevent extra moisture in the squares.

Sharing a homemade dish with loved ones is the best way to brighten up a family meal. Serving these Green Chile Cheese Squares is like presenting a work of art rather than just a meal. Tasty is the word!

Enjoy!

cheesy potato balls

 

Cheesy Potato Balls

Ingredients:

• 2 cups mashed potatoes (about 2-3 large potatoes)
• 1 cup shredded cheese (cheddar, mozzarella, or your choice)
• 1/4 cup grated Parmesan cheese
• 1/4 cup green onions or chives, chopped (optional)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1 cup breadcrumbs (panko or regular)
• 1-2 eggs, beaten (for binding)
• Oil for frying (vegetable or canola)

Instructions:

1. Prepare the Mashed Potatoes:

• If you don’t have leftover mashed potatoes, boil and mash your potatoes, adding salt, pepper, and any desired seasoning. Let the mashed potatoes cool slightly.

2. Mix the Filling:

• In a large bowl, combine the mashed potatoes, shredded cheese, Parmesan cheese, green onions (if using), garlic powder, onion powder, salt, and pepper. Mix until well combined.

3. Form the Balls:

• Take a small portion of the mixture and roll it into a ball (about 1-1.5 inches in diameter). Repeat until all the mixture is used.

4. Coat the Balls:

• Set up a breading station: one bowl with the beaten eggs and another with breadcrumbs. Dip each potato ball into the egg, allowing excess to drip off, then roll it in the breadcrumbs to coat.

5. Fry the Potato Balls:

• In a deep skillet or pot, heat oil over medium heat (about 350°F or 175°C). Carefully add the potato balls in batches, frying until golden brown and crispy on all sides (about 3-4 minutes).
• Remove them with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

6. Serve:

• Serve warm with your favorite dipping sauce, such as ranch, marinara, or sour cream.

Tips:

• For added flavor, consider mixing in cooked bacon or ham with the potato mixture.
• You can also bake them at 400°F (200°C) for about 20-25 minutes if you prefer a healthier option. Just spray them lightly with oil before baking.

Enjoy your delicious Cheesy Potato Balls!

Cheesy Beef and Macaroni Casserole Recipe

 

Ingredients:

• 1 pound ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups marinara sauce
• 2 cups uncooked elbow macaroni
• 2 cups shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 cups heavy cream
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the Macaroni:

• Bring a large pot of salted water to a boil.
• Add the elbow macaroni and cook according to the package instructions until al dente.
• Drain and set aside.

2. Cook the Beef:

• In a large skillet, cook the ground beef over medium heat until browned, breaking it up with a spoon as it cooks.
• Add the finely chopped onion and minced garlic, and cook until the onion is translucent.
• Stir in the Italian seasoning, salt, and black pepper.
• Add the marinara sauce and let it simmer for about 5 minutes.

3. Prepare the Cheese Sauce:

• In a medium saucepan, melt the butter over medium heat.
• Stir in the flour and cook for about 1 minute, stirring constantly.
• Gradually whisk in the heavy cream, continuing to whisk until the mixture thickens and is smooth.
• Stir in the grated Parmesan cheese until melted and well combined.

4. Assemble the Casserole:

• Preheat your oven to 375°F (190°C).
• In a large mixing bowl, combine the cooked macaroni with the cheese sauce, mixing well to coat the pasta evenly.
• In a greased 9×13 inch baking dish, spread half of the macaroni and cheese mixture.
• Top with the beef and marinara sauce mixture.
• Spread the remaining macaroni and cheese mixture over the beef layer.
• Sprinkle the shredded mozzarella cheese and shredded cheddar cheese evenly over the top.

5. Bake:

• Bake in the preheated oven for about 25-30 minutes, or until the cheese is melted and bubbly, and the top is lightly golden.

6. Garnish and Serve:

• Remove from the oven and let it cool for a few minutes.
• Garnish with freshly chopped parsley before serving.

Enjoy your delicious Cheesy Beef and Macaroni Casserole!