Archive for February, 2010


Most cooks from the south have their favorite recipe for cornbread.  This is mine!  It always turns out light and fluffy with a wonderful buttery flavor.  I found this recipe back in 1999 when it was aired on the “Martha Stewart Living” tv show.  You bake it in a pre-heated cast iron skillet which gives it a great crunchy crust with a soft interior.  Try it and I know it will be one of your favorites, too.

1 cup yellow cornmeal (not self-rising)

2/3 cup all purpose flour

3 tbsp sugar

2 tsp baking powder

1/2 tsp salt

1 egg

1 1/4 cups buttermilk

1/2 cup butter, melted & cooled


Preheat oven to 400 degrees.  Put a cast iron skillet in the oven while it is preheating so the pan will be hot as well.  Mix dry ingredients together.  Beat egg with buttermilk and melted butter. NOTE: Save about 1 tbsp of the melted butter to coat the skillet.  Add the wet ingredients to the dry and stir to combine.




Coat the preheated pan with the reserved butter.  Pour the batter into the skillet and bake for about 20 minutes or until there is a lightly brown crust around the edge and the center is springy.






Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Kerrygold.

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Weekly Supper Menu

Another week has gone by so it is time for another supper menu.  To update you from this previous menu, I did try to make homemade pizza dough using Alton Brown’s recipe.  I didn’t have great success with it.  I made it exactly by the recipe and the crust was WAY too doughy.  For some reason, I don’t have a lot of luck with yeast dough.  There is something about yeast that eludes me and I wish I knew what it was.

I had high hopes for this dough recipe and I am disappointed that it did not turn out well.  We live too far in the country for pizza delivery and I was hoping for a good homemade alternative.  In my opinion, most refrigerated grocery store doughs have an “off” flavor to them, as do frozen pizzas.  They will do in a pinch, but they don’t have that good authentic taste.  Oh, well.

Here is my plan for the upcoming week:

Monday: dinner with C’s parents

Tuesday: grilled pork chops, roasted potatoes, and salad

Wednesday: grilled hot dogs, oven baked fries, and fruit salad

Thursday: steak & cheese sandwiches with oven baked fries

Friday: leftover steak sandwiches

Saturday: pizza night

Also, our county extension service is sponsoring a “Biggest Loser” contest and my office is participating.  None of us need to lose a huge amount of weight, but we thought it would be a fun way to lose a few winter pounds and get in shape.  It starts tomorrow with the dreaded weigh-in and goes from there.  Wish us luck!!!

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Slow Cooker Chicken Fried Chops

One of my favorite cooking blogs is www.eatathomecooks.com. She always has recipes that look delicious for one, but also simple and crowd-pleasing.  This is one that I really wanted to try.  The original recipe called for cream of chicken soup, and since I am deathly allergic to chicken and turkey, I asked her if a substitution could be made.  She let me know that cream of celery or cream of mushroom should work just fine and she was right.  I used cream of celery in mine, but you might want to try the cream of mushroom as well.  The only other change I made was to add a little black pepper to the breading mixture.

6 pork chops (I used bone-in.)

1/2 cup flour

2 tsp salt

1 1/2 tsp ground mustard

1/2 tsp garlic powder

freshly ground black pepper to taste

3 tbsp vegetable oil

1 can cream of celery soup

1/3 cup water


Mix the flour, salt, ground mustard, garlic powder, and pepper together.  Dredge the chops in the flour mixture and fry in a skillet.  Don’t cook them all the way, just brown them.






Put the chops in a slow cooker.  Mix the soup and water together.  Pour this into the hot skillet, stirring to pick up all of the little crispy bits on the bottom of the pan.  Pour the gravy over the chops and cook on low for 6-8 hours.  By the time I took these out to serve, they were so tender that the meat was falling off the bone.






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Wordless Wednesday






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Weekly Supper Menu

It’s Sunday again!  I think the weeks just get shorter and shorter.  We are still fighting winter weather here in the good ol’ central Kentucky area, and our cupboards are starting to get a little bare.  Hopefully, I will be able to make it to the grocery sometime this week, but if not, I have enough meals planned to make it through a few more days.  I will just use more of my frozen food and more pantry items.

Before we get to the menu, I want to wish everyone a very Happy Valentine’s Day, especially to my wonderful husband C!  Love you, babe!!!  He knows me so well and surprised me on Friday with 2 beautiful Valentine’s Day gifts.  Just look…

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C is just the greatest! 

Now, let’s get back to the subject of FOOD!!  Here is what I have planned for this week:

Sunday: eat at my Nanny’s.  I am taking a Mississippi mud cake for dessert.

Monday: eat next door at C’s parents.  Again, I am taking Mississippi mud cake.

Tuesday: Taco salads

Wednesday: tomato soup and grilled cheese

Thursday: chopped steaks with roasted potatoes

Friday: sausage bake with fruit salad

Saturday: homemade pizza-I have been wanting to try my hand at making homemade pizza dough.  If it flops, I may have to order out!!

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Sloppy Joe Stromboli

Here is a twist on the Italian classic, Stromboli.  I love Italian food and could eat it everyday!  Traditional Stromboli is meat with sauce and cheese baked in a crust.  One night I had an urge for both Stromboli and Manwich.  I know, I know…Manwich?  Some cooks would probably rate Manwich right up there with Spam, but not me!!  Manwich is good stuff, and, no, they are not paying me!!  Give it a try!

1 lb. ground beef

1 can Manwich sauce

1 1/2 cups shredded cheese of your choice

1 package refrigerated thin pizza dough (I used Pillsbury.)


Preheat oven to 375 and line a baking sheet with foil.  Spray foil with non-stick spray.


Cook ground beef until it is no longer pink.  Pour the Manwich sauce over the beef and stir to combine. 


Lay out the pizza dough on the greased foil.  Layer the ground beef and cheese on the crust.  Next, fold the sides of the crust over the meat/cheese layers and seal.




Bake for 20 minutes or until the crust is golden brown.  Slice and enjoy!!  I like to serve this with a tossed salad or sliced fruit.




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Wordless Wednesday




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Weekly Supper Menu

It is Sunday again and time for another supper menu for the coming week.  Boy, time seems to go by so quickly.  Last week was a whirlwind for both C & I at work.  We are both glad to have the last few work days behind us and hopefully this week will be much quieter.  Here is what I have planned:

Monday: supper at C’s parents

Tuesday: grilled pork chops and roasted potatoes with olive oil and Italian seasoning, and salad

Wednesday: baked ham slices, butter baked potato wedges, and salad

Thursday: chili and grilled cheese sandwiches

Friday: pizza (homemade or takeout, I haven’t decided yet.)

Saturday: eating out.

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Whipping Cream Biscuits

Biscuits are almost a universally popular food, even though there are many different recipes for them.  I know people that like them extra thick and bready, and I know people who like them thin and crispy.  I have even seen people pull out the bready inside to just have the crust!

This recipe is pretty versatile because you can roll the dough out thick to have sky high biscuits or roll it out thin to have crispy biscuits.  It is all up to you!  The fact that is has only 2 ingredients makes it a winner as well.

1 cup heavy whipping cream

1 1/2 – 2 cups self-rising flour


Preheat oven to 375.  I bake my biscuits on a pizza stone because I think it gives the bottom of the biscuits a nice texture.  Mix cream and 1 1/2 cups flour.  Roll out dough on a floured piece of wax paper. It will be sticky.  Knead in the last 1/2 cup flour and roll out the dough to your preferred thickness.



Cut out biscuits and place on a stone or baking sheet.  Bake for 15-20 minutes or until tops are starting to brown lightly.  Enjoy!!

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Wordless Wednesday



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