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(this goes so friggin awesome with Chili, or BBQ or as a side for holidays....people devour it...so i always make adouble batch for get-togethers) Ingredients: 1 box of Jiffy Corn Muffin Mix 4oz sour cream 1/3 cup sugar 1 can creamed corn 1 can whole kernel corn Prep: preheat oven to 350 deg grease 13X9 pan, or 2 9" round cake pans. make Jiffy Corn Muffin Mix as directed on box (1egg, 1/3c milk) then mix in sourcream, sugar, creamed corn and whole kernel corn. pour into greased pan bake for 1 hour, or until very golden brown on top. let cool for 5-10min before serving enjoy!
um...so when it comes to my recipes...things are pretty sketchy....so...measurement is a little...relative. anyway! this is some killa chili, and makes a HUGE batch...feel free to cut it in half :) Ingredients: 2 lbs ground beef 1 medium purple onion (chopped into large pieces) 1/2 medium yellow pepper (chopped into large pieces) 1/2 medium green pepper (chopped into large pieces) 6 cloves of garlic (or however much u want- rough chopped) 1/2 jar sliced jalapenos (something like 5 whole jalapenos sliced) 1 can crushed tomatoes 1 can tomato chunks (that doesn't sound attractive lol) 1 large handful cilantro (chopped) 1/2 can black beans 1/2 can pinto beans 1/2 can dark red kidney beans 1/2 can butter beans or great northern beans (drain and rinse beans please!) (1/2 can whole kernel corn and 1/2 can creamed corn are optional) Spices: palmful of paprika, large palmful of good chili powder, large palmful of dried cumin, salt and pepper to taste...and a small dash of curry powder Prep: brown ground beef in lage pot (whatever pot u plan on cooking the food in), drain, return to pot and add spices, mix to cook spices, add onions, peppers, jalapenos, garlic then add tomatoes and rinsed beans then add the chopped cilantro gently stir until everything is incorporated. cover with tight fitting lid, simmer forever or whenever you feel that it's done.... serve with a splash of lime juice on top, sour cream, shredded cheese and garnish with chopped cilantro...hot sauce...whatever u like! i like to serve it with my corn cassarole on the side :D
Ingredients 2 sticks unsalted butter 2 1/4 cups bread flour 1 teaspoon kosher salt 1 teaspoon baking soda 1/4 cup sugar 1 1/4 cups brown sugar 1 egg 1 egg yolk 2 tablespoons milk 1 1/2 teaspoons vanilla extract 2 cups semisweet chocolate chips Hardware: Ice cream scooper (#20 disher, to be exact) Parchment paper Baking sheets Mixer Directions Heat oven to 375 degrees F. Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside. Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips. Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
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