Southern Style Cornbread Salad

Ingredients

• half a batch of cornbread (2 to 3 cups when chopped)
• 1 packet buttermilk ranch dressing mix
• 1 cup mayo
• 1/2 cup buttermilk
• 1 – 14.5 oz can of pinto beans, drained and rinsed
• 1 – 16 oz can of whole kernel, drained
• 1 small green bell pepper, finely chopped
• 1 small sweet onion, finely chopped
• 2 ripe tomatoes, seeded and chopped
• 2 cups finely shredded sharp cheddar cheese

Instructions

1. Cut cornbread into 1 inch cubes and place in the bottom of a large bowl or trifle bowl.
2. In a small bowl, combine ranch dressing mix, mayo, and milk. Mix well and refrigerate.
3. Topped cornbread layer with rinsed pinto beans.
4. Next, layer drained corn.
5. Top with chopped green bell pepper.
6. Add chopped sweet onion.
7. Next, add chopped tomatoes.
8. Add shredded cheddar.
9. Pour ranch dressing mixture on top; refrigerate for several hours to allow the flavors to develop.

Honey Bar-B-Que Wings Slow Cooker Style

3 lbs chicken wings (approx. 16-18 wings)
salt and black pepper
2 cups honey
1 cup soy sauce (I use reduced sodium)
1/2 cup your favorite bottled barbecue sauce
1/4 cup oil
2 cloves garlic, minced
Directions:

1
Cut off and discard wing tips.
2
Cut each wing at joint to make two sections.
3
Rinse wings, drain and pat dry with paper towels.
4
Season wings with salt and pepper, to taste.
5
Place wings on broiler pan and broil about 6 inches from heat for 10 minutes on each side OR until brown.
6
Transfer wings to Slow Cooker.
7
Combine remaining ingredients in a bowl; pour over chicken wings.
8
Cover and place Slow Cooker on High for 2 hour or Low for 4 hours.

Streusel Lemon Coffee Cake

Streusel:

1 3/4 C flour

3/4 C brown sugar

pinch of salt

3/4 C cold butter

Cake:

2 C flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1/2 C butter, room temperature

1 C sugar

3 Tb grated lemon zest (from 3-4 lemons)

2 eggs

1 tsp vanilla

1 C plain yogurt

Glaze:

1 1/2 C powdered sugar

1 1/2 Tb fresh lemon juice

1 1/2 Tb milk

1.  Make the streusel by mixing together the flour, brown sugar and salt.  Using a pastry cutter, cut butter into the mixture until small clumps form.  Stick in freezer while preparing the rest of the cake.

2.  Preheat oven to 350 degrees and spray a 9" angel food cake pan with nonstick spray.  Mix together in a small bowl the flour, baking powder, baking soda and salt.  In a large bowl, beat together with an electric mixer the butter, sugar and lemon zest until light and fluffy, about 2 minutes.  With the mixer running, add eggs one at a time and scraping down the sides of the bowl.  Add the vanilla.  Reduce speed to low and add the flour mixture in three additions, alternating with the yogurt.  Do not overmix!

3.  Spoon the batter evenly into the pan and sprinkle with the cold streusel mixture.  Bake until a cake tester comes out clean, about 50 minutes.  Transfer to a wire rack and let cool for 15 minutes.  Run a knife around the edges of the pan and remove the outer ring.  Let cool another 15 minutes before removing the center tube.  Let cool completely before drizzling the cake with the glaze...

Delicious and Healthy Breakfast Bars

**You can also double this recipe and bake it in a 1/2 sheet pan for 18 minutes

1 1/2 C quick oats - or pulse whole oats in a food processor
1/2 C Rice Krispies
1/4 C ground flax seed
1/2 C dried apricots - diced small
1/2 C dried cranberries - diced small
1/2 C dates - diced small
1/3 C coconut
1/2 C brown sugar
2 Tb honey
6 Tb butter, room temperature
1/2 tsp vanilla
1/2 tsp salt

1.  Preheat oven to 325 degrees. 
2.  In the bowl of your mixer with the paddle attachment, mix together all the ingredients until the butter is evenly distributed.  Pour into an ungreased 9 x 13 pan and press down firmly all over until the bars are level and well packed into the pan.
3.  Bake for 16-18 minutes.  As soon as it is removed from the oven, use a bench scraper or metal spatula to press down into the bars to score them into the desired size.  Once they have cooled completely, then use a knife to cut on the scored lines.
***For gluten-free, be sure to use gluten free rice krispies.

Best Slow Cooker Bolognese Sauce Ever!

INGREDIENTS

2 pounds ground beef

1 medium onion, chopped

8 cloves garlic, minced

3 14 oz cans chopped tomatoes, drained

2 15 oz cans tomato sauce

2 6 oz cans tomato paste

1/3 cup sugar

2 tablespoons dried oregano

1 tablespoon dried basil

2 teaspoons dried marjoram

1 teaspoon salt

1/2 teaspoon pepper

DIRECTIONS

1. Cook beef in large skillet until browned.

2. Drain and transfer to 5 quart slow cooker. Stir in all remaining ingredients, mix well.

3. Cover and cook on low for 8-10 hours.

4. Serve over your favorite pasta. Happy sigh.

Easy Crockpot Bowtie Pasta Supreme

1 1/2 lbs. lean ground beef
1 onion, chopped
1 clove garlic, minced
1 (15 oz.) can tomato sauce
1 can stewed tomatoes
1 tsp. oregano
1 tsp. Italian seasoning
salt/pepper
10 oz. frozen spinach, thawed (I used fresh spinach)
16 oz. bowtie pasta, cooked
1/2 cup parmesan cheese, shredded
1 1/2 cup mozzarella, shredded

*Brown ground beef with onion and garlic.  Put in crock-pot and add sauce, tomatoes and seasonings. Cook for 6-7 hours on low.  Add the last 4 ingredients during the last 30 minutes of cooking and turn crock-pot to high.  I added the fresh spinach, pasta, parmesan and 1 cup of the mozzarella and I mixed it all up really well.  Then I added the last 1/2 cup of mozzarella to melt on the top.

Rose Victoria's Waffle & Pancake Syrup

 

Ingredients:

1 cup powdered sugar
1 cup brown sugar
1 cup sugar
1/4 cup flour
4 cups water
1/4 lb. butter
1 tsp. vanilla

Directions:

Combine all ingredients, except butter and vanilla, in a saucepan and slow boil to thicken. Once thickened, add the butter and vanilla. Serve warm