by Meredith {In Sock Monkey Slippers}
Made with Greek yogurt and oatmeal, these muffins are supremely moist and delicious.
by Tara Noland @ Noshing With The Nolands
A perfectly done omelette in 30 seconds. Come and celebrate JC100!
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
Espresso-laced chocolate cookies sandwich French Silk ice cream for a cooling treat that’s a coffee lover’s delight.
Mmm. This tastes much like a lightened up strawberry margarita, with the tartness of cranberry sweetened by fresh strawberries.
The Mexican version of spaghetti with a spicy, creamy white sauce.
by Gina (Running to the Kitchen)
A slightly sweet grain salad with a pesto dressing.
Creamy risotto bursting with fresh lemon juice and tossed with freshly steamed asparagus.
by claireg12
A cold, flavorful soup that is perfect for those hot summer months!
by Bev Weidner
You should most definitely get your Indian lentil saute with kale and asparagus on.
by beachbumwannabe on October 3, 2009 in Appetizers, Snacks
Another great recipe from Grandma Blacknall’s recipe box: baked hushpuppies!
Making a pot of chili for game day? These baked hushpuppies are a great addition to your menu! You can also just add these to a finger food buffet. Everyone will love them!
Preheat oven to 425F.
Combine cornmeal, flour, baking powder, salt, and sugar in a bowl.
Beat egg in a separate bowl.
Finely chop red pepper, jalapeno, and green onions.
Combine all ingredients and stir until moistened.
Spoon about 1 tablespoonful into greased muffin pans. I used a mini muffin pan to make them more finger friendly. Plus, I just love mini anything!
Bake at 425F for 15 to 20 minutes for regular muffin pans and about 8 to 12 minutes for mini muffin pans.
Although I added more sugar than Grandma Blacknall’s recipe called for, I still thought they needed something sweet. So I after I pulled them out of the oven, I spooned a little bit of honey over the top of each hushpuppy while they were cooling in the muffin pans. This was the perfect touch in my opinion, but experiment and find what’s perfect for your family! I also added in the jalapenos to give it a touch of spiciness. I didn’t really notice it too much, but you could leave it out if needed!
by Diplomatickitchen (Elizabeth) and filed in Appetizers, Salsas
This chutney provides a healthy burn and a little goes far. It is recommended as an accompaniment to Mediterranean Merguez Flatbread, which is also posted here in my recipe box or under Quick Breads.
by Rashmi Primlani and filed in Appetizers
To be honest I am not an advocate of greasy, fried food, not to mention the mess frying creates in the kitchen. These baked chicken wings get an extra boost of flavor from marinating the meat over night and with the fiery heat scale, you won’t even notice that these are not fried. To achieve the balance of savory and sweet, I am serving these wings with an Indian spiced Pineapple Chutney for when you felt the need to cool dow
by Molly Kumar and filed in Appetizers, Cold Dips
Cold Lentil Dip, served as a snack with sandwiches or chips.
by Molly Kumar and filed in Appetizers, Cold Dips
Fresh, tangy and easy mango coriander chutney. It’s great to serve with snacks. Can be pre-made and stored for a week in fridge.
by Heather and filed in Appetizers, Snacks
Try a savory spin on nut butter!
Meredith is a Texas ranch girl who transitioned from a graphic designer to a full-time stay-at-home mom and full-fledged blogger. Her blog In Sock Monkey Slippers is full of mouthwatering recipes and beautiful photographs. Her daughter Mia, aka "feisty little bear," is the inspiration behind her blog. Go see her recipe box and try to resist dreaming about all the food you see there. (It just ain't possible.)
Ever wondered why Brenda calls her blog A Farmgirl's Dabbles? You guessed it: She was raised on a farm. This South Dakota girl combines the traditions of her mom and grandma with modern food ideas, and every recipe she shares is approved by her husband and two girls. Her photography is amazing, too, as is her creativity in the kitchen. Go check out her recipe box and see for yourself!
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Comments
maryloves2cook on 9.27.2009
This looks really good! Is it 6 Tbsp. total chopped red pepper and jalepeno or 6 Tbsp. of each? Thanks!!
yardsailor on 9.27.2009
I like the baked part, lot less greasy than the fried ones I have had. Thanks for sharing.
Kimmy W on 10.3.2009
Oh how cool. I have been wanted these but have sworn off fried foods. I have everything to make them. Thanks.
beachbumwannabe on 10.4.2009
Hey Mary! It’s 6 Tbsp. of Red Pepper & Jalapeno! You could leave out the jalapeno and just do 6 Tbsp. of Chopped Red Pepper if you want, also!
Sorry for the delayed response!
Anne McCoy on 10.4.2009
Oh my gosh, I can’t wait to try these! New oven being delivered Tuesday and I”m starting my “gonna ‘fix’ this and that” list. Here in Texas we say, we going to “fix this for supper” or “we’re fixin’ to go.” Not sure how that all fits into the English grammar but that’s what I’m “gonna do!” This recipe hits the top of the list! Thanks for sharing.
Leave Happier on 10.6.2009
I thought these had wonderful flavor, and were a great alternative to traditional hushpuppies (I mostly avoid deep frying anything because I hate the oil clean-up).
Without really measuring the veggies, I used about half a red pepper and half a jalapeno (seeded), and three or four green onions. I used mini muffin pans, so I chopped eveything up super fine. That way there were no giant chunks of jalapeno to bite into, but it still provided a hint of spiciness that I really liked.
I do like these better with the honey on top, although I don’t thnk I used anywhere near a whole teaspoon on each – I just squeezed a little dollop on (probably closer to 1/4 to 1/2 teaspoon) and spread it over he top with the back of a spoon.
These accompanied green beans as sides to our BBQ pulld pork sandwiches, and were great. Even my 15-month-old devoured two of them!
debrios on 10.6.2009
These look so good, will be trying these soon.
JulieK on 12.19.2009
These were very good. I made them and let them set for a bit before cooking, and they raised very well, and I just popped them out of the pan and drizzeled the honey on top. They were a big hit with the chili! Thanks
Nancy Vance on 1.25.2012
Tried these tonight…they’re great! I didn’t have any peppers on hand, so I left them out. And I didn’t care for the honey, but the hushpuppies were wonderful. They turned out just like the photo. One note: this recipe makes 6 regular-size muffins. Yum!
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