by Gina
A great party appetizer. Looks fancy but is so simple. Can you even handle the cuteness of these baby eggplants?
My favorite banana muffins, this time topped with cream cheese kisses. Mwah!
A quick and simple condiment that tastes wonderful served with any grilled meat, but it doubles as a marinade, too!
A lovely, tasty and easy dessert sure to impress your guests. There’s nothing better than pears and almonds. Yum!
by ivoryhut
Making your own yogurt is so ridiculously simple and tastes absolutely divine. You may never go back to store-bought again.
by azestybite
My version of my favorite sandwich from Panera Bread: their Mediterranean Veggie.
by Gina
A fun cross between broccoli and cauliflower sassed up with some Indian flavor.
by Dax Phillips
A hearty, and somewhat healthy take on using mixed beans. With added veggies and chorizo, this one is sure to warm the belly.
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 domesticatedduchess and filed in Appetizers, Snacks
This recipe is really easy but gives your pretzels an extra bit of flavor, and it’s very addicting!
You can use your favorite kind of pretzels: pretzel sticks, regular pretzles, or even sourdough pretzels!
by serenabakes and filed in Appetizers, Salsas
A delicious family favorite! This is super easy to make and great with chips or as a topping! This is always highly requested when we go some place!
by 3rd Generation Food Pusher and filed in Appetizers, Cold Dips
This works as a dressing or a dipping sauce; serve over mixed greens or on the side of a platter of wings.
by Laura @ WyldeThyme and filed in Appetizers, Salsas
Roasted grape tomato and fire roasted poblano chili mixed with zucchini, onion, pepper and cilantro! A great way to intensify the tomato flavor in homemade salsa.
Lauren's recipe box is packed with all kinds of scrumptious recipes---more than 225 of them! She regularly turns everyday ingredients into extraordinary food. From beautiful photographs to mouthwatering recipes, her blog Lauren's Latest never disappoints.
Sommer is a professional recipe developer and food writer. Her blog A Spicy Perspective is where she continues to share her cooking expertise with others. Check out her recipe box for more of her easy-to-prepare recipes!
© Copyright 2006-2012, The Pioneer Woman | Ree Drummond. All Rights Reserved
Powered by WordPress
9 Comments | Be the first to comment!
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!
You must be logged in to post a comment.