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5-Minute Mediterranean Hummus
Out of this world 5-minute Mediterranean Hummus: chickpeas, olives, sun dried tomatoes, garlic, feta, lemon juice and olive oil—what’s not to love!
Lemon Poppy Seed Yogurt Muffins
These lemon poppy seed muffins are packed with all sorts of health and crunch: whole grain flavor with serious additions from poppy seeds and Greek yogurt.
Coconut French Toast with Orange Cream Cheese Syrup
by Deanna Morauski (The Old Hen)
This Coconut French Toast with Orange Cream Cheese Syrup is the talk of the town this month. Try it once and you will be addicted. It is simply that perfect.
Strawberry Honey Jam
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
Homemade Madras Curry Paste
The nice thing about making your own curry paste is that like anything homemade, not only is it far fresher than anything store-bought, but it is also completely customizable. This really makes a difference when it comes to heat level. I consider this recipe as written to be about a “medium” heat level. For “mild” omit the jalapenos, and for “hot” use 3 jalapenos and add 1/2 teaspoon ground cayenne pepper (or to taste).
Creme Brulee Ice Cream
Quite possibly one of the most delicious things I’ve ever eaten in my entire life. Imagine if you will, plunging your spoon through a crispy layer of caramelized sugar to expose a silky layer of frozen creme brulee ice cream beneath. Oh yea baby, this recipe is worth every single calorie-laden bite. Break out the kitchen torch! Your family and friends are going to flip over this one.
Veggie Berry Smoothie
by Nancy @ Coupon Clipping Cook
A great way to sneak in veggies for breakfast.
Savory Ricotta Tart with Rosemary Parmesan Crust
A rich ricotta tart with a rosemary flecked Parmesan crust. The perfect side dish to your holiday meal.
Homemade Peanut Butter
by Christina Main (Sweet Lavender Bake Shoppe)
Smooth, creamy, luxurious, and super fast to make, you might slap yourself for not doing this from the get-go. Plus, come on, it’s unprocessed!
Open-faced Burgers
by Elaine
Open-faced burgers topped with caramelized onions and crumbled blue cheese.
Shredded Brussels Sprout Salad with Citrus Vinaigrette
Crisp Brussels sprouts, bacon, almonds, and cheese drizzled with a vibrant vinaigrette made with freshly squeezed orange and lemon juices.
Vegetable Stir Fry with Peanut Sauce
Healthy vegetable stir fry with Thai peanut sauce for an easy and delicious meal!
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Recipe
Jalapeno, Bacon and Cheddar Cornbread
by Kelly @ Evil Shenanigans on January 29, 2010 in Breads, Cornbreads
Recipe Description
Fluffy cornbread flavored with bacon, jalapenos and tangy cheddar cheese. Leave your butter in the fridge … you won’t need it!
Preparation Instructions
Heat the oven to 350 F and place a 10 1/2-inch cast iron skillet in the oven to heat.
In a large bowl combine the flour, cornmeal, sugar, baking powder, and non-fat dry milk until well combined.
In a separate bowl, whisk together the egg, buttermilk, honey, and melted butter.
Pour the wet ingredients into the dry, then add the bacon, jalapeno, and shredded cheese, and mix until just combined. Do not over-mix.
Pull the hot skillet out of the oven and brush with the bacon fat, then pour the cornbread mixture in the pan and bake for 25 to 35 minutes, or until the cornbread springs back in the center when lightly pressed. Cool in the pan for ten minutes before slicing and serving.
Enjoy!
Ingredients
- 3 ounces, weight All-purpose Flour
- 3 ounces, weight Yellow Cornmeal
- 1 ounce, weight Sugar
- ⅓ ounces, weight Baking Powder
- ½ ounces, weight Non-Fat Dry Milk Powder
- 1 whole Egg
- 5-½ ounces, fluid Buttermilk
- ¼ ounces, fluid Honey
- 4 ounces, fluid Unsalted Butter, melted
- 4 ounces, weight Shredded Sharp Cheddar Cheese
- 2 whole Strips Bacon, Cooked Crisp And Chopped
- 1 whole Jalapeno, Seeded And Minced
- 1 Tablespoon Bacon Fat
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Meet Nancy
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
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8 Comments | Be the first to comment!
Comments
Sunny on 2.1.2010
This recipe looks delicious. However, it would be so helpful if you could give the dry ingredient measurements in cups and teaspoons for those of us who don’t do ounces. Thanks!
Gammaroobob on 2.1.2010
I agree with sunny – most of us cook with cups, tbs, tsps, etc. instead of ounces – I would LOVE LOVE to try this….thanks!
macaire1 on 2.1.2010
What they said!
taf8130 on 2.1.2010
Me too… would love to try this one tonight…but… have to admit… I don’t have a clue how to flip the measurements and be accurate?
Pam P on 2.1.2010
Just a quick comment, if you bake at all you should invest in a kitchen scale. I got mine at Target for about $15 bucks. Where I live where it’s humid a lot of the year, it makes a huge difference in my baking; things actually turn out like they are supposed to!
Kelly @ Evil Shenanigans on 2.2.2010
Pam is right … invest in a scale! Most of my core baking recipes are measured by weight because it is just more accurate. You get the same result each time you try it when you weigh them out. If, however, you don’t want to get a scale you can find weight to volume conversions on google and, I think, King Arthur Flour. Thanks!!
frenchgirl (Lisa) on 2.3.2010
I’m not complaining about the ounces as it will make it easier for me to convert it to metric. I agree that it’s great to measure a cup of sugar, but it makes me crazy trying to measure out a 1/2 a cup of butter for example. It’s so much easier and accurate on a scale.
wdavis111 on 6.29.2010
Thanks for this awesome recipe! and I love that you show it in ounces!! with my recent baking attempts, I’ve found that to be SO much better!
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