That is my preferred selfmade cornbread recipe! it is very wet thanks to little oil brought to the dough, and a sweet addition way to a few sugar and honey. No greater dried corn buns! This wok toasted bread is baked in a hot solid iron skillet for an extra crispy aspect, perfect for dipping in a chilli bowlful.


Who's headed to the Chili cook-off this weekend? Do you sign up to convey the corn bread facet? Tis the season for this conventional aspect dish of chili. I have constantly been very Ho-Hum about corn buns. provide my dinner rolls or cornbread, and i'm able to take the dinner rolls whenever. most of the time candy corn bread is dried and sad and now not well worth carbohydrates.

Make one million batches of cornbread (or eight. The latter is in the oven.) I tried South corn buns, northern corn buns, and a gaggle of corn buns. My last recipe is my private preferred, however it's miles clear that there are many evaluations on this! My recipe is smooth and sweet, with crispy edges.
Southern Corn bread isn't sweet. The recipe I tried changed into just 2 teaspoons of sugar within the entire pot, and i idea it become terrible. I made each person who surpassed thru my house trying it, and my pal Jen took it out of her mouth and threw it into the trash. right next to all Reese wrappers. Dry goods as bones.

The southern corn buns are baked in a pan this is heated with hot 1st Baron Verulam fat, so the tip becomes high-quality crunchy. it's also skinny: most effective about 1 inch high. in case you're from the South and you like this type of cornbread, please tell me what i'm lacking.



  •  1 cup flour, spooned and leveled
  •  3/4 cup yellow cornmeal
  •  1/2 teaspoon kosher salt
  •  1/2 teaspoon baking soda
  •  2 teaspoons baking powder (1 teaspoon for 8x8 pan, )
  •  1/2 cup (1 stick) butter
  •  1/4 cup vegetable oil
  •  1 cup granulated sugar
  •  1/3 cup honey
  •  2 large eggs
  •  1 and 1/4 cups buttermilk


  1. Preheat your oven to 375 degrees. Place your 9-inch cast iron skillet in the oven while the oven preheats. (If you are baking this in an 8x8 or 9x9 inch square pan, see note.)
  2. In a small mixing bowl, combine 1 cup flour, 3/4 cup yellow cornmeal, 1/2 teaspoon kosher salt, 1/2 teaspoon baking soda, and 2 teaspoons baking powder. (Use 1 teaspoon baking powder if using a square pan.)
  3. Slice off about 1/2 tablespoon from your 1/2 cup (1 stick) of butter and set aside (you will grease the pan with it soon). 
  4. Melt the remaining butter in a large bowl in the microwave.
  5. Add 1/4 cup oil, 1 cup of sugar, and 1/3 cup honey to the large bowl with the melted butter. Stir well until combined. 
  6. Add 2 eggs and 1 and 1/4 cups buttermilk. Whisk until fully incorporated. 
  7. Use a wooden spoon or spatula to stir the dry ingredients into the wet ingredients (then wipe out the dry bowl and put it back in your cupboard!) DO NOT over mix! Make sure the dry ingredients are fully incorporated but don't worry if there are a few lumps. 
  8. Remove the cast iron skillet from the oven and shut the door. Grease the bottom and sides (all the way to the top) with the remaining half tablespoon butter. I use a butter knife. If it melts too fast, use a pastry brush to spread it around. 
  9. Pour the batter into the hot pan and smooth out the top. 
  10. Use hot pads to place the skillet back in the oven. Bake at 375 for 28-32 minutes. The cornbread is done when a toothpick inserted in the center comes out with no wet batter on it. You can also shake the skillet a little, and if is at all wobbly, leave it in a couple more minutes. The top should be golden brown and the edges should pull away from the edges of the pan. 
  11. Remove from the oven and let cool for 5-10 minutes before slicing and serving. This is best served right away so the edges are nice and crispy! Top with butter and honey, and/or serve with The Best Chili Recipe I've Ever Made!
  12. Store the cornbread tightly covered on the counter for up to 3 days.


This fowl Viscount St. Albans Ranch wraps is a cool extraordinary easy lunch recipe, Creamy and stuffed with crispy Sir Francis Bacon.

I am always looking for a short and easy lunch recipe, especially one that does not require a great deal attempt. it truly is why i really like this extraordinary speedy and easy wrap.


Sure! these wraps are first-rate for making in advance and packing a pleasant lunch or picnic. Wrap them tightly in plastic wrap in order that they preserve their form and hold it cool till geared up to experience.

The diced tomatoes can purpose wraps to be a bit damp if made too some distance earlier. region the diced tomatoes in a first-class mesh sieve to do away with extra moisture before setting within the wrap.

You can not pass wrong with the facet of potato chips and fresh fruit or sparkling reduce greens. but if you want to choose it up above, here are some of my favored recipes to pair with this wrap.

This wrap might be best for a fast lunch or dinner for per week. I even wrapped this up for my daughter to take a hike and he or she said they had been brilliant after some hours inside the lunch bag.



  • 4 large tortillas
  • 8 oz. deli sliced chicken breast
  • 8 strips thick cut bacon, cooked crisp
  • 2 cups lettuce leaves
  • 1/2 cup diced tomatoes
  • 4 tbsp ranch dressing


  1. Lay tortilla out on plate, top with 1/2 cup lettuce leaves in center of tortilla. Top with 2 tbsp diced tomatoes, 1 tbsp ranch dressing, 2 strips cooked bacon and 2 oz chicken breast.
  2. Roll up tortilla tightly and cut in half. Enjoy!


This wholesome broccoli hen recipe is made together with your choice of pasta, fowl gentle and broccoli, and the maximum scrumptious Cheddar cream mushroom sauce.


Boost your hand if you grew up ingesting broccoli chicken casserole!  Make  arms in case you always encompass can cream mushroom soup!  Ah, what can we say, it's far what all of the cool child did returned in the eighty's. For those of you who nevertheless crave an awesome Throwback chook casserole once in a while nowadays, i've a current model nowadays that I think you may Love.

It is made with all of the traditional components of broccoli recipe of my early life bird casserole, we talk loads and plenty of broccoli you can use sparkling or frozen, gentle fowl experience loose to use Rotisserie as a shortcut, your choice My pasta uses entire grain, however whatever will do, and a variety of sharp cheddar cheese receives properly stuff!.  

Then rather for canned cream mushroom soup, this bird brocoli casserole recipe capabilities homemade mushroom cream sauce which is simple alternatively, made with many fresh mushrooms and zesty seasoning to ensure that this casserole is some thing but tasteless.



  • 8 ounces uncooked pasta (I used whole-wheat rotini)
  • 1 large head of broccoli, cut into bite-sized florets (about 1 pound of florets)
  • 2 tablespoons butter or olive oil
  • 1 small white onion, thinly sliced
  • 8 ounces baby bella (cremini) mushrooms, thinly sliced
  • 4 cloves garlic, minced
  • 3 tablespoons flour
  • 1 cup chicken or vegetable stock
  • 1 1/2 cups milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly-cracked black pepper
  • 2 cups (8 ounces) shredded sharp cheddar cheese, divided
  • 2 cups diced (or shredded) cooked chicken


  1. Heat oven to 400°F.
  2. Cook pasta in a large stockpot of generously-salted boiling water until it is al dente.  However, about 1 minute before the pasta is done, add the broccoli to the boiling pasta water and stir until combined.  Drain both the pasta and broccoli, and set aside.
  3. Meanwhile, heat the butter (or oil) in a large sauté pan over medium-high heat.  Add the onion and sauté for 3 minutes, stirring occasionally.  Add the mushrooms and garlic and sauté for 5 more minutes, stirring occasionally, or until the mushrooms are cooked through.
  4. Sprinkle the flour evenly over the onion mixture and stir until combined.  Cook for 1 minute, stirring occasionally.  Add in the stock, and stir everything together until most of the clumps are gone.  Add in the milk, Dijon, salt and pepper and stir until combined.  Continue cooking the sauce until it reaches a simmer.  Then remove from heat and stir in 1 cup of the shredded cheese until it is combined.  Taste and season with additional salt and pepper, if needed.
  5. In a large 9 x 13-inch baking dish, combine the cooked pasta, broccoli, mushroom sauce and chicken.  Toss until combined.  Smooth the casserole out into an even layer.
  6. Bake uncovered for 15 minutes.  Then remove pan from the oven, sprinkle the remaining cheddar cheese evenly on top of the casserole, and bake for 10 more minutes or until the cheese is nice and melty.
  7. Serve warm, garnished with extra black pepper and/or fresh herbs, if desired.


This a lovely and delicious Over-The-top dessert tarts you may ever attempt. they've a gentle and chewy chocolate chip cookie base, an Oreo pie layer, and a fab truffles on pinnacle! This recipe is 100% from the beginning and truly the most indulgent cakes recipe around. 

Today's recipe is a hundred% from scratch. For a layer of cookie dough, i've been slightly tailored my favored Blondie recipe. it is chewy, gentle and full of chocolate chips. The layer of the cookie dough will spread to the lowest of the pan, and then you may press the Oreo pie layer on the top. 


For the Brownie layer, I want the muffins to be fudgy and chewy, however now not too wealthy because this Bar is quite over the already. I additionally need to make certain that Brownie dough is thin sufficient to without problems pour/spread over the Oreo cookie, but not too sticky. If the brownies are too sticky, they will now not hold together or Slice nicely. muffins dough is therefore made with semi-candy Chocolate or dark for a richer taste, and just the proper amount of flour so that they're chewy and fudgy however you can nonetheless cut them.

Notice that the baking time is long. these tarts are very thick-so they may need to bake for about 50 minutes. they may be done whilst choosing out a smooth toothpick or with a few moist crumbs. in case you provide a pot a mild boost and you could see the middle a part of the truffles are very woed-they are no longer completed.

Ensure to allow the muffins cool down absolutely earlier than slicing. in any other case, you'll have a piece of chaos. they'll want to quiet down for approximately 4 hours.


Chocolate Chip Cookie Layer

  • 1 cup unsalted butter melted and cooled
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour aka plain flour
  • 1/4 teaspoon salt
  • 1 1/4 cups chocolate chips

Oreo Layer

  • 24 Oreo cookies

Brownie Layer

  • 2/3 cup unsalted butter cubed
  • 8 oz semi-sweet chocolate finely chopped
  • 1 1/2 cups white sugar
  • 3 large eggs
  • 1/2 cup all-purpose flour
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon salt


  1. Preheat the oven to 350F (180C) degrees.
  2. Line a 9x13 inch pan with parchment paper and leave an overhang around the sides.

Chocolate Chip Cookie Layer

  1. Beat together the melted butter, brown sugar and white sugar.
  2. Beat in the eggs and vanilla extract.
  3. With the mixer on low speed, beat in the flour and salt.
  4. Turn off the mixer and stir in the chocolate chips using a rubber spatula or wooden spoon.
  5. Spoon the mixture into the prepared pan, and spread smooth with a spatula.

Oreo Layer

  1. Place the Oreo cookies on top of the cookie dough pressing them down just slightly. I got 6 rows of 4 cookies.

Brownie Batter

  1. Add the butter and chocolate to a large heatproof bowl. Microwave on medium power for 45 second intervals, stirring between each, until melted.
  2. In a separate bowl, whisk together the eggs and sugar.
  3. Whisk the chocolate mixture into the egg mixture.
  4. Gently fold in the flour, cocoa powder and salt using rubber spatula or wooden spoon.
  5. Pour the brownie batter over the Oreo cookie layer, and spread the top smooth as needed.

Baking and Cooling

  1. Bake the brownies in the preheated oven for 50-55 minutes, or until an inserted toothpick comes out dry or with a few damp crumbs. If you notice the top is starting to burn, cover with aluminum foil and continue baking. I first check my brownies at 45 minutes just in case.
  2. Cool the brownies fully (at least 4 hours) before slicing for clean, even cuts.
  3. Store leftovers at room temperature in an airtight container for up to 4 days.


This coconut chook curry may be made in a single pot and filled with delicious flavors! This curry may be made in 30 minutes or less making it a perfect weekday dinner.

Pair this coconut curry with rice and/or naan bread. Roasted carrot side or sweet baked potatoes will also be paired nicely. whilst you're now not sure what to make for dinner, this hen coconut cream curry continually comes thru.


speedy, flavorful, and healthy! this is one in every of my hubby's all time preferred meals, and whilst I have a tendency to opt for greens over the beef (HIIII Butternut Squash Curry), that is considered one of my favorites as properly.

today we use purple curry on this dish with yellow curry powder and an awesome quantity of coriander. in case you're questioning what a flavor of coconut curry is like, it is a bit sweet, however ordinarily savory with recommendations of crimson curry seasoning. purple curry is normally made from beaten red chilies, garlic, lemongrass, shallots, ginger, and fish paste. We amp taste them with more garlic, ginger, and onions.

thus far the sword is: i will fee this dish as moderate, but it doesn't rely upon the crimson curry brand you are using. i have located the Thai kitchen usually quite mild.

Curry powder has a unique taste with both savory and sweet seasoning. Caraway, turmeric, and Bay leaves supply the curry powder a deep, earthy, and savory taste whilst the sweet herbs like cinnamon and cloves upload brightness and wonder.



  • 3 tablespoons coconut oil, separated
  • 1/2 medium yellow onion, diced (~1/2 cup)
  • 3 cloves minced garlic (~1 and 1/2 teaspoons)
  • 2 tablespoons finely minced ginger (from a 1 and 1/2 inch piece)
  • 2 teaspoons yellow curry powder
  • 3 tablespoons red curry paste (I use Thai Kitchen; reduce or increase as desired for spice levels)
  • 2 teaspoons ground coriander
  • 1 large red bell pepper
  • 1 pound boneless skinless chicken breast or thighs, cut into 1 inch pieces
  • Fine sea salt and freshly cracked pepper
  • 1 can full fat coconut milk (NOT lite)
  • 1 tablespoon lime juice
  • 1-2 tablespoons brown sugar
  • 2 teaspoons fish sauce, optional
  • 1/4 cup cilantro and/or basil, diced
  • Serve over/with: cooked basmati rice and naan bread with additional lime wedges
  • Optional: chopped peanuts or cashews


  1. Start by prepping ingredients: dice the onion, mince the garlic, and mince the ginger. I peel the ginger with a spoon or vegetable peeler and then finely mince it. Thinly slice the red bell pepper into long vertical strips and then cut those strips in half horizontally.
  2. Heat 2 tablespoons coconut oil in a large deep skillet over medium-high heat. Add the onion and saute for 3-5 minutes or until onions are beginning to get golden. Add the garlic and ginger. Stir to coat everything with the oil. Lower the heat to low and add in the curry powder, red curry paste, and coriander. Stir often for 2-3 minutes or until lightly toasted and fragrant.
  3. Return the heat to medium high. Add in the remaining 1 tablespoon coconut oil and the red pepper. Stir for 1-2 minutes and then add in the bite-sized pieces of chicken. Sprinkle on salt and pepper to taste (I add 1 teaspoon fine sea salt and 1/2 teaspoon pepper). Cook, stirring often for about 4-5 minutes or until the chicken is browned on both sides, but not cooked through.
  4. Pour in the coconut milk, lime juice, and brown sugar (to taste; I start with just 1 tablespoon). Stir until chicken is cooked through (juices run clear and it is cooked to 165 degrees F) and curry is slightly thickened (Note 1). If desired, stir in the fish sauce.
  5. Serve over rice and/or with naan bread. Garnish individual plates with cilantro, basil, and/or crushed peanuts/cashews. Serve additional lime wedges by the side if desired.


This French Onion pork casserole will win the liver across the eating table. it's miles scrumptious, complete of flavor and very comfortable!


This French Onion red meat casserole will win the liver all around the eating desk! it's far delicious, full of taste and might be a complete stomach comfort! 

virtually wonderful, you guys! I couldn't think about any other word besides that it was outstanding. 

i'm very grateful to my kids commonly love casseroles too. whilst the noodles are concerned in each meal they do now not ask a query. They just eat. Ha! i like to serve this with a side of broccoli and it makes a entire meal for my own family!



  • 10 ounces egg noodles
  • 1 pound lean ground beef
  • 2 cans (10.75 ounces each) cream of mushroom soup
  • 1 jar (15 ounce) Lay's French Onion dip
  • 1 cup French's fried onions


  1. Preheat oven to 350 degrees F. Spray a 9x13-inch baking pan with non-stick spray.
  2. Cook egg noodles in a large pot of water, according to package directions. Drain.
  3. Cook and crumble ground beef in a large skillet, over medium-high heat, until no longer pink. Drain any grease.
  4. Add soups and French onion dip to beef in skillet. Stir together to combine. Gently fold in cooked egg noodles to mixture.
  5. Pour mixture into prepared pan. Sprinkle fried onions evenly over top.
  6. Bake for 25 to 30 minutes or until thoroughly heated. Serve warm and enjoy!


Do not get plenty higher then Honey Mustard chook! This one of the staple dishes i have made for lots of hours; sweet honey with a difficult mustard bite makes this own family a favourite, and i really like how easy it's miles to gather in below five mins!


I think I higher upload Honey Mustard hen to subsequent week's dinner plan while I consider it. vicinity the chickens on a massive Baking sheet with a rimmed Pan. To facilitate cleaning the pot path with parchment paper.

In case you decide upon chicken drumsticks or breasts can also be used but cooking time will want to be adjusted as a result. Bake in 350 oven heated to forty mins. Baste the chicken each 15 minutes.

Flip the heat up to four hundred levels and prepare dinner a further 20 minutes until golden brown and thigh inner temperature registers 170 for 175 levels at the instantaneous analyzing of the thermometer. If cooking chook breasts cook into the internal one hundred sixty five ranges inside the maximum thick part of the flesh. Permit the chook to rest 5 minutes before serving.



  • 2 1/2 pounds Chicken Thighs, Drumsticks, Or Breast
  • 1/4 cup Grainy Dijon Mustard
  • 1/4 cup Honey
  • 1 tablespoon Apple Cider Vinegar Or White Wine Vinegar
  • 1 teaspoon Fresh Rosemary, Chopped Or Dried
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Fresh Ground Pepper


  1. Preheat oven to 350 degrees. Line a rimmed baking pan with parchment paper for easy clean up.
  2. Place chicken skin side up in pan.
  3. Stir together mustard, honey, vinegar, rosemary, salt, and pepper.
  4. Pour honey mustard sauce over chicken. Brush all over with sauce until well coated.
  5. Bake skin side up for 40 minutes, basting every 15 minutes or as needed. Increase oven temperature to 400 degrees. Cook an additional 20 minutes until light brown, internal temperature on the thickest part of the thigh should register at least 170-175 degrees when done. For chicken breast cook to 165 degrees.
  6. Allow meat to rest 5 minutes before serving.

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