Friday, October 22, 2010

Extra Corny Corn Bread

*Adapted from the Better Homes and Gardens cookbook. The original recipe can be viewed online here. I thought the original recipe was too fluffy and didn't have enough of the corn flavor, so here's my version.

PREP: 15 minutes

3/4 cup all-purpose flour
1 cup cornmeal
3 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
2 eggs, beaten
1 cup milk
1/4 cup cooking oil or melted butter
2/3 cup frozen whole kernel corn, thawed

1. Preheat oven to 400 degrees. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt; set aside.
2. In a small bowl, combine eggs, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Fold in corn kernels.
3. Pour batter into a greased 10-inch cast-iron skillet or a 9-inch round baking pan. Bake for 15 to 20 minutes or until a wooden toothpick inserted near the center comes out clean. Serve warm with butter and honey (optional).

1. For Corn Muffins, prepare as above except spoon batter into 12 greased muffin cups, filling two-thirds full.
2. For Green Chile Corn Bread: Prepare as above, except fold 1 cup shredded cheddar cheese or Monterey Jack cheese and one 4-ounce can diced green chili peppers, drained, in to the batter.

8 servings

*       Calories 222.6 Description:  
*      Total Fat 9.1 g Description:      
*      Saturated Fat 1.2 g Description:      
*      Polyunsaturated Fat 2.5 g Description:      
*      Monounsaturated Fat 4.8 g Description:  
*      Cholesterol 54.7 mg Description:  
*      Sodium 302.7 mg Description:  
*      Potassium 157.3 mg Description:  
*      Total Carbohydrate 30.6 g Description:      
*      Dietary Fiber 1.8 g Description:      
*      Sugars 6.9 g Description:  
*      Protein 5.5 g

Monday, October 18, 2010

Ryan's Easy Taco Soup

PREP: 30 minutes
SERVES: 10-12

2 lbs ground beef
1 can Rotel
1 can stewed tomatoes
1 small can green chilies
1 can corn
1 can ranch style beans
1 can reg. pinto beans
1 can black beans, drained
1 packet taco seasoning
1 packet ranch dip mix
4 cups water

Brown meat and then add all ingredients. Cook for 20-30 minutes on low.

Set out shredded cheese and sour cream as toppings. Serve with cornbread or chips and queso/guacamole/salsa.

Thanks, Ryan, for sharing this delicious recipe!

Monday, October 11, 2010


SERVES: about 2.75 cups
PREP: 15 minutes

3 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 tsp. Kosher salt
1/3 cup tahini (sesame paste)
6 Tbsp. freshly squeezed lemon juice (2 lemons)
5 Tbsp. water or liquid from the chickpeas
1 Tbsp. olive oil

Mince garlic in a food processor or blender. Add the rest of the ingredients and process until the hummus is smooth. Serve chilled or at room temperature with toasted pita bread/chips, fresh veggies, or on a sandwich.

Libby's Pumpkin Roll

*Adapted from; originally from Libby's canned pumpkin.

PREP: 45 minutes (plus 1 hour to chill in refrigerator)

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

oven to 375° F. Grease 15 x 10-inch jelly-roll pan (cookie sheet with rim); line with wax paper (trim any excess). Grease and flour paper. Sprinkle a thin, cotton kitchen towel or paper towels with powdered sugar (do not use a terry cloth towel).

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.


Serving Size: 1" slice
Servings Per Recipe 10 servings
Calories from Fat -
Total Fat - 16 g
Saturated Fat - 10 g
Cholesterol - 105 mg
Sodium - 280 mg
Carbohydrates - 52 g
Dietary Fiber - 1 g
Sugars - 43 g