Apple Cornbread

Apple cornbread was a happy mistake many years ago. I thought I had tripled the boxed Jiffy cornbread mix, but accidentally grabbed two boxes of cornbread and one apple muffin mix. I did not realize it until I dumped all of them together in the mixing bowl with the wet ingredients. Thinking, what the heck, I went ahead and prepared it as per directions. The result was fantastic, tasting of apples, but still very much distinguishable as cornbread in texture, taste, and crumble.

Pair this awesome cornbread with pork dishes, beans, and greens.

My recipe "fix" calls for POWDERED MILK reconstituted with APPLE JUICE, and added cooking oil (I used canola).

Apple Cornbread

Two packets/boxes of your favorite brand of cornbread mix
One packet/box of your favorite apple muffin mix
1/2 cup of your preferred cooking oil

I love Jiffy brand mixes, but will usually go for the Shawnee Mills mixes instead, as they are MIA (Made in Oklahoma)!

***Most brands of premixed breads require milk. You can certainly use liquid milk, however, I like to use powdered milk. My children are well passed the age where they drink milk for nutrition and if I buy it, it will go bad in my refrigerator. So I buy powdered milk to reconstitute as needed or canned evaporated milk to use full strength or dilute. In this recipe, if you choose to use apple juice for a bit more apple flavor, you should use powdered milk and then use the juice as you would water per package directions. Adding apple juice AND liquid milk will not work for this recipe. *****

Preheat oven to 400 degrees (most mixes will have that as the standard baking temp)
Mix all your ingredients per package directions, including the oil.

Bake as long as indicated, watching closely toward the end of baking time.

Test with a toothpick, remove from oven and cool completely before removing from pan. Serve with a schmear of butter or margarine.

This is the first time I ever used a bundt pan for this recipe. BIG MISTAKE. I thought it would look so pretty on the plate for the blog.  

1. I sprayed the pan with oil spray, but did not did not dust with flour

2. I did not let the bread completely cool. It was quite hot still when I tried to take it out of the pan. UGH. 

It turned out ugly on the plate, as I had to piece the bottom to the top, but it smelled HEAVENLY, very apple-y!

Countertop Cat "Spider" approves of my recipe. I had to fight him away from the baked product, the little pig! Why is he Countertop Cat? Because he is so dang nosey and food driven that if I am in the kitchen he HAS to be, too, and he will jump on the counter and sniff, lick, and paw at whatever I am trying to prepare! 

Hope you all try apple cornbread and love it as much as my family does!

Huhhhhh? Whuh?? Did I Mention Jambalaya?

Ok, no Kitchen Sink Jambalaya tonight. Why? Because I ain't the sharpest knife in the set. The smoked sausage got eaten! Now I KNOW when I call my jambalaya KITCHEN SINK, well, it implies that there is everything in it, or at least what seems like everything. So why do I need the smoked sausage? Because that is JUST the BASE of the dish. It is the HEART and SOUL of the dish.  The rice is the binder, and EVERYTHING BUT THE KITCHEN SINK is the filler!

Ok, it's nothing special, but my family loves it a bunch. Just cut up smoked sausage into medallions. Cook in a skillet. When some of the fat is rendered, toss in diced onion, some garlic (in any form) and let it all sweat. Add any leftover raw veggies you need to use up, diced. Two cups of rice. Toast the rice a bit. Add cayenne pepper, paprika, salt, pepper, cajun seasoning, four cups of water or broth (any kind) or leftover soup (if thickened, then just thin it out and use four cups),  and bring to a boil. Turn down heat and steam rice. When it is cooked and still very hot, stir in assorted leftovers, such as fish, taco meat, meatballs, chicken, beans, etc...you get the drift. Let the leftovers heat through.  Serve hot with hot sauce.

It ain't AUTHENTIC jambalaya any more than I am authentic Cajun, but it sure uses up leftovers, goes a super long way, and tastes super yummy.

And no, do not need to use sausage. If you don't then make sure to use butter, bacon fat, or oil to toast up your rice and veggies.

And that is all it is. If you have put all your love into previously cooked dishes, you have increased your love exponentially in this super easy dish!

A Kitchen Prayer - Just Right For This Blog!

What makes me want to cook more than anything? Being in the kitchen. And what makes me want to be in the kitchen? When it is nice, cleaned, and organized. Nothing gets me cleaning and organizing like hearing classical music. Playing softly, it adds something magical to my kitchen's atmosphere that is both energizing and relaxing. I also like a cutely decorated kitchen!

Years ago, I found a little plate with a kitchen painted upon it, and this poem/prayer. 

Lord of all pots and pans and things,
Since I've no time to be
A saint by doing lovely things or
Watching late with thee,
Or dreaming in the twilight or
Storming heaven's gates
Make me a saint by getting meals or
Washing up the plates.

Although I must have Martha's hands,
I have Mary's mind, and,
When I black the boots and shoes
Thy sandals, Lord, I find.
I think of how they trod the earth
What time I scrub the floor,
Accept this meditation, Lord,
I haven't time for more.

Warm all the kitchen with thy love,
And light it with thy peace,
Forgive me all my worrying
And make all grumbling cease.
Thou who didst love to give men food
In room or by the sea
Accept this service that I do
I do it unto thee.

Reiterating the ONE rule about this blog and about food in general: LOVE. A humble bowl of beans made and served with love is a hearty, happy, filling meal.  
Come back tomorrow for Kitchen Sink Jambalaya. 
Til then, I am wishing you all love, love, love, love, crazy love...

The BEST Tomato Soup, Three Cheese and Bacon Grilled Sammies, and Some Love

Hello, Fun Food Folks! From mac and cheese to prime rib roast, from peanut butter and jelly sandwiches to Christmas brunch, what you feed your loved ones should be something you love to prepare and are proud to serve. At least this is what I believe. Look, fancy schmancy food is great if you can afford it and if you have time for it.  But does that stuff make you happy? Will your daughters, granddaughters, and nieces and nephews compete with each other over who has duplicated your most loved and craved recipes when you have become a cherished memory?
Be happy. Eat Happy. Tomato soup and grilled cheese sandwiches are a feast when you are happy and thankful. Quite frankly, I would rather have that than so-called haute cuisine!

So let's not blabber on and get to the first "fixer-upper" recipe:

I  hate canned tomato soup as is, right out of the can, with added water. Talk about ho-hum and unappetizing! This inexpensive can of soup can become something spectacular with a little "fixin' up".

Creamy Tomato Soup

1 can tomato soup
12 oz V8 vegetable juice or generic equivalent
12 oz milk (use half and half for creamier soup
salt and pepper to taste

Put all ingredients in a saucepan and whisk whisk whisk to blend. Add salt and pepper to taste. I like a lot of pepper in my soups. Serve hot in mugs with crackers or grilled cheese sammies for dippin':

Grilled Three Cheese Bacon Sandwiches

Butter for schmearin'
Sliced sourdough or rye bread, or other artisan bread
Cream cheese or Laughing Cow creamy Swiss wedge
Mozzarella cheese slices or shreds
Cheddar cheese slice or shreds
Bacon slices (pre cooked or even bacon bits will do nicely)
* Any combination of three cheeses works great, as long as one of the cheeses is soft and spreadable. How about pimento cheese or a port wine cheese log? Maybe ricotta?*

Schmear butter onto the outsides of two slices of your bread. Schmear your soft white cheese on the other side of one slice, place it butter side down on a griddle preheated on medium heat setting. Stack your other two cheeses on top and then your bacon bits/strips. Top with your other buttered slice, butter side up. Press the sandwich down with your spatula while it grills or use a brick wrapped in foil (sort of like you are making a panini) as a weight. Grill about 3-5 minutes. Flip. Repeat with pressure till other side is toasted. ENJOY!

You could even add mushrooms in place of the bacon. Or do both. Bacon. Cheese. Mushrooms. This fat girl is getting hungry!

Y'all come on back for more nommiliciousness!