Honey Cornbread

Prepared by: Ashley O'Hara

By: TIM LASTRAPES

"A sweet cornbread that will crumble in your hand and melt in your mouth."

Prep Time:
8 Min

Cook Time:
25 Min

Ready In:
34 Min

Yields 8 servings

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup white sugar
• 1 tablespoon baking powder
• 1 cup heavy cream
• 1/4 cup vegetable oil
• 1/4 cup honey
• 2 eggs, lightly beaten

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
2. In a large bowl, stir together flour, cornmeal, sugar and baking powder. Make a well in the center of the dry ingredients. Add the cream, oil, honey and eggs; stir to combine. Pour batter into prepared baking pan.
3. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of pan comes out clean.

Rhubarb Crunch

Prepared by: Sarah Firth and Melissa Collins

1 c. flour
1 c. oatmeal
1 c. brown sugar
1/2 c. butter
1 tsp. cinnamon
4-5 c. chopped rhubarb
1 c. sugar
2 Tb. cornstarch
1 c. water
1 tsp. vanilla

Mix together flour, oatmeal, brown sugar, butter and cinnamon. Place
half in the bottom of a greased 2 1/2 qt. casserole or 9X9 pan.
Put rhubarb on top of crust. On the stove, cook the rest of the
ingredients until thick and pour over the rhubarb. Sprinkle the
remaining oatmeal mixture on top.
Bake at 350 degrees for about 1 hour. (Until the topping is browned)
Serve warm with ice cream.

Chili

Prepared by: Jen Berman

1 lb. ground beef (lightly browned in pot)

add 1 T. chili powder

-separately - 1/2 onion, 1-2 cloves garlic-minced/browned in skillet

-add to pot:

onion/garlic

1/2 t. cumin

1/4 t. oregano

salt

1 large can kidney beans (approx. 30 oz. include juice)

1 large can whole tomatoes (pureed)

Simmer 1 hour - leave lid askew and stir occasionally

Punch from January Club

Prepared by: Jennie Jussaume

Mix sprite (or any lemon lime drink) with Juicy Juice Fruit punch (one to one).

Then just add raspberry sherbert.

February Meeting

We will be meeting Tuesday, February 2 at 6:30 at the welcome center

The theme is "Soup"er bowl

We need 3 or 4 soups - I was thinking:

Potato Soup

Chili

Vegetable Soup

Seafood Soup

Bread - Cornbread

French Bread

Crackers

Drinks

Cups

Bowls

Spoons

Napkins

January Cooking Club Part 2

I understand there was a nice crowd for Teresa's cooking club part two and I'm so sad that I was too sick to attend. Thank you Teresa for hosting and for taking a couple of pics. Under the pics you will find Teresa's recipes for easy, make ahead, meals.

Roast meals:

Pot Roast

4 TBSP Gma’s Roast Mix, seal and freeze. Place in slow

3 lb. beef roast cooker on high 6-8 hours or bake.

1 lb. baby carrots Serve with bread.

2 lbs. new potatoes

Garlic Basil Roast

3 TBSP Garlic Basil Mix, seal, and freeze. Place in slow

3 lb. roast cooker on high 6-8 hours or bake.

1 large can diced tomatoes Serve with a side salad and bread.

Taco Roast

4 TBSP Taco Seasoning Mix, seal, and freeze. Place in slow

2 cups tomato juice cooker on high 6-8 hours. Serve with

3 lb roast chips and salsa and Spanish rice.

Stew Meat Meals:

Burgundy Beef Tips

5 TBSP Gma’s Roast Mix ingredients, seal, and freeze. Place

2 lbs stew meat in slow cooker on high 4-6 hours. Serve

1 can cream of mushroom soup over hot egg noodles.

4 oz can of mushrooms

½ c water (or red cooking wine)

Beef Stew

2 lbs beef stew Mix, seal, and freeze. Place in slow

1 can cream of mushroom soup cooker on low 4-6 hours or thaw and

½ cup water bake (covered) at 350* for 1 hour.

1 bag frozen stew vegetables Serve with bread.

Chicken meals:

Southwest Chicken

Mix, seal, and freeze. Place in slow

3 lbs chicken cooker on low 4-6 hours, thaw and

1 can diced tomatoes bake (covered) at 350* for 1 hour, or

2 TBSP Southwest Seasoning grill. Serve with rice and green beans.

Garlic Lemon Chicken

Mix, seal, and freeze. Place in slow

3 lbs. chicken cooker on low 4-6 hours, thaw and

1 can chicken broth bake (covered) at 350* for 1 hour, or

2 TBSP Garlic Lemon Seasoning grill. Serve with mashed potatoes and steamed broccoli.

Cheesy Mexican Chicken

3 lbs chicken Mix, seal, and freeze. Place in slow

1 oz. Rotel cooker on low 4-6 hours, thaw and bake

4 TBSP Taco Seasoning (covered) at 350* for 1 hour, or grill. Top

with shredded cheese and serve with

Spanish rice.

Chicken Enchilada Chicken

3 lbs. chicken Mix, seal, and freeze. Place in slow

1 can cream of chicken soup cooker on low 4-6 hours, thaw and bake

1 soup can of water (covered) at 350* for 1 hour, or grill.

4 TBSP Chicken Enchilada Soup Mix Serve with Spanish rice and refried beans.

Cilantro Citrus Chicken

3 lbs chicken breasts or thighs Mix, seal, and freeze. Place in slow

4 TBSP Cilantro Citrus Seasoning cooker on low 4-6 hours, thaw and bake

32 oz. can pineapple chunks (covered) at 350* for 1 hour, or grill.

2 TBSP honey

Kansas City Orange Chicken

3 lbs. chicken Mix, seal, and freeze. Place in slow

1 jar orange marmalade cooker on low 4-6 hours, thaw and bake

2 TBSP Kansas City Rub (covered) at 350* for 1 hour, or grill.

Grandmother’s Roast Chicken

3 lbs chicken breast Mix, seal, and freeze. Place in slow

1 can cream of mushroom soup cooker on low 4-6 hours, thaw and bake

1 can water (covered) at 350* for 1 hour, or grill.

4 TBSP Grandmother’s Roast Seas.

Pork Tenderloin Meals:

Tangy Tejano Pork Tenderloin

3-5 lb. pork tenderloin Mix, seal, and freeze. Place in slow

4 TBSP Chicken Enchilada Seas. cooker on low 4-6 hours, thaw and bake

2 cups orange juice (covered) at 350* for 1 hour, or grill.

4 oz. can diced green chilies Serve with black beans.

Asian Pork Tenderloin

3 lb. pork tenderloin Mix, seal, and freeze. Place in slow

2 TBSP Garlic Lemon Seasoning cooker on low 4-6 hours, thaw and bake

1/3 cup honey (covered) at 350* for 1 hour, or grill.

3 TBSP soy sauce Serve with rice or mashed potatoes.

¼ cup water

Herbed Pork Loin

3-5 lb. pork tenderloin Mix, seal, and freeze. Place in slow

4 TBSP Tropical Seasoning cooker on low 4-6 hours, thaw and bake

14.5 oz. chicken broth (covered) at 350* for 1 hour, or grill.

Brisket:

Kansas City Brisket

2-4 lb brisket Mix, seal, and freeze. Place in slow

7 TBSP KC Rub cooker on low 4-6 hours, thaw and bake

¼ cup ketchup (covered) at 350* for 1 hour, or grill.

** 1 can cola added just before cooking

Pork Chops:

Garlic Lemon Pork Chops

2 TBSP Garlic Lemon Seasoning Mix, seal, and freeze. Place in slow

2 TBSP butter cooker, drizzle with ketchup, cook on low

¼ cup water 3 hours. Serve over cooked rice or pasta.

3 lbs. boneless pork chops

1 medium onion, cut in rings

1 medium lemon, sliced **Many of the chicken recipes will work

¼ cup brown sugar just as well for pork chops.

Mini Hot Browns

Mini Hot Browns

Prepared by: Ashley O'Hara

From: Kentucky

Ingredients

• 1/2 cup butter
• 6 tablespoons all-purpose flour
• 3 cups milk
• 1/2 cup freshly grated Parmesan cheese, divided
• 1 egg, beaten
• salt and pepper to taste
• 1 tablespoon butter
• 1 tomato, thinly sliced
• 1 pound thinly sliced cooked turkey
• 8 slices bread, toasted
• 8 slices bacon, cooked

Directions

1. In a large skillet, melt 1/2 cup butter over medium heat. Stir in enough flour to absorb all of the butter. Slowly whisk in the milk, and 6 tablespoons of Parmesan cheese. Stir in the egg to thicken the sauce, but do not allow to boil. Remove from heat, and season with salt and pepper to taste.
2. Preheat your oven's broiler. For each Hot Brown, place two slices of toast onto a heatproof plate or dish. Cover the toast with a couple of tomato slices. Place a liberal amount of turkey onto each Hot Brown, and pour an even more liberal amount of sauce over. Smother that baby. Sprinkle remaining Parmesan cheese over the top. Repeat with remaining ingredients.
3. Place the entire dish under the broiler until the sauce is speckled brown and bubbly. Remove from broiler, criss-cross two slices of bacon on top, and serve!

I used slices of a French Bagetts for the bread and place them all on one cookie sheet with the toppings to make the mini-hot browns.