Drool-worthy doggie and human treats…
Ingredients
10 – 15 Jalapeños
8 oz cream cheese
1 cup shredded cheddar cheese
1 tsp garlic powder
1 tsp onion powder
Pepperoni Slices
Directions
Preheat oven to 350 degrees
Wash jalapeños and cut stems
Slice in half and remove seeds
Mix together cream cheese, cheddar cheese, garlic powder, and onion powder
Fill each jalapeño half with the cheese mixture
Top with pepperoni
Bake for 30 minutes and enjoy.
Country Style Ribs were on sale at our local grocery outlet so I stocked up on a few family packs. If you aren’t familiar with country style ribs, they aren’t actually ribs. They are cuts of pork shoulder which makes them a lot cheaper. They also have more meat on them than ribs. So, if you are looking for a budget friendly meal for the family, look no further.
Ingredients
Country Style Ribs (As many as needed for your family)
1 bottle Italian Dressing
1 bottle favorite BBQ sauce
Directions
Place ribs in bowl and cover with Italian Dressing.
Cover bowl and place in the fridge for a few hours or overnight.
Once marinated, preheat oven to 300 degrees.
Place ribs on lined baking sheet for easier cleanup.
Cover with foil and bake for 2 hours.
Remove from oven and drain liquid from pan.
Reduce heat to 275 degrees.
Cover all sides of ribs with BBQ sauce.
Bake UNCOVERED for an additional 45 minutes.
Remove from oven and serve.
These are simple to make. They are juicy, tender, and drool-worthy.
Ingredients
For crumble topping:
2/3 cup all purpose flour
1/4 cup sugar
1 teaspoon cinnamon
1/4 cup melted butter
For batter:
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
2 eggs
2/3 cup Greek yogurt (sour cream will work as well)
1/4 cup vegetable oil
2 tablespoons lemon juice
1 teaspoon vanilla extract or lemon extract if you want extra lemon flavor
2 cups blueberries
Directions
Preheat oven to 400 degrees.
Grease a loaf pan and line it with parchment paper. Leaving paper hanging over side for easy removal of bread.
For the crumble topping, mix all topping ingredients together until a crumble mixture forms. Place in the fridge until ready to use.
In a mixing bowl combine flour, baking powder, and salt. Set aside.
In another mixing bowl combine sugar and eggs. Mix well.
Then add yogurt, lemon juice, vegetable oil, and extract. Mix well.
Mix wet ingredients into dry ingredients.
Leave 1/2 cup blueberries aside for the topping.
Place remaining blueberries in a bowl and dust with 2 tablespoons of flour.
Gently fold into batter.
Pour batter into loaf pan.
Top with remaining blueberries.
Top with crumble mixture.
Bake for 5 minutes on 400 degrees.
Then turn oven down to 350 degrees and bake an additional 55-60 minutes or until a toothpick inserted comes out clean.
Baking times vary depending on type of loaf pan used. It may also take longer if frozen blueberries are used.
When done, remove from oven and let cool 10 minutes. Then remove from pan and onto a cooling rack until cooled.
Enjoy!
Today we are celebrating Jackson’s 9th doggie birthday. Jackson came to live with us last year. It was either September or October. I can’t remember exactly. My husband’s uncle passed away and we said we would take care of his dog, Jackson. We call him Jack most of the time. He is a border collie mix. We have a lot of experience with that breed of dog. This is Jack’s first birthday party even though he is 9 years old. The dogs enjoyed these pupcakes. They are simple to make. Here is how you do it:
Ingredients
1 1/2 cups whole wheat flour
2 eggs
1 can 100% pumpkin
1/2 tsp baking powder
sardines
3/4 cup water
1/2 cup peanut butter 1/4 in cupcakes 1/4 icing
Directions
Preheat oven to 350 degrees.
Mix all ingredient together until a batter is formed. It should be a little thicker than a cake batter.
Grease a muffin pan.
Fill with batter.
Place in oven and bake for 20 – 25 minutes or until a toothpick comes out clean. Remove from oven and let cool.
Icing
1/4 cup peanut butter
1/2 can pumpkin
Mix together. If you want it thicker add a little more peanut butter. Ice each pupcake. Then place your dogs favorite treat on top. Share with all your doggie friends!
Ingredients
3 – 4 yellow squash
2 tablespoons butter – (1 for skillet and 1 melted for crackers)
1/2 tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
2 eggs
1/4 cup mayonnaise
1/4 cup sour cream
1 cup shredded cheddar cheese
1 sleeve crackers of your choice
Directions
Wash and slice squash to 1/4 inch thickness.
Melt 1 tablespoon butter in skillet.
Add in garlic and sliced squash.
Cook over medium heat until squash is tender. About 10 minutes
In a bowl mix together eggs, sour cream, mayo, and cheese.
Once squash are done add salt & pepper.
Mix in the egg mixture.
If using cast iron you can go straight from stove top to the oven. If not, pour into oven safe dish.
In a bowl crush 1 sleeve of crackers.
Mix in 1 tablespoon of butter and coat crackers.
Pour on top of squash mixture.
Place in a 350 degree oven for 30-35 minutes or until casserole is golden brown and set.
Remove from oven and serve warm. Enjoy!
There are the recipes from the National Cornbread Festival Cornbread Alley. The winner of Cornbread Alley was Sweet Georgia Peach. All recipes are for serving a crowd. If making for a small family then you may want to 1/2 the recipe.
Southern Hushpuppies
4 cups yellow self-rising Martha White cornmeal
2 cups Martha White self-rising flour
1/4 cup sugar
1 tsp salt
2 tsp garlic powder
5 eggs
1/2 cup chopped jalapenos with a little juice
1 cup cream style corn
1 cup chopped green onions
1 cup shredded cheddar cheese
Mayfield buttermilk as needed
Mix all dry ingredients well. Add remaining ingredients to dry using buttermilk. Mix till moistened. Do not overmix. Drop by rounded tablespoons into hot oil for 3 minutes or until golden brown, turning once. Drain on paper towel.
Beans & Greens Cornbread
1 1/2 cups Martha White self rising cornmeal
1/2 cup Martha White self rising flour
1 cup Mayfield milk
1 cup chopped Bush’s Great Northern Beans
1 cup chopped canned greens (can use turnip or collard)
1 egg
1/2 cup chopped bacon
1/4 cup onions
Mix all dry ingredients and add egg, onion, bacon, beans, greens, and milk. Mix well. Bake in a greased 9×13 pan or a 10″ Lodge cast iron skillet. Bake for 25 minutes at 400 degrees or until golden brown.
Black Eyed Pea Fritters
8 cups Martha White self-rising cornmeal
2 1/4 cups Martha White self-rising flour
3 cups Mayfield milk
3 eggs
3 cups black eyed peas
1 1/2 cup chopped onion
2 cups bacon bits
Mix all ingredients together and drop by spoonful into oil and fry until golden brown.
New South Mexican Cornbread
2 cups Martha White self-rising cornmeal
1/2 cup Martha White self-rising flour
1 cup Mayfield buttermilk
1 cup Mayfield sour cream
1 egg
1/4 cup sugar
1/2 cup melted butter
1/2 cup chopped onion
1 cup cream style corn
3/4 cup chopped jalapenos
1 1/2 cups shredded cheddar cheese (reserve 1/2 cup)
Mix all ingredients together except reserved cheese and pour in a 9×13 greased pan or a 12 inch Lodge cast iron skillet. Sprinkle with remaining 1/2 cup cheese. Bake at 400 degrees for 25 minutes.
NCF Hot Chicken Cornbread
1 1/2 cups Martha White self-rising cornmeal
1/2 cup Martha White self-rising flour
1 cup Mayfield Milk
1 cup chopped cooked chicken
1 egg
1/2 cup sour cream
1/2 cup ranch dressing or blue cheese dressing
1/4 cup dark brown sugar
1 tablespoon cayenne pepper
1 tsp chili powder
1 tsp garlic powder
1 tsp paprika
1 tablespoon hot sauce (Texas Pete)
Mix all dry ingredients and add sour cream, cheese, spices, chicken, brown sugar, and milk. Mix well. Bake in a greased 9×13 pan or 10 in Lodge cast iron skillet. Bake for 25 minutes at 400 degrees or until golden brown.
Tennessee Mud Cornbread
3 cups Martha White self-rising flour
1 cup Martha White self-rising cornmeal
1 1/2 cup Mayfield milk
3/4 cup brown sugar
2 eggs
1 tsp vanilla
1 cup sugar
3 tablespoons cocoa powder
1 cup chocolate chips
1 cup miniature marshmallows
1/2 cup chopped pecans
Mix all ingredients together except chocolate chips, pecans, and marshmallows. Once mixture is blended fold in chocolate chips, pecans, and marshmallows. Bake in a greased 9×13 pan for 20-25 minutes at 400 degrees until golden brown.
Chicken & Dressing Cornbread
1 1/2 cups Martha White self-rising cornmeal
1/2 cup Martha White self-rising flour
1 cup Mayfield buttermilk
1 egg
1 cup chopped chicken
1/2 cup melted butter
1/2 cup cream of chicken soup
1/4 cup chopped onions
1/4 cup chopped celery
2 tsp rubbed sage
Mix cornmeal, flour, chicken, onions, celery, soup, egg, and butter. Add buttermilk and sage. Pour into a greased Lodge cast iron skillet and bake at 425 degrees for 25 minutes.
Sweet Georgia Peach – WINNER
2 cups Martha White self-rising flour
1/2 cup Martha White cornmeal
1/2 cup melted butter
1/3 cup sugar
1/3 cup brown sugar
2 eggs
1/2 cup Mayfield Milk
2 cups peach pie filling
1 teaspoon cinnamon
Mix all ingredients except peach pie filling until mixed well. Then add pie filling. Bake on a lined baking sheet or a Lodge cast iron skillet at 400 degrees for 25-30 minutes. Serve with a glaze of 1/2 cup powdered sugar and 1 tablespoon milk.
Old Fashioned Cornbread
2 cups Martha White self-rising cornmeal
1/4 cup Martha White self-rising flour
1/3 cup sugar
1 egg
1 cup Mayfield buttermilk
Mix well and bake in a Lodge Cast Iron Skillet for 25-30 minutes at 400 degrees.
Ingredients
3 – 4 lb roast
1 tablespoon oil
8 medium potatoes
16 oz bag of baby carrots
2 1/2 cups beef broth
1 cup water
2 tsp rosemary
1 tsp thyme
2 tbsp. Worcestershire sauce
2 tbsp. Red Wine Vinegar
2 Bay Leaves
Salt & Pepper to taste
Directions
Preheat oven to 300 degrees
Heat oil in Dutch oven over med-high heat.
Salt & Pepper both sides of roast.
Once hot, place roast in Dutch oven to sear.
Sear each side and remove from Dutch oven.
Add in beef broth, water, rosemary, thyme, Worcestershire sauce, red wine vinegar, bay leaves.
Stir and bring to a boil.
Once it reaches a boil, place the roast back in the Dutch oven.
Cover with lid and place in the oven for 1 1/2 hours.
After 1 1/2 hours remove from the oven and add in potatoes and carrots.
Also salt and pepper more if you would like.
Cover with lid and place back in oven for 2 – 2 1/2 hours or until roast falls apart with a fork.
Remove from oven and serve.
Ingredients
Baked Pie Crust – (I skipped the homemade pie crust and went with Pillsbury Pie Crust)
¾ cup sugar
½ cup flour
¼ tsp salt
2 eggs
3 cups scaled milk – (I used half milk, half cream)
1 tsp vanilla extract
1 cup shredded coconut
Topping Ingredients
2 cups of heavy whipping cream
1/4 tsp cream of tartar
1/3 cup sugar
1 tsp vanilla extract
Directions
Preheat oven to 350 degrees.
Mix together the sugar, flour, salt, and eggs.
Slowly add the scalded milk, stirring constantly.
Over med-low heat stir until it thickens. This will take about 20-25 minutes.
I stir constantly for about a minute and then rest a couple minutes and go back and stir again.
The reason it says to constantly stir, is so it doesn’t get lumpy, but you really don’t have to worry about lumps until it starts to thicken.
Once it starts to thicken, stir it constantly. It should get thick like pudding.
You want to make sure it is thick enough because it is not going to get any thicker in the fridge.
Once ready remove from the heat and add in the vanilla extract.
Fold ¾ cup of coconut into pie. (I toast mine, but you don’t have to. I think it gives it a better flavor).
Pour the custard in the pie crust and bake on 350 for 15 – 20 minutes.
Remove from oven and cool completely.
Topping Directions
Mix all ingredient together until soft peaks form.
Once pie is cool, top the pie.
Sprinkle with remaining coconut.
Keep refrigerated until ready to serve.
Enjoy
Ingredients
2 cups cooked rice
3 boiled eggs sliced
2-3 cups cooked chicken
3 tsp lemon juice
¾ cup mayo
1 can cream of chicken soup
Salt & Pepper
1 cup shredded cheese
Potato Chips
Directions
Preheat oven to 375 degrees
Butter casserole dish
Mix everything except potato chips together in mixing bowl.
Pour into casserole dish.
Bake for 15 minutes. Remove and add potato chips and bake an additional 15 minutes.
Remove from oven and serve hot.
Tips – Keep an eye on the potato chips. If they start to get too brown then move to bottom rack or cover with aluminum foil.
This is a few days late. A lot has been going on here. I was walking between 1 – 2 miles daily until 10 days ago. I am currently off all my meds until we figure out what is going on with my wonky bloodwork. The issue I have with being off my meds is the fatigue sets back in and I struggle to get through the day. I did a short video for this week’s cooking video because I just did not have the energy to edit a longer one. I am struggling with staying awake the four hours I work daily. I could use prayers that they figure out what is going on and are able to get me back on the meds that work against this fatigue.
So, onto the weight loss journey. Despite all of this I managed to meet my weight loss goal for the month. I am not sure how I managed to do it because I did go to the National Cornbread Festival and ate more carbs than I needed. We also went out to eat a couple of times, but I tried to make wiser choices. Before this fatigue set back in, I did my daily walk except on days it was raining. We have not had much rain lately, so I got a good bit of walking in. I am satisfied with my results. I have a 5-pound goal each month and I ended up losing 6.1 pounds. I barely made it, but I did!
Here are my results:
Starting weight 3/6/2022 – 300.4 lbs
Week One – 3/13/2022 – 295.4 lbs
Week Two – 3/20/2022 – 291.8 lbs
Week Three -3/27/2022- 291.2 lbs
Week Four – 4/3/2022 – 286.9 lbs
Week Eight – 5/01/2022 – 280.8 lbs
TOTAL LOST = 19.6 lbs
My pants are getting very loose on me and that is a good feeling. I am going to have to get my sewing machine working so I can adjust the waist where they won’t fall down. Or maybe I need to get some suspenders like Steve has…lol Thanks for stopping by. I have more recipes to post. I will eventually get caught up. Have a blessed week.