(FIVE STAR) SWEET CORNBREAD MUFFINS (QUICK and EASY)

I've always liked cornbread muffins. I like the taste and texture (especially the slightly crispy edges) and I like how easy they are to make. Over the years, I've tried a ba-jillion cornbread recipes, but this one is, by far, the best recipe yet. We give it a FULL FIVE STARS!!

If you like your cornbread muffins on the sweet side, you HAVE to give this recipe a try (it makes about 18 small muffins).

FIVE STAR SWEET 

CORNBREAD MUFFINS

 

1 cup all-purpose flour

1 cup yellow corn meal

1/2  cup sugar

1 teaspoon salt

1 teaspoon vanilla

3 1/2  teaspoons baking powder

1 egg

1 cup milk

1/2 cup melted butter

 

Lightly spray (or grease) cupcake pan.  Preheat your oven to 400°

Using a hand whisk, mix everything together until batter is smooth (just takes a minute).

 

Fill cupcake "cups" about 2/3 full of batter.  Bake at 400° for 18-20 minutes or until very lightly golden (don't over bake).  Tip out of pan immediately and serve warm with butter.

ENJOY !!!

HOMEMADE PARMESAN CROUTONS

Croutons are a big part of any good salad, but I tend to shy away from commercial ones for a couple of reasons. First, they are expensive and secondly they can be teeth breaking-ly hard (is that a  real word?).

This is a very simple crouton recipe that has a wonderful flavor and is a good use of that day old French bread in your kitchen. After the cubes are baked, just store them in an airtight container and they will stay crunchy for 2-3 days or you can put them in the freezer for longer storage.

Start off with a half a loaf of day old french bread. The amount of bread isn't really critical...just use what you have.

Mix:
4 tablespoons olive oil (see note below)
1/2 cup grated Parmesan cheese (I use the cheap kind w/ green cap)
1/4 teaspoon garlic salt (more if you like a stronger flavor)
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1 teaspoon dry parsley flakes (not necessary, but pretty)

Cube the bread (or tear it up) into 3/4" pieces and spread them out on a cookie sheet.

Combine the olive oil, Parmesan, garlic salt and pepper (save parsley flakes for later in the recipe)and mix well. Dot the cheese mixture all over the bread cubes and toss very gently to distribute.

Spread seasoned bread cubes out on a cookie sheet so they aren't touching each other and bake in pre-heated 400° oven for 5 minutes. Depending on how small you make the bread cubes...5 minutes MAY be long enough to get a toasted crouton. If they aren't toasted enough, toss again and bake for another 5 minutes. Depending on how crunchy you like your croutons. Keep an eye on them, so they don't get too dark.

When they are done, sprinkle with the dried parsley flakes and toss.
Cool completely, then store in airtight container.

NOTE: Recipe calls for olive oil, but if I am going to eat them right away, I like to use melted butter (excellent flavor).

NOTE: Depending on what I intend to serve these croutons with, I sometimes add a pinch of cayenne to the cheese mixture.

ENJOY !!!

SALAD DRESSING CLONE RECIPES

The following salad dressing recipes are the result of fine tuning over the years. They are a huge hit at our house.

This first one is for Hidden Valley Ranch, and it is a dead ringer for commercial ranch, but creamier.

HIDDEN VALLEY 

RANCH CLONE

1 cup mayonnaise (low calorie is OK)
1 cup buttermilk (don't substitute)
2 teaspoons dried parsley flakes (or 2 tablespoons fresh)
3/4 teaspoon black pepper
3/4 teaspoon salt
1/2 teaspoon garlic powder (not garlic salt)
1/2 teaspoon onion powder (not onion salt)
2 large pinches dried thyme

Whisk together and chill overnight before using.

NOTE:

Do NOT use this dressing right after you make it; it will NOT taste like ranch dressing. Something magical happens to it after it sits in the fridge overnight...trust me!!

*****

We like Light House brand Thousand Island salad dressing (in the grocery produce section) but the price has increased to nearly $6.00 for a small jar, which is crazy!! The following recipe is VERY close to the original, I hope you like it... picky-picky husband loves it.

LIGHT HOUSE 

THOUSAND ISLAND  CLONE

3/4 cup mayonnaise (low calorie is OK)
1/4 cup ketchup
2 tablespoons sweet pickle relish
2 tablespoons finely minced celery
1/8 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon fresh lemon juice

Whisk everything together and refrigerate at least a couple of hours before using.

*****

NOTE: 

These salad dressings last an easy

10 days (or more) in the fridge

ENJOY !!!