The Best Corn Muffins Ever!

THE BEST CORN MUFFINS EVER...EVER!  That sums up this recipe.  -Kristin

1 1/4 cup cornmeal
1 cup all-purpose flour
1/3 cup brown sugar
1/3 cup white sugar
1 tsp baking soda
1/2 tsp salt
1 egg
1 cup buttermilk (or just sour milk: add 1 T. lemon juice in a one cup measure and then fill the rest of the way up with milk)
1/2 cup oil

• Preheat oven to 425 degrees. Grease a muffin pan or line with paper or foil baking cups.
• In a large bowl, combine the dry ingredients.
• In a small bowl, combine the wet ingredients.
• Pour wet mixture into dry and stir until just combined. Don’t overmix or you will have flat, dense muffins.
• Fill the muffin cups 3/4 full and bake for 11-14 minutes, until muffins are golden brown and a knife inserted in the middle comes out clean.

Asian Cole Slaw

This is fantastic! I love the flavor of this cole slaw...I think it is the best I have ever had! I like it better than traditional cole slaw. This slaw is even better when made ahead and allowed to marinate in the refrigerator for a while. The cabbage softens and melds into the flavorful dressing. This can be made up to 2 days in advance. -Kristin

2 1/2 c. shredded green cabbage
2 1/2 c. shredded red cabbage
1 1/2 c. shredded carrots
2 T. cilantro, finely chopped (opt.)
1/2 c. mayonaise, or more if desired
1 1/2 T. rice wine vinegar (or mirin or white wine vinegar)
1 T. sesame oil
2 T. sugar
salt and pepper

1-2 T. sesame seeds, toasted

• Mix together all the shredded vegetables and cilantro.
• In a seperate bowl combine the mayo, vinegar, sesame oil and sugar.
• Pour dressing over cabbage mixture.
• Toast sesame seeds in a dry skillet. Shaking occasionally and being careful to not burn. Remove from heat and let cool a bit.
• Toss the seeds into the salad and season with salt and pepper.

Chili Pie

The combination of a couple of our favorites all in one dish...chili topped with hashbrown pototoes and cheese. YUM! -Kristin

1.25 lb ground turkey or beef

1 medium onion, chopped
1 1/2 T. chili powder (or more, if you like a stronger flavor)

2 t. ground cumin
salt and pepper to taste
8 oz. can tomato sauce
1 (15) oz can of diced tomatoes
1 (15) oz can of dark red kidney beans, rinsed and drained
1 (15) oz can of pinto beans, rinsed and drained
8 small to medium potatoes, peeled and shredded in food processor (or boughten shredded potatoes) (8 cups)

2 cups shredded cheddar cheese

• Preheat oven to 400.
• Brown the ground meat in a skillet with the diced onions.
• Then stir in the chili powder, cumin, salt, pepper, tomato sauce, diced tomatoes and the beans to skillet; simmer for about 10 minutes.
• Place in a 9x13 casserole dish.
• Top with the shredded potatoes and sprinkle with salt and pepper.
• Bake, covered for 30 minutes. Uncover and bake another 30 minutes.
• Top with cheese, bake until the cheese is bubbly and golden brown.

Sunflower Rye Bread

My Mom passed this recipe on to me and it's a keeper! I love the texture from the sunflower seeds. I also love that it's another breadmaker recipe. -Sarah

1 1/2 cups water
3 T. instant dry milk
2 T. honey
2 T. molasses
2 T. shortening or oil
1 1/2 t. salt
1/3 cup sunflower seeds
2 cups bread flour
1 1/3 cups whole wheat flour
1 cup rye flour
1 1/4 t. yeast

• Place ingredients in your breadmaker according to manufacturers directions.
• Use dough cycle
• Divide finished dough into two round loaves and place on a greased cookie sheet. Let rise in a warm place about 30 minutes or until about doubled.
• Bake at 350 degrees 20-25 minutes and brush with melted butter.

Chicken, Rice and Broccoli Casserole

This is another great casserole with the fantastic combination of chicken, rice and broccoli.  This one is always a family pleaser. -Kristin

2 T. butter

1/2 c. diced onion

1/4 c. diced celery

4 c. cooked rice

1 t. salt

1/4 t. pepper

1 can cream of chicken

1 1/2 c. milk

3-4 c. diced, cooked chicken

2-3 c. chopped broccoli

2 c. shredded cheddar

• Saute the onion and celery in the butter.
• In a bowl whisk together the cream of chicken and milk.
• Mix all except cheese together and place into a greased 9x13. 
• Sprinkle cheese over the top.
• Bake 350 for 1/2 hour.

Homemade Cream of Chicken

I have made this recipe several times and it always turns out great to put into dishes that call for it.  This is a treasured recipe of mine because I do not handle MSG products well.  A single batch of this makes about 3 cups.  A can of cream of chicken is about 1 1/4 cups.  I usually double this and freeze it in can sizes.  Then when I need it, I just defrost it in the microwave.  -Kristin

1 1/2 c. chicken broth
1/2 t. poultry seasoning
1/4 t. onion powder (or, 1/2 t. minced dried onion, or finely diced onions)
1/4 t. garlic powder (or fresh minced garlic)
1/8 t. black pepper
1/4 t. salt
1/4 t. parsley
1 1/2 c. milk
3/4 c. flour

• Bring to boil 1/2 c. milk and the broth along with all the seasonings.  Boil for a minute or two.  Boil longer if using fresh onions or garlic.
• In a bowl whisk together remaining 1 cup of milk and the flour. 
• Add to the boiling mixture, whisking until it boils and thickens.

Saucy Chicken and Broccoli Bake

I adapted this recipe off of tammysrecipes.com.  This dish is quick to prepare and delicious.  I have a family of 6 with all good eaters and got two meals out of this- I love that, since it doesn't happen very often anymore! -Kristin

24 ounces frozen broccoli florets (or about 4-5 cups fresh broccoli florets)
3 cups cooked cubed chicken
salt and pepper
2 cans cream of chicken soup
1/2 cup mayonnaise
1 teaspoon curry powder
1/2 cup chicken broth
paprika, optional
2 cups (8 ounces) shredded cheddar cheese
2 cups rice (uncooked measurement), cooked according to package instructions

• In covered saucepan, cook broccoli in water just until tender, about 5 minutes.
• In greased 9 x 13 baking dish, spread broccoli across bottom and sprinkle chicken evenly on top. Generously sprinkle black pepper over chicken.
• In mixing bowl, combine cream soups, mayonnaise, curry powder, and chicken broth, whisking until smooth. Pour over chicken. Sprinkle paprika on top if desired.
• Bake uncovered at 375 degrees for 20-30 minutes or until hot and bubbly. Spread cheese on top and bake 5-10 minutes longer, until melted and slightly browned.
• While casserole is baking, cook rice. Serve the chicken and broccoli mixture over hot rice