Cornbread Muffins

I got this recipe off an old box of cornmeal a long time ago.

Ingredients:
1 1/2 cups flour
2/3 cup granulated sugar
1/2 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/3 cup vegetable oil
3 tablespoons melted butter
Honey and butter(optional)

Make It:
Preheat oven to 350 degrees. Grease or line 12 muffin cups. Mix together all dry ingredients in one bowl. Mix all wet ingredients in another bowl until combined. Add wet to dry, stir until just combined, you don't want to over mix it. Pour evenly into all muffin cups. Bake for 19 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 5 minutes then remove to a metal rack. Serve with honey and butter. Enjoy!

Yummy May Fruit Salad

I bought all the fruit for this at the farmers market. All local all in season and all so yummy. So I named this yummy fruit salad.

Ingredients:
1 bag cherries, halved and pitted
1 container strawberries, quartered
1 container blueberries
1 container blackberries
3 peaches, cut into bite size pieces
1 apple, cut into bite size pieces
1/4 cup lime juice
1/2 teaspoon ground ginger
2 tablespoons champagne
a little lime zest
3 tablespoons honey, add more if you need to


Make It:
In a large bowl, whisk together lime juice, ginger, champagne, lime zest and honey. Add all fruit to the bowl and toss to coat. Thats it, it is very simple and so good. Enjoy!

Cheddar & Bacon Potatoes

Ingredients:

6 red potatoes, cut into fourths

1 cup cheddar cheese, shredded

3 pieces bacon, cut into small pieces

Make It:

Boil potatoes for a couple minutes to soften them. Preheat oven to 375. In a skillet cook bacon over medium heat, until almost crispy, stirring often. Pour potatoes into a casserole dish. Pour bacon and bacon grease over potatoes, stir to coat the potatoes. Bake for 20 minutes, check potatoes and see if they are tender, if they are not cook another 10 minutes. Sprinkle with cheese and place under the broiler for 3 to 5 minutes until cheese is melted. Enjoy!

Beets & Red Onion with Feta

Ingredients:

3 beets, baked until tender and skin removed, cut into wedges

1 red onion, cut into wedges

2 tablespoons vegetable oil

feta cheese

Make It:

Heat oven to 400. On a cookie sheet toss beets and onion with vegetable oil. Roast until onions are tender, about 20 minutes. Sprinkle with feta, as much as you like, and put back in the oven. Bake for about 5 minutes until cheese is melted. Enjoy!

Fennel & Carrot Saute

Ingredients:

1 fennel bulb, sliced into thin pieces

2 carrots, sliced at an angle

1/4 cup water

pam

1 tablespoon chopped dill

1 tablespoon butter

pinch of salt

Make It:

Heat a skillet over medium heat, spray with pam, add veggies to pan, and saute for 1 minute. Add water to pan, simmer for 5 minutes, or until water is gone. Add butter and salt to pan and toss to coat. Enjoy!

Shells and Cheese

Ingredients:

1/2 pound shell noodles, cooked

4 oz velveeta cheese, cut into cubes

1/2 cup cheddar cheese

milk to thin

Make It:

Heat a saucepan over medium heat, add velveeta. Stir until melted, stir in cheddar and stir until melted. Stir in enough milk to get a saucy consistency. Pour noodles into sauce, stir to combine. Enjoy!

Honey Sweet Potatoes

Ingredients:

2 sweet potatoes, peeled and cut into bite size pieces

1 shallot, diced

2 tablespoons honey

1 tablespoon butter

salt to taste

Make it:

Boil or steam sweet potatoes until tender. Heat a skillet over medium low heat, add a spray of pam and shallots to pan. Allow shallots to cook over low heat until soft. Add butter to pan, once it is melted add sweet potatoes, toss to combine. Add honey and salt and stir to combine. Enjoy!