Cornbread Salad

This was one I didn't think I'd like but when one of my Police Department officers brought it in I gobbled it up. Thank you so much Jason for sharing this! It's quick and easy and get's great reviews! And yes in the picture I forgot the bacon, I actually made it accidentally without bacon but it was still great.

1 box jiffy cornbread use the box recipe then cool and crumble
1 can diced tomato's drained
1 bunch green onions diced
1 package bacon cooked, drained and crumbled
Mayonnaise

Mix crumbled cornbread,tomato's,green onions,and green onions together. Then add mayo to it until you get all the cornbread covered. This means about 2 big spoonful's for mine, mix well then chill.

Pioneer Woman's Cinnamon Rolls

I should first say I've heard rave reviews on these, but apparently I did something wrong. Mine were too sweet and coming from me that's saying something. But I'll post it and if anyone can give feedback would be appreciated, the dough tasted great!. Recipe courtesy of Pioneer Woman

Ingredients

• 1 quart Whole Milk
• 1 cup Vegetable Oil
• 1 cup Sugar
• 2 packages Active Dry Yeast
• 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
• 1 teaspoon (heaping) Baking Powder
• 1 teaspoon (scant) Baking Soda
• 1 Tablespoon (heaping) Salt
• Plenty Of Melted Butter
• 2 cups Sugar
• Generous Sprinkling Of Cinnamon
• _____
• MAPLE FROSTING:
• 1 bag Powdered Sugar
• 2 teaspoons Maple Flavoring
• ½ cups Milk
• ¼ cups Melted Butter
• ¼ cups Brewed Coffee
• ⅛ teaspoons Salt

Preparation Instructions

Mix the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.
For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.
Note: My rolls don’t work for me at 400 degrees anymore. I now bake them at 375 degrees.

Spinach Artichoke Mushroom and Chicken Pasta

This is a fun recipe to make, because you can adjust it to your likings. If you want to change it up or add more or less of something it still turns out great


Chicken Tenders-Frozen or Not
Chicken Broth
Canned or Fresh Mushrooms
Canned Artichokes
Bag of fresh spinach
Capers-optional
Cooking Wine or Oil
Parmesan Cheese
Prosciutto
Pasta of choice-I use bowties
Garlic
Lemon Juice
Salt

Using cooking wine brown and cook the tenders I use about 4-5 depending on how hungry we are.Add prosciutto that you have cut into thin strips and then cut into chunks,cook till done. Then add spinach and garlic cook till wilted. Then add chicken broth, mushrooms,capers, and artichokes. I add enough chicken broth to cover my mix and a few shakes of the lemon juice bottle. Simmer for a bit, cook pasta then add together. Then add Parmesan cheese till you get a consistency you like. This takes me about 20 minutes to make from start to finish.

No Bake Cookies

This comes from an old fundraiser cookbook I had rediscovered, I had forgotten how much I love these things. But mine never end up stiff enough, but they all disappeared quickly!

2 c Sugar
1/4 c cocoa
1/2 c milk
1 1/2 sticks butter
1 tsp vanilla
1 pinch salt
1/2 c peanut butter
3 cups quick cooking oats

Mix in saucepan-sugar,cocoa,butter and milk. Cook on medium heat till mixture begins to boil, remove from heat. Cool 1 minute then add vanilla,salt,peanut butter, and oatmeal. Stir well, drop by teaspoon on wax paper and allow to cool.

Derby Cupcakes

In Kentucky we get excited about anything horse related, and since the Derby is right around the corner I got to thinking. I'm planning on trying to make these cupcakes below and try them out. Plus alcohol is always a plus in cooking. What do you think?

Kentucky Derby Cupcakes
More Derby Cupcakes

Photo courtesy Cupcake Project

Spinach Artichoke and Mushroom Quiche

Another adaption from Recipezaar that I did my own reworking's on, this got rave reviews from my co-worker who begged for it. Easy to make and tastes like something from a fancy restaurant.

Ingredients- Makes 2 Quiche's

• 4 garlic cloves, chopped
• 2 green onions chopped
• 1 bag spinach
• 1 tablespoon butter
• 7 ounces canned artichoke hearts, chopped
• 1/4 cup pine nuts, toasted
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 6 eggs
• 3 cups milk
• 2 cups asiago cheese, grated - I use whatever I have on hand usually mozzarella or a mix
• 2 pie shell 
• 2 small can's cut mushroom's

Directions

1. 
   
   
   
   

   Preheat oven to 375°F.

2. Sauté garlic and shallots in butter until softened, 1-2 minutes. 
3. Add spinach and sauté until wilted.
4. Add chopped artichokes, pine nuts, seasonings and remove from heat.
5. Pour into a large bowl to cool.
6. Add eggs, milk and cheeses, stirring to mix everything well.
7. Add to pie shell.
8. Bake 45 minutes to 1 hour or until set.

Olive Garden Style Minestrone Soup

This is an easy and tasty dish plus it's great if you are dieting. The recipe came from Recipiezaar and I adapted it to fit my needs.  I add a bit of Parmesan cheese to the top of mine and it reheats nicely as well.

 

Ingredients

• 3 tablespoons olive oil or I use cooking wine/sherry
• 1 cup minced white onion (about 1 small onion)
• 1/2 cup chopped zucchini
• 1/2 cup frozen cut Italian green beans
• 1/4 cup minced celery (about 1/2 stalk)
• 4 teaspoons minced garlic (about 4 cloves)
• 4 cups vegetable broth (Do not use chicken broth! I was unable to find this at Walmart but my Kroger's had it)
• 2 (15 ounce) cans red kidney beans, drained
• 2 (15 ounce) cans garbanzo and white kidney beans drained- I do one of each
• 1 (14 ounce) can diced tomato
• 1/2 cup carrot shredded
• 2 tablespoons minced parsley- or you can do dried according to taste I just start shaking it in!
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper-I just use my grinder and do  a few turns since I'm not a pepper lover
• 1/2 teaspoon dried basil
• 1/4 teaspoon  dried thyme
• 3 cups hot water
• 4 cups fresh baby spinach-I use a normal size bag
• 1/2 cup small shell pasta- I get the salad shell size

 

                                            

Directions

1. 
   
   
   

   Heat three tablespoons of olive oil/wine or sherry over medium heat in a large soup pot.

2. 
   
   
   
   

   Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.

   

    

3. 
   
   
   
   

   Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.

4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
5. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
6. Makes about eight 1 1/2 cup servings.