Blend together:
1 cup sifted flour
1/4 cup sugar
1 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda

Then blend in
1 cup yellow cornmeal

Make a well in the center of the dry ingredients and pour in a mixture of
1 cup buttermilk
1 egg well beaten
5 T oil

Beat by hand until just smooth. Do not over beat. Turn batter into greased pan (I normally use 12 inch iron skillet or silicon). Spread evenly

Bake at 425 for 20 minutes.

Enjoy the cornbread!!!

Ingredients:
2 tsp vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
2 large eggs
1 tsp dried thyme leaves (or Italian seasoning)
1 tsp salt
½ tsp ground black pepper
2 tsp Dijon mustard
2 tsp Worcestershire sauce
¼ tsp hot red pepper sauce
½ cup milk, buttermilk or low-fat plain yogurt (I use whole milk)
2 lbs meat-loaf mix (50% ground beef, 25% ground veal, 25% ground pork)
2/3 cup crushed saltine crackers (about 16 crackers) or quick oatmeal or 1 1/3 cup fresh bread crumbs (I use bread crumbs)
1/3 cup minced fresh parsley leaves
Optional: 6 oz thin-sliced bacon (8-9 slices)

Directions:
1. Make glaze first and set aside (see below for Glaze)
2. Preheat oven to 350? F. Heat oil in medium skillet. Add onion and garlic, and sauté until softened, about 5 minutes. Set aside to cool.
3. Mix eggs with thyme, salt, pepper, mustard, Worcestershire, pepper sauce and milk. Add egg mixture to meat in a large bowl, along with bread crumbs, parsley and cooked onions and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl. (If mixture does stick, add additional milk, a couple of tablespoons at a time, and continue stirring until mixture stops sticking.)
4. Turn meat mixture onto a work surface. With we hands, pat mixture into a loaf approximately 9 x 5 inches.
5. Cover a wire rack with foil; prick foil in several places with a fork. Place rack on a shallow roasting pan lined with foil for easy cleanup. Set formed loaf on rack. Brush loaf with all of glaze, then if using optional bacon; arrange bacon slices, crosswise, over loaf, overlapping them slightly and tucking them under loaf to prevent curling.
6. Back loaf until bacon is crisp and loaf registers 160? F, about 1 hour. Cool for at least 20 minutes. Slice and serve.

Glaze Ingredients:
¼ cup ketchup or chili sauce
2 tbl light or dark brown sugar
2 tsp cider or white vinegar

Directions:
Mix all ingredients in a small bowl; set aside.

The latest is Chocolate Recipes over at What’s Cooking at Dream Dinners. Next week is has a theme of Birthdays. Go submit any birthday recipe you want.

Last week was pancake week over at Pancake Recipe Blog.

Not sure what else I have missed… but I can usually find a good recipe at these posts. Hope you do as well!

Some look yummy at EV Living and I will be giving at least one of them a try.

And now for more yummy recipes… this time at Christ’s Bridge.

Enjoy!

Yum Yum…

Carnival of the Recipes is up!

http://www.worldfamousrecipes.org/2009/01/04/famous-recipes-carnival-of-the-recipes/

This week’s Carnival of the Recipes has over a dozen new participants & some absolutely spectacular recipes.

Don’t miss it and be sure to let other people know about it – retweet it on twitter, blog about it, volunteer to be a host or hostess.

Next week will be at the original World Famous Recipes site at http://www.worldfamousrecipes.com/ and the Theme is for you all to decide.

http://www.christmaschristmaschristmas.com/2008/12/christmas-recipes-carnival-of-recipes.html

Next week will be at The Expatriate’s Kitchen and the theme will be Christmas Cookies.

Ingredients:

1 tbsp. butter
4 skinless, boneless chicken breasts halves
Leftover stuffing
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk (and a little extra for the reheating of the stuffing as well as some water)
1/2 cup shredded Cheddar cheese

Directions:

Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 15 minutes or until it’s well browned on both sides and cooked through. Remove the chicken from the skillet.

Put the stuffing in the skillet with some milk and water to heat it up. Stir often until heated.

Return the chicken to the skillet. Stir the soup, cheese and milk in a small bowl. Pour the soup mixture over the chicken. Cover and cook over medium heat until the mixture is hot and the cheese is melted.