buttermilk syrup

I discovered this recipe when reviewing Gooseberry Patch's Quick and Easy Christmas. It is such a wonderful cookbook!  All of the recipes are extremely simple to make, require ordinary ingredients, and generally take 30 minutes or less.  They are all special enough to serve for the holidays and yet practical enough to make any time of the year.  I love that!  There's no need to pack this cookbook away with your Christmas decorations.

The buttermilk syrup was so easy to whip up that I managed to do it in between putting one batch of pancakes on the griddle and taking them off to serve.  I think the total time was less than 3 minutes!  And oh the taste...we loved it!  I have a feeling that we're going to be opting for this homemade syrup over store-bought syrup from here on out.  It was absolutely delicious, incredibly easy, and just an all-around great recipe.

Buttermilk Syrup

from Gooseberry Patch's Quick and Easy Christmas

• 2 T. butter, softened
• 3/4 cup sugar
• 1 t. light corn syrup
• 1/2 cup buttermilk
• 1/2 t. baking soda
• 1 t. vanilla extract

In a saucepan over medium-high heat, boil all ingredients except vanilla for one minute.  Remove from heat and stir in vanilla.  Cover and store in refrigerator.  Makes about one cup.

cornbread hamburger casserole

This casserole was inspired by a similar dish I tried at a friend's house many, many moons ago.  I was in high school, and my mom and I were traveling together for a conference I had to attend on the other side of the state.  My friend Heather and her family graciously opened their home to us, not only letting us stay with them, but serving us a tremendous home-cooked meal.  The star of the show was this casserole...we couldn't get enough!  My mom talked Heather's mom out of the recipe (the women in my family tend to have that skill), and we've made it our own over the years. 

Heather's mom (Miss Cindy) has since gone to be with the Lord, but every time I make this dish, I'm reminded of how blessed I am to have met such a godly woman.  Her life was a testimony of faith and love.  We miss you, Miss Cindy!

Cornbread Hamburger Casserole

• 2 lb. ground beef
• 1 can Ranch Style beans
• 1 can diced tomatoes
• 1 can Ro-Tel tomatoes with chilies
• salt and pepper to taste
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 4 t. chili powder (if desired)
• 1/2 t. garlic salt
• cornbread batter

Brown meat, onion, and pepper.  Add diced and Ro-Tel tomatoes; cook 15 minutes.  Add all seasonings and beans; cook 10 minutes.  Pour in a large casserole dish and cover with cornmeal batter (spreading evenly to achieve a thin layer).  Bake at 400 degrees until the cornbread is done.  Serves 8-10.

country creamed corn

I just love corn.  It's one of my favorite side dishes in the world...I wouldn't put it past me to eat it for breakfast!  Usually I just grab a can of corn...generally creamed corn...from the grocery store every time I go.  This time I decided to up the nutritional value and just make it myself.  The results were so amazing that I'm never going back to canned corn again!

What I love most about this recipe is that it's convenient (you can use frozen corn if you don't have fresh) and it only takes 10 minutes.  It was so easy that I'm not sure that I can really call it cooking!

Country Creamed Corn

• 1/4 cup chopped green onion (or finely chopped regular onion)
• 2 T. butter
• 16 oz. frozen (or fresh) corn
• 1 T. cornstarch
• 1/2 cup milk
• 1/4 cup water
• 1/4-1/2 t. each salt and pepper

Saute onions in butter about 2-3 minutes, or until tender.  Stir in corn; cover and cook about 5 minutes until heated.  In a small bowl, whisk together remaining ingredients.  Stir into corn, and bring to a boil.  Cook, uncovered, for about 2 minutes or until thickened.  Serves 6.

bacon cheeseburger chowder

This, my friends, is some serious comfort food.  It's so easy to make...so hearty...so cheesy...so perfect!  I just love it, especially when the weather gets cold.  Even if it's a balmy 90 degrees where you are living, just turn up the AC and have some of this. It's that good.

Bacon Cheeseburger Chowder

• 1 lb. hamburger
• 1 onion, chopped
• 1 red bell pepper, seeded and chopped
• 2 potatoes, peeled and chopped
• 1/2 cup frozen corn
• 1 clove garlic, minced
• 1 1/2 cups water
• 3 cubes beef bullion
• 1/2 t. salt
• 2-1/2 cup milk, divided
• 3 T. flour
• 12 oz. Velveeta cheese, cubed
• crisply cooked bacon to garnish

Brown hamburger meat with onion in large stockpot.  Add bell pepper, potatoes, corn, garlic, water, bullion, and salt; bring to a boil.  Reduce heat, cover, and simmer for 15 minutes or until potatoes are tender.  Add 2 cups milk.  Mix flour into the remaining milk and stir into the soup; bring to a boil and cook until slightly thickened.  Add cheese and cook on low, stirring until melted.  Top with crisply cooked bacon crumbles just before serving.

mississippi mud cake

I've been attempting to lose weight, therefore I've decided to share with you a recipe for one of the richest, chocolatiest cakes ever.

Yeah...never said my goal was to make any sense.

Anyway, this cake is fabulous.  Seriously, it's so good you'll want to cry.  Or giggle.  Or whatever it is that you do when you eat fabulous cake.  Personally, I do a happy dance.

I got this recipe from my mother-in-law who got it from her mother.  It's something that's been served at family gatherings on multiple occasions, and I've known for a while that it's one of my husband's favorites.  So when I was trying to figure out what special dessert to make him on his birthday, I instantly thought of this!

This cake is a delicious combination of three things - fudgy, nutty, dense chocolate cake...creamy marshmallow...and rich and thick chocolate icing.  Oh, be still my heart!

Mississippi Mud Cake
Cake:

• 1 cup butter
• 2 cups sugar
• 4 eggs
• 1 t. vanilla
• 1 1/2 cup four
• 2 T. cocoa
• 1 1/2 cup chopped pecans
• 4 oz. shredded coconut
• 7 oz. marshmallow creme

Icing:

• 1 lb. powdered sugar
• 1/2 cup butter, melted
• 1/2 cup evaporated milk
• 1/3 cup cocoa
• 1 t. vanilla

Cream butter and sugar on medium speed until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Add vanilla, flour, and cocoa to creamed mixture; blend well.  Fold in pecans and coconut on low speed.  Pour into a greased 9x13" pan.  Bake at 350 degrees for 35-40 minutes.
Spread marshmallow creme over warm cake.  Cool.

To make icing, combine all ingredients and mix with blender until smooth.  Spread over marshmallow creme.

cornbread

This is the best cornbread in the world.  It's slightly sweet and perfect with a big dab of butter!  I make it in the cast iron, as squares, or even as muffins...it never fails to disappoint.

Cornbread

• 1 cup cornmeal
• 1 cup flour
• 4 t. baking powder
• 1/4 cup sugar
• 1/2 t. salt
• 1 cup milk
• 1 egg
• 1/4 cup oil

Combine cornmeal, flour, sugar, baking powder, and salt. Add milk, egg, and oil. Beat until fairly smooth. Bake in a greased 8" square or round pan in preheated hot oven (425 degrees) for 20-25 minutes. Makes 8 servings.

fall hominy stew

I think I may have just found my new favorite soup.

I can't begin to tell you how good this is!  It's got so many colors and flavors and textures that it's a pureed soup lover's nightmare.  Maybe that's why I like it so much...I'm not really into pureed soup.  I believe all soups should have character.

My friends...this soup has character.

With delicious chunks of squash, savory sausage, the bright color of peas and green pepper, and the added surprise of hominy, this soup is a winner!

Fall Hominy Stew

• 2 lbs. ground turkey sausage
• 1 green pepper, chopped
• 1 onion, chopped (optional)
• 1 large butternut squash (about 2 pounds), peeled and cubed
• 1 T. chili powder
• 1 t. each oregano and cumin
• 8 cups low-sodium chicken broth
• 3 cans hominy, drained
• 1 cup frozen peas
• salt and pepper to taste

Brown meat in a large stockpot.  Add green pepper and onion and cook for about 5 minutes, or until tender.  Add broth, spices, and squash, and bring to a boil; simmer for about 15 minutes, or until squash is tender when pierced.  Add hominy and peas and simmer until heated through.  Salt and pepper to taste.  Serves 12.