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Oct 282015

Sweet Tater Cornbread

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You know, I never even knew this kind of cornbread existed, no not kidding, really! Now, I don’t keep up with TV shows on cooking too much and I just like to see a recipe in a cookbook (especially my older ones, like me) and try to adapt it to the food we like. This recipe was originally for pumpkin instead of sweet potatoes and as pumpkin is not one of our all time favorite foods, I decided to go with sweet potato with a few other changes! I have to say, I made my Southern boy really, really happy, oh my, just what I love to do! This weekend is our 24th anniversary and I am trying to think of something special to fix for dinner as he is still trying to cope with eating, but by Thanksgiving, all should be back to the norm or at least it better be, ha ha! So let’s get to the recipe on hand and not dwell on tomorrow, okay?

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Sweet Tater Cornbread
  • 1 cup flour
  • 1 cup cornmeal
  • 1 tbsp baking powder
  • 1 teas baking soda
  • 1 tsp Kosher salt
  • ¼ cup light brown sugar, packed
  • 2 large eggs
  • 1 cup sweet potato puree, I had some baked off already and use them
  • ¼ cup olive oil
  • 1 tbsp honey
  1. Combine all dry ingredients in a large bowl.
  2. Whisk together the remaining ingredients and add to the dry, stirring until just combined.
  3. Pour into a greased 8 X 8 greased baking dish, smoothing out top as much as possible.
  4. Bake in a 400 degree oven for 30 minutes or until tests done with a toothpick (Southern style) or a knife comes out clean.

Hope you enjoy as much as Kenny did, and me for that matter too! I think this would be great with any ham or pork dish especially now with sweet taters in! And, oh yes, got my pumpkins at the fireplace for Halloween……………….

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Oct 062015

Easy Spaghetti Sauce Biscuits

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Absence makes the heart grow fonder, so they say and I have really missed being here and not having anything new and exciting to post~ Husband had some dental surgery done and not able to eat much in the way of what he and I consider real food in a manner of speaking, like veggies steamed nice and crunchy versus soft and mushy, now do you get my drift?

The other day a strong desire to eat grown-up food hit him and I asked if he thought he could handle some spaghetti and meatballs. The answer was a huge grin with a slight, BUT. Fresh garlic toasted bread is always a staple with our Italian dishes and he didn’t think his mouth was ready for the crunchy. I had seen a similar recipe for this and decided to add a little change of my own and also felt that biscuits might be easier for him to handle. And so we begin! Now I have to say, this is gonna be one of the easiest biscuits you ever made and the taste is pretty awesome too……….

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Easy Spaghetti Sauce Biscuits
  • 1 cup Bisquick baking mix
  • 1 cup homemade or jarred spaghetti sauce
  1. Mix the Bisquick with the sauce until blended.
  2. Divide evenly into a muffin tin for 6 that has been lightly sprayed with cooking spray.
  3. Bake in a 350 degree for 20 to 25 minutes; I only did ours for 20 minutes as I did not want them too crunchy on the outside for Kenny.

Hopefully soon, husband will be back on track and eating like a champ…………. Thanks for still following us during our absence!

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