HOT HONEY CORNBREAD ~ BLOG 366.324
HOT HONEY CORNBREAD
- Preheat oven to 350°.
- Spray a 10 inch pan with non stick spray.
2 tablespoons butter, melted
3 tablespoon QUALITY honey
- Whisk butter and honey together.
- Pour into bottom of prepared pan evenly.
2 cups buttermilk
2 LARGE eggs
1 tablespoon PURE vanilla extract
4 tablespoons butter, melted
2 tablespoons sour cream
- Whisk together the buttermilk and eggs until smooth in a large bowl.
- Add vanilla, sour cream and melted butter, whisking until well blended.
2 cups AP flour
2 cups cornmeal
1 cup sugar
3 teaspoons baking powder
1 teaspoon salt
- Sift together the flour, cornmeal, sugar, baking powder and salt.
- Gradually whisk into the large bowl of wet ingredients.
- Pour on top of honey butter mixture and spread smooth.
- Bake 20 minutes or cooked through.
- Cool 5 minutes before inverting onto platter.
- Serve immediately with honey butter.
HONEY BUTTER
4 tablespoons butter, softened
6 tablespoons QUALITY honey
- Whisk together in small ramekin for serving with cornbread.
NOTE: HEINZ has a variety of infused honeys that can seriously amp up the flavor of this bread.
HAPPY HOMEMAKER MONDAY with MENUS & RECIPES week 46 of 2024 ~ BLOG 366.323
Be sure to join Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom
WEEKEND RECAP
It was a whirlwind weekend, but a good one that really started on Thursday again. We went to pick up my holiday Hallmark order and made a day of it since the nearest Hallmark is an hour and a half away. Hallmark stores are far and few between here and when the one I normally dealt with closed a family owned and run old time drugstore took over for Hallmark. This drugstore is like an old time Woolworths or TG&Y and so much fun and the woman who runs the Hallmark section is so nice. Because I live so far away she puts back for me anything I need until I can get there. I even one the door prize from last month’s premiere event! So, I picked up a nice little haul to get me in the Christmas spirit.
While we were there we visited a local hardware chain that does their garden area as a Tinsel town for the holidays. We didn’t need much, but it’s always fun to look. I did pick up a white projector light for the new nativity we’re doing this year and some paper white bulbs.
We had a wonderful lunch along the river at a favorite haunt and then did some antiquing on the way back in a favorite store, 5 Flying Monkeys and finished the day with a dinner at another favorite haunt and had a yummy Thankful Thursday turkey dinner. On Thursdays they do Thankful Thursday for veterans, first responders and moms at half price. They rotate meals throughout the year doing either the turkey, pot roast or meatloaf. All three are exceptional! My favorite is the turkey or the pot roast because it comes with the BEST glazed roasted carrots I think I’ve ever had!
Saturday brought the annual craft fair at the community center. I had several friends selling their wares there so that was a lot of fun! Then Sunday was spent with a bestie. I was also able to get a lot of organization done during the weekend as well as catch up on laundry, football and NASCAR as it was super wet and cold ALL weekend.
THOUGHT FOR THE DAY
The first one is probably better for next week, but is also something we should all remember this time of year as we are getting together with friends and family. We should all remember that our differences aren’t as important as our commonalities and love for each other. So enjoy your friends and families over the holidays.
THE WEATHER OUTSIDE
I’m going to sound like a broken record, but it’s cold, wet and rainy 😀 like always in November. We’ve had a fairly mild autumn up until now, but it feels like winter is going to hit a bit early. Highs this week in the 40’s and 50’s with lows in the 30’s and 40’s. Layers and flannels are a definite for this week.
ON MY MIND
There’s a “GIRLS NIGHT” in a a couple weeks to finish the Jewelry Christmas Trees we began last year. We’ve decided to “simplify” things this year and just order pizza. We’ll each provide a little something else like a favorite cookie, drink makings or ???? I’m thinking of making this cute charcuterie board appetizer board with some crackers. How cute is that?
TO DO LIST, APPOINTMENTS & PROJECTS
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THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
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DVR/TV TIME
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WHAT’S ON THE DVR/TV
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READING TIME
I joined a book club that started yesterday and we’ll be meeting every 2 weeks. I missed the first meeting, but they chose the book, SOCIETY OF LIES by Lauren Ling Brown. I downloaded the book and started it last night.
FUNNIES
MENU PLANS
BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
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11/18 MONDAY
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11/19 TUESDAY
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11/20 WEDNESDAY
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11/21 THURSDAY
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11/22 FRIDAY
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11/23 SATURDAY
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11/24 SUNDAY
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DINNER
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RB BEANS AND CHARRED HOT DOGS
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BURGERS & CHILI CORNBREAD SALAD
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CORN/YOYO clean out refrigerator night or you’re on your own
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CHICKEN ALA KING and PEA STUFFING
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COOKING AT THE EAGLES with a FRIEND – BRISKET SANDWICHES, COLESLAW, BAKED BEANS and
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BEEF & BEAN STEW
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GOULASH and ROASTED CARROTS |
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DESSERT
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NEOPOLITAN CAKE
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FAVORITE PHOTOS FROM THE CAMERA
There is a BIG hardware store called Jerry’s here that reminds me of a combination Fleet & Farm plus a Menards that turns their garden area into a Tinsel Town for Christmas. I never need much, but it’s always fun to look. I LOVE how they display their lights making it easy to envision what they’ll look like on your house or project.
INSPIRATIONS
LIFE TIP
HOMEMAKING / COOKING TIP
RECIPES COMING UP THIS WEEK
- PICKLED PLUM CRUMBLE/CRISP
- GO TO SLOW COOKER RECIPES ~ BLACK BEAN SALSA CHICKEN, GREEN CHILE CHICKEN, BUTTERMILK RANCH PORK CHOPS and TERIYAKI WINGS
RECIPE LINKS FROM LAST WEEK
WEEKLY FEATURED PARTY LINKS
SILENT SUNDAY ~ BLOG 366.322
SATURDAY COFFEE TIME ~ BLOG 366.321
PARMESAN ROASTED GREEN BEANS ~ BLOG 366.320
PARMESAN ROASTED GREEN BEANS
Adapted from I WASH YOU DRY
1 1/2 pounds green beans, fresh & trimmed
1 tablespoon avocado oil
1/3 cup Parmesan cheese, FRESH & FINELY grated
1 teaspoon garlic powder
FRESH ground sea salt and black pepper
- Preheat oven to 425°.
- Lightly coat a baking sheet with non-stick spray and set aside.
- In a large bowl toss the green beans in the oil.
- Add the Parmesan cheese, garlic powder, salt and pepper, stirring to coat.
- Spread in an even layer on the baking sheet and bake for 15 minutes.
- Use a spatula to flip the green beans and continue cooking another 10 minutes, until tender.
PORK MEDALLIONS with ONION GRAVY ~ BLOG 366.319
PORK MEDALLIONS with ONION GRAVY serves 4
Tender pork medallions topped with a savory caramelized onion brown gravy and served over fluffy mashed potatoes makes a satisfying yet easy meal for any night of the week.
PORK
1 pound pork tenderloin, sliced into 1-inch thick medallions
FRESH ground sea salt and black pepper, to taste
2 tablespoons avocado oil
- Season the pork medallions with salt and pepper on both sides.
- Heat oil in a large skillet over medium-high heat.
- Add the pork medallions and cook for approximately 3 to 4 minutes on each side or until they are browned and cooked thoroughly.
- Transfer to a plate and cover them with foil to keep them warm.
GRAVY
2 tablespoons butter
1 large onion, thinly sliced
2 cloves garlic, minced
1 tablespoon WONDRA
1 cup beef broth
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
FRESH ground sea salt and black pepper, to taste
- In the same skillet, melt the butter over medium heat.
- Add the thinly sliced onion and cook 8-10 minutes until they are soft and caramelized.
- Add the minced garlic to the skillet and cook until fragrant, about 30 seconds.
- Sprinkle the WONDRA over the onions and garlic, stirring constantly for 2 minutes until golden.
- Gradually add the beef broth to the skillet, stirring continuously to avoid forming lumps.
- Stir in the Worcestershire sauce and dried thyme.
- Adjust seasoning to taste.
- Allow the sauce to simmer2-3 minutes until it thickens.
- Return the pork medallions to the skillet, turning to coat in the gravy.
- Cook until pork is well-coated and cooked through.
- Serve over mashed potatoes.
NOTES: This recipe was written to conserve washing dishes, but I like to use 2 separate skillets. I start to onions first and coordinate so they finish at the same time.
WORDLESS WEDNESDAY ~ BLOG 366.318
PEANUT BUTTER BREAD ~ BLOG 366.317
I found another antique vintage recipe worth the time and effort to decipher the old card and recreate. On the card is the printed name of Vonnie McGinnis in the bottom right corner, but I can’t find any reference to her anywhere. It’s rare that I actually get a name to go with the recipe so I wish I could have found information on her. From the appearance of the card I’d say it’s from the 1940’s or 1950’s.
PEANUT BUTTER BREAD
TOPPING
2 tablespoons butter, softened to room temperature
4 tablespoons brown sugar
1/3-1/2 cup Planters dry roasted, salted peanuts (this is a preferred choice as the card only said “peanuts”)
1 tablespoon water
- Preheat oven to 350°.
- Spread butter into the bottom of bread loaf pan.
- Evenly sprinkle the brown sugar over the butter.
- Chop peanuts to desired consistency.
- Evenly sprinkle the chopped peanuts over the brown sugar.
- Sprinkle the water on top of the peanuts.
- Set aside.
BATTER
1 LARGE egg
1 cup brown sugar
2 tablespoons butter, softened
2 tablespoons creamy peanut butter
1 cup sour milk (making sour milk)
2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
- Beat egg and add sugar gradually until well blended.
- Add butter and peanut butter.
- Add milk, stirring until smooth.
- Sift together the flour, baking soda, baking powder and salt.
- Gradually stir in flour mixture until well blended.
- Bake 1 hour until toothpick comes out clean. I start checking it at 45 minutes to make sure it doesn’t burn.
- Cool a few minutes before inverting on a serving platter.
- Enjoy.
NOTES: After making the recipe “as written” I’ve decided that melting the butter and “painting” it all the way up the sides of a DEEP loaf pan is best as it rises quite a bit.
The recipe was absolutely delicious, but the “glaze” part was quite dry and came close to burning on the bottom. So, now I make the cake in reverse usually and added this RICH AND CREAMY peanut butter glaze. This really makes a simple dessert quite elegant.
PEANUT BUTTER GLAZE
½ cup JIF creamy peanut butter
1½ cup powdered sugar
1 1/2 teaspoons PURE vanilla extract
6-8 tablespoons WHOLE milk or half-n-half
- Combine the peanut butter, powdered sugar, and vanilla in a large bowl and beat with an electric mixer until smooth and creamy.
- Slowly add the milk one tablespoon at a time, beating continuously until you reach the desired consistency. We like it fairly thin.
- Drizzle the glaze over the COMPLETELY cooled cake.
HAPPY HOMEMAKER MONDAY, MENUS & RECIPES week 45 of 2024 ~ BLOG 366.316
Be sure to join Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom
WEEKEND RECAP
AHHHHHH a weekend away was just what the doctor ordered! Last year my girlfriend and I went to a great holiday market at the fairgrounds in the county 100 miles to the south of us. We did it all in one day along with a trip to a HUGE Hobby Lobby and it was A LOT to cram in.
So this year we planned it as a weekend and took hubby along. Unfortunately, the holiday market was not as good as last year, though we did manage to find several of our favorite vendors and start the Christmas shopping with a bang!
We were also able to get in some quality antiquing time as well as some great happy hour time at a Jimmy Buffet hotel we stayed at for Friday and Saturday nights as well as some amazing food at mom and pop restaurants along the way. This picture is silly and so optical illusion like. Dana is 6 inches shorter than I am and didn’t think she could get in and out of this HUGE chair so stood in front, but it makes me like so tiny by comparison 🙂
THOUGHT FOR THE DAY
THE WEATHER OUTSIDE
COLD, WET & RAINY! This is the only way to describe this week. And so far, it’s not that normal kind of cold, but the bone chilling kind that makes you feel like you’ll never be warm again! 🙂 So it’s layers time! Highs will start in the 50’s today and tomorrow and then drop into the 40’s with lows in the 30’s along with lots of rain and gray clouds all week.
ON MY MIND
Once again weighted down by Eagle’s responsibilities and dealing with unprepared close minded people. At this point I am committed through the holiday season, but seriously wondering if there isn’t a better way to volunteer my time, talents and money.
TO DO LIST, APPOINTMENTS & PROJECTS
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THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
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DVR/TV TIME
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WHAT’S ON THE DVR/TV
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READING TIME
I’m reading THE KEEPER OF STORIES by Sally Page.
FUNNIES
MENU PLANS
BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
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11/11 MONDAY
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11/12 TUESDAY
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11/13 WEDNESDAY
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11/14 THURSDAY
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11/15 FRIDAY
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11/16 SATURDAY
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11/17 SUNDAY
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DINNER
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LEMON CHICKEN and RICE SOUP with CRUSTY BREAD
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RB BAKED BEANS and HOT DOGS
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CORN/YOYO clean out refrigerator nigh or you’re on your own
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CHEESEBURGER BALLS, COLESLAW and LEFTOVER RB BAKED BEANS
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CREAMY LEMON PARMESAN CHICKEN, NOODLES and MUSHY PEAS
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CHILI and CORNBREAD
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CORN/YOYO clean out refrigerator nigh or you’re on your own |
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DESSERT
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GINGERBREAD PEAR PUDDING CAKE
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FAVORITE PHOTOS FROM THE CAMERA
It’s my FAVORITE time of year!! Burn piles, hay barns and clouds!
INSPIRATIONS
LIFE TIP
HOMEMAKING / COOKING TIP
RECIPES COMING UP THIS WEEK
- PEANUT BUTTER BREAD
- PARMESAN ROASTED GREEN BEANS
- PORK MEDALLIONS with ONION GRAVY
RECIPE LINKS FROM LAST WEEK
WEEKLY FEATURED PARTY LINKS
