Easy Cornbread Muffins

www.mexicandessertrecipes.net

1 cup all-purpose flour
1 cup yellow cornmeal
2 eggs
1 cup milk*
1/2 cup white sugar
1 tablespoon baking powder *
1/4 cup honey
1/2 stick butter, melted
1 teaspoon salt

Preheat the oven to 400 F.

Combine the flour, cornmeal, salt, sugar and baking powder in a bowl.

Whisk in the eggs with the milk, honey and butter and pour this mixture into the flour mixture.

Stir to combine. Put 12 paper muffin cups in a 12 cup muffin tin and spoon the cornbread batter into them.

Bake until golden brown. This will take about 15 minutes.

Makes 12 muffins

Note:

Since I live in an altitude over 7.000 feet above sea level, I decrease the baking powder to 2 teaspoons and the milk to 1/2 cup.

I usually get 14-16 muffins using this recipe.

Mexican-Style Vegetarian Lasagna

As a good Hispanic woman, I love beans, my favorite ones are Garbanzos, Lima and Butter beans and Red Kidney Beans. My husband prefers Black beans.

I made this vegetarian lasagna hoping that my husband and kids would like it and they did. It was actually REALLY good.

I also belong to the group of cilantro lovers....but if you do not like it, just add parsley or omit it.

6 lasagna noodles, cooked until fairly tender, rinsed in cold water and dried with a clean towel

2/3 cup bottled chunky salsa (mild or medium)
1 medium garlic clove, pressed
2/3 cup canned diced tomatoes, undrained
1/2 cup tomato sauce
1/8-1/4 cup fresh cilantro, chopped
1/4 cup green onions, chopped
1/2 teaspoon ground cumin
1 can (15 oz) black beans, rinsed and drained
1 cup corn (canned and drained or frozen and thawed)
2 1/4 cups shredded Mexican Cheese blend
Cooking spray
1/4 teaspoon dried oregano

Mix the salsa, diced tomatoes, tomato sauce, cumin, cilantro and garlic.

Spray a deep 9 x 9-inch square baking dish with cooking spray.

Cover the bottom of the baking dish with a little sauce mixture evenly. Place 2 lasagna noodles (you will have to cut the noodles to fit the pan, reserve the trimmings. You can use them to patch the layers if necessary).

Top with 1/2 cup corn and half the amount of black beans. Sprinkle with 3/4 cup cheese; top with half of the sauce mixture. Add two more lasagna noodles, remaining corn, black beans and 3/4 cup cheese. Layer the last two remaining lasagna noodles, chopped green onions and remaining sauce mixture. Sprinkle with remaining 3/4 cup cheese and dried oregano.

Cover with aluminum foil. Using a sharp knife make some slits on the aluminum foil.  Bake at 375 F for 30 minutes. Uncover the baking dish and bake for 5-7 more minutes.

Remove from the oven and let set for 10 minutes before serving.

Makes 6 servings

Lean Turkey Chili

1 pound ground turkey
1 onion, chopped
1/2 cup green or red bell pepper, chopped
1 envelope Ranch Dressing Mix
1 envelope Taco Seasoning (Mild)
1 can 28 oz stewed tomatoes, undrained
1 can (15 oz) corn, drained
2 cans (15 oz) dark red kidney beans, rinsed and drained
2 cans (15 oz) pinto beans, rinsed and drained
1/4 cup no salt-added tomato sauce
1 1/4 cups water
Red pepper flakes, to taste

Garnishes:

Fresh cilantro, chopped
Tortilla strips
Chopped green onions
Mexican cheese


Cook the turkey in a medium hot saucepan breaking any lumps. Once the meat is cooked, add the remaining ingredients making sure that you break the tomatoes first (I use some kitchen shears).

Bring the mixture to a boil, cover and simmer for 15 minutes.

Add some salt and black pepper of necessary.

Serve hot garnishing with the desired toppings

Makes 8-10 servings.

Cinnamon-Honey Butter

1 stick unsalted butter, softened
1/2 cup powdered sugar
1/2 cup honey
1/8 teaspoon salt
1 teaspoon ground cinnamon

Mix all the ingredients combining well so no butter lumps remain unmixed.

Tater Tot Pizza Casserole

Taste of Home Magazine
www.tasteofhome.com

1 pound ground beef
1 medium green pepper, chopped
1 medium onion, chopped
1 can (10 3/4 oz) condensed tomato soup, undiluted
2 cups (8 oz) shredded part-skim mozzarella cheese
1 jar (4 1/2 oz) (sliced mushrooms, drained
1 teaspoon Italian seasoning
1 bag (32 oz) frozen tater tots

My additional ingredients:  fresh garlic, pinch salt and black pepper

In a large skillet cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add the soup, mushrooms and Italian seasoning.

Transfer to a greased 13 x 9-inch dish. Top with cheese and potatoes. Bake uncovered at 400 for 30 to 35 minutes or until golden brown.

Yield: 6-8 servings

Gingerbread Apple Bars

Old Fashioned Cookies Cookbook, Publications International Ltd.
Favorite Brand Name Recipes
www.fbnr.com

1 cup applesauce
1/2 cup raisins
1/3 cup ulsulphured light molasses
1 teaspoon baking soda
2 eggs
1/4 cup sugar
1/4 cup Crisco Oil
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon salt

*Use your favorite Crisco Oil product.

Heat oven to 350 F. Oil 8-inch square pan lightly.

Place applesauce and raisins in small saucepan. Cook and stir on low heat until mixture comes to a boil. Remove from heat. Stir in molasses and baking soda. Cool slightly.

Combine eggs and sugar in large bowl. Beat in 1/4 cup oil gradually.

Combine flour, cinnamon, ginger, cloves and salt in small bowl. Add to egg mixture alternately with applesauce mixture, beginning and ending with flour mixture. Spoon into pan.


Bake at 350 F for 30 minutes or until toothpick inserted into center comes out clean. Cool in pan on cooling rack. Cut into bars. Serve warm or at room temperature.

Makes 1 dozen bars