Here is my staple cornbread recipe. I had to change from the other one I used because of the no dairy thing. I got this new recipe off of Recipezaar.com as usual. I have made some changes for our family which I will put in red.

CRUSTY QUAKER CORNBREAD

1 1/4 cups all-purpose flour   I use whole wheat

3/4 cups cornmeal

1/4 cup sugar

2 teaspoons baking powder

1/2 teaspoons salt

1 cup milk  I use rice milk

1/4 cup vegetable oil  I use olive oil

2 egg whites, beaten or 1 whole egg beaten  I use the whole egg

Preheat oven to 400F, grease an 8 or 9 inch pan.( I do not grease, I use a pampered chef 9x9 stone)

Combine dry ingredients and stir in wet ingredients,mixing just until moistened.

Pour into prepared pan and bake in the preheated oven 20 to 25 mintues or until golden brown and toothpick inserted comes out clean.

So in my ever searching for new recipes. I went to my favorite of all sites, Recipezaar.com. I found this new recipe, and tried it oh it was great.

Makes 4 servings

Garlic & Parsley New Potatoes

12 small red potatoes

4 cloves garlic,minced

2Tablespoon chopped fresh parsley

3t. lite olive oil(divided)

salt and pepper

1. Scrub the potatoes well

2. Pare a 3/4" strip around the middle of each potatoe

3. Place potatoes in a saucepan,cover with water and bring to a boil.

4. Simmer covered for about 20 minutes or until tender

5. Drain potatoes and place them in a bowl add two teaspoons of oil & toss

6. In a non stick frypan add the remaining oil over medium heat.

7. Add garlic,cook approximately 1 min

8. Add parsley,salt & pepper,mix well

9. Add potatoes, reduce heat to low and cook stirring constantly for  or 2 minutes.

10. Serve

Excellent Carrot Cake Recipe #52104

12

servings

1½ hours 25 min prep

Beef Patties in Onion Gravy Recipe #37413

4

servings

35 min 10 min prep

So here is the taco seasoning mix that I made up to use in the tortilla soup. It was great and easy and I had everything on hand. The only change that I made was that I used minced garlic in a jar, because I was using the mix right away. This is from recipezaar as well.

Taco Seasoning Mix Recipe #2642

1

package

5 min 5 min prep

2	teaspoons instant onion, Minced
1	teaspoon chili powder
1/2	teaspoon dried red peppers, Crushed
1/4	teaspoon dried oregano
1	teaspoon salt
1/2	teaspoon cornstarch
1/2	teaspoon instant garlic, Minced
1/2	teaspoon cumin, Ground

No bake cookies are one of my husbands and my sons favorite cookies. There not that hard to make either. So thats what we did today. My son kept stalking the cookies until they were cool enough to eat.

Here is the recipe I use.

1stick butter

3Tab Coca

2Cups Sugar

1/2Cup milk

1/2cup peanut butter (creamy)

1 1/2tsp vanilla

3 cups oats.

Put butter,coca,sugar,and milk in a sauce pan stir till boiling let boil 1 minute or so. I get mine to a good boil. While its still boiling add 1/2 cup creamy peanut butter, 1 1/2 tsp vanilla, pinch salt and 3 cups oats. Turn down heat and stir till well mixed then drop on sheet of waxed paper till cool. I use my cookie dough scoop from papmered chef, they turn out the right size doing this.

My hubby would give them a thumbs up.

This is a recipe I found on recipezaar yesterday and it was great. Made it last night.

Cornmeal Cookies

3/4 cup butter softened(not margarine)

3/4 cup sugar

1 egg

1 teaspoon pure vanilla extract( I used imitation)

1/4 cup Cornmeal

1 teaspoon baking powder

1/4 teaspoon salt

1 1/2 cups flour

1. Mix softened butter(not Margarine) and sugar until creamy

2. Add the egg and vanilla and beat well

3. In a seperate mixing bowl, mix together the cornmeal,Baking Powder,salt and flour

4. Add to the creamed mixture

5. Drop by teaspoonfuls onto a greased cookie sheet( I used my papemered chef stone)

6. Bake in a preheated 350 degree oven about 15 minutes or until lightly brown.

This recipe says it makes 36 cookies, well by my standards it makes about 18. I use a cookies scoop. I suspect if you made them small you could get more.

They are oh so buttery.

Blueberry Sauce for Pancakes

1/2Cup Sugar
2t.Cornstarch
dash of salt
1/2Cup Water
1 Pint Blueberries(or what ever kind you want)1t. Lemon Juice


Combine sugar,cornstarch,salt, then stir in water.Add berries,bring to a boil. Simmer until clear and thick. about 4 min. Remove from heat at lemon juice. Chill.

Recipe by Granny

       Blueberry Muffins

                     1 Egg
                   1/2Cup Milk
                   1/4Cup Oil
                1 1/2Cup Flour,

                1/2Cup Sugar
                 2t Baking Powder
                 dash of Salt
             3/4Cups Blueberries

    Mix Flour,Sugar,Baking Powder,Salt,add Egg,Milk,and Oil, blend well, fold in Blueberries
Cook on 400 for 20-25


Recipe by my mom

Here is a great recipe I found, When I realized I had run out of egg and wanted pancakes for breakfast.

Cinnamon Applesauce Pancakes

2Cups Flour
4t. Baking Powder
1/2t.Salt
2T. Sugar
2Cups Water
1/2Cup Applesauce (Cinnamon or Regular)
1/4t. Vanilla Extract


1. Combine dry ingredients,then add remaining ingredients and beat together.
2. Pour the batter onto a hot,lightly oiled griddle or skillet. Cook until pancakes have a bubbly surface and sligtly dry edges.Turn Pancakes. Cook for an additional 2-3 minutes until golden brown.

You can use this recipe for waffles , you just need to add 3T. oil to the batter.
This recipe is great if you have children with egg allergies, or your just out of eggs.

Ok for those of you asking I will give you the Tamales recipe that I followed. Now given this is my first attempt at these labor intensitive Mexican Delights. I did learn somethings along the way and will share them after the recipe. If you have any hints for me please feel free to share, I can always use hints. Yes My husband is half Mexican so thats why we have lots of mexican food.

1-1# bag of Corn Husks( I would only get one half pound bag next time)

Masa

12 cups Masa

3 cups Lard or shortening divided

8-10 cups pork broth or what ever meat you use.(i used pork)

3tsp salt

Meat

9-10# Pork boiled till tender and deboned chopped in food processor.You can shred meat with fingers.( What I did is get to pork roasts when they were on sale mine were about 9 pounds total. I cooked mine all day and over night in the crockpot. I ended up shredding mine with a fork.As I have no food processor.)

Save Broth for making masa

2 taco Mix

1 large can of jalapenos chopped in good processor.(I do not like my stuff really hot so I added a small can of chopped green chilies.)

1 can Rotel Tomatoes(i used regular diced tomatoes.)

Here is what I did.

After meat is done cooking I let it and the broth cool. I pour off the broth into a bowl and let refridgerate until the fat hardens on the top of broth and I skim if off and throw it away. I did the meat up two days before I did the tamales. Mix the meat and the rest of the stuff except the broth.

About an hour before I am ready to make the masa and roll tamales I put my corn huskes into a bowl or gallon jug and run HOT water over them and let them soak until I'm ready to roll Tamales.(Mine did not soak long enough) Before I roll I put them in a strainer and let them drain.

Put 2c lard in a large bowl and the other 1c lard melt. Mix lard with 4 c masa and salt. then alternate adding rest of masa and broth(ok I did this in my kitchen aid. i ended up having to do two batches because my mixer was not big enough.)Then add melted lard. You want a masa that spreads easy on the husk but is not tow wet. If it doesn't spread easy add in a bit more broth.

When you roll tamales feel your corn huskes. One side should feel smooth and the other feel rough. Spread masa on the smooth side.

After they are rolled I put them in a my steamer and steam for about 2-3 hours.

The way to tell if your tamales re done is to take one out of the steamer and let it set for aabout 5 min when you unroll the tamale it should pull away from the husk smoothly. None of it should stick.

The recipe says it makes 9-12 dz(i got 5 1/2)

One site I found very helpful was Tamales. I had no idea how to wrap these or steam them so this site really helped me out. I used a veg steamer. So my tamales had to be shorter. I steamed one dz then froze the other dzs for latter. My hubby said next time they need a sauce with them. So I will see what I can do. I did not tie my tamales. that is alot of work. Mine cooked for about 90 minutes and were done. I thought they were great. I will say this they are very time consuming. Lots of labor involved. They would be great with many hands to help you out.

This recipe comes from a great lady on another board here name is dana.

Ok so this recipe was a fly by the seat of my pants recipe but it was go good, I thought I would share it with you.

I bought the pie crusts on sale this hoilday season when they were dirt cheap.

Ingredients:

2 roll out pie crusts

2 cans of mixed vegs(drained) I have also used frozen which works great to.

White sauce(I tripled this batch).

2cups of turkey or chicken shredded. I have also gotten away with one cup when thats all I had.

I put one crust in the bottom of my pie plate

I tripled this recipe for White sauce.For the seasonings I added salt and pepper and poultry season. I will add more poultry seasoning next time(hubby said it just tasted like flour and milk.(it was great)

So after I made that I added two cans of drained mixed vegs right into the pot and then added my two cups of turkey in this case right to the pot. I had shredded this after thanksgiving.

I mixed those up real good then poured it all into the bottom shell and then placed the other shell on top. cut 4 slits in it, put it in the oven for 425 for 30 min.

I loved this recipe.

Here is my Recipe for Breakfast Burritos.

I buy the family pack of flour tortillas that is the 20 count. They are the small ones. I will usually get these when they are buy one get one free or 2 for something.

I put egg,chesse,and chrizo or sausage in mine.

I will use one roll of pork sausage  or 2 sticks of chrizo. For twenty shells.

I start by cooking my meat up first then draining the fat and putting it in a bowl

I then put my shredded cheese in a bowl.

I use a dz eggs for 20 shells(so for my project today I used 2 dz eggs.)

I scamble my eggs up then put them in a bowl.

Then I sort of so it assembly line.

I put 10 shells out at once and put a little egg,meat and cheese on them, Then I roll them up as best as I can and then wrap them up in plastic wrap and put them in my breakfast box, or you can put them in a ziploc bag. Then place in freezer.

Then to heat, just leave in plastic wrap and put in microwave for 1 min. Then your done.

The nice thing about this recipe is that you can put what ever you want in them and then freeze them. We usually eat two at a time because they are kinda small, but its good for breakfast on the run.