Homemade Buttermilk & Honey cornbread

'baby it's cold outside'❄🌽...
A few days ago I made Beef Marsala but i didn't have a chance to taste it fully. The cornbread is a great compliment to the hardy beef dish and the cold weather makes it all the better.

"GOT MILK"!!!

these awesome buttery treats can be a quick snack just zap them in the microwave serve with milk and enjoy

This recipe is quick almost 30mins. start to finish and easy to mix, I personally enjoyed the browning and the cutting part.

Here's what I used to make these delicious treats moist and tasty 

12 1/2 × 9' greased baking sheet

1cup A-P flour

1cup cornmeal 

1/4 cup white sugar

1 TBSP baking powder sifted

1/2 tsp. salt

1 cup buttermilk 

1/4 cup vegetable oil 

3 TBSP honey

2 eggs slightly beaten 

~ PREHEAT OVEN to 350° place oven rack 3 level from bottom

~ grease or butter pan

~ In a small to medium sized bowl mix the dry ingredients together: cornmeal, flour, baking powder, sugar, salt mix until well blended 

~ Now, form a well in the middle of the dry ingredients and pour thr wet items in: buttermilk, honey, vegetable oil, and eggs

~ mix just until moistened  a few lumps are welcomed, then pour into prepared baking sheet 

~ once batter is in oan tap pan on counter to remove air bubbles, allow to rest 3 - 5mins, then bake for 20 mins or until inserted toothpick comes out clean

~ After 20mins. remove cornbread from oven place on cooling rack for 5mins.

~ adjust oven to 'Hi BROILER' adjust oven rack on 3rd level down from top

~ now using a empty can press down through cornbread and twist, remove cornbread circle and place on cooking rack and repeat...

~ the scraps can be used another time (store in freezer)

~ place cornbread bake on baking sheet, place back in oven and brown until desired color 2-3mins

~ after browning top with cold slices of butter place back in over with oven door open to allow butter to absorb into the cornbread then remove...

NOW, serve warm with milk or...

...with a hardy beef dish and

ENJOY!!!

                                                                adapted from Land O 'Lakes

Paleo-ish breakfast casserole

This recipe is a Paleo inspired recipe i just added cheese and my daughter Alexis went bananas over it so did I. I understand that dairy is not allowed on the Paleo diet and lifestyle that's why I added the 'ish'. This recipe has a great Paleo base so forgive me but I couldn't help adding the cheese

 

 

No matter how you slice it, it taste like 'ohmahgawd' delicious 

I normally prepare my 'work-week-ready' breakfast on Sundays and shop for fresh fruits and veggies on Saturdays. So. while thinking of a breakfast dish that was colorful. easy. and full of flavor I ran across this on PaleoLeap and I had all the ingredients on hand. Once this dish was completed and cooled, I tasted it and it became my breakfast and dinner dish,

 

This is what I used...

 

8 eggs

1- 1lb roll of Italian sausage

 4 small (4oz - 5oz ea,) sweet potatoes peeled and diced

1 medium onion diced

1/2 red bell pepper diced

1/2 green bell pepper diced

1/2 to 1 TBSP crushed garlic (jarred) depending on your taste

1/3 cup full fat coconut milk

2TBSP flat parsley roughly chopped

2TBSP cilantro roughly chopped

1/2 cup cheddar cheese

1/2 cup cheddar cheese for topping

1/2 cup fresh shredded Asiago pepper and garlic cheese

coconut oil for cooking

***garlic powder to taste

***sea salt and fresh cracked black pepper to taste

 

***PREHEAT OVEN to 375 

-grease a 13x9 baking dish

-add some coconut oil to a medium skillet, melt over medium heat add sausage and cook crumbling the meat as it cook, when done spoon sausage into a large heatproof bowl set aside saving the drippings in the skillet

 

- In the same skillet add the bell peppers, onions, and garlic and cook up to 5mins. over medium heat, then add the vegetable mixture to the bowl with the sausage 

 

 

- in that same skillet add more coconut oil and add the sweet potatoes, I used some sea salt to help bring out the flavor of the potatoes a pinch worked well, stir to blend in flavor then cover and cook up til 8mins. over medium heat ensuring that the potatoes don't burn but get a nice brown to chard color

 

 

- Once the potatoes are done add them to the sausage and vegetable mixture and stir to combined and pour into prepared 13x9 baking dish

 

 

- Now, in a medium to large bowl mix together using a whisk the eggs, coconut milk, parsley, cilantro, garlic powder (starting with about 1/2 tsp.), 1/4 tsp. fresh cracked pepper, whisk until combined

...now add cheeses to the egg mixture to combine well

 

 - Pour the cheese and egg mixture over the sausage, vegetable, and potato mixture then top with the remained 1/2 cup cheese (to your desired amount) and bake for 20 mins. then place under the broiler for and color to your desired color

Blueberry Cheesecake

I was looking for a way to add a little something extra to my cheesecake so I added more than a few butter Chessman cookies to the crust and this cake was gone by the end of our family's Thanksgiving feast.