Cornbread

This is my favorite cornbread recipe. I adapted it from Sally's Baking Addiction. It's buttery and has a wonderful honey flavor. It's nice and moist. It's the perfect side dish and is also great with chili and salad as a meal. I love having it slathered with honey and butter.

I add less brown sugar than other cornbreads and replace it with honey because it's healthier and adds better flavor. When making it, take your 1/4 c measuring cup and fill it half to three-quarters of the way full with brown sugar. Fill the rest of it with honey. To ensure that the cornbread is still sweet, you add extra honey, 2 heaping tablespoons or more depending on how sweet you like it. 

I use a 8x11 glass pan for cooking this cornbread in. An 8x8 square pan is too small, and a 9x13 pan is too big, so any pan in between those two works fine.

This is the perfect cornbread for picnics, dinner, breakfast, or a snack!

My Favorite Cornbread

Ingredients:

• 1 cup cornmeal
• 1 cup flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp salt
• 1/2 cup butter, melted and slightly cooled
• 1/4 cup packed brown sugar* (see notes)
• 2 heaping Tbsp honey
• 1 egg, at room temperature
• 1 cup buttermilk

Directions:

1. Preheat oven to 400°F (204°C). Grease a 8x11 baking pan*(see notes). Set aside.
2. Whisk together the cornmeal, flour, baking powder, baking soda, and salt in a large bowl. Set aside. 
3. In a medium bowl, whisk the cooled melted butter, brown sugar, and honey together until completely smooth and thick. There should be no brown sugar lumps. Then, whisk in the egg until combined. Finally, whisk in the buttermilk.
4.  Pour the wet ingredients into the dry ingredients and whisk until combined. Avoid overmixing.
5. Pour batter into prepared baking pan. Bake for 20 minutes or until golden brown on top and the center is cooked through. Use a toothpick to test. Serve with honey, butter, chili, whatever you want!

Notes:

*You actually add a little less than 1/4 cup of brown sugar, and fill up part of the 1/4 measuring cup up with honey, as described in post above. To add more flavor and sweetness, add 2 heaping tablespoons of honey to replace some of the brown sugar. 

*For the baking pan, a 8x8 square pan is too small, and a 9x13 pan is too big, so any pan in between those two, like a 8x11, works just fine.

German Pancakes

This is a recipe for classic german pancakes. They're delicious, with their flakey buttery sides. You can have them with syrup, powdered sugar, or cinnamon sugar. One of my favorites is to have them with whipped cream and strawberries.

  GERMAN PANCAKES

Ingredients:

1/3 cup butter, melted 6 eggs 1 cup milk 1 cup flour

Directions:

1.	Preheat oven to 425. Divide the melted butter in half and pour into two 9x13 pans.
2.	Put eggs in blender and blend for 1 minute. (If you have a Blendtec, do it for about 30 seconds).
3  4.	Leaving motor running, add milk and slowly add flour. Pour into the pans and bake at 425 for 15-20 minutes.

Bev's Brownies

This brownie recipe is one that I grew up with. It originally came from Bev Dinkleman when Mom lived in West Jordan. These brownies are always a crowd pleaser. They're very moist and have a tender crumb.

Classic homemade brownies that are hard to beat!

  BEV'S BROWNIES

Ingredients:

3 cups sugar 3 cups flour 3/4 cup cocoa 1 1/2 tsp salt 6 eggs 1 1/2 cups oil 3/4 cup milk

Directions:

1.	Preheat oven to 350. Combine sugar, flour, cocoa, and salt.
2.	Add in remaining ingredients.
3.	Pour into a greased 9x13 pan. Bake at 350 for 20-25 minutes. Let cool for ten minutes or longer, depending on if you want them warm or not.

Sausuage Gravy & Biscuits

I made these in my Teen Living class. They're super easy, and so delicious!

These are perfect for when you need dinner done in ten minutes. It's really fast, and tastes amazing.

Ingredients:

1 (16 ounce) can refrigerated jumbo buttermilk biscuits 1 (9.6 ounce) package Jimmy Dean® Original Hearty Pork Sausage Crumbles

1/4 cup flour 2 1/2 cups milk Salt and ground black pepper to taste

Directions:

1.	Bake biscuits according to package directions.
2.	Meanwhile, cook sausage in large skillet over medium heat 5-6 minutes or until thoroughly heated, stirring frequently. Stir in flour. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper.
3.	Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.