Granny's Easy Buttermilk Cornbread Recipe

My Granny's Cornbread Recipe
Now this isn't some healthy, skinny version....this recipe might put a little meat on your bones. I think it's worth every bite...in small doses of course.

It's easy as pie! 

(but this isn't one of those recipes you follow by the book....it's one of those that you add "a little here or there" to get the batter the right consistency. I would get so frustrated when I would call her from college and ask her how to make it. She could never give me the exact measurement. She would always say, "just enough buttermilk till it looks like pancake batter." I understand that now better than ever, as this is a regular  item on our weekend menu. 

I tend to make it anytime there is a pot of chili, soup or pinto beans on my stove or in my crock pot. 

Ingredients: 

1 2/3 Cup Yellow Cornmeal  (self rising)

1 cup of flour

1 egg

1 1/2- 2 cup of buttermilk...enough to make the batter runny like pancake batter

***sometimes i will add 1/4 to 1/2 cup sugar. i like it sweet, but the Hubs doesn't. it's fine without it. 

Directions:

- Preheat over to 425 degrees. . 

-place cast iron skillet in oven as oven is preheating with a spoonful of shortening in

 it to coat the pan.  (it will melt during preheating) 

- while oven is preheating, mix the above ...should be runny/lumpy 

-pour mixture into hot skillet 

- place skillet in the over for about 20 -25 min. i usually start checking mine at 15-20 mins to make sure i don't burn it. you want the top to be a nice golden brown color. 

-you can always use a toothpick to check it... just poke in center of cornbread and just a few crumbs should come out if done.

Oh i love it when it's all warm with a big slab of butter love on it. Yummmmmyyyyy. 

Every country gal needs a cast iron skillet in her kitchen and a cornbread recipe up her sleeve! 

Enjoy. 

Summer Dessert - Caramel Apple Cheesecake

 

Caramel Apple Cheesecake

I don't know about y'all, but I like to have a little something sweet up my sleeves to take to summer cookouts and gatherings. This one will knock your socks off and you can appear to have been Betty Crocker-ing it up in the kitchen for hours. It's easy peasy. My momma taught me this one first handed and it is always a hit.

I think it was key in Kev falling in love with me. I had him after the first bite.

(pic via)

What you will need

1 (21-ounce) can apple pie filling

1 (9-inch) graham cracker crust

1/4 cup caramel topping

2 (8-ounce) packages cream cheese, at room temperature ( i use reduced fat)

1/2 cup sugar

1 teaspoon vanilla extract

2 eggs

12 pecan halves, plus 2 tablespoons chopped pecans

Directions:

Preheat the oven to 350 degrees F.

Spoon 3/4 can apple pie filling into the crust. Add the remaining 1/4 can filling to a small saucepan and mix with the caramel. Heat over low heat until melted and spreadable, about 1 minute.

Whip the cream cheese in a large bowl until fluffy.

Add the sugar, vanilla and eggs and beat until smooth, a few seconds. Pour this over the pie filling.

Bake until the center of the cake is set, 30 to 35 minutes. Cool to room temperature.

Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.

Lordy - it is soooo good - I advise you  to eat on a cheat day because I guarantee you can't just have one bite.

Enjoy!

(recipe from my momma's kitchen slash her paula deen cookbook, same recipe can be found on thefoodnetwork.com, unless they have already removed it do to the little..... ummm...... shall we say incident?)

Y'all asked for it

and y'all shall receive :-)

A lot of gals asked for the recipe for the cheeseburger deep dish pizza that I made last weekend.

It's a recipe from pampered chef and the majority of even their "bad" stuff is still relatively healthy.

I love me some pampered chef and will share some secrets in future posts.

Their stuff is da bomb!!

Ingredients

 - 1 pkg refrigerated pizza crust (do not use thin crust...it wont work people...enjoy the extra calories and don't bish about it)

- 1 1lb 90% ground beef

- 1 medium onion chopped

-1/2 tsp coarsely ground black pepper

-1/2 cut Ketchup

- 1/4 cup yellow mustard

-1 tbsp Worcestershire sauce

- 2-3 plum tomatoes, sliced

- 1 cup 4 oz shredded mozzarella cheese

- 1/2 cup  ( 2oz shredded cheddar cheese)

*not gonna lie, i added a little extra cheese, i mean it was saturday night people

- preheat oven to 400 degrees

- unroll dough onto bottom of a 12 inch skillet (oven safe). Gently stretch and press dough to cover evenly. Press the dough about 1 inch up sides to form crust. Bake 12-15 mins or just until beginning to brown and then remove from oven and let cool.

-meanwhile, brown beef in skillet breaking into crumbles

-after browning meat, drain and put in mixing bowl

- add ketchup, mustard, onion, worcestershire sauce and black pepper and mix well

-spread beef mixture over crust, top with tomatoes and cheese (I added more veggiess like green pepper, olives and so on. I also added pepperoni for kev)

-bake 10 to 12 mins or until golden brown and cheese are melted

remove from oven, slice away and enjoy!