Sweet Corn Bread

We always eat this with our Jambalaya so since I posted that recipe I just had to post this one too. This is the best corn bread you will ever eat. I don't like corn bread but I love this! And a bonus-- no eggs!!

1 1/2 C flour
2/3 C sugar
1/2 C corn meal
1 Tbl baking powder
1/2 tsp salt
3 Tbl margarine
1 1/4 C soymilk*
1 1/2 Tbl water, 1 1/2 Tbl oil, 1 tsp baking powder; mixed together
1/2 C oil

Preheat oven to 350 degrees. Grease 8 in square baking pan.

Whisk together flour, sugar, corn meal, baking powder, and salt in a large bowl. Set aside.

Melt margarine in large glass bowl. Add soymilk, water/oil/baking powder mixture, and oil; mix well.

Add dry ingredients to wet ingredients; stir just until blended. Pour into prepared pan.

Bake for 35 minutes, or until tester comes out clean.

*Regular milk can be used in place of the soymilk.

Jambalaya

Everyone want this recipe from me so here it is:

2 Tbl. margarine
1 medium onion, diced
1 C green or red pepper, diced
2 cloves garlic, minced
1 (1 lb) Kielbasa sausage, cut into 1/4 in slices
1 C uncooked rice
2 C chicken broth
2 Tbl green pepper sauce (bottled, found by the hot sauces at the store)
1 (14.5 oz.) can diced tomatoes, drained

Melt margarine in a large skillet or Dutch oven over medium-high heat. Add onion, green/red pepper, garlic, and sausage slices and cook for 10-12 minutes, or until vegetable are tender, stirring often.

Stir in rice, chicken broth, green pepper sauce, and tomatoes; mix well and bring to a boil.

Reduce heat, cover, and simmer 25 minutes, or until rice is tender, stirring occasionally.


(We don't like "spicey" foods so we just use 1 tsp green pepper sauce or 2 Tbl green taco sauce instead. Also, a smoked sausage instead of a Kilebasa sausage will work too. We always get the turkey flavor as that's the Andrew safe one but any flavor will work. I always use a green pepper rather than red just to add more color. And, lastly, I never have chicken broth so I just use chicken bouillon and make my own.)

45 Minute Cinnamon Rolls

A new tradition at our house is to make cinnamon rolls for April General Conference. I like this recipie becasue it is easy, yummy, fast, and makes just the right amount.  Anyway I rolled the dough out in a pam-sprayed cookie sheet (to save on clean up time), then poured on melted butter and generously poured heaps of sugar and then cinnamon. Instead of rolling it at this point, I used  a knife to cut strips (going the long direction) I made 10, it should be 12, mine were huge. After the strips are cut, roll each strip. (this was faster and easier for me, the insides did not squish out and it is easy to judge size-- try it.) I sat all of mine on the same pan spaced out, but believe me they will grow together. Don't be worried when you put them in the oven and they are small, they do 99% of the growing in the oven. Too easy to be true. I did not even think they tasted yeasty...amazing. haha  I got it from one of my favorite blogs: 

http://realmomkitchen.com/20/30-minute-rolls/

1 1/8 cups warm water
1/3 cup oil
2 T yeast
1/4 cup sugar or honey
½ tsp. Salt
1 eggs
3 ½ cups flour

Filling:
1/4 cup butter, softened
cinnamon
sugar

Icing:
2 1/4 C powdered sugar
3 T butter, melted
1 1/2 t vanilla extract
milk ( probably a couple tablespoons or so for desired consistency)
Mix 1st 4 ingredients and let rest for 15 minutes. Add salt and eggs – gradually add flour.Roll out into a 9 x 13 rectangle on a well floured surface. Spread butter on dough. Sprinkle dough generously with cinnamon. Follow with sprinkling sugar over the cinnamon. This is also a generous amount. Enough to completely cover the cinnamon so you can’t see it. Roll up from the long side to make a log. Then cut into 12 slices and place on a greased cookie sheet. After shaped, let rest for 10 minutes. Bake 10 – 15 minutes @400 degrees ‘till golden brown. Remove from oven and mix up icing. Let the rolls cool a little before you put the icing on. I like to make mine on the thicker side. I like to have it thick enough you have to spoon it on and use the back side of the spoon to help it spread on the roll.

Apple Crisp (an old Pampered Chef recipe)

This is the recipe that came with my Apple Peeler/Corer/Slicer (10 years ago) and I love how quick I can whip this up because I can throw it in the microwave and not heat up the house during the summer. I have also included on how to cook it in the oven.

4-6 Granny Smith apples
8 graham crackers (2 1/2 x 5 inches), finely chopped
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick or old-fashioned oats
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup butter or margarine, melted
Whipped cream or ice cream (optional)

1. Peel, core and slice apples using Apple Peeler/Corer/Slicer. Cut apples in half; place in Deep Dish Baker.
2. Finely chop graham crackers using Food Chopper; place in Classic Batter Bowl. Add brown sugar, flour,
oats, cinnamon and nutmeg; mix well. Place butter in Small Micro-Cooker(R); microwave on HIGH 1 minute
or until melted. Add butter; mix well.
3. Sprinkle graham cracker mixture evenly over apples. Microwave on HIGH 12-15 minutes or until apples
are tender, rotating dish after 6 minutes. Cool slightly; serve warm topped with whipped cream or ice cream, if
desired.

Yield: 10 servings
Diabetic exchanges per serving: 1 starch, 2 fruit, 2 fat (3 carb)
Cook's Tips: You'll need about 3 pounds of apples to make this recipe. If using a microwave oven without a
built-in turntable, rotate the baker after 8 minutes of cooking.
To prepare this crisp in an oven, preheat oven to 350°F. Prepare recipe as directed. Cover loosely with
aluminum foil. Bake 45 minutes; uncover and bake an additional 5-10 minutes or until apples are tender.