Basic Corn Muffins

1 C cornmeal
1 C all-purpose flour
1/3 C white sugar
2 tsp baking powder
1/2 tsp salt
1 egg, beaten
1/4 C canola oil
1 C milk

Preheat oven to 400*. Grease muffin pan or line with paper muffin liners.

In a large bowl, mix together corn meal, flour, sugar, baking powder, and salt. Add egg, oil, and milk; stir gently to combine. Spoon batter into prepared muffin cups.

Bake at 400* for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

**From All Recipes**

These were good. I just made them plain to go under white beans. But I can't wait to make them again, adding green chiles, cheddar cheese, and whole corn. Yum!

Glazed Peanut Butter Bars

3/4 C butter, softened
3/4 C creamy peanut butter
3/4 C sugar
3/4 C packed brown sugar
2 tsp water
2 eggs
1-1/2 tsp vanilla extract
1-1/2 C all-purpose flour
1-1/2 C quick-cooking oats
3/4 tsp baking soda
1/2 tsp salt
GLAZE:
1-1/4 C chocolate chips
1/2 C butterscotch chips
1/2 C creamy peanut butter

In a large mixing bowl, cream the butter, peanut butter, sugars, and water. Beat in eggs and vanilla. Combine the flour, oats, baking soda, and salt; gradually add to creamed mixture.

Spread into a greased 15-in. x 10-in. x 1-in. baking pan. (I used a 9x13 pan and just cut smaller pieces.) Bake at 325* for 18-22 minutes or until lightly browned. (Mine went about 30 minutes, with the last 5 on the lower rack. I just checked with a toothpick to see if it was done.)

For glaze, in a microwave-safe bowl, melt chips and peanut butter; pour over warm bars and spread evenly. Cool completely on a wire rack before cutting.

**I have no idea where this recipe came from!**

These are so good!!!!! Make them!!!!!!!!

Sweet and Sour Chicken

2 C cooked chicken, chopped
1 T olive oil
1 C celery, chopped
1/2 C geen pepper, chopped
1 small to medium sweet onion, thinly sliced
1 (20 oz) can pineapple, drain and save juice
1/3 C apple cider vinegar
1/4 C honey
2 T soy sauce
2 T cornstarch

In a large frying pan heat oil and add celery, green pepper, and onion. Cook until veggies are tender and onion is transparent. Add chicken meat and heat on low.

Take drained pineapple juice and add water, if necessary, to make one cup. In a small bowl mix pineapple juice, apple cider vinegar, honey, soy sauce, and cornstarch.

Add pineapple juice mixture to the veggies and chicken and heat and stir on medium high until the sauce is thickened. Add the pineapple.

Serve over brown rice.

**This recipe is from The Family Homestead**

I love this dish. It was pretty quick to make, and it is really yummy.

Baked Brown Rice

1 1/2 C brown rice, short or medium grain
2 1/2 C water
1 T unsalted butter
1 tsp kosher salt

Preheat the oven to 375*F.

Place the rice into an 8-inch square glass baking dish.

Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. (Keep an eye on it, because it will start to foam up as soon as it starts to boil.) Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.

After 1 hour, remove cover and fluff rice with a fork. Serve immediately.

**Recipe from Alton Brown at Food Network**

This is now my favorite way to eat rice. It gets kind of a creamy texture, and it is so good!

Pumpkin Muffins

Makes 1 dozen

MUFFIN:
1 1/2 C all-purpose flour
1 tsp baking powder
1 C solid pack pumpkin
1/3 C vegetable oil
2 large eggs
1 tsp pumpkin pie spice
1 1/4 C sugar
1/2 tsp baking soda
1/2 tsp salt

TOPPING:
1 T sugar
1 tsp cinnamon

Preheat oven to 350*. Grease muffin cups or use cupcake liners.

Combine flour and baking powder. Set aside.

Whisk together pumpkin, oil, eggs, pumpkin pie spice, sugar, baking soda, and salt in a large bowl until smooth. Stir in flour mixture until just combined.

Stir together topping ingredients in another bowl.

Divide batter among muffin cups (each should be 3/4 full), then sprinkle tops with sugar-cinnamon mixture. Bake until puffed and golden brown and toothpick inserted in center comes out clean, 25 to 30 minutes.

Cool in pan on cooling rack for five minutes, then remove from pan and cool on rack. Serve warm or room temperature.

Welcome to my new blog!

Hey y'all.

So....I decided to steal my sister's idea and post all my recipes on a separate blog.

'Cause the recipes take up too much room on my other blog. And I need more room to post my To Do lists and cute pictures of my kids.

I will try to label each recipe with the main ingredient and with the type of dish it is, so you should be able to search under the Find what you're looking for: list to, well...find what you're looking for. The recipes will have labels like "chicken" or "ground beef" or "baked goods" or "casserole." Things like that. Hopefully it will make it easier

So, WELCOME! Hope you enjoy what I have to share.