Salsa Cornbread

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup whole-wheat flour
• 1/2 cup cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• Freshly ground pepper, to taste
• 3 large eggs, lightly beaten
• 1/2 cup buttermilk, or equivalent buttermilk powder
• 1 tablespoon butter, melted
• 1 tablespoon honey
• 1/2 cup drained canned corn kernels
• 1 small onion, diced
• 1/2 cup chopped tomato
• 1 clove garlic, minced
• 1 jalapeno pepper, seeded and minced
• 1/2 cup grated Cheddar cheese

Preparation:

1. Preheat oven to 425° F. Place a 9-inch cast-iron skillet (or similar ovenproof skillet, see Tip) in the oven to heat.
   
   
2. Whisk all-purpose flour, whole-wheat flour, cornmeal, baking powder, salt and pepper in a large mixing bowl.
   
   
3. Whisk eggs, buttermilk, butter and honey in a medium bowl. Add the egg mixture to the dry ingredients; mix with a rubber spatula. Stir in corn, onion, tomato, garlic and jalapeno.
   
   
4. Remove the skillet from the oven and coat it with cooking spray. Pour in the batter, spreading evenly. Sprinkle cheese over the top. Bake the cornbread until golden brown and a knife inserted into the center comes out clean, 20 to 25 minutes. Serve warm.

Source: LifeScript.com

Almond Party Spread Cream Cheese

1 package cream cheese -- (8 ounce) 1 1/2 cups grated Swiss cheese -- (6 ounces) 1/3 cup mayonnaise or salad dressing 2 tbl chopped green onion 1/4 tsp ground nutmeg 1/8 tsp pepper 1/3 cup sliced -- toasted almonds Crackers

Preheat oven to 350 degrees.

Thoroughly mix all ingredients
except crackers and spread into a 9
inch pie plate.

Bake 15 minutes, stirring after 8 minutes.

Serve with crackers.

Makes approximately 2 1/2 cups

Super Bowl Sunday Snacks
Source: Home Cooking January 1996

Caramel Pecan Pie

1 9-inch pie crust -- pre-baked for 12 minutes at 350
degrees

1 cup brown sugar
3/4 cup butter
1/2 cup honey
3 tablespoons sugar
1/2 cup heavy cream
1/4 teaspoon vanilla
3 cups pecans (toasted and chopped)

Combine sugars, butter, and honey in a heavy-bottom sauce pan; cook over medium heat, and stir only until melted. Heat until mixture reaches 240 degrees on a candy thermometer.

Remove from heat and stir in heavy cream and pecans (mixture will bubble slightly).

Pour into pre-baked pie shell and bake for approximately 30-35 minutes.
Cool.

Serves 6-8


Source: The Florida Department of Agriculture
http://www.fl-ag.com

Cream cheese pound cake

Can't wait to try this one out!


1 1/2 C. butter softened
1 (8 oz) pkg. cream cheese softened
3 C. sugar
6 eggs
2 t. vanilla extract
1 t. lemon extract
3 C. all purpose flour
1/2 t. baking powder
1/4 t. salt
Confectioners' sugar
sliced fresh strawberries and whipped cream optional


In a large bowl cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; beat into creamed mixture until blended.

Pour into a greased and flour 10" fluted tube pan. Bake at 325 for 50-60 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Garnish with confectioners' sugar, strawberries.


http://groups.yahoo.com/group/DoriesRecipeBox/