I was making taco soup the other day and realized the soup would be even better if I had some delicious cornbread to go with it. I was already preparing the soup so I had to find a recipe that would be pretty fast to throw together. While searching I stumbled upon this great recipe at allrecipes.com. I read a few of the reviews and made all of the changes that one reviewer suggested (many thanks to that person). This recipe turned out so well that my husband requested I make it again a few days later. Here’s the recipe. I hope you enjoy it!
Prep: 10 minutes
Cook: 15 minutes in muffin pan
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/2 cup white sugar
- 1 1/2 tsp salt
- 3 1/2 tsp baking powder
- 1 egg
- 1 cup milk
- 1/2 cup vegetable oil
- 1/2 tsp vanilla
Preheat your oven to 400F. Lightly grease your muffin pan. In a large bowl combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk, vegetable oil, and vanilla. Pour batter into pan. Bake for about 15 minutes.
Yields: 12 muffins
I love soup! And on a cold day there is nothing else I would rather have to warm me up. One of my favorite soups to make is taco soup because it can be thrown together so quickly and is full of flavor. This recipe was a compilation of a few different recipes I had and was a hit!
Prep: 10 minutes
Cook: 20-30 minutes
- 1 onion, diced
- Rotisserie chicken or cooked and shredded chicken
- 1 taco seasoning packet- 30% less sodium
- 1 can black beans
- 1 can pinto beans
- 1 can corn
- 1 can chicken broth
- 1 tsp chili powder
Pour 1 tablespoon olive oil in the bottom of a soup pot. Saute onions over medium until translucent. Add all other ingredients to pot. Simmer for 20-30 minutes. Serve with chips and cheese.
*I made sweet cornbread for a side which was delicious and I will post that recipe soon!
Yields: 5-6 servings
Happy Eating 🙂
For those of you who have never had Stromboli…You Must! It’s a family favorite (thank you Aunt Judy) and one of the recipes that won my husbands heart when we were dating 😛 It’s quick, simple, and delicious. The best part of Stromboli is you can add your favorite meats and cheese to make it all your own (or just whatever is in your fridge).
Prep: 5 minutes
Cook: 26-30 minutes
- 1 tube (11 oz) refrigerated french bread
- 6 oz thinly sliced deli black forest ham
- 6 green onions, sliced
- 8 bacon strips cooked and crumbled (I use Costco’s microwaveable bacon)
- 1 1/2 cups (6 oz) Swiss cheese, shredded or sliced
*variations: pepperoni, Canadian bacon, smoked Swish cheese, peppered turkey, olives, etc.
Unroll dough on a greased baking sheet. Place ham over dough to within 1/2 inch of edges; sprinkle evenly with onions, bacon and cheese. Roll up jelly-roll style, starting with a long side. Pinch seams to seal and tuck ends under. Place seam side down on baking sheet. Use a knife to cut several 1/4 inch deep slits on top of loaf. Bake at 350F for 26-30 minutes or until golden brown. Serve hot out of the oven.
Yields: we fed 4 people with the Stromboli and a Caesar salad and had two pieces of Stromboli left over
Happy Eating 🙂