Lite Cornbread

• 1 cup yellow cornmeal
• 1/2 cup whole wheat, unbleached flour
• 2 tsp baking powder
• 2 tsp sugar
• 1 cup skim milk
• 1 egg
• 3 tbsp canola oil
• olive oil 

Preheat oven to 425 degrees.
Coat an 8 inch baking dish with a light layer of olive oil.
In a medium bowl, combine cornmeal, flour, baking soda and sugar.
In a small bowl combine milk, egg and canola oil.
Add wet ingredients to dry and stir until moistened.
Pour batter into dish and allow to rest for 5 minutes.
Bake 15 minutes.
*You can add shredded cheese, green onion, bacon or anything else you like before baking.  In the picture above, I added shredded cheddar and green onions!

Baked Sandwich

There are endless possibilities as far as what you can put in these yummy baked sandwiches!  Here's one version!

a large loaf of flat bread, such as focaccia.  (Go to the bakery, not the bread isle.  The person behind the counter will be happy to help you choose and they will usually cut the loaf in half for you!)
fresh spinach leaves
deli style ham
deli style turkey
jar of roasted red peppers, sliced into strips (usually found by the pickles)
muenster cheese
Kraft Sandwich Shop Mayo- Garlic and Herb flavor

Cut loaf in half longways to make a top and a bottom (or have the baker do that part!)
Spread flavored mayo on both sides.  Top bottom half with a single layer of spinach leaves.  Then layer meats.  Top with roasted red peppers, then slices of cheese.  Add the top half of the bread and wrap tightly in foil.
Bake at 350 for about 20 minutes or until heated through.

Bacon Sandwiches

  My Granny used to make these when we were kids and we loved them. No surprise, my little ones love them too.  It may sound weird, but there is just something about the soft bread, crisp bacon and sweet, tangy ketchup that makes these so good- even if you're like me and don't really care for ketchup.  After all, the point of this blog is kid-friendly recipes and this one is definitely kid-approved! 

• soft bread
• bacon, cooked very crisp
• ketchup

Spread ketchup onto bread and top with bacon.  Repeat until you have enough sandwiches for all your hungry people!

Cold Italian Sandwich

• 1/2 cup mayonnaise
• 1/4 cup light Italian dressing
• 1 cup whole black olives
• 1 cup whole stuffed green olives
• 1 tbsp diced jarred jalapeno peppers
• 1/2 cup canned or jarred artichoke hearts, drained
• provolone cheese
• thinly sliced deli ham
• thinly sliced deli turkey breast.
• round Italian bread (10 inch)

Finely chop olives and artichoke hearts. Mix mayo, dressing, olives, jalapenos and artichokes together.  Cut bread in half and hollow out slightly. Fill top of bread with half of the mixture. Repeat with bottom of the bread.  Layer lots of meat and cheese on filled bread bottom. Then replace the top to make the sandwich.  Wrap tightly in plastic wrap and refrigerate for at least an hour.  This sandwich makes great leftovers. It tastes even better the next day!  

South Beach Muffins (All Phases)

These are great!  They have a good texture and are not spongy like most of these recipes.  They are very dense and one will fill you up!  Just remember that these count as your nut serving for the day.

• 1/2 cup egg whites (or 3 egg whites)
• 1/4 cup ground flax seed (super healthy- just don't buy it ground or ground too much in advance.  It goes bad shortly after being ground) 
• 1/4 cup ground almonds
• 1/4 Stevia
• 1/2 cup natural peanut butter
• 1/4 cup part skim ricotta cheese 
• 1 tsp vanilla
• 1 tsp baking soda

Melt peanut butter.  Whisk all ingredients together and pour into muffin pan sprayed with cooking spray.  Bake at 350 for 15 minutes.  Makes 6 muffins or 12 mini muffins.  

To make chocolate peanut butter muffins, add a couple tbsp of cocoa powder and a little extra stevia.

Gorilla Bread

• 1/2 cup granulated sugar
• 3 teaspoons cinnamon
• 1/2 cup (1 stick) butter
• 1 cup packed brown sugar
• 1 (8-ounce) package cream cheese
• 2 (12-ounce) cans refrigerated biscuits (10 count)
• 1 1/2 cups coarsely chopped walnuts

Preheat the oven to 350 degrees F.

Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.

From Paula Deen

Granny's Cornbread

Cornbread- double batch

• 1 cup white cornmeal
• 1 cup yellow cornmeal
• 2 cups all purpose flour
• 2 tbsp baking powder
• 2 tsp salt
• 2 cups milk
• 2/3 cup vegetable oil
• 2 eggs, beaten

Combine 1st four ingredients.  Mix the wet ingredients together in a separate bowl.  Mix wet and dry together.  Bake at 400 degrees for 50 minutes. (25-30 minutes for a single batch)

If you plan to make Granny's Cornbread Dressing, make sure to bake your cornbread the day before you want to make the stuffing!

Granny's Cornbread Dressing

• Granny's Cornbread,  baked the day before or store-bought cornbread
• 1 cup onion, chopped
• 1 cup celery, chopped
• 1 tbsp dried sage
• chicken broth

Crumble the cornbread into a bowl.  Cover tightly with a clean, dry cloth and leave overnight.  

The next day, mix crumbled cornbread, onion, celery and sage in a large bowl.  Add enough chicken broth to make it wet and mushy.  

Bake 1 hour at 400 degrees.  Check at 30 minutes.  Dressing is done when knife comes out clean.  Should be lightly browned, but still soft and moist.
*DO NOT cover the stuffing with foil at any time! 

GARLIC BREAD

1 half loaf fresh french bread


(I always double the garlic butter mix to use later on the other half)

1/2 cup butter (softened not melted)

1 1/4 tsp. minced garlic

1tbl. 2 1/4 tsp. powdered parmesan cheese

1 1/4 garlic powder

1/2 tsp. Italian seasoning

1/4 tsp. Black pepper

1/8 tsp. Paprika


DIRECTIONS

Heat oven to 400 degrees. Mix above ingredients into small bowl (must mix well). Cut bread, put on a foiled baking sheet, spread butter mix evenly over both pieces. Bake until melted and golden.( Can add cheese on top)

Serves 6 if you make a half loaf