Best Jiffy Corn Bread Recipe

Jiffy Corn Bread with Added Creamed Corn🌽

This recipe is the most delicious recipe for cornbread I have ever found. The addition of creamed corn just makes this cornbread moist and much like a dessert to be quite honest. πŸ‘ŒπŸΌ This cornbread recipe is fast, it’s easy… it won’t get stuck in your throat! πŸ˜‰ Does that ever happen to you?

Anyhow, I believe you and your whole family will love it! (Not sponsored in anyway. I just love it. It’s my go to recipe.)

Cornbread recipe:

2 eggs

2 boxes of Jiffy Corn Muffin Mix

2/3 cup milk

14oz can of creamed corn

2 Tablespoons butter

Put an 8” or 12β€³ cast iron pan in the oven at 375F for about 15 minutes. *

Mix together the 2 boxes of Jiffy Corn Muffin Mix with the eggs, milk, and creamed corn.

Pull the cast iron pan out of the oven, drop in the butter and swirl it around, make sure it gets up on the walls of the cast iron pan.

Pour the batter into the cast iron pan, and bake for 30 minutes. Check for doneness, the edges of the crust should be starting to brown.

Let it cool for a few minutes, run a spatula up under the pan to loosen the corn bread. Flip onto a plate.

*I’ve also made it into muffins and also in a loaf pan instead of the cast iron pan.

ENJOY!!

Check out my ham and beans for a good bowl of soup to go with it! here

A Quick White Chicken Chili Recipe

Today, my husband came home early from work because he was down in the back, again. 😞 He had a long drive home, and then I heated up a water bottle and sent him off to bed. Poor guy! I know all about horrible back pain. It ain’t no fun!

Meanwhile, I got busy on a cozy fall meal. A quick white chicken chili for when he woke up. 😊

I had previously shopped at ALDI and this was a last minute dinner idea, but I had everything I needed already on hand. (ALDI is our favorite store!πŸ‘πŸΌ)

Here’s what you’ll need:

2 large chicken breasts or tenderloins-cubed

8 small sweet peppers-cubed (variety of color)

3 stalks of green onions-chopped (I like to use scissors)

Seasonings to your taste: garlic powder, smoked paprika, salt, pepper, basil & thyme

1 T chicken base (optional)

2 cans of great northern beans (Any white bean will do.)

1 can of chicken broth

2 C water

1 small bunch of cilantro

1 pint heavy whipping cream

*And if you want it a little spicy add some chili flakes or green chilis. 🌢

Directions:

Cook the chicken in a skillet with olive oil and butter. Slightly undercook it so that when you continue cooking it with all the vegetables, it doesn’t get tough.

Remove from skillet and sautΓ© peppers and onions adding a little more oil and butter.

Add the chicken back in and then the remainder of the ingredients except the heavy whipping cream. You’re going to bring everything to a boil, and you don’t want the cream to curdle. Once boiled and the chicken is completely done, add in the cream and bring it to a slow simmer. Now you’re ready to serve!

It is so yummy!

I must admit I went back for a couple bowls. πŸ˜‰ It was a perfect meal for this cozy, fall day. And hopefully it will help the hubby feel better too!

I also made my favorite cornbread recipe to go along with this yummy chili.

Here is the link to that recipe: cornbread

Do you like a white chili? **************************Here’s a little fall video I made for ya to put you in the cozy mood. πŸ€—πŸ

Season Finale Salad

I ate this almost every other day, all summer, and honestly… probably will continue.πŸ€—

But when the ingredients are so fresh it is my favorite go to. It’s quick to make, healthy and flavorful.

Enjoy!

Ingredients:

Avocado

Tomatoes

Feta

Cucumber

Salt, pepper, thyme, garlic powder

Drizzle with apple cider vinegar & olive oil OR balsamic vinegar.

Quick Coleslaw

We made a short video to give you some tips on making a quick coleslaw when you don’t want to be shredding cabbage all day. What a mess that always is!

πŸ‘‡πŸ½YouTube video link:

https://youtu.be/7_dwtu_IIOw

Literally takes minutes to make this coleslaw; hence the name Quick Coleslaw! πŸ˜‚

Enjoy!

Yummiest and Easiest Cauliflower Mac-n-Cheese (gluten free)

Ok, I happen to be a person who actually likes cauliflower. But all my life, I have LOVED macaroni and cheese. I could’ve solely lived on it actually. (Well anything with cheese.) πŸ§€πŸ§€

But I’m also now trying to avoid gluten in dealing with this Sjogren’s and Lyme Disease. Sooooo I thought this might be a good combo and away I went with experimentation. πŸ‘©β€πŸ³

My husband is the official taste tester around here and if he says a recipe I come up with is delicious, like this cauliflower mac-n-cheese, then I publish it!πŸ‘ŒπŸΌπŸ˜

And we BOTH really loved this, so we hope you do too!

Ingredients:

1 Head of cauliflower

1 Block of softened cream cheese

2 Cups sharp cheddar cheese

1/2 Cup parmesan cheese (opt)

1 Pint of heavy whipping cream

2 T. Plain Greek yogurt (optional) or sour cream

5 Strips of thick bacon (diced) or 1-2 (3 oz. pkgs) of “real” bacon bits

Panko bread crumbs

Seasonings: Black pepper, garlic powder, salt, smoked paprika, sriracha hot chili sauce. (To taste… but let me tell you, the more seasonings the better, in my opinion.😁 I’m kind of the seasoning queen, ha. )

Directions:

Chop up the cauliflower. Then boil till it is slightly tender. Drain the water. Mix all the above ingredients except the cauliflower and melt together on stovetop lastly add in the cooked bacon or bits. (But also save back some cheese and bacon bits for toppings.) Place everything in a baking dish and cover with bread crumbs, more shredded cheese, bacon bits and finish with sriracha hot chili sauce.

Finally, broil till everything is lightly browned and crispy on top. πŸ˜‹

I hope you enjoy it as much as we did. πŸ₯„πŸ₯„

This is not a sponsored post, but I did find everything at ALDIS…Love ALDIS!

Garlic Buttered Shrimp and Asparagus

When I was younger, you couldn’t get me to eat ANY kind of seafood. None. Nada.

The thought of going to Red Lobster after church…just yuck.

I think it had something to do with the fact my dad used to take me fishing with him out on Balboa Bay in California. We used to be out for hours trying to catch fish…many a time we caught seagulls. 🎣 They’d sweep down and pick up our bait as the line was spinning out into the sky. Oh, the memories. But during those long hours of baiting, and smelling stinky fish all while drinking V8 out in the heat of the day, 🀒 well, it just seared it in my brain. “NO, YOU WIll NOT LIKE SEAFOOD!” πŸŸπŸ πŸ¦‘πŸ¦πŸ¦€

And I didn’t for many many years.

Then, somewhere between high school and college I was asked pleaded with (more than once) to try fried shrimp, and I actually “tolerated” it. (I think because it was fried, so I barely tasted anything seafoodish.) I later graduated on to trying grilled shrimp and scampi.

It was a big leap for me. πŸ˜‚ I guess anything with garlic and butter on it has resonated with me.

So, here I am. Now sharing my own shrimp dish. Unreal.

But this turned out better than I would’ve thought as I’ve literally only made shrimp twice in my life. It met the hub’s satisfaction, so it’s going on the blog. πŸ™‚

You will need:

1 lb peeled and deveined shrimp (Yes, I actually did this myself..I know!😱)

Olive oil to coat your pan

5 cloves of crushed Garlic (or jarred minced garlic can be used.)

1 stick of butter

Salt

*Red pepper flakes

*Smoked paprika

1 & 1/2 Lemons

*Parsley

*Asparagus cooked


*optional items

Instructions:

In a hot skillet, add olive oil just to smoking temperature. Next, add in the shrimp, constantly tossing till slightly pink (roughly a minute) and then add in your garlic and red pepper flakes (small amt) turning everything for about another minute being careful not to burn seasonings. Add butter to your liking. (If your butter is salted no need to add salt.) Add paprika, and finish with chopped parsley and lemon juice. You just want to toss your shrimp till they turn a darker pink and curl slightly. I then added steamed asparagus mixing it all together and added a bit more of the seasonings also more lemon juice. (This is all to taste.)

It assure you it will be delicious! πŸ‘ŒπŸΌ

Just ask my hubby and this shrimp 🦐 eatin’ gal now. πŸ˜‰

What is your favorite seafood and where would you like to be eating it about now? We just got a snowstorm, so I vote Hawaii!

Items to buy:

I love my pan: https://amzn.to/2DkT2Ar

Peeled & Deveined shrimp: https://amzn.to/2MoNqbC

WOK: https://amzn.to/2Cv7l3W

Chicken Salad Recipe

We recently bought some organic chicken breasts on sale and cooked them on the grill. They were so large, we had a lot of chicken left over, and I thought hmmm…what else can I make out of this chicken? πŸ€” I remembered I used to make chicken salad often and hadn’t made it in a long time.

We just had a snowstorm overnight and since my hubby was preparing to watch the Colts playoff game, he asked if I’d make him some sandwiches.

Every time I’ve made chicken salad, it has turned out differently adding or omitting different ingredients.

But, I did my best to try and keep track of all the ingredients as I used them today. (You know me, I rarely follow a recipe, never measure anything, and just throw stuff together. πŸ€ͺ)

Ingredients:

3 large, diced chicken breasts

Red grapes halved

1 diced boiled egg

4 diced celery stalks

3 diced green onion stalks

Mayonnaise as needed (I used low fat.)

Seasonings: onion powder, garlic powder, salt, and fennel. (But you could use just about anything you want.)

Instructions:

I previously seasoned the chicken and grilled it. You could also boil your chicken, use canned chicken, or make things really fast and simple and go buy a rotisserie chicken.

Next, I cut the chicken up smaller to make it easier to add to the food processor. And, I added a little mayo to help it break down easier.

Food Processor: https://amzn.to/2TVcnh9

After the chicken was the consistency I wanted, I added it to the bowl of diced celery, green onions, and egg and added about a cup more mayo till it was even creamier.

I then added the seasonings to taste and that was it!

You could even add walnuts, cranberries, or apples to your chicken salad. Initially, I thought about using sweet pickle relish until my husband requested grapes. There’s really 1 million ways you could make it. Ok not a million, but you get it.

My hubby loved it and wanted his chicken salad on Hawaiian bread. He’s presently waiting for the Colts to play in this snow. (They’re one game away from the AFC Championship game.) 🀞🏼

As for me, I went gluten free, so mine was on top of greens. πŸ‘ŒπŸΌ Once again, my chicken salad was a different recipe, but oh so good!!

Making An Easy Omelet

Making an easy omelette

You always love the look of a pretty omelette,

and you love the taste of an omelette, πŸ˜‹

but then you think it has to be really hard to make one.

Well, think again!!

I was always fascinated by how quickly and beautifully the hotel’s cook could whip up all my ingredients into the perfect, fluffy breakfast.

And I wished (for years) I could as well. I thought I needed an expensive pan or special tools, but I soon realized it wasn’t that hard at all to make omelettes.

And in the past, I guess my kids were never very interested in eggs either, so now that I’m an empty nester, I’ve perfected it!πŸ˜‰

It really only took me about two tries to get it right, and I’ve been making them almost every morning for the last year. πŸ₯šπŸ³

*********************

The items you will need for the perfect omelette are:

A small, nonstick pan is best.

A high heat spatula. I find a flexible rubber one is better for turning.

A cup to whisk in or some type of cup with a lid for shaking. ie shaker cup.

Ingredients:

1-3 eggs depending on how large you want your omelette. They go a long way!

1 dash of water or milk

And then, add any other ingredients you’d like to incorporate into your omelette.

ie. spinach, mushrooms, onions, peppers, bacon, sausage cilantro, avocado, feta and any spices you’d like. I like garlic and onion powder with a little basil and sometimes smoked paprika.

Just tailor it the way you (or hubby) would prefer.

Instructions:

1) Whisk or shake your eggs till well mixed. You can add your dash of milk or water for a lower fat omelette.

Also, I sometimes only use a few whites and one or two yolk for less cholesterol.

2) Get your pan to a medium high temperature and add a small amount of oil or butter.

3) Add your whisked mixture of eggs and any other items you’d like; don’t forget to season.

4) When the edges of the egg start to slightly cook you will see it begin to look like a pancake. You may even need to use your spatula to make a little hole to let the liquids cook better, or roll your pan around. I run the spatula around the edges to lift it slightly.

5) Don’t let the egg brown too quickly or cook on too high of a temperature. (You can tell by the edges getting brown.) Sometimes I even take the pan off the burner for a bit. Reduce the temperature till the egg mixture looks medium done. Place your spatula under one side folding the egg over itself.

NOTE: You don’t have to, but you can gently flip the egg over if you want to. It should cook through regardless of flipping, however.

6) Cook the omelette the remaining time till all ingredients look done, but not too brown.

7) If you put a lid on it at the end of cooking, it will puff up nice and fluffy.

TOOLS:Buy a nonstick pan: https://amzn.to/2TQDkCK
Buy the perfect spatula: https://amzn.to/2TV89WL
Yummy seasoning for EVERYTHNG: https://amzn.to/2RRswac

I like to top my yummy omelette with avocado slices or homemade salsa. πŸ‘‡πŸ½

*Quick 15 min. salsa recipe here: https://thentherestwo.com/2017/01/12/easy-salsa-recipe/.

ENJOY! β˜€οΈ

Yummy (no bake) Protein Bites

I’m always making up some kind of protein bar or bite now that we’re trying to watch our carbs.

And, I’m always trying to find something to sweeten them, so that my hubby will actually eat them and not be tempted to bring home other desserts.

Because neither one of us need those!πŸ€ͺ

I’ve made several protein bites before all with a nut base. For sweetening, I often use dried cranberries, honey or dates. Sometimes I add in oats, chocolate or coconut πŸ₯₯. I just try different nut and seed combos from time to time.

You can really do anything. They’re different everytime I make them.

All the ingredients came from ALDIS by the way.

Score! πŸ™Œ

There’s no baking, and they literally took maybe 20 minutes to make.

Double score! πŸ™Œ πŸ™Œ

So, here’s what I came up with this past Saturday.

Oh, and my hubs loved them btw. πŸ‘πŸΌ


Protein Bites

Ingredients:

1 cup pecan halves

1 cup unsalted almonds

1/4 cup chia seeds

2T coconut oil

3/4 cup chopped dates

1t vanilla

Salt to taste

Instructions:

Blend everything really well in a food processor.

Then, roll the mixture into small balls, place on a pan lined with parchment or wax paper and refrigerate.

Makes 21 small balls.

(They can also be frozen for later.)

But there’s no waiting really. You can eat them right away like my hubby did!

He’s already asked me to make a second batch. πŸ€—

Enjoy!

Make a Fudge Heart in 20 Minutes

I had some leftover milk chocolate and at the last-minute, like 10 PM last night, decided I wanted to make a fudge β™₯ Β (for my hubby) for Valentine’s Day. So, I experimented with my Easy, Ten MinuteΒ Microwave Fudge Recipe and came up with a quick way to make a valentineΒ heart in about 20 minutes! (including chilling it. πŸ™‚ )

I was happy it tasted good and that it turned out looking so cute.

Not that he will care that it looks cute…but I DO!

photo0032

The easiness (and cuteness πŸ˜‰ ) demanded I take some quick pics and share. (Hence, the dark, grainy photos. 😦 (sorry) and…

because you still have some time to make one, for your lovey.

It’s THAT FAST!!

Ingredients:

1/2 of a 12 oz. bag of milk chocolate morsels

1/4 Cup of a 14 oz. can of sweetened condensed milk

A dash of salt

A dash of vanilla extract

*chopped nuts optional

And… you will need a cookie cutter OR just cut it out by hand with a knife.

Directions:

Combine all the ingredients and microwave till everything is melted well.

Pour into a liberally greased, small glass bowl.

Chill in the freezer until firm. It firms up quick, I tell ya!

Use a wet knife to cut around the edge to loosen the chocolate. You may have to carefully turn, then run warm water over the bottom of theΒ bowl to loosen the chocolate, as well.

Place on a firm cutting service and cut out the chocolate.

Then, consume the extra chocolatey scraps. πŸ™‚

20 minute fudge heart recipe for Valentine's Day

I decided to leave the fudge in the cookie cutter ’cause AGAIN, I thought it looked cute!

And, I found a few strawberries, so I garnished…I feel so professional, ha!

You also could write a note on your plate using dry erase marker or red icing.

Here’s some ideas: Twenty Creative Way to Leave Love Notes

So Happy Valentine’s Day to everyone out there in blog land!β™₯β™₯Β 

ally-morgan-carpoolin

I know some of you just don’t like this holiday. I get it. BUT, you can still show some love to a family member, someone who’s been there for you, a dear neighbor or even a stranger…just think how it will make their day!! So, LOOK around.

me-and-dad

papaw

chinese

me-and-gwen

me-and-bibi

It might even be a divine appointment; be open to it!

It's not all about you poster


Tell me what your plans are below. And come back and comment if you’ve shared some love in a unique way or had a special encounter; I’m dying to hear!

valentine-to-family

β™₯β™₯ Written In honor of my boo…whose always been there through all my health issues and MORE!

β™₯β™₯And my kids…my you’ve grown up way too fast!