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, Cheesy, Vegetable Casserol

I realized my husband was coming home soon and I hadn’t finished (or even started) cooking dinner,πŸ€¦πŸΌβ€β™€οΈ so I quickly ran to look for things. I had steaks for the grill but needed a vegetable side dish.

In the freezer, I found some cauliflower that I had forgotten about. I had quickly chopped then threw it in the freezer as we had to leave for Georgia when we heard our first grandbaby was coming!

I had just bought a bunch of groceries, so I quickly cooked up a lot of things and froze the rest. I also found some fresh broccoli and half a jar of Cheeze Whiz, ricotta and whipping cream from previous dinners. So, away I went creating something quick while trying to use up all these items so they wouldn’t go to waste. I hate waste, don’t you?

Anyhow, it ended up being so delicious we kept going back for more. (And my husband usually won’t eat cauliflower.) One of the yummiest, quickest vegetable dishes I’ve ever made quite honestly.

Hope you can whip it up as quick as I did. πŸŒͺ Or get your kids to eat it by making it taste like mac n cheese ha! πŸ‘πŸΌ

Feel free to substitute some ingredients!

Ingredients:

1 small head of cauliflower

1/2 head of broccoli

1/2 small jar of Cheese Whiz

1/2 C shredded sharp cheese

1/4 C ricotta cheese

1/2 C heavy cream

Seasonings to taste:

garlic powder

onion powder

black pepper

smoked paprika

croutons, seasoned breadcrumbs or herbed stuffing (like I had leftover from last Thanksgiving. ) 😳

2 pads of butter

Instructions:

Boil veggies πŸ₯¦ till tender but not mushy. Drain, then add to a deep pan. (Use something you can later transfer to the oven.)

Over medium heat, Stir in the Cheeze Whiz, cream, and spices to taste.

*Remember the Cheeze Whiz is mighty salty already so watch how much extra seasoning you add!

You may have to soften some of this in the microwave before adding to your vegetable pan.

But hold back the shredded cheese for later. 🀚🏼

Gently mix everything together so as not to break up the tender veggies.

Now top with your croutons or stuffing 😁 and the shredded cheese.

Lastly, add your pads of butter and place in the oven broiling till slightly brown.

*Be careful to set a 5 min timer ⏱ or you might burn it like I do most things when I quickly want to β€œbrown” something! πŸ”₯πŸ€¦πŸ»β€β™€οΈ

NOTE: This can be keto friendly by shredding your own cheese and omitting the croutons.

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!

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!!

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!

Easy Salsa Recipe

Who doesn’t love fresh salsa?

Can I get a Sí Señora? 😁

We make it all year long.

Mexican Salsa Snowman

I became the “salsa queen” when my daughter (Morgie) began asking for fresh salsa just about every week, no lie.

Yep, we LOVE our salsa and Mexican food.


I grew up in California where I only preferred authentic Mexican cuisine but it became harder to find once moving to Indiana in the 70s…now, there’s a Mexican restaurant on every corner!

Morgie and I both agreed we could live solely on salsa.

However, we are VERY particular about our SALSA!!

We like a chunkier, thicker version so it doesn’t drip everywhere and sits perfectly on a chip.


A game changer was when I finally broke down and bought a food processor. I started experimenting, at home making my own.

Which is SOOO much better because you know the ingredients that go into making it and it’s FRESH!

And who doesn’t like fresh?!!πŸŒΆπŸ…

My daughter gave me her 5-star approval on the final recipe, and we began making it often.

So here’s to the quickest, easiest recipe everrrr. (Remember, you can always adapt where needed. )

And the best part…

you can just throw all the ingredients into a food processor!

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

SO EASY!

I can prepare it in 15 minutes flat! (I timed myself, so I could actually say that πŸ€—.)

fresh peppers


Ingredients:

1/2 of a large onion (optional)

1 small, handful of cilantro (also optional-BUT we DO ❀️cilantro!)

1-8oz. can of tomato sauce

5 small sized tomatoes (We use whatever is in season, or you can used canned tomatoes.)

1/2T white sugar (takes down the bitterness of the tomatoes)

2 garlic cloves (cause we like garlic but you can adjust this. )

3T white vinegar (it’s a must)

1 jalapeno seeded/ or a small amount of chopped green chilis (optional) 🌢

2T lime juice

salt and pepper

*You can actually use any seasonings you’d like: salt, pepper, garlic powder, cumin, and onion powder.

**Just remember, canned tomatoes have LOTS of salt in them, so use the salt sparingly.

TIP: Freeze your cilantro and jalapeΓ±os for further use.


Instructions:

Add everything together in a food processor or blender. (If your food processor won’t hold everything at once, just add to the processor in smaller batches.)

Or, you can hand chop the items and mix them all together.

In the end, if you want some more liquid in your salsa just add more tomato sauce and/or a little water.

I love putting salsa on my eggs.


Tell me in the comments below what ingredients you love to add to your salsa.