Grandmother's Buttermilk Cornbread ~ by Valerie

This isn't actually our Grandmother's recipe, but it tastes like it should be!  :-)

It is very moist, and slightly sweet! 

1/4 pound butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 tsp. baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 tsp. salt

1.  Preheat oven to 375 degrees.  Grease an 8 inch square pan. (We double the recipe and use a 13 X 9 pan.)
2.  Melt butter in large skillet.  Remove from heat and stir in sugar.  Quickly add eggs and beat until well blended.  Combine buttermilk with baking soda and stir into mixture in pan.  Stir in cornmeal, flour, and salt until well blended and few lumps remain.  Pour batter into the prepared pan.
3.  Bake in the preheated oven for 30 to 40 minutes, or until  toothpick inserted in the center comes out clean.

Source:  Allrecipes.com

Tortilla Soup ~ by Caroline

Being originally from Arizona, we do have a liking for spicy, southwestern-style food!  In fact, this recipe came out of a cookbook called Desert Treasures, which was published in Phoenix. AZ and brought with us on our move to WA.    It is very flavorful and colorful!

1 onion, chopped
1 can (4 ounces) chopped green chilies
1 garlic clove, minced
2 Tablespoons oil
1 can 10 3/4 ounces chicken broth
1 can 10 3/4 ounces beef broth
1 1/2 cups tomato juice
1 1/2 cups water
1 large tomato, chopped
1 teaspoon cumin
2 Tablespoons chili powder
1 teaspoon salt
1 cup fresh corn, optional (When we do not  have fresh corn, we use canned or frozen.)
chicken pieces, optional
black beans, optional
1/4 cup grated cheese, Monterey Jack or cheddar
4-6 corn tortillas

• Saute onion, green chilies and garlic in oil.
• Add remaining ingredients except cheese and tortillas.  Bring to a boil
• Simmer one hour.  May be frozen at this point.
• 10 minutes before serving cut the tortillas into 1" strips.  Fry them in a small amount of hot oil.  Drain on paper towels.
• Add 1/4 cup grated cheese and tortilla strips.
• Serve in bowls with a dollop of sour cream, extra cheese, and avocado. (optional ;-)
• Serves six.

Slow Cooker Shredded Taco Chicken - By Valerie

Our family loves eating at Taco Del Mar every once in awhile to enjoy their yummy burritos.  We found this recipe online and think that it is a lot like Taco Del Mar's chicken.  It is very flavorful and is perfect to throw in the crock pot in the morning on a busy day.  We like to put it in burritos with sour cream, our homemade mexican rice, cheese, lettuce, tomato, fresh cilantro, and salsa.  Enjoy! 

Ingredients

6 medium	boneless skinless chicken breasts
1 Tbsp	chili powder
1 tsp	cumin
1 tsp	seasoning salt
1 tsp	black pepper
1 tsp	white pepper
1/2 tsp	paprika
1/2 tsp	chipotle
1/4 tsp	red pepper flakes
1/4 tsp	oregano
1 c	chicken broth

Directions

1. Put all ingredients into the slow cooker. Cook on high for 3 hours or low for 6 hours.

2. Using a fork, shred chicken. Taco seasoned chicken can be used in a number of recipes. 

 

Source; Just a Pinch Recipes

ABC Muffins (Apple-Banana-Cinnamon) ~ By Victoria

These muffins are so moist and delicious.  They have been a family favorite for many years.  We usually quadruple the recipe as they don't stay around long, and we like to freeze some for breakfast on-the-go!  They would be easy to make even healthier with a couple easy substitutions! : -)

2 cups flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon (We double this . . .at least!)
1/2 tsp. nutmeg
2/3 cup shortening
1 1/4 cup sugar  (We use less.)
2 eggs
1 tsp. vanilla
1/4 cup buttermilk
1 cup mashed ripe bananas
2 apples, peeled, cored and shredded

Preheat oven to 375 degrees.  Grease and flour 24 muffin cups (probably less when you fill the cups to the top) or use paper liners.

Sift together the flour, baking soda, salt, cinnamon, and nutmeg.  In a large bowl, cream together the shortening and sugar until light and fluffy.  Beat in the eggs, 1 at a time, then stir in the vanilla and buttermilk.  Beat in the flour mixture just until incorporated.  Fold in the mashed bananas and shredded apples.  Fill each muffin cup half full.  (We fill them all the way full, as they do not rise much.)

Bake for 20 -25 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool.

Source:  The Doughmakers Cookbook published in 2004.