Wednesday, August 31, 2011

The Battle of the Cornbreads

One night we were going to have cornbread for dinner.  Then we discovered that we were out of Jiffy cornbread... so I found a recipe.  Upon mixing it up, Mom looked at it and said that it was way too watery. So she found a recipe of her own to try.  Thus began the battle of the cornbreads...

My cornbread recipe:

1 cup white cornmeal
1 cup all purpose flour
1 tsp baking powder
1 tsp salt
2 eggs
2 cups lowfat buttermilk

Preheat oven to 400 degrees.  Whisk together all ingredients.  Pour into a pan sprayed with cooking spray.  Bake for 20-25 minutes or until golden brown and cooked through. 

Mom's cornbread recipe:

1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil

Preheat oven to 400 degrees F. Spray or lightly grease a 9 inch round cake pan.
In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Both turned out well, but each was a very different style.  Mine was very moist and super dense.  Almost like the dressing (or as some people call it, stuffing) we make every Thanksgiving.  Mom's was much more traditional.  It was thicker and lighter.  It was moist, but drier than mine.  You can't go wrong with either of these recipes, but as for me, I think I'll just stick with my Jiffy!

Monday, August 22, 2011

Very Berry Parfait

Yogurt is a sweet, filling, and chock-full of calcium way to start your day!

3/4 cup low-fat vanilla yogurt
1/4 cup granola
Berries such as: blueberries, strawberries, blackberries, or raspberries

Spoon half of the yogurt into a glass or a bowl.  Add half of the granola and half of the berries.  Top with yogurt, granola, and berries!  Eat up for a filling, nutritious, and fun breakfast or snack!

Thursday, August 18, 2011

Chocolate Covered Bananas Remix

Chocolate and bananas are a match-made-in-Heaven.  This combination is a little different than your basic chocolate covered bananas that you are guaranteed to love!

1 cup milk
1 T chocolate syrup
1/2 large banana
Sprinkles (optional)

Chop bananas into bite-sized pieces and place on a piece of parchment paper and freeze for 15 minutes.
While the bananas are freezing, whisk the chocolate syrup into cold milk.
Use the bananas as a substitute for ice to keep your chocolate milk cold!  Top with sprinkles and drink up!

Wednesday, August 17, 2011

Baby Banana Splits

This is the best way to eat a banana split in my opinion.  And there are not any bad ways to eat a banana split...

Baby Banana Splits
2 bananas, peeled
1/2 cup chocolate chips
1/2 T shortening
1/4 cup sprinkles
1 jar Maraschino cherries
1 can whipped cream

Horizontally slice the bananas into thirds.
In a double broiler, melt the chocolate chips and the shortening, stirring often.
Dip the bananas each 1/2 way into the chocolate.
Dunk the chocolate end into the sprinkles.
Place the bananas onto a piece of parchment paper, and place them into the freezer for 15 minutes.
Remove the bananas from the freezer and top with a squirt of whipped cream and a cherry.
Serve and enjoy!

Tuesday, August 2, 2011

Great Garden Vegetables

The results of one day in the garden.  It gets picked every Saturday morning.  This is just part of this week's harvest... Crazy!

Purple-hulled Crowder Peas

A peck of peppers

A ton of tomatoes

Two conjoined cantaloupes!