THE Cornbread recipe

Isn't satisfying when you find THE recipe? The one that means you don't have to keep trying others because you love this one so much? Incidentally, I've found this blog terribly handy to compile all of my THE recipes.

So, I was thrilled yesterday when I found THE cornbread recipe, complete with THE honey butter recipe, which I found because my friend, Sara mentioned one of her favorites, Real Mom Kitchen, and that blog led me to My Kitchen Cafe, which I love (seriously, I think Melanie and I might be identical foodie twins).

(And, after typing all that, I realize I spend WAY too much time on the computer looking at recipes :))

Melanie's notes are great, I wouldn't add a thing, but I would second her advice--don't fear the marshmallow fluff in the honey butter. It makes it light and fluffy while adding sweetness and little marshmallowy flavor, which I found delicious.

Also, I forgot (I know, surprise) to add the melted butter to the cornbread, but it still turned out fine.

Deer Valley Resort's Turkey and Black Bean Chili

This is what we're having tonight for dinner (because you can't beat a chili that uses a stick of butter!). Leonore made this a couple years ago and won our ward's Chili Cook-off and comes from the all-famous Arcadia/Camelview Ward cookbook, submitted by Sharon Williams, who also submitted my favorite pumpkin bread.

Deer Valley Resort's Turkey and Black Bean Chili
Arcadia/Camelview Ward Cookbook
Sharon Williams

2 cans black beans, drained
1 (4 oz) can mild green chilies, drained
2/3 c red onion, chopped I used a whole small/medium sized on
2/3 c celery, chopped I used 2 stalks
2/3 c red bell pepper, chopped I used 1 whole red bell pepper
2/3 c chopped leeks (white part only) 1 med/large leek--can you tell I don't have much patience for measuring?
2 cloves garlic, minced
2 T oregano, I assumed this meant dried oregano; I used a scant 2 T dried oregano
1 stick butter when Asher was still allergic to dairy, I sauteed the vegetables in 1/4 c olive oil, which takes away some of the richness of the chili, but still well worth making the recipe
1/4 c flour
4 c shredded turkey 1 Costco rotisserie chicken will work nicely
4 C chicken broth
2 1/2 C thawed frozen corn
2 T chili powder
2 T ground cumin
1/2 t salt afterwards, I seasoned a bit more with added salt and pepper
1/4 c brown sugar I did about 2 T brown sugar

In a stock pot, saute chilies, onion, celery, pepper, leeks, garlic and oregano in butter over moderate heat for approximately 15 minutes until softened. Gradually add the flour, cooking over low heat until mixture is golden, approximately 10 to 15 minutes.

Gradually stir in chicken broth. In a blender put half or 1 1/4 c of the corn and puree. Add that and the remaining corn, meat, beans, and spices until heated through.

Cracker Chicken

A Kirstin main dish (see below) with this Kate H. side dish made a perfectly lovely dinner tonight. My kids LOVED it!

Cracker Chicken
Kirstin Bruce

1/4 cup butter, melted
Nabisco Chicken in a Biskit crackers I used about 1/2 the box and had too much crumbs left over. I may try 1/4 of the box next time
chicken breasts I used 4
garlic salt I used 1/2 t; with the saltiness of the crackers it was plenty!
seasoned pepper I just did a few grinds of black pepper

Dip chicken in butter. Make crackers into crumbs and roll chicken in crumbs. Season with pepper and garlic salt (oops, I just added the salt and pepper to the crumbs). Bake at 350 degrees for about 40 minutes.

Taco Soup

I think just about everyone has a version of this recipe. I've been partial to this one, which is easily Top-8 allergen free if one checks the taco seasoning and leaves out the Hidden Valley Ranch seasoning.

Beef in a Costume

My mom served this dish at my 8th grade Halloween party, and every year after, I would ask her to make it. But, we lost the recipe soon after that party. I'll confess, there have been many a Halloween when I thought this dish would hit the spot.

So, I was super excited when I was going through my mom's recipes this summer and found this. I did a bit to update this (note the distinctly 1980's can of water chestnuts and can of sliced mushrooms), but really, it's a pretty tasty one dish (or one pumpkin) dinner.

Beef in a Costume

1 small to medium pumpkin about the size you'd use to make a pumpkin pie--about the size of a soccer ball
1 medium onion, chopped
1 T vegetable oil I left this out and just used the fat from the beef
1 1/2 to 2 lbs ground beef
2 T soy sauce I used 3 T
2 T brown sugar I used 3 T here, too
1 (4 oz) can sliced mushrooms, drained I sliced about a cup of cremini mushrooms
1 can cream of chicken soup
1 1/2 c cooked rice I used 2 c of brown rice, I might move up to 2 1/2 c next time
1 (8 oz) can sliced water chestnuts, drained I skipped

Cut off the top of pumpkin and thoroughly clean out seeds and pulp. Paint appropriate face on the pumpkin with permanent marking pen or acrylic paint. Preheat oven to 350 degrees. In a large skillet, saute onions in oil until tender. Add meat and brown. Drain drippings from skillet.

I cooked the hamburger first. When it was almost done, I added the onion, mushrooms, and 1 chopped red bell pepper and sauteed all until they were nice and soft.

Add soy sauce, brown sugar, and soup. Simmer 10 minutes, stirring occasionally. Add cooked rice and water chestnuts. Spoon mixture into the cleaned pumpkin shell. Replace pumpkin top and place entire pumpkin, with filling, on a baking sheet. Bake 1 hour or until inside meat of the pumpkin is tender. Put pumpkin on a plate. Remover pumpkin lid and serve meat. For your vegetable, scoop out cooked pumpkin and serve. Serves 6.

Delightful with a scoop of sour cream.

Pumpkin Alfredo

Ah! It's been too long! I've found that watching what I eat requires that I spend much less time cooking fun things. Such a drag...

But, it's made me much more discriminating about what I'll try. I've been visiting Our Best Bites for a while (and I wish I could remember who directed me to the site because I need to thank them!). These ladies do it all--make their own recipes, take pictures and offer excellent notes, which leaves me with very little to add to this recipe. I made the Guiltless Alfredo that went with it instead of buying alfredo sauce, and I'm with Sara--I hate calling it "guiltless" because that would imply that it's not as good as the original, but it really is.

And, ditto with serving it over plain pasta. This sauce tastes like a squash ravioli filling, so there's no need to guild that lily, though I was tempted to buy some cheesy ravioli.

Pumpkin Alfredo