Sour Cream Cornbread

Posted by Tara on Thursday, September 11th, 2014

  • Sour Cream Cornbread

Here is another recipe passed down by my Mother-In-Law. It’s simple, quick, and easy.  Although I prefer to make this bread with fresh cut corn or frozen corn, the original recipe called for canned cream style corn.  Either way this bread always proves to be a crowd pleaser.

Here’s how:

  • 1/2 stick butter – melted
  • 1 cup sour cream
  • 2 eggs
  • 1 cup fresh cut corn (or 1 cup of canned creamed corn)
  • 1 cup self rising meal
  • 1/2 cup chopped sweet onion
  • 1/4 cup chopped jalapeño peppers (optional)
  • 1 cup shredded sharp cheddar cheese (optional)
  • 2 more Tablespoons melted butter

Melt butter in a 8″ iron skillet.  In a medium bowl add the sour cream and eggs and mix well.  Add the corn, meal, and chopped onion, and melted butter. Add peppers and cheese if desired.   Stir until blended and pour into iron skillet.  Bake 425 degrees for 20-30 minutes or until top is golden brown.

Add a couple of Teaspoons of melted butter to the skillet before pouring the batter in for an extra measure of butter taste and crisp crust.

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Posted by Tara on Thursday, September 4th, 2014

Boston Brown Bread
This recipe was handed down to me by my mother-in-law.  I recall her preparing this bread in soup cans to take along on family camp trips in their old FAN RV from the early ’70’s.  I have no idea who thought up the idea of baking bread in soup cans but this is a fantastic idea for transporting food for a camp trip.  The cans can be slightly heated over the campfire before removing and slicing the bread, or the bread can be served cold.  Either way, Boston Brown Bread turns out moist and filling and is perfect for camping, breakfast, party appetizer, or a snack.  Serve it with some cream cheese spread or just plain butter.
You will need approximately 7-8 12oz soup cans.  Completely cut off the lids and remove labels and glue from the cans.  The cans may then be cleaned in the dishwasher and stored for use later.
  • 2 cups Kellogg’s All Bran cereal
  • 1 cup raisins
  • 2 cups buttermilk
  • 2 Tablespoons molasses
  • 1 cup brown sugar
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup chopped walnuts (optional) *

In a medium sized bowl mix the cereal, raisins and buttermilk.  Let mixture set for about 15-20 minutes. Then stir mixutre to blend.

Sift flour with baking soda and salt,  Then add the brown sugar and molasses along with the cereal/raisin/buttermilk mixture. Stir mixture to blend all the ingredients.  Batter will be slightly stiff.

Spray  soup cans with cooking spray and then spoon some of the batter into each can, filling cans about 2/3’s full.  Place all the filled cans on a baking sheet and carefully place all in a preheated 350 degree oven.  Let bread bake for approximately 35-40 minutes or until bread is browned and a toothpick inserted into the middle comes out clean.  Remove baking sheet with all the cans from the oven and let the cans cool completely before handling them.  Run a knife along the inside of the can, between the can lining and the bread to gently loosen the bread from the can before serving.  Slice loaf into 4-5 round pieces.  Serve with cream cheese spread or butter.

This bread can be removed from the cans, wrapped in Saran wrap and frozen for later use.

Cream Cheese Spread:

  • 8 oz package softened cream cheese
  • 1 cup sour cream or mayo
  • 1 cup chopped walnuts – optional

Mix the cream cheese, sour cream or mayo, and nuts together.  Spread over bread right before serving. Store spread in an airtight container in the refrigerator.

*The original recipe did not call for the chopped walnuts in the bread batter.  I like to add nuts to the bread and omit the nuts from the spread as the nuts tend to get a little soggy in the stored spread.

Filed in Appetizers, Breads, Doughs, and Crusts, Breakfast | One response so far


Posted by Tara on Friday, August 22nd, 2014

Here is a versatile recipe that is delightfully tasty made with all that garden fresh summer zucchini.  The rum soaked raisins up the moisture content.  The walnuts and cinnamon compliment the zucchini and raisins.  This recipe generously fills 2 loaf pans, making the perfect portions to keep and to share.  Local food friends can drop by Lester Farm’s produce stand and pick up some fresh summer zucchini for this recipe.
  • 3 cups plain flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 3 cups grated zucchini
  • 1 cup chopped walnuts
  • 1 cup raisins
  • 1 cup rum
  • 1 cup oil
  • 3 eggs
  • 2 teaspoons vanilla

In a small mixing bowl, mix the raisins and rum together.  Let mixture set overnight in the refrigerator or microwave the mixture a couple of minutes to help the raisins absorb the rum.

In a large mixing bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon and nuts and zucchini. Whisk to blend and set aside.

In a small mixing bowl combine the oil, eggs, and vanilla. Use a wire whisk to blend well then set aside.

In an extra large mixing bowl dump the flour mixture, the raisin mixture,  the oil mixture and use a sturdy spoon to mix by hand.  Mixture will be very dense.  Spoon the mixture evenly into 2 greased loaf pans or 6 greased mini loaf pans.  Bake large loaves at 350 degrees for approximately an hour.  Bake mini loaves for approximately 30 minutes.  Bread should be fully cooked in the center – and no raw batter should be on an inserted toothpick once removed.

Optional bread spread:

  • 1 8 oz pack cream cheese – softened
  • 1 stick butter – softened
  • 1 cup powdered sugar
  • 1 teaspoon cinnamon

In a medium sized mixing bowl, combine cream cheese and butter.  Beat on high speed with an electric mixer until butter and cream cheese is light and fluffy.  Add the powdered sugar and cimmamon and blend well.  Serve over sliced zucchini bread.

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Posted by Tara on Monday, August 18th, 2014

ratatouille 2
  • 6 oz can tomato paste
  • ½ diced onion
  • 3-4 cloves minced garlic
  • ½ cup water
  • 2 T olive oil
  • 1 small eggplant cut into thin rounds
  • 1 zucchini cut into thin rounds
  • 1 yellow squash cut into thin rounds
  • 1 red bell pepper cut into thin round slices
  • 3 more Tablespoons olive oil
  • salt and pepper to taste
  • 1 teaspoon Italian seasoning
  • Parmesan cheese

Preheat oven to 375. Spread tomato paste over the bottom of an 8” cast iron skillet.  Sprinkle on the onion and minced garlic.  Mix the 2 Tablespoons of olive oil with the water and pour over tomato paste and onions and garlic.  Next arrange the vegetables by starting at the outer edge or of the skillet and work inward in a circular pattern, beginning with a slice of eggplant, then yellow squash, followed by zucchini and red pepper.  Repeat this pattern until the skillet is filled with vegetables from the outside to the center.  Sprinkle vegetables with salt and pepper and Italian seasoning and drizzle 3 Tablespoons olive oil over vegetables.  Cover with a piece of parchment paper cut to fit in the skillet.  Bake Ratatouille for approximately 40 minutes or until vegetables are tender.  Remove the parchment paper and sprinkle some Parmesan cheese over the top of casserole before serving.

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Posted by Tara on Wednesday, August 6th, 2014

bacon poppersBacon. Peppers. Pineapple.  A simple combination of flavors form the perfect party appetizer.  YUM!
  • 8 sweet banana peppers
  • 1 8oz package softened cream cheese
  • 1 small can crushed pineapple – well drained
  • ½ teaspoon seasoned salt
  • ½ teaspoon garlic powder
  • 2 green onions – finely chopped
  • 8 pieces uncooked bacon

In a small bowl, combine the cream cheese, well-drained pineapple, seasoned salt, garlic powder and chopped green onions and mix well.  Wash peppers and dry each one with a paper towel.  Using a paring knife, make a careful cut from the tip of the pepper almost to the other end, stopping right below the stem.  Make a couple of slight perpendicular slits below the stem to slightly open the pepper.  Spoon enough cream cheese mixture into the pepper, and then carefully wrap the pepper with a piece of uncooked bacon.  Continue preparing each pepper with the cream cheese mixture, and wrap with bacon.  Place peppers an inch apart on a foil lined baking pan.  Bake peppers at 350 degrees for 20-30 minutes, or until bacon is thoroughly cooked.  Serve right away.

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Breakfast Pull Apart Sausage Bread

Posted by Tara on Tuesday, July 29th, 2014

Breakfast Pull Apart Bread

First let me start by stating I WON’T be making this again for a while.  Then why post the recipe if I don’t plan to bake this again?  Because it was so amazingly delicious I couldn’t stop eating it is the reason why!  This recipe can be assembled at night, placed in the refrigerator, and baked for breakfast.  Use frozen bread dough balls or whip up a batch of  ARTISAN BREAD IN 5 MINUTES A DAY.  YUM!

  • Frozen Bread Dough Balls or 1/3 batch of ARTISIAN BREAD IN 5 MINUTES A DAY rolled into 1″ balls
  • 1/2 pound sausage (not links)
  • 1/2 medium onion – diced
  • 1/2 red or green bell pepper – diced
  • 1/2 stick real butter cut into pieces

In a medium skillet over medium heat scramble the sausage until mostly browned, then add the diced peppers and onions. Sautee for a couple of minutes or until onions begin to turn translucent.  Set mixture aside.

Generously grease a bundt pan.  For a crispy tasty flavor go all out and use some bacon drippings.  Then fill the bottom of the pan approximately 1/3-1/2 full of 1″ bread dough balls.  I had a batch of the ARTISAN BREAD IN 5 MINUTES A DAY made and stored in the fridge. I used about 1/3 of the batch to make the bread dough balls.  Place the cooked sausaage, peppers and onions on top of the bread dough.  Add the shredded cheddar cheese and dot generously with butter.  Cover pan with foil and place it in the refrigerator overnight.  Remove the pan from refrigerator when ready to bake.   Preheat oven to 425 degrees. Let pan set on counter top about 20-30 minutes, while oven preheats.  Bake for 20 minutes, then uncover pan and bake another 10-15 minutes, or until bread is fully cooked in center of pan, and cheese is golden brown.  Use a knife to go around the bread, and to help gently remove bread when it is cool enough to handle.  Place a pretty plate on top of bundt pan and flip all upside down to release breakfast bread.  Serve while bread is still pretty warm.

Filed in Appetizers, Breads, Doughs, and Crusts, Breakfast, Christmas, Pork | One response so far

Katrina’s Cream Chicken Tetrazinni – Can Be Gluten Free

Posted by Tara on Wednesday, July 23rd, 2014


Our family modified this recipe from Ms. Katrina’s slightly. We like to make our own cream of chicken soup to avoid MSG and gluten.  Instructions are given here for making your own cream soup for this recipe.  2 10 oz cans of store bought cream of chicken soup can be used in place of the home made but the home made adds extra creaminess to the dish.

  • 1 12 oz can evaporated milk
  • 2 Tablespoons butter
  • 1 1/2 cups water
  • 4 Tablespoons Cornstarch
  • 2 NOT CHICKEN brand bullion cubes
  • 1 teaspoon black pepper
  • 1/2 teaspoon celery salt

In a medium size pan add the butter and let it melt over medium heat. While butter is melting add the corn starch and water to a pint jar, place lid on jar, and shake vigorously to dissolve the corn starch.  Add this mixture along with the evaporated milk, chicken bullion cubes, pepper, and celery salt to the melted butter.  Use a wire whisk to stir almost constantly until mixture thickens.


  • 8 oz sour cream
  • 3/4 cup Parmesan cheese
  • 1 cup shredded Montery jack cheese
  • 1 deli chicken, meat pulled and diced into small pieces
  • 4 oz jar sliced mushrooms – drained
  • 4 oz jar diced pimentoes
  • 8 oz angel hair pasta, broken into 2″ pieces and cooked according to package directions, then drained (can use gluten free pasta instead)
  • 8 oz melted butter mixed with 2 minced cloves of garlic
  • more Parmesan cheese for topping casserole -about 1/2 cup
  • dried dill weed
  • paprika

As soon as the home made cream of chicken soup has thickened, add the Montery jack cheese, Parmesan cheese, and sour cream to the soup and stir to melt and blend the cheeses.  Set aside creamy mixture.  In a large mixing bowl add the diced chicken, mushrooms, pimento, and 8oz melted butter.  Stir to blend well.  Then add the cream soup/cheese mixture to the chicken/pasta mixture and stir slightly to mix well.  Pour mixture into a  gerased 13×9  dish or a large greased 10″ iron skillet.  Spread mixture evenly over dish or skillet.  Top with more Parmesan cheese, dried dill weed, and paprika.  Bake in 350 degree preheated oven 30-40 minutes or until cheese is golden brown and casserole is bubbly.

This recipe freezes well and is the perfect dish to make for large crowds or take to someone who is sick or on bed rest.

Filed in Casseroles, Gluten Free | 3 responses so far

Southern Peach Cobbler with Gluten Free Option

Posted by Tara on Sunday, July 20th, 2014

Southern Peach CobblerHarvest is in full swing here in the south, including one of my summer time favorites – PEACHES! Lester Farms is selling peaches now  and I can think of no easier dessert to whip up with them than a good old fashioned southern peach cobbler.  You can have one ready to pop into the oven in the time it takes for it to preheat.
  • 3/4 cup plain flour (or Bob’s Gluten Free Baking Mix)
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup whole milk
  • 6 Tablespoons butter
  • 2 cups fresh peeled and sliced peaches (or apples or blackberries)
  • 3/4 cup sugar

Combine the flour, sugar, baking powder, salt, and milk in a medium sized bowl and set aside.  In a 2 quart baking dish, add the melted butter.  Peel and slice the peaches, then toss in a separate bowl with remaining sugar.  Add a dash of nutmeg or cinnamon if desired.  Pour flour/milk mixture into the baking dish with melted butter.  Then pour the sliced, sweetened peaches evenly over batter/butter mixture. DO NOT STIR!  Bake in 350 degree preheated oven for 50-60 minutes or until cobbler is golden brown and cooked thoroughly.  Serve warm with vanilla ice cream.  This recipe can also be cooked in an iron skillet, making a beautiful southern presentation.  For a gluten free recipe, substitute Bob’s Gluten Free Baking Mix for the flour.

Filed in Breads, Doughs, and Crusts, Desserts, Gluten Free | No responses yet

Veggie Puppies – With Gluten Free Option

Posted by Tara on Saturday, July 19th, 2014

veggie puppies

I am loving all the fresh garden vegetables in harvest right now.  My Lester Farm’s CSA basket is full of garden fresh goodness each week.  The items in one of my recent baskets were an inspiration for this recipe.  For a gluten free version, see instructions at the end of the recipe.

  • 1/2 cup fine chopped broccoli
  • 1/2 cup diced squash
  • 1/2 cup diced zucchini
  • 1/2 cup fresh corn nibblets
  • 1/2 cup shredded carrots
  • 1/2 medium onion diced
  • 1 1/2  cups self-rising corn meal
  • 1/2 cup self-rising flour
  • 1/2 cup buttermilk
  • 1 egg
  • 1 teaspoon seasoned salt

Place the diced/chopped broccoli, squash, zucchini, corn, carrots, and onions in a glass dish and microwave 3-5 minutes until vegetables are slightly tender. While vegetables are cooking, mix the self-rising meal, buttermilk, egg, and seasoned-salt  together.  Add the cooked vegetables and blend to mix well. Prepare a deep fryer with 3-4 cups of vegetable oil and preheat to 400 degrees. When fryer is preheated, use a 1 oz cookie dough scoop to drop batter into hot grease. Cook 2-3 minutes or until golden brown on underside, then use tongs to flip puppies over.  Cook another 1-2 minutes, or until puppies are brown on both sides.  Remove them from hot oil, and drain them on fresh paper towels.  Serve while warm with dipping sauce.

Dipping Sauce

  • 1/2 cup mayo
  • 1/2 cup ketchup
  • 1-2 teaspoons Tobasco sauce

Mix together in small bowl for dipping puppies!

* For a gluten free version, use 2 cups of plain gluten free corn meal along with 2 teaspoons of baking powder, 1 teaspoon baking soda, and 1 teasoon salt in place of the self-rising corn meal and flour.

Filed in Appetizers, Breads, Doughs, and Crusts, Gluten Free, Side Dishes | No responses yet

Garden Fresh Lemon Pasta Bowls

Posted by Tara on Thursday, July 10th, 2014

Lemon Pasta Bowl

These pasta bowls can be whipped up in a snap and made with some fresh garden veggies and specialty pasta.  Feel free to vary the vegetables as your garden is harvested this summer.

  • 16 oz pasta variety (pictured is gluten free Lemon Parsley Pasta) – cooked and drained according to package directions
  • 6 tablespoons browned butter
  • 2 large cloves minced garlic
  • 1/2 sweet chopped onion
  • 1 green, purple, red, or yellow Bell pepper – diced
  • 2 cups cherry tomatoes – halved
  • 3/4 cup shredded carrots
  • 3-4 basil leaves chopped
  • 3-4 chopped green onions
  • 1 chicken bullion cube (I use NOT CHICKEN, MSG free)
  • 1 cup half and half
  • 1 cup water
  • 2 tablespoons cornstarch
  • juice from 2 lemons
  • zest from 2 lemons
  • salt and pepper to taste
  • fresh grated Parmesan cheese
  • extra basil leaves for garnish
  • fresh lemon slices for garnish

Cook pasta according to package directions, drain, rinse, and set aside.

In a large skillet brown the butter.  Add the minced garlic, chopped sweet onion, diced peppers, halved tomatoes, shredded carrots, chopped green onions, and chopped basil leaves to the browned butter.  Toss vegetables to coat them with the browned butter.  Add the chicken bullion cube.  Let the veggies simmer 3-4 minutes. While vegetables are simmering, add the half and half, water, and corn starch to a jar. Place lid on jar, and shake to blend corn starch.  Add mixture to the skillet of vegetables and simmer just long enough for the sauce to begin to thicken. Add the lemon juice and lemon zest along with the salt and pepper to taste to the mixture and remove skillet from heat.  Serve the vegetables over pasta.  Garnish with Parmesan cheese, lemon slices and basil leaves.

This dish can be served in individual bowls or mixed together in a large dish for serving buffet style.  The sauce is gluten free and the whole dish can be gluten free depending on the pasta choice.  Add some baked lemon pepper chicken to the pasta for variety.

Filed in Gluten Free, Healthy Cooking, Main Dishes, Meatless Monday | No responses yet

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