Looking for an easy meal, yet, wholesome, filling and YUMMY?
I will post the Buttery Cornbread Recipe 1st.. It is such a favorite around here and I can guarantee you will love it too!!!
Just follow the mixing ingredients instructions to ensure the fluffiest, most moist cornbread ever!
2/3 cup butter, softened ( Use BUTTER -no substitutes)( This is about 11 Tablespoons of butter- if using butter sticks)
1 cup Sugar
Cream the BUTTER and SUGAR together in a mixing bowl till light and fluffy.
Combine 3 eggs and 1 and 2/3 cups milk in a small bowl.
Combine 1 and 1/3 cups all purpose flour
1 cup cornmeal
4 and 1/2 teaspoons baking powder
1 teaspoon salt
Mix dry mixture ALTERNATELY with the EGG and milk mix into mixing bowl with butter and sugar.
Pour into a greased 9 x 13 glass pan.
Bake at 400 for 22 - 27 minutes or until a toothpick inserted near center comes out clean.
Yields 12-15 servings
This Soup Recipe is loved my all of my children, and we make 2 crock pot of it to feed our family- and it all disappears!
I have adapted this Soup from the back of A Quaker Barley Box
Chicken Barley Chili
Combine all ingredients into a crock-pot or a 6 qt. pan to cook on low through out the day.
1 (14 oz.) Diced Tomatoes- undrained ( I use basil,/oregano flavored)
1 ( 16. oz. ) jar Tomato Sauce ( I use Aldi's Spag. Sauce)
1 box or Large container of Chicken Broth
1 cup of Cooked Quaker Barley ( buy this in a box)
3-4 cups water ( to desired consistency)
1 Tablespoon chili Powder
1/2 teaspoon Cumin
1 ( 15. oz.) can Black Beans, Drained
1/2 bag or more frozen corn
3 Cups of Chicken Breast, cooked and cut into bite- sized pieces
OPTIONAL - Sour Cream to top when serving
Italian or Mexican Blend Cheese to Top When serving... ( this is what we use)
I triple this recipe when cooking if this helps you figure what you will need to make.
Try these recipes this weekend for an easy, hot and delicious meal!
Soup is always perfect for Saturdays or Sundays!
Enjoy your weekend!