"best yet" homemade mexi cornbread

after experimenting with different cornbread recipes
or should i say disasters?

i finally whipped together my very own that i'm sold on

until i find an even better recipe

which seems impossible

it's very simple and very moist

which is just the way i like it

"best yet" homemade mexican cornbread

ingredients:

1 can rotel, drained

1 pkg. 8 1/2 oz. jiffy corn muffin mix or 8 oz. white cornbread mix

1/2 cup mayo

1 egg slightly beaten

a little bit of shortening for greasing iron skillet

directions:

combine all ingredients together ( minus the shortening for greasing ) mixing well. 

on stove top, grease med. size skillet with shortening on med high heat
 and pour out any excess grease.

return skillet to stovetop and pour cornbread mixture into skillet.

leave on stovetop until cornbread just begins to bubble.
remove skillet from stovetop and transfer to oven on 400 degrees.
bake for twenty-five minutes or until done.

*if you like instead of rotel you can use a can of mexi-corn, drained
** add whatever you like to your cornbread mixture like cheese, onions, peppers... etc..
make it your very own, that's what i did anyway...

oh lawd i sound like mama

so i have a new best friend and it's called:

www.allrecipes.com

{thanks to my dear friend shelly}

i never knew it existed

it is amazing and so helpful

especially for a newlywed wifey such as i

i have bought all of the basic things that i need in the kitchen

but this website has really helped with knowing what to do with everything that i've bought

i can search for foods with a specific ingredient(s) and it will pull up billions of recipes with

that or those specific ingredients in them

it will even re-calculate the measurements for each ingredient 

all i do is type in how many servings i need ,which is (2) of course, and it fits the recipe to my needs

so that im not wasteful

..and save money..

(which makes husby happy)

so..  check it out & create an account

i dare you!

you will be addicted

this recipe is one that i just tried and it is a must eat

i linked the web address to the title below

it's very simple but if your messy like me

your gonna have crackers all over the floor and melted butter in your hair

chicken noodle casserole I


(via allrecipes.com)


ingredients:

• 4 skinless, boneless chicken breast halves
• 6 ounces egg noodles
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup sour cream
• salt to taste
• ground black pepper to taste
• 1 cup crumbled buttery round crackers
• 1/2 cup butter

directions:

1. poach chicken in a large pot of simmering water. cook until no longer pink in center, about 12 minutes. remove from pot and set aside. bring chicken cooking water to a boil and cook pasta in it. drain. cut chicken into small pieces, and mix with noodles.
2. in a separate bowl, mix together mushroom soup, chicken soup, and sour cream. season with salt and pepper. gently stir together cream soup mixture with the chicken mixture. place in a 2 quart baking dish.
3. melt butter in a small saucepan, and remove from heat. stir in crumbled crackers. top casserole with the buttery crackers.
4. bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.

our buffalo hot wing recipe

our buffalo hot wings

( top secret )

ingredients:

pkg. of wingettes

1 cup flour

2 eggs 

buttermilk ( for breading )

*1/2 tsp. paprika

*1/2 tsp. garlic powder

*1/2 tsp. cayenne pepper

*1/4 tsp. black pepper

1/2 cup hot sauce

1/2 cup butter

& your favorite buffalo wing sauce

we like:

frank's redhot buffalo wing sauce

directions:

mix all *seasonings in with flour. in a saucepan, heat butter and hot sauce.

dip wingettes in egg then in buttermilk. roll wingettes in flour mixture then repeat ( this will make a thicker batter ). fry wingettes in vegetable oil until done. drain chicken then place in hotsauce/butter mixture. place wingettes on large serving plate and pour buffalo sauce on top wingettes.

enjoy!

like them mild?

use 3/4 cup of butter and 1/4 cup of hot sauce

hotter?

use 1/4 cup of butter and 3/4 cup of hot sauce