The traditional Peanut butter cookie is an all-time favorite, providing us another way to eat our beloved peanut butter. This cookie is hard to replace, but if you’d like to try something a little different, here are a couple of recipes, each equally delicious.
Flourless Peanut Butter Cookies will certainly be of interest to those of you who try to follow a gluten-free diet. Although this recipe is flourless, these cookies are so delicious that I encourage any peanut butter cookie lover to try them. There’s an intense peanut butter flavor due to the low amount of cornmeal in the recipe. Crunchy and chewy – you just have to taste it for yourself! This particular recipe calls for Jif® Natural Peanut Butter Spread with Honey, which is delicious, but I’ve also made them with creamy and crunchy peanut butters and they too were good. I made them recently with Jif Extra Crunchy Peanut Butter Spread and loved them, but I’m an extra crunchy peanut butter girl.
The Peanut Butter Oatmeal Cookies are a combination of two classics – peanut butter and oats. The combination celebrates with the chewiness of oats and the rich flavor of peanut butter. Consider adding chopped salted peanuts to take this cookie to the next level!
This post was written by our friend, Stephanie, at Plain Chicken.
BBQ Bacon Cheeseburger Muffins are a favorite in our house. We eat them for a quick lunch or dinner. They only take a few minutes to make and they taste fantastic!
These BBQ Bacon Cheeseburger Muffins start with a packet of Martha White® Buttermilk Cornbread Mix. I love the Martha White mixes! They are such a time saver! I doctored up the muffin mix with some flour and an egg. Then I added in hamburger meat, BBQ sauce, bacon and cheese. OMG! Let me tell you, these were crazy good! We ate them for lunch, but they would also be good for parties. Serve them with some chips or French fries for a meal and you’re guaranteed to please everyone!
BBQ Bacon Cheeseburger Muffins
1 (6-oz) package Martha White Buttermilk Cornbread & Muffin Mix
½ cup flour
¾ cup water or milk
½ lb ground beef
½ cup BBQ sauce
4 slices cooked bacon, chopped
1-1/2 cups shredded cheddar cheese
Preheat oven to 425º F. Lightly spray a muffin pan with non-stick cooking spray and set aside.
In a skillet over medium-high heat, cook ground beef until no longer pink. Drain fat. Stir in BBQ sauce and bacon.
Mix together muffin mix, flour, water/milk and egg. Stir in beef mixture. Stir in cheese.
Pour batter into prepared muffin pan.
Bake for 20 to 25 minutes.
In the South we love our nuts. We like to eat them raw, roasted and glazed. We like to include them in our favorite pie, cookie, brownie, muffin, pancake, nut bread, and cornbread recipes. I realize that there are those among us who are allergic to nuts (and I’m sorry about that) and others who just don’t like them or just don’t like them in their cookies or breads. But, also know many people who love them!
Many areas of the South have pecan and black walnut trees growing right in our yards. As a child, I remember a hickory nut tree that grew behind our house with nuts and we would gather them off the ground to eat. Having an abundance of nuts readily available was certainly a blessing to the people who lived off the land. Nuts were typically free for the taking, but the shelling was not always easy, but worth the effort. Those little hickory nuts were hard as rock to crack and the nut was quite small, but tasted delicious.
Easy Blueberry Crisp is a fun little crisp recipe that can be made with a variety of pie filling flavors. This recipe lives up to its name by layering ingredients, including pecans, in a baking dish and not stirring!
We’ll be seeing a lot of green for St. Patrick’s Day on March 17. Actually an Irish Feast Day honoring Saint Patrick, the day is celebrated in many different ways from religious to social. Regardless if St. Patrick Day includes a celebration for you, it’s still a good day to bake something special for your family and friends.
The combination of flour, sugar, butter and eggs produces a rich and delicious shortbread. A great keeper, shortbread is wonderful for a party, gifting or for a treat.
Although Scotland gets the credit of this delectable creation, shortbread is popular all over the British Isles and definitely appropriate for St. Patrick’s Day. I’m not a big fan of green food, but if you want to get into the St. Patrick’s Day spirit, feel free to add a touch of green food coloring.
This shortbread recipe was developed by Shannon Adams of Honeybee Bakery in Oxford, Mississippi for the Southern Foodways Symposium. The theme of the conference that year was Exploring the Global South – an exploration of cultural influences on Southern food and cooking.
Lemon Rosemary Corn Meal Shortbread stays close to the original version, but with the addition of corn meal it now has a distinctive Southern flair and a subtle crunch. The rosemary and lemon zest add a refreshing flavor.
Sure to be a hit with your family and friends, this recipe is a great example of how our ancestors from all over the world continue to influence the foods we cook today.
Which is your flavor of choice – caramel or chocolate? Well, thankfully you don’t have to choose. As you probably know, the delectable caramel flavor is achieved by heating white sugar until it turns brown and produces a nutty flavor. This can also be achieved by caramelizing sweetened condensed milk, also known as dulce de leche. The result is a rich, dark brown confection used to make pie fillings, candy, sauces and toppings.
A few years ago, we were having a discussion in the test kitchen about recipes using Martha White® Muffin Mixes. We have always loved the ease and convenience of making a simple crust using a muffin mix and someone suggested we make a Banoffee Pie. I don’t think anyone else around the table had ever heard of it. Not being familiar with this pie, we learned that a Banoffee Pie had been created in Sussex, England and was becoming very popular. After having it described to us, I couldn’t wait to try it. It’s basically a pie with a layer of caramel in a pie crust, topped with sliced bananas and whipped cream. Yum!
Double Chocolate Caramel Tart is another delicious recipe using caramelized sweetened condensed milk. You can’t go wrong with a chocolate crust and a chocolate whipped cream topping!
By the way, the method described to caramelize sweet condensed milk is the recommended safest way to make it.
Martha White® has always been about making baking easier. The Martha White Self-Rising Flour and Corn Meal products are a blessing to busy cooks who often make biscuits and cornbread. Muffin and cornbread mixes brought even more convenience to a new generation. Whether you are a scratch or shortcut baker, we all have times when we need a delicious treat at the last minute.
You can easily use a muffin mix to make a variety of tasty recipes. In all my years of testing and developing recipes for Martha White, I’ve discovered a secret ingredient – sour cream. By adding sour cream to a muffin mix, you can easily transform the mix into delectable coffeecakes, cupcakes, snack breads and more.
Sour cream not only lends rich flavor, but also makes the finished recipe moist and delicious. I first realized the beauty of combining sour cream and muffin mixes many years ago when I developed this Blueberry Almond Coffee Cake recipe. Building on the experience, I have incorporated sour cream into many additional muffin mix recipes.
Chocolate Chip Sour Cream Snack Loaf requires only a few ingredients, most of which you likely have in your pantry or refrigerator. Chocolate Chocolate Peanut Butter Cupcakes are perfect for a last-minute dessert, bake sale or birthday party. Check Visit marthawhite.com for other easy recipes using mixes and sour cream!
Nashville is currently one of the “in” cities on the food scene as well as the birthplace of Martha White®. Over one hundred years ago, Martha White began providing Southern cooks with great baking products. In Nashville, we’ve always had wonderful Southern cooks, great “meat and three” restaurants and hot chicken! But now, local chefs are getting national acclaim and celebrity chefs are opening restaurants all over town.
Along with good products, home cooking and great restaurants, there are also food events and tours throughout the city all year long. Each event has its own theme and all celebrate the culinary arts.
Coming up soon, Nashville State Community College Foundation’s annual tasting event – Tennessee Flavors – highlights local food and beverage artisans. Featuring everything from bacon to caviar and candy, this event is an opportunity to taste a wide variety of Nashville’s finest offerings.
In May, we celebrate Nashville Street Food Month. Day after day, Nashville’s famed food trucks are parked and ready to serve their delicious treats. All year long there are fun, interesting and tasty events for you to enjoy like Taste of Music City, Music City Hot Chicken Festival, Nashville Rib and Jazz Festival and on and on.
The Nashville Convention & Visitors Corp. lists over 50 events celebrating Nashville’s rich culinary scene. Of course, when in Nashville, you’ll never be far from good food and good country music. These delicious Red Carpet Sweet Potato Cupcakes were developed to celebrate the CMA Awards. Speaking of CMA, there’s still time to enter The Martha White® 2017 Nothing But Country Promotion. Four winners will receive round trip airfare for two to/from Nashville, a five-night hotel accommodation, two 4-day festival passes and more. The promotion entry period ends March 14, 2017. To enter and for Official Rules, visit the Martha White® Facebook page to enter!