Bacon and Blue Cornbread Muffins

The following post was written by our friend, Stacey from www.southernbite.com

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One of the first times my wife, then girlfriend, met my grandparents we had gone to their house for dinner.  Now, in my family, dinner is the mid-day meal and supper is the evening meal, but I digress.  Dishes were collecting on the table when my wife, trying her best to make herself useful to impress, grabbed a knife to cut the fresh-out-of-the-oven cornbread.  Little did she know that my grandfather always considered cutting cornbread bad luck.  He grew up breaking the cornbread with his hands, not using knife.  To him, cutting the cornbread was a serious offense.  Seeing what was about to happen, I quickly grabbed the knife from her hands and clued her in to our little family superstition.  It was a close call.

Since that time, there’s been no knife incidents when it comes to cornbread.  And that’s a good thing because in my family, if there’s food, there’s almost always cornbread.

Good ol’ cornbread is the perfect complement to many dishes, but sometimes we want something a little different.  So, I’m always looking for quick and easy ways to add a punch of flavor to regular cornbread.

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Martha White® Buttermilk Cornbread and Muffin Mix is the perfect place to start. It happens to be one of my favorite mixes.  It makes it so easy to get delicious cornbread on the table.  Stirring in some crumbled blue cheese and precooked, crumbled bacon is one of my family’s favorite ways to add a punch of flavor.

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To start, preheat the oven to 425° F and lightly spray a 6-well muffing pan with nonstick cooking spray.   Combine the mix, bacon, blue cheese, sour cream, and milk in a medium bowl.

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Mix until well blended and then spoon the mixture evenly into the prepared muffin pan and bake for 15 to 18 minutes or until golden brown.  You’ll want to serve these warm for the best flavor.

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1 (6-ounce) package Martha White® Buttermilk Cornbread and Muffin Mix

1 (3-ounce) package cooked, crumbled real bacon

1/2 cup crumbled blue cheese

2/3 cup sour cream

1/3 cup milk

 

Preheat the oven to 425° F and lightly coat a six-well muffin pan with nonstick cooking spray.

In a medium bowl, combine the cornbread mix, crumbled bacon, blue cheese, sour cream, and milk and stir until well blended.  Spoon the batter into the pan evenly and bake for 15 to 18 minutes or until golden brown.  Serve warm.

 

Sweet Potato Cake with Marshmallow Buttercream Frosting

The following post was written by our friend, Brandie from www.thecountrycook.net.

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One of my favorite (and most relaxing) pastimes is baking. Most days I just don’t have the time to really devote to baking though. It’s even better for me if my family is all home and we can all enjoy the fruits from that baking labor! So that’s where my Martha White® muffin mixes come in handy. I satisfy my love for baking while fitting it into my busy days.

I was thrilled when I started seeing the Martha White® Sweet Potato Muffin Mix on the grocery store shelves. I love surprising people with these muffins. The sweet potato flavor is one that is perfect for year round. It doesn’t have a super strong spice flavor so that makes this recipe perfect for anytime of year. You can even switch out the muffin mix flavor for whatever you are in the mood for. Martha White® Apple Cider and Strawberry Cheesecake muffin mixes also work really well with this frosting!

So simple to make but perfect for an after school treat or to snack on while sipping hot cocoa.

Here’s a little secret for you. You can use these Martha White muffin mixes and transform them into surprisingly amazing cakes! That’s just what I did with this sweet potato muffin mix. And I made my special marshmallow buttercream frosting to top them with. This is my favorite go-to frosting. I promise, if you have not made this frosting before, it will become your new go-to favorite. Let me show you how scrumptious sweet potato can be!

Ingredients

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2 pouches Martha White Sweet Potato Muffin Mix

1 tbsp. ground cinnamon

½ tsp. salt

1 cup milk

1 cup sour cream

½ cup chopped pecans

 

frosting

1 cup butter (salted or unsalted), softened to room temp.

1 (7.5 oz.) jar marshmallow creme (Marshmallow Fluff)

1 cup powdered (confectioners) sugar

½ tsp. vanilla extract

½ cup chopped pecans, for topping

⅓ cup Smucker’s® Simple Delight™ Salted Caramel Topping


Directions:

For cake:

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Preheat oven to 350F degrees and spray a 9×9 baking dish with Crisco® Original No-Stick Cooking Spray.

In a medium bowl, combine two pouches sweet potato muffin mix with ground cinnamon and salt. Stir well.

Then stir in milk and sour cream. Once combined, gently stir in chopped pecans.

Pour batter into prepared baking dish.

Bake for 30-35 minutes until an inserted toothpick comes out clean.

Allow cake to cool completely before making frosting.

For frosting:

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Using an electric mixer, beat butter in a medium bowl on high speed until creamy.

Add in marshmallow creme and mix well.

Reduce mixing speed to low and beat in confectioners sugar and vanilla.

Increase mixing speed to high and beat until fluffy.

Spread frosting onto cooled cake. Sprinkle top with chopped pecans. Then, using a spoon,

drizzle salted caramel over the finished cake.

Serves 12.

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I would like to give a special thank you to Linda for inviting me to share this recipe with you today!

Brandie
www.thecountrycook.net

Cheater Slow Cooker Pulled Pork BBQ and Martha White Corncakes

The following post was written by our friends, Mindy and R.B. from www.cheaterchef.com.

The best quality a recipe can offer is that it solves a particular problem. A few years ago, with that idea in mind, we wrote a book called Cheater BBQ: Barbecue Anytime, Anywhere, in Any Weather (Clarkson Potter 2008).

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The fun of an all-day (and sometimes all-night) barbecue smoking session isn’t always an option, and it isn’t for everyone. So, how can everyone make their own delicious barbecue anytime, anywhere, in any weather?

Well, you turn the steadfast rules of barbecue upside down and bring it all back into the kitchen. Swap the smoker for the low-and-steady heat of the oven or slow cooker and swap the wood chunks for all-natural liquid smoke. It’s that simple and works beautifully. What to serve during the January football play-off season? Why, a batch of Cheater BBQ pulled pork with cornbread or corncakes. Problem solved!

Years of kitchen barbecue later, we can say with confidence that the basic recipe for our Cheater Slow Cooker Pulled Pork BBQ is the one we make most often. Combine a simple dry rub, liquid smoke, and a pork butt in the slow cooker. No other liquids, no saucy ingredients added. The pork butt will exude plenty of liquid as it cooks and will magically develop a gorgeous crust. When it’s fall-apart-tender your pulled pork is ready to go in any flavor direction you like. Just vary the sauce, slaw, cornbread, and beans to create more meals that you can imagine.

For a traditional southern barbecue approach, we use the recipe on the Martha White® Self-Rising White Enriched Corn Meal Mix bag for perfect skillet cornbread, muffins, and corn cakes. We also love crunchy Corn Meal Waffles topped with barbecue and slaw. Barbecue served with a tangy/sweet sauce pairs nicely to sweet cornbread. Try Sweet Corn Custard Cornbread, traditional Middle Tennessee Corn Light Bread, or the super-easy pouch of sweet yellow cornbread mix.  A can of doctored-up baked beans is the necessary side dish at our house.

Taking the same slow cooker barbecue in a Tex-Mex direction, consider these favorite Martha White recipes like Mexi-Corncakes and BBQ Stacks, Easy Corn and Green Chile Spoonbread, Open-Face BBQ Sandwiches on Jalapeno Cornbread, or substitute the barbecue in Beef Fajita Stuffed Green Chile Cornbread. Everyone should have a Classic Tex-Mex Cornbread Supreme in the barbecue recipe arsenal.

This time make a big pot of pinto or black beans in your other slow cooker and add some fresh lime juice, chopped fresh jalapeno peppers, and cilantro to your favorite slaw.

We always look forward to leftover smoky barbecue for a weekend brunch. Crisp up the barbecue in a cast iron skillet and warm up the leftover spoonbread, cornbread, or corncakes. Or, make a pot of grits. Fry some runny eggs and serve it all together. You’ll never miss the bacon.

Cheater Slow Cooker Pulled Pork BBQ

1 (5 to 7-pound) pork butt or boneless country style ribs

¼ cup basic dry rub (equal parts Kosher salt, coarse ground black pepper, and paprika or your favorite rub)

½ cup liquid smoke (no, that is not too much for this recipe!)

Put the pork butt in a large slow cooker (at least 5 quarts). Sprinkle the meat with the rub, turning to coat evenly. Add the liquid smoke. Cover and cook on high for about 6 hours or on low for 10 to 12 hour, until the meat is pull-apart tender and reaches and internal temperature of at least 190 F. Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet. Let rest until cool enough to handle. Pull the meat into strands with your fingers or two forks. It should shred very easily.

To serve the barbecue later, cover and refrigerate the meat when it has cooled. Pour the meat juice into a separate container and refrigerate. Before using the juice, skim and discard the congealed fat layer on the top.

To reheat the barbecue, place it in a covered casserole with some of the reserved juice and heat in a 350F oven for about 30 minutes, or until hot.

Sweet Potato Apple Cobbler

The following post was written by our friend, Stacey from www.southernbite.com 

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Many families are challenged to get a home cooked meal on the table each day.  We’re all running in one-hundred different directions – from school to the dentist, dentist to baseball practice, baseball to dance – and by the time we get home, an hour in the kitchen just isn’t realistic.  But the truth is, home cooked meals are something our culture needs now more than ever.  We need an opportunity to gather as a family, to listen to our kids and hear about their days and chat with our spouses.  Most importantly, we need time to just be a family and sitting down to a home cooked meal offers that opportunity.  It doesn’t matter what’s on the table, but that we sit down to eat the meal together.

I love Martha White® because it makes getting delicious food on the table easy.  The amazing muffin mixes make breakfast a snap and with just a little ingenuity they also help us create delicious desserts.

This super easy, 4-ingredient Sweet Potato Apple Cobbler is the perfect example.  Martha White Sweet Potato Muffin Mix is combined with a can of apple pie filling, butter, and chopped pecans to create a delicious dump-cake-style cobbler that your family will just love.  It tastes great served warm by itself, but is also amazing with a scoop of vanilla ice cream.   Let me show you how easy this can be…

Ingredients

Start by preheating the oven to 350°F and spraying an 8×8 baking dish with Crisco no-stick cooking spray.  Then empty the can of apple pie filling into the dish and spread it evenly.

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Next, sprinkle the sweet potato muffin mix over the apple pie filling.

Step 2

Melt the butter and drizzle it evenly over the muffin mix.

STEP 3

Now top with the chopped pecans.

Step 4

Bake for about 45 minutes or until set and golden brown.  Serve warm.

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Cheesy Sausage Cornbread Bites

The following post was written by our friend, Stephanie from www.plainchicken.com.

This time of year I am always on the lookout for a good appetizer or breakfast dish. These Cheesy Sausage Cornbread Bites fit the bill for both! They are great prepared as an appetizer or served as a breakfast item. I recently served them at a party and they were gone in a flash!

To prepare the Cheesy Sausage Cornbread Bite recipe, start with a package of Martha White® Buttermilk Cornbread & Muffin Mix. Prepare the mix according to package directions and then pour the cornbread & muffin mix into mini muffin pans.  Top the batter mixture with cooked sausage and shredded cheese. Bake according to package directions. These delicious morsels were gone in less than 15 minutes. I highly recommend doubling the recipe if serving to a group.

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Cheesy Sausage Cornbread Bites

24 cornbread bites

1 (6-oz) package Martha White Buttermilk Cornbread & Muffin Mix

2/3 cup milk

1/2 lb sausage, cooked

2 Tbsp sour cream

1 cup shredded cheddar cheese

1 egg

 

Directions:

Preheat oven to 425ºF. Spray 24 mini muffin pan cups with cooking spray.

Whisk together Martha White Buttermilk Cornbread & Muffin Mix and milk.

Pour 1 tablespoon of batter into each mini muffin pan cup.

Stir together cooked sausage, sour cream, shredded cheddar cheese and egg.

Spoon mixture on top of cornbread batter in mini muffin cups (load the muffin cups up – use all of the meat mixture).

Bake muffins for 11-13 minutes. Remove from pan to cool.

Strawberry Biscuit Cobbler

For as long as I can remember food has always been a big part of how I express love and kindness to my family. It feels good to make something special for them and be able to enjoy it together. Even better is getting to make those special dishes with a family member.

Growing up, food was a big part of my childhood. I remember my mom calling me into the kitchen and telling me it was time to learn how to cook. I was small and could barely see above the counter, but I pulled up a chair, stood on it and found my place. Cooking with my mother wasn’t the easiest, because she was definitely set in her ways, but I loved just being in the kitchen with her.

Everyone has special memories from their childhood. For me it has always been food and cooking. Food memories are the one thing that can be passed down from one generation to the next. As a mother of three, I too, am looking for ways to create similar experiences and memories with my own children.

When my kids were younger, my husband and I started an annual tradition of apple and berry picking. We live in North Texas, so we’re blessed to have several local pick-your-own fruit farms in the area. Each fall we pick apples and every summer we pick strawberries, blackberries and blueberries.

It’s so much fun driving out to the country, picking and eating the berries, loading up all of our goodies and heading back home. Berry picking is the one tradition that I look forward to every year.

Strawberries are my family’s absolute favorite, so we usually pick quite a bit. I store several bags in the freezer to use over winter, and the remainder is used to make jam, my Mom’s Strawberry Cake and our favorite Strawberry Biscuit Cobbler.

The biscuit topping in this cobbler bakes up golden brown with fluffy drop biscuits that are perfect for soaking up all that strawberry filling.  Serve this cobbler warm with a dollop of whipped cream.

What food traditions are part of your family?

Ingredients
Filling:
2 lbs – fresh strawberries
1/2 – cup sugar
3 – tablespoons flour

Biscuit Topping:  
1 1/2 – cups Martha White® self rising flour
2 – tablespoons sugar, plus more for biscuit topping
4 – tablespoons cold and cubed butter
1 1/4 – cups cold heavy cream

Directions
Preheat oven to 350° degrees. Hull the strawberries, cut them into quarters, and place in an 8 x 8 or 9 x 9 inch baking dish.

Make the filling using a small bowl. Mix the sugar and the flour together; sprinkle the mixture evenly over the strawberries. Toss the strawberry mixture lightly to combine, and set aside.

Make the biscuit topping in a large bowl. Combine all the dry ingredients; using a pastry blender, cut the butter into the flour mixture to resemble coarse meal.

Add the cream and mix until moist. Spoon the biscuit mixture on top of the filling. It should be plopped on in clumps. You don’t want a perfectly smooth topping.

Sprinkle the biscuit topping with additional granulated sugar.  Bake 25 minutes or until the topping is lightly golden brown and the filling is bubbly.

Let cool until the juices thicken. Serve warm by itself or with fresh whipped cream.

Cook’s Notes: If you don’t have self-rising flour on hand, you can make your own.  For each cup of all-purpose flour, add 11/2 teaspoons of baking powder and 1/2 teaspoon of salt. Mix to combine and continue with the recipe.

Tina
www.mommyskitchen.net