Football, Friends and Food

The big game is coming up! If you’ve been missing the camaraderie of fall tailgating, here is your opportunity to do it again. You may not be at the game or even outside for that matter, but you can create the same exciting atmosphere right there at home. Although, I’m all about food, it’s the people that really make a party fun.

Having a game day party can be as easy as inviting a bunch of folks over and asking them to bring a dish share or as complicated as preparing all of the food yourself and decorating to the hilt. If you’re a tailgater, you obviously don’t begrudge the work!  Whatever you plan to do, the food must be plentiful. After all, this big game day is the second biggest eating day of the year following Thanksgiving.

Sakes Alive Bars
“Sakes Alive” Chocolate Fudge Bars

A good party consists of both savory and sweet food items.  If you’re the hostess or bringing something sweet to a friend’s, chocolate is a safe bet. Sakes Alive Chocolate Fudge Bars are easy to make and baked in a 9×13-inch pan, makes plenty for a crowd. My personal go-to recipe is Double Chocolate Saucepan Brownies. Double the recipe and bake the brownies in a 9×13-inch pan, for a bunch of hungry fans.

What’s your go-to game day snack?

Mom’s Meaty Cornbread Casserole

The following post was written by our friend, Tina, at Mommy’s Kitchen.

Hi everyone this is Tina from Mommy’s Kitchen. I’m so excited to be guest posting on Southern Pantry. Today’s recipe is for one of my favorite comfort foods, Mom’s Meaty Cornbread Casserole.

This recipe is one of my absolute favorite recipes that my mother-in-law makes. Anytime we visit we can usually count on meatloaf, chicken spaghetti or this Meaty Cornbread Skillet for dinner.

Mom always makes her cornbread homemade, but I like substituting with a cornbread mix, especially if I’m in a pinch for time.

MarthaWhite® cornbread mixes taste just like homemade, so no one will ever know, not even mom! Cornbread, ground beef, breakfast sausage, corn, vegetables and cheese make up this filling skillet meal. Let’s get started and I will show you how to make this easy skillet meal your whole family will love.

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Start by preheating the oven to 350° F.. In a large skillet brown the ground beef, breakfast sausage, onion, garlic, and diced jalapeno peppers. Drain off any excess grease from skillet. Season with salt and pepper and set aside.

In a large bowl mix the corn bread or muffin mix according to package instructions (substituting buttermilk for milk). Add eggs, cream corn and one cup of shredded cheese. Mix to combine and set aside.

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Add one tablespoon of bacon grease to a large cast iron skillet (mine measures 11 inches). Place the skillet into the oven until the bacon grease melts and the skillet is nice and hot.

Remove skillet from oven and sprinkle enough corn meal to lightly cover the bottom of the skillet (this gives the cornbread a crispy bottom). You know it’s hot enough when the corn meal sizzles as you add it.

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Pour half of the cornbread batter into the skillet. Sprinkle the meat mixture evenly over the batter and the remaining 1-1/2 cups of shredded cheese. Pour the remaining cornbread batter over the meat and cheese.  Place the skillet in a 350° F oven and bake for 30 – 35 minutes or until the cornbread is lightly brown on top and cooked through.

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Test with a toothpick by inserting into the cornbread.  If it comes out clean it’s done. Let cool, slice, and enjoy!

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Mom’s Meaty Cornbread Skillet
Ingredients: 
2 –  (7 ounce) package Martha White Yellow Cornbread of Corn Muffin Mix
½ – pound ground beef
½ – pound breakfast sausage
1/2 – cup onion, chopped
1 – clove garlic, minced
2 – 3 fresh jalapeno peppers, seeded and diced
salt and pepper, to taste
1 1/3 – cups buttermilk, well shaken
2 – eggs, well beaten
1 – (14 ounce) can creamed corn
2 1/2  – cups shredded cheddar, Colby Jack, or pepper jack cheese
1 – tablespoon bacon grease
cornmeal, for dusting of skillet

Directions:
In a large skillet brown the ground beef, breakfast sausage, onion, garlic, and diced jalapeno peppers. Drain off any excess grease from skillet. Season with salt and pepper and set aside.

In a large bowl mix the corn bread or corn muffin mix according to package instructions (substituting buttermilk for milk). Add eggs, cream corn and one cup of shredded cheese. Mix to combine and set aside.

Preheat oven to 350° F. Add one tablespoon of bacon grease to a large cast iron skillet (mine measures 11 inches). Place the skillet into the hot oven until the bacon grease melts and the skillet is nice and hot.

Remove skillet from oven and sprinkle enough corn meal to lightly cover the bottom of the skillet (this gives the cornbread a crispy bottom). You know it’s hot enough when the corn meal sizzles.

Pour half of the cornbread batter into the pan. Sprinkle the meat mixture evenly over the batter and the remaining 1- 1/2 cups of shredded cheese. Pour the remaining cornbread batter over the meat and cheese.

Place the skillet in a 350° F oven and bake for 30 – 35 minutes or until the cornbread is lightly brown on top and cooked through.

Test with a toothpick by inserting into the cornbread.  If it comes out clean it’s done. Let cool, slice, and enjoy!

Servings: 8
Recipe source: Mommy’s Kitchen

Upside Down Apple Skillet Cake

Hey friends! I’m Christy Jordan from SouthernPlate and I’m thrilled to be guest posting on Southern Pantry. Linda Carman is one of the sweetest ladies you could ever meet and being able to work with her in any way is always an honor and a treat.

One of my very favorite shortcuts in the morning are muffin mixes and one of my personal favorite muffin mixes of all time is the Martha White® Honey Bran Muffin Mix. A bag of that muffin mix and five minutes in the kitchen and I can turn out a dish that will make you sing!

I often use the Martha White® Honey Bran muffin mix to make apple bran muffins because the old-fashioned bran flavor just pairs so well with a good old apple. Today, I’m sharing how I use it to make an upside down apple skillet cake.

My husband’s grandmother, Granny Jordan, was the first one I knew who made apple skillet cakes like this. I actually got my recipe from her from scratch version. She had a heart of gold and was the epitome of a southern lady. Granny Jordan could always be counted on for love, grace, and good cooking!

This quicker version pays homage to her original and makes a delicious special breakfast, coffee treat, or suppertime dessert.

Ingredients
1-2 apples

1 stick butter

1 cup dark brown sugar

1 teaspoon cinnamon

1/2 tsp allspice (optional)

1 package Martha White® Honey Bran Muffin Mix

Instructions
Preheat oven to 350°F. Place stick of butter in the bottom of an 8 inch round cake pan and place in oven to melt butter while it preheats.

Prepare muffin mix according to package directions. Stir in cinnamon and allspice, set aside.

Peel and slice apple into thin slices.

Remove cake pan from oven and sprinkle brown sugar over butter. Arrange apple slices over this. Carefully spoon muffin mix batter over the apples.

Bake for 25-30 minutes, or until set in the center. Allow cake to sit for ten minutes to allow the remaining butter to soak in before turning out onto a large plate.

Serve warm by itself or topped with homemade whipped cream.

Note: Can use 1/2 of the butter called for in recipe if you like.

Treat Your Friends to Homemade Coffee Cake

With the kids back in school, now may be the perfect time to reconnect with old friends. As we all know, friends are such an important part of our lives. Maintaining those friendships will be a source of joy and comfort throughout our lives. A spur-of-the-moment cup of coffee may not happen often and it may take some effort to get together – but it will be worth it. To show your friendship commitment, treat your friends to a special homemade coffee cake.

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As a general rule, coffee cakes are fairly easy to prepare. I love a when a coffee cake has a creamy component. If you’re still hanging on to summer, the Peach Custard Coffee Cake is delicious. The creamy part of this recipe is made with sour cream mixed with eggs and flour. The cake recipe is made with Martha White® Self-Rising Flour which saves you time by eliminating the need to measure out baking powder, baking soda and salt. As for the peaches – you can use fresh or frozen!

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If you’re ready to leave summer behind and move into the fall or if you just want to a shortcut to home baking, the Songbird Sweet Potato Skillet recipe is the perfect option. Begin with a Martha White® Sweet Potato Muffin Mix.  Change the ingredients a bit by using buttermilk and butter. Pour into a cast iron skillet or baking pan. Swirl in the cream cheese filling and sprinkle with streusel topping. The outcome is fabulous! A piece of this coffee cake, a cup of coffee and a good friend is all you need!

What is your coffee break favorite?