Cornbread Pancakes

Cornbread Pancakes

Cornbread Pancakes
My family frequently requests these cornbread pancakes for breakfast. The dish comes together quickly and tastes delicious!

Whisk flour cornmeal sugar baking powder baking soda and salt in a large bowl.

Whisk buttermilk eggs and butter in a separate large bowl.

Stir the liquid mixture into the dry mixture until blended and smooth.

Heat a lightly oiled griddle or skillet over medium-high heat.

For each pancake pour 1/4 cup batter on griddle and cook until browned about 1 1/2 minutes.

Flip and cook until browned on the other side about 1 minute.

Continue with remaining batter.

Aunt Ruth’s Crab Cakes

Aunt Ruth's Crab Cakes

Aunt Ruth’s Crab Cakes
Claw meat is used in this traditional crab cake recipe, which is heavy on the crab and light on the filler.

Stir together crushed crackers and water in a large bowl.

Let stand until softened about 1 minute.

Fold in crabmeat egg mayonnaise and mustard.

Add seafood seasoning Worcestershire sauce salt and pepper; stir gently until evenly mixed.

Form crab mixture into 3/4-inch-thick patties and place on a tray.

Heat vegetable oil in a large skillet over medium heat.

Cook patties in hot oil until golden brown and hot in the center about 2 minutes per side.

Drain on a paper towel-lined plate before serving.

Instant Pot Lentil and Ham Soup

Instant Pot Lentil and Ham Soup

Instant Pot Lentil and Ham Soup
The Instant Pot® greatly expedites the process when you don’t have time to make lentil and ham soup in the slow cooker.

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function.

Add oil and warm for a few minutes.

Add onion and celery; saute for 2 minutes.

Add carrots; saute for 4 minutes.

Add garlic and cook for 2 minutes.

Stir in ham lentils basil oregano and thyme.

Add chicken broth tomato sauce and water.

Stir in bay leaf.

Close and lock the lid.

Select high pressure according to manufacturer’s instructions; set timer for 8 minutes.

Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer’s instructions 10 to 40 minutes.

Remove lid carefully.

Discard bay leaf.

Stir salt lemon juice and pepper into the soup.

Authentic Louisiana Red Beans and Rice

Authentic Louisiana Red Beans and Rice

Authentic Louisiana Red Beans and Rice
This easy authentic Louisiana red beans and rice recipe features Cajun seasoning and andouille sausage for hearty, comforting flavor.

After washing the beans, soak them overnight in a big pot of water.

In a skillet, heat the oil over medium heat.

For three to four minutes, sauté the garlic, onion, bell pepper, and celery in olive oil.

After rinsing, add the beans to a big pot with 6 cups of water.

Beans and cooked vegetables are combined.

Garnish with bay leaves, parsley, and thyme sage and cayenne pepper used in cajun seasoning.

After bringing to a boil, turn down the heat to medium-low.

for 2 1/2 hours, simmer.

Add sausage to the beans, then simmer for another 30 minutes.

Cheddar-Beer Fondue

Cheddar-Beer Fondue

Cheddar-Beer Fondue
Cheddar and beer fondue is easy to prepare and is perfect for dipping bread, vegetables, or apples at your next dinner party or special occasion.

In a bowl, combine flour and cheddar cheese.

In a fondue pot, gently boil the beer while stirring in the mustard powder, garlic sauce, and Worcestershire sauce.

Stir the cheese mixture into the beer mixture gradually.

Reduce heat to low; cook and stir mixture for about five minutes, or until cheese melts.

Reuben Soup

Reuben Soup

Reuben Soup
Individual servings of this Reuben soup recipe are topped with a slice of pumpernickel bread and Swiss cheese, then broiled to form a crust on this corned beef and sauerkraut soup.

Cook onion and celery in butter in a large saucepan over medium-high heat until tender; stir in flour until smooth.

Gradually stir in water and bouillon; bring to a boil.

Reduce heat to low and simmer for 5 minutes.

Stir in corned beef sauerkraut cream and 1 cup cheese.

Cook and stir until slightly thickened about 30 minutes.

Preheat the broiler.

Ladle soup into 8 oven-proof bowls.

Top each serving with a slice of bread; sprinkle 1/4 cup cheese on top of each slice of bread.

Place in the oven under broiler until cheese melts and lightly browns.

Brennan’s Irish Soda Bread

Brennan's Irish Soda Bread

Brennan’s Irish Soda Bread
Real Irish soda bread was and still is a straightforward loaf that is quickly assembled, baked, and made with only a few ingredients. An old family recipe is provided here for your St. Patrick’s Day celebrations.

It takes about 10 minutes for the milk and vinegar to start curdling after you’ve combined them.

Set oven to 400 degrees Fahrenheit (200 degrees C).

Cooking sheet greased.

Combine the flour, sugar, baking soda, and salt in a bowl.

Turn the dough out onto a surface that has been dusted with flour after incorporating the soured milk gradually into the flour mixture until the dough just comes together.

Shape into a circle after a few rounds of kneading.

The dough should be placed on the prepared baking sheet.

To release steam and aid in the bread maintaining its round shape, cut an X into the top of the dough with a sharp knife.

Bake for about 45 minutes in a preheated oven until golden brown.

Peanut Butter Protein Balls

Peanut Butter Protein Balls

Peanut Butter Protein Balls
These quick-to-make protein balls require no baking and have a ton of healthy, sweet flavor.

Combine milk peanut butter oats chocolate chips protein powder and cinnamon in a medium mixing bowl and mix.

Scoop and shape into balls using a spoon.

Place into a freezer bag and store in the freezer.

Apple Cider-Cranberry Bread

Apple Cider-Cranberry Bread

Apple Cider-Cranberry Bread
This moist cranberry and apple cider bread is full of fall flavor, quick to prepare, and ideal for breakfast, brunch, or snack time.

Set the oven to 350 degrees Fahrenheit (175 degrees C).

A 9×5-inch loaf pan should be sprayed with cooking oil.

In a large bowl, mix the flour, sugar, cranberries, walnuts, baking powder, baking soda, and salt.

In a different bowl, whisk together the vegetable oil and apple cider eggs until foamy.

Pour into the prepared loaf pan after moistening the flour mixture with the apple cider mixture.

Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.

Moist German Sheet Pan Apple Cake

Moist German Sheet Pan Apple Cake

Moist German Sheet Pan Apple Cake
This delicious and moist German sheet pan apple cake has 3 layers – a pastry layer, an applesauce layer, and an almond streusel layer.

Preheat oven to 400 degrees F (200 degrees C).

Line a rimmed baking sheet with parchment paper.

Combine 3/4 cup plus 2 tablespoons sugar 1/4 cup butter and 2 teaspoons vanilla sugar in a large bowl; beat with an electric mixer until smooth and creamy.

Add eggs one at a time beating well after each addition.

Beat in lemon zest with the last egg.

Combine 2 3/4 cups flour and baking powder.

Sift over butter mixture and quickly beat into batter with the electric mixer running on low speed.

Combine apple slices lemon juice and cinnamon sugar in a bowl and fold into batter.

Spread batter onto the prepared baking sheet.

Spoon applesauce onto batter and spread out evenly.