Corn Bread

Ingredients

• 1-1/2 cups all-purpose flour
• 3/4 cup cornmeal
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 1 egg, beaten
• 4 tablespoons butter, melted

Directions

• Combine the first five ingredients. Add milk, egg and butter; stir until dry ingredients are moistened. Pour batter into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until golden brown and a toothpick inserted near center of bread comes out clean. Serve warm. Yield: 9 servings.

Bryant's 1st place Chili

(Sweet and Hot)

1 lbs Lean Hamburger

1 lbs Hot Italian Pork Sausage

1 Can Red Beans

1 Can Black Beans

1 Can diced tomatoes

1 Can Tomato sauce

2 Bell Peppers

1 Jalapeno Pepper

2 Anaheim Chilies

3 Garlic Cloves

1 Red Onion

5 TBSP Chili Powder

½ TBSP Cumin

½ TBSP Oregano

½ TBSP Salt

½ TBSP Paprika

½ - ¾ Cup Honey

Brown Hamburger and Italian sausage and set aside. Sauté peppers, chilies, garlic, and onion in 2 TBSP olive oil. Add all ingredients in Crockpot and cook medium for 2-4 hours. Ten to fifteen minutes before serving add ½- ¾ cup honey.

Peanut butter Cookies (Mom)

1/2 cup shortening (butter flavor)
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 1/4 cup flour
1/2 t. baking powder
3/4 t. baking powder
3/4 t. soda
1/4 t. salt

Combine wet ingredients and cream. Mix dry ingredients together and then add to creamed mixture. Roll into balls place on cookie sheet and then flatten with fork one way and cross other way to form waffle pattern on top. Bake 375 for 8-10 minutes.

Peanut Blossoms (Pillsbury)

1 pkg Yellow Cake Mix
1 C. Peanut Butter
1/3 c. water
1 egg
about 60 chocolate kisses

Heat oven to 350. In a large bowl combine cake mix, peanut butter, water, and egg. Stir by hand until dough forms. Shape into balls.

Bake at 350 for 9-11 min, until golden brown. Immediately top each cookie with kiss, pressing down firmly so cookie cracks around edge.

Shortbread Lemon Bars (Taste of Home)

36 servings.

Ingredients:
1 1/2 cup all-purpose flour
1/2 cup confectioners' sugar
1 t. grated lemon peel
1 t. grated orange peel
3/4 cup cold butter, cubed

Filling:
4 eggs
2 cups sugar
1/3 cup lemon juice
1/4 cup all-purpose flour
2 t. grated lemon peel
2 t. grated orange peel
1 t. baking powder

Topping:
2 cups (16 oz) sour cream
1/3 cup sugar
1/2 t. vanilla extract

Directions:
In a food processor, combine the flour, confectioners' sugar, and lemon and orange peel. Add butter, cover and process until mixture forms a ball.

Pat into a greased 9x13 inch pan. Bake at 350 for 12-14 minutes or until set and the edges are lightly browned.

In a large bowl, combine all the filling ingredients. Pour over hot crust. Bake for 14-16 minutes or until set and lightly browned.

In a small bowl, combine topping ingredients. Spread over filling.

Bake 7-9 minutes longer or until topping is set. Cool on a wire rack. Refrigerate overnight. Cut into bars just before serving. Store in the refrigerator.

Soft and Chewy Rice Cereal Treats (Carolyn Adams)

I honestly don't think I have tasted a better Rice Crispy treat.



2 lbs mini marshmallows
1 Cube Margarine (I use Butter)
14 c. Rice Cereal (13.5 oz box)
2 t. pure vanilla or 4 t. imitation vanilla

Pour dry cereal into large buttered mixing bowl. Butter 9x13 cake pan or large cookie sheet (I use a jelly roll cookie sheet). In a 6 quart pan, melt margarine over medium heat, add marshmallows and fold/stir until melted. Remove from heat and add vanilla. Pour over rice cereal, fold/mix until cereal is covered. Put in cake pan or cookie sheet. Press down lightly with buttered or wet fingers.

TIPS:
* Use fresh marshmallows (loose in bag, check the expiration date).
* Use Kellogg's or Albertson's brand rice cereal. (I use whatever kind I have and they still turn out really good).
* Melt margarine and then add marshmallows all at once.
* Melt, don't cook marshmallows and stir/fold marshmallows while melting.
* When marshmallows are mostly melted, remove pan from stove and add vanilla---quickly stir in.
* Pour melted marshmallows over cereal and fold----- cover all cereal.
* Put cereal mixture in 9x13 cake pan or large cookie sheet---- press lightly and quickly with buttered fingers.