Moribyan's Cornbread

 This is hands down the best cornbread recipe EVAR.  Make it.  Works great to sub GF flour too!  You can also make these into cupcakes as well for individual servings.

Ingredients

BATTER

• 1 1/3 cup all purpose flour
• 2/3 cup yellow corn meal
• 1 1/4 teaspoon salt
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda 
• 1/2 cup white sugar
• 1/3 cup light brown sugar 
• 1/2 cup unsalted butter, browned 
• 2 large eggs 
• 1 cup buttermilk 
• 3 tablespoons heavy cream 

HONEY BUTTER

• 1/4 cup unsalted butter, melted
• 3 tablespoons honey
• optional: flakey sea salt

Instructions

1. Preheat oven to 375°F.
2. Line an 8 x 8 or 9 x 9 baking pan with parchment paper or spray/butter it instead to prevent sticking.
3. Start out by browning the butter. To a pan over medium heat, add the butter. Cook for 5 to 6 minutes until it starts to bubble and then brown. Make sure not to cook it any further or it can burn. Transfer it to a bowl and allow it to cool so it's not hot.
4. To a large mixing bowl, whisk together all purpose flour, corn meal, salt, baking powder, baking soda, white sugar, and brown sugar.
5. Add the eggs, buttermilk, heavy cream, and browned butter to the same bowl. Whisk until you have a very smooth batter consistency.
6. Transfer the batter to baking pan and pop in the oven to bake for 25 to 28 minutes or until a toothpick comes out the center clean.
7. While it bakes, make the honey butter by combining melted butter and honey in a small bowl.
8. Take the cornbread of the oven and allow it to cool for 10 to 15 minutes.
9. Then slice the cornbread and brush the top with honey butter. Optional, add a sprinkle of flakey sea salt and enjoy warm!

Recipe from Cornbread | Moribyan

Kim's Everything But the Kitchen Sink Chili

 

Kim’s Everything But the Kitchen Sink Chili

3 TBLS olive oil                               

1 green bell pepper, chopped

5 pounds lean ground beef           

1 red bell pepper, chopped

1-1/2 pounds sweet Italian sausage          

2 large onions, chopped

2 – 14 ounce cans whole tomatoes

1 TBLS balsamic vinegar

3 – 8 ounce cans tomato sauce     

2 – 14 ounce cans red kidney beans  

2 jars chili sauce

2 – 7 ounce cans diced green chilies         

½ cup tequila

4 cloves garlic, minced                   

1tbsp beef bouillon

1 TBLS Worcestershire sauce      

3 TBLS to ½ cup chili powder

2 TBLS paprika                               

1 TBLS ground cumin

2 tsp salt                                          

1 tsp ground black pepper

1 TBLS brown sugar                      

1 TBLS dried oregano

 

Brown the ground beef and sausage in oil, drain.  Add rest of ingredients.

Cook in a crockpot on low for 8 hours

Jalapeño popper dip

 This is one of my favorite game day dips. I have made this many times over the years and it continues to be a favorite. You can make this the night before and just heat it before serving. You can also make this in a crockpot and toast the panko separately.

Jalapeño Popper Dip

Ingredients:
2 (8 oz.) packages cream cheese, softened
1 cup mayonnaise
1 (4 oz.) can chopped green chiles, drained
1 (4 oz.) can diced jalapeño peppers, drained
½ cup shredded Mexican style cheese
½ cup shredded mozzarella cheese
1 cup Panko breadcrumbs
½ cup grated Parmesan cheese
Cooking spray

Directions: 
Preheat the oven to 375˚ F.  In a medium bowl, combine the cream cheese, mayonnaise, green chiles, jalapeños, and shredded cheeses.  Mix thoroughly with a spoon or spatula until smooth and evenly combined.  Spread the mixture into a baking dish (approximately 9 x 9-inches).

In a second bowl, combine the Panko and Parmesan and stir with a fork until combined.   Sprinkle over the cream cheese mixture in the baking dish.  Spray lightly with cooking spray.  Bake for 25-30 minutes or until the mixture is hot and the topping is golden.  Serve warm with baguette slices, vegetables, etc. as desired.

Source: My Baking Addiction