Is it true …are we really going to see more SNOW?
Well we know it won’t last much longer…haha…but let’s think spring and remember May Baskets!
Do you remember making cone shaped May Baskets out of bright colored construction paper, using your favorite colors from your crayon box, decorated with your art work? You attached a pretty ribbon, went out and picked wild violets or baked some sweet treats, put them in the baskets and off you went to the neighbors to sneak it on their door knob before anyone saw you. You rang the door bell and ran as fast as you could so they wouldn’t catch you. If they did catch you… they kissed you! It was fun trying to get away and keep a secret whose door you went to.
Tomorrow is May1st…bring back a tradition or with this May SNOW, invite your neighbors for a fun breakfast, lunch or dinner. Sturdiwheat products are so easy and delicious, your neighbors and family will love it!
Our Midwest Corn Bread makes this an excellent addition to your holiday table. Or – Just your everyday side dish!
8 Cups cubed prepared corn bread – (Sturdiwheat Midwest Corn Bread Mix)
8 Tbls unsalted butter
2 Cups chopped onion
1 Cup chopped celery
1 Red bell pepper chopped
1 Green bell pepper chopped
2 Cloves minced garlic
1/4 – 1/2 cup Minced parsley
1 tsp Dried thyme or 1 Tbls Fresh minced
1 pound Cooked Breakfast Sausage
1/4 tsp red pepper
3/4 tsp salt
1/2 tsp pepper
1-3 to 1 Cup chicken stock
1-2 Large eggs beaten (optional)
Toast cubed corn bread in 400 degree oven until golden brown.
Heat butter and saute onions, celery, bell peppers and garlic.
Remove from heat and stir in parsley, sage, thyme, sausage, red pepper, salt and pepper.
Stir butter mixture into toasted corn bread and toss gently until well combined.
Stir in stock and eggs until lightly moist. May not have to use all of it.
Bake uncovered in large shallow baking dish @ 350 degrees until top has formed a crust and stuffing heated through. 30-40 minutes
A new twist on Sturdiwheat Cornbread Mix.
This Cornbread Mix is so easy.
Measure water and melted butter.
Mix.
Into the pan. Into the oven.
Enjoy
And it comes out of the pan without even greasing the pan.
When putting the batter into the pan, put 1/2 on the batter in – - sprinkle with a cup of blueberries – - cover with the rest of the batter. YUM!
I used frozen blueberries from last summer and they worked perfectly.
Sturdiwheat Cornbread Mix. Making your life easier.
Hey Hot Cakes!
I spent a long weekend “up north” at a 50th Class Reunion. Stayed with my sister and her husband for a few days. The reunion was great. Getting reaquainted with long lost classmates was an absolute delight.
Eating at TootSweet’s is also a treat! She pulled out the Sturdiwheat Midwest Corn Bread and worked some additional magic.
She added whole kernal corn off the cob (freshly picked) – Make sure it is
relatively dry when adding it to the Sturdiwheat mix. Then a good portion of onion and jalepeno, both diced. The rest of the recipe is the same as on the package directions.
What a great summer breakfast this made on the deck. Cornbread, melon, cheese, and deviled eggs. Birds singing and flitting around. Chipmunks hoping for some dropped cornbread. Hummingbirds a bit put out because we are eating too close to their feeder. And us. Enjoying the day and the beautiful morning, natural backyard and breakfast, thanks to TootsSweet and Sturdiwheat.
Give this addition to Midwest Corn Bread a try. You will enjoy both the cornbread and the compliments.
Thanks again, TootsSweet! And Sturdiwheat!
Don’t forget the Sturdiwheat Cornbread Mix also comes in Lemon and Orange. Again – Sturdiwheat – Helping you look great in the kitchen.