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
Searching for that perfect cornbread.
I admit – having an iPad in the kitchen is wonderful. It is so handy for finding ideas and recipes. And having thousands of recipes available through the Internet is a great way to find recipes that are new and even some that give us a new twist on our favorites. Google is your kitchen friend! I Googled “cornbread recipe” and received “about” 1,100,000 hits in less than two-tenths of a second. Now THAT is too many for me — so what’s next?
Where does one go for perfect cornbread? How about Sturdiwheat? Oh – you thought that Sturdiwheat only had dynamite pancakes and awesome bread? Look behind Door Three! This cornbread is excellent. Moist. Flavorful. And as always, Sturdiwheat has made your kitchen an easier and more pleasant place to be.
With Sturdiwheat, of course, you can always just add water (and in this case some melted butter) and that’s it. Or – you can try some new tricks of your own. This time I used the Lemon Corn Bread. And added some frozen blueberries.
Follow the simple instructions on the package. When the batter is ready, spoon half of it into the bottom of the 8″ x 8″ pan. Sprinkle a cup of fresh or frozen (thawed) blueberries on the batter. Top with the remaining batter. Baking may take an additional 5 minutes because of the moisture in the blueberries. The cornbread is done when a toothpick inserted in the center comes out dry.
The light lemon flavor and the blueberries combine for an excellent result. Use it for brunch, for breakfast, for a mid-day snack, or for an addition to an appetizer table. It didn’t stay around for long. Color this Lemon-Blueberry Cornbread GONE!
Sturdiwheat. As always – Putting a smile on your kitchen time.
A new twist on Sturdiwheat Cornbread Mix.
This Cornbread Mix is so easy.
Measure water and melted butter.
Into the pan. Into the oven.
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.
A new twist for Sloppy Joes!
For a 9″ x 13″ pan size
(For 8″ x 8″ pan size divide quantities in half including the cornbread)
2 lbs lean ground beef
1 c. Chopped onion
2 cans (15oz) tomato sauce
2 TBSP brown sugar
4 tsp Worchestershire sauce
2 tsp yellow mustard
Preheat oven to 350°. In Skillet cook ground beef and onion over medium-high heat, stirring occasionally, until thoroughly cooked.
Stir in tomato sauce, brown sugar, worchestershire sauce and mustard. Cook for 3 min or until simmering.
Prepare Sturdiwheat cornbread according to package (just add water and butter or oil).
Pour hot sloppy joe mixture into baking pan and immediately spoon corn bread mixture over the top.
Bake 25 to 35 min until a toothpick inserted into the center of topping comes out clean.
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.