Corn Bread

Corn Bread

½ cup butter (softened) 2 cups wheat flour

1 cup sugar ¼ cup flax seed

2 eggs ½ cup cornmeal

1 cup milk 1 Tbsp baking powder

¼ cup honey ½ tsp salt

¼ tsp baking soda

Directions:

1. Prep Work: Preheat the oven to 350 degrees. Grease a 9x13 pan.

2. Mix the wet stuff: In a large bowl, cream the butter, sugar and eggs together. Then add the milk and honey and mix well.

3. Sift the dry stuff: Add the flour, flaxseed, cornmeal, baking powder, salt and baking soda to your sifter. Then sift directly into the bowl.

4. Mix together: Mix all the wet and dry together.

5. Optional Step: Mix in ⅔ cup corn. This is delicious! Unfortunately my picky two-year-old was not a fan. So this is here for the future!

6. Bake: Bake at 350 degrees for 30-40 minutes.

Garlic Cheese Fries

Garlic Cheese Fries

3 potatoes cut into fries

1 small garlic clove, minced

¼ cup grated parmesan

½ tsp oregano

¼ tsp salt

¼ cup butter, melted

Directions:

1.   Prep work: Preheat oven to 425 degrees and line two cookie sheets with foil or parchment paper.

2.   Cut up fries: Cut the potatoes up into fry-like pieces. We like them skinnier.

3.   Mix up dry stuff: Mix up parmesan, oregano, salt and minced garlic in a medium sized bowl.

4.   Turn it into a sauce: Add the melted butter, and mix until smooth.

5.   Coat the fries: Add the fries to the bowl and mix until all the fries are coated with yumminess.

6.   Place them on the pan: Place the fries on the cookie sheets.

7.   Bake: Bake them at 425 degrees for about 25-30 minutes. They will seem soft.

8.   Enjoy!

Notes: The Parmesan cheese is a "try it" food for IC patients. So if it doesn't work for you, leave it out. You could just make simple fries, bake them and sprinkle them with a little salt and they would still be yummy :)

Thanksgiving Stuffing

Thanksgiving Stuffing

1 cup butter                                                                1 Tbsp fresh marjoram (or 1 tsp dried)

10 garlic cloves, diced                                                 2 Tbsp fresh rosemary (or 2 tsp dried)

2 cups chopped celery                                                 1 tsp salt

2 cups finely chopped mushroom                                ¼ tsp pepper

½ cup chopped fresh parsley                                       15 cups dried bread cubes

2 Tbsp fresh sage (or 2 tsp dried)                                3 cups turkey broth (as needed)

1 Tbsp fresh thyme (or 1 tsp dried)                              2 eggs, beaten

1 Tbsp fresh oregano (or 1 tsp dried)

Directions:

1.     Melt butter in a skillet over medium heat. Then add garlic, celery, mushroom and fresh herbs into butter, stirring frequently.

2.     Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with dry herbs, salt and pepper.

3.     Pour in enough broth to moisten (the bread should absorb all the moisture), and mix in eggs.

4.     Transfer to a slow cooker, and cover (place a kitchen towel in between lid and top of crock pot to absorb moisture). Cook on low for about 4 hours (stirring about every hour, adding extra broth as needed).

Tips: If it is too soggy, remove the lid for the last half hour or so, if it is too dry, add more broth. You can prepare this early too. Just mix all the ingredients, except the eggs into a big bowl. Cover and chill until completely cold, then add the eggs and mix. Cover and refrigerate until morning, then cook on low all day. You could easily halve this recipe and it would still work out just fine. I just usually make it for big family gatherings so I make a ton :)