White River Sour Cream Cornbread

White River Sour Cream Cornbread

Source: some cookbook but I don't know which one

Yield: 16 servings

Ingredients

3/4 cup flour

1/4 cup sugar 

1 tsp baking powder 

1/2 tsp baking soda 

1/2 tsp salt 

1 1/4 cups cornmeal 

1 egg slightly beaten 

1 1/4 cups sour cream 

1/3cup vegetable oil 

Directions

Preheat oven to 400 degrees. 

Sift together flour, sugar, baking powder, baking soda, and salt in a medium bowl. 

Stir in corn meal.

In separate bowl, combine eggs , sour cream, and vegetable oil. Add to dry ingredients until moistened. Pour into a greased 8-inch square pan. Bake for 15-18 minutes. (For muffins, bake for approximately 12 minutes or until knife inserted in the center comes out clean.) Do not overbake.

If you freeze some, prepare to serve by removing cornbread from freeze bag and allow to thaw at room temperature.

Ham Pasta Salad

Ham Pasta Salad 

Source: adapted from https://www.heathershomemadekitchen.com/ham-pasta-salad/

Prep Time: 30 minutes 

Chill Time: 1 hour 

Servings: 8 

Ingredients 

8 oz box small pasta, (rings, shells or macaroni) 

1 cup diced ham 

1 cup frozen peas, thawed

4 oz mild cheddar cheese, cubed 

1½ cups mayo or miracle whip 

1 tablespoon sugar 

1 teaspoon lemon juice 

¼ teaspoon salt

½ teaspoon pepper 

Directions

Cook pasta according to package directions, drain, rinse with cold water and set aside. In a large bowl, whisk together the mayo/miracle whip, sugar, lemon juice, salt and pepper. Add the pasta, ham, peas and cheese. Gently fold together until it is mixed thoroughly. Cover and chill until ready to serve.

Cinnamon Roll Cake

Cinnamon Roll Cake

Cake Bottom 

3c. flour 

¼ tsp salt 

1 c sugar 

4 tsp. baking powder 

1 ½ c. milk 

2 eggs 

2 tsp vanilla 

½ c. butter, melted 

Mix everything except for the butter together. 

Slowly stir in the melted butter and pour into a greased 9x13 pan. 

Cake Topping 

1 c butter, softened 

1 c brown sugar 

2 tbsp flour 

1 tbsp cinnamon 

Mix all the ingredients together until well combined .Drop evenly over the batter and swirl with a knife. 

Bake at 350 for 28-32 minutes 

Glaze 

2 c powdered sugar 

5 tbsp milk 

1 tsp vanilla 

While warm, drizzle the glaze over the cake.

Gluten Free "Monster" Cookies

Monster Cookies 

Source: Evonne Anderson

Makes a LARGE batch. (I cut it in half when I made it for my family.)

1 c butter (or margarine.)  

2 ½ c brown sugar 

2 c sugar 

6 eggs 

2 ½ c peanut butter 

4 tsp baking soda 

 9 cups oatmeal 

¼ c vanilla 

2 c nuts (opt.) 

chocolate chips or M&Ms as desired. 

Mix and bake at 350 degrees for 10 minutes. 

Here's the recipe halved:

1/2 c butter

1 1/4 cups brown sugar

1 cup sugar

3 eggs

1 1/4 cups peanut butter

2 tsp baking soda

4 1/2 cups oatmeal

2 tbsp vanilla

1 cup nuts

chocolate chips or M&Ms as desired. 

Gluten Free Pancakes

Pancakes

Source: Evonne Anderson

Makes 6-8 pancakes.

½ milk 

1 c rolled oats 

2 tbsp sugar 

2 tsp baking powder 

½ tsp salt 

1 tbsp oil 

2 eggs 

 Mix all ingredients in a blender until thoroughly mixed. Let stand for 5 minutes and then cook.

Pea Salad with Red Onions and Cheese

Pea Salad with Red Onions and Cheese

Prep Time: 10 minutes
Chill for 4 hours
Total Time: 4 hours, 10 minutes
Source: https://www.saltysidedish.com/pea-salad/ 

Ingredients
16 oz. frozen peas thawed and drained
6 strips bacon cooked and cut into small pieces*
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup diced red onion
1 cup real mayonnaise
salt and pepper

Instructions
In a large mixing bowl combine thawed peas (drained of any excess water), cut bacon, diced red onions, shredded cheddar cheese, and mayonnaise, and mix all pea salad ingredients together well. Season salad with salt and pepper and mix again to incorporate seasonings.
Refrigerate pea salad 4 hours or overnight. Mix well before serving to prevent settling.
Chill for at least 4 hours and keep cold prior to serving.

* I used a bag of bacon bits instead, and it tasted fine.

Tip: 

If you like red onion but do not want it to overpower the pea salad, soak red onion pieces in cold water for up to 30 minutes, drain, dry, and then add to salad.

Blueberry Zucchini Bread

 Blueberry Zucchini Bread

Source: Danette Carter

Time (estimated): 80 minutes, including cooling time.

3 eggs

1 cup veg oil 

3 tsp vanilla

2-1/4 cups sugar

2 cups shredded zucchini 

3 cups flour

1 tsp salt 

1 tsp baking powder

¼ tsp baking soda

1 tbsp ground cinnamon

1 pint blueberries

Preheat oven to 350 lightly grease 4 mini loaf pans.

Beat together the eggs, oil, vanilla and sugar. Fold in zucchini.

Beat in the flour, salt, baking soda, baking powder and cinnamon. Gently fold in blueberries

Bake 50 minutes.

Cool 20 minute  in pans.