Golden Sweet Cornbread

Chay is not a fan of cornbread because he thinks it's too dry. Well this recipe takes cornbread to a whole new level. It is moist and delicious. I grabbed this from my friend Emily. She made it once for me and all I could say was "This is like corncake not cornbread."

Ingredients:

1 cup all purpose flour
1 cup cornmeal
2/3 cup white sugar
3 1/2 teaspoons baking powder
1 tsp salt
1 egg
1 cup milk
1/3 vegetable oil

Directions:

1. Preheat oven to 400 degrees. Spray or lightly greese 9 inch round cake pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk, and oil until well combined. Pour batter into prepared pan.
3. Bake in preheated oven for 20-25 minutes or until toothpick comes out clean. DO NOT OVER BAKE.

The key is to make sure you take it out of oven slightly before it looks done.

Secret Fried Halibut

I found this recipe on Food.com HERE.  It is super yummy!  I've tried lots of fish recipes lately and this is my favorite halibut recipe so far.  Sometimes when I make it, I think I made way too much.  Nope - it gets all gobbled up!

• 1 medium halibut fillet (approx 3 lbs)
• 2 cups white flour
• 1 tablespoon seasoning salt
• 1 teaspoon ground pepper
• 1 pinch onion powder
• 1/2 cup mayonnaise
• 1 tablespoon yellow mustard (or to taste)
• 6 tablespoons vegetable oil (amount will vary)

Directions:

1. 1
   Cut halibut into portion size pieces (this will vary with every family); set aside.
2. 2
   In gallon ziplock bag combine all dry ingredients; seal bag and shake to mix.
3. 3
   In small bowl combine mayonnaise and mustard; mix thoroughly (secret ingredient!).
4. 4
   Add some oil to skillet over med heat until oil begins to ripple. You will need to add more oil in small amounts at a time throughout cooking.
5. 5
   Add halibut a few pieces at a time to skillet until full. DO NOT OVERLAP FISH. Cook until just beginning to brown on bottom side and flip. Once turned, lightly baste browned side of fish with mayonnaise mixture. Turn fish once more and repeat basting. The key to this step is to re brown basted sides of fish before removing from pan. The pieces should turn a deep brown (not black but close). That is when you know they are done.
6. 6
   Serve while still hot. (May be kept in warm oven until all fish is done).

Roasted Parmesan Potatoes

These potatoes are YUMMY!!!  Why haven't I been cooking my potatoes like this all along?!  This recipe comes from a Lion House cookbook.

4 medium potatoes, peeled
1 TBS oil
3 TBS grated Parmesan cheese
2 TBS fresh parsley, chopped
1 tsp paprika
1/2 tsp garlic powder
1 tsp salt
1/8 tsp cayenne pepper

Preheat overn to 450 degrees.  Line a cookie sheet with foil and spray with nonstick cooking spray.  Cube potatoes and place in a medium bowl; toss with oil.  In another bowl, combine the rest of the ingredients.  Add to potatoes and toss to coat evenly.

Arrange potatoes on the baking sheet and bake about 25 minutes or until lightly brown, turning once halfway through baking.  Makes 4 servings

Barbecue Beef Ribs (crockpot)

3-4 lb beef short ribs
1 onion, chopped
1 C. ketchup
1/4 C vinegar
1 TBS Worcestershire sauce
1 1/2 tsp. salt
2 tsp. paprika
1 tsp. chili powder
1/2 tsp. dry mustard
1/2 C. water

Place all ingredients in slow-cooker.  Cook on high 4-5 hours or low 8-10 hours.  During last 45 minutes of cooking time, mix tsp. cornstarch with 1/4 C. water.  Slowly add to juices.  Cook until thickened.

Easy Fruit Cobbler (crockpot)

This recipe comes from the Mormon Pantry crock pot cookbook.  I made it yesterday...it is simple, easy and delicious!

2 cans fruit pie filling
1 12-oz can evaporated milk
1 yellow cake mix

Pour pie filling into 6-quart slow-cooker.  Combine cake mix and milk; spread over pie filling.  Cover and cook on high 1-2 hours or low 3-4 hours until cake is done in center. (Note: If edges are brown and center isn't done, turn off cooker.  Allow to sit in hot stoneware pot until done.)