Category: Tuesday Recipes

Recipe Tuesdays: April’s Cornbread

This is really awesome cornbread.  April adapted this recipe from this one at No Ordinary Homestead.  She changed the vegetable oil to coconut oil and the all-purpose flour to whole wheat.

2 cups cornmeal (April grinds popcorn kernels for this)
2 1/2 cups milk
1 1/2 cups whole wheat flour (April grinds hers fresh)
1 tablespoon baking powder
1 teaspoon salt
2/3 cup white sugar
2 medium eggs
1/2 cup coconut oil

Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 15 minutes or more. Grease a 9×13 inch baking pan.
In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

Recipe Tuesdays: Maisen Potato Soup

I was going to post Sunday’s recap today along with this recipe, but I figured that might be too many posts in one day.  Please check out David Owens’s post on John 3 when you get a chance!

I think most of the families in our body have a version of potato soup that they bring to the meetings.  Here is mine:

Maisen Potato Soup

5 lbsYukongold potatoes
1 large onion
3 carrots (optional)
1 stick butter
2 cups cream
½ pound bacon, cooked until done
Salt to taste

Boil potatoes and onions together until the potatoes are tender.  Mash potatoes with water in pot.  Add butter, cream, bacon, and salt and heat through.  Alternatively, you can cook the onions with the bacon and add them at the end.

Tuesdays are recipe days once again!  Today’s recipe is from the Harris Family.

Slow-Cooker Pineapple Upside-Down Cake

1 can of pineapple slices (circles)
1 yellow cake mix + ingredients to make cake mix

1. Place pineapple slices in desired pattern on the bottom of the slow cooker.
2. Prepare yellow cake mix according to package directions.
3. Add pineapple juice to cake mix.
4. Pour cake mix over the pineapple slices in slow cooker.
5. Cook on high for 1 1/2 hrs or until done.

(You can substitute other fruit flavors or other cake mix flavors. If you use small, loose pieces of fruit, you may have to put a layer of aluminum foil between the fruit and cake mix so that it stays in place when you pour in the cake mix.)

Recipe Tuesdays: Dr. Pepper Cake

Taken with my not a great pic.


This recipe is only very slightly adapted from this one found at CopyKat Recipes.  The only thing I changed was the type of soda used in the recipe, which you can change to whatever dark soda tickles your fancy.

1 Stick of Butter
1 C. Dr. Pepper
1 Square of Semi Sweet Baking Chocolate
3/4 C. Miniature Marshmallows
1/2 C. Shortening
1/2 C. Vegetable Oil
2 C. Sugar
2 Eggs
3/4 C. Buttermilk
2 tsp. Vanilla
1/2 tsp. Salt
3/4 C. Cocoa (I used Hershey’s Special Dark cocoa…it gives the cake more richness and body.)
2 1/3 C. Flour
1 tsp. Baking Soda
1 1/2 tsp. Baking Powder

Place in a sauce pan butter, Dr. Pepper, semi sweet baking square and bring to a boil. Remove from heat and add marshmallows and stir until all is blended and the marshmallows disappear. Set aside to cool to room temperature.
In mixing bowl blend the shortening, oil, vanilla and sugar until fluffy. Add eggs and buttermilk and beat until smooth. Mix flour with baking soda, cocoa, baking powder and salt. Add half of flour mixture to shortening mixture and beat. Scrape bowl time to time to clean the sides so ingredients are blended in batter. Add cooled coca cola mixture and beat. Add remainder of flour mixture and beat until completely smooth, about 3 – 4 minutes. Batter will be thick.
Place batter into a 13″ x 9″ x ” 2 oiled and floured baking pan.
Set pan on top shelf in a preheated 350 degrees oven for 35 – 40 minutes. Check for completed baking time with a toothpick.

1 Stick of Butter
1/2 C. Cocoa
1/4 C. Dr. Pepper (plus 2-3 Tbsp. if needed)
3 C Powdered Sugar
1 tsp. Vanilla
1/4 C Hershey’s Chocolate Syrup

Cream butter, add cocoa, vanilla, Hershey’s Syrup, and Dr. Pepper, beat until smooth. Add powdered sugar a little at a time and beat constantly. Scrape the sides of bowl time to time to get all ingredients into the frosting. If the frosting seams a little dry add a little more coca cola and beat well.

Tuesday Recipes: Arkansas Beef Casserole

Enjoy a recipe from my Mammaw’s kitchen! She usually cooks this in a dutch oven, but here are instructions for a regular oven.

Arkansas Beef Casserole

2.5 lbs ground chuck
4 tbsp butter
2 small cans tomato sauce
1/2 tsp salt
1 tsp sugar
1/2 tsp pepper
1 tsp garlic juice
10 oz medium egg noodles, cooked to al dente
8 oz cream cheese
16 oz. sour cream
4 green onions, chopped finely
2  small cans cream of mushroom soup
2 cups shredded cheddar cheese

Brown ground chuck in medium saucepan in butter.  Do not drain.  Add tomato sauce, garlic juice, salt, pepper, and sugar, and combine.  Bring to a boil, reduce heat, and simmer for 30 minutes.  In a separate boil, combine cream cheese, sour cream, 1 cup of shredded cheese, and green onions.  In 2 9×13 pans, layer noodles, ground chuck mixture, sour cream mixture, mushroom soup, and the rest of the cheese.  Bake at 350 for 30 minutes or until bubbly.  Enjoy!

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