Recipe Roundtable-Easy Corn Muffins

Ingredients:

2 boxes Jiffy corn muffin mix

1 can creamed corn

1 to 2 cups shredded cheddar cheese

Chopped jalapenos or bacon would make nice additions

Mix ingredients in a bowl and bake according to directions on box. I’ve made them in a 9×13 pan, as muffins and as mini muffins. All are delicious and kids love them.

Recipe Roundtable-Easy Cobbler

You know when you open a Martha Stewart Living or Better Homes and Gardens, there’s always an editorial of beautiful people in crisp linen shirts enjoying a beautiful meal in the middle of a beautiful field?

Well, this is how we do it Missouri style.

In the driveway!

I think we had just as much fun, if not more!

No crisp linen shirts here. In fact no shirts at all!

I had some blackberry tarts frozen, so I heated them in the oven and served them with vanilla ice cream.

The neighbors brought this amazing peach cobbler. Its so simple I thought I’d share the recipe with you.

Ingredients:

Stick of butter

2 cups of fresh or frozen fruit or more (whatever looks right)

1 cup of self rising flour*

1 cup of sugar

1 cup of milk

Preheat oven to 350. Place stick of butter in 9×13 pan and place in preheating oven to melt. In a bowl lightly stir together self rising flour, sugar and milk. After oven in preheated and butter is melted dump fruit over butter. Pour batter over fruit and bake until batter is golden brown and fruit it bubbling hot. Best served with ice cream!

*If you don’t have self rising flour, you can make your own by adding 1 1/2 tsp of baking powder and 1/2 tsp salt to a cup of all-purpose flour

For more Recipes head over to Big Binder.

Recipe Roundtable-Bruschetta

Ingredients

4 tomatoes, chopped and seeded

Hand full of basil cut chiffonade style

Olive Oil

Balsamic Vinegar

French baguette

Garlic powder

Salt and Pepper

Slice baguette into 1/2 inch slices, arrange in a single layer on a baking sheet. Mix  1/2 cup of olive oil and two teaspoons of garlic powder in a bowl. Brush both sides of baguette with olive oil mixture. Broil until golden brown. Repeat on other side.

Mix chop and seeded tomatoes and basil in a bowl.  Drizzle with olive oil and balsamic vinegar. Season with salt and pepper to taste.

*If you’d like a little extra garlic kick, add a tablespoon of minced garlic to the bruschetta.

*You could also add some cubed fresh mozzarella, shredded mozzarella or sprinkle with grated parmesan.

For more Recipe Roundtable visit The Big Binder.