This much loved mix has been around since Mabel White Holmes invented it in the 1930s. 

You know how to make it, a box of mix, 1 egg and 1/3 cup of milk, stir together, leaving it a bit lumpy and bake in 400 degree oven in an 8x8 pan for 20-25 minutes.

There are so many variations, so many things you can add, and I do occasionally.  Green chiles, onions, bacon, corn kernels, they all bump up the flavor profile but the older I get the more simple I make it.  

Here's my go to, and I don't measure.  I take a heaping serving spoon of sour cream, I'm guessing 1/4 - 1/3 cup, add it to the Jiffy mix, add an egg, and then stir, adding just enough milk after the initial stir to get it to pouring consistency.  If you've made it before, you know how it should look and it's very forgiving.

Before I add the wet ingredients, I put an 8" iron skillet, don't use a 9", it's too big, on the stove, pour in a bit of olive oil and then sprinkle a tablespoon or so of the mix in the bottom, letting it get hot and start to bubble a bit.  Meanwhile, stir together the wet ingredients into the dry, pour in the skillet and bake at 400 for the 20-25 minutes.  By getting the skillet hot first and adding a bit of the mix to the skillet, it gives the crust a depth of color after you bake it.

I usually turn it upside down on a platter to cut, and it comes out perfect every time. It's always really moist when you use the sour cream.  This is seriously good cornbread, pinkie swear it is 🤤

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Recently Parade Magazine's website gave a tip to make your Jiffy Mix Cornbread 10X better.  I haven't tried it, but it is interesting.

1 stick of butter

1/2 cup of honey. 

Just add the melted honey butter to the baking pan, prepare the Jiffy cornbread mix according to the package directions, pour the batter on top of the honey butter and bake. 

The trick to making the perfect honey butter Jiffy cornbread is to not mix everything together. No mixing is required because all the magic bakes up in the oven, giving you a rich, tender golden cornbread with crispy, caramelized edges and a sweet perfume to scent your kitchen the moment the oven door opens. 

On top of adding flavor, the honey butter adds moisture, which means your cornbread will stay soft for days. 

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Well, their's a new kid on the block and it's yummy, yummy.  Our grandson Ben is visiting it this week, he says this is almost as good as his moms, but neither is a good as Starbucks.  Ben is twelve and he's been a Starbucks Pumpkin Bread fan since he was a toddler.  So for him, every pumpkin bread is measured against Starbucks, it's his holy grail . So for him, for this one to rank with his two favorites, you know it's good!   

From my perspective, this, as well as my mother's recipe that I also posted below are just the best, ever!

I'm just posting all three recipes, you can decide which you want to bake.  They're all excellent.

First is this new kid on the block recipe. I got it from Miss Annie's Home and Kitchen.  A great place to visit, the woman has wonderful recipes, or you can follow her on Facebook.

Here is Annie's recipe, with my modification, I upped the cinnamon:

Ingredients

1 1/3 cups vegetable oil

5 eggs

1 16-ounce can pumpkin

2 cups all-purpose flour

2 cups sugar

1 teaspoon salt

1 teaspoon cinnamon - I changed this to 2 teaspoons

1 teaspoon nutmeg

1 teaspoon baking soda

1 (5.1 ounce) large package OR 2 (3 ounce) packages vanilla instant pudding

Steps

Preheat oven to 350 degrees.

Mix oil, eggs and pumpkin in mixing bowl and beat well.

Add flour, sugar, salt, cinnamon, nutmeg, and baking soda to pumpkin mixture and mix until well blended.

Stir in pudding mix with mixer until well blended.

Pour into greased loaf pans.

Makes 2 loaves

Bake in 8x4"size loaf pans, 9x4 makes loaves that are too flat.  

Bake for 55 minutes or 1 hour until toothpick comes out clean

4 cups broccoli florets
1/2 cup GOLDEN raisins
1/2 cup red onion rings
1/2 cup sliced raw mushrooms
6 slices bacon, crumbled - I always add more bacon, I usually double it

Dressing:

3 eggs, beaten
1 cup sugar
1 tablespoon dry mustard
 1/4 tsp. salt
1/2 cup white vinegar
1/2 cup water
1 Tablespoon cornstarch
1/3 cup Hellman's Mayonnaise
3 Tablespoons butter

Mix together broccoli, raisins, mushroom and onion rings.  Set aside.

Mix dressing ingredients ell - eggs, sugar, dry mustard and cornstarch.  Set aside.

Heat vinegar, water and salt to boil.  With whisk, add egg mixture stirring constantly.  Continue to stir and cook until thick on medium low heat.  

Remove from heat and add 3 Tablespoons of butter and 1/3 cup Hellman's Mayonnaise.  DO NOT USE MIRACLE WHIP.

Cool dressing  and refrigerate in quart jar if making dressing ahead.  This make 2/3 quart of dressing and keeps for several days.

This keeps well if you toss ingredients and put in fridge overnight.  I never add bacon until I'm ready to serve it as bacon gets soft.

Oh my, this cake is just so good, it's indescribable.  It's better than grandma's homemade chocolate cake, it's better than Aunt Edna's secret recipe that she won't share, it's better than any cake you can buy in a bakery, it's just that that good!   If you've been looking for a decadently moist homemade chocolate cake with silky chocolate frosting, look no more, your search has ended.  This recipe dates back to the 70's, it's definitely stood the test of time and has been passed down for generations, now

I make this cake, my friends make it, my daughter-in-law requests it every year for her birthday.  It's just the best homemade chocolate cake, period! The only thing that could possibly improve this is just to drink it with a glass of cold milk. 

Ingredients:

* 2 cups white sugar

* 1 3/4 cups all-purpose flour

* 3/4 cup HERSHEY®'S Cocoa Powder

* 1 1/2 teaspoons baking powder

* 1 1/2 teaspoons baking soda

* 1 teaspoon salt

* 2 eggs

* 1 cup milk

* 1/2 cup vegetable oil

* 2 teaspoons vanilla extract

* 1 cup boiling water

* 1/2 cup butter

* 2/3 cup HERSHEY®'S Cocoa Powder

* 3 cups confectioners' sugar

* 1/3 cup milk

* 1 teaspoon vanilla extract

Directions:

1. Heat oven to 350 F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "Perfectly Chocolate" Chocolate Frosting.

Frosting:

4. To make "Perfectly Chocolate" Chocolate Frosting: Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.

What Do I Bake This In?

1.  One Pan Cake: Grease and flour 13x9x2-inch baking pan. Heat oven to 350 F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

2.  Two Layer Cake in 9" Pans.  Don't do it!  The layers will be too flat, trust me...

4.. Three Layer Cake: Grease and flour three 8-inch round baking pans. Heat oven to 350 F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

5.. Bundt Cake: Grease and flour 12-cup Bundt pan. Heat oven to 350 F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost

6.. Cupcakes: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350 F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

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I've made this recipe since the 70's and it's still a family favorite after all these years.  Serve it with mashed potatoes, corn, hot rolls and coleslaw and it's comfort food at it's finest.  

1 (10 1/2 ounce) can Campbell's Condensed Golden Mushroom Soup, divided, you only use 1/4 cup in the Salisbury steak, the rest you. mix with water for the gravy.

1 1⁄2 lbs ground round - I used chuck

1 ⁄2 cup plain dry breadcrumbs

1 large egg, beaten

1 ⁄2 cup chopped onion

salt and pepper

garlic powder - about 1/2 tsp.

1 ⁄3 cup water

Steps

Sauce onion in a tablespoon of olive oil until soft.  If you omit this step they can be crunchy

Combine 1/4 cup of the can of soup with ground beef, bread crumbs, egg, onion, salt, pepper, and garlic salt; mix well.

Shape into 6 patties.

Place in shallow baking dish.  I line with parchment paper for easy cleanup. 

Bake at 350 degrees for 30 minutes.

Drain off fat, if needed

Combine remaining soup and the 1/3 cup water; pour over patties.

Bake an additional 10 minutes or until thoroughly heated.

Notes

We like a lot of gravy so I use an additional can of Golden Mushroom Soup, not listed above.  I add 1/3 cup water to the soup, warm it in a saucepan and pour over the potatoes when we serve it.

Pizza doesn't get better than this!  Many, many years ago we had a neighbor named Jack and he made the BEST pizza!  He perfected his dough and gave me the recipe.  This is Chicago style, decadent pizza and it's beyond delicious.  It's a bit of work, making homemade crust, but so worth the effort and the Cuisinart simplifies things.  Don't be tempted to buy a premade crust for a shortcut, the crust is what makes the pizza so good.

This recipe make 2 pizzas

Pizza Dough

4 cups bread flour

1 pkg. yeast

1.3 cups warm water

2.5 tbs. oil

1 tsp. salt

.5 tsp. sugar

Put the warm water with a 1/2 teaspoon on sugar in the Cuisinart, add one package of Red Star yeast sprinkled on top and let it set for 10 minutes until it starts to form bubbles. The sugar activates the yeast. Once it's active and bubbles, add the flour, salt and oil. Using dough hook, let it spin until all the dough doesn't cling to the sides and it forms a smooth ball, about 8-10 minute.

Dump into an oiled bowl and let it set until doubles. Punch down and you are ready to roll out. 

Sauce for 1 pizza:

8 oz. can tomato paste, thinned with a bit of water

pinch of sugar

1/2 tsp. garlic powder

1 tsp. oregano

add additional spices to taste, Italian seasoning is a good option

If making sausage pizza, brown sausage lightly

Assembly:

Roll out crust in a circle, I use a pizza stone which I sprinkle with cornmeal

Add tomato sauce, preferred meat, sautéed sausage or pepperoni, mushrooms and raw veggies, if desired, then top all with parmesan cheese.

Bake in preheated 400 degree oven for 10 minutes, take out of oven and add mozzarella, the amount you add depends on how much cheese you like, I usually add 1/2 to 3/4 a lb. of cheese per pizza.  Bake an additional 10-15 minute or until edges are brown.

It's never too early to start planning your Thanksgiving menu.  

I went into my archives and found this post from 2008.  I had asked my friends for their favorite Thanksgiving dishes, the ones they make for family and friends.

So many good recipes, after you click on the link below, just hover over the name of what you're interested in, click and it will link to the recipe.  Nothing like planning ahead...

http://munchiebusiness.com/thanksgivingrecipes08.html

~ Jan

Here you have it, folks—a summer salad that's bursting with flavors and textures. The combination of lettuce,  crispy bacon, and blue cheese creates a harmony of tastes that will make your taste buds sing with delight. I also like to change it a bit by adding nuts and apples.  Whip up this salad for your next backyard barbecue, potluck, or a refreshing weeknight dinner. It's the perfect way to celebrate summer's bounty and savor the sunny season. So, go ahead, grab your salad bowl, and enjoy this scrumptious creation. Happy summer salad-ing!

Ingredients

Iceberg lettuce - if you're not a fan of wedge salad, just chop your own it's so much fresher than bagged

.5 lb. of thick sliced bacon

1/2 cup cherry tomatoes

1/2 cup dried cherries or cranberries - totally optional

1 large smith apple, chopped.  Honeycrisp never disappoint, again optional

Chopped egg (optional

1/2 cup toasted pecans or walnuts, and the final optional ingredient, just to mix it up a bit

I like lots of blue cheese on this, but cheddar works too if you aren't a fan of blue cheese

I'm going to give you two options for dressing, of course Blue Cheese Dressing is the classic, but if you don't care for it, the Sweet Balsamic is ahhh-mazing...

Classic Blue Cheese Dressing

4 ounces blue cheese crumbles

1/3 cup buttermilk

1/3 cup sour cream

1/2 cup mayonnaise

1 Tablespoon parsley chopped

1/4 teaspoon garlic powder

salt and pepper to taste

Steps

In a small bowl add the blue cheese crumbles and buttermilk. Mash the crumbles with a fork.

Add in the sour cream, mayonnaise, parsley, garlic powder, and salt and pepper and whisk. Add in more buttermilk if you want a thinner consistency.

Sweet Balsamic Dressing

1/2 cup canola oil*

1/3 cup sugar or more to taste

4 tablespoons good balsamic vinegar

1/8 teaspoon dry mustard (I actually prefer a squeeze of yellow or Grey Poupon mustard)

Few twists of fresh cracked pepper, always use fresh cracked, the flavor just zings

Directions

Put all of the ingredients in a jar, put on the lid and shake until blended. 

*I use canola oil instead of olive oil so that I can refrigerate what I have left.  Olive oil congeals in the fridge, canola oil doesn't.

I added OXO links.  I'm really loving this smaller size salad spinner this summer.  Why?  Because you can wash your lettuce, spin it dry and put the whole container in the fridge.  Works for me and I'm such a fan of OXO products, they never disappoint...

#SummerSaladInspiration

#CheeseLoversDelight

#FreshAndFlavorful

#SaladGoals

#SummerEats

#SaladPerfection

#CrunchyGoodness

#CheeseObsession

#SavorTheFlavors

#SummerSensations

#TastyAndTangy

#SaladAddict

#FoodieFaves

#SaladTime

#jancooks

#jancooksrealfood