Quick and Easy Cornbread

Quick and Easy Cornbread

Quick-and-Easy-Cornbread_8311_400Ingredients

1 cup cornmeal
1/2 teaspoon salt
4 teaspoons baking powder
1 cup all-purpose flour
1 cup milk
1/4 cup vegetable oil
1 egg

Optional: 3 tablespoons sugar

 

Instructions

Pre-heat oven to 425°F.

Grease an 8-inch square baking pan.

Mix all dry ingredients together in a large bowl.

Add the wet ingredients to the bowl and mix well.

Mix until the dry ingredients are moistened and the mixture is smooth.

Pour mixture into the prepared baking pan.

Cook for 20-25 minutes, until the edges start to brown and pull away from sides of pan.

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Book Review: Book Review: 150 Best Recipes for Cooking in Foil: Ovens, BBQ, Camping by Marilyn Haugen

Book Review: 150 Best Recipes for Cooking in Foil: Ovens, BBQ, Camping by Marilyn Haugen

When I (David) was a young boy, I was a boy scout and a girl scout.  You see, my mother was the troop leader and I went to all the meetings.  I was about the same age as most of the girls, so I got to participate in the meetings.

The boy scouts taught some about outdoor cooking and outdoor living, but the girls learned much more.  They learned how to make life outside a lot like it was indoors.

One thing they taught was cooking in the coals of a campfire using foil.  Well, 150 Best Recipes for Cooking in Foil: Ovens, BBQ, Camping by Marilyn Haugen would be an excellent resource for those who want to make camping a lot more fun and a lot less like eating a brontosaurus burger cooked until it is burnt.

Once, we boy scouts had to cook on the fire for ourselves and our fathers. The fathers could not help.  I made what we called Steak in Aluminum Foil. While the others were eating those burnt brontosaurus burgers and severely overdone hot dogs, Dad and I were chowing down on a delicious steak, potatoes, onions, and carrots. I can only imagine what I could have done had I had this outstanding resource.  Even the eleven year old boy that I was could have made great food by following this book.

I have to give 150 Best Recipes for Cooking in Foil all five stars.  It is very well-written and has many outstanding recipes.

 

We were sent a complimentary copy of this book.  We are under no obligation to write any review, positive or negative.

We are disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255.

Notice: This post contains affiliate links. If you click a link and make a purchase, we may financially benefit from your transaction, at no additional cost to you. Thank you for your support.

From the Kitchen of McClendon Villa is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Basic Bread

Basic Bread

This recipe yields two loaves.

Sliced-Bread_8275_400

 

Ingredients

1 cup milk
2 TBSP unsalted butter
1/2 cup warm water
2 packages active dry yeast
2 TBSP sugar
1 TBSP salt
1 cup warm water
6-7 cups unbleached all-purpose or bread flour

 

 

Instructions

Heat milk and butter in small saucepan until butter melts.Set aside to cool.

Mix yeast with 1/2 cup warm water (100-110°F) and set aside.

Add sugar, salt and 1 cup warm water (100-110°F) to large bowl. Stir.

Add milk and butter mixture to the sugar/water mixture.

Add yeast water to bowl and stir.

Start adding the flour to the large bowl, 1 cup at a time. After 4 or 5 cups of flour have been added, it gets harder to stir, so turn it out onto a floured surface. Continue to work in flour until the dough is no longer sticky.

Place dough into a large bowl that has been greased. Turn dough several times to coat it with the shortening. Cover and let rise in a warm place for 1 hour, or until doubled in size.

Punch down dough. This should be done gently.  

Turn dough out onto floured surface. Knead for approximately 5 minutes.

Divide dough in half. Roll it around a little and then press into a rectangle. Roll up dough jelly roll-style. Pinch the seams and turn under the ends.

Preheat oven to 375°F.

Place dough into 2 greased loaf pans. Cover and let rise in a warm place until doubled again, about half an hour.

Bake for approximately 45 minutes. The crust should be a golden brown.

Flip loaves out of pans onto a clean kitchen towel. Let cool before cutting.

Book Review: Ninja Foodi: The Pressure Cooker that Crisps: Complete Cookbook for Beginners: Your Expert Guide to Pressure Cook, Air Fry, Dehydrate, and More by Kenzie Swanhart

Ninja Foodi: The Pressure Cooker that Crisps: Complete Cookbook for Beginners: Your Expert Guide to Pressure Cook, Air Fry, Dehydrate, and More by Kenzie Swanhart

Available September 25, 2018

We do not have a Ninja Foodi at McClendon Villa. When we were sent a review copy of Ninja Foodi: The Pressure Cooker that Crisps: Complete Cookbook for Beginners: Your Expert Guide to Pressure Cook, Air Fry, Dehydrate, and More by Kenzie Swanhart, we had to evaluate it based on the question, “Are these instructions easy enough for David, who has very limited skills in the kitchen, to follow?”

The answer to that question is a resounding, yes. These recipes are clear and easy to follow. They have enough detail to tell first-time users of the Ninja Foodi how to use it and what attachments to use to make each dish.

These easy to understand recipes list all the ingredients needed, prep time, different cook times and temperatures, detailed instructions along with serving information regarding serving size, calories, etc.

If we had a Ninja Foodi, we would take it into the kitchen of McClendon Villa and demonstrate. Perhaps we will get one soon.

Please watch our video review and subscribe to our YouTube channel. Thank you!

We were sent a complimentary review copy of Ninja Foodi: The Pressure Cooker that Crisps from the publisher. We are under no obligation to write any review, positive or negative.

We are disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255.

Notice: This post contains affiliate links. If you click a link and make a purchase, we may financially benefit from your transaction, at no additional cost to you. Thank you for your support.

From the Kitchen of McClendon Villa is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

3 Ingredient Biscuits

3 Ingredient Biscuits

3-Ingredient-Biscuits_8219_400

 

Ingredients

2 cups self-rising flour
1/3 cup shortening
2/3 to 1 cup full-fat buttermilk

Note: This recipe can be successfully doubled.

 

 

Instructions

Preheat oven to 450°F. Lightly grease baking pan.

Put flour into large mixing bowl.

Using a pastry cutter (or two forks), cut the shortening into the flour until the mixture looks like crumbs. Squeeze a handful of it into your hand. If it stays together, you are ready for the next step.

Add buttermilk to the flour/shortening mixture. Mix until the milk is worked in and turn dough onto a floured surface. Knead a few times, until dough is no longer sticky.

Roll out to about a 1/2 inch thickness. Cut out biscuits with a 3-inch cutter and place on greased baking pan.

Bake at 450°F for approximately 10 minutes.

Book Review: Kid Chef Junior: My First Kids Cookbook by Anjali Shah

Kid Chef Junior: My First Kids Cookbook by Anjali Shah

Available October 9, 2018

If you are looking for a great way to spend quality time with your kids, Kid Chef Junior: My First Kids Cookbook by Anjali Shah is one possible answer.

What could be more fun than making simple recipes that are fun and entertaining?

This book is full of easy to follow recipes that don’t take long to make and are just plain fun.  We will be working with the publisher to see if we can make some of the recipes over on our From the Kitchen of McClendon Villa YouTube Channel.

We give Kid Chef Junior all five stars and a happy face bowl of guacamole to boot.  It is well-written, full of kid jokes, and just plain fun. It would make a wonderful addition to your family home evening.

Your copy will provide you with loads of fun and a great time to bond with your kids.

We were sent a complimentary copy of this book.  We are under no obligation to write any review, positive or negative.

We are disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255.

Notice: This post contains affiliate links. If you click a link and make a purchase, we may financially benefit from your transaction, at no additional cost to you. Thank you for your support.

From the Kitchen of McClendon Villa is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Choco Bombs

Choco Bombs

Choco-Bombs_8194_400Ingredients

1 Cup Light Brown Sugar
1 Cup White Granulated Sugar
1 Cup (2 sticks) of butter, softened.
2 tsp Vanilla Extract
2 tsp Hot Water
1 tsp Baking Soda
2 Eggs
½ tsp Salt
3 Cups All Purpose Flour (You can use Rice Flour)
1 Cup M&Ms
1 Cup Chocolate Chips

Instructions

Preheat oven to 350 °F.

Cream together the white granulated sugar (1 cup), light brown sugar (1 cup), and two sticks of butter (1 cup).

Fold in  2 tsp vanilla extract, 2 tsp hot water, 1 tsp baking soda and 2 eggs.

Stir until well blended.

Stir in 3 cups all purpose flour and 1/2 tsp  salt.

Add 1 cup M&Ms and 1 cup chocolate chips .

Fold in until well blended.

Measure out rounded ½ tablespoonfuls of batter and roll into balls.

Place balls onto cookie sheet which has been sprayed with non stick baking spray.

Place cookie sheet into oven and bake at 350°F for 10-12 minutes until edges are starting to turn golden brown.  

Remove from oven and allow to rest for two minutes.

Fast and Easy Homemade Brownies

Fast and Easy Homemade Brownies

Fast-and-Easy-Brownies_8066_400

 

Ingredients

2 large eggs at room temperature
1 tsp vanilla extract
1 cup granulated sugar
⅓ cup cocoa powder
½ cup self rising flour
½ cup (1 stick) salted butter, melted then cooled to room temperature

 

 

Instructions

Preheat oven to 350°F.

Melt butter and let it cool as you assemble the other ingredients.

Beat 2 large eggs in large mixing bowl. Stir in 1 tsp vanilla extract.  Gradually stir in 1 cup granulated sugar, ⅓ cup cocoa powder, and ½ cup self-rising flour.

Gradually stir in ½ cup (1 stick) melted and cooled salted butter.

Mix all ingredients together until it is blended.  Be careful not to over stir. Pour batter into 8 inch square pan that has been greased (with shortening, not spray) and floured. Spread batter so that it covers pan evenly.  

Bake for 20-22 minutes at 350°F.

Easy Yeast Rolls

Easy Yeast Rolls

Yeast-Rolls_7687_400

 

 

Ingredients

1 pkg active dry yeast
1 TBSP sugar
3/4 cup warm water (approximately 110°F)
2 1/2 cups baking mix

 

Instructions

Add warm water, yeast, and sugar to a large bowl. Let sit until yeast and sugar dissolve.

Add baking mix and mix well.

Turn onto a lightly floured surface.

Knead for about 5 minutes, until smooth and elastic.

Shape the dough into 24 small balls.

Place on greased baking pan.

Cover and let rise in a warm area for about 30 mins. until doubled.

Bake for approximately 10 mins. at 400°F, or until golden brown.

Announcing: From the Kitchen of McClendon Villa

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Welcome to From the Kitchen of McClendon Villa!

The mission of From the Kitchen of McClendon Villa is to help remove “I can’t!” from the vocabulary of new and inexperienced cooks.

We seek to offer easy recipes, ideally frugal in nature, to help encourage self-confidence in the kitchen.

In addition to recipes, we will share tips and techniques, along with book and product reviews, to help you get to a point of “Yes, I can do it!”

Here is our first recipe video.  It is from an old family recipe that I call “Aunt Charlotte’s Peanut Butter Cookies”.

Aunt Charlotte’s Peanut Butter Cookies

Aunt Charlottes Peanut Butter Cookies

 

Ingredients

1 cup peanut butter
1 cup sugar
1 egg
1 teaspoon vanilla extract

 

 

Instructions

Preheat oven to 350°F.

Mix all ingredients together until well blended.

Roll rounded tablespoonfuls of dough into balls and place on greased or sprayed cookie sheet.

Using a fork, press a criss-cross pattern into the dough balls.

Cook for 12-14 minutes, just until the edges start to brown.

Remove from oven and cool on cookie sheet for at least one minute before removing to a cooling rack.