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Jalapeno Cornbread- Magnolia Table

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Is there anything more Midwestern than a good slice of cornbread?! Seriously, whenever people mention cornbread my first thought is one of our family dinners with a big bowl of chili with a hearty slice of cornbread. It’s just one of those Midwestern staples you can’t help but love. So when I saw it in the Magnolia Table cookbook I knew it was my next recipe to review! And I was so excited to review it!

First off, this recipe is so darn easy! It doesn’t take any time to put together (except pickled – jalapenos if you so choose). The ingredients aren’t expensive making this the perfect go to side dish for any soup or dinner you might be making. The recipe calls for two optional ingredients jalapenos and ___. I opted for neither and instead cut up one jalapeno (seeds included) and threw that into the liquid mixture. I knew my husband would like the kick of spice that came along with it. My next attempt will include the pickled jalapeno option, but for today the raw jalapenos were included. The recipe does take a hot minute to bake — 50 minutes — but as long as you do this before the rest of your dinner prep you should be good to go!

Now for the one downside I have and this is towards cornbread in general. It’s a very dry dish. It’s just the way its meant to be and that’s totally okay. This is a home-style dish that is served with extraordinary amounts of butter. So be prepared to have butter on the side otherwise this is very hard to get down. Regardless, this recipe is perfect for what it was intended to be and is definitely one that I will keep in my back pocket for future family dinners.

Jalapeno Cornbread

From Magnolia Table by Joanna Gaines

Ingredients
  

  • 4 Tbsp Butter (Melted)
  • 1 Cup All-Purpose Flour
  • 1 Cup Fine Yellow Cornmeal
  • 1 Tsp Salt
  • 1/2 Tsp Garlic Powder
  • 1 Cup Heavy Cream
  • 2 Eggs
  • 1 Cup White Corn (I used yellow)
  • 1/4 Cup Chopped drained pickled jalapenos (I used raw jalapenos) – OPTIONAL
  • 1/4 Cup Chopped roasted pimientos – OPTIONAL

Instructions
 

  • Preheat the oven to 375 degrees
  • Butter a circular baking dish — It calls for a cast iron but mine is too big for a small recipe like cornbread. If you have a smaller cast-iron skillet use it!
  • Whisk flour, cornmeal, salt and garlic powder and set aside
  • Whisk melted butter, cream and eggs
  • Add liquid ingredients to the dry flour mixture. Add the corn, jalapenos and pimientos. It states to not overmix them just mix until moist.
  • But the mixture into your circular baking pan and cook for 50(ish) minutes. Once the endges are golden brown and the top is starting to brown is when you take it out. Stick a knife or toothpick in to make sure it's cooked through.
  • Cut into individual sections. I did 8, but the recipe calls for 6.
  • Serve warm with a heaping amount of butter! Enjoy!

Spicy Sausage Stuffed Mushrooms

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Every once in a while I get in the mood for some stuffed mushrooms. Personally, I love stuffed mushrooms that have cheese in them, always a crowd-pleaser! But for those like my husband who can’t handle cheese or just don’t like cheese; this is the stuffed mushroom recipe to go to! This recipe is super easy and doesn’t take long to do! It is best utilized as an appetizer but it’s great for dinner as well! If you try the recipe let me know your thoughts below!

Spicy Sausage Stuffed Mushrooms

Quick and Easy Stuffed Mushrooms. Perfect for those with dairy allergies as there is no cheese in this recipe!

Ingredients
  

  • 1/2 Jalapeno
  • 1/2 Medium Yellow Onion
  • 2 Celery Stalks
  • 1/2 pkg Hot & Spicy Ground Sausage
  • 2 pkg Baby Mushrooms
  • 2-3 tbsp Olive Oil
  • 1 tsp Oregano
  • 1 tsp Black Pepper
  • 1 tsp salt

Instructions
 

  • Preheat the oven to 350 degrees
  • Finely chop onion, jalapeno, and celery stalks and combine in a bowl
  • Using a small pan on medium heat add 1 tbsp of olive oil and cook the sausage
  • Once the sausage is cooked combine with the veggies in the bowl and transfer back to the small pan
  • Let the ingredients simmer on low heat for 5 minutes
  • On a large baking sheet — place all the mushrooms (stems gone) with distance between them
  • Take 1-2 tbsps of olive oil and lightly coat the mushrooms
  • Using a spoon, take your sausage mixture and stuff the mushrooms. I normally have fallout and I let that cook regardless. Always good to have more mix!
  • Place in oven for about 10 minutes or until tops of mushrooms look wrinkly
  • Remove and serve!

Granny’s Monkey Bread Review

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Monkey see — Monkey do! I have always always always loved monkey bread. I remember having this as a special treat on Christmas morning and it was always the perfect breakfast. So for our 5-year anniversary this year I decided to make this breakfast for my husband and I! I thought this Granny’s Monkey Bread from Self Proclaimed Foodie sounded amazing! So today is my review of this recipe. Please note the original recipe is linked below for your reference.

Overall Review: 3/5

Before I get to the ingredients and instructions based on my experience, I did want to go over my review of this recipe. I personally think this turns out a bit more ‘buttery’ than I would like. It was still really good and tasty, especially right out of the oven. But the butter taste is pretty overwhelming. I did post all the pictures from my experience so you can see the steps and how everything turned out. I definitely will try another monkey bread recipe in the future! If you have a good Monkey Bread recipe I should try let me know if the comments!

Granny’s Monkey Bread Review

My review of Granny's Monkey Bread from Self Proclaimed Foodie

Ingredients
  

  • 24 ounces Buttermilk Biscuits
  • 1 cup Sugar
  • 2 tsps Cinnamon
  • 1 cup Butter
  • 1/2 cup Brown Sugar

Instructions
 

  • Preheat the oven to 350 degrees
  • Cut the biscuits into sections of 4. Kitchen scissors are easier to cut if you have them!
  • Combine one cup of sugar and 2 tsps cinnamon in a bowl
  • Toss the cut biscuits in the sugar/cinnamon mixture — I had to do them in small groups to make sure they all got an even coating.
  • Once you have the pieces coated in the sugar/cinnamon mixture– carefully place them in the bundt pan
  • In a small saucepan place the remaining sugar/cinnamon mixture. Its supposed to be about a cup, if it doesn't fill a full cup I would personally add more to make sure you have a full cup
  • Add 1 cup(2 sticks) of butter to the saucepan
  • Let the ingredients melt together — I whisked them to get it to the right consistency
  • Pour this on top of the biscuits in the bundt pan. Try to make it as even as possible
  • Place in the oven for about 12-14 minutes until golden brown and no doughy butter comes out when you put a knife in it.
  • Flip the bundt pan on a plate and serve!

Notes

To see the full recipe from Self Proclaimed Foodie go to https://selfproclaimedfoodie.com/grannys-monkey-bread/.