Triple Spoon Cornbread

This is one of my favorite recipes.  I got the recipe about 8 years ago in Cooking Light Magazine.  So easy, and you really can’t go wrong.  I make it every year for Thanksgiving, or it is great with BBQ.  Chase loves it!

This moist, slightly sweet dish is a cross between corn bread dressing and creamed corn.


  • 1  cup  fat-free sour cream
  • 3  tablespoons  stick margarine, melted
  • 1  large egg
  • 1/2  cup  chopped onion
  • 1  (15.25-ounce) can no-salt-added whole-kernel corn, undrained
  • 1  (14 3/4-ounce) can no-salt-added cream-style corn
  • 1  (8 1/2-ounce) package corn muffin mix
  • Cooking spray



  1. Combine first 3 ingredients in a large bowl; stir well with a whisk.
  2. Stir in onion, corns, and muffin mix.
  3. Pour into an 8-inch square baking dish coated with cooking spray.
  4. Bake at 350° for 1 hour or until pudding is set and lightly browned.


Mint Chocolate Ganache Cake Balls



  • 1 (18.25 ounce) package chocolate cake mix
  • 1 (16 ounce) container prepared cream cheese frosting




  1. Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
  2. You are suppose to use a melon baller to scoop out the mixture, but I make them a bit bigger. I use my hands and scoop about 2 tablespoons of mixture and roll into a ball.
  3. Lay the balls on a cookie sheet, lined with parchment paper. Once all of the cake balls are rolled, put in the fridge or freezer for an hour.
  4. Take cold cake balls and dip in Mint Chocolate Ganache. Place the dipped balls on cookie sheet with parchment paper, put in fridge until ready to serve. (These will taste better the second day, once the ganache has really set. If you make them the day you are serving, make sure you have at least 3-4 hours, once dipped, to refrigerate.)


Mint Chocolate Ganache

  • 16 ounces chocolate chips
  • 2 cups heavy cream
  • peppermint extract (I add to taste, til it is as minty as I like it:)


I do this recipe in two batches, starting with 8 ounces of choc chips and 1 cup of cream. It is just easier to melt this way and it is nice to have a fresh batch to work with, half way through dipping. Since I really don’t have a recipe for my ganache and I eye everything, I am enclosing instructions from a recipe of Alton Brown’s. I have used this before and it is now the method I always use when making Ganache- it’s just so easy.
Place the heavy cream into a heat-proof bowl and microwave on high just until simmering, approximately 30 seconds. Remove the cream from the microwave and add the chocolate. Make sure the chocolate is completely submersed in the cream. Allow to sit for 2 minutes. Gently whisk until the chocolate is melted and combined with the cream, approximately 2 to 3 minutes.



Zucchini Bread

This is quickly becoming a favorite around here! I have already made it 3 times in the last month.  We eat it as fast as I can make it! I use Paula Deen’s Recipe.



  • 3 1/4 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground nutmeg
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs, beaten
  • 1/3 cup water
  • 2 cups grated zucchini
  • 1 teaspoon lemon juice
  • 1 cup chopped walnuts or pecans


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar.
  3. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice.
  4. Mix wet ingredients into dry, add nuts and fold in.
  5. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.

French Toast

This is hands down the best french toast I have ever tasted.  It has a nice toasty feel on the outside, but the inside melts in your mouth.  I add an extra bit of honey to my batter- just a dab! This is Alton Brown’s recipe- I think he has perfected it!


  • 1 cup half & half
  • 3 large eggs
  • 2 T honey, warmed in microwave for 20 seconds
  • 1/4 t salt
  • 8 slices of stale bread (brioche or challah work best)
  • 4 T butter


  1. Preheat the oven to 375.
  2. In a medium sized mixing bowl, whisk together half & half, eggs honey and salt.
  3. Dip each piece of bread into the mixture, soaking for 30 seconds on each side, and then remove to a cooling rack that is placed in a sheet pan.   Allow to sit for a minute or two.
  4. Over medium-low heat, melt 1 T of butter in a nonstick saute pan.  Place 2 slices of bread at a time into the pan and cook until golden brown, approx. 2-3 minutes per side.  Remove from pan and place, on the cooling rack.  Once all slices are done, place in the oven for 5 minutes.  Serve immediately with favorite toppings.  (I prefer pumpkin butter, blueberries and whipped cream.)





Gingerbread Boys

This recipe is pretty much taken verbatim from the “Joy of Cooking” – I’ve made a slight modifications, but not many. It’s just about perfection.



  • 6 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 5 teaspoons ground ginger
  • 5 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves (or allspice)
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt


  • 1 1/2 sticks unsalted butter (softened)
  • 1 1/2 cups packed light brown sugar
  • 2 eggs
  • 1 cup dark molasses
  • 1 tablespoon water


Step 1

Whisk together the dry ingredients in a large bowl and set aside.

Step 2

Blend together on medium speed until very fluffy the butter and the sugar. Once the sugar and butter are well blended, add the eggs, molasses and water

Step 3

Beat half of the dry ingredients into the wet mixture until well blended and smooth. Blend in the remaining flour mixture until well blended.

Step 4

Place the dough in a sealable plastic bag or wrap it in plastic wrap. Set aside the dough in a cool place (I always put it in the fridge even thought the directions say not to) for at least an hour (or for up to 3 days).

Step 5

Heat the oven to 350.
Generously flour your surface and knead the dough a bit to warm and soften it up. Roll out the dough to about 1/4 inch thick and cut out your shapes. I like to put the cookies on a piece of parchment paper or a cooking mat. Pop them in the oven for about 8 minutes. If you want them crispy, put ’em in for 10 minutes, but I like them chewy so it’s 8 or 8 and a half minutes for me.

Yield: 55 cookies