Jen's Secret Recipe Corn Muffins

Tonight I wanted Macaroni and cornbread. I always cheat and make cornbread from a mix, but this time, I discovered something incredible. I had some leftover buttermilk, so I used that. Then I went to reach for the eggs and...realized I didn't have any. No problem right? I just added a little vegetable oil. Dave normally doesn't respond to food until they day after when he'll say something like "hey, can we have that yellow stuff again sometime?". Tonight though, the first words out of his mouth was "Write this recipe down!". So, now I have my very own "secret recipe", but I'll share it with you. I'd have posted a picture, but dave ate them all. I'm using a photo from myrecipes.com instead.

INGREDIENTS

1 package Martha White Corn Muffin Mix
1/2 cup buttermilk
1 tbsp vegetable oil

DIRECTIONS

1. Preheat oven to 350 degrees and spray muffin tin with cooking spray.
2. Measure milk in a 2 cup measuring cup and add 1 tbsp of vegetable oil. Stir in muffin mix until well incorporated.
3. Poor into muffin tins until about 2/3 full and bake for 20-30 minutes or until golden brown.

Yeilds 6 corn muffins.

Todd's Famous Blueberry Pancakes

I made these tonight and they were UNbelievably good! Dave's first bite include a "oh man", and he wouldn't even put butter or syrup on them. They're THAT good.

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INGREDIENTS

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 tablespoon white sugar
1 egg
1/2 cup skim milk
1/2 cup buttermilk

1/2 tablespoon butter, melted
1/2 cup frozen blueberries, thawed

DIRECTIONS

1. In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

To Die For Blueberry Muffins

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INGREDIENTS
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh or frozen blueberries

1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Salsa Chicken

INGREDIENTS

1 lb Chicken breasts or tenders
1/2 packet taco seasoning
salsa
cheese

DIRECTIONS

1. Pre-heat oven to 350 degrees.
2. Sprinkle 1/4 packet of seasoning onto the bottom of a baking dish. Place chicken in dish and sprinkle remaining seasoning over chicken.
3. Top with as much salsa and cheese as your little heart desires.
4. Bake covered with foil for 25-35 minutes until chicken is cooked through, and then bake uncovered for 5 minutes to melt any cheese that hasn't melted