Honey Cornbread Muffins

Hands on Time:10 mins
Total Time: 45 mins
Makes 12 muffins

4 TBS (1/2 stick) butter, melted plus more for the pan
1.25 cups flour
3/4 cup cornmeal
1.5 tsp baking powder
1 tsp salt
1/5 tsp baking soda
2 eggs
1 cup buttermilk
1/3 cup honey

Heat oven to 375. Butter muffin tin.

In medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.

In a large bowl, whisk together eggs, buttermilk, honey and melted butter. Add the flour mixture, stir to combine.

Divide the batter amongst the muffin cups and bake until golden brown and toothpick comes out clean.

*Can store at room temp for up to a day. Warm in foil if desired.

**Tried this one. Got a so-so rating from both of us. Good, but a little sweet. Must do as muffins, consistency isn't right and its too sweet to be cornbread.

Brownies

This one needs to evolve some, it needs to be chewier, but its a start.

1/2 cup butter
3 oz unsweetened baking chocolate*
1 oz semi-sweet baking chocolate*
1.25 cups sugar
1/2 cup walnuts (optional)
1 tsp vanilla
1/2 tsp dark rum (optional)
3 eggs
1.25 cups flour
1/4 tsp salt

Preheat oven to 375. Grease bottom of 8 inch square pan.

Melt both chocolates with butter in a medium saucepan over low heat. Stir constantly and watch scorching. Heat until smooth. Remove from heat.

Stir in sugar. Add eggs. Mix in flour, salt, vanilla, rum and nuts. Stir until just combined.

Spread mixture into pan.**

Bake for 25 to 35 minutes or until they shrink back from edges of pan. Cool before cutting.

Recipe can be doubled by putting twice the ingredients in a 13x9 pan and baking for 35-40.

*When I tried this one I didn't have the exact combo of chocolate they asked for. My improvisation of chocolate chips and chocolate powder worked fine.

**When I did it I sprinkled some extra chocolate chips on the top. I think it would also be good with Hershey's Syrup swirled in.

Rosemary Chicken

4 Chicken Thighs (~1.25 lbs total)

1.5 TBSP fresh Rosemary leaves, chopped finely

1 tsp lemon zest

1 tsp kosher salt

1/2 tsp ground pepper

Cooking spray

2/3 cup white wine

Remove bones and excess fat from chicken thighs, leaving skin in tact. Combine rosemary, zest, salt & pepper in a small cup. Rub over the chicken.

Place in a baking dish and bake at 350 until meat is done (guessing 30 mins). Flip if necessary.

Transfer chicken to plates and pour wine into the pan. Let boil 2 mins (may need to put on heat again). Spoon liquid over chicken.

**Note: The original of this recipe called for the chicken to be cooked in a skillet. This didn't work well when I tried it. I think the oven would provide for a more even cooking of the meat. Might require some improv regarding the wine though. Also, this picture isn't from this exact recipe**

245 cals/serving

17g fat

0 g fiber

Banana Chocolate Chip Cookies

2.5 cups flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 cup sugar
2/3 butter, softened
2 eggs
1 tsp vanilla extract
1 cup mashed bananas
2 cups semisweet chocolate chips

Preheat oven to 400. Grease cookie sheets. Mix flour, baking powder, salt, and baking soda together. Set aside.

Cream the butter with the sugar until light and fluffy. Beat in the eggs and vanilla. Mix in the mashed bananas. Add the flour mixture, and stir until just combined. Stir in the chocolate chips.

Drop by spoonfuls onto prepared cookie sheets. Bake in preheated oven for 12-15 mins.