Honey Glazed Honey Corn Muffins

Had these with some chili, they were yummy, especially with honey butter.

Honey Corn Muffins

1 Cup corn meal
1 Cup all purpose flour
3 teaspons baking powder
1/2 teaspoon salt
5 tablespoons butter, melted
1 egg well beaten
1 Cup milk
1/2 Cup honey
1 teaspoon vanilla

1. Preheat oven to 350 degrees F.
2. Mix together dry ingredients: flour, baking powder, salt, and corn meal.
3. In a separate bowl, whisk together wet ingredients: egg, milk, melted butter, and honey.
4. Add wet mixture to dry mixture and beat until smooth, but don't over mix.
5. Bake in greased muffin pans at 350 degrees F. for 20 minutes

Honey Glaze:
For a sweet glaze, mix together 2 tablespoons honey to 1 tablespoon warm water. Brush on top warm muffins and allow muffins to sit for 5 minutes to dry.

Honey Butter

1/2 Cup salted butter
1/2 Cup honey

1. Place butter in small bowl.
2. Slowly add honey until butter reaches desired consistency.
3. Refrigerate until ready to use.

Super Chunky Chicken Soup

I have been trying to "experiment" with some new meals lately (trying to change up the routine). I wanted to make a chicken soup, but didn't find a recipe I really liked, so I winged it (note to self, winging it not always a good idea).

3 boneless skinless chicken breasts
2 cans chicken broth
1 Cup chopped carrots
1 Cup chopped celery (about 3 medium stalks)
4 medium potatoes (white, yukon gold, or red baby are best) cubed
1 1/2 cups uncooked seashell pasta
1 small onion, finely chopped
1 clove garlic, finely chopped
1 tablespoon dried parsley flakes
1/2 teaspoon oregano
2 chicken bouillon cubes
Salt
Pepper

Directions:

1. Place chicken breasts in a large stock pot (or other large pan) and cover with hot water (about 1 inch above the chicken).
2. Boil chicken for about 20-30 minutes.
3. Remove chicken, and shred with forks.
4. Pour water from pan into separate bowl.
5. Place chicken, veggies, and seasonings in stock pot.
6. Pour both cans of chicken broth into stock pot.
7. Measure out 2-3 cups of water from the bowl (the chicken stock from boiling the chicken breasts), and add to stock pot.
8. Bring soup to boil over medium heat.
9. Bring heat down to low, and let soup simmer for 20-30 minutes (until veggies and potatoes are tender).
10. Serve Hot!!

This turned out better than I had expected, and was pretty good. I might add some more garlic and salt if I made it again. You can also add other veggies if you want.

We served with some nice soft wheat bread (which I did NOT make, bought it at the commissary, but it was delish).

Baked Macaroni and Cheese

I don't know about everyone else, but my kids love mac and cheese! I am not a fan of the boxed kind (too many memories of the broke college student days), so I decided to try out a homemade bake version.

Bake Macaroni and Cheese

8 oz Macaroni (elbow is easiest, but you can be creative)
1/4 Cup margerine or butter
3 Tablespoons of Flour
1/8 tsp salt
1/8 tsp pepper
2 Cups milk (for even creamier mac and cheese you can use evaporated milk)
2 Cups shredded cheddar cheese
1/4 Cup grated parmesean cheese
Topping:
1/2 Cup bread crumbs
1/4 Cup grated Parmesean cheese
1 1/2 Tablespoons melted butter

1. Preheat oven to 350 degrees F.
2. Boil macaroni for about 10 minutes.
3. Melt margerine in sauce pan.
4. Add salt, pepper and flour, mixing until smooth.
5. Add milk slowly, stirring until mixture reaches smooth consistency.
6. Cook over medium heat until it thickens and begins to boil.
7. Lower heat and add cheddar cheese and 1/4 cup of parmesean, stirring until smooth and all cheese is melted.
8. Drain macaroni (do not rinse).
9. Place macaroni in 3 quart baking dish and pour cheese mixture over it.
10. Stir until macaroni is well coated.
11. Mix bread crumbs, 1/4 cup parmesean, and melted butter until mixture is crumbly.
12. Sprinkle crumb mixture over macaroni.
13. Place dish in oven.
14. Bake at 350 for 20-25 minutes.

**Choose your cheese: the sharper the cheddar, the stronger the taste. You can also go for a white cheddar, for a different look.

**You can add some onion or leeks for a more "grown up" taste.