Famous Dave's Corn Bread with Honey Jalapeno Glaze

INGREDIENTS

Combine cornmeals, cake mix, baking powder, salt and cayenne in a bowl; set aside. Combine milk, buttermilk, oil, eggs, brown sugar and honey in a bowl and mix well. Add to the cornmeal mixture and mix gently - there should be no lumps, but do not overmix. Fold in the mayonnaise. Let rest, covered, in the refrigerator for 30 minutes or up to overnight. Heat oven to 400 degrees F.
Spoon the cold batter into a greased muffin tin or a cast iron skillet. Bake for 25 to 30 minutes or until a cake tester comes out clean and the top is golden brown.
In the meantime, make the glaze by heating butter in a saucepan until melted. Stir in jalapeno and bell pepper. Bring to a simmer. Stir in honey and cayenne. Bring to a simmer, stirring occasionally. Remove from heat. Drizzle over Corn Bread.1 cup yellow cornmeal
1 cup stone ground cornmeal
1 (9 ounce) package yellow cake mix
2 teaspoons baking powder
1 teaspoon salt
1/8 teaspoon cayenne
1/2 cup milk
1/2 cup buttermilk
1/4 cup vegetable oil
2 eggs, beaten
2 tablespoons light brown sugar
2 tablespoons honey
1 tablespoon mayonnaise
Honey Glaze:
1/2 cup butter
1 large jalapeno pepper, seeded, finely diced
3 tablespoons red bell pepper, finely diced
1/4 cup honey
1/8 teaspoon cayenne

METHOD

Tuscan Spinach and Tomato Crustini

Ingredients

1 Pillsbury refrigerated pie crust (from a 15-ounce box), softened as directed on box
2 packages (3 ounces each) cream cheese, softened
5 teaspoons basil pesto
1 box (9 ounces) Green Giant frozen spinach, thawed, squeezed to drain
1/3 cup diced red onion
2 small tomatoes, thinly sliced
1 1/2 tablespoons Fisher Dry-Roasted Sunflower Kernels
1/3 cup shredded regular or smoked provolone cheese*
2 fresh basil leaves, thinly sliced

Method

Heat oven to 375 F. Line large cookie sheet with cooking parchment paper or spray with Crisco Original No-Stick Cooking Spray. Unroll pie crust on cookie sheet.

In small bowl, stir together cream cheese and 4 teaspoons of the pesto. Spread cheese mixture over pie crust to within 1 inch of edge. Arrange spinach evenly over cream cheese mixture. Sprinkle onion over spinach. Arrange tomato slices in single layer over onion. Carefully fold 1-inch edge of crust over filling, pleating crust every 2 inches. Brush remaining 1 teaspoon pesto over edge of crust.

Bake 20 minutes. Remove from oven; sprinkle sunflower kernels and provolone cheese evenly over filling. Bake 12 to 14 minutes longer or until cheese is melted and crust is light golden brown.

Cool 15 to 20 minutes. Sprinkle with sliced basil leaves. Cut into 12 wedges.

Banana Nut Bars

Ingredients

• 1 cup butter, cubed
• 1/2 cup water
• 1-1/2 cups sugar
• 1/2 cup packed brown sugar
• 1 cup mashed ripe bananas (about 2 medium)
• 1/2 cup buttermilk
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 cup chopped pecans or walnuts
• FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 3-1/2 cups confectioners' sugar

Method

In a small saucepan, bring butter and water to a boil. Remove from the heat; set aside. In a large mixing bowl, beat the sugars, bananas, buttermilk, eggs and vanilla until blended. Combine flour and baking soda; gradually add to sugar mixture. Carefully beat in butter mixture until blended. Stir in nuts.
Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, in a large mixing bowl, beat cream cheese and butter until light and fluffy. Beat in vanilla. Gradually add confectioners' sugar until smooth. Spread over bars. Store in the refrigerator. Yield: 3 dozen.

Recipe from Taste of Home Award Winning recipes Issue

Frosted Raspberry Bars

Ingredients

• 1 cup butter, softened
• 1/4 cup sugar
• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 can (21 ounces) raspberry pie filling
• FROSTING:
• 1 tablespoon butter, softened
• 1 tablespoon shortening
• 1 ounce cream cheese, softened
• 2 tablespoons marshmallow creme
• 1/2 cup plus 1 tablespoon confectioners' sugar
• 1 tablespoon milk

Method

In a large mixing bowl, cream butter and sugar until light and fluffy. Combine the flour, baking powder and salt. Combine the eggs, milk and vanilla. Add the dry ingredients to the creamed mixture alternately with egg mixture, beating well after each addition. Divide dough in half; chill for 2 hours or until firm.
Roll out one portion of dough into a 15-in. x 10-in. rectangle; carefully transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Spread with raspberry filling.
Roll out remaining dough to 1/4-in. thickness. Cut into 1/2-in. wide strips; make a lattice crust over filling. Bake at 350° for 30 minutes or until golden brown. Cool on a wire rack.
In a large mixing bowl, beat the butter, shortening, cream cheese and marshmallow creme until smooth. Gradually add the confectioners' sugar and milk until smooth. Drizzle over bars. Chill until set. Cut into bars. Yield: about 2 dozen.

From Taste of Home Award Winning Recipes Issue