Sweet Potato Cornbread Muffins

  • 1 1/4 Cup Corn Meal
  • Cup Flour
  • 1/4 Cup Brown Sugar
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
Mix in separate bowl
  • 1 Cup Buttermilk
  • 1/2 tsp Pumpkin Spice
  • 1 tsp Vanilla
  • 1/2 Cup Butter Melted
  • 1/4 Cup Honey
  • 8 oz Can Sweet Potatoes (Yams) – In Syrup Drained
  • Mix together All ingredients down to the salt and set aside
  • Mix remaining ingredients in separate bowl
  • Combine both bowls together and mix
  • In a large muffin tin – use a large scoop to fill to desired level
  • Bake at 375 for 20 minutes ENJOY!!!


It’s Tasty Thursday!!!

Let’s just take a minute and talk about these delicious cookies! I have a small obsession with chocolate chip cookies so we try many different variations. This one came about one night when my husband was talking about how much he loves dried cherries and oatmeal. So… I thought… why not add them into a cookie? (You can see these were Deep thoughts – lol!) The Bomb! cookies are an explosion of yumminess, and that’s how they got their name. Have a fantastic day and ENJOY the cookies!

  • 1 Cup Butter Best used cold
  • 3/4 Cup Light Brown Sugar
  • 3/4 Cup Sugar
  • 2 Eggs Large
  • 2 1/2 Cup Flour
  • 1 tsp Cornstarch
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 1/4 Cup Chopped Walnuts
  • 1 Cup Dried Cherries
  • 1 1/4 Cup Oatmeal
  • 2 Cups Dark Chocolate Chips
    • Preheat oven to 400 degrees
    • Mix together butter & sugars. Then add the eggs until well blended.
    • Add in all the dried ingredients. and mix well.
    • Blend in the walnuts & oatmeal. Then finally add the yummy chocolate chips & cherries!
    • Bake for 10 minutes – don’t overcook them or they will end up a little dry inside. 🙂

Pan Roasted Corn Salsa

OH MY is this Corn Salsa yummy!! This is a family favorite around here so it goes quick!
It works great as a dip with chips but is equally yummy as a side dish. Have fun and enjoy!
  • 3 TBSP Olive Oil
  • 2 1/2 Cups Fresh Corn Kernels
  • 2-3 Large Tomatoes Chopped
  • 2/3 Cup Green Onions Chopped
  • 1/4 Cup Fresh Cilantro Chopped
  • 1/4 Cup Red Onion Finely Diced
  • 3 TBSP Line Juice
  • 1 TBSP Jalapeno Peppers Chopped
  • 3 Garlic Cloves Minced
  • Heat Olive Oil in large skillet over high heat. Add corn kernels (The best is when they’re fresh cut off of leftover corn on the cob but you can use frozen corn in a pinch!) Saute corn until light brown (about 5 minutes) Transfer to large bowl and cool.
  • Chop, dice and mince remaining ingredients and put into a bowl and mix together. By the time you’re done with all the chopping, the corn should be cool. Add the corn to the bowl, mix it up and you’re good to serve! Season with Salt & Pepper if desired.
    Note: If you like it HOT – then add extra Jalapeno peppers. You can use the pre chopped ones from a jar. Same with the garlic – you can also use the garlic from a jar. For each “Clove” I use 1 tsp.
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