Cornbread

1 cup self-rising corn meal
1/2 cup flour
3 eggs
1 cup buttermilk
1 stick butter (melted)
1 tsp sugar

Mix well and cook in seasoned cast iron skillet at 500 until brown (13 min).

Chicken & Dressing

Boil 10 lbs of chicken leg/thigh quarters. Save broth. Pull chicken meat and mix with

1 skillet of cornbread (crumbled)
1 loaf white bread (small pieces)
8 eggs
1 cup buttermilk
1 tablespoon baking soda
1/2 cup oil
Salt & Pepper
Sage to taste
2 big onions (chopped)
Add enough chicken broth to make dressing moist, but not runny.

Bake at 425 for 45 minutes or until brown on top.

Cheese Cornbread

1 cup corn meal mix (self-rising)
1/2 cup oil
1/2 cup sour cream
2 eggs
3/4 cup cream style corn
1 cup grated cheddar cheese

Pour into 9x13 greased baking dish.
Bake at 425 until brown.

Peanut Butter Pie

8 oz cream cheese
1 1/2 cups powdered sugar
2 tablespoons milk

Mix above ingredients, then add

1 teaspoon vanilla
1 cup crunchy peanut butter
8 oz Cool Whip

Pour into graham cracker crust

Chicken Ro-tel

Boil one pound of chicken (boneless) with stick of butter, salt, pepper. When chicken is done, save one cup of broth, and set chicken aside to cool.

In a large saucepan, combine:
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Ro-tel
1 can Veg-all
1 cup broth
1 lb Velveeta (cubed)
Heat in pan
Once cheese is melted, add chicken (shredded)

Mix with 16 oz cooked pasta

Vegan Muffins

2 c. flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 c. sugar
1 c. fruit (or other add-ins)

Blend all the dry ingredients with a spoon or fork and then add the fruit or add-ins. If you stir that into the batter while it is dry, the goodies stay suspended in the batter.

Add:
1/2 c. milk - soymilk or ricemilk. Ricemilk makes the outsides very tender and gives a nice little crisp to the tops.
1/2 c. applesauce
egg replacer for 2 eggs
1 tsp. vanilla

Blend only until everything is good and moist. Don't stir too much.

Bake at 375 for 30-35 minutes til a toothpick comes out clean. Makes 1 dozen small muffins or 6 large ones. I use my silicone muffin cups for these.

I have used blueberries, apples, bananas, and carrots for these and had great results with all of them. I think you could also use strawberries, cranberries, chocolate chips, peaches, and maybe even mandarin oranges. They are always very moist and delicious.

Easy Baked Seitan

1 c. vital wheat gluten
1.5 tsp garlic powder
1.5 tsp onion powder
3/4 c veggie broth

Combine all in a bowl and stir til mixed. Knead til it has an elastic texture - only a few minutes.
Press onto a parchment lined baking pan and cut into shapes - or pull chunks from the mixture and just press freeform. Bake at 350 degrees for about 20 minutes.

You can coat with your favorite barbecue sauce or use in stir frys.

A little chewy but a great fleshy texture.