Food, Friends and Fun.....

I had big fun with my pals a couple weeks ago. We got together for a great dinner, lots of laughs, great food. We dined on a colorful salad, jalapeno cornbread, summer squash and zucchini on the grill, along with a melt-in-your-mouth beef tenderloin, followed by a blueberry tart and elegant little cookies for dessert. Yummmm….

I decided to share my Jalapeno Cornbread recipe, since the peppers are growing like crazy in my garden right now:

JALAPENO CORN BREAD

3 c. corn bread mix (2- 8.5 oz. boxes Jiffy or store brand mix)

1 c. milk (I use ¾ c. Heavy Cream w/ ¼ c. water)

3 eggs

3 Tbs. bacon drippings

2 c. canned corn (I use yellow-and-white sweet corn I’ve cut off the cob and frozen)

½ c. fresh chopped Jalapeno peppers, seeds washed out (or use pickled canned Jalapenos) Want it a little hotter? Use ¾ cup peppers.

2 ½ - 8 oz. pkgs. (hmm, guess that’s 20 oz.) cream cheese (I use the 1/3 less fat variety – mixes easier, but regular or a mix of both will work once at room temperature.)

6 tsp (6 individual packets) Splenda (or you can use sugar)

½ tsp. ground white pepper

Open peppers, wash out seeds. In a bowl, combine corn bread mix, milk, eggs, Splenda, corn, Jalapenos. Mix well, then add bacon drippings (warm in microwave if it's been refrigerated.) Mix cream cheese into the batter (the cream cheese can remain in medium-sized chunks…. no need to mix smoothly or dissolve in.) Spread mixture into a greased 8 ½ x 11 baking dish (I use spray oil.)

Bake at 425 degrees uncovered, for 25 – 30 minutes. Top should be golden w/ some brown, edges should be quite brown, toothpick should come out clean.

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Speaking of Food, Friends and Fun, alliteration came to mind. I decided to go through my photos for alliterative titles.

Without further ado, please enjoy some Fitting “Foto” Folly!!

Fantastic Fiddlehead Fern

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Fat Fluffy Feline on Fence

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First Fall Foliage

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Fine French Florets

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Flourishing Fringed Flowers

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Floating Flat Flotilla of Fall Frondescence!

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Have an Extra Enjoyable Evening :)

Until next time,

Sue