Carrot Cake * This cake is full of scrumptious flavors. The three hour cook time makes this recipe perfect for an afternoon luncheon....
This is my healthier version of beef barley soup
I’ll bake frozen french fries to serve with the ribs and add a quick fruit or veggie salad. Or serve with rice & beans. My husband likes to take the...
This adaptable bread teams up beautifully with just about any of our main-dish meals.
- 1 box Jiffy cornbread mix
- 1 egg (as directed on box)
- 1/3 Cup milk (as directed on box)
- 1/4 Cup sour cream
- 1 to 2 Tablespoons sugar
Spray the slow cooker with nonstick cooking spray, then preheat on HIGH for about 30 minutes.
While the cooker is preheating, mix together the remaining ingredients until smooth.
Pour the batter in the preheated slow cooker; cover and cook on HIGH for about 1 1/2–2 hours.
When done, place a plate on top of the slow cooker, then invert the slow cooker to release the cornbread. Slice and serve.
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