Ingredients

• 1 medium onion, chopped
• 1/4 cup butter or margarine
• 2 eggs
• 2 cups sour cream
• 1 can (15 1/4 oz) whole kernel corn, drained
• 1 can (14 3/4 oz) cream style corn
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 package (8 1/2 oz) corn bread mix
• 1 medium jalapeno pepper, minced*
• 2 cups shredded cheddar cheese (divided)

Directions

In a skillet, saute onion in butter until tender; set aside. In a bowl, beat the eggs; add sour cream, both cans of corn, salt and pepper. Stir in corn bread mix just until blended. Fold in sauteed onion, jalapeno and 1 1/2 cups of cheese. Transfer to a greased shallow 3 qt baking dish. Sprinkle with the remaining cheese. Bake uncovered at 375F for 35 – 40 minutes or untila toothpick inserted near the center comes out clean. Cool slightly.

*When cutting or seeding hot peppers, use rubber or plastic gloves to protect your ands. Avoid touching your face or eyes.

Ingredients

• 1 1/2 cup all purpose flour
• 1/2 cup of water (adjust to make thin sheet)
• Combine: 2 Tsp oil, 1/3 cup chopped green onion, 1tsp salt

Directions

Spread oiled green onion over sheet, then roll up and cut into 3-4 section– depends on size.

To make the bread flat stand the section on end, depress while twisting (this makes it flaky).

Pan fry the bread with 1-2 Tsp oil depends on taste.

Ingredients

• 2 eggs
• 3 bananas, mashed
• 1 tsp. vanilla
• 3/4 C. sugar
• 2 C. flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1/2 C. chopped walnuts
• 1/4 C. choc. chips

Directions

Using mixer, beat eggs, bananas and vanilla. Add the dry ingredients, then mix in the nuts and choc. chips.
Bake at 350º for 1 hour or until done.

Ingredients

• 1 egg
• 1/4 cup unsweetened cocoa
• 1/2 cup sugar
• 3 cups bread flour
• 2 1/2 tsp active dry yeast
• 1/4 cup butter softened
• 1/2 tsp. vanilla
• 1 cup warm milk

Directions

Set bread machine on manual white or white if you are going to bake in machine. Add ingredients to machine in order listed. When dough is ready, remove, shape, let rise for 40 minutes or until doubled in size, and bake at 375 degrees for 20 to 25 minutes for a loaf. Serve with Chocolate Butter.

Chocolate Butter

4 T. butter
1 oz. semisweet chocolate

Melt chocolate, set aside to cool. Cream butter, beat in cooled chocolate. Pour into 4 small ramekins and chill until firm. You may use butter molds-refrigerate for 20 minutes, then pop out and store in plastic bag. Serve with warm brioche or croissants. Or even better, serve with Chocolate Bread.

Ingredients

• 1 bag of 24 rolls – frozen or own frozen yeast rolls
• 1 (3 3/4 oz) pkg butterscotch pudding (not instant)
• 1/2 cup butter
• 3/4 cup brown sugar
• 3/4 tsp cinnamon
• 1/2 c. chopped nuts

Directions

Arrange rolls in greased and fluted tube pan. Sprinkle dry pudding mix over rolls. Cook butter and remaining ingredients over low heat until sugar is dissolved and mixture bubbles. Pour over rolls. Cover lightly with foil and let stand on counter top overnight. Next morning bake at 350(F) for 30 minutes. Let stand 5 minutes and then invert carefully onto serving dish.

Source: Sheldon Family Favorites