My Daddy’s Corn Pone
In order to help create a super moist, dense texture, this simple method for making corn pone differs slightly from that of cornbread and involves melting butter into boiling water.

Preheat the oven to 350 degrees F (175 degrees C).

Butter a 9×13 inch baking pan.

Stir cornmeal sugar flour and salt together in a large bowl.

Bring water to a boil in a saucepan and add butter.

Stir until melted and blended.

Remove from heat and let cool until lukewarm at least 15 minutes.

Add milk and eggs and mix well.

Stir in the cornmeal mixture just until combined.

Pour into the prepared pan.

Bake in the preheated oven until top is dry about 45 minutes.

Let cool for 45 minutes before cutting into squares.

Thai Chicken Balls
These Thai chicken meatballs combine ground chicken, green onion, bread crumbs, coriander, chili sauce and lemon juice for a uniquely Thai flavor.

In a large bowl mix together chicken and bread crumbs.

Season with green onion ground coriander cilantro chili sauce and lemon juice; mix well.

Using damp hands form mixture into evenly shaped balls that are either small enough to eat with your fingers or large enough to use as burgers.

Heat oil in a large skillet over medium heat.

Fry the chicken balls in batches until well browned all over.

Apple Bars
The ingredients for this simple snack cake are diced tart apples, chopped walnuts, and a touch of cinnamon.

Set oven to 350 degrees Fahrenheit (175 degrees C).

An 8×8-inch baking pan should be greased and floured.

Mix the melted butter, sugar, and egg in a sizable bowl.

Flour, baking soda, and cinnamon should all be combined before adding apple and walnuts.

To the prepared pan, spread the batter.

40 minutes or so of baking time, or until a small knife inserted in the center of the dish comes out clean.

Emerald-Drop Snow Tea
This emerald drop snow tea is inspired by The Lion, The Witch, and the Wardrobe movie and is a nice warm beverage to sip while watching.

Combine water red wine sugar cinnamon nutmeg ginger spearmint leaves and mint leaf in a saucepan; bring to a boil.

Reduce heat to low and add apple to mixture.

Simmer tea until apple breaks easily with a fork about 5 minutes.

Remove apple using a slotted spoon or strainer and pour tea into a mug.

Blueberry Buckle Pull-Apart Bread
A sweet pull-apart treat made with blueberries and biscuit dough that has been coated in cinnamon, sugar, and butter is ideal for brunches or picnics.

Preheat oven to 350 degrees F (175 degrees C).

Generously spray a 12-cup fluted tube pan with cooking spray.

Mix 1/2 cup sugar flour 1/2 teaspoon cinnamon and 1/4 cup melted butter together in a bowl; sprinkle over the greased sides and bottom of tube pan.

Separate biscuit dough into 16 biscuits; cut each biscuit into 4 pieces.

Mix 3/4 cup sugar and 1 tablespoon cinnamon together in a bowl.

Pour 1/2 cup melted butter into a separate bowl.

Spinach and Artichoke Dip
This easy spinach and artichoke dip is sure to be a hit at your next party. It’s creamy, cheesy, and oh-so-good on crackers, pita chips, or toasted bread.

Set the oven to 350 degrees Fahrenheit (175 degrees C).

Grease a 1-quart baking dish sparingly.

In a bowl, combine the artichoke hearts, spinach, and mayonnaise.

Stir in 2 cups of Monterey Jack and then the Parmesan.

Add the remaining 1/2 cup of Monterey Jack cheese after transferring to the prepared baking dish.

Bake for about 15 minutes in a preheated oven or until cheese is melted.

Perfectly Roasted Vegetables
Roasted beets, cauliflower, potatoes, Brussels sprouts, rainbow carrots, and shallots all feature in this colorful and delicious vegetable side dish.

Set the oven to 425 degrees Fahrenheit (220 degrees C).

In the oven, position a rack at the second-lowest position.

Lightly salt some water and put it in a bowl.

Drain the Brussels sprouts after letting them sit in salted water for about 15 minutes.

In a bowl, combine the potatoes, carrots, cauliflower, beets, shallot, olive oil, salt, and pepper.

On a baking sheet, arrange the vegetables in a single layer.

For about 45 minutes, roast in the preheated oven until caramelised and thoroughly cooked.

Summer Pepper Salad
For the summer heat, this salad is excellent. It is easy to make and lightweight. Even my children enjoy it. Serve this dish with French bread for an excellent pairing.

In a large bowl mix the green bell pepper red bell pepper yellow bell pepper cucumber parsley feta cheese and olive oil.

Chill at least 30 minutes in the refrigerator before serving.

Chinese Sizzling Rice Soup
In this chicken and shrimp soup with bamboo shoots and water chestnuts, fried uncooked rice adds a nutty crunch.

Mix together the shrimp chicken egg and cornstarch.

Heat 3 cups of the oil in wok.

When it is hot add shrimp and chicken mixture.

Cook for 1/2 minute and drain.

Place above mixture in pot with the broth mushroom water chestnuts bamboo shoots and green beans.

Bring to a boil.

Add salt and sherry.

Return to a boil.

Reduce heat and allow to simmer.

Meanwhile heat the remaining 1 cup of oil until it is hot.

Add rice and brown quickly.

Drain and add to soup.

Serve and enjoy!

Coconut Overnight Oats with Protein Powder
These overnight oats with protein powder are rich and flavorful with coconut. Feel free to add additional toasted coconut on top and sweeten to taste.

Mix coconut milk beverage Greek yogurt oats coconut and protein powder in a bowl until well combined.

Divide mixture between 2 Mason jars.

Refrigerate for 8 hours or overnight.