Wild West Cornbread Bash!



What better way to celebrate the Wild West than with a “Cornbread Bash!”
Loads of delicious sour cream cornbread, sweet and savory butters, jam, honey and the whole shootin match! Yee haw! ~Amy

A Cornbread Bash!
Classic Sour Cream Cornbread
with Savory and Sweet Toppings

Cornbread:
Cornbread wedges, corn sticks, muffins, and mini loaves

Assorted Butters:
Maple Pecan Butter
Mountain Blackberry Butter
Molasses Bourbon Vanilla Butter
Baked Peach Honey Butter
BBQ Bacon Butter
Roasted Hatch Chile Butter

Assorted Toppings:
Raspberry Jam
Strawberry Jam
Utah Clover Honey

Classic Sour Cream Cornbread

1/2 cup butter
3/4 cup sugar
2 eggs
1/2 cup sour cream
1/2 milk
1 cup cornmeal
1 cup flour
2 1/4 tsp baking powder
1/3 tsp coarse salt

Grease 8 inch pan, muffin pan, or other shaped pans, set aside.

Heat oven to 375 degrees

In a large saucepan, melt butter. Remove from heat and whisk in sugar.
In a separate container whisk together milk and sour cream. Set aside.
Whisk eggs into sugar mixture.
Whisk sour cream mixture into egg mixture.
Sprinkle, flour, cornmeal, baking powder, and salt over the top and stir until well blended. Pour into prepared pan or pans and bake for 30 minutes or until lightly browned.

Makes 8 servings

Recipe by Amy Richardson

Butters:

Maple Pecan Butter:

1/2 cup butter, softened
3 tbsp maple syrup
3 tbsp powdered sugar
2 tbsp finely chopped pecans

With an electric mixer, beat together butter, maple syrup and sugar until smooth. Beat on high until light. And pecans and beat on high.

Baked Peach Honey Butter:

Baked Peach:
1 small peach, halved and pit removed
1 tbsp sugar or honey
1-2 tsp butter

Butter:
1/2 cup butter, softened
Baked peach, finely chopped
3 tbsp powdered sugar
1 tbsp honey

Heat oven to 350

Place halved peach on parchment paper. Dot with butter and sprinkle with sugar or honey. Bake until peach is caramelized and soft. Remove from oven and cool completely. Remove skin, and finely chop.

Beat butter, honey and powdered sugar, until light. Add peach and beat on high until well blended.

Mountain Blackberry Butter:

1/2 cup butter, softened
4 tbsp blackberry jam, I prefer freezer jam if it is available
3-4 tbsp powdered sugar

Beat butter, jam and powdered sugar until light.

Sweet Molasses Butter

1/2 cup butter, softened
3 tbsp powdered sugar
2 tsp molasses
1/8 tsp vanilla

Beat butter, molasses, and powdered sugar until well blended. Add vanilla and beat on high until light.

BBQ Bacon Butter

1/2 cup butter, softened
2 tbsp BBQ sauce
2-3 tbsp chopped, cooked bacon pieces

Beat butter and bbq sauce until well blended. Add bacon and beat until light.

Hatch Green Chile Butter

1/2 cup butter, softened
2 tbsp Hatch Mild Green Chiles, diced

Beat butter and chiles on high until light.

All Recipes by Amy Richardson

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Strawberry Sour Cream Sorbet


Sometimes while I’m walking around the grocery store it’s impossible for me to resist buying fresh produce! So I buy tons of strawberries, stick them in the fridge, only for them to sit in there… days later I remember them and..think “dang how am I supposed to use this many strawberries?…” and wala! A recipe is born. Okay, that’s not always the case, but this is the perfect way to turn your strawberries into a delicious, sweet summer treat!~Amy

Strawberry Sour Cream Sorbet

4 cups strawberries
1 1/3 cups water
3/4 cup super fine sugar
1/2 cup sour cream
1/2 a lemon juiced

Whisk together the sour cream, sugar and lemon juice. In a blender, blend strawberries and water until smooth. In a large bowl or ice cream container, whisk together the strawberry and sour cream mixtures until well blended.

Freeze according to manufacturer’s instructions.

Makes 1 1/2 quarts

Recipe by Amy Richardson

Strawberry, Nectarine, and Goat Cheese Salad with Creamy Orange Poppyseed Dressing



In the summer, and with everything going on it seems like we can’t ever get to dinner until it’s absurdly late…(I’m talking like quarter to 11!). But I have to say, a late night dinner on the patio, with the twinkle lights and music playing has got to be one of my favorite things in life. Because it is always so late we tend to eat on the lighter side, this salad, avocado toast with fresh cut watermelon is a family favorite for sure! Happy late night eating!😉 ~Amy

Strawberry, Nectarine, and Goat Cheese Salad with Creamy Orange Poppyseed Dressing

Mixed greens
Fresh strawberries, sliced
Nectarines, sliced
Sliced honey almonds
Goat cheese, crumbled

Creamy Orange Poppy Seed Dressing

1/2 cup sour cream
1-2 tbsp sugar
1/8 tsp poppy seeds
Juice of 1/2 an orange
Juice of 1/2 a lemon
Zest of 1 orange

Whisk together sour cream, sugar and poopy seeds. Whisk in juices and zest. Refrigerate until ready to use.

Recipes by Amy Richardson

Dark Chocolate, Dark Hazelnut Heaven Chocolate Chip Ice Cream



This is kind of a combination between a sorbet and ice cream. It is super chocolatey, and light, but each tase is filled with creamy dark chocolate pieces and finely chopped hazelnuts. So good!~Amy

Dark Chocolate, Dark Hazelnut Heaven Chocolate Chip Ice Cream

4 1/2 cups water
2 cups sugar
1 1/2 cups unsweetened cocoa
2 cups half and half

2 3.5 oz Ghiradelli Intense Dark Hazelnut Heaven Chocolate Bars, finely chopped

In a large saucepan, whisk together water, sugar, and cocoa. Cook to a boil while whisking. Remove from heat and cool completely. Whisk in half and half and freeze according to manufacturer’s instructions. When freezing is complete. Stir in chopped chocolate. Serve immediately, or freeze in a covered container until ready to serve.

Recipe by Amy Richardson

My Dad’s Caramel Popcorn!



My Dad is the best! He is famous for his delicious caramel corn, it is SO good!! Sunday nights growing up he would make a huge bowl, and even a second. A wonderful family tradition, that we still do! Thanks Dad, love you! ~Amy

My Dad’s Caramel Popcorn

2 cups corn syrup
2 cups brown sugar
1 cup butter
1/2 tsp salt

A huge bowl of popped corn, sorted.

In a large microwave proof bowl place butter, brown sugar, corn syrup, and salt. Cook on high for 1 minute. Stir and cook until it comes to a boil. Stir and pour over popped corn.

Recipe by my Dad

Tom Parker

Strawberry Pink Lemonade Ice Cream



Sipping pink lemonade on the porch just says summer! Add Strawberries, a touch of cream, freeze, and relax! ~Amy

Strawberry Pink Lemonade Ice Cream

3 cups halved strawberries
4 cups Minute Maid Pink Lemonade
1 cup heavy cream
1 cup sugar
Juice of 2 lemons

Place strawberries and 2 cups of the lemonade in the blender. Blend on high. Pour into large bowl and whisk in the remaining ingredients. Pour into ice cream maker and freeze according to manufactures instructions.

Makes 1 1/2 quarts

Recipe by Amy Richardson

Soft Serve, Mermaid & Unicorn Sprinkles, Sparkly Sugar Cones, and Magical Shell



What better way to start summer than with an ice cream party! Here are some recipes to get you started. Make some, buy some, but mostly just have fun! ~Amy

Soft Serve, Mermaid and Unicorn Sprinkles, Sparkly Sugar Cones, and Magical Shell

Homemade Ice cream:
Madagascar Vanilla
Fresh Strawberry
Double Chocolate

Sprinkles:
Mermaid Sprinkles
Unicorn Sprinkles
Pretty in Pink

Sparkly Sugar Cones

Magical Chocolate Shell:
White Chocolate Coconut
Milk Chocolate
Dark Chocolate Sea Salt

Classic Fresh Strawberry Ice Cream

1 cup fresh strawberries, finely chopped or slightly blended
2/3 cups sugar
1/4 tsp vanilla
2 cups half and half
1 1/2 tsp fresh lemon
Dash of salt

Whisk together all ingredients and freeze according to manufacture’s instructions.

Madagascar Bourbon Vanilla Ice Cream

3 cups half and half
3/4 cup sugar
2 tsp Madagascar Bourbon Vanilla
1 1/2 tsp fresh lemon
Dash of salt

Whisk together all ingredients and freeze according to manufacture’s instructions.

Double Dark Chocolate Ice Cream

2/3 cup Dutch processed unsweetened cocoa powder
1/2 cup brown sugar
1/3 sugar
3 cups half and half
Dash of salt

1/2 cup Dark Chocolate Sea Salt Magical Shell or 1/2 grated dark chocolate

Whisk together all ingredients and freeze according to manufacture’s instructions. When frozen slowly drizzle in chocolate shell, or stir in grated chocolate.

Sparkling Sugar Cones:

4 egg whites
1 1/4 cup confectioners sugar, sifted
3/4 + 2 tbsp flour
1/2 cup melted butter
1/4 tsp vanilla
Pinch of sea salt

In a medium sized bowl. Whisk together egg whites and confectioners sugar together until smooth. Add flour and salt, whisk again until smooth. Carefully whisk in butter and vanilla.

Heat pizzelle iron, spray lightly with cooking spray. Cook until brown. Remove immediate from iron, working quickly. using a paper towel roll to form a cone shape. Hold for a few seconds. Then set on baking sheet to cool completely.

To sparkle:

White Chocolate, melted
Milk or Dark Chocolate, melted

Assorted mermaid, unicorn, rose garden sprinkle mixes, pistachios, chocolate chips, coconut, graham crackers etc…

Makes 22-24 small cones

Magical Chocolate Shells:

White Chocolate Coconut Shell:
12oz Guittard white chocolate pieces
1/4 cup unfiltered coconut oil

Milk Chocolate Shell:
12oz Guittard milk chocolate pieces
1/4 cup unfiltered coconut oil

Dark Chocolate Sea Salt Shell:
12oz Guittard semi or bittersweet chocolate pieces
1/4 cup unfiltered coconut oil
1/4 -1/2 tsp sea salt

In a double boiler, place 12oz of desired chocolate pieces and 1/4 coconut oil in pan, and stir to melt. When just melted, remove from heat and pour into squeeze bottle until ready to use. If necessary, warm bottle under hot water to reach desired consistency.

All Recipe and party ideas by Amy Richardson

Product info:
Cusinart Soft Serve Ice Cream Maker
Best price Amazon 69$

Zeroll Ice Cream Scoop
Hard anodized 22$
Amazon
Orson Gygi

Paper ice cream cups:
Pleated cups, assorted cold cups
Orson Gygi’s, Standard Restaurant Supply

Wooden Spoons:
Amazon
Orson Gygi

Ice Cream Jars and labels:
Michaels
$5.99-14.99
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