Cornbread cake Never made it but it looks so dang delicious! 2 cups flour 1 1/2 cups yellow cornmeal 4 eggs 1 1/2 cups sugar 1/2 cup brown sugar, packed 1 cup oil 1 teaspoon vanilla One 15-ounce can whole kernel corn, undrained 1 1/2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon cinnamon 3/4 teaspoon baking powder Preheat oven to 350 degrees. Coat a 9x13 oblong pan or two 9 inch cakes pans with vegetable cooking spray. In a large bowl whisk together the flour and cornmeal. Set aside. To a blender or food processor add the eggs, sugar, brown sugar, oil, vanilla, undrained corn, baking soda, salt, cinnamon, and baking powder. Blend or process for 30 seconds or until well combined (some corn will still be visible). Pour into the flour mixture and whisk just until flour disappears. Pour into prepared pans. Bake for 45-50 minutes for the long pan, or 35-40 minutes for cake pans - or until a toothpick or tester inserted in the middle comes out with large moist crumbs. Serve warm.

My very favorite way to eat eggs. Used to have these on Saturday morning with homemade hashbrowns and English muffins. Baked eggs in bacon rings 12 slices bacon 12 fresh eggs 1/2 teaspoon salt 1/2 teaspoon pepper Directions 1Preheat oven 375 degrees. 2In medium frying pan fry bacon to soft transparent stage. 3Drain on paper towels. 4Line each slice around the side of each muffin cup. Ends may overlap. 5Break egg directly in the center of each muffin cup. 12 cup muffin pan. 6Slightly salt and pepper. 7Cook 15 to 20 minutes. 8Watch for whites and yolks to begin to set. 9Take out with small spatula on a serving plate. 10Serve with fork and knife.

I just made something very like this... used LeSeur early little peas, shoepeg corn, french cut green beans, pimiento, onion and celery. For the marinade, 2/3 cup vinegar, 3/4 cup sugar, 1/4 cup evoo...... Can't stop eating it.! Friend says one can use Splenda instead of sugar. Let it marinate overnight, then drain off the marinade about 30 minutes before serving.

So good, so easy. Made this last Sunday. Pistachio bread First mixture: 1 package Yellow cake mix 1 small package pistachio pudding mix. Dry. 4 eggs 1/4 cup cooking oil 1/4 cup water 1 cup sour cream For alternate mixture: 1/2 cup sugar 2-3 tsps cinnamon, to taste 1/2 cup walnuts, chopped Mix the ingredients for the first mixture until creamy. Mixture will be quite thick. To make the alternate mixture, combine sugar with cinnamon and chopped walnuts. Grease or spray pans thoroughly. Fill pan about 1/3 full with the first mixture and then cover with the alternate mixture. Fill pan again to about 2/3rds full. Again cover with the alternate mixture. Press in a little so when it bakes, the sugar, cinnamon and nuts will not fall off. Bake at 350°F. Makes the following: 3- 4 X 8 pans- Bake 40-45 minutes 2- 5 X 10 pans - Bake 50-60 minutes 4 small pans - Bake 30-35 minutes