The one I am most complimented and know for is SO simple:

Jo's (Tippins Restaurant) Cornbread

One box of Jiffy cornbread mix
One box of yellow cake mix
1 teaspoon good vanilla

Mix both boxes according to package directions, add the vanilla and bake for 45 minutes to 1 hour at 350 degrees - do a toothpick test at 45 minutes - it might not take a full hour in your oven.

This cornbread is smooth and sweet - good with ham and beans, soup, salad - it can be frosted with icing for a not-so-sweet cake!!! I love it with honey butter and just honey, or a good jam - it's really comfort food.

I have made this for all potluck occasions, visits to shut-ins and for my family - I always am requested to bring it or provide the 'recipe'.

I make a similar cornbread (cornbread and cake mixes, but without the vanilla) and everyone loves it!

My most requested recipe is probably this one which can be served as a side dish or a dip for tortilla chips.

COWBOY CAVIAR

Ingredients:

* 1 (15.5 ounce) can black beans, drained
* 1 (15.5 ounce) can black-eyed peas, drained
* 1 (14.5 ounce) can diced tomatoes, drained
* 2 cups frozen corn kernels, thawed
* 1/2 medium onion, chopped
* 1/4 green bell pepper, finely chopped
* 1/2 cup chopped pickled jalapeno peppers
* 1/2 teaspoon garlic salt
* 1 cup Italian salad dressing
* 3/4 cup chopped cilantro (optional)

Directions:

Mix beans, peas, tomatoes, corn, onion, bell pepper, and jalapeno peppers in a large bowl. Season with garlic salt. Add dressing and cilantro; toss to coat. Refrigerate for 20 minutes or until ready to serve.

Red beans and rice

One pound of red kidney beans
One onion, chopped
Can of chopped/diced tomatoes
3 cans of chicken broth (Swanson's)
Large tablespoon or more of cumin seeds
Two rings of a good coarse sausage...I used beef Chappel Hill
Chopped cilantro
Cooked rice

Cook the beans with the onion, chopped tomatoes, chicken broth, and cumin. I put the sausage in, cut into rounds when the beans are almost done, so it won't over cook. Season to taste...I use Tony Chachere's creole seasoning.
When done, remove from heat, and add a large handful of chopped cilantro and serve over cooked rice.

Hopping John

1 large onion chopped
2 large garlic cloves
2 16 oz can drained black-eyed peas
2 cups chick broth
1 cup uncooked reg rice
1 tsp salt
2 Tbl butter

Saute onion and garlic in butter until tender.
Add rest of ingredients - cook 20 minutes until liquid is absorbed and rice is tender

And of course serve with pork and turnip greens for New Years.

(High altitude)Pikes Peak Chocolate Chip Cookies....they won't fall flat, crisp or soft(your choice)

3/4 c veg shortening
2 TBL butter or margarine
3/4 c brown sugar
3/4 c white sugar
2 eggs
1 tsp vanilla
1 tsp baking soda
1/2 tsp baking powder
2 1/4 c all purpose flour
1 c choc chips

Mix it all together. Put 2 TBL heaps onto a cookie sheet, 3 across. Bake @ 350 in a preheated oven for 11 min. Let the cookies sit on the cookie sheet until cool for soft cookies, cook an extra 3 minutes for crisp cookies.

Sausages in Red Sauce (requested often by hubby)

1 lb large sausage (Grillwurst, Farmers, Italian etc)
2 tbsp drippings or oil
1/2 cup sliced celery and green pepper
1/2 cup chopped onion
3/4 cup ketchup
2 tbsp vinegar
1 tbsp brown sugar
2 tsp prepared mustard
2 tsp worcestershire sauce
1/2 cup water

Brown sausages in drippings slowly for 10 minutes. Remove from pan, pour off all but 2 tbsp drippings.

Add celery, peppers, and onion to pan; saute 5 minutes.
Combine sauce ingredients in a bowl and add to the skillet. Return sausages to pan. Simmer 30 minutes or until sausages are thoroughly cooked.

King Ranch Chicken Casserole
 1 onion, chopped
 2 tablespoons vegetable oil
 2 cups shredded cooked chicken
 1 can cream of chicken soup*
 1 can cream of mushroom soup*
 4 ounce can mushrooms
 4 ounce can diced green chilies
 15 ounce can diced tomatoes, drained
 1 teaspoon chili powder
 1/4 teaspoon salt
 1/4 teaspoon garlic powder
 1/4 teaspoon pepper
 12  14 corn tortillas (six inch)
 2 cups shredded cheddar cheese

Place oil in large skillet. Add onions and saute over medium heat until onions are lightly browned. Add chicken, cream soups, chilies, tomatoes, and all seasonings. Stir and cook over medium heat until bubbly.

Tear tortillas into small pieces. Place half of pieces in 9Ã13 inch dish. Top with 1/2 of chicken mixture and 1/2 of cheese. Top with remaining tortilla pieces, remaining chicken mixture, and remaining cheese, bake at 350 for thirty minutes, or until bubbly and lightly browned around the edges.

*Can use fat free
This can be assembled a day ahead and stored in the fridge.

My Mom had a T&T recipe for shrimp salad. Buy 1 pound store made macaroni salad, add some mayo, cut up olives and a can of drained, rinsed tiny shrimp. I make it once in a while. Mom used to make it anytine we were uinvited to potlucks, etc. Every Sunday we went to my cousins' house. Mom always brought shrimp salad and a big bottle of Pepsi or Coke. Cousins didn't have money to buy sosdapop.But cuz always made hamburgers in tomato sauce. I can taste them now-Dad called them "hockeypucks". LOL from the memory.

When I've made this for family or friends, afterwards they mention it just about every time I see them.

MUFFULETTA SANDWICH

Olive Salad:
1-1/2 c. chopped green olives
1 c. chopped black olives
23 c. extra virgin olive oil
5 Tbsp. finely chopped Italian parsley (or about 1/2 Tbsp. dried)
1/ c. chopped pimento (I don't add this)
2 anchovy fillets, mashed
1 Tbsp. minced garlie (about 4 cloves)
1 tsp. dried oregano
2 tsp. lemon juice
Pepper to taste

1 round loaf Italian bread 8-9" in diameter (or hoagie rolls for individual sandwiches)
Shredded lettuce/thinly sliced tomatoes (optional--and I don't add)
1/4 lb. thinly sliced Italian salami (such as mortadella)
1/4 lb. thinly sliced Genoa salami (or any other hard salami)
1/4 b. thinly slied Mozzarella (I use provolone)

Mix all the salad ingredients together. Cover and marinate overnight. * To assemble the sandwich, cut the bread horizontally and pull out most of the soft dough inside. Drain the olive salad and brush both cut sides of the bread very generously with the marinade.

Place 1/2 the drained salad in the hollow of the bottom of the bread. Leave 3/4" rim around the outside so the filling doesn't spill out while you eat it. Next add a layer of lettuce, tomato, salami, hard salami and cheese. Repeat layers of meat, cheese and veggies. Heap remaining olive salad in a mound on the top. Cover with the other half of the bread and wrap securely in plastic wrap. Put a plate on top and place several cans on top (or anything to weigh it down). Let rest at least 30 minutes. Cut into wedges. Serves 4-5.
*I refrigerate mine because I make it up to a week in advance. Let it sit at room temperature for at least an hour before trying to drain as the oil gets thick. Also, please don't ignore the anchovies. You don't really taste them, but they do add a little something special.

Patti,
We went to New Orleans years ago, and I had a muffuletta. Thanks for posting this!

Kayjones, I'd like to try your cornbread recipe. I'm always looking for something different for breakfast other than muffins or banana bread or cereal.

I haven't bought Jiffy mix for a long time. I believe it is a 6 oz. box; right? Would the cake mix also be the small size? Do you use an 8x8 or 9x9 pan?

Thanks.

Sue

I added some of my own also, come see.

Here is a link that might be useful: Recipes

Yes, Sue - both are the Jiffy boxed mixes.

Let me know how you like it.

You can add such things as a small can of corn, drained, or Jalapeno peppers, finely chopped. If you are making it in place of a regular cake, you can add cocoa or whatever, and frost it with whatever suits you - just remember to use no more liquid, when mixing, than the box directions call for. You can substitute fruit juice for the liquid - it's ALL good!

WINDOW CLEANER

1/4 c. ammonia
1/4 c. rubbing alcohol
1-1/4 c. water
1/2 tsp. Dawn

Mix and pour into a spray bottle.

~*~Large Chocolate Chip Cookie~*~

1 cup All-purpose Flour
1-½ teaspoon Baking Powder
¼ teaspoons Kosher Salt
½ cups Butter, Unsalted
1 cup Light Brown Sugar
1 teaspoon Vanilla Extract
1 whole Large Egg
1-¼ cup Semi-Sweet Chocolate Chips
Preheat the oven to 350°F.
Whisk the flour, baking powder and salt together in a medium bowl and set aside.
Using a stand mixer or a hand mixer, cream the butter, light brown sugar, and vanilla extract on medium speed until well combined, about 1 minute.
Increase the mixer speed to high and beat for 15 seconds.
Stop the mixer, scrape down the sides of the bowl, and add the egg.
Blend on medium speed for 30 seconds.
Add the dry ingredients and combine on low speed until just a few dry streaks remain.
Add the chocolate chips and mix for a few seconds until combined.
Scrape the batter into a greased 9-inch round cake pan.(I used a pie pan)
Press the batter into a smooth and even layer in the pan. Bake until lightly golden and puffy around the edges (the center should still feel quite soft), 18 Â 22 minutes.I cut into pie servings.

Slice then serve with a scoop of vanilla ice cream :-)Yum!!

patti, don't forget newspaper to clean windows with :o)

not really a recipe but my boss used to make olive sandwiches for lunch
She'd take softened cream cheese and cut up a can of black olives and mix well and spread on sandwich bread very good

I posted these before.But they are so good!!

This one taste just like Enchiladas with out all the work! (IÂm in a Gooseberry Patch Book with this one)
Chicken EnchiladaÂs

1 (2 to 3lbs. ) chicken, cooked &boned
1 pkg. Tortilla chips
1 large can evaporated milk
2 cans mushroom soup
1 ( 10. 1/2oz ) can enchilada sauce
½ lb. Grated cheese
Place one half the chips in 9 by 13 baking dish.
Add a layer of chicken, cover with ½ of the cheese.
Mix together milk ,soup & sauce. Pour one half of
mixture over cheese. Repeat layers. Bake 350.
30 to 40 min. till bubbly. Sometimes I add sliced
olives to top. This is very easy and taste great !

This one is great too!
~*~Enchiladas Suizas~*~ I like to serve with sour cream & guacamole with a side of black beans, salad & chips.

½ c. chopped onions
1 garlic clove, minced
2TBSP.butter, melted
½ c. sliced olives, drained
1 -10 ¾ oz. can cream of chicken soup cond.
1-8oz.(1c.) sour cream
1-4oz. can chopped green chilies,drained
1 ½ c. shredded or cubed, cooked chicken
¼ c. milk
1 ½ c. shredded Mexican Style Cheese
10 corn tortillas

Heat oven to 350°. In a medium saucepan over medium heat,cook onions,& garlic in butter until tender. Stir in ¼c. of olives,soup ½ c. sour cream & green chilies,mix well.Reserve ¾ c. of the sauce & set aside.
Stir in chicken & ½ c. of cheese in to remaining sauce.

In a small bowl, combine reserved ¾ c. sauce with remaining sour cream & milk, Blend well. Spread ½ c.of sauce over bottom of greased 13x9 inch. baking dish.

Heat tortillas. Place about ¼ c. of chicken mixture down center of each tortilla, roll up. Place seam side down in a row in baking dish. Spoon remaining sauce over top of filled tortillas, covering completely. Bake for 25 to 30 min. then place remaining cheese & ¼ c. olives on top & bake until melted, about 5min.
Let stand for 5 min. before serve.
6 to 8 servings.

You betcha' Glenda!

Joann, thank you for doing this. The web site looks great! Just a suggestion, but you may want to take the recipes from the "I'll share my recipes" daily posts. Lots of good ones on them.

Shrimp Cole Slaw

Shredded cabbage...I prefer to thinly shred mine by hand
Chopped green or purple onions
A little shredded carrot for color
Boiled shrimp...I use big ones cut in pieces but you can use small ones

Dress with mayo thinned with Zesty Italian dressing, and season to taste with garlic powder and white pepper. I put in a sprinkle of Tony's. This was the house special recipe for a very popular restaurant in this area for years, but
they would never give out the recipe. When it closed, after damage from a hurricane, over 20 years ago, a former waitress and friend of mine, passed the recipe on to me.

These can be made with any fruit pie filling. I actually prefer peach. They are quick, and make a large number.

Cherry Bars

Blend on low speed:

1 1/2 cups sugar
1/2 cup margarine
1/2 cup shortening
1 1/2 tsp. baking powder
1 tsp. vanilla
4 eggs.
Beat until creamy, then on high speed
for three minutes.

Blend in 3 cups flour. Spread 2/3 in a large
greased jelly roll pan. Spread one can cherry
pie filling over the batter. Drop the remaining
batter, by spoon, over the cherries.
Bake at 350º for about 40-45 minutes.
Drizzle with glaze made of 1 cup p. sugar, a
little milk, and 1 tsp. almond extrct

Make any white cake from a box. follow directions, let it cool. . Poke holes with a skewer. Mix a box of bright color Jello-(orange, red . grape)with one cup hot water, pour over cake. It may be drippy on the bottom-pour off any extra liquid. Let stand in refrigerator for an hour or more, , then frost with any canned frosring, any flavor you like. My kids love this.

That's what they call a "Poke" cake.

This recipe was posted by a KTer, but I didn't jot down her name. Wish I had so she could get credit for it. It is my favorite winter food.

TACO SOUP medium
1-2 lbs. lean ground beef
1 small onion, chopped
1 (4-oz) can chopped green chiles
1 package taco seasoning mix
1 package ranch dressing mix
1 can corn, undrained
3 cans stewed tomatoes
1 can kidney beans, undrained
1 can pinto beans, undrained
1 1/2 C water

Brown meat with chopped onion; drain; add remaining ingredients and simmer at least 30 minutes; longer if desired. Great served with shredded cheese and cornbread or Mexican chips .

Sue

Kayjones, thanks. I just put Jiffy mixes on my shopping list.

Sue

You're welcome - let us know how it turned out!

Craftyshe--
THANK YOU for posting this recipe! Can you believe, just this morning I was considering the giant chocolate chip cookie(s)instead of traditional bd cake for my teenage son this year!:)

I'm still adding recipes if you have one.

KayJones, our stores carry only the cornbread mix. I have been looking for the Jiffy cake mix for over a year to no avail.

Can someone give a link to the website that you're speaking of? Thanks!

Sheila,

My Wal-Mart carries the Jiffy cake mix. That's the only place I've seen it in my area.

Jullie, it's about half-way down. Here it is again.

Here is a link that might be useful: KT recipe site

Thank you Joan!!

Bringing this to the top again.

This is my Mom's awesome carrot cake that I make regularly.

Carrot Cake

2 cups flour
1 1/2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
2 cups sugar
4 eggs, beaten
1 1/2 cups vegetable oil
8 1/2 oz can crushed pineapple well-drained
3 1/2 cups grated carrot
1/2 cup chopped walnuts

Icing:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 tbsp sour cream
1/2 tsp vanilla
1 cup icing sugar

In a large bowl sift flour baking soda, baking powder and cinnamon. Add sugar, eggs and oil and beat with electric mixer. Stir in carrots, pineapple and walnuts; mix well.

Grease and flour a 9x13" baking dish. Bake in 375 degree oven 45-55 minutes until done.

For icing, beat cream cheese, butter, sour cream and vanilla. Add icing sugar and beat well. Cool cake and spread with icing and garnish with more chopped walnuts.