Almond Corn Bread Squares


If you love corn bread you’ll love this version. 1 cup AP flour, 1 cup corn meal, one teaspoon baking powder, 1/2 teaspoon baking soda, 2 beaten eggs, 1/3 cup cold milk, 3 tablespoons honey, 1/4 cup finely crushed almonds, 1/4 teaspoon almond extract.

Mix all ingredients (do not over-mix), pour into a prepared square baking tin and bake @ 400 F for 20 minutes. Cut into squares.

Serve with softened butter.


Turkey and Wild Rice Soup




Using up some of that leftover Turkey (from Thanksgiving) add 2 cups chicken stock (low sodium), one cup cold water, 1 cup light cream, 1/2 diced onion, one carrot-peeled-shredded, one celery stalk chopped finely, 1 cup wild rice, one teaspoon sage, one teaspoon black pepper, 1-1/2 cups cubed Turkey meat.

In a large soup pot add all ingredients on low heat, cover with a lid and cook 20-22 minutes, stir during cooking time. 

Ladle into soup bowls!

It’ll warm you right up!

Hope you enjoy! Easy and economical to make.

cheffie cooks easy 123.

Sliced Brie, Apple and Pecan Crostini


A great appetizer for the upcoming holidays! Thin baguette sliced and lightly toasted. I keep the Brie (remove rind) cold in the refrigerator until ready to slice and place on top of toasted bread. Slice 2 apples (your choice). To make the pecan topping I use 1 cup chopped pecans (or walnuts or both), 3 tablespoons good maple syrup, 1/4 teaspoon nutmeg, pinch of cinnamon and stir well.

Add a slice of Brie, apple slice, topped with pecan mixture. Refrigerate promptly until ready to serve.

Fun and delicious! They’ll be on our Thanksgiving Appetizer Table!


cheffie cooks easy 1-2-3.