Laura Byers
More ideas from Laura
Chicken and Potatoes with Garlic Parmesan Cream Sauce - Crisp-tender chicken baked to absolute perfection with potatoes and spinach. A complete meal in one!

Chicken and Potatoes with Garlic Parmesan Cream Sauce - Crisp-tender chicken baked to absolute perfection with potatoes and spinach. A complete meal in one!

Frozen Sangria Slushies!  Omg never again will I spend hours marinating fruit in wine.  Just plop it in the blender and whiz!  This is life changing.

Frozen Sangria Slushies! Omg never again will I spend hours marinating fruit in wine. Just plop it in the blender and whiz! This is life changing.

Chicago Bandero Cornbread!  Prehead oven & skillet to 300 degrees. Mix flour, cornmeal, salt & baking powder. Melt butter and combine with sugar, creamed corn and chili peppers. Mix to combine. Add eggs one-by one and mix until well blended. Add cheese. Fold-in flour mixture until mixed well, clumps are okay. Carefully remove cast iron skillet from oven and evenly coat top and sides with canola/vegetable oil. Pour in cornbread batter.  Bake 30-45 minutes, or until top is golden brown.

Chicago Bandero Cornbread! Prehead oven & skillet to 300 degrees. Mix flour, cornmeal, salt & baking powder. Melt butter and combine with sugar, creamed corn and chili peppers. Mix to combine. Add eggs one-by one and mix until well blended. Add cheese. Fold-in flour mixture until mixed well, clumps are okay. Carefully remove cast iron skillet from oven and evenly coat top and sides with canola/vegetable oil. Pour in cornbread batter. Bake 30-45 minutes, or until top is golden brown.