This yummy flank steak is tasty over a salad or tucked into a pita pocket. Drizzle fat-free tzatziki sauce over it for added flair.
Carrot Cake * This cake is full of scrumptious flavors. The three hour cook time makes this recipe perfect for an afternoon luncheon....
Don’t come between Nicole and her mud pie – this was a constant craving during her pregnancy so naturally she converted the favorite recipe for the...
This adaptable bread teams up beautifully with just about any of our main-dish meals.
- 1 box Jiffy cornbread mix
- 1 egg (as directed on box)
- 1/3 Cup milk (as directed on box)
- 1/4 Cup sour cream
- 1 to 2 Tablespoons sugar
Spray the slow cooker with nonstick cooking spray, then preheat on HIGH for about 30 minutes.
While the cooker is preheating, mix together the remaining ingredients until smooth.
Pour the batter in the preheated slow cooker; cover and cook on HIGH for about 1 1/2–2 hours.
When done, place a plate on top of the slow cooker, then invert the slow cooker to release the cornbread. Slice and serve.
Leave a Review
You must be logged in to post a comment.