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Mom's Mexican Cornbread

Reviewed: Nov. 3, 2011
This is an authentic TexMex recipe, much like the one I grew up with. I changed it quite a bit and thought it was awesome. I brown the gr.beef with onion, 1/4 - 1/2 red bell, chopped fine, 3-5 chopped jals., 1-4 oz. can green chilis, and a good sprinkle of Grill Mates Southwest dry seasoning; then thoroughly drain grease & liquid. All else is the same. Also, my oven runs hot, so I checked in 45 mins, and appeared, in all tests, to be done. After it cooled 30 mins. or so and I cut into serving pieces, it appeared to be a bit undercooked, so next time, I will cook an extra 5-7 mins.
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Terry's Texas Pinto Beans

Reviewed: May 7, 2011
I am a Texan and this is, without a doubt, the BEST ever!!! I grew up on beans and consider myself an expert, but this recipe is equiv. to our high end recipes here in Houston...i think the chick.broth made the difference; I used a red chunky black bean/corn salsa and a large ham hock......also added 5-6 pieces of crisp bacon with a dollup of b.grease...That's the lagniappe, cha!
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No Fail Pound Cake

Reviewed: Feb. 8, 2011
**********On a scale of 1-10, I give this a 20!!!! AWESOME, easy and flexible. Needed something in a hurry and wanting to use what I already had, I chose this. I substituted plain yellow cake mix for "butter" flavor and used the zest of 1 small orange instead of lemon extract. Out of the oven, you could easily eat a small loaf, NO PROBLEM! Note: flour and grease pans well as they tend to stick, even after cooled.
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