Cook of the Week: Jeanette Mitchell Recipes

By NEMS Daily Journal

Graham Cracker
Brownies
2 cup crushed graham crackers
1 can sweetened condensed milk
3⁄4 cup chocolate chips
1 teaspoon vanilla
Combine all ingredients and pour into a greased 8×8-inch pan. Bake at 350 degrees for 25 minutes.

Zucchini Bread
3 eggs
1 cup olive oil
2 cups sugar
2 teaspoons vanilla
2 cups grated zucchini
1 (8-ounce) can crushed pineapple, drained
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1⁄2 teaspoon baking powder
11⁄2 teaspoons cinnamon
3⁄4 teaspoon nutmeg
1 cup chopped walnuts
1 cup dried cranberries
Preheat oven to 350 degrees. Beat eggs, oil, sugar and vanilla until mixture is foamy. Stir in zucchini and pineapple.
In a separate bowl, sift together flour, baking soda, salt, baking powder, cinnamon and nutmeg. Slowly add dry ingredients to wet ingredients. Fold in nuts and cranberries and pour batter into two greased loaf pans. Bake about 1 hour (test for doneness after about 50 minutes with a toothpick).

Grits
4 cups water
1 cup cold water
1 cup grits
Salt and pepper
Bring 4 cups of water to a boil. Combine 1 cup cold water and grits, stir, and add to boiling water. Stir on high for 5 minutes, then reduce heat to low and cook another 20 minutes. Add salt and pepper to taste (and grated cheese if desired).

Jalapeño Cornbread
1 cup unbleached all-purpose flour
1 cup yellow cornmeal
1⁄4 cup sugar
1 tablespoon baking powder
1 tablespoon cornstarch
1⁄4 cup oil
1 cup milk or buttermilk
1 cup corn
2 to 3 jalapeño peppers, finely chopped
1 onion, diced
Combine flour, cornmeal, sugar, baking powder and cornstarch. Add oil, milk, corn, peppers and onion. Pour batter into a hot greased skillet and bake at 425 degrees for 45 minutes.

Easy Apple Carrot Cake
1 (21-ounce) can apple pie filling
1 box Betty Crocker Carrot Cake mix
1 teaspoon almond extract
2 eggs, beaten

Cream Cheese Frosting
7 tablespoons butter, softened
1 box powdered sugar
1 (8-ounce) block cream cheese, softened
1 teaspoon vanilla
Pour the apple pie filling into a mixing bowl and chop the apples into small pieces. Add cake mix, almond extract and eggs and mix well. Pour batter into a greased 9×13-inch baking pan and bake at 350 degrees for 30 to 40 minutes. Test with a toothpick and cook a little longer if needed. Let cake cool.
For the frosting, combine butter, powdered sugar, cream cheese and vanilla. Spread over top of cake.
Note: For a change, you could substitute chocolate cake mix and cherry pie filling.