Donna's Loaded Cornbread

⭐️ 🌽🍞Donna’s Loaded Cornbread:


2 Boxes Jiffy Cornbread Mix

2 Eggs or 1/2 cup Egg Substitute

2/3 cup Milk

1/4 cup Granulated Sugar

1/4 Cup Honey

2 Jalapeño peppers, seeded and chopped

8 oz. Bacon, cooked, drained, and crumbled

1 Cup shredded Cheddar or Mexican shredded cheese blend


-Preheat oven to 400 degrees. Generously butter or spray an 8” square pan or muffin pan. Prepare cornbread mix according to package directions. Gently stir in remaining ingredients until just blended. Pour batter into prepared pan. If making cornbread muffins, fill each well about 2/3 full.

-Bake in preheated oven for 20-25 minutes or until golden brown. Serve warm with honey butter or at room temperature. These can be stored in an airtight container for up to three days or they can be frozen for up to six months.

Donna's BBQ Baked Beans

🇺🇸 Donna’s BBQ Baked Beans:


2 Cans Bush’s Brown Sugar Hickory Baked Beans (28 oz. each)

1/2 or more Ketchup, to taste

1/3 cup or more Honey Mustard, to taste

1 Tbs. Worcestershire Sauce

1/2 cup Light Brown Sugar

1 pound Bacon, cooked, well drained, and crumbled


-Preheat oven to 375 degrees. Prepare a 9” x 13” x 2” casserole baking dish with nonstick cooking spray.

-Right in the baking dish, combine all ingredients until well incorporated. Bake in preheated oven for 45-50 minutes.

Donna's BBQ Chicken

🇺🇸 Donna’s BBQ Chicken:


Four boneless skinless chicken breasts

2 cups Italian salad dressing

McCormick Applewood Rub, to taste

BBQ Sauce of your choosing (I like KC Masterpiece)


-In a resealable plastic bag, place chicken breasts and Italian salad dressing. Refrigerate for an hour.

-Remove the chicken breasts from the dressing getting as much of the excess dressing off as possible. Rub both sides of the chicken with desired amount of Applewood Rub, coating evenly.

-Preheat grill to medium-high heat. Grill chicken breasts until they’re cooked through to 165 degrees internally at the thickest part.

-Brush with desired amount of BBQ sauce and enjoy.

Donna's Semi-Homemade Strawberry Shortcake

⭐️ 🍓🍰 Donna’s Semi-Homemade Strawberry Shortcake Dessert:


Sara Lee Pound Cake cut into 1 1/2” to 2” thick slices

1 lb. good quality fresh strawberries, washed, stemmed, and sliced

1/4 to 1/2 cup granulated sugar, to taste

Juice of 1/2 lemon or lime

1 pint heavy whipping cream

1/4 to 1/2 cup powdered (confectioners) sugar, to taste

1/2 to 1 tsp. pure vanilla extract (optional)

Fresh mint or basil, for garnish (optional)


-Combine strawberries, granulated sugar and juice of 1/2 lemon or lime in a bowl, mixing well. Cover tightly and refrigerate for at least an hour.

-In a stand mixer or with an electric hand mixer, beat the heavy whipping cream and powdered sugar until stiff peaks form. Keep well chilled if not using immediately.

-To assemble, on each dessert plate, place a slice of pound cake, then top generously with strawberries and whipped cream. Garnish with fresh mint or basil leaves if desired.