Easy Herb Dinner Rolls

I've been wanting to give something like this a try for awhile now. A little different then the rolls I usually make and they were a huge hit. There are two ways you could do this. One by using the frozen Rhodes rolls or the second being making your own rolls. Either way its a nice change for a simple dinner roll.

batch of roll dough or the frozen Rhodes rolls
4 tablespoons melted butter, separated into 2 tablespoon portions
Johnny's garlic and cheese seasoning

I used two tablespoons melted butter on the bottom of the pan I was cooking the rolls in. I then sprinkled about 1 tablespoon of the Johnny's seasoning on top of the butter. I placed the rolls in the pan and let rise according to the directions of the recipe/package.
When they were ready to bake I spread the remaining 2 tablespoons of butter over the rolls and then sprinkled another tablespoon of Johnny's seasonings over the rolls. I baked according to package/recipe directions.

Jam-filled Muffins

1 3/4 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
2/3 cup milk
1/3 cup butter or margarine, melted
1 teaspoon grated lemon peel
1/2 cup raspberry or strawberry jam
DIRECTIONS:1. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, lightly beat eggs; add milk, butter and lemon peel. Pour into dry ingredients and stir just until moistened. Spoon half of the batter into 12 greased or paper-lined muffin cups. Make a well in the center of each; add jam. Spoon remaining batter over jam. Bake at 400 degrees F for 20-25 minutes or until golden.

Cornbread

I like cornbread that a little sweeter than most. I also like it to be just on the verge of being crumbly. It took alot of searching but I did find a recipe that's almost perfect. I took it from the website Allrecipes. I follow the recipe exactly most of the time but do subsitute buttermilk for the milk at times and sometimes I use evaporated milk, undiluted, for the the milk. Either way gives the cornbread a slightly different taste and texture. I also use medium coarse cornmeal instead of the regular cornmeal. It makes it a little crunchier. Another change I make sometimes is I use blue cornmeal instead of yellow but a warning on the blue, if your family doesn't like change you may not want to try the blue. Its beautiful coloring and tastes the same but my husband won't touch it because of the color.

Here's the recipe (copied from allrecipes, Golden Sweet Cornbread):

1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil

Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.