Robert F. Kennedy Jr. is considering a run for president on the Libertarian Party ticket‚ which would help solve his dilemma of gaining ballot access across the country.

A crucial hearing in Donald Trump's hush money case is underway as a New York judge weighs when‚ or even whether‚ the former president will go on trial after a postponement prompted by a last-minute document dump.

Federal Trade Commission Chair Lina Khan‚ nominated to her position in 2021 by President Joe Biden‚ is impressing some conservatives by her actions in dealing with Big Tech and other industries.

"Yellowstone" actor Forrie J. Smith said he was removed from a flight after refusing to sit next to a passenger who was wearing a face mask. 

UN Demands Cease-fire in Gaza During Ramadan

Most of the $640 million that MacKenzie Scott is giving away is going to nonprofits supporting extreme left-wing objectives‚ the New York Post reports.

A New York appeals court agreed Monday to hold off collection of former President Donald Trump's $454 million civil fraud judgment‚ if he puts up $175 million within 10 days.

Creamed Corn Cornbread Muffins- this doctored Jiffy Corn Muffin Mix recipe makes a great side for any meal. So easy and scrumptious. Super Moist Muffins With the addition of a can of creamed corn and sour cream‚ these corn muffins have a super moist texture. The creamed corn gives them extra corn flavor. Quick and Easy To Make I love making corn muffins because they are in individual portions and they bake really quickly. These muffins bake in just 20 minutes and it only takes about 5 minutes to prepare the batter. What To Serve Creamed Corn Cornbread Muffins With These easy Jiffy muffins go great with a bowl full of chili‚ Spicy Collard Greens‚ Spicy Black-Eyed Peas‚ Black-Eyed Pea and Sausage Chili‚ and Southern Cabbage. Slather them with butter or drizzle them with honey for even more flavor. These easy cornbread muffins are sure to become a go to recipe. I like them almost as much as this Best Jiffy Cornbread recipe. Note: This is not a southern-style cornbread which is dry and crumbly with little to no sugar. If that kind of cornbread is the only conrbread you like‚ you won’t like this one and would probably refer to it as Yankee cornbread. Make Them Spicy If you want to make the corn muffins spicy‚ add 1/2 teaspoon of cayenne pepper to the batter. Kitchen Tools I Use Muffin Tin– use a good quality non-stick muffin tin and you want have any trouble with the muffins sticking. Storage and Freezing Muffins can be stored at room temperature in an airtight container for 4 days or for 1 week in the refrigerator. Wrap individually and freeze for up to 2 months.‚ Thaw in the refrigerator overnight and warm in a microwave or oven. More Cornbread Recipes Buttermilk Cornbread Muffins Honey Cornbread Texas-Style Jiffy Cornbread Boston Market Style Cornbread Hot Water Cornbread Print Creamed Corn Cornbread Muffins Creamed Corn Cornbread Muffins- this doctored Jiffy Corn Muffin Mix recipe makes a great side for any meal. So easy and scrumptious. Course BreadCuisine SouthernKeyword jiffy‚ muffins Prep Time 5 minutes minutesCook Time 20 minutes minutesTotal Time 25 minutes minutes Servings 12 Calories 239kcal Equipment12-cup Muffin Tin Ingredients2 (8.5-ounce) boxes Jiffy Corn Muffin Mix1 (14-ounce) can creamed corn2 large eggs‚ lightly beaten½ cup milkâ…“ cup sour cream2 tablespoons melted butter InstructionsPreheat oven to 350 degrees and spray a 12-cup muffin tin well with cooking spray.In a large bowl‚ stir together all ingredients just until combined.Evenly divide the batter between the 12 muffin cups.Bake for 20 minutes or until they feel firm when you press down gently on the top.Let cool in pan for 5 minutes and then run a knife around the outside of each cup and remove them from the pan. NotesNutritional info is provided as an estimate only and will vary based on brands of products used. Not to be used for specific dietary needs. NutritionCalories: 239kcal | Carbohydrates: 35g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 447mg | Potassium: 125mg | Fiber: 3g | Sugar: 10g | Vitamin A: 230IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mgWant to Save This Recipe?Save This RecipeThe post Creamed Corn Cornbread Muffins appeared first on Spicy Southern Kitchen.

Breakfast Pigs in a Blanket are both sweet and savory and make an easy breakfast the whole family will enjoy. Only 4 ingredients needed! Fully cooked sausage links are wrapped in puff pastry that has been drizzled with a little pancake syrup. They are baked for 15 minutes and get wonderfully golden and crispy. Pigs in a Blanket are a favorite appetizer of mine. Why not enjoy them for breakfast too? This recipe uses breakfast sausage instead of hot dogs or cocktail wieners to make an unbelievably delicious breakfast and brunch dish. Ingredients Needed Egg Puff Pastry– crescent dough can be used instead. Pancake Syrup– or real maple syrup. Fully Cooked Sausage Breakfast Links Tips For Making Breakfast Pigs in a Blanket You could use crescent roll dough for this recipe‚ but you really can’t beat the buttery light crunch of puff pastry. You want to use fully cooked sausage for this recipe. You can find it in the refrigerated section with the bacon. Or you can buy it frozen‚ but you will need to thaw it. As an alternative‚ you can use uncooked sausage links and cook them. Let them cool before proceeding with the recipe. Make sure your puff pastry is thawed sufficiently  or it will crack when you roll it out. Use a pizza cutter to quickly and easily cut the puff pastry into squares. To make them spicy‚ sprinkle a little cayenne pepper on each puff pastry piece before placing the sausages on them. How To Store Leftovers can be stored in an airtight container in the refrigerator for 3 days or frozen for up to 2 months. More Breakfast Recipes Sausage and Gravy Stuffed Biscuits Sausage and Crescent Roll Casserole Crock Pot Cinnamon Roll Casserole Bacon Cinnamon Rolls Cinnamon Roll Pigs in a Blanket Breakfast Tater Tot Casserole Southern Breakfast Enchiladas with Sausage Gravy Print Breakfast Pigs in a Blanket Breakfast Pigs in a Blanket are both sweet and savory and make an easy breakfast the whole family will enjoy. Only 4 ingredients needed! Course BreakfastCuisine SouthernKeyword Pigs in a Blanket‚ sausage Prep Time 15 minutes minutesCook Time 15 minutes minutesTotal Time 30 minutes minutes Servings 12 Calories 195kcal EquipmentRimmed Baking SheetParchment PaperPizza Cutter Ingredients1 large egg1 teaspoon water1/2 (17.3-ounce) package frozen puff pastry‚ thawed2 tablespoons pancake syrup1 (9.6-ounce) package fully cooked breakfast sausage links InstructionsPreheat oven to 400 degrees and line a rimmed baking sheet with parchment paper.Whisk together egg and water in a small bowl and set aside.Roll the thawed pastry sheet out on a lightly floured surface. You want it to roughly be 14×10-1/2 inches. Cut it into 12 squares. Note: A pizza cutter makes this really easy. Don't worry too much about the shape or size of the puff pastry pieces as long as they are big enough to wrap around the sausage.Drizzle a little pancake syrup on each square and place a sausage so that it sits diagonally on each square.Brush two opposite corners of puff pastry with egg wash on each square. Pull the corners up over the sausage and pinch them together to seal. Place on prepared baking sheet.Brush tops with egg wash and bake 15 to 18 minutes‚ or until golden. NotesTo make this dish spicy‚ sprinkle a little cayenne pepper on each piece of puff pastry before adding the sausage. Be sure to thaw the puff pastry sufficiently before rolling it out or it will crack. I like to roll the puff pastry out on a piece of parchment paper sprinkled with a little flour. Makes for easy clean-up. Nutritional info is provided as an estimate only and will vary based on brands of products used. Not to be used for specific dietary needs. NutritionCalories: 195kcal | Carbohydrates: 12g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 32mg | Sodium: 203mg | Potassium: 74mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 42IU | Vitamin C: 0.2mg | Calcium: 6mg | Iron: 1mgWant to Save This Recipe?Save This Recipe Originally posted May 17‚ 2019. Recipe adapted from Paula Deen Disclosure: This post contains affiliate links. The post Breakfast Pigs in a Blanket appeared first on Spicy Southern Kitchen.

This Creamy Cucumber Salad is made with fresh cucumbers‚ sour cream‚ mayonnaise and fresh dill. So easy and creamy! Perfect summer salad! A SIMPLE‚ FRESH CUCUMBER SALAD RECIPE I just adore cucumbers and slicing them up brings back a flood of memories of my childhood years. If you’ve never eaten cucumber in vinegar or in a creamed salad before‚ these recipes might sound really weird or strange. I guess it is one of those things that you just gotta grow up eating to truly appreciate. But I’m thinking‚ if you give them a try‚ you just might grow to love this simple but tasty Creamy Cucumber Salad. If you enjoy tzaziki sauce then I think you would love this too! FREQUENTLY ASKED QUESTIONS (FAQ’S) What are English cucumbers and where do I find them? English cucumbers‚ also known as seedless or hothouse cucumbers‚ are a type of cucumber with a thin‚ super tender‚ edible skin and smaller seeds. You don’t have to peel them either if you don’t want. They are longer and slimmer than traditional cucumbers and are typically wrapped in plastic to maintain their freshness. English cucumbers are crisp‚ mild in flavor‚ and perfect for making this salad. Check your local grocery store wherever they sell cucumbers and you’ll likely find English cucumbers. How do you keep Cucumber Salad from getting watery? It’s normal for Cucumber Salad to get a little watery as it sits. As the cucumbers “relax” in the salad they release water that’s naturally in them. The only way to avoid it is to try to get some of the water out of the cucumbers before making the salad (note: you won’t get all the liquid out of the cucumbers and you don’t want to or they won’t taste good.) The only way to do that is to salt the cucumbers in a colander and let the salt draw out the moisture. You may want to rinse them a bit afterwards too so your salad doesn’t end up too salty. What do I serve this Cucumber Salad with? This Creamy Cucumber Salad is always a hit! It’s a perfect side dish to any spicy food you might be eating. It works with Buffalo Chicken Wings or Nashville Hot Chicken!It’s a good potluck salad side dish and goes great at any bbq or picnic. Just note: if taking this to an outside event‚ try to keep it on ice to keep it cold. How long does Cucumber Salad last in fridge? Cucumber Salad will last up to 2 days in the refrigerator. The longer it sits‚ the more watery it will get since the water releases from the cucumbers. So‚ I suggest enjoying this the day you make it. Can you freeze Creamy Cucumber Salad? No. Cucumbers don’t freeze well because of all the water in them so the salad texture will change once frozen and thawed and it’s definitely not optimal. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) English cucumbers– these are my preference to use‚ but if you want to use regular cucumbers you can. The English ones have much smaller seeds and if you don’t feel like peeling cucumbers‚ you can eat the tender skin on the English cucumbers. If using regular cucumbers‚ I would suggest peeling them. red onion – instead you could use a shallot. It would give you a lighter onion flavor. sour cream– you could swap this out for plain Greek yogurt mayonnaise – you could use Miracle Whip if you enjoy it. fresh dill – if possible‚ use fresh dill over the dried stuff if makes all the difference in flavor. white vinegar – I don’t recommend apple cider vinegar here. I think it would throw off the flavor. Rice wine vinegar would probably work. white sugar – cucumber salad has a sweet and sour flavor. If you don’t like that‚ then leave out the sugar. Or you could use a sugar substitute. HOW TO MAKE CREAMY CUCUMBER SALAD Cut the cucumbers in half lengthwise. Scrape out the seeds and slice into ¼” slices. Place them in a bowl along with sliced red onions. Combine all dressing ingredients. Toss dressing with cucumbers and onions. Cover with plastic wrap and refrigerate 1 hour before serving. Stir before serving. CRAVING MORE RECIPES? Marinated Tomato Cucumber SaladCucumber Cream Cheese Spread (+Video)Vinegar Cucumber Salad (+Video)Carrot SaladApple Fruit SaladWatermelon SaladSouthern AmbrosiaBread and Butter PickleMarinated Green Bean Salad Originally published: August 2011Updated photos &; republished: March 2024 Print Creamy Cucumber Salad This Creamy Cucumber Salad is made with fresh cucumbers‚ sour cream‚ mayonnaise and fresh dill. So easy and creamy! Perfect summer salad! Course Side DishCuisine American Prep Time 1 hour hour 10 minutes minutesTotal Time 1 hour hour 10 minutes minutes Servings 6 Calories 107kcal Author Brandie @ The Country Cook Ingredients2 English cucumbers½ cup sliced red (or white) onions½ cup sour cream3 tablespoons mayonnaise¼ cup chopped fresh dill (optional)3 Tablespoons white vinegar½ teaspoon granulated sugarsalt‚ to taste InstructionsSlice the cucumbers. Add cucumbers and sliced onions into a bowl.In a separate bowl‚ whisk together sour cream‚ mayonnaise‚ fresh dill‚ vinegar and granulated sugar. Pour over cucumbers and onions. Stir to thoroughly coat cucumbers and onions. Cover bowl with plastic wrap and refrigerate 1 hour before serving.Taste cucumbers and season with salt at this point if preferred. Stir before serving. Video Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 107kcal | Carbohydrates: 5g | Protein: 1g | Fat: 9g | Sodium: 63mg | Sugar: 3g