Easy Pecan Pie

EASY PECAN PIE

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3 eggs, slightly beaten
1 c. Karo light or dark corn syrup
1 c. sugar
2 tbsp. Mazola butter, melted
1 tsp. vanilla
1 1/2 c. pecan halves
1 unbaked (9 inch) pie shell

In large bowl stir first 5 ingredients until well blended. Stir in pecans. Pour into pie shell. Bake in 350 degree oven for 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool. Serves 8.
CHOCOLATE PECAN PIE: Follow recipe for Easy Pecan Pie. Melt 4 squares (1 ounce each) semi-sweet chocolate with butter.

Cranberry Freeze

1 can wholeberry cranberry sauce
1 small container Cool Whip
1 can Eagle Brand milk
1 cup chopped pecans or walnuts
1 can drained crushed pineapple

Mix all together. Put in container and store in refrigerator or freeze.

Home Made Cocoa Mix

1 box Nestle's Quick
1 cup Splenda
1 container (11 oz) non dairy creamer (powder)
1 box instant milk powder (makes 3 quarts)

Mix above ingredients well. Store in airtight container.
To use mix 1/3 cup per 8 ounces very hot water.

Dilled pasta salad

6 cups hot cooked fusilli pasta (about 3 cups uncooked)
1 cup frozen green peas, thawed
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried dill

In large bowl combine pasta and peas. In small bowl, combine mayonnaise, sour cream, mustard, dill, salt and pepper. Add to pasta mixture, tossing to combine. Serve warm or chilled.

Sausage grits casserole

3 cups hot cooked grits
1 cup shredded sharp cheddar cheese
1/4 cup chopped green onions
1/4 cup butter
1 (3 oz) package cream cheese
1 pound sausage, cooked and crumbled
1 and 1/4 cups milk
2 eggs, lightly beaten
2 teaspoons hot sauce

Preheat oven to 350 degrees. Spray 13 x 9 pan with Pam. In a large bowl combine grits, cheddar cheese,green onions, butter and cream cheese, stirring until cheeses melt. Stir in sausage, milk, eggs, and hot sauce until combined.

Spoon into prepared pan and bake 50 t0 60 minutes or until hot.

Butternut Squash Casserole

6 cups diced, cooked butternut squash
3/4 cup sugar or Splenda equivalent
1/2 cup evaporated milk
3 eggs
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 cup raisins (optional)
Streusel Topping (recipe follows)

Preheat oven to 350 degrees. In large bowl combine squash and next 8 ingredients. Beat at medium speed with electric mixer until smooth. Stir in raisins. Pour into 13x9 pan sprayed with non stick spray. Sprinkle with streuel stopping. Bake 1 hour.

Streusel topping
1/2 cup chopped pecans
1 cup dark brown sugar or 1/2 cup brown sugar Splenda
1/2 cup all purpose flour
1/4 cup melted butter

In small bowl, combine pecans, brown sugar, and flour; add melted butter, stirring until dry ingredients are moistened.

Spinach, corn and carrot casserole

1 (16 oz) bag frozen niblet corn, thawed
1 (10 oz) bag fresh baby spinach
3 carrots, grated
1 onion, chopped
1 (16 oz container sour cream
1 can cream of chicken soup
1 egg
1 box chicken flavored stuffing mix
1/2 cup butter, melted

Preheat oven to 350 degrees. Spray 9 x 13 pan with nonstick spray. In a large bowl, combine
corn, spinach, carrot and onion. In a small bowl, combine sour cream, soup and egg. Add to corn mixture, stirring to combine. In a medium bowl combine stuffing mix and butter. Spoon half stuffing mixture into corn mixture, stirring to combine. Spoon mixture into prepared baking dish.
Sprinkle remaining stuffing mixture over casserole. Bake for 1 hour.

Tip: Can be prepared 1 day ahead and refrigerate and cover until ready for baking. Let come to room temp and then bake. You can also cook ahead and reheat in microwave.

Creamy Lobster Toast Rounds

6 Tablespoons butter
1/4 cup chopped green onion
4 cloves minced garlic
1/2 cup white wine
1 Tablespoon fresh lemon juice
1 (10) lobster tails, meat removed and coarsely chopped
1 ( 8 0z) package cream cheese
3 1/2 dozen toasted bread rounds
Fresh chives for garnish

In a large skillet melt butter. Add green onion and garlic, stirring often for about 5 minutes.
Add lobster and cook additional 3 to 5 minutes or until pink and firm. Add cream cheese, stirring until combined. Remove from heat; spoon lobster mixture evenly over toast rounds. Garnish with chopped chives.

Tip: If you don't like lobster or want to cut costs substitute 1 pound of peeled, deveined medium shrimp or use a combination of shrimp, lump crabmeat or lobster.

Chicken Piccata Stuffed Mushrooms

4 (8 oz) packages fresh button mushrooms
6 Tablespoons butter
1/4 cup chopped green onion
1 Tablespoon minced capers
1 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup chopped cooked chicken
1/2 cup white wine
4 ounces cream cheese
1/2 cup Panko breadcrumbs
1/4 cup butter, melted

Preheat oven to 350 degrees. Spray a 15X10 pan with cooking spray. Clean mushrooms, removing stems. Finely chop enough stems to equal 1/2 cup. In large skillet, nelt butter. Add mushroom
stems, green onion, capers, thyme, salt and pepper. Cook 5 minutes, stirring often until mushrooms are tender. Stir in chicken and wine and cook 5 additional minutes (wine should be
evaporated) Add cream cheese and Panko crumbs, stirring until combined. Fill mushroom caps
evenly with chicken mixture. Place in prepared pan and brush each with melted butter. Bake
20 minutes.

Tip: Mushroom caps may be filled 2 days before baking. Cover with plastic wrap and refrigerate until ready to bake.

Chocolate eclair dessert

1 large box instant French vanilla pudding mix (can use sugar free)
3 ½ cups milk
1 small container cool whip
1 box graham crackers
1 cup powdered sugar
½ cup cocoa powder
2 Tbsp melted butter
2 Tbsp white Karo syrup
1 tsp vanilla

Mix pudding mix with 3 cups milk, beat with electric mixer 2 minutes. Fold cool whip into pudding mixture.
In a 9 X 13 oblong pan place one layer of graham crackers. Top this with half of the pudding/cool whip mixture. Place another layer of graham crackers on top.
Spread remainder of pudding/cool whip mixture over crackers. Then top with another layer of graham crackers.

Next mix powdered sugar and cocoa together. Add remaining ingredients including milk (try using 1/3 cup of the milk) Stir until well blended. If too thick add remaining milk. Pour chocolate over top layer of graham crackers and put in refrigerator. Makes 12 generous servings.

Cornbread Salad

Ingredients
1 batch cornbread, cut into 1-inch cubes, recipe follows
1 (14.5-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can niblet corn, drained
1 medium Vidalia onion, finely chopped
1 large green bell pepper, finely chopped
3 large tomatoes, chopped
2 cups grated sharp Cheddar
1 (8-ounce) bottle ranch dressing
Chopped fresh parsley leaves, for garnish
Directions
In the bottom of a large glass bowl, place cornbread cubes. Layer beans, corn, onion, bell pepper, tomatoes, and cheese on top of cornbread. Spread ranch dressing evenly over cheese. Cover, and refrigerate for at least 2 hours. Garnish with fresh parsley, if desired.

Cornbread:
1/2 cup vegetable oil, plus 1/4 cup for greasing pan
1 cup self-rising cornmeal
3/4 cup self-rising flour
1 cup cream-style corn
2 eggs
1 cup sour cream
1 cup grated sharp Cheddar, optional
1/2 teaspoon cayenne pepper, optional
Preheat oven to 375 degrees F.


Generously season a cast iron skillet with up to 1/4 cup vegetable oil. Preheat the pan either in the oven or on the stove over medium-high heat.


Mix all ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined. Pour batter into the preheated cast iron skillet. Place skillet in the oven and bake until golden brown, approximately 30 minutes. If making individual size cornbreads in smaller pans, they will require a shorter cooking time.


Yield: 8 servings

Next Recipe
Similar Recipe

Sweet Potato Caserole

•3 cups mashed sweet potatoes
•1 cup brown sugar
•2 eggs, lightly beaten
•1 teaspoon vanilla
•1/2 cup milk
•1/2 cup melted butter
•.
•Topping:
•1/2 cup brown sugar
•1/3 cup flour
•1/3 cup melted butter
•1 cup chopped pecans
Preparation:
Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned.
Serves 6 to 8.

You can use Splenda brown sugar instead of regular brown sugar but you should only use half of what the recipe calls for.
Also, I sometimes put a little cinnamon in the potato mixture.

Green Bean Caserole

4 cans french style green beans
1/2 cup chopped onion
Salt and pepper to taste
Cook seasoned beans and onions 15 minutes, then drain well

1 can cream of mushroom soup
8 ounces sour cream
1 soup can milk
2 cups grated chedder cheese

Combine soup, sour cream and milk. Spray oblong pan with Pam. Place a layer of green beans, then a layer of soup mixture and sprinkle half of the cheese on top. Repeat layers.

Melt 1/2 stick butter. Sprinkle 1 can of French Fried Onions on top,
then pour melted butter over and bake in preheated 350 degree oven until
mixture is bubbly (about 30 minutes)

This version was given to me many years ago by a former coworker at AAD,
Mary Snyder.

Cheese ball with sun dried tomatoes

8 ounces cream cheese
1 cup shredded chedder cheese
1 tsp onion powder
1/4 cup chopped sun dried tomatoes with oil
1/2 tsp Tobasco
1/2 cup toasted pine nuts

Mix cream cheese with electric mixer until fluffy, add chedder cheese, onion powder, sun dried tomatoes and tobasco. Form into a ball or log shape and wrap in saran wrap and chill or freeze until ready to use. When thoroughly chilled or defrosted, roll cheese ball in toasted pine nuts.
Serve with crackers. I usually use fresh basil on the plate and have the leaves coming out from under the log for a pretty presentation.

Variations: You can use the basic recipe i.e. cream cheese, shredded cheese and onion powder and make up your own versions. I recently used
1/4 cup strawberry balsamic preserves and then rolled the cheese ball in toasted crushed pecans.

You can combine some of your favorite wine, bacon bits, fresh veggies,
whatever you like wit cheese and experiment with the cheese balls.

For a sweet cheese ball, try adding some melted chocolate, nuts and then rolling in powdered sugar and serving with graham crackers.

Monkey Bread

Ingredients
3 (12 ounce) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
1/2 cup margarine
1 cup packed brown sugar
1/2 cup chopped walnuts or pecans (optional)
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.
2.Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
3.In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
4.Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.
Footnotes
To make this diabetic friendly I used Splenda Blend and Splenda Brown Sugar
Blend.

New Orleans Barbequed Shrimp

New Orleans Barbequed Shrimp
Don’t break out your grill for this dish. Here in New Orleans, barbecued shrimp means sautéed shrimp in Worcestershire-spiked butter sauce. We serve these shrimp with heads and tails on, so you need to dig in to enjoy. I highly recommend a bib.
We are famous for our barbecued shrimp, and with reason. The biggest trick to making this taste like ours is to not hold back on the butter. The three sticks called for are enough to scare you into cholesterol shock, but are key to the flavor and consistency of the sauce. Another tip to keep in mind: to emulsify the sauce, be sure to add a little butter at a time while stirring rapidly. And don’t overcook the shrimp or they’ll become tough and hard to peel.

16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled
1/2 cup Worcestershire sauce
2 tablespoons fresh lemon juice (about 2 lemons)
2 teaspoons ground black pepper
2 teaspoons cracked black pepper
2 teaspoons Creole seasoning
1 teaspoon minced garlic
1 1/2 cups (3 sticks) cold unsalted butter, cubed
French bread as accompaniment

In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.
Yield: 4 appetizers or 2 entrees

This recipe is from Mr. B's bistro in New Orleans and it is the BEST shrimp dish ever. It does have a lot of butter, but we are worth the indulgence one in a awhile :)

Chicken Pot Pie

Two large chicken breasts cooked and cut into bite size pieces. Disard skin.
2 cans mixed vegetables, drained
1 can cream of chicken soup
1 soup can milk
salt and pepper
4 Tablesppons butter, melted
1 Pilsbury pie crust (the type you unroll and buy in grocery section where cookies and canned biscuits are.

Mix above ingredients together. Put in caserole dish sprayed with Pam or put into individual
ramekins sprayed with Pam. Unroll pie crust and place on top of mixture or if using individual
ramekins, cut rounds of the pie crust the size of the ramekin top and cover. Put a few fork pricks in the crust to let steam out while baking. Cook in preheated 400 degree oven until crust is nice and brown.

This is simple but very good.

Pepperjack Corn Chowder

2 cups peeled and cooked potatoes
1/2 cup chopped onions
3 cups water
6 Tablespoons butter
3/4 teaspoon salt
1/4 teaspoon pepper
1 can (14 1/2 oz) cream-style corn
1 can (8 oz) whole kernel corn
2 cups half and half (or whole milk)
2 Tablespoons flour
1/3 to 1/2 cup bacon pieces
1 cup shredded pepperjack cheese

Combine the potatoes, onions, water, butter, salt and pepper in a soup pot. Cook until potatoes are fork tender but not mushy.

Add the two kinds of corn along with 1 1/2 cups milk. Stir. Combine the flour with the remaining 1/2 cup milk and whisk until smooth. Add to the pot, stirring well. As the chowder cooks, it will start to thicken slightly. Stir in the bacon pieces and cheese.

Cook until cheese melts. Taste and adjust seasoning if needed.

Note: If chowder seems to thicken too mush add a little milk to thin it to consistence you like.

This recipe was in the Anniston Star October 2010 in Prudence Hilburn's column. It is delicious!

Rice Krispie Candy Corn Treats

Ingredients:
4 tablespoons butter
1 (10 ounce) bag marshmallows
1/4 teaspoon salt
1 teaspoon Vanilla
6 cups Crispy Rice Cereal
1 cup rough chopped candy corns

Directions
Spray a 13x9 glass baking dish and rubber spatula with non stick spray.

In a medium sized sauce pan over low heat, add butter to melt. Once melted add marshmallows, salt, and vanilla. Stir continuously until the marshmallows have reached a smooth consistency. Remove from heat and fold in the cereal and candy corns until completely coated.

Add the mixture to the greased baking dish and smooth out evenly. Allow to cool before cutting into squares

Buffalo Chicken Dip

2 (10 oz) cans chunk chicken or 2 large cooked chicken breasts - cubed or shredded
2 (8 oz) softened cream cheese
1 cup ranch dressing
3/4 cup hot sauce
1 1/2 cups shredded chedder cheese

Celery and crackers

1. Heat chicken and hot sauce in skillet over medium heat until heated through. Stir in cream cheese and ranch dressing. Cook until well blended and warm. Mix in half of the shredded cheese, and transfer to a slow cooker.
Sprinkle remaining cheese over the top, cover, and cook on low setting until
hot and bubbly.

2. Serve with celery sticks and crackers.

Easy Peach Pie

½ cup butter
1 cup sugar
1 cup all purpose flour
1 tsp baking powder
1 cup milk
1 can peach pie filling

Melt butter in pie pan. Mix other ingredients except pie filling. Pour on top of butter. Spoon pie filling on top. Bake on 350 1 hour.

Recipe given to me by Lizzie Lynch

Basic Pantry items

Pantry Basics
Oil – both extra virgin olive oil and a mild oil like canola or vegetable
Pasta – white and whole wheat in a variety of shapes
Rice – white, brown, and wild
Couscous – a tiny grain that takes five minutes to cook
Canned beans – black, kidney, garbanzo, and cannellini
Canned tomatoes – diced, crushed
Tomato paste
Soy sauce
Balsamic vinegar
Worcestershire sauce
Flour – white and whole wheat
Bread crumbs – plain and Italian
Taco shells
Canned tuna
Chicken and vegetable stock in cans or boxes
Jarred tomato sauce
Tortilla chips
Potatoes
Onions
Garlic
Lemons
Kosher salt and black pepper
Dried herbs – rosemary, thyme, basil, oregano
Dried spices – cumin, chili powder, garlic powder, cayenne pepper, paprika, sesame seeds, crushed red pepper flake

Refrigerator Basics
Butter
Cream cheese
Milk
Eggs
Plain yogurt (plain does not mean vanilla)
Sour cream
Mayo
Dijon mustard
Salsa
Carrots
Cheese – cheddar, mozzarella, feta
Flour tortillas

Freezer Basics
Spinach
Peas
Corn
Shrimp
Bacon
Nuts – almonds, walnuts
Bread
Puff pastry
Italian sausage


To get you started, this is a fast black bean dip that can be used in a number of ways. It’s great as a snack with veggie sticks. I love to make a quesadilla with shredded cheddar cheese and a few dollops of this dip. Having folks over to watch football this fall? Throw this on the table with some tortilla chips, and watch your friends gobble it up. The best part? It takes two minutes, it’s good for you, it’s inexpensive, and it’s really tasty.
Black Bean Dip

Ingredients from your kitchen:
can of black beans, rinsed and drained
4 tablespoons salsa
a spoonful of sour cream
kosher salt

Ingredients to purchase:
juice of one lime

Baked Garlic Cheese Grits


Ingredients:
4 eggs, beaten
1/2 cup milk
16 ounce cheddar cheese, cubed
1/4 teaspoon garlic powder
2 cup regular grits
1/4 teaspoon pepper
1 teaspoon salt
6 cup chicken broth
1 stick butter
8 ounce grated sharp white cheddar cheese

Directions
Preheat oven to 350. Grease a 4 quart casserole dish. Bring the broth, garlic powder, salt and pepper to a boil in a 2 quart saucepan. Stir in the grits and whisk until completely combined. Reduce the heat to low and simmer until the grits are thick, about 8 minutes. Add the cubed cheddar cheese and milk and stir. Gradually stir in the eggs and butter, stirring until all are combined. Pour the mixture into the prepared casserole dish. Sprinkle with the white cheddar cheese and bake for 35-40 minutes or until set.

Hash Brown Caserole

Ingredients:
1/4 cup butter, plus more for dish
1 onion, chopped
1 (16-ounce) container sour cream
1 (10 1/2-ounce) can cream of celery soup
1 (8-ounce) package shredded Cheddar and Monterey Jack cheese blend
1/2 teaspoon garlic powder
1 (30-ounce) package frozen shredded hash brown potatoes, thawed
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups crushed potato chips

Directions
Preheat oven to 350 degrees F. Lightly butter a casserole dish.

In a small skillet, melt 1/4 cup of butter over medium heat. Add onion, and cook 3 to 4 minutes, or until soft. Pour mixture into a large bowl. Add the sour cream, cream of celery soup, cheese, garlic powder, hash browns, and salt and pepper. Combine until well blended.

Pour mixture into prepared baking dish. Top evenly with crushed potato chips and bake for 45 minutes, or until hot and bubbly.

Pineapple Caserole

Ingredients:
1 cup sugar
6 tablespoons all-purpose flour
2 cups grated sharp cheddar
2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons pineapple juice reserved
1 cup cracker crumbs (recommended: Ritz)
8 tablespoons (1 stick) butter, melted, plus extra for greasing pan

Directions
Preheat the oven to 350 degrees F.

Grease a medium-size casserole dish with butter.

In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish.

In another medium bowl, combine the cracker crumbs, melted butter, and reserved pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown.

Mini Corn Muffins

Ingredients
Vegetable oil cooking spray
1 1/4 cups stone-ground cornmeal
1/2 teaspoon salt
2 teaspoons baking powder
1 cup shredded sharp Cheddar
1 (8-ounce) can cream-style corn
1 cup sour cream
1 (4-ounce) can chopped green chiles
1/2 cup canola oil
2 large eggs, lightly beaten
Directions
Preheat the oven to 400 degrees F. Spray miniature muffin tins with vegetable oil cooking spray.

In a small mixing bowl, combine the cornmeal, salt and baking powder, stirring with a metal spoon. Add the cheese, corn, sour cream, and chiles. Stir until lightly combined. Add the oil and eggs and stir until everything is just combined; do not over mix. The batter will be very stiff.

Place about 1/2 tablespoon of batter into each muffin cup. Bake for 18 to 20 minutes. Serve warm.

Pumpkin pie

Prepare moschata squash (butternut types, neck pumpkin or cheese) either by oven roasting in a covered heavy pan with enough liquid to allow the squash to cook until soft without browning or by allowing cubed squash to cook in a pot of water on top of the stove until tender (check with a fork). Allow the cooked squash to completely drain and cool and puree in a food processor. Add pumpkin pie spices. For every 2 cups of pureed squash add 1 1/2 tsp. of cinnamon, 1/2 tsp. of ginger, 1/4 tsp. cloves and 1/2 tsp of salt. Since you're essentially making a custard, add your custard ingredients: 2 eggs, 1 can of evaporated milk (or 1 cup of whole milk or light cream) and 3/4 cup sugar. Everything should be nice and blended to pour into a deep unbaked pie crust. Bake in a preheated 350° F oven for 45 minutes to an hour depending on your oven and the depth of your pie. Check for firmness toward the end of the baking time (you want a firm custard), but don't let the pumpkin filling over cook or scorch.

I bought a "long island cheese" squash at Pepper Place market in Birmingham Sept. 18,2010. It looks like a pumpkin. She said it would last until at least Thanksgiving and that it can be
cooked and then made into very good pies. I found this recipe on the internet and will try it out.

Chicken and dressing - my Mother's recipe

1 pan cornbread, crumbled (I process my until fine in food processer)
2 cups bread crumbs (add to cornbread crumbs)
1 medium onion, chopped
2 stalks celery, chopped
Cook onion and celery in microwave safe bowl covered with plastic wrap for 3
3 minutes. I don't know why but this makes a difference rather than just putting them in the dressing raw.

Add cooked onions and celery to cornbread mixture.
1 jar chopped pimentos, add to mixture.
3 Tbsp. sage (or less if you like)
Chicken broth (use broth from chicken if you boil the chicken) If you use a
cooked chicken from the deli, then you will need to use canned chicken broth. I'm guessing that I use about 4 cups minimum of chicken broth.
The consistency should be a bit thicker than pancake batter.
1 can cream of "whatever" soup (chicken, mushroom or celery) mixed with 1
soup can milk. Stir well, add to cornbread mixture.
Salt and pepper to taste.
At this point, taste the uncooked dressing and make adjustments in salt,
pepper and sage.
Now add 3 beaten eggs to mixture.
It is ready to bake. I usually debone my cooked chicken and add to the
dressing before cooking. If you prefer not to have it baked in the dressing
just serve the chicken on a different platter.

Spray oblong baking pan(s) with Pam. Fill pan to within 1/2 inch of top
Bake in preheated 350 degree oven until nice and brown (45 minutes to an
hour)

Serve with your favorite gravy.

Tip: Before bread goes stale, make bread crumbs and put in freezer bags.
Also, leftover cornbread can be frozen for later use. If you have more
dressing made than you need, place pan of uncooked dressing in freezer.
Make sure pan is freezer safe and keep covered. When ready to bake, remove
from freezer, thaw, then bake as normal. You would never know it was not
"made" that day.

I grew up watching my Mother make this dressing during the holidays. I
always loved just watching the entire process. This is truly a labor of
love for your family as it is time consuming, not a hard recipe, just
take time. If you cook the cornbread in advance, make it into crumbs and
freeze you really save time when you are ready to make this.

Shortcake biscuits with fruit

Biscuit dough:
2 cups flour
1 Tbsp. baking powder
1/2 teaspoon salt
Sift above ingredients together.

3 Tbsp. brown sugar (add to flour mixture)

1 stick butter, cut into small pieces. Mix butter into flour mixture until
it resembles coarse cornmeal.

3/4 cup milk. Add to flour mixture and mix by spoon or fork just until
mixture combines into a stiff dough.

You can drop by large spoonfuls onto parchment paper lined pan or roll out and cut biscuits to the size you like. Brush tops of biscuits with milk and sprinkle sugar on top.

Bake in preheated 425 degree oven 20-25 minutes, until brown.

Serve with fresh fruit (peaches, strawberries, etc) topped with whipped
topping. If fresh fruit out of season, use canned or thaw out frozen. Also
would be good with cooked apples.

Cooked candied apples

Ingredients:
1/2 cup water
1 cup cinnamon candies (recommended: Red Hots)
6 small red apples, peeled, and cored
Cream Cheese Topping, recipe follows
Freshly parsley or mint leaves, for garnish

Directions
In a medium non-stick pan dissolve cinnamon candies in water on low heat. Peel, core and cut apples in 1/2 lengthwise. Once candy has dissolved place apples flat side down in pan. Cook on low to medium heat for about 45 minutes or until apples are tender; turning apples often. Apples should be the color of the candy. Once they are cooked place apples on a serving dish. Allow to cool.

Once apples have cooled place 1 teaspoon Cream Cheese Topping on each apple. Garnish with small piece of fresh parsley or a fresh mint leaf. Refrigerate until serving.

Cream Cheese Topping:

2 ounces cream cheese
1 cup powdered sugar
1/4 teaspoon vanilla extract
1 tablespoon mayonnaise
Place all ingredients in a bowl and thoroughly combine with a hand-held mixer. Topping should be stiff.

Hot Buttered Rum Mugcakes

Hot Buttered Rum Mugcakes

Hot buttered rum (for the uninitiated) is a drink often interchangeably described as a hot toddy. While there are a variety of recipes out there for hot buttered rum, the most common preparation is to freeze a batter of brown sugar, spices (such as nutmeg, cinnamon, and clove), butter, and vanilla ice cream. When you are ready to serve the hot beverage, mix some frozen batter with boiling water and rum.
This hot buttered rum mugcake recipe uses all of the same spices as the beverage - and because the alcohol is cooked off in baking, it’s kid-friendly.
Important note: Before baking in a mug, make certain that your mugs are oven-safe. Not all mugs can be used for baking. If you do not have oven-safe mugs, you can bake these in cupcake tins with cupcake liners – simply cut the baking time down to about twenty minutes. The number of mugcakes that you can make with this recipe will depend on the size of your mugs.

Hot Buttered Rum Mugcakes

Yields: 5 Large Mugs
Cake

Ingredients:

1 cup (2 sticks) butter, room temperature
1/2 cup sugar
1/2 cup light brown sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cloves
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 cup vanilla ice cream, melted
1/2 cup rum (I prefer to use a dark or spiced rum, but any rum you have on hand would work.)
1/2 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees.
2. Cream the butter and sugar.
3. Mix in the eggs.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, cloves, cinnamon, and nutmeg.
5. Add the dry ingredients to the butter/sugar mixture and mix until just combined.
6. Stir in the vanilla ice cream, rum, and vanilla extract.
7. Fill mugs with batter to about 1/3 full.
8. Baking time will vary depending on the depth and thickness of your mugs. Begin checking on them at around thirty minutes. They should bounce back when touched lightly and a toothpick inserted into them should come out dry.

Spiced Whipped Cream Frosting

Ingredients:

1 cup heavy whipping cream
1/2 cup powdered sugar, sifted
1/2 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon vanilla extract

Directions

1. Whip heavy whipping cream until it’s light and fluffy.
2. Mix in all other ingredients until just combined.

Lemmon Poppyseed Cheesecake Cupcakes

Lemon Poppyseed Cheesecake Cupcakes


Lemon poppy seed muffins are ubiquitous at Spring brunches. Why not put a twist on things and make decadent mini lemon poppy seed cheesecakes? In addition to the refreshing lemon flavor and the fun texture of poppy seeds, these cheesecakes also feature ginger to give them a little zing! They’ve got a gingersnap crust, ginger whipped cream, and a sprinkle of ginger in the cheesecake itself. Make the cheesecakes picture perfect by topping them with colored sugar and a gingersnap cookie.

Yield: 18 mini cheesecakes

Gingersnap Crust Ingredients:
3 teaspoons brown sugar
1 ½ cups crushed gingersnaps
6 tablespoons unsalted butter, melted

Gingersnap Crust Directions:
Preheat oven to 350 F.
Mix all ingredients together in a small bowl until they begin to stick together.
Divide the mixture evenly between 18 cupcake liners, pressing down to make sure it is smooth and solidly packed.
Bake for 10 minutes.

Cheesecake Ingredients:
2 (8-oz.) packages cream cheese, room temperature
1 cup sugar
2 eggs
1 cup sour cream
Zest from 4 small lemons (approximately 2 tablespoons)
½ teaspoon ground ginger
2 teaspoons poppy seeds

Cheesecake Directions:
Preheat oven to 325 F.
Mix cream cheese and sugar until integrated.
Mix in eggs, one at a time.
Mix in sour cream.
Add zest, ginger, and poppy seeds.
Spoon mixture over pre-baked crusts.
Bake for 30 minutes.
Remove cheesecakes from oven and allow to come to room temperature.
Place in the refrigerator to chill.

Ginger Whipped Cream Frosting Ingredients:
1 cup heavy whipping cream
2/3 cup sugar
½ teaspoon ground ginger
Colored sugar (optional)
Gingersnap cookies (optional)

Ginger Whipped Cream Frosting Directions:
Whip heavy whipping cream and sugar until light and fluffy.
Mix in ginger.
Spread or pipe frosting onto the chilled cheesecakes.
Optionally, decorate with colored sugar and a gingersnap cookie.

Mandarin Orange Cake

1 Box Cake Mix (Yellow or White)
1/2 cup vegetable oil
4 eggs
1 can (11 Oz) mandarin oranges with juice

Mix above together in bowl, just stir until well mixed, do not use mixer. Place into 3 cake pans prepared with Pam spray. Bake on 350 17-20 minutes. Cool and then frost with following:

16 ounces crushed pineapple
1 package instant vanilla pudding

Mix together, then add 8 ounces Cool Whip. Frost cake layers. Store in refrigerator.

Easy taco pie

1 tube crescent roll dough
1 1/2 pounds cooked ground beef, drained of fat
taco seasoning packet
shredded cheese of your choice

Separate dough into two pices and put in 9 X 13 casserole dish. Spread completely over bottom on pan. Mix taco seasoning into ground beef (you can add onions, green chiles, etc) to your liking.
Add to pan. Cook in 400 degree oven until bottom is light brown on dough. Remove from oven and add 2 cups grated cheese (chedder, or mexcican blend) Return to oven and just let cook until
cheese is melted.

Makes 6 to eight servings. Add favorite mexican food toppings (shredded lettuce, sour cream, black olives, jalapeno peppers)

This is quick and easy, can be served as main course with side of refried beans, chips, salsa.

Easy bacon cream cheese appetizers

Club crackers
Cream cheese
Bacon strips

Cut slices of cream cheese the size of the crackers and make a cream cheese sandwich, and then wrap raw bacon slices around the crackers. Place on cookie sheet and bake in 360 degree oven until bacon is done to your likeness. You can make as many as you want.

These are delicious, easy, and can be served hot or at room temperature. You can also sprinkle lemon pepper on top of bacon for a little extra flavor.

White BBQ sauce

1/2 cup mayonnaise
1/2 cup lemon juice
1/2 cup vinegar
Salt and pepper to taste.

Mix well until all is blended. This sauce is great for grilling chicken. Many years ago a neighbor of mine, Tommy Knight, gave me this recipe. His mother was a home economics teacher.
I have used this recipe for over 30 years and my family never gets tired of the chicken with this as a sauce.

Mandarin Orange Cake

1 cake mix (yellow or white)
4 eggs
1/2 cup vegetable oil
1 can (11 oz) mandarin oranges with juice

Mix above ingredients in large bowl with spoon, do not use electric mixer. Divide into 3 prepared cake pans. Bake in 350 degree oven 17-20 minutes. Cool layers.

Frosting:

1 package instant vanilla pudding mix
16 ounces pineapple with juice
1 8 ounce carton Cool Whip.

Mix pudding mix and pineapple, then add Cool Whip. Frost cake, store uneaten portion in refrigerator.

This cake is really easy and very good, also good on reducing calories. I used sugar free pudding mix in the frosting and it was really good.

BBQ Sauce

1/2 cup vegetable oil
1 cup ketchup
1/3 cup worcestershire sauce
3/4 cup brown sugar
1 tsp each salt and pepper
1/2 cup vinegar
1 tablespoon garlic powder
1 tablespoon Tobasco sauce

Mix and whisk together until all is combined into a nice sauce. This is the best BBQ sauce I've ever tried for grilling chicken, pork, hot dogs, etc.

My friend Renee gave me this recipe.

Store unused BBQ sauce in refrigerator

Best Potato Salad

2-3 pounds fingerling potatoes, cooked until tender with skins on. Cool and cut into bit size chunks. Take 1 bunch of green onions or scalions, salt and pepper them, then sweat them in a skillet with a small amount of olive oil in the bottom..when she onions (greens left on)wilt and start to turn brown, they are ready for chopping into the potatoes. Mix grainy brown mustard, oilive oil and small amount of mayonnaise in bowl until well lblended.Pour over potato and on
misture. Tastes great warm or served cold. This is now my famalies favorite potato salad.
Let me know what you think.

Breakfast Bacon Cornbread

1 (8.5 ounce) package corn bread/muffin mix
1 egg
1/2 cup frozen corn, thawed
1/3 cup milk
1/4 cup shredded Cheddar cheese
1/4 cup grated onion
5 bacon strips, cooked and crumbled
1/2 teaspoon poppy seeds
1/8 teaspoon paprika
Directions

In a bowl, combine the first six ingredients just until blended. Pour into a greased 8-in. square baking dish. Sprinkle with bacon, poppy seeds if desired and paprika. Bake at 375 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.

Strawberry Apple Danish Spread

1 Pkg (8 oz) cream cheese, softened (may used reduced fat cream cheese as well)
1 apple, chopped
2 Tbsp. strawberry jam (I use homemade balsamic strawberry jam)
1/3 cup granola
Ritz brown sugar cinnamon crackers

Heat oven to 350 degrees F. Spread cream cheese onto bottom of 9 inch pie plate or 1 quart
casserole.

Combine apples and jam; spread over cream cheese. Top with granola or chopped nuts of choice.

Bake 20 minutes or until heated through.
Serve with crackers

Layered Basil Cheese Spread

2 tubs (8 oz. each) whipped cream cheese
1 medium tomato, seeded and finely chopped (about 3/4 cup)
1 cup firmly packed fresh basil leaves
3/4 cup finely shredded parmesan cheese
1/2 cup firmly packed fresh parsley leaves
1/4 cup pine nuts or slivered almonds*
2 cloves garlic, chopped
3 tablespoons olive oil
Keebler® Town House Toppers® Original Crackers
- or -
Keebler® Town House® Original Crackers
Directions
Line 3-1/2-to 4-cup bowl or mold with plastic wrap, allowing excess wrap to extend over sides. Set aside.

In medium bowl gently stir together cream cheese and tomato. Set aside.

In food processor bowl combine basil, parmesan cheese, parsley, pine nuts and garlic. Cover and process until very finely chopped. With food processor running, slowly add oil through feed tube. Process until mixture is consistency of soft butter.

Spread one-third of cream cheese mixture in prepared bowl. Top with one-half of basil mixture. Repeat layers. Spread remaining cheese mixture on top. Cover and refrigerate at least 4 hours.

On serving plate invert bowl. Remove plastic wrap. Garnish with tomato and fresh basil, if desired. Serve with crackers.
Tip: I like to use sundried tomatoes instead of fresh tomatoes in this spread

Hot Spinach and Artichoke Dip

1 cup thawed, chopped frozen spinach
11/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
Directions
Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.

Hello Dolly Bars

Five Layer Bar Mix:
1/2 cup chopped pecans
1 cup butterscotch morsels
1 cup shredded coconut
1 cup semisweet chocolate morsels
1 1/2 cups graham cracker crumbs
1 jar Five Layer Bar Mix
1/2 cup (1 stick) butter, melted
1 (14-ounce) can sweetened condensed milk
Directions
In a decorative jar, layer pecans, butterscotch morsels, coconut, and chocolate morsels. Spoon graham cracker crumbs into a small plastic or cellophane bag and place on top of the layers.

Preheat oven to 350 degrees F.

Remove graham cracker crumbs from jar. Combine graham cracker crumbs and melted butter. Press into bottom of a 9 by 13-inch baking dish. Sprinkle remaining ingredients of mix over crumb mixture. Pour sweetened condensed milk over the layers. Bake for 30 minutes. Allow to cool and cut into bars.

Pretzel peanut candy

Ingredients
18 (1-ounce) squares white chocolate
3 cups skinny pretzel sticks, broken into small pieces but not crushed, then measured
2 cups dry salted peanuts
Directions
Line a rimmed cookie sheet with parchment or waxed paper.

Melt the chocolate in a double boiler over simmering water until smooth, or melt in the microwave in a 2 quart glass dish. Microwave on high (100 percent) for 1 minute, stir, and microwave on high for 1 minute more. If necessary, microwave on high for 10 seconds more, and stir until the chocolate is melted and smooth. Stir in the pretzel pieces and peanuts. Stir well with a flexible spatula.

Spoon onto the prepared cookie sheet, spreading the mixture out so that ingredients are relatively evenly distributed.

Allow for the chocolate to cool for several hours or refrigerate for about 45 minutes, until firm. Break the bark into irregular pieces, like peanut brittle. Store in cookie tins, or package in Chinese food take-out cartoons lined with waxed paper

You can use milk or dark chocolate chips, almond bark also. I made it with milk chocolate and it is really good.

Classic Pound Cake

6 eggs
1 cup cold unsalted butter (8 oz.), cut in 1/2-inch pieces
1 8-oz. pkg. cold cream cheese, cut in 1-inch pieces
2-3/4 cups sugar
1 tsp. kosher salt
4 tsp. pure vanilla
3 cups sifted cake flour*
Directions
1. Let eggs stand at room temperature about 30 minutes or until they are room temperature (no more than 2 hours). Generously butter and lightly flour two 8x4x2-inch loaf pans or one 10-inch tube pan. Using large bowl of heavy-duty stand mixer with paddle attachment beat cold butter about 2 minutes on low speed, occasionally raising to moderately high speed for 5 seconds to dislodge butter from paddle.

2. Add cream cheese. Beat on low speed 3 minutes with occasional short bursts on high speed to dislodge mixture from paddle. Beat butter and cream cheese mixture until waxy and well-blended. Still mixing on low, add the sugar in a slow continuous stream. (This should take 1-1/2 to 2 minutes). Add salt. Continue creaming butter and cream cheese mixture for 5 minutes, scraping sides and bottom of bowl once halfway through. Increase speed to medium; continue mixing 2 minutes more, scraping once.

3. Add eggs, one at a time, beating 20 to 30 seconds after each addition or just until each egg is fully incorporated before adding the next egg. Scrape sides and bottom of bowl after first three eggs. Beat in vanilla with the last egg.

4. Gradually add about 2-1/2 cups of the flour on low speed, mixing until just blended (this should take about 1 to 1-1/2 minutes). Turn off mixer. Fold in remaining flour by hand with a rubber spatula, just until combined.

5. Turn batter into prepared pan(s). Shake pan(s) gently to distribute batter. Run a spatula in zigzag pattern through batter. Drop filled pan(s) from a height of about 6 inches onto kitchen counter to dislodge any large air pockets.

6. Place on center rack of cold oven. Turn oven setting to 300 degrees F. Bake for 1 hour 15 minutes to 1-1/2 hours without opening oven door for the first 1 hour and 15 minutes. (Bake 1 hour 45 minutes for tube pan.) Test for doneness by carefully inserting a cake tester in center of cake or gently removing cake from oven and listening for light bubbling sounds that soften and slow as cake approaches doneness.

7. Transfer to cooling rack. Cool for 10 minutes before removing from pans. Cool completely before serving. Makes 2 loaves (24 servings) or one 10-inch tube cake.

8. *Note: 2-1/2 cups plus 2 tablespoons all-purpose flour can be used in place of the cake flour.

Nutrition Facts
Servings Per Recipe 2 Loaves (24 servings) Calories 272, Total Fat (g) 12, Saturated Fat (g) 7, Monounsaturated Fat (g) 3, Polyunsaturated Fat (g) 1, Cholesterol (mg) 84, Sodium (mg) 127, Carbohydrate (g) 37, Total Sugar (g) 23, Fiber (g) 1, Protein (g) 4, Calcium (DV%) 2, Iron (DV%) 9, Percent Daily Values are based on a 2,000 calorie diet

Bacon and Spinach quiche

6 large eggs, beaten
1 1/2 cups heavy cream
Salt and pepper
2 cups chopped fresh baby spinach, packed
1 pound bacon, cooked and crumbled
1 1/2 cups shredded Swiss cheese
1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate
Directions
Preheat the oven to 375 degrees F.

Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges

TIP: I made this recently but didn't have any swiss cheese. I used a combination of cheeses on hand (smoked chedder, mozzarella and sharp chedder) and it was really good. So just use what you have. My husband suggested that the next time I make it he would like to have some smoked sausage in the quiche.

Pressure cooker BBQ ribs

1 cup barbecue sauce
1/ 2 cup apple jelly
1 3-inch cinnamon stick
1 large sweet onion, peeled and diced
1 /2 cup water
3 pounds "country style" or Western ribs

Add the first five ingredients to the pot of the pressure cooker and stir to combine. Add the meat, addling the sauce over top. Place the lid on the pressure cooker. Turn on the heat, cooking over low pressure, 55 minutes. Remove the pan from the heat and let the steam release naturally. (It'll take about 10 minutes to cool off.)

Remove the meat and bones (keep the meat warm) and the cinnamon stick. (Toss the stick; it's done its job.) Put the pan of the pressure cooker back on the heat, if you want to simmer it some more to thicken the sauce

Gooey Butter Cake

Ingredients:
Cake:
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar

Directions
Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. Prepare Filling

In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter and beat together.

Next, add the powdered sugar and mix well. Spread over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

Servings: 6 to 8 servings
Prep Time: 30 min
Cook Time: 40 min

Blueberry Jam

A zesty summer fresh blueberry jam, just waiting for your morning toast.

Ingredients:
5 cups blueberries
6 1/2 cups sugar
Zest of two lemons
Juice of two lemons
2 (3 ounce) envelops liquid fruit pectin (Ball Fruit Jell)
7 (8 oz.) Canning Jars with lids

Directions
Prepare jars and lids according to manufacturer’s instructions.

In a large saucepan over high heat add blueberries, sugar, lemon zest and lemon juice. Stir frequently while bringing to a rolling boil. Stir in pectin and continue boiling for 1 minute. Remove from heat. Skim any foam if necessary and ladle into the hot prepared jars. Be sure to leave at least a 1/4” space at the top of the jar. Place the cap on the jars and process for another 15 minutes in a canner with boiling water.

Servings: 7 Jars
Prep Time: 20 min
Cook Time: 30 min
Rhonda and I made this jam (found recipe in Paula Deen's magazine) and we used frozen blueberries from our freezers. Once again, delicious results!!

Serving tip: Blueberry vinaigrette
2 Tablespoons blueberry jam
1/4 cup balsamic vinegar
1/2 cup EVOO (extra virgin olive oil)
Salt and pepper to taste

Whisk jam and vinegar together, slowly stream in olive oil while whisking.
Salt and pepper to taste. Makes the best salad vinaigrette ever!!
You can use any "fruit" jam to achieve great results, i.e. strawberry, peach, etc..

Note for diabetics: I used Splenda blend in this recipe and peach honey recipe. Just be sure to use half as much Splenda blend as you would sugar.

Peach Honey

My friend Rhonda and I made this "peach honey" this summer with fresh peaches from the local farmer's market. It is so very good!!!!

Lucille’s Peach Honey
Paula believes old family recipes, no matter how simple or difficult, tell a story. “Best Dishes” are family recipes lovingly handed to Paula during her travels over the years. Her favorites are handpicked and tested in the Paula Deen Test Kitchen and shared with you here. Check back often as new “Best Dishes” are added.

Lucille’s Peach Honey

Ingredients:
24 peaches with skins
2 large oranges with rind
2 large lemons with rind
16 cups sugar
30 pint canning jars

Directions:
In a food processor or blender purée lemons and oranges until smooth. Add peaches to citrus mixture and puree until smooth. In a large saucepan combine the fruit mixture with sugar. Cook to a slow boil until thick. While still hot, fill canning jars leaving 1/4” head room and process in a water bath.

Servings: 30 pints
Prep Time: 30 minutes
Cook Time: 1 to 1½ hours
Difficulty: Easy

Notes From Paula’s Test Kitchen: We used a food processor. If peaches are out of season frozen peach slices work well. Recipe can be reduced by half. Use our Home Canning 101 tips to put up your Peach Honey. After making the peach honey we created an excuse to REALLY test the honey and decided to have afternoon tea and the honey on toasted English muffins. Divine

Cooking with Pressure Cookers Beef Stew

I have discovered the art of pressure cooking modern style. No longer do you need to worry about the pot blowing up on you. There are several new types of pressure cookers that have auto monitorys and have an automatic pop up valve to release any "over pressure" I've had my pressure cooker for 3 years now and I'm learning more each season about how to use it effectively
I would encourage you go get one especially if you are a working mom or a cooking who enjoys various meat dishes that can be cooked in a fraction of the time and turn out tender and great.
I will be adding some recipes for chuck stew with beer that I tried last week and we all really enjoyed it.
Basically you just cut up a chuck roast into large bite size pieces. Flour them and brown lightly in olive oil in bottom of pressure cooker. When brown, cut potatoes, carrots, onions and mushrooms up and place in pot. Pour 1 12 ounce beer over meat and vetetables along with an exstra
cup to cup and a half water. Place steam lid on , and when steam builds up, start cooking time at that point and cook for 45 minutes. Let steam naturally go back down when heat turned off beore opening pot. The stew should be tender, vegetaebles tender and gravy perfect and thick. The beer just sets the flavor off. Serve with crackers, cornbread or hot homemade bread.

Breakfast Caserole

1 package Pillsbury crescent rolls, unroll in two oblong pieces and place in rectangle pan (9X13)
Cook 1 pounds sausage, drain the grease off and spread the sausage on unbaked crescent roll crust.
Sprinkle a few onions over crust (optional)add whatever you like in omelet type dishes. I ususally add mushrooms, black olives, etc... Beat 10 eggs and pour over filling. Bake on 400 degrees until eggs are set (20-25 minutes) and bottom of crust is brown. Remove from oven and top with 2 cups of your favorite shredded cheese or cheese blends. Lightly cover with foil to allow cheese to melt without having to put back in oven. Cool for 5-10 minutes then cut into squares. Great as a main dish with hash browns or grits on the side. Or can serve as appetizer with other finger foods.

Great for Sunday brunch or to take to morning meetings.

Chili Cornbread Casserole

1 1/2 lbs. ground beef
1 pkg taco seasoning mix (reserve 1 tsp)
1 can (10 3/4 ox) condensed tomato soup
2 cans (16 oz)chili beans

Topping
1 pkg Jiffy Corn Muffin Mix
1 cup chedder cheese
1 egg
1/3 cup milk
reserve 1 tsp taco seasoning mix

Preheat oven to 400. Grease a 3 quart caserole dish. In skillet, brown ground beef and drain. Add taco seasoning mix, soup and chili beans. Let simmer while preparing topping. Combine topping ingredients, blend well. Pour meat mixture into prepared dish and spoon topping over meat mixture. Bakeuncovered 15-25 minutes or until lightly browned.

Cajun Corn Bacon Choux

Ingredients

6 ears corn, husked and cleaned
2 tablespoons vegetable oil
1 large onion, thinly sliced
1 cup green bell pepper, chopped
1 large fresh tomato, chopped
1/4 cup milk
salt to taste
cayenne pepper
1/4 cup chopped green onions
8 strips crisply cooked bacon, crumbled
Directions

Cut corn off the cobs by thinly slicing across the tops of the kernels; place in a medium bowl. Cut across the kernels again to release milk from the corn, add milk to bowl. Set aside.
Heat the oil in a large skillet over medium-high heat. Add onion and green pepper, cook until onion is transparent, about 5 to 8 minutes. Combine corn, tomatoes, and milk with the onion mixture. Reduce heat to medium low, and cook 20 minutes longer, stirring frequently to prevent sticking. Do not boil. Season with salt and cayenne pepper. Lower heat, cover skillet, and cook 5 to 10 minutes longer. Stir in green onions and bacon. Remove from heat and serve.

I had this at my friend Lisa's house when she and her husband had "Cajun Frolic" evening. They recently went to New Orleans and attended a cooking school and the food served at their dinner party was fabulous. Thanks for sharing the recipe Lisa

Outrageously Delicious Spaghetti Sauce

4 - 28 oz cans crushed tomatoes
4 - 12 oz. cans tomato paste
1 large Vidalia or Spanish onion, chopped
1 head garlic, peeled and minced
1 medium eggplant, washed and diced
4 cups loosely packed fresh basil leaves
2 tablespoons dried oregano
1 tablespoon sugar
2 cups olive oil, divided
1/2 cup dry red wine
Water as needed for desired consistency

In large stockpot, saute onion in 3/4 cup olive oil for 5 minutes; add garlic and saute another
2-3 minutes. Add eggplant and another 1/4 cup olive oil, saute 4-5 minutes.

Stir in tomato paste, crushed tomatoes, 1/2 cup olive oil, wine and enough water to desired consistency (usually add about 2 cups water)

Place basil in large bowl or glass measuring cup, snip into small pieces and stir into sauce.
Add oregano and sugar.

Simmer 4 hours, adding spashes of remaining 1/2 cup olive oil periodically. When done, either place in jars and process in canner or place in freezer containers and keep in freezer.

My friend Rhonda Bryan provided me with this recipe. We made this together this summer and I have to tell you it is the best sauce ever. Makes 8 quarts or 16 pints.

Serving suggestion: I brown about 1 1/2 to 2 pounds ground beef, drain off grease, add sauce.
While simmering together, I cut up about 1/2 cup Calamata olives and about 1/2 cup sundried tomatoes (with oil) and place in sauce pan with 1 tablespoon olive oil and saute a few minutes.
Then add this mixture to beef and sauce. Simmer about 5 minutes. Serve with your favorite cooked pasta.

This seems like a lot of work but it really is worth it. Once it is cooking, you can do other things and check on it and stir to make sure it doesn't stick to pot, OR you can transfer to
a slow cooker and just cook it on high!!!

Dugger Family Yeast Rolls

DUGGAR HOMEMADE ROLLS
1/2 c. shortening
1/2 c. sugar
1 t. salt
2 pkg. yeast
2 c. flour
Combine first 5 ingr. in large bowl & cut with pastry cutter.
2 eggs beat in 2 c. measuring cup, fill cup to 2 cup mark
with hot water. Pour over dry mixture.
Slowly add:
3 c. flour
Cover. Let Rise 20 min. in warm oven. Pour onto floured surface.
Knead. Flatten with hands into large pizza shape. Cut with pizza cutter into16 slices. Roll up from wide end to point. Place in greased pans leaving space for rolls to double in size. (can shape like crescent or lay on side where swirl shows.) Cover. Let rise in warm oven at least 20 min. Remove from oven. Preheat oven. Preheat oven to 375. Bake 20-30 min. depending on how dark you prefer. Immediately brush with 1 stick (1/2 c.) melted butter. (Everyone’s favorite Roll’s!)
Yields 16 Rolls in 2-9”x13” pans

These rolls are super easy and so very good. Once you try them, you probably won't go back to any other yeast roll recipes.

Tip: You can easily make cinnamon rolls by brushing melted butter and cinnamon sugar prior to rolling the dough into crescent shape. When hot
out of the oven, brush with butter, then brush with glaze.

Glaze recipe:
1 cup powdered sugar
1 Tbsp. milk
1 tsp. almond extract (optional)
Just stir together in bowl and drizzle glaze over hot rolls.

Liquid Laundry Detergent

This is the best laundry detergent ever!!! I have several friends that use it now after trying some that I made. I usually add lavender and lemongrass oil for fragrance. Very large yield for small investment of your time to mix this up.


Homemade Liquid Laundry Soap- Front or top load machine- best value

4 Cups - hot tap water
1 Fels-Naptha soap bar
1 Cup - Arm & Hammer Super Washing Soda*
½ Cup Borax

- Grate bar of soap and add to saucepan with water. Stir continually over medium-low heat until soap dissolves and is melted.

-Fill a 5 gallon bucket half full of hot tap water. Add melted soap, washing soda and Borax. Stir well until all powder is dissolved. Fill bucket to top with more hot water. Stir, cover and let sit overnight to thicken.

-Stir and fill a used, clean, laundry soap dispenser half full with soap and then fill rest of way with water. Shake before each use. (will gel)

-Optional: You can add 10-15 drops of essential oil per 2 gallons. Add once soap has cooled. Ideas: lavender, rosemary, tea tree oil.

-Yield: Liquid soap recipe makes 10 gallons.

-Top Load Machine- 5/8 Cup per load (Approx. 180 loads)

-Front Load Machines- ¼ Cup per load (Approx. 640 loads)

*Arm & Hammer "Super Washing Soda" - in some stores or may be purchased online here (at Meijer.com). Baking Soda will not work, nor will Arm & Hammer Detergent - It must be sodium carbonate!!

Mama's chuck roast with vegetables

1 family sized chuck roast
1 package Lipton Onion Soup Mix
1 can cream of mushroom soup
Potatoes, peeled and quartered
carrots, peeled and cut into large pieces

Salt and pepper roast
Place in crock pot
Place cut up vegetables around roast
Mix Onion Soup Mix, cream of mushroom soup and one can of water or 1/2 cup water and 1/2 cup good wine. Pour over chuck roast. Cook on low 8 hours or on high for 4 hours.

The vegetables will have a delicious flavor and you will also have great gravy.

Easiest Apple Cobbler Ever!!!

4 tart apples, peeled and sliced
1/2 cup sugar mixed with 1 tsp cinnamon and 1 tsp cornstarch
1/4 cup water with 1 teaspoon almond extract
Pillsbury pie shell (found in section of store where canned biscuts are, crust not frozen, you juse unroll to use)
1/4 stick buttter

Spray pan with Pam. Place sliced apples in pan, sprinkle sugar mixture over apples and add water to them. Pour water mixture over apples.
Dot the butter all around the filling.Unroll pie crust on top of pie. Using a knife or fork, make several stabs in the crust for steam to escape during cooking to prevent the pie filling from leaking out

Place in pre heated 450 degree oven and bake for 20-25 minutes until crust is golden brown.

Spiced soup crackers

1 bag soup (oyster) crackers
1 package ranch dressing mix
2/3 cup vegetable oil
Tobasco sauce to taste

Mix ranch dressing mix, vegetable oil and Tobasco sauce until well blended (I use a wire whisk and mix in a 2 cup measuring cup)

Place crackers in a single layer on cookie or baking sheet.

Pour mixture over crackers and stir gently with spoon until mixture is absorbed by crackers.  Place in preheated 250 degree oven for about 15 to 20 minutes, stirring crackers two to three times to keep from over browning on one side.

Remove from oven. Serve with chili or favorite soup or stew. Store when cooled in airtight container or in zipper bag.  These crackers are also good as a snack.

You might want to make two batches at a time. At my house very few are left after one meal.
This a very easy recipe.

Easy crock pot chili

2 pounds ground beef, cooked and drained
1 package onion soup mix
2 - 3 Tablespoons chili powder
3 cans chili beans, kidney beans or black beans (or mix for variety)
1 large (64 oz) can tomato juice

Mix all ingredients in crock pot. Cook all day on low or 4 hours on high.  This recipe can also be made on cooktop in a deep pot but flavors are better if cooked longer in the crock pot.

I found this recipe about 30 years ago in Southern Living magaine and it is the easiest and best chili I've ever made.

Serving suggestions: just alone with either spiced soup crackers (recipe to follow) or with grated favorite cheese on top, great to servie chili over cooked tater tots with melted cheese on top, great with fritos on bottom of bowl topped withchili and cheese, also great over cooked rice.

Ruth Newsome's Buttermilk Biscuits

2 cups White Lily Self rising flour
1/2 cup Crisco vegetable shortening
1/2 to 2/3 cup whole buttermilk

Sift flour, make a well with your hand or spoon in middle of flour, add shortening to well, then add 2/3 cup
buttermilk and start to mix slowly with a very clean hand (yes that is how my mama did it) or you can use a fork.
Be sure to gather in the shortening and flour with each rotation of hand/fork to incorporate completely without over mixing (one secret to fluffy biscuits is to not over mix) Add additional buttermilk if all flour mixture not
incorporated, but stop mixing when mixture is a very thick but thoroughly moistened batter.
Place about 3 Tablespoons flour on cutting board or surface where you can roll out biscuits. Dump biscuit mixture on floured board and gently roll to cover in flour just so you can work the dough without it sticking to your rolling pin or hands. Spread mixture gently with rolling pin into a circle.  The width of the circle is not as important as the depth. If you want really puffy biscuits, dough should be at least one to one and a half  inch thick prior to cooking . Cut with whatever size round cutter you prefer, I like the two inch size. Place biscuits on greased or Pam sprayed cast iron skillet with sides gentlly touching.
Bake in 450 preheated oven until biscuits lightly brown on top, approximately 12-15 minutes. You can brush with butter and serve them with jelly, jams, honey, syrup or gravies of your choice, or just eat them alone.
They are great no matter how you eat them :)
TIP: If you have left over biscuits, freeze them for future use in cornbread dressing and you can also freeze bread crumbs and leftover cornbread for future use in cornbread dressing.
TIP: If you have white bread that is becoming stale, rather than throwing out, pulse in food processer and store in freezer bags for future use such as mentioned ahove or for any caserole that used bread crumb topping (i.e. macaroni and cheese, broccoli caserole) Bread crumbs sprinkled over many dishes with butter drizzled over the crumps makes an ordinary caserole extraordinary!

Ruth Newsome's Cornbread

1 cup White Lily self rising cornmeal
1 cup White Lily self rising cornbread
1/4 cup melted butter
1 egg
Pinch of salt and pepper
1 cup whole buttermilk (add more if needed to make batter slightly thicker than pancake batter)
Heated 10 inch iron skillet (melt butter in this, pour off butter and sprinkle bottom with cornmeal to prevent cornbread from sticking)
Mix dry ingriedients well, Add egg, buttermilk and warm melted butter. Stir well with large spoon until consistency of thick pancake batter. Pour into heated iron skillet where butter was melted and you have sprinkled corn meal on bottom to prevent sticking. Bake in preheated 450 degree oven until brown on top, approximately 20-25 minutes. Remove from pan immediately, turn upside down on plate with crispier side up.
Serve alone with butter or goes great with most any vegetables, especially "beans and greens" southern style.
Cut in pie shape wedges or as my husband prefers, cut across in small strips so he can get all the "crunchy" sides! 

Fresh Tangerine Cake (for Michelle)

Ingredients

• Vegetable oil cooking spray
• 2 1/2 cups all-purpose flour
• 1 3/4 cups sugar
• 1 teaspoon baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 3 eggs, beaten
• 1 cup vegetable oil
• 1 (8-ounce) container sour cream
• 1 cup tangerine juice
• 1 tablespoon tangerine zest
• Tangerine Icing, recipe follows

Directions

Preheat the oven to 350 degrees F.

Spray 2 (9-inch) circular cake pans with vegetable oil cooking spray.

In a large bowl add the flour, sugar, baking powder, baking soda and salt. Mix together with a spatula. Using a hand-held mixer, add the vegetable oil, sour cream, tangerine juice and zest. Mix until well combined.

Divide the batter evenly into the pans. Bake for 25 minutes. Remove from the oven and let cool completely before icing. Ice the cakes, as desired, and serve.

Tangerine Icing:

• 1/2 cup butter, room temperature
• 1 (8-ounce) package cream cheese, room temperature
• 6 cups confectioners' sugar
• 3 tablespoons tangerine juice
• 1/2 tangerine, zested

Mix together the butter, cream cheese and sugar together in a large bowl. Add the tangerine juice and zest and combine well.

For cooks everywhere!!!

I love to cook and learned the art of Southern cooking from my mother.  Although she passed away many years ago I use her recipes almost daily.  I would love to share my recipes with other cooks. My family and friends enjoy my use of traditional southern style cooking infused with current cooking methods and trends.