Friday, February 8, 2013

Kathryn's Green Beans

8 cans beans - drained
3/4 swup sugar
3/4 cups white vinegar
Above two items heat in microwave to dissolve.   Pour over beans and marinate for 2 or 3 hours.

Put beans on to cook. 
Meanwhile... fry pkg. bacon.   Saute 1 onion chopped in bacon grease.   Add 1 jar pimento (chopped) and put in pot and crumble bacon on top.

May add small can sliced mushroom and/or slivered almonds.

Kathryn Mordecai

Monday, November 26, 2012

Crack Potatoes (or Loaded Potato Casserole)

2 (16 oz) containers sour cream
2 cups shredded cheddar cheese
2 (3 oz.) bags bacon bits
2 packages Ranch Dip mix
1 large (28 - 30 oz.) bag frozen hash browns

Combine first 4 ingredients, mix in hash browns.   Spread into 9x 13 pan.  Bake at 400  for 45 - 6o minutes.

Tuesday, August 28, 2012

Sweet Potato Casserole

4 cups cooked sweet potatoes (1 lg. can)
3/4 stick butter
1/2 cup flour
2 eggs
1 small can Pet Milk
1 cup sugar
1T vanilla
Mix above & place in dish
1 cup brown sugar
1/2 cup flour
1/4 stick margarine
Mix and place over top of potatoes.  Bake in oven 350 degrees for 20 minutes.
Sprinkle with pecans if desired. 
*If using can potatoes, drain, cook and mash.

Monday, July 30, 2012

Dirty Rice

1 stick butter
1 can French onion soup
1 cup rice
1 can mushroom, pieces & parts
1 can beef consomme' soup

In large skillet, melt butter.   Pour in rice, and brown;  add onion soup, consomme' and mushrooms.  Pour into casserole dish; bake one hour on 350 degrees.   Cover & watch and do not let get dry.

Wednesday, April 11, 2012

Ritzy Baked Chicken

1 to 2 pounds boneless, skinless chicken (Can use breasts or any chicken pieces you like)

1 sleeve Ritz crackers, crushed
1/4 cup parmesan cheese (the kind in the green can)
1 cup Oikos Organic Greek Yogurt, Honey Flavored (Could use plain yogurt or milk to dip the chicken, too)
4 tablespoons butter or margarine, melted

Put the Ritz crackers in a plastic ziploc bag and finely crush with a rolling pin. Add cheese to the bag and mix well. Dip chicken pieces in the yogurt and then in the crumb mixture. Place chicken in a sprayed casserole dish, drizzle melted butter over the chicken and bake in preheated 400 degree oven for 35 to 40 minutes until chicken is done inside. Makes 4 servings. I think you will love the ritzy cheesy taste of this chicken. I can eat it cold right out of the fridge. Enjoy!

Friday, March 23, 2012

Strawberry Pretzel Crostini

Stir together 2 cups finely chopped strawberries, 1/4 cup choppped fresh basil, 2 Tbsp. dark brown sugar, 4 tsp. minced shallot and a pinch of pepper.   Spread 13 oz. pkg. softened cream cheese onto 30 pretzel crackers.   Top with strawberry mixture.   Makes 3 dozen.
(I also think this would be great on graham crackers instead of pretzels).

Southern Living - March 2012

Wednesday, March 21, 2012

Memary's Chess Square Circa Birthday '12

Mix these three ingredients, then press into bottom of 9x13 pan:
1 pkg. butter recipe cake mix
1 stick butter, softened
1 egg

In separate bowl, mix these ingredients and spread over top of cake mixture:
1 (8 oz) pkg. cream cheese, softened
1 (16 oz) box powdered sugar
3 eggs

Bake at 350 degrees for 40-45 minutes.

Kara Kimbrough
The Clarion Ledger

Sunday, February 12, 2012

Chocolate Pie

My family loves this pie and we can eat a whole one in no time at all.
1 (9 inch) deep dish pie crust, baked
1 1/2 cups sugar
5 tablespoons cocoa
4 tablespoons all-purpose flour
1 (12 ounce) can evaporated milk
4 egg yolks
2 teaspoons vanilla flavoring
4 tablespoons butter or margarine or 1/2 stick
Bake your pie shell and let it cool before adding the filling. In a large bowl whisk together the sugar, cocoa, flour, milk, vanilla and eggs. Cut butter into about three pieces and add to pie liquid. (The butter will melt while cooking). Cook on top of the stove on medium high heat, stirring constantly about 9 to 10 minutes until filling thickens. Don't forget to stir because it will burn easily. If I think it is going to burn I move it from the burner for a minute or put it on the edge of the burner. Once the filling thickens, pour into cooled pie shell and let cool about 10 to 12 minutes before adding meringue.
Meringue for chocolate pie.
4 egg whites
2 tablespoons sugar
Beat the egg whites with a mixer until peaks form. Add the sugar and beat about another minute. Spread on top of the pie and bake in 350 degree oven for 10-12 minutes until brown on top. You can just put the pie under the broiler and brown the meringue that way. If you put it under the broiler, watch it carefully because it will burn easily. I usually brown mine under the broiler but you can do it either way.
Note: This pie is good without the meringue, too.

Wednesday, February 8, 2012

Valentine's Day Truffles

1 box red velvet cake mix (bake as directed for 13 x 9)
1 can cream cheese frosting
1 package chocolate bark (regular or white chocolate)

Combine the cooked and cooled cake into large bowl.  Mix thoroughly with entire can of frosting.  When combined, roll mixture into quarter-size balls and lay on cookie sheet.   Chill for several hours.  Put sheets in freezer to speed up process.   Melt chocolate in microwave per directions on package.   Melt small amounts at a time, since it hardens quickly.  Using a spoon, dip and roll balls in chocolate and lay on wax paper until firm.

Kara Kimbrough
Clarion Ledger

Tuesday, February 7, 2012

Chicken on a Can

Wish you could make moist, juicy restaurant-style roasted chicken? It just takes spices and a can of ginger ale. Yep, ginger ale keeps it tender and, 'cause the chicken cooks on the soda can, it roasts all over just like it does on a rotisserie. Serves: 3   Cooking Time:1 hr 10 min

1 tablespoon vegetable oil
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon black pepper
1 (12-ounce) can ginger ale
1 (3- to 3-1/2-pound) chicken

1.Preheat oven to 400 degrees F. Line a roasting pan with aluminum foil.
2.In a small bowl, combine oil, paprika, onion powder, garlic powder, salt, and pepper; mix well. Open ginger ale and place can on a flat roasting rack in prepared roasting pan.
3.Rub seasoning mixture over chicken, coating completely. Place chicken, cavity down, over soda can.
4.Carefully place chicken in oven and roast for 60 to 70 minutes, or until chicken is no longer pink and its juices run clear. Carefully remove chicken from can; slice and serve.

Tuna Noodle Casserole

Welcome your family home to the comforting taste of Mom's Tuna Noodle Casserole. This timeless recipe is one that never goes out of style, and is sure to bring mouthwatering rewards. Serves: 4   Cooking Time:45 min

1 (8-ounce) package medium egg noodles
2 (10.75-ounce) cans condensed cream of mushroom soup
1 1/2 cups milk
1 (12-ounce) can chunk tuna, drained and flaked
2 cups frozen peas
1/4 teaspoon black pepper
1 cup French-fried onions

1.Preheat oven to 350 degrees F. Coat an 8-inch baking dish with cooking spray.
2.Prepare noodles according to package directions; drain.
3.In a large bowl, combine soup and milk; mix well. Add noodles, tuna, peas, and pepper. Pour mixture into prepared baking dish then top evenly with French-fried onions.
4.Bake 30 to 35 minutes, or until bubbly and heated through. Serve immediately.

Who wouldn't love a nice bowl of crispy, refreshing salad alongside this dish? We recommend serving this up with our Country Coleslaw.

Monday, February 6, 2012

Fruit Salad

This is my favorite fruit salad because you can add all kinds of fruits and nuts and it is so versatile. I make this with whatever I have on hand but love the one below the best!

1 banana, peeled and sliced
1 large apple, unpeeled and chopped
1/2 cup blueberries
1 tablespoon lemon juice
2 teaspoons dry roasted sunflower kernels
8 ounces mandarin oranges, drained
1/4 cup walnut pieces
1/4 cup raisins
1/2 cup miniature marshmallows
3 tablespoons coconut
1/2 cup sour cream
2 tablespoons honey

Place banana and apple in a bowl and drizzle with the lemon juice. Add remaining fruit, nuts, raisins, marshmallows and coconut, mix well. Drizzle with the honey and add sour cream. Serve on lettuce leaves. Makes about 4 to 5 servings. Enjoy!

Note: You can use whatever fruit you have on hand, fruit cocktail and shredded cheese, too.

Friday, January 20, 2012

Hummingbird Bundt Cake

Cake Batter:
1-1/2 cups chopped pecans
3 cups all purpose flour
2 cups sugar
1 t. baking soda
1 t. ground cinnamon
1/2 t. salt
3 eggs, lightly beaten
1 3/4 cups mashed ripe bananas (about 4 lg.)
1 8 oz. crushed pineapple (do not drain)
3/4 cup canola oil
1-1/2 t. vanilla extract

4 oz. cream cheese, cubed and softened
2 cups sifted powdered sugar
1 t. vanilla
1 - 2 T. milk

Prepare cake batter:  preheat oven to 350.  Bake pecans in single layer in a shallow pan 8 - 10 minutes or until toasted and fragrant, stirring halfway through.
Stir together flour and next 4 ingredients in a large bowl; stir in eggs and next 4 ingredients, stirring just until dry ingredients are moistened.  Sprinkle 1 cup toasted pecans into a greased and floured 14 cup bundt pan.   Spoon batter over pecans.
Bake at 350 degrees for 1 hour to 1 hour 10 minutes or until done.   Cool 15 min.  Remove from pan to wire rack and cool completely.

Prepare glaze:  process cream cheese, powdered sugar, vanilla and 1 T milk in food processor until well blended.   Add remaining 1 T. milk, 1 t. at a time, processing until smooth.   Immediately pour glaze over cooled cake, and sprinkle with remaining 1/2 cup toasted pecans.

Thursday, December 22, 2011

Sweet Potato Upside Down Pie

15 oz. sweet potatoes,mashed
12 oz. evaporated milk
1 cup sugar
3 eggs
3 Tbsp. cinnamon
1 box Duncan Hines butter recipe cake mix
1 cup chopped pecans
3/4 cut butter, melted

8 oz.cream cheese (softened)
1 cup sugar
8 oz. cool whip

Line the bottom of a 9x13 baking dish with wax paper.   Preheat oven to 350 degrees.   Combine potatoes, evaporated milk, sugar, eggs and cinnamon;  mix thoroughly.  Pour into lined baking dish.  Sprinkle dry cake mix and chopped pecans on top of potato mixture; coating evenly.   Drizzle melted butter on top of dry cake mix and pecans.   Bake for 45 - 50 minutes or until golden brown.   Cool well.    Invert onto large platter.   Peel wax paper from top.   Combine cream cheese and sugar.   Mix well.   Gently stir in cool whip.   Spread on top and sides of pie.   Refrigerate until ready to serve.

Wednesday, December 21, 2011

Crack Dip

1 8 oz. Cream Cheese
1 10 oz. Rotel
1 16 oz. Box Wheat Thin - Family Size

Microwave cream cheese for 15 seconds.  Scoop it into a mixing bowl.  After draining the rotel (very important) pour in the mxing bowl with cream cheese.   Blend with mixer and low.   Serve with Wheat Thins.

Cardiac Biscuits

4 cups Bisquick or Pioneer Biscuit Mix
8 oz. sour cream
3/4 cup club soda
Butter, melted (about 1 to 1/2 sticks)

Mix biscuit mix and sour cream and club soda, using only enough soda to keep the mixture moist.  Turn out onto pastry cloth, us a  little flour to keep from sticking.  Knead 5 or 6 times (too much will cause biscuits to be tough).  Pat out to thickness, roll if you like.   Cut biscuits out and place to the side.  Dip biscuit into melted butter and put in pan.  Leave at least 1 inch between each.   Bake in preheated 450 degree oven for about 15 minutes.  

Clarion Ledger - 12/21/11

Betty Crocker Chocolate Pound Cake

1 yellow cake mix - not butter
1 small box chocolate instant pudding mix
1 small sour cream
4 eggs
1/2 cup water
1/2 cup oil
1 6 0z. pkg. chocolate chips

Combine all ingredients except chocolate chips.  Beat well.  Toss chips in with small amount of flour.   Fold into batter.   Pour into buttered bundt pan.  Bake 350 degrees for 45 minutes to 1 hour.

Thursday, December 8, 2011

Italian Christmas Cream

2 firm Bananas, peeled and sliced
2 cups slices seedless green grapes
16 oz. sour cream
1 cup coarsely chopped cherries
1 cup coarsely chopped walnuts
1/2 cup sugar
1-1/2 t. grated fresh lemon peel

Combine all ingredients in a large bowl; mix well.   Coat a mold or Bundt pan witih cooking spray; pour mixture into prepared casserole dish.   Freeze 8 hours or overnight.
When ready to serve, let stand at room temp for 15 to 20 minutes.

Note:  If you like you can unmold this onto a serving platter.   Garnish with whipped cream and extra cherries.

From:  Mr. Food

Wednesday, November 30, 2011

Aunt Sis's Pecan Pie

1/2 cup sugar
1 T. flour - mix sugar and flour together
1 cup Karo
2 eggs
1 cup pecans
Bake on 325 degrees for 10 or 15 minutes and then on 350 until done.

Tip:   Take a tinfoil pie plate and cut out the middle circle, leaving the edge in a ring.  Place the ring over the unbaked pie crust and bake, removing the last 10 or 15 minutes so the edge of the pie crust gets light brown.

Homemade Mushroom Soup

1 cup nonfat dried milk powder
1 T dried onion flakes
2 T cornstarch
2 T chicken bouillon powder
1/2 t. dried basil, crushed
1/2 t. dried thyme, crushed
1/2 t. black pepper

Mix together and store in an airtight container.  Then when we want to make your soup, you will add:
2 cups cold water
1/2 cup of the main ingredients (for example, mushroom for a mushroom cream soup)
In large saucepan over medium heat, place the water and pre-made mix,heating until it is thick.  Then add the main ingredient of your choosing and cook until done.  You always can add more water if the soup becomes too thick.   Finish by seasoning to your own taste.

Tuesday, November 29, 2011

Domino Sugar 1001 Cookie Starter

6 cups all pupose flour
3 3/4 cups Domino Granulated Sugar
2 tablespoons baking powder
2 teaspoons salt
1 1/2 cups plus 2 tablespoons butter or margarine, softened

In a 4 quart bowl, combine flour, sugar, baking powder and salt.   Stir until thoroughly blended.   Add butter and use pastry blender or clean hands to work into dry ingredients until moisture resembles coarse meal.   Makes 10 cups.

For best results:  Store covered in airtight container in refrigerator or freezer.   Do not press down.   Let mix come to room temp before use.   If using margarine, do not choose diet, whipped or soft.

Thursday, November 10, 2011

Broccoli & Cheese Casserole

This is one of our favorite side dishes for the holidays or just anytime.

1 (32 ounce) package frozen broccoli cuts, cooked according to package directions
1/2 cup of butter or margarine or 8 tablespoons, melted
1 1/2 sleeves of ritz crackers (can use more), crumbled
1/2 to 3/4 of a 32 ounce package of velveeta cheese, cut in chunks

Cook broccoli cuts according to package directions. (I cook mine in a bowl in the microwave covered with saran wrap. Add 1/2 the melted butter and the velveeta cheese chunks to the broccoli. Stir to melt. Add the other half of the melted butter to the ritz cracker crumbs. Spray a 2 quart casserole dish and add a layer of the broccoli and cheese on the bottom. Next add a layer of the buttered crumbs. Continue to do this ending with the top covered with the buttered crumbs.

Bake in a preheated 375 degree oven for 15 to 20 minutes until the top is browned. Makes 8 to 10 servings. Enjoy!

Tuesday, November 1, 2011

Chicken and Rice Casserole

2 cans French cut green beans, drained
1 can cream of celery soup
1/2 cup Mayo
1 pkg. Uncle Ben's Long grain wild rice (prepare as pkg. directs)
1 -2 cans chicken

Combine all ingredients in a 9 x 13 dish and bake 25 minutes on 350 degrees.

Monday, October 31, 2011

Mrs. Barrett's Coconut Pound Cake

3 cups sugar
1 cup crisco
1 stick butter
6 eggs
1 cup sweet milk
3 cups cake flour
1 1/3 cups coconut (fresh, frozen or canned)

Cream sugar, shortening and add butter.   Add eggs, one at a time beating well after each.   Alternate flour & milk and mix well.   Stir in coconut.  Pour into greased and floured tube pan.  Put in cold oven and bake 1 1/2 hours on 325 degrees.  Cool in pan for 15 minutes.

Mrs. Sarah Barrett (Gaston's Mother and long time neighbor and friend of Granny's)
Taken from Coldwater Church Cookbook

Saturday, October 29, 2011

Cranberry Pecan Pound Cake

1 cup chopped pecans
1 1/2 cups fresh or dried cranberries
2 cups sugar
1 cup unsalted butter, room temp
5 large eggs
1/4 cup sour cream
1/2  cup orange juice
2 tsp. vanilla
1 1/4 cups all purpose flour
1 cup cake flour
1/2 tsp. salt
Confectioner's sugar for dusting

Preheat oven to 350.  Butter/flour two 8x4 inch loaf pans.   Place pecans on a cookie sheet and bake until lightly toasted, about 10 minutes.  Remove from oven & cool.  Coarsely chop cranberries and set aside.   With electric mixer, beat sugar and butter until light and fluffy.   Beat in eggs one at a time.   Add sour cream, orange juice, vanilla and orange peel.   Sift both flours together with salt.   With mixer on low, add dry ingredients to egg mixture and stop when all flour has been added.   Using a spoon, gently fold in pecans and cranberries.   Pour batter into prepared pans and bake 45 minutes or until tester comes out clean.   Cool cake in pans for 10 minutes.   Turn out onto a rack and cool completely.   Dust cakes with confectioner's sugar.   Yield:  2 cakes.

Friday, October 14, 2011

Chicken Dressing

1 Pkg. chicken tenderloin
1 large pan corn bread
5 slices day old bread
1 large onion, chopped
1 can cream of celery soup
1 can cream of chicken soup
1 stick butter
4 eggs, boiled and chopped
seasonsed salt & pepper to taste
chicken broth from chicken
1 pkg. green onions

Cook cornbread and crumble and add bread to a fine consistency.    
Saute onion in butter until onion is clear and add along with green onions.  Add chicken, soups and chopped eggs.  Add chicken broth until mixture is slightly soupy,.   Pour into large baking pan.  Bake on middle rack in oven at 400 degrees until nicely browned - about 30 minutes.

Thursday, September 22, 2011

Apple Cider Cake

We celebrated my twin sisters' turning 18 with this spectacular cake. When you are cooking for two (or a family of 8, for that matter) it's hard to please every individual palate. One sister loves peanut butter, another won't go near it. And so it goes. This cake was a compromise, a safe middle ground that I figured no family member could complain about. And luckily, they all loved it! It is perfectly spiced, moist, and delicious.

White whole wheat flour could be substituted for the pastry, but I don't suggest using regular whole wheat. It would be too heavy. You'd be better off replacing it with more all-purpose. This is one of those rare recipes where I wouldn't change a thing. Except, oops, I did! I increased the frosting! This makes a very tall cake and you can't skimp on what is arguable the best part of the dessert. Make sure your cake is completely cooled before frosting it. Otherwise you'll end up with a runny crumbly mess, like I did. After a few hours in the fridge I was able to patch it up, but save yourself the stress and be patient. That's the biggest lesson I've learned from baking... a tasty and presentable finished product is worth the wait!

2 cups whole wheat pastry flour
1¾ cups all-purpose flour
1 Tbsp. baking powder
1½ tsp. baking soda
1½ tsp. ground cinnamon
½ tsp. salt
1½ cups light brown sugar
¾ cup canola oil
¾ cup unsweetened applesauce
¾ cup caramel sauce (homemade or jarred)
2 tsp. vanilla extract
3 eggs
1½ cups buttermilk

Apple Cider Frosting:
7 1/2-8 cups confectioners’ sugar (to desired consistency)
3/4 cup (1 1/2 sticks) butter, softened
1/2 cup apple cider or apple juice
3/4 tsp. ground cinnamon
pinch of salt

1. Preheat oven to 350 F. Grease and flour two (8 or 9 inch) round cake pans and set aside.

2. In a large bowl, whisk together whole wheat pastry flour, all-purpose flour, baking powder, baking soda, cinnamon and salt. Set aside. In a second large bowl, beat sugar and oil together with an electric mixer until well combined, about 30 seconds. Add applesauce, caramel and vanilla, beat for 30 seconds, then add eggs one at a time, beating well after each addition. Add flour mixture in three parts, alternating with the buttermilk, and continuing to beat until well combined.

3. Pour batter into prepared cake pans and bake until golden brown and a toothpick inserted in the middle of each cake comes out clean, about 35-40 minutes. Set aside to let cool for 10 minutes, then gently loosen cakes and turn out onto a cooking rack; set aside to let cool completely.

4. For the frosting, put sugar, butter, cider, cinnamon and salt into a large bowl and beat with an electric mixer until light and fluffy, about 5 minutes. Arrange one cake on a large plate and spread about 1 cup of the frosting evenly over the top. Arrange second cake on top then frost top and sides of entire cake with remaining frosting. Set aside at room temperature or in the refrigerator for at least 1 hour to allow frosting to set before serving.

Makes a tall 2-layer, 8-9 inch round cake.

Saturday, September 17, 2011

Brock's Sunkist Cake

Brock’s Sunkist Cake
Note: I tell you this was totally a cake that I invented. There must have been a “food” spirit in the air telling me to use orange Sunkist soda in a lemon cake mix instead of water. Well, I did, and a delicious cake was born.

1 Duncan Hines lemon supreme cake mix
3 extra large eggs
One and one third cups Sunkist soda (orange)
One third cup oil
1 reg. box lemon Jell-O (not pudding)

Put all ingredients into mixing bowl and mix with electric mixer on medium high speed for about 3-4 minutes. Pour into a well-greased and floured Bundt cake pan. Use Crisco shortening to grease and self-rising flour to flour the pan. Bake for about 37-40 minutes at 350 degrees. Remove from oven to cool and turn out on to a cake plate. Sprinkle with sifted powdered sugar if desired.

Pimento and Cheese

My Mother’s Homemade Pimiento and Cheese
You will NEVER need another recipe for this again!!! And you will NEVER buy store-bought again once you TRY my mama's recipe!!! It is simply wonderful...

Note: This is my dear mother’s outstanding recipe for homemade pimiento and cheese. It is the best in the world—the best I have ever eaten. I love it plain and with butter crackers. I love it because it is very gentle on my stomach since I had Lap-Band surgery last year, and it’s a good source of protein for me. However, it is NOT low fat at all, and everybody will love it! This recipe makes a generous portion and should be stored in an airtight container in the refrigerator when not enjoying.

2 lb. mild freshly grated cheddar cheese (best if you grate block cheese by hand, but if you are pressed for time, you may use the big 32 oz. grated bag of cheese, not the shredded)
8 oz. Philadelphia cream cheese, softened in microwave 20 sec.
1 (4 oz) jar Dromedary diced pimientos, with juice
1 1/3 cups Blue Plate mayonnaise
1-2 tsp. black pepper

Grate blocks of cheese with a hand grater into large mixing bowl (or use pre-grated if you don't have time). In another small bowl, place cream cheese. Microwave for 20 seconds until slightly softened. Stir. Add this mixture to the freshly grated cheese. Stir in pimientos, mayonnaise, and black pepper. Stir until well mixed. Chill for at least 3 hours before enjoying. This is delicious served plain, with butter crackers, or on any type of bread.
Only use Blue Plate mayonnaise also. Do not use Miracle Whip.

Friday, September 16, 2011

Buttery Ritz-Corn Casserole

Brock Wetherly Rogers created the doc: "Buttery Ritz-Corn Casserole"

Buttery Ritz-Corn Casserole
So very very very delicious!!!

4 cans sweet whole kernel corn (drained)
2 cups mayonnaise (Blue Plate preferred)
1/2 stick butter, melted
8 oz. sour cream
1 small sweet onion, diced finely
One half cup diced green onion
12 oz. grated cheddar cheese
2 tsp. ground black pepper
Half tsp. salt
2 stacks Ritz crackers, crumbled not crushed
1 stick butter, melted

Combine all ingredients in a large mixing bowl, except for crackers and 1 stick butter. Pour into a large greased 13x9x2 casserole dish. Crumble Ritz crackers on top of casserole. Do not crush them finely, but crumble them into rough pieces. Melt butter and evenly pour on top of crackers. Bake at 350 degrees for 30 minutes or until bubbly, covered.

Friday, September 9, 2011



Southerners all know about fried green tomatoes and fried okra. It would be a wasted summer without this dish on the table a few times during the season. There are a number of different recipes out there for this treat. You cannot be a southerner if you don’t like fried okra and tomatoes!
3 or 4 green tomatoes
1/2 cup all-purpose flour or 1/2 cup cornmeal
2 eggs
salt and pepper
dash of garlic powder
1/2 to 3/4 cup cooking oil
Slice green tomatoes into slices about 1/4 inch thick. In a bowl beat eggs with a whisk. In another bowl add salt and pepper and garlic powder to meal or flour whichever you decide to use for breading. There is really not much difference. The tomatoes in the picture have been done with both. I usually have a bowl of flour and a bowl of cornmeal and I do about half the tomatoes in flour and half in meal. You can do the okra the same way or just use either one. Dip the tomato slices into the egg then the meal or flour. Have your oil hot and deep enough in the skillet to cover about half the tomato slice. Cook on one side, turn and continue cooking until a golden brown. Drain on paper towel.
For okra: Cut okra into 1/4 inch pieces and dip into egg and then flour or meal. Cook just like you did the tomatoes.
I bet you can’t stop eating this once you have tried it!

Butterscotch Pecan Cookies

Bobbie Mulder- Royle created the doc: "BUTTERSCOTCH PECAN COOKIES"


1 package ( 18-1/4 ounces ) butter recipe golden cake mix
1 package ( 3.4 ounces ) instant butterscotch pudding mix
1/4 cup all-purpose flour
3/4 cup vegetable oil
1 egg
1 cup chopped pecans
I like to add a few butterscotch chips

In large bowl, combine the first five ingredients until well blended. Stir in pecans ( the dough will be crumbly )
Roll rounded tablespoons of dough into balls; place 2 inches apart on greased baking sheets. Bake at 350* 10-12 minutes or until golden brown. Cool for 2 minutes; remove from pans to wire racks to cool completely. 4 dozens. This recipe was tested with Pillsbury brand butter recipe cake mix.

Potato Chip Crunches

Bobbie Mulder- Royle created the doc: "POTATO CHIP CRUNCHIES"

( These are the VERY BEST--they don't last long )

2 cups butter, softened
1-1/2 cups sugar
1 egg
1 teaspoon vanilla extract
4 cups all-purpose flour
1 cup crushed potato chips
1 cup chopped pecans

In a large bowl, cream butter & sugar until light & fluffy. Beat in egg & vanilla. Gradually add flour & mix well. Fold in potato chips & pecans.
Drop by tablespoonfuls 1-1/2 inches apart onto UNGREASED baking sheets. Flatten with a fork. Bake at 350* for 12-14 minutes or until golden brown. Remove to wire racks to cool. I get 6 dozen. ( recipe says 8 dozen )
I use a round metal tablespoon-level. Use real butter & ridged potato chips. Use a wet fork to flatten.

Thursday, September 8, 2011

Chocolate Cookie Sheet Cake

Chocolate Cookie Sheet Cake
Preheat oven to 350 and grease and flour your cookie sheet.
Bring to boil in a sauce pan:
2 sticks margarine
1 c water
4 T heaping cocoa

add :
2 c sugar
2 c flour
1/4 tsp salt
1 t soda
2 eggs
1/2 sour cream

pour into cookie sheet and bake for 20 min. as soon as it is done, begin the frosting:

Bring to boil:
1 stick margarine
6 T milk
4 T cocoa
1 t vanilla
1 c nuts
then add 1 box powdered sugar
then spread on cake, still on cookie sheet, while it is still warm. Serve from the cookie sheet. Serve with vanilla ice cream.

Grape Salad

Grape Salad

8 oz cream cheese
8 oz sour cream
1/2 c sugar
1 t vanilla extract
2 lb green grapes
2 lb red grapes
Mix cream cheese, sour cream, sugar and vanilla. Add grapes.

1 c brown sugar
1 c pecans
mix and sprinkle on top of mixture. Refrigerate. this one is good for gatherings

Wednesday, September 7, 2011

Brock Wetherly Rogers created the doc: "THE BEST Southern Cornbread (My Mama's Recipe)"

My Mama's Moist Southern Cornbread
This recipe is so moist you will slap yo mama after she makes it! :) ha ha
And then she will haul you out the window ... lol!!!

1 cup Martha White corn meal mix
1/2 cup Martha White self rising flour
1 large egg
2 heaping Tbsp. Blue Plate mayonnaise
2 heaping Tbsp. sugar
Buttermilk (enough to get it mixable to pour into a pan)

Heat oven to 425 degrees. Mix all ingredients in a bowl. Add enough buttermilk (about 1/3 to 1/2 cup to make it mixable/pourable). Heat a heavy cast iron cornbread skillet (my mama uses a black cast iron skillet that is heavy and has a handle on it). Add 2 heaping Tbps. Crisco to the skillet and let it melt. As soon as it gets hot, sprinkle 2 Tbsp. cornmeal mix over into hot melted Crisco until it browns a little. Then pour cornbread mixture into hot skillet. Bake at 425 for 20-25 min or until golden brown and done in middle. Remove from oven and invert onto plate. So delicious, crunchy, moist and the BEST in the world.


Tuesday, August 16, 2011

Want to use up some of those tomatoes in the garden? Make a tomato pie. This pie is easy and good.

1 deep dish pie shell (I used a bought one, can make your own)
tomatoes, (about 3 cups if using chopped tomatoes) sliced
green onions (can use regular chopped onions) enough to make about 1/2 cup, chopped
1 to 1 1/2 teaspoons dried oregano
1 to 1 1/2 teaspoons dried basil
Salt & Pepper
2 to 3 tablespoons mayonnaise
5 pieces bacon, cooked crisp and crumbled
Shredded cheese (about 1 1/2 cups of your choice) I used shredded parmesan, swiss, and mexican 1/2 cup of each

Cook empty pie crust for about 10 minutes in 400 degree oven. Be sure to punch holes in the bottom of the crust. Remove from oven and add a layer of cheese, onion, and tomatoes. Sprinkle with salt, pepper, oregano and basil. Continue layering until ingredients are gone except for 1/2 cup of cheese. Mix together the crumbled bacon, mayo, and cheese and spread on top of the pie. Sprinkle with extra cheese if you want. Cook in preheated 350 degree oven for 35 to 40 minutes. Let stand for at least 15 minutes before cutting. (Note: I chopped my tomatoes and let them drain in a colander for at least 30 minutes before adding to pie) Most people slice the tomatoes. Don't go overboard on the mayo and try to use firm tomatoes. You don't want the pie to be juicy. ENJOY!

Saturday, August 6, 2011

Blueberry Cream Cheese Pound Cake

This cake is so good and the lemon glaze makes it even better. Blueberries are one of my very favorite things. I promise you it won’t last long.
1 box Kroger Butter Recipe Cake Mix
3 eggs
2/3 cup evaporated milk
1 1/2 sticks butter or margarine, melted
3.5 ounce box Vanilla Instant Pudding and Pie Filling
1 (8 ounce) package cream cheese, softened
1/3 cup water
1 cup fresh blueberries
1 cup walnut pieces
In a mixing bowl combine cake mix, pudding mix, and eggs. Mix well with mixer. Add milk and melted margarine, cream cheese and water and continue mixing. Batter will be thick. Fold in blueberries and walnut pieces. Spray your cake pan well. Cook in preheated 350 degrees oven for 55 to 60 minutes until center is cooked. Let stand for 15 to 20 minutes before removing from pan.
1/2 cup lemon juice
2 teaspoons vanilla
3 cups (more or less) confectionery sugar
Mix ingredients in a small pan over low heat on the stove stirring with a whisk until melts and desired consistency. Punch holes in cake with toothpick and pour glaze over cake. Use any remaining glaze to pour over individual pieces.

Turned out good.... REAL sweet!     Made it on 8/19/2011

Easy Peanut Butter Fudge

I love chocolate! I can never seem to get enough of it. This is the recipe I go to when there is nothing chocolate in the house. It’s quick, easy and good.
1 cup peanut butter
2 sticks butter or margarine
2 cups confectionery sugar
1/2 cup chocolate chips
1/2 cup walnut pieces
In a pan on low to medium heat melt peanut butter, chocolate chips and butter. Remove from heat and add sugar. Mix well with spoon. Fold in walnuts. Spray an 8 x 8 x 2 inch pan and pour in fudge. Place in refrigerator for several hours until hard enough to cut. ENJOY!