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

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

DIRECTIONS:
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.

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.

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

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.

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.

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!

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.

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

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.

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.

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!

INGREDIENTS
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

DIRECTIONS
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.

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.

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
Topping:
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.

FRIED GREEN TOMATOES AND FRIED OKRA

FRIED GREEN TOMATOES AND FRIED OKRA

Posted on August 22, 2010 by The Southern Lady

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"

BUTTERSCOTCH PECAN COOKIES--a favorite recipe

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"

POTATO CHIP CRUNCHES
( 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.

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.

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

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


My Mama's Moist Southern Cornbread
IF YOU HATE DRY CORNBREAD, here is your ANSWER!!!
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)
Crisco

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.

DO NOT SUBSTITUTE ANYTHING!

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!

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.

Glaze:

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!

Blueberry Angel Dessert

Blueberry Angel Dessert

1 package (8 ounces) cream cheese, softened

1 cup confectioners' sugar

1 carton (8 ounces) frozen whipped topping, thawed

1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes

2 cans (21 ounces each) blueberry pie filling

In a large bowl, beat cream cheese and sugar until smooth; fold in whipped topping and cake cubes. Spread evenly into an ungreased 13-in. x 9-in. dish; top with pie filling. Cover and refrigerate for at least 2 hours before cutting into squares. Yield: 12-15 servings.

Snickers Pie

SNICKERS PIE


1 pint (2 cups) vanilla non-fat frozen yogurt softened
2 TB. chunky peanut butter
1/2 pkg. (1/4 cup) sugar free dry instant vanilla pudding
1/2 cup fat free frozen whipped topping, thawed
lite chocolate ice cream syrup

In large bowl, combine all ingredients. Mix well - pour into 8" pie pan. (I spray a couple quick sprays with Pam...just to make it easier to get out of the dish). Cover tightly and freeze until set.
Before serving, drizzle 2 tsps. lite chocolate syrup over entire pie.

Palmetto Peach Ice Cream

From Taste of the South, Summer 07 Recipe courtesy of the South Carolina Peach Council

Ingredients
1 1/2 pounds South Carolina peaches, peeled, pitted, and sliced
1/2 cup sugar
1 tablespoon pure vanilla extract
2 cups half-and-half, chilled
1 cup whole milk
1 (14-ounce) can sweetened condensed milk

Directions
1.With a potato masher, crush half of peaches. Roughly chop remaining peach slices to yield 2 1/2 to 3 cups.
2.In a large bowl, combine peaches, sugar, and vanilla. Let stand at room temperature for 30 minutes, stirring occasionally.
3.Add half-and-half, milk, and sweetened condensed milk, stirring to mix. Pour into the canister of a 4-quart ice-cream freezer and freeze according to manufacturer’s directions.

Note: For a 1- to 1 1/2-quart ice-cream maker, reduce ingredients to the following quantities:
3/4 pound South Carolina peaches, peeled, pitted, and sliced
1/4 cup sugar
1 1/2 teaspoons pure vanilla extract
1 cup half-and-half, chilled
1/2 cup whole milk
7 fluid ounces sweetened condensed milk

Paula's Cake Balls

Ingredients:
1 - 18.25 oz. pkg. cake mix
1 - 16 oz. container prepared frosting (only use /34)
Almond Bark coating or whatever you prefer

Steps:
Prepare cake mix and cool for 30 minutes.   Crumble cake into bowl and add frosting.   Place in frig for 3 hours or overnight.

Line baking pan with wax paper.   Use melon baller form balls and place tray in freezer for 1 hour. Melt your almond bark stirring every 5 -10 seconds until smooth.   You can add a bit of food coloring if desired.

Remove balls from freezer.  Using one toothpick pick up the balls and dip and use second toothpick to slide the ball off onto wax paper.     Once all is covered, place in frig until coating is set.  Can drizzle melted coating on balls for decoration.

Notes:
When almond bark is melted, stir in 1 tsp. vegetable oil. 

Tips:
1.  Chill the bake and frosting mixture well (at least 2 hrs.)  Freeze balls at least 6 hrs. before dipping.   Before dipping make sure they are not frozen  solid as this will cause cracking when drying.
2.   Use melon scoop to form balls for uniform size and small balls are easier to eat.
3.   Work in small batches when dipping keeping the rest in the freezer.
4.   Use oil based candy dye to color.
5.   Lay dipped balls on waxed paper to harden, placing the spot where you pierced the ball down to cover the hole or cover hole with decoration.
6.  Dipped balls will keep at room temp for days, if you refrigerate them, the coating will sweat.

The Help Recipies

MINNY'S CHOCOLATE PIE

1 1/2 cups sugar
3 tablespoons unsweetened cocoa
1/4 cup butter, melted
2 eggs, slightly beaten
1/4 teaspoon salt
1 (5 1/2-ounce) can evaporated milk
1 teaspoon vanilla extract
1/2 package of rolled pie crust (found in the dairy case)

Let pie crust come to room temperature, about 20 minutes. Flour surface and unroll crust; place to fit in a 9-inch pie plate. Crimp edges by using your index finger to make a "V". Prick bottom and sides with a fork and set asidePreheat oven to 350 degrees. Mix sugar, cocoa and butter in a mixing bowl; mix well. Add eggs and beat with a mixer (or by hand) for 3 minutes. Add salt, milk and vanilla. Pour filling into prepared pie shell. Bake for 35 - 45 minutes or until pastry edges are brown and filling is slightly set in the middle. Cool completely before serving. May be refrigerated or served at room temperature. Top each slice with a dollop of whipped cream before serving.


MAE MOBLEY'S TEA CAKES
1 cup sugar1 cup butter, softened
1 cup oil
2 eggs
2 tsp. vanilla extract
4 1/2 cups plain flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cream of tartar
1 cup powdered sugar

In a large mixing bowl, combine the sugar, butter, oil and eggs. Cream well; add vanilla.

In a medium bowl, combine the flour, soda, baking powder, and cream of tartar. Add to the creamed mixture; mixing well.

Drop by rounded teaspoonfuls onto an ungreased baking sheet. Bake at 325 degrees for 15-18 minutes or until edges of the cookies are brown. While teacakes are still warm, sprinkle with powdered sugar.

DEVILED EGGS
6 eggs
1/2 cup mayonnaise
1 teaspoon prepared mustard
2 teaspoons sweet pickle relish
Paprika
Pimiento stuffed green olives, cut in half

Place eggs in a single layer in a medium saucepan. Add enough cold water to cover the eggs. Bring to a rapid boil over high heat; remove from heat, cover and let stand for 15 minutes. Drain hot water and replace with cold water; peeling when cool to the touch. Halve eggs lengthwise and remove yolks. Set whites aside. Place yolks in a bowl and mash with a fork. Add mayonnaise,mustard and sweet pickle relish; mix well. Stuff egg white halves with filling and garnish with paprika and olive halves. Refrigerate immediately.

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!

Chicken & Dumplings

Chicken:
4 quart water
1 10 3/4-ounce can condensed cream of celery or cream of chicken soup
1 teaspoon Paula Deen’s House Seasoning
2 chicken bouillon cubes
2 bay leaves
1 large onion, chopped
3 ribs celery, chopped
1 2 1/2-pound chicken
Dumplings:
2 cup all-purpose flour mixed with 1 teaspoon salt
3/4 cup ice water

Directions

Chicken:
Cut up chicken, but do not remove skin. The skin and bones can be removed later. Place chicken, celery, onion, bay leaves, bouillon, and House Seasoning in water and cook at a low boil for 30 to 45 minutes, until meat begins to fall off the bones. Remove skin and bones at this point, along with bay leaves. Return chicken to pan. Prepare dumplings and set them aside for a few minutes. Add cream soup to chicken and continue to boil. If desired, you can thicken the stock at little by mixing 2 tablespoons cornstarch with 1/4 cup of water and adding it to the stock. Drop dumplings into boiling stock. Never stir dumplings. Shake the pot gently in a circular motion to submerge dumplings in stock. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes. Do not overcook.

Dumplings:
Put flour in a mixing bowl. Beginning in center of flour, dribble small amount of ice water. Work mixture with fingers from center of bowl to sides of bowl, incorporating small amounts of water at a time. Continue until all flour is used up. Batter will feel as if it is going to be tough. Knead dough and form into ball. Dust a good amount of flour onto dough board and rolling pin. Roll out dough, working from center. Dough will be firm. Roll to 1/8 inch thinness. Let it air-dry for a minute or two while you return your attention to the boiling pot at the point at which you add the canned soup to the chicken mixture. Cut dumplings into 1-inch strips. Working with one strip at a time, hold strip over pot, pull it in half, and drop into the boiling stock. Remember, so not stir Mixtures after dumplings have been added to pot.
Note: Frozen dumplings are available in most supermarkets if you don’t have time to make them.

Ice Cream Sandwich Cake

12 Pack ice cream sandwiches
8 oz. cool whip
Chocolate syrup
Caramel syrup
Reese's Toppings
Pecans or peanuts (optional)
Cut ice cream sandwiches into small pieces and place in dish.   Spread cool whip on top to cover them.   Next spread the chocolate and caramel syrup and sprinkle the Reese's topping.   Add pecans or peanuts, if desired.   Cover and freeze for a couple of hours.

Blueberry Cream Cheese Pound Cake with Lemon Icing

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.

Glaze:
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.

Slow Cooker Spaghetti Sauce


5 links of mild, Italian Sausage
1 lb. of ground beef
1 medium onion, chopped
1 small green pepper, chopped (optional)
2 garlic cloves, crushed or minced
29 oz. canned crushed tomatoes OR whole tomatoes (chopped)
15 oz. canned tomato sauce
12 oz. can tomato paste
1/3 cup sugar
1 tsp. dried basil
1/2 tsp. black pepper
1/4 tsp. crushed red pepper flakes
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. Italian Seasoning
Half a jar of spaghetti sauce or marinara sauce (any kind, any flavor)
Vermicelli Noodles

Brown sausage links and/or ground beef in a frying pan over medium heat until brown.
Using the same pan, add the onions, pepper (if you choose), and garlic. Cook until the onions are transparent and the peppers are soft.
Place the meat/onion mixture into the slow cooker. Combine the rest of the ingredients in the slow cooker until well mixed.
Cook on low, 8-10 hours or on high 4-6 hours.

Serve over vermicelli noodles and top with Parmesan Cheese.

***To freeze: Place left over spaghetti sauce (without the noodles) in a Tupperware safe bowl or a freezer safe gallon bag. Label with the date and freeze. It should freeze for a good 2-3 months***
***To Defrost: Place bag or bowl in the fridge overnight. Heat in microwave or on stove top before serving. Or you can place the bowl in the microwave on 'defrost' for a faster option.***

~Sweet Southern Hugs~
~Libby~

Slow Cooker Chicken

This simple whole chicken recipe will make your mouth water!

1 whole chicken (can remove skin, optional)
1/2 cup chicken broth or 1 chicken bouillon cube dissolved in 1/2 cup boiling water
1/3 cup soy sauce
1/4 cup olive oil
1/4 cup honey
1 teaspoon Worcestershire sauce
2 teaspoons balsamic vinegar
1 teaspoon sesame oil (optional)
2 teaspoons lemon juice
2 tablespoons minced garlic

Wash chicken and empty cavity. Remove skin if desired. Pat chicken dry and place breast down in slow cooker. In a bowl wisk together all the ingredients and pour over chicken. Cook on high for 4 hours or low for 8 hours. Spoon sauce over cooked chicken before serving.

This is wonderful served with brown rice and steamed carrots for a healthy meal. Enjoy!

Squash Casserole

Lightened Squash Casserole

3 lb. yellow squash
1/2 cup chopped sweet onion
1 1/2 tsp. salt, divided
1 cup grated carrots
1 (10 3/4 oz.) can reduced fat cream of chicken soup
1 (8 oz.) container light sour cream
1/4 cup chopped fresh chives
1/2 cup crushed cornflakes cereal
1/2 cup crushed French fried onions
2 Tbsp. melted butter
1/2 tsp. freshly ground pepper

1.  Preheat oven to 350 degrees.   Cut squash into 1/4 inch thick slices; place in a Dutch oven.   Add onion, 1 tsp. salt and water to cover.   Bring to a boil over medium high heat and cook 5 minutes; drain well, and put squash dry with paper towels.
2.  Stir together grated carrots, next 3 ingredients, and remaining 1/2 tsp. salt in a large bowl; fold in squash mixture.   Spoon into a lightly greased 2 quart oval baking dish.
3.  Stir together cornflakes and next 3 ingredients in a small bowl.  Sprinkle over squash mixture.
4.  Bake at 350 degrees for 30 to 35 minutes or until bubbly and golden brown, shielding with aluminum foil after 20 to 25 minutes to prevent excessive browning, if necessary.   Let stand 10 minutes before serving.

Southern Living - July, 2011

Strawberries and Cream Trifle

1 can sweetened condensed milk
1 - 1/2 cup water
Whisk the above together .

1 lg. pkg. instant vanilla pudding mix
Add this to above and whisk for 2 minutes and let it stand for 2 minutes or until soft-set.
1 container cool whip - add to the above.

Cut 1 angel food cake into 1/2 inch squares and wash, cut and slice 1 container fresh strawberries.  

Spoon 1/3 of the pudding mixture into bottom of trifle.   Add layer of cake and then a layer of strawberries.
Spoon another 1/3 of pudding mix, layer of cake and strawberries.   Top with layer of pudding mix and can add whole or halved strawberries on top for decoration.

Layered Squash & Tomato Casserola

4 slices of bacon
3-4 small to medium summer squash, sliced
about 1/4" thick*
1 Vidalia or other sweet onion, coarsely chopped
2-3 tomatoes, coarsely chopped
Garlic salt
Kosher salt and freshly cracked black pepper
2 cups of shredded cheddar
Panko bread crumbs
Olive oil, to drizzle
Chiffonade of fresh basil, for garnish, optional

Preheat oven to 350 degrees. Cook the bacon till crisp and set aside. Once cooled, chop it.

You'll be doing two layers, so be sure to divide the bacon, veggies and cheese for each layer. Butter a 9 x 9 inch baking pan, spread a layer of half of the sliced squash across the bottom of the pan and sprinkle lightly with garlic salt. Scatter half of the chopped onion on top of the squash and half of the chopped tomatoes on top of the onion. Salt and pepper to taste, sprinkle half of the bacon on top and add half of the shredded cheese. Repeat with another layer of squash, a light sprinkle of garlic salt, onion, tomatoes, salt and pepper, bacon, and all of the remaining cheese. Sprinkle top generously with a layer of panko bread crumbs and drizzle all over with olive oil.

Bake uncovered, at 350 degrees for about 1 hour, or until tender. Sprinkle top with basil if desired, and use a slotted spoon to serve.

Oreo Truffles

1 (1 pound 2 ounce) bag Oreo cookies, crushed
1 (8 oz) package cream cheese, at room temperature
1 (24 oz.) package white almond bark (Vanilla)
Red and Blue sprinkles

Combine crushed cookies and cream cheese.  Roll into balls, and refrigerate until hard.   Melt white almond bark in a glass bowl inthe microwave at 2 minute intervals on defrost until melted (about 4 minutes).   Dip each oreo ball into melted bark with a toothpick and allow to harden on waxed paper.   Sprinkle with red and blue sprinkles.   Yield:  36-40 servings.

Citrus Cooler

1 1/2 cups sugar
2 cups water
2 cups lemon juice
2 cups orange juice
2 cups pineapple juice
2 liters ginger ale

Dissolve sugar in water.   Stir in lemon juice, orange juice and pineapple juice.   Freeze for 3 hours, stirring every hour to keep slushy.   Remove from freezer, add ginger ale and serve over crushed ice.   Garnish with fresh fruits and mint.

Lemon Pork Chops

4 bone-in pork chops
1/2 t. salt & 1/4 t. pepper
1 medium onion, cut into 1/4" slices
1 medium lemon, cut into 1/4" slices
1/4 cup packed brown sugar
1/4 cup ketchup

Place the pork chops in a 3-qt. slow cooker.   Sprinkle with salt and pepper.   Top with onion and lemon.   Sprinkle with brown sugar; drizzle with ketchup.   Cover and cook on low for 6 hours or until meat is tender.  Yield:  4 servings.

Divine Garlic Cheese Biscuits

These little biscuits just melt in your mouth and go with just about any meal. Slathered with melted butter along with the garlic and cheese, they can’t be beat.


2 1/2 cups self-rising flour
1/4 cup vegetable shortening
1 cup shredded Cheddar cheese
1 1/4 cups buttermilk (could use regular milk)
1 teaspoon sugar
1/2 teaspoon garlic powder
1/4 cup butter or margarine, melted

Place flour in large bowl. Cut in shortening until crumbs are the size of peas. Add garlic and sugar. Stir in cheese and milk. You can do these as drop biscuits using a tablespoon of batter and dropping onto sprayed baking sheet or you can shape them with your hands and make a larger biscuit. I did some of both with this batch just to show you. Bake in preheated 450 degree oven for 10 to 12 minutes. Brush tops with the melted butter.

Sweet Tea - The House Wine of the South

June is National Iced Tea Month.   Southerners love iced tea and drink it by the gallon every month! We even like it in a Mason jar. It was Dolly Parton in the movie, Steel Magnolias, that called Southern sweet tea, "the house wine of the South". There was never a truer statement. Talk about the South and sooner or later sweet tea comes to mind. Southerners love this sweet liquid and Southern girls are taught to make it by their Southern mamas. In the South, sweet tea is appropriate for all meals and you start drinking it before you can walk. Sweet tea makes Southerners think of home, tradition, picnics and hot afternoons "sippin" sweet tea while "swayin" in the swing on the front porch. Southern girls know you can't be considered a serious Southern belle unless you know how to make sweet tea.


There are lots of ways to make sweet tea but it has to have sugar. In many cases, the more sugar the better and I prefer to use Luzianne tea.

4 family sized tea bags
1 1/2 to 2 cups sugar
3 quarts water
Bring the water to a boil. Remove from stove and add sugar so it will dissolve in the hot water. Add tea bags and let steep about 30 minutes. Pour in enough water and ice to make a gallon of tea.
(I like a couple sprigs of mint in my iced tea, too)
Some people add a pinch of baking soda. This is supposed to keep the tea from becoming cloudy. Enjoy!

I think John Egerton said it best when he said: “Iced tea is too pure and natural a creation not to have been invented as soon as tea, ice, and hot weather crossed paths”.

Celebrate National Iced Tea Month with some "sweet" Southern tea!

Watermelon Coolers

YIELD: Makes about 8 cups (serving size: 1 cup)                               
PREP TIME: 30 MINUTES
FREEZE: 8 HOURS
STAND: 15 MINUTES

COURSE:Beverages, Beverages, Nonalcoholic

Ingredients

8 cups (1/2-inch) watermelon cubes

1 1/2 cups ginger ale

1/3 cup water

1 (6-oz.) can frozen limeade concentrate

Preparation
1. Place watermelon cubes in a single layer in an extra-large zip-top plastic freezer bag, and freeze 8 hours. Let stand at room temperature 15 minutes.
2. Process half each of watermelon, ginger ale, water, and limeade concentrate in a blender until smooth; pour mixture into a pitcher. Repeat procedure with remaining half of ingredients; stir into pitcher, and serve immediately.
Honeydew Cooler: Substitute 8 cups (1/2-inch) honeydew melon cubes for watermelon cubes and 1 (6-oz.) can frozen lemonade concentrate for limeade concentrate; proceed as directed.

Per (1-cup) serving: Calories 118; Fat 0.3g (sat 0.1g, mono 0g, poly 0.1g); Protein 1g; Carb 30g; Fiber 1.4g; Chol 0mg; Iron 0.4mg; Sodium 36mg; Calc 15mg.

Cantaloupe Cooler: Substitute 8 cups (1/2-inch) cantaloupe cubes for watermelon, and add 2 tsp. grated fresh ginger to mixture in blender. Proceed as directed.

Per (1-cup) serving: Calories 117; Fat 0.3g (sat 0.1g, mono 0g, poly 0.1g); Protein 1.4g; Carb 29g; Fiber 0.1g; Chol 0mg; Iron 0.5mg; Sodium 32mg; Calc 19mg.

Southern Living
JUNE 200

Sourdough Bread

Sourdough Bread
1 cup sourdough starter
1 1/2 cups warm water
1 1/2 teaspoons salt
1/2 cup white sugar
1/2 cup corn oil (can use vegetable or canola)
6 cups all-purpose flour

Mix sugar, oil, salt, water and starter in a large bowl. Add flour. Turn out onto floured surface and knead several times until forms a ball adding flour if needed. Place the dough into a large, oiled bowl, turn once so that dough will be greased, cover with clean dish towel and let rise overnight.

The next day, punch the dough down, turn out onto floured surface, knead for several minutes, divide in half, place in 2 greased bread pans. Cover and let double in size. Bake at 350 degrees for 40 to 45 minutes or until golden brown. Turn out to cool.

Sourdough Starter
3 tablespoons instant mashed potato flakes
3 tablespoons white sugar
1 cup warm water
2 1/4 teaspoons active dry yeast or one package

Combine all ingredients in a glass container, stir with wooden spoon. Cover with clean dish cloth or cheese cloth and let sit for 5 days, stirring daily with wooden spoon. Do not refrigerate.

On the morning of the 5th day, feed the starter 3 tablespoons instant potatoes, 3 tablespoons sugar, and 1 cup warm water. Stir and cover and let stand until evening or at least 6 hours.

Remove one cup of starter and place the bowl in the refrigerator covered with saran wrap leaving a small opening on each side of the wrap. The starter needs to be able to breathe.

Every 5 days repeat feeding instructions and remove 1 cup and discard or make bread.

Cube Steak and Gravy

We love cube steak and gravy. It is a quick and easy recipe. Just add bread, side dish and salad and you got a meal.

1 1/2 to 2 pounds cube steak
1/4 cup flour
1/4 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/2 cup oil
1 (14 ounce) can beef broth
1 onion, cut into rings
1 package dry onion soup mix

Mix flour, pepper, salt, and garlic powder in a shallow dish. Coat cube steak with flour mixture. In a skillet heat oil and cook steak about five minutes on each side until brown and done on inside. Remove steak from pan. Add beef broth, onion, and dry onion soup mix to pan and cook until onions are done. Can thicken gravy with a little of the leftover flour if you want it thicker. Serve gravy as a side or pour over steak. Serves 4. Enjoy!

Macaroni Salad

Each year when the weather starts getting warm, I start thinking about salads. You will love this one and it makes a wonderful addition to any meal, picnic, or potluck.


2 cups uncooked macaroni
1/2 cup chopped onion
1 cup chopped celery
1 carrot, shredded
1 cup radishes, chopped
1 large tomato, chopped
1 small cucumber, peeled and chopped
1 cup mayo
1 cup cooked ham, chopped

Cook the macaroni according to package directions. Drain and rinse with cold water to stop the cooking process. Add the mayo, along with the rest of the ingredients. Mix well and chill. Makes about 2 quarts of salad. Keeps several days in the refrigerator.

Crock Pot Barbecued Chicken

This crock pot barbecued chicken will make your mouth water! The sauce is wonderful and gives the chicken a great spicy flavor. You can make this using any parts of the chicken or the entire bird. Just double or triple the recipe for the sauce.


2 - 4 boneless skinless chicken breasts
2/3 cup tomato ketchup
1 tablespoon apple cider vinegar
1/4 cup butter or margarine, melted
1/4 cup onion, chopped
1 tablespoon brown sugar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon liquid smoke
1/4 teaspoons celery seeds
1/4 teaspoon minced garlic
1/4 teaspoon black pepper

Whisk all ingredients together in a bowl. Place chicken in slow cooker and cover with sauce. Cook on low for 7 – 8 hours or high 4 – 5 hours. Enjoy!

Note: This sauce could be used on pork as well as chicken. It gives both meats a great flavor.

Seasoned Fries

Seasoned Oven-Baked Fries


3 Idaho potatoes
2 tsp vegetable oil
1/4 tsp seasoning salt
salt and pepper to taste

Preheat oven to 450 degrees. Cut potatoes into 1/2 inch sticks and place in a bowl. Add oil, seasoning salt, salt & pepper to the potatoes and toss to coat.

Spread potatoes on an aluminum foil covered baking sheet.Bake for 10 minutes, stir fries, and bake for 10 more minutes. Broil for 2 additional minutes to get a crunchy fry. Serve with steak sandwiches and enjoy!

Banana Pie with Shortbread Cookie Crust

Banana Pie with Shortbread Cookie Crust
If the banana slices are layered between divided filling, it helps to keep them from early browning and it doesn't tend to affect the texture of the crust either, like placing slices directly on the crust does. The combination of the shortbread crust with the buttery cream cheese filling and bananas was just amazing. Take that over the top with a whipped cream topping... ... a sprinkle of chopped pecans and a drizzle of chocolate syrup.

To finish, I had set aside some of the shortbread crumbs and sprinkled those on top just before serving. This turned out to be an excellent dessert I am sure you will love.

Banana Pie with Shortbread Cookie Crust
From the Kitchen of Deep South Dish
Homemade Crust:
2 (4.2 ounce) boxes of shortbread cookies
finely crushed, reserving 2 tablespoons for garnish
1 tablespoon of granulated sugar
1/4 cup of unsalted butter, melted
Preheat oven to 350 degrees. Butter a deep dish glass pie pan.
Combine the crushed shortbread cookies with the sugar and melted butter until well mixed. Pour and press evenly into the pie plate and up the sides. Bake at 350 degrees for about 12 to 15 minutes, or until golden brown. Remove and set aside until fully cooled, about 1 hour.
Filling:
1/2 block (4 ounces) of cream cheese, softened at room temperature
1/4 cup of unsalted butter, softened at room temperature
1-1/2 cups of sifted powdered sugar (sift then
measure), set aside 3 tablespoons
1/4 cup of heavy whipping cream
1 teaspoon of pure vanilla extract
3 to 4 bananas
Juice of one lemon
Topping:
1 cup of heavy whipping cream
The 3-tablespoons of reserved shifted powdered sugar
1/4 cup of chopped pecans, to garnish
Melted chocolate or Hershey's syrup, to drizzle
Set aside 3 tablespoons of the sifted powdered sugar. Beat together the cream cheese and butter until creamy. Mix on medium low, adding the powdered sugar (except for the reserved tablespoons) and cream, beginning and ending with the powdered sugar, until mixed in well. Stir in the vanilla; set aside.
Cut the bananas into thin slices, about 1/4 inch, and toss very lightly in a small bowl with the lemon juice.
Place half of the cream cheese mixture into the bottom of the fully cooled pie crust and carefully spread it out all over the bottom of the crust. An offset spatula works especially well for this. Using a slotted spoon to drain, transfer the bananas and add them to the top of the cream cheese mixture. Place the rest of the cream cheese filling on top of the bananas and carefully spread it out into an even layer.
Beat the whipped cream in a mixer until it begins to foam up. Gradually add the reserved powdered sugar and beat until fully whipped and soft peaks are formed.
Spread the whipped cream topping evenly over the top of the second cream cheese layer. Sprinkle the top with chopped pecans and then drizzle with the chocolate syrup. Just before serving, garnish the top with the reserved shortbread crumbs.
Note: I used Walker's shortbread cookies. Can substitute another shortbread cookie brand, homemade shortbread crust, a store-bought Keebler Ready Crust Shortbread Crust or other prepared pie crust.
Tip: Slice number one out of a pie is always a challenge to extract in one neat piece. Sometimes it helps if after slicing into the first piece, to go ahead and slice out a second piece before trying to remove the first piece.

Chess Pie Cake

Crust:
1 box butter cake mix
1 egg
1 stick margarine

Filling:
3 eggs
8 ounces cream cheese
16 ounces confectioners sugar
1 teaspoon vanilla

Preheat oven to 350 degrees.  Mix and press in bottom of 9x13 pan the cake mix, egg and margarine.   Set aside.   Mix 3 eggs, cream cheese, confectioners sugar and vanilla until well blended.   Pour over crust in pan.   Bake 50 minutes to an hour until top layer is set.   Cut into small squares.

Kara Kimbrough - The Clarion Ledge - May 18, 2011

Chocolate Peanut Butter Bars

Recipe: Chocolate Peanut Butter Bars

From the Kitchen of Deep South Dish

1/2 cup (1 stick) of unsalted butter,
softened at room temperature
1 heaping cup of creamy peanut butter
1-1/4 cup of granulated sugar
3 large eggs
1-1/2 teaspoons pure vanilla extract
1 cup of all purpose flour
Pinch of kosher salt
1 (11.5-ounce package) milk chocolate morsels
3/4 cup of chopped peanuts, divided

Preheat oven to 350 degrees F. Line a 13 x 9-inch baking pan with foil or parchment paper leaving an overhang for handles. If using parchment paper, you can spray the pan with a bit of non-stick spray to make the paper stay in place.
Cream together the butter and peanut butter. Blend in the sugar, eggs and vanilla extract, then add the flour and salt; mix. Fold in the package of chocolate chips and 1/2 cup of the chopped peanuts. Spread mixture evenly into the prepared pan and sprinkle the remaining chopped peanuts evenly on top.
Bake at 350 degrees F for about 20 to 25 minutes or just until edges are lightly browned; don't overcook. Let stand for about 10 minutes to set completely. Using the edges of the parchment paper as handles, carefully transfer the bars to a cooling rack to cool completely. Once cool, transfer to a solid surface and cut into squares.

Slow Cooker Zesty Chicken

This simple whole chicken recipe will make your mouth water!


1 whole chicken (can remove skin, optional)
1/2 cup chicken broth or 1 chicken bouillon cube dissolved in 1/2 cup boiling water
1/3 cup soy sauce
1/4 cup olive oil
1/4 cup honey
1 teaspoon Worcestershire sauce
2 teaspoons balsamic vinegar
1 teaspoon sesame oil (optional)
2 teaspoons lemon juice
2 tablespoons minced garlic

Wash chicken and empty cavity. Remove skin if desired. Pat chicken dry and place breast down in slow cooker. In a bowl wisk together all the ingredients and pour over chicken. Cook on high for 4 hours or low for 8 hours. Spoon sauce over cooked chicken before serving.

This is wonderful served with brown rice and steamed carrots for a healthy meal. Enjoy!

Mom's Peach Cobbler

1 Stick Butter
1 Cup Sugar
1 Cup Self-rising Flour
3/4 Cup Milk
1 can Sliced Peaches

Preheat oven to 325 degrees.  
Mix sugar and flour together.  Melt the butter into 8 x 8 pan.   Add the sliced peaches.
Bake 40 minutes or until top is golden brown.

Crockpot Steak

This is an easy crockpot dish that I have made for many years. It always goes over big with both friends and family.

1 (2 to 3 lb.) round steak, cut in serving size pieces
1 cup all-purpose flour
1 teaspoon pepper
1 teaspoon garlic powder
1/2 cup oil (I use Canola Oil)
1 large onion, cut in rings
2 green peppers, cut in rings
2 (15 oz) cans diced tomatoes
1 teaspoon oregano or italian seasoning
Cut round stead in serving size pieces. Roll in flour that has been seasoned with the pepper and garlic powder. Brown in oil on each side. You don’t have to completely cook the meat just brown it good. Place browned meat in slow cooker and put the rest of the ingredients on top of the meat. Cook on high for 4 hours or low for about 6 hours.

This is wonderful served over mashed potatoes! Can also be served over rice or pasta. Enjoy.

Household Uses for Salt

Salt certainly makes our food more flavorful, but it can also work to fix many of our unexpected items around the house. Here are some of our favorite household uses for salt.
When windows won't open and salt clogs the shaker, the weather will favor the umbrella maker.
Rub salt on fruit stains while still wet, then put them in the wash.
For mildew spots, rub in salt and some buttermilk, and then let dry in the sun.
If you spill wine or fruit juice on your tablecloth, pour salt on the spot immediately to absorb the stain.
Apply a paste of salt and olive oil to ugly heat rings on your table. Let sit for about an hour and then wipe off with a soft cloth.
To improve your iron, sprinkle salt on a piece of paper and run the sticky iron over it a few times while the iron is hot.
To restore some of the color to faded fabric, soak it in a strong solution of salt and water.
Mix a tablespoon of salt into the water of a vase of cut flowers to keep them fresh longer.
A mixture of salt and vinegar will clean brass.
Salt on the fingers when cleaning meat or fish will prevent your hands from slipping.
To kill unwanted weeds growing in your driveway or between bricks and stones, pour boiling salt water over them.
For perspiration stains, add enough water to salt to make a paste, then rub into the cloth. Wait for an hour, and then launder as usual.
Cover spilled eggs with salt, then wipe clean with a paper towel.
To freshen smelly sneakers (or any canvas shoe) sprinkle their insides with salt. Wait 24 hours for the salt to absorb the odor, and then shake them out.
Pour salt directly onto a grease spill and come back to it later.
A new broom will last longer if you soak the bristles in hot salt water before using it for the first time.
Stainless steel can be cleaned by rubbing it with a gritty paste of two tablespoons of salt mixed with lemon juice. Rinse well and pat dry with a soft cloth.
Rub two to three tablespoons of salt onto the stains inside your glass vases, and then scrub clean with a damp bristle brush.
Gargle with warm salt water (1/4 teaspoon salt to one cup water) to relieve a sore throat.
Sprinkle salt on carpets to dry out muddy footprints before vacuuming.
When silk flowers get dusty, put them in a paper bag with several tablespoons of salt and shake gently for two minutes to clean them.
Refresh household sponges by soaking them in cold salt water for ten minutes.

Slow Cooker Ham and Potatoes

This is a great recipe for leftover ham or just anytime and so easy in the crockpot.


6 to 8 slices of ham, chopped
4 or 5 potatoes, peeled and sliced
1 medium onion, chopped
1 cup grated cheese
1 can cream of mushroom soup, undiluted
Salt and pepper to taste

Start with a layer of potatoes, ham, onion, salt and pepper and cheese. Continue until all ingredients are in slow cooker. Pour a can of cream of mushroom soup over the top. Cook on low 6 or 7 hours until potatoes are cooked.

If needed add a little water after about 4 hours to keep potatoes from sticking to pot. Enjoy!

Man Does Not Live By Bread Alone

Mrs. Wilson has good advice!

Coconut Pound Cake

If you like cake and desserts, this coconut pound cake is like a dream come true! This is a wonderful cake to serve anytime and I promise it won't last long.
1 box Pillsbury Moist Supreme Classic Yellow Cake Mix
1 (3.4 ounce) box vanilla instant pudding and pie filling
4 large eggs
1 cup evaporated milk
1/3 cup vegetable oil
1 cup coconut
1 teaspoon vanilla flavoring

Combine cake mix, pudding, eggs, vanilla, milk and oil in a large mixing bowl. Beat at medium speed untill well mixed. Fold in coconut. Pour into well sprayed bundt pan (could use 9 x 13 or round pans). Bake in preheated 350 degree oven 45 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes before removing to serving dish.

Coconut Frosting
1/2 cup sugar
3/4 cup evaporated milk
1/2 stick butter or margarine
1 egg
1 teaspoon vanilla flavoring
1 cup coconut
Walnuts (can use whatever nuts you prefer)

Bring sugar, milk, butter, and egg to boil on top of the stove. Add vanilla and coconut and cook until of spreading consistency. (I would double this recipe for frosting if you are doing an entire cake and not just the top). Spread on cake or drizzle over top. Add nuts. Enjoy!

Pecan Sandies Blueberry Cheescake

15 Pecan Sandies Cookies
2 Tablespoons melted butter
8 oz. Cream Cheese
3 Eggs
1 teaspoon vanilla
2 cups Blueberry Pie Filling

Cruch cookies and add butter and press into greased 8" pie pan.   Beat cream cheese and add eggs 1 at a time, beating well after each egg.   Pour into crust, top with blueberries and bake for 30 minutes on 350 degrees.

Deviled Eggs

Deviled eggs have always been a favorite with my family. We love them on holidays, for family gatherings, picnics, and just as a side dish for any meal.


6 eggs, boiled and peeled
2 teaspoons sweet pickle relish
2 tablespoons Hellman's mayonnaise
2 tablespoons yellow mustard
1/8 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon sugar
Paprika (To sprinkle on top)

Contrary to what many people say, I think adding the eggs to boiling, salted water, makes them easier to peel. Always have eggs at room temperature before boiling! Bring salted water (add about 1 tablespoon salt to water before boiling) to a boil and add eggs. I use a soup ladle to lower the uncooked eggs gently into the boiling water. Boil eggs on medium heat and boil one minute per egg. A dozen eggs takes twelve minutes boiling time. Remove pot from stove and put under running cold water. Peel immediately holding the egg under the cold water for smooth, peeled eggs.

Once peeled, slice the eggs lengthwise and scoop out the center yolks. In a bowl combine egg yolks with ingredients and mash with a fork. Spoon filling into halves. Sprinkle eggs with paprika. Enjoy!

Easy Dips

Sour Cream/Mayo Dip
1 cup mayo
1 cup sour cream
1 bag shredded cheese
1 bag bacon bits
Mix and serve with your favorite chips!


Sausage & Cream Cheese Dip
1 pkg. sausage, cooked
2 - 8 oz. cream cheese
2 can Rotel
1/2 cup onion and 1/2 teaspoon minced garlic, optional
Mix and serve with your favorite chips!

Crunch Baked Fish

CRUNCH BAKED FISH

Ingredients
3 tablespoons Mrs. Dash® Lemon Pepper Blend
4 (4 ounce) tilapia or catfish fillets
1/2 cup cornflake crumbs
Juice of half a lemon
Cooking spray

Directions
Preheat oven to 350 degrees F. Spray cooking spray on 9 x 9 x 2 inch pan.
Place fillets in pan. Evenly sprinkle tops of fish with 1 Tbsp. Mrs. Dash® Lemon Pepper Blend. Squeeze lemon juice over fish.
Toss corn flake crumbs with remaining 2 Tbsp. of Mrs. Dash® Lemon Pepper Blend. Carefully top the fillets with the corn flake crumbs.
Bake for 20 minutes or until the fish is fork tender.

Duncan Hines Pineapple Cake

1 box Duncan Hines pineapple cake mix

1 (20 oz.) can crushed pineapple
1 (3.5 oz) box vanilla instant pudding
1 small container cool whip
1 cup milk
Coconut
Walnuts

Bake cake according to package directions. Prick cake with fork while still hot and spread can of crushed pineapple on top. Do not drain pineapple. When cake is cool, add topping.

Topping: Prepare instant vanilla pudding using only 1 cup milk. Fold the cool whip into the pudding and spread on the cake. Sprinkle top with coconut or broken walnuts. (I use both)
Keep cake refrigerated. Enjoy!

Salmon Patties

1 (15 ounce) can pink salmon, undrained 1 egg
1 sleeve of saltine crackers, crushed
3/4 cup cooking oil (I use canola oil)

Heat the oil in a large skillet. Combine the rest of the ingredients in a large mixing bowl. Using your hands mix the ingredients together and shape into patties. Place the patties in the hot oil and brown on each side. Turn the heat down and continue cooking on low for about 20 minutes turning often.









These patties are great leftover and made into a sandwich with ketchup or serve them with my Country Fried Potatoes. Enjoy!

Cheesy Hamburger Pie

This is an easy way to use hamburger. Just add a salad and you have a meal. Easy, filling, and good!


1 lb. hamburger
1 small onion, chopped
1 small green pepper, chopped
1/2 teaspoon salt
Dash pepper
1/2 teaspoon minced garlic
1 teaspoon oregano
4 or 5 drops hot pepper sauce (can you more if you like)
1 1/4 cups cheddar cheese, shredded (Can use any kind of cheese you like or several different kinds)
1/2 cup bisquick
1 cup milk
2 eggs

Preheat oven to 400 degrees. In a skillet, brown the hamburger, onion, and green pepper with the salt, pepper, garlic, oregano and hot sauce. Drain the hamburger mixture. Spray a 10 inch pie pan and spread the hamburger mixture in the bottom of the pan. Sprinkle 1 cup of the shredded cheese over the hamburger. In a small bowl, mix the bisquick, milk, and eggs. Whisk together until smooth. Pour over the hamburger and cheese. Sprinkle the last 1/4 cup of shredded cheese over your mixture. Bake for 25 minutes. Enjoy!

Slow Cooker Steak and Gravy

This is a great recipe to serve during the winter months and your family or guests will love it. Comfort food at it’s best!

2 to 3 lb. round steak, cut in serving size pieces
1 stick butter or margarine
1/2 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon pepper
1 medium sized onion, sliced
1 package onion soup mix
1 (14 oz) can beef broth
2 (7 oz.) cans mushrooms, undrained
1 teaspoon brown sugar
1/4 teaspoon ground allspice
1/2 teaspoon ground ginger
1 bay leaf

In a bowl combine flour, garlic powder, salt and pepper. Coat steak pieces with flour mixture. Melt butter in skillet and brown steak on both sides. Remove steak and put in slow cooker. In your skillet where you browned the steak, add beef broth, onion slices, onion soup mix, brown sugar, allspice, ginger, mushrooms (do not drain the mushrooms) and the bay leaf. Also, add any flour you had leftover from coating the steak. Bring to a slow boil, stirring constantly with a whisk. Let boil about five minutes. Pour this over your steak in the slow cooker. Cook 7 hours on low. Remove bay leaf. Serve over noodles, rice or mashed potatoes. Enjoy!





Serve with a big basket of my cornbread muffins and you have a meal!

Honey

Honey has been one of my favorite things since I was a little girl. My father had bee hives and we always had a jar of honey in the house. Today is no different. I eat honey every day and love it. I cook with it, put it on my cereal in the mornings, and eat honey and peanut butter sandwiches.

The honey bee is the only insect that produces food eaten by humans. Did you know that an average honey bee only makes one twelfth of a teaspoon of honey in its lifetime? The honey bee has been around for at least 30 million years!
Honey has so many uses that I can’t begin to name them all in this post. As far back as ancient times honey was used for its healing powers.
Native American women used honey on their skin as a moisturizer.
According to scientific research honey may be the new antibiotic.
Honey is an instant energizer, an antioxidant, speeds healing of wounds and improves your immune system. Honey consumption may have a positive effect on factors associated with heart disease risk.

Duncan Hines

Do you make cakes using Duncan Hines cake mix? I do. My favorite dessert, (other than blackberry cobbler), is cake. I bake at least once a week or more. Many of my cakes are made from scratch but I use cake mix a lot, too. Sometimes, I use a mix as a base for a cake and add other ingredients to make it better.


My father loved sweets and I guess I inherited his love for pastries, cakes, and cookies.
Now, I will give you one guess as to where Duncan Hines, the man behind the cake mix was born. If you are a reader of my blog, you probably have figured out the answer. Duncan Hines is from Kentucky!
Duncan Hines was the youngest of six children born on March 26, 1880 in Bowling Green, Kentucky. Hines’ mother died when he was four and after her death, he spent summers on his grandparent’s farm. This is where he learned about good cooking from his grandmother.
When Hines was younger, he worked for 33 years as a traveling salesman eating in restaurants all over the country. During this time, he compiled a list of good restaurants that he sent out to all his friends instead of Christmas cards each year. People began requesting this list. Finally, when he was 52 years old, he published a book called, “Adventures in Good Eating”, which led to the book, “Adventures in Good Cooking”.
In 1947, Roy Park, an entrepreneur, put Hines’ name on kitchen products and their company, Hines-Park, made them millionaires. In 1953, Duncan Hines sold the right to his name to Nebraska Consolidated Mills which developed Duncan Hines cake mix. They later sold out to Proctor and Gamble.
A portion of Highway 31W in Bowling Green, Kentucky is named for him and called Duncan Hines Highway.
Duncan Hines was married three times, had no children, and was a chain smoker. His motto was: “Have what you want, but want what you have”. He died on March 15, 1959 at the age of 78. Duncan Hines is buried in Fairview cemetary in Bowling Green, Kentucky.
Today, Duncan Hines is the second largest baking mix company in the nation.

Here is a recipe for an easy Duncan Hines dessert:

DUNCAN HINES PINEAPPLE CAKE
1 box pineapple cake mix
1 (20 oz.) can crushed pineapple

TOPPING:
1 pkg. instant vanilla pudding, using only 1 c. milk
1 sm. container Cool Whip
Walnuts or coconut

Bake cake as directed. Prick cake with fork while still hot and spread can of pineapple on top. Do not drain pineapple. When cake is cool add topping.

Topping: 1 package instant vanilla pudding, using only 1 cup of milk. Fold into pudding 1 small container Cool Whip. Sprinkle top with coconut or broken walnuts. Keep cake refrigerated. Enjoy!

Just thought you might be interested in a little history. The next time you pick up or see a box of Duncan Hines Cake Mix in the grocery, you will know how it originated. You will also know something about the man whose name is on the box! Maybe, you will smile to yourself and think about a certain Southern Lady in Kentucky that gave you this little bit of information about a man and a cake mix!

Candy Bars

Candy is delicious to eat. But how did some of them get their strange names? Take a peek to find out about the history 0f candy names. With so many candies around, one can have different kind of candy everyday. But you have to know the name of the candies that are available, peek into the history of some of the popular candy bar name.


1. Milk Duds==When the first Milk Duds were made in 1928, the manufacture couldn;t make them round so they decided to call them duds, the milk part comes from the large amount of milk used to make them delicious.
2. Tootsie Rolls==the tootsie roll was invented by Leo Hirshfield in 1896, he named the candy bar after his 5 years old daughter whose name was Tootsie.
3. M &M's==This name comes from the last name of the two founders, Mars and Murrie Snickers. Now the Snickers candy bar was launched in 1930 and was named after the Mars family favorite horse.
4. Hershey's== Hershey milk chocolate was made by Milton Hershey himself., this was made in the 1900s. People considered Hershey's as the first candy of America.
5. Milky Way==Created in 1923 by Frank C, Mars. The name was actually created as a competition to malted milkshakes of that time.
6. Mars Bars manufactured in the UK in 1932 as a sweeter version of the American Milky Way. It was made by Forrest Mars, son of American Frank C. Mars.
7. Baby Ruth==It was unveiled in 1923 by the Curtis Candy Company in Chicago. Well who was it named after is not really known. Is is said after the great baseball player Babe Ruth and others say President Grover Cleveland's daughter Ruth, who really knows.
8. Butterfingers==is another Curtiss Candy Company was introduced in 1923. The company had a contest to name the candy bar. The person that won the contest was Lucky Mr. Nikola Jovanovic and this man chose his nick name "butterfingers" because he was clumsy.

I hope you had fun with this, chocolate is always very delicious and sometimes messy, specially with young children. Happy Easter to all my friends, don't eat too much candy.

Kitchen Tips

This is a collection of cooking tips collected from various books, the internet, recipes, and experience. I will add to them often because I add a new tip on facebook several times a week for my readers. I wanted to show them on here for my e-mail followers and fellow bloggers. So check back often.


1. If you are going to freeze a loaf of bread, make sure you include a piece of paper towel in the package to absorb moisture. This will keep the bread from becoming mushy when it is thawed out!
2. Store brown sugar in the freezer and it won’t clump up. Best to place it in a plastic baggie and removie it from the box.
3. The best location to store spices is in a cool, dry spot where they will not be around heat. Storing spices near a microwave exhaust fan or over the range are two of the worst locations.
4. When baking biscuits it is important to cut out as many biscuits as possible from the first rolling of the dough. The more you roll out the dough, the tougher, the biscuit will be.
5. Blueberries are the top source of antioxidants in the produce department. You should always check the bottom of berry containers to be sure they are not stained from rotting or moldy berries.
6. Milk should be purchased as your last purchase in the supermarket. The longer it is away from refrigeration, the shorter its lifespan and freshness.
7. When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes with the same amount. You also eat less sugar and calories per serving.
8. Don’t store apples and carrots in the same fridge compartment. The apples emit a gas that makes the carrots bitter.
9. Self rising flour is made by adding 1 1/2 tsp. of baking powder and 1/2 tsp. salt to 1 cup all-purpose flour. If you want to substitute self-rising flour for regular flour in a recipe, just omit the baking powder and salt from the recipe, and use self-rising.
10. For a crisp skin on a baked potato, prick the skin 3 or 4 times and place a few drops of oil on the potato, then rub it in. Next, sprinkle the potato with salt before baking.
11. Microwave garlic cloves for 15 seconds and the skins slip right off!
12. Always buy peppers and onions when they’re cheap…chop them up and freeze them. Use as needed.
13. For the crispiest french fries sprinkle them with all-purpose flour before frying.
14. When using dried beans and peas, keep in mind that 1 cup of dried beans or peas makes 2 1/2 cups cooked.
15. Mushrooms should be wiped off with a damp cloth and not washed under the faucet since they are like sponges and will absorb the water.
16. If your soups and sauces are too thin or watery, try adding a few instant potato flakes as a thickener.
17. If honey or molasses crystalizes, place jar, without lid, in a pot of hot water about 1/2 hour and crystals will be gone. Can also put jar in microwave about a minute or two.
18. In your fruit and vegetable drawers put tin foil in the bottom with the shiny side up. Keeps fruit and vegetables fresher for longer and drawers clean, too!
19. If a pie bubbles over in the oven, put a handful of salt on top of the spilled juice. The mess won’t smell and will bake into a dry, light crust which will wipe off easily when the oven has cooled.
20. Romaine lettuce is loaded with vitamins. Compared to iceberg, it has 3 times as much Vitamin C and six times as much Vitamin A.
21. Save bacon drippings and use to season vegetables, eggs, soups and sauces. They add meat flavor.
22. Butter pie pastry scraps, sprinkle with cinnamon and sugar and bake like cookies. Children love them!
23. Rescue stale or soggy chips and crackers. Preheat the oven to 300 degrees. Spread chips or crackers in a single layer on baking sheet and bake for about 15 minutes. Allow to cool, seal in plastic bags or containers.
24. If your recipe says preheat your oven to 400 degrees, you should preheat to 425 degrees and decrease to 400 when you put your dish in. You lose heat when you open the oven door.
25. When a recipe calls for you to sift the flour and dry ingredients together, it is much easier and quicker to put the dry ingredients in a bowl and stir or beat together with a whisk.
26. If you want to test baking powder for freshness, add a teaspoon to a glass of water. If it does not fizz the baking powder is too old and should be tossed.
27. For measuring sticky ingredients like peanut butter, honey, syrup, etc. coat or spray the measuring cup with vegetable oil for easy pouring and ingredients will not stick to the cup.
28. Use canola oil for frying. It is low in saturated fat, has high burning point, and does not detract from the flavor of the food you are frying.
29. Use a small electric coffee grinder, found at Walmart for less than $20, to grind seeds, whole spices, and nuts for recipes.
30. Unless the recipe calls for a specific size, assume that all eggs used in recipes are Grade A large. Using medium or extra-large eggs could throw a recipe off.
31. Grate any cheese you plan to add to a recipe. It will melt more quickly with no clumps.
32. Make sure cookie sheets are not too thin. The heavier your sheet, the less likely your cookies are to burn. If yours are thin and you can’t afford new ones, layer with aluminum foil.
33. Use a pizza cutter to easily slice through flats of fudge and candy squares. The process is fast and easy and you get nice, neat squares.
34. Cookies should look a little underdone when removed from the oven and should be light around the edges. They will continue cooking from the heat of the cookie sheet once removed.
35. Unsalted butter instead of margarine gives cookies a lighter texture. Using a cookie scoop or ice cream scoop to spoon out cookie dough gives cookies a uniform look and size.
36. To dress up cakes and pies, place a paper doily on top, then sprinkle with powdered sugar and remove. Quick and impressive.
37. Soften dried fruits in the microwave by placing fruit in a small bowl and sprinkling with water. Cover with plastic wrap and heat on high for 30 to 40 seconds.
38. Real vanilla flavoring is only necessary if what you are making is vanilla flavored such as vanilla ice cream. Otherwise, imitation is fine and less expensive!
39. To easily remove burnt-on food from skillets, add a drop or two of dish soap and enough water to cover bottom of pan and bring to boil on stovetop – skillet will be much easier to clean!
40. When making chocolate chip cookies always add the chocolate morsels last to the mix. It is best when they are very cold. I keep mine in the freezer. Just barely stir the morsels in — don’t over mix.
41. When cooking steaks or meat do not use a fork to turn the meat. Use cooking tongs or a spatula to keep the juices from leaking out.
42. To soften bananas for banana bread and muffins, pierce unpeeled bananas once or twice and microwave, uncovered, at 100 percent power for 1 minute, turning over at half time. Cool and peel.
43. If you accidentally put too much salt into your dish, you can re-balance the saltiness by adding chopped potatoes, tomatoes, or even a teaspoon of sugar. This will help bring the saltiness back down to a normal level.
44. Store the ice cream container in a big Ziploc plastic freezer bag. This will stop ice crystals from forming when it is in the freezer.
45. The best way to store fresh celery is to wrap it in aluminum foil and put it in the refrigerator–it will keep for weeks.
46. Before storing tomato-based sauces or other foods that can stain, spray your plastic storage container with nonstick cooking spray.
47. Slice open the top of a marshmallow bag then place in a large ziploc freezer bag. Freeze. Remove the amount of frozen marshmallows you need as you need them. Thaw and they’re soft and ready to use. If you have hard marshmallows in the pantry, try tossing a piece or two of sliced bread in the bag. Seal, then check after a few days. The marshmallows should be soft again.
48. Cooking vegetables in boiling water removes most of the nutrients, so try cooking veggies quickly by steaming or stir-frying.
49. Whole wheat flour (substitute up to half the amount of white flour called for with whole wheat; use white flour for the other half or the baked goods may turn out heavy and dense)
50. Buy large lemons and limes, they tend to be much sweeter. Make sure that the skin is thin, those are much juicer. To obtain more of the juice from lemons, limes or oranges, microwave on high for 30 seconds and then let stand for a couple of minutes before cutting and squeezing. Rolling them between your hand and the counter will also help release more juice.
51. Keep any left over nuts fresh by freezing them. No need to thaw for recipes or to eat.
52. To make a bought pie crust taste more “homemade” brush the bottom with milk and sugar before baking.
53. To make a bigger cake from a mix, add 1/2 cup flour, 1/2 cup sugar, 1 egg, 1 tsp. baking powder.
54. Store spices in a cool, dark place. Humidity, light and heat will cause herbs and spices to lose their flavor more quickly. Although the most convenient place for your spice rack may be above your stove, moving your spices to a different location may keep them fresh longer.
55. When cooking dried beans, cook the beans with the lid on for soft beans and with the lid off for firm beans. If you salt beans while they are cooking they will take longer to soften. Salt beans after they have finished cooking.
56. Never wrap warm meat or poultry in aluminum foil and place in the refrigerator. Foil is an insulator and the meat will remain warm for too long allowing bacteria to thrive.
57. When cooking pasta use a large pot to keep water at a rolling boil. Pasta placed in water that is not boiling will not “set” properly and may stick together.
58. Do not use low-fat or whipped butter or margarine for baking. Both have too much water and air content and may cause cakes or cookies to collapse or flatten out.
59. Never refrigerate potatoes, tomatoes, onions, garlic or parmesan cheese(the kind in the green can). They lose quality, texture and taste.
60. Pepper is one of the most popular spices but ground pepper loses its flavor quickly. It is best to use a pepper grinder so your pepper will be fresh and flavorful.
61. Always lock the tabs on each end of the Reynolds wrap, Saran wrap and plastic wrap. They hold the roll in place and save you time rewinding unwound rolls of paper.
62. The russet potato is best for baking, mashing, and french fries. The red or white potatoes are best for boiling, make great potato salad, stews, soups, and scalloped potatoes.
63. Steam vegetables instead of boiling. Boiled vegetables lose 42% of nutrients compared to 2% when steamed.
64. A well-marbled piece of beef, pork or lamb will baste itself during the cooking process and the meat will stay moist, juicy and tender. Ultra-lean cuts of meat can dry out if they’re not basted, so think of a well-marbled piece as self-basting.
65. Freeze leftover vegetables from a meal to use in vegetable soup. No need to put in separate containers for freezing. Saves you money and time!
66. A couple of ways to re-freshen and heat biscuits: put them in a well-dampened paper bag, twist it closed and put in a 300º oven for several minutes or until warm or can put in Reynolds wrap and sprinkle the biscuits with water and heat for several minutes.
67. Always add the chocolate chips last to the cake mix. It’s best when they are very cold. Just barely stir the morsels in –don’t over mix. I keep mine in the freezer.
68. When browning ground meat, brown several pounds and drain. Divide evenly and freeze in containers. Unthaw in microwave for quick fixing next time.
69. Southern cooks always add a pinch of sugar to the water when cooking vegetables. It brings out the flavor.
70. When separating eggs, break them into a funnel. The whites will go through leaving the yolk intact in the funnel.
71. Use milk to thaw frozen fish. It takes away the fishy taste and tenderizes the meat.
72. If you have over-ripe bananas place them in bags in the freezer. The skins will get dark but the banana will be perfect to use.
72. If you need to use only 1/2 an onion in a recipe, save the root half. It will keep longer.
73. Always turn meat and chicken pieces with tongs instead of a meat fork. Piercing with a fork allows juices to escape and causes meat to be dry.
74. Raisins and other dried fruits are better if plumped before adding to dough or batter. Pour boiling water over the dried fruit and soak 30 minutes. Drain on paper towels
75. Leaving the skin on the chicken, when cooking it, helps to hold in juices, which increases tenderness. Removing the skin before eating chicken eliminates about two thirds of the fat content.
76. Crush garlic with the flat side of a chef’s knife. Skin slips right off.
77. You can use your crock pot to heat things ups. For example: canned soups, water for tea and even leftovers. The crock pot can be used for more than just cooking
78. To freeze muffins wrap well in foil and place in resealable plastic bags.
79. To preserve your wooden cutting board, occasionally rub it down with a couple of drops of edible cooking oil. This will also help prevent food from sticking to the board.
80. To soften dried fruits in the microwave, place fruit in a small bowl and sprinkle with water. Cover with plastic wrap and heat at HIGH for 30 to 40 seconds.
81. You have 2 hours from the time you remove food from the oven until it needs to be refrigerated for safety.
82. Always remove baked goods as soon as a toothpick inserted in the middle comes out clean. Baked good will be dry if over cooked. If a recipe says 25 to 30 minutes, I always check at 20 to 25 since different ovens vary.
83. Put small piles of cornmeal where you see ants. They eat it, take it “home”, can’t digest it so it kills them. It may take a few days but you don’t have to worry about pets or small children being harmed.
84. Today’s tip – Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster.
85. Use the “whack” method to soften butter and margarine: Give each side of the chilled stick a good “whack” with a rolling pin
86. Fruit juices such as pineapple, orange or mango can be used as salad dressing by adding a little vegetable oil, a dash of nutmeg and honey if desired. Great on fruit, seafood or mixed greens.
87. The most convenient warm place in which a batter OR dough can rise is the inside of a switched-off oven with the light on.
88. Cooked rice freezes quite well for as long as 3 months. In the refrigerator, it stays fresh for a week.
89. How to tell a hard-cooked egg from a raw one? A hard-cooked egg spins beautifully; a raw one wobbles as it spins.
90. To keep egg yolks from crumbling when slicing hard-cooked eggs, dip the knife into water before each cut.
91. Egg whites whip best at room temperature, but cream whips best when cold.
92. To freshen shredded coconut, soak in milk with a dash of sugar a few minutes before using or place in a sieve, set over boiling water, and steam until moist.
93. To any yellow or white cake mix, add 1 teaspoon each of vanilla extract and lemon extract for a much-improved flavor.
94. If raisins dry out and become hard, soak them in hot water for 3 minutes before using them
95. Save the juices from canned fruits. Combine several kinds and add orange juice and/or ginger ale to make a great punch drink for children. Freeze it in ice trays for popsicle treats, too.