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.
Tuesday, April 19, 2011
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 300ยบ 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.
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 300ยบ 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.
Divine Garlic and 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.
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.
Apron Strings
Posted on March 4, 2011 by The Southern Lady
I have so many memories tied to momma’s apron strings.
Did you ever wonder about the history of aprons?
Aprons have been cooks’ companions for hundreds of years. Indeed, aprons were used by men and women for a variety of tasks long before they were seen on 1950s television. During this era, women were portrayed as homemakers and good mothers and you rarely saw them without their aprons. Here is a great article on the history of aprons.
This made me think about all the memories surrounding those pieces of fabric worn by women to protect the dress underneath.
Momma always had on her apron. She would get dressed in the morning and put the apron on over her dress and wear it all day. I don’t ever remember seeing my mother in pants. She always wore what she called “house” dresses at home. Momma wore the pinafore type apron that went over her head and covered her entire front.
My mother-in-law wore the same type apron as my mother. My daughters and son grew up seeing both their grandmothers wear aprons except when there was company or they left the house to shop or go visiting.
We all have memories of Nannie (my mother) carrying eggs, wiping wet hands, and cooking big meals in her apron.
Grandmother, (my husband’s mother) carried all sorts of vegetables from the garden, baked cookies, and wiped away tears with her aprons.
Aprons made great hiding places for shy children, were used to carry in wood for the stove, to gather apples that fell from the tree, and often were waved to men in the field so they knew dinner was on the table.
I even found some old Simplicity Patterns on e-bay to make your own aprons.
You could wipe a perspiring brow, use them as a potholder, and wrap them around your arms to keep warm.
Some children today probably don’t even know what an apron is.
I think aprons are memory makers. I think they symbolize home, motherhood and family, good times and cookies and good food! Remember Leave it to Beaver and June Cleaver in her apron on the show.
I have so many memories tied to momma’s apron strings.
Did you ever wonder about the history of aprons?
Aprons have been cooks’ companions for hundreds of years. Indeed, aprons were used by men and women for a variety of tasks long before they were seen on 1950s television. During this era, women were portrayed as homemakers and good mothers and you rarely saw them without their aprons. Here is a great article on the history of aprons.
This made me think about all the memories surrounding those pieces of fabric worn by women to protect the dress underneath.
Momma always had on her apron. She would get dressed in the morning and put the apron on over her dress and wear it all day. I don’t ever remember seeing my mother in pants. She always wore what she called “house” dresses at home. Momma wore the pinafore type apron that went over her head and covered her entire front.
My mother-in-law wore the same type apron as my mother. My daughters and son grew up seeing both their grandmothers wear aprons except when there was company or they left the house to shop or go visiting.
We all have memories of Nannie (my mother) carrying eggs, wiping wet hands, and cooking big meals in her apron.
Grandmother, (my husband’s mother) carried all sorts of vegetables from the garden, baked cookies, and wiped away tears with her aprons.
Aprons made great hiding places for shy children, were used to carry in wood for the stove, to gather apples that fell from the tree, and often were waved to men in the field so they knew dinner was on the table.
I even found some old Simplicity Patterns on e-bay to make your own aprons.
You could wipe a perspiring brow, use them as a potholder, and wrap them around your arms to keep warm.
Some children today probably don’t even know what an apron is.
I think aprons are memory makers. I think they symbolize home, motherhood and family, good times and cookies and good food! Remember Leave it to Beaver and June Cleaver in her apron on the show.
God's (Food) Pharmacy
GOD’S PHARMACY!
Posted on March 10, 2011 by The Southern Lady
It’s been said that God first separated the salt water from the fresh, made dry land, planted a garden, made animals and fish… All before making a human. He made and provided what we’d need before we were born.
A sliced Carrot looks like the human eye. The pupil, iris and radiating lines look just like the human eye… And YES, science now shows carrots greatly enhance blood flow to and function of the eyes.
A Tomato has four chambers and is red. The heart has four chambers and is red. All of the research shows tomatoes are loaded with lycopine and are indeed pure heart and blood food.
Grapes hang in a cluster that has the shape of the heart. Each grape looks like a blood cell and all of the research today shows grapes are also profound heart and blood vitalizing food.
A Walnut looks like a little brain, a left and right hemisphere, upper cerebrums and lower cerebellums. Even the wrinkles or folds on the nut are just like the neo-cortex. We now know walnuts help develop more than three (3) dozen neuron-transmitters for brain function.
Kidney Beans actually heal and help maintain kidney function and yes, they look exactly like the human kidneys.
Celery, Bok Choy, Rhubarb and many more look just like bones. These foods specifically target bone strength. Bones are 23% sodium and these foods are 23% sodium. If you don’t have enough sodium in your diet, the body pulls it from the bones, thus making them weak. These foods replenish the skeletal needs of the body.
Avocadoes, Eggplant and Pears target the health and function of the womb and cervix of the female – they look just like these organs. Today’s research shows that when a woman eats one avocado a week, it balances hormones, sheds unwanted birth weight, and prevents cervical cancers. And how profound is this? It takes exactly nine (9) months to grow an avocado from blossom to ripened fruit. There are over 14,000 photolytic chemical constituents of nutrition in each one of these foods (modern science has only studied and named about 141 of them).
Figs are full of seeds and hang in twos when they grow. Figs increase the mobility of male sperm and increase the numbers of Sperm as well to overcome male sterility.
Sweet Potatoes look like the pancreas and actually balance the glycemic index of diabetics.
Olives assist the health and function of the ovaries
Oranges, Grapefruits, and other Citrus fruits look just like the mammary glands of the female and actually assist the health of the breasts and the movement of lymph in and out of the breasts.
Onions look like the body’s cells. Today’s research shows onions help clear waste materials from all of the body cells. They even produce tears which wash the epithelial layers of the eyes. A working companion, Garlic, also helps eliminate waste materials and dangerous free radicals from the body.
Posted on March 10, 2011 by The Southern Lady
It’s been said that God first separated the salt water from the fresh, made dry land, planted a garden, made animals and fish… All before making a human. He made and provided what we’d need before we were born.
A sliced Carrot looks like the human eye. The pupil, iris and radiating lines look just like the human eye… And YES, science now shows carrots greatly enhance blood flow to and function of the eyes.
These are best and more powerful when eaten raw. God left us a great clue as to what foods help what part of our body
Chicken Salad
My family loves sandwiches. I usually have something in the fridge for sandwiches year around. We like sandwiches with soup in winter and with chips in summer for lunch. Chicken salad has always been a favorite for us.
2 cups chicken, cooked and chopped
3 tablespoons onion, finely chopped
1/4 cup celery, chopped
1 large egg, boiled and chopped
1 tablespoon sweet pickle relish (can use dill pickle relish)
1/4 cup mayonnaise
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup red seedless grapes, cut in half lengthwise (can use the green grapes, too)
1/2 cup walnuts, chopped (optional)
1 small apple, chopped (optional)
In a bowl, combine the chicken, onion, celery and egg. Stir to blend. Add the relish and remaining ingredients, stir well. Makes about 5 or 6
2 cups chicken, cooked and chopped
3 tablespoons onion, finely chopped
1/4 cup celery, chopped
1 large egg, boiled and chopped
1 tablespoon sweet pickle relish (can use dill pickle relish)
1/4 cup mayonnaise
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup red seedless grapes, cut in half lengthwise (can use the green grapes, too)
1/2 cup walnuts, chopped (optional)
1 small apple, chopped (optional)
In a bowl, combine the chicken, onion, celery and egg. Stir to blend. Add the relish and remaining ingredients, stir well. Makes about 5 or 6
Kitchen Cleaning Tips
I love cleaning tips and quick fixes and new ways of doing things. Spring is here and with it spring cleaning! Here are a few tips I thought you might find interesting!
1. To keep dust off artificial plants, just spray them with non-aerosol hair spray.
2. A paste prepared from baking soda and water will remove rust from appliances.
3. Use white vinegar and newspaper to clean grime and grease off the car windshield.
4. Spraying vegetable oil on a clean car bumper before a trip will make it easy to remove the bugs when you return.
5. If you place a few charcoal briquettes under your car seat they will absorb car odors.
6. Cleaning bathroom mirrors with shaving cream will keep them from fogging up.
7. To keep blankets soft when you launder them, add 2 cups of white vinegar to the rinse water.
8. Clean and restore brass with a solution of 1 tablespoon salt, 1 tablespoon flour in 1 tablespoon white vinegar. Apply with soft cloth, rub until tarnish removed. Wash with warm, soapy water, rinse and buff. You can also clean brass with Worcestershire sauce or ketchup.
9. Use cooking oil spray on squeaky hinges.
10. Beer will remove coffee and tea stains.
11. Sprinkle salt on fireplace logs to reduce the soot in the house. This will remove soot that clings to the inside walls of the chimney, too.
12. Wipe TV and computer screens with a dryer sheet to help keep dust off.
13. If you don’t have a pot scrubber, just crumple up a piece of aluminum foil and scrub away.
14. Sprinkle baking soda in the bottom of your dishwasher to eliminate odors between washings.
15. If you have a driveway that has oil residue that is hard to remove, just cover the area with sand or cat litter and allow to remin for 2 or 3 days before sweeping it off.
16. Use your hair conditioner to shave your legs. It’s cheaper than shaving cream and leaves your legs really smooth. It’s also a great way to use up the conditioner you bought but didn’t like when you tried it in your hair.
17. 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 week or so, especially if it rains, but it works and you don’t have the worry about pets or small children being harmed!
18. Place a dryer sheet in your pocket. It will keep the mosquitoes away.
19. Newspaper weeds away. Start putting in your plants, work the nutrients in your soil. Wet newspapers, put layers around the plants overlapping as you go cover with mulch and for- get about weeds. Weeds will get through some gardening plastic they will not get through wet newspapers.
20. 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.
21. To warm biscuits, pancakes, or muffins that were refrigerated, place them
in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster.
22. Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster.
23. Pouring salt on oven spills immediately will make them easier to clean up.
24. Do not refrigerate sweet potatoes. Temperatures below 40 degrees tend to make them bitter.
25. This rule applies to all vegetables except potatoes when boiling. Cover any vegetable that grows below the ground. Don’t cover any vegetable that grows above the ground.
1. To keep dust off artificial plants, just spray them with non-aerosol hair spray.
2. A paste prepared from baking soda and water will remove rust from appliances.
3. Use white vinegar and newspaper to clean grime and grease off the car windshield.
4. Spraying vegetable oil on a clean car bumper before a trip will make it easy to remove the bugs when you return.
5. If you place a few charcoal briquettes under your car seat they will absorb car odors.
6. Cleaning bathroom mirrors with shaving cream will keep them from fogging up.
7. To keep blankets soft when you launder them, add 2 cups of white vinegar to the rinse water.
8. Clean and restore brass with a solution of 1 tablespoon salt, 1 tablespoon flour in 1 tablespoon white vinegar. Apply with soft cloth, rub until tarnish removed. Wash with warm, soapy water, rinse and buff. You can also clean brass with Worcestershire sauce or ketchup.
9. Use cooking oil spray on squeaky hinges.
10. Beer will remove coffee and tea stains.
11. Sprinkle salt on fireplace logs to reduce the soot in the house. This will remove soot that clings to the inside walls of the chimney, too.
12. Wipe TV and computer screens with a dryer sheet to help keep dust off.
13. If you don’t have a pot scrubber, just crumple up a piece of aluminum foil and scrub away.
14. Sprinkle baking soda in the bottom of your dishwasher to eliminate odors between washings.
15. If you have a driveway that has oil residue that is hard to remove, just cover the area with sand or cat litter and allow to remin for 2 or 3 days before sweeping it off.
16. Use your hair conditioner to shave your legs. It’s cheaper than shaving cream and leaves your legs really smooth. It’s also a great way to use up the conditioner you bought but didn’t like when you tried it in your hair.
17. 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 week or so, especially if it rains, but it works and you don’t have the worry about pets or small children being harmed!
18. Place a dryer sheet in your pocket. It will keep the mosquitoes away.
19. Newspaper weeds away. Start putting in your plants, work the nutrients in your soil. Wet newspapers, put layers around the plants overlapping as you go cover with mulch and for- get about weeds. Weeds will get through some gardening plastic they will not get through wet newspapers.
20. 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.
21. To warm biscuits, pancakes, or muffins that were refrigerated, place them
in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster.
22. Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster.
23. Pouring salt on oven spills immediately will make them easier to clean up.
24. Do not refrigerate sweet potatoes. Temperatures below 40 degrees tend to make them bitter.
25. This rule applies to all vegetables except potatoes when boiling. Cover any vegetable that grows below the ground. Don’t cover any vegetable that grows above the ground.
Quick and Easy Rolls
QUICK EASY ROLLS
Posted on April 13, 2011 by The Southern Lady
You can’t get a recipe any easier than this one! These little rolls are so quick to make and they are good, too.
2 cups self-rising flour
4 tablespoons mayonnaise
1 cup milk
1 teaspoon sugar
Mix all ingredients in a mixing bowl about two minutes with a spoon. Spray muffin tins. Fill tins 2/3 full; bake in preheated 450 degree oven until golden brown or about 10 to 12 minutes. Makes about 12 muffins. Delicious! Enjoy!
Posted on April 13, 2011 by The Southern Lady
You can’t get a recipe any easier than this one! These little rolls are so quick to make and they are good, too.
2 cups self-rising flour
4 tablespoons mayonnaise
1 cup milk
1 teaspoon sugar
Mix all ingredients in a mixing bowl about two minutes with a spoon. Spray muffin tins. Fill tins 2/3 full; bake in preheated 450 degree oven until golden brown or about 10 to 12 minutes. Makes about 12 muffins. Delicious! Enjoy!
Crock Pot BBQ Chicken
SLOW COOKER BARBECUED CHICKEN BREASTS
Posted on February 23, 2011 by The Southern Lady
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.
Posted on February 23, 2011 by The Southern Lady
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.
Monday, April 18, 2011
Shoney's Strawberry Pie
Fresh Strawberry Pie Like Shoney's
From the Kitchen of Deep South Dish
3/4 cup of sugar
1/2 teaspoon salt
3 tablespoons of cornstarch
10 ounces of 7-up (regular or diet)
1 (3 ounce) box of strawberry Jello gelatin
1 pound of fresh strawberries, rinsed, sliced and drained
1 homemade or store bought pie crust, precooked and cooled
Homemade whipped cream or Cool Whip, to top
Place the sugar, salt, and cornstarch in a small saucepan and whisk until well blended. Add the 7-up and cook over medium heat, stirring occasionally, until mixture begins to thicken. Remove from heat and thoroughly whisk in the strawberry Jello. Set aside to cool.
Clean the strawberries by removing the hull and rinsing them in a colander. Slice into 3 to 4 slices per berry and return to the colander. Run a quick rinse over the berries and let them drain completely.
If preparing a pie crust from packaged, preheat the oven to 450 degrees or whatever temperature your package states. If preparing from scratch, you can find a recipe here.
Place the crust into an ungreased glass pie plate and fold the top edges under the pastry (not the pie plate) all the way around. Flute the top edges of the pie crust by taking one hand and barely pinch together a small section of the dough edge between your thumb and forefinger, while pressing the thumb of your other hand in between those fingers at the same time. Do this all the way around the top.
Using a fork, dock the bottom of the pie crust by pricking it in multiple spots all along the bottom. This helps to vent the crust so that it doesn't buckle. Bake for 10 to 12 minutes, or according to your package direction, until light golden brown. Remove, set aside and let cool for at least 10 minutes before filling.
Layer the strawberry slices in the precooked, cooled crust. Pour the Jello mixture evenly all across the top of the strawberries. Chill until set and serve topped with a dollop of whipped cream or Cool Whip.
Note: From my recollection Shoney's made their pie with whole strawberries. While I find the pie much easier to cut and eat with sliced strawberries, certainly whole strawberries will work if that is your preference.
From the Kitchen of Deep South Dish
3/4 cup of sugar
1/2 teaspoon salt
3 tablespoons of cornstarch
10 ounces of 7-up (regular or diet)
1 (3 ounce) box of strawberry Jello gelatin
1 pound of fresh strawberries, rinsed, sliced and drained
1 homemade or store bought pie crust, precooked and cooled
Homemade whipped cream or Cool Whip, to top
Place the sugar, salt, and cornstarch in a small saucepan and whisk until well blended. Add the 7-up and cook over medium heat, stirring occasionally, until mixture begins to thicken. Remove from heat and thoroughly whisk in the strawberry Jello. Set aside to cool.
Clean the strawberries by removing the hull and rinsing them in a colander. Slice into 3 to 4 slices per berry and return to the colander. Run a quick rinse over the berries and let them drain completely.
If preparing a pie crust from packaged, preheat the oven to 450 degrees or whatever temperature your package states. If preparing from scratch, you can find a recipe here.
Place the crust into an ungreased glass pie plate and fold the top edges under the pastry (not the pie plate) all the way around. Flute the top edges of the pie crust by taking one hand and barely pinch together a small section of the dough edge between your thumb and forefinger, while pressing the thumb of your other hand in between those fingers at the same time. Do this all the way around the top.
Using a fork, dock the bottom of the pie crust by pricking it in multiple spots all along the bottom. This helps to vent the crust so that it doesn't buckle. Bake for 10 to 12 minutes, or according to your package direction, until light golden brown. Remove, set aside and let cool for at least 10 minutes before filling.
Layer the strawberry slices in the precooked, cooled crust. Pour the Jello mixture evenly all across the top of the strawberries. Chill until set and serve topped with a dollop of whipped cream or Cool Whip.
Note: From my recollection Shoney's made their pie with whole strawberries. While I find the pie much easier to cut and eat with sliced strawberries, certainly whole strawberries will work if that is your preference.
Sour Cream Biscuits
These are a super tender, light, and melt in your mouth biscuit perfect for a slather of butter, wrapping around slices of salty ham, or spooning over with sausage gravy or tomato gravy. The texture of these are just a bit different from old fashioned buttermilk biscuits, more soft & creamy. My favorite baking mix is Pioneer Buttermilk Baking Mix and this is a great way to jazz up those baking mix biscuits. The use of soda - as in Coca Cola, 7-up, Dr. Pepper, Sprite - in baked goods has been around for years, well at least it has Down South, as has this recipe. I have no idea scientifically what it does, but what I can tell you is that these biscuits are fantastic! Enjoy.
Place the biscuits on a half sheet baking pan just slightly touching each other for soft sided biscuits, or spread them slightly apart for crispier sides. I prefer them with softer sides, and I am especially partial to those perfect little ones that are right in the middle.
Sour Cream Biscuits
From the Kitchen of Deep South Dish
4-5 cups of Pioneer buttermilk baking mix
2 tablespoons of sugar
1/8 teaspoon of baking powder
1 cup of sour cream
Up to 1 cup of regular or diet 7-up or Sprite
1/2 stick of butter, melted, optional
Preheat oven to 375 degrees. Whisk together the dry ingredients; add in the sour cream. Stir, adding in the lemon lime soda, a little at a time, until dough comes together and is shaggy. Add more baking mix if needed. Sprinkle a bit of the baking mix on the counter and gently pat into a round about 1 inch thick. Using a 3 inch biscuit cutter or a glass dipped into flour, begin to cut out biscuits. Place them on a half sheet baking pan that has been lightly sprayed with non-stick cooking spray, sides slightly touching for soft biscuits, or about an inch apart if you like the edges crisper. Drizzle with melted butter, if desired.
Bake at 375 degrees for 20 to 25 minutes or until light golden brown.
Place the biscuits on a half sheet baking pan just slightly touching each other for soft sided biscuits, or spread them slightly apart for crispier sides. I prefer them with softer sides, and I am especially partial to those perfect little ones that are right in the middle.
Sour Cream Biscuits
From the Kitchen of Deep South Dish
4-5 cups of Pioneer buttermilk baking mix
2 tablespoons of sugar
1/8 teaspoon of baking powder
1 cup of sour cream
Up to 1 cup of regular or diet 7-up or Sprite
1/2 stick of butter, melted, optional
Preheat oven to 375 degrees. Whisk together the dry ingredients; add in the sour cream. Stir, adding in the lemon lime soda, a little at a time, until dough comes together and is shaggy. Add more baking mix if needed. Sprinkle a bit of the baking mix on the counter and gently pat into a round about 1 inch thick. Using a 3 inch biscuit cutter or a glass dipped into flour, begin to cut out biscuits. Place them on a half sheet baking pan that has been lightly sprayed with non-stick cooking spray, sides slightly touching for soft biscuits, or about an inch apart if you like the edges crisper. Drizzle with melted butter, if desired.
Bake at 375 degrees for 20 to 25 minutes or until light golden brown.
Pineapple Casserole
Old Fashioned Baked Pineapple Casserole
From the Kitchen of Deep South Dish
1 large (28 ounce) can of crushed pineapple,
in its own juices, drained, but juices reserved
1/2 cup of granulated sugar
1-1/4 cups of grated cheddar cheese
1/4 cup (1/2 stick) cold butter, sliced thin
1-1/2 sleeves of crushed Ritz crackers
Preheat oven to 350 degrees. Butter a 1-quart casserole dish, or spray with non-stick spray; set aside. Drain the pineapple juice into a saucepan; set aside the pineapple. Add the sugar to the juice, and heat over medium high, stirring regularly, until sugar dissolves and forms a syrup. Stir in the pineapple.
To the baking dish add 1/2 of the pineapple and syrup mixture, top that with 1/2 of the crushed Ritz crackers, and thinly slice 1/2 of the butter over the top. Sprinkle on 1 cup of the cheese; repeat layers but ending with the butter; reserve the remaining 1/4 cup cheese. Baked uncovered at 350 degrees for about 25 or until golden brown and bubbly. Remove, add remaining cheese on top and return to the oven just until cheese has melted. Serve as a side dish with pork or ham.
Serves about 6 to 8
Note: Three or even four layers makes this casserole even better, so feel free to double it, or if you have an appropriate dish that will allow you to do 3 or more layers, use it! Also, best I can recall, a large can of crushed pineapple used to be 28 ounces, but like so many other products, it appears they have shrunk it down to 20 ounces the past few years. Look for the smaller 14.5 cans of crushed pineapple and use two of them instead, if you can't find a 28 ounce can. The 20 ounces cans are just not enough pineapple.
From the Kitchen of Deep South Dish
1 large (28 ounce) can of crushed pineapple,
in its own juices, drained, but juices reserved
1/2 cup of granulated sugar
1-1/4 cups of grated cheddar cheese
1/4 cup (1/2 stick) cold butter, sliced thin
1-1/2 sleeves of crushed Ritz crackers
Preheat oven to 350 degrees. Butter a 1-quart casserole dish, or spray with non-stick spray; set aside. Drain the pineapple juice into a saucepan; set aside the pineapple. Add the sugar to the juice, and heat over medium high, stirring regularly, until sugar dissolves and forms a syrup. Stir in the pineapple.
To the baking dish add 1/2 of the pineapple and syrup mixture, top that with 1/2 of the crushed Ritz crackers, and thinly slice 1/2 of the butter over the top. Sprinkle on 1 cup of the cheese; repeat layers but ending with the butter; reserve the remaining 1/4 cup cheese. Baked uncovered at 350 degrees for about 25 or until golden brown and bubbly. Remove, add remaining cheese on top and return to the oven just until cheese has melted. Serve as a side dish with pork or ham.
Serves about 6 to 8
Note: Three or even four layers makes this casserole even better, so feel free to double it, or if you have an appropriate dish that will allow you to do 3 or more layers, use it! Also, best I can recall, a large can of crushed pineapple used to be 28 ounces, but like so many other products, it appears they have shrunk it down to 20 ounces the past few years. Look for the smaller 14.5 cans of crushed pineapple and use two of them instead, if you can't find a 28 ounce can. The 20 ounces cans are just not enough pineapple.
Fruit Salad
FRUIT SALAD
Posted on October 10, 2008 by The Southern Lady
This salad can be made using various fruits but I always add miniature marshmallows, coconut, and sour cream. A great salad to accompany any holiday meal or to serve anytime! My family loves this one.
1 (16) oz can chunk pineapple, drained
2 (8) oz cans mandarin oranges drained
1 cup sour cream
1 cup miniature marshmallows
1 cup shredded coconut
1 cup raisins
1 cup walnut pieces (can use pecans or any kind of nut you like)
Mix together and refrigerate for at least 3 hours before serving.
Note: I also use bananas, strawberries, blueberries and any other fruit I might have available.
Posted on October 10, 2008 by The Southern Lady
This salad can be made using various fruits but I always add miniature marshmallows, coconut, and sour cream. A great salad to accompany any holiday meal or to serve anytime! My family loves this one.
1 (16) oz can chunk pineapple, drained
2 (8) oz cans mandarin oranges drained
1 cup sour cream
1 cup miniature marshmallows
1 cup shredded coconut
1 cup raisins
1 cup walnut pieces (can use pecans or any kind of nut you like)
Mix together and refrigerate for at least 3 hours before serving.
Note: I also use bananas, strawberries, blueberries and any other fruit I might have available.
Thursday, April 7, 2011
Mississippi Mud Cake
1 cup chopped pecans
1 cup butter
1 (4 oz.) semisweet chocolate barking bar, chopped
2 cups sugar
1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa
4 large eggs
1 teaspoon vanilla
3/4 teaspoon salt
1 (10.5 oz.) bag minature marshmallows
Chocolate Frosting
1. Place pecans ina single layer on a baking sheet.
2. Bake at 350 degrees for 8 - 10 minutes or until toasted.
3. Microwave 1 cup butter and semisweet chocolate in a large bowl at high 1 minute or until melted and smooth, stirring every 30 seconds.
4. Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15x10x1 jelly-roll pan.
5. Bake at 350 degrees for 20 minutes. Remove from oven and sprinkle evenly with minature marshmallows; bake 8 - 10 minutes or until golden brown. Drizzle warm cake with Chocolate Frosting (recipe below) and sprinkly evenly with toasted pecans.
Chocolate Frosting:
1/2 cup butter
1/3 cup unsweetened cocoa
1/3 cup milk
1 (16 oz) pkg. powdered sugar
1 teaspoon vanilla
Stir together first 3 ingredients in a medium saucepan over medium heat until butter is melted. Cook, stirring constantly, 2 minutes or until slightly thickened; remove from heat. Beat in powdered sugar and vanilla at medium high speed with an electric mixer until smooth.
Wednesday, April 6, 2011
Five Flavor Pound Cake
2 sticks butter
3 cups sugar
1 cup milk
5 eggs, beaten
3 cups all-purpose flour
1/2 cup vegetable shortening
1 teaspoon baking powder
1 teaspoon each: vanilla, lemon, rum, coconut & butter flavoring
Glaze:
1 cup sugar
1/2 cup water
1 teaspoon each of the five flavorings
Cream butter, shortening and sugar in mixer. Add eggs one at a time. Add flour and milk alternately (add baking powder to flour). Bake in a greased and floured tube pan for 1 1/2 hours at 300 degrees.
Glaze: Combine in heavy saucepan. Bring to a boil and stir until sugar is melted. Pour over hot cake while it's still in the pan. Let set until cake is cool.
Kara Kimbrough - Clarion Ledger - April 6, 2011
3 cups sugar
1 cup milk
5 eggs, beaten
3 cups all-purpose flour
1/2 cup vegetable shortening
1 teaspoon baking powder
1 teaspoon each: vanilla, lemon, rum, coconut & butter flavoring
Glaze:
1 cup sugar
1/2 cup water
1 teaspoon each of the five flavorings
Cream butter, shortening and sugar in mixer. Add eggs one at a time. Add flour and milk alternately (add baking powder to flour). Bake in a greased and floured tube pan for 1 1/2 hours at 300 degrees.
Glaze: Combine in heavy saucepan. Bring to a boil and stir until sugar is melted. Pour over hot cake while it's still in the pan. Let set until cake is cool.
Kara Kimbrough - Clarion Ledger - April 6, 2011
Friday, April 1, 2011
Hello Dolly Bars
2 cups graham cracker crumbs
1/3 cup melted butter
3 Tbsp. sugar
1 cup chopped pecans
1 cup semisweet chocolate morsels
2/3 cup sweetened flaked coconut
1 (14 oz.) can sweetened condensed milk
Preheat oven to 350. Combine first three ingredients in medium bowl. Press mixture onto greased 13 x 9 pan.
Bake 8 minutes. Sprinkle pecans, chocolate morsels and coconut over hot crust. Pour condensed milk over top. (Do not stir).
Bake at 350 degrees for 20 - 25 minutes or until lightly browned and edges are bubbly. Let cool one hour on a wire rack. Cut into bars.
1/3 cup melted butter
3 Tbsp. sugar
1 cup chopped pecans
1 cup semisweet chocolate morsels
2/3 cup sweetened flaked coconut
1 (14 oz.) can sweetened condensed milk
Preheat oven to 350. Combine first three ingredients in medium bowl. Press mixture onto greased 13 x 9 pan.
Bake 8 minutes. Sprinkle pecans, chocolate morsels and coconut over hot crust. Pour condensed milk over top. (Do not stir).
Bake at 350 degrees for 20 - 25 minutes or until lightly browned and edges are bubbly. Let cool one hour on a wire rack. Cut into bars.
Wednesday, March 30, 2011
Orange Cake
1 Yellow Cake Mix
1 Pkg. instant lemon pudding mix
3/4 cup orange juice
1/2 cup vegetable oil
4 eggs
1/3 cup orange juice (for glaze)
2/3 cup sugar (for glaze)
1/4 cup butter (for glaze)
Grease a 10" bundt pan. Preheat oven to 350 degrees.
Mix cake ingredients on low speed until blended then on medium speed for four minutes.
Bake for 50 - 60 minutes. Let cool on wire rack.
Cook glaze ingredients over medium heat for two minutes. Drizzle over cake.
Libby Eldridge - The Neshoba Democrat - 3/30/11
1 Pkg. instant lemon pudding mix
3/4 cup orange juice
1/2 cup vegetable oil
4 eggs
1/3 cup orange juice (for glaze)
2/3 cup sugar (for glaze)
1/4 cup butter (for glaze)
Grease a 10" bundt pan. Preheat oven to 350 degrees.
Mix cake ingredients on low speed until blended then on medium speed for four minutes.
Bake for 50 - 60 minutes. Let cool on wire rack.
Cook glaze ingredients over medium heat for two minutes. Drizzle over cake.
Libby Eldridge - The Neshoba Democrat - 3/30/11
My Homemade Chicken Soup
2 -3 Large Chicken Breast, cook and debone saving the broth
1 Large Can Diced Tomatoes
1 small can whole kernel corn
2 cups butterbeans
1 package Liption Chicken Noodle Soup Mix
1 Box Chicken Broth (or use leftover broth)
2 - 3 Potatoes, diced
(Add more liquid if desired)
Kathy's Recipe)
Broth
Butterbeans
Corn 1 can rotel
2 quarts canned tomatoes
Kathy's Recipe)
Broth
Butterbeans
Corn 1 can rotel
2 quarts canned tomatoes
Tuesday, March 22, 2011
Super-Moist Chocolate Mayo Cake
1 box chocolate cake mix
1 cup Hellmann's or Best Foods Mayo
1 cup water
3 eggs
1 tsp. ground cinnamon (optional)
Preheat oven to 350 degrees. Mix well and pour into greased pan. Bake 30 minutes or until done.
1 cup Hellmann's or Best Foods Mayo
1 cup water
3 eggs
1 tsp. ground cinnamon (optional)
Preheat oven to 350 degrees. Mix well and pour into greased pan. Bake 30 minutes or until done.
Crispy Peanut Butter Chocolate Popcorn Squares
Ingredients:
1 bag (3.3 oz) Orville Redenbacher's Butter Gourmet Popping Corn
1/4 cup margarine (1/2 stick)
1 pkg. (10 oz) large marshmallows
1/2 cup Peter Pan Creamy Peanut Butter
1/2 cup dry roasted peanuts, chopped
1 cup milk chocolate morsels - (6 oz)
Directions:
1 Prepare popcorn. Spray 13x9 pan. Set aside.
2. Melt margarine in medium saucepan over medium heat. Add marshmallows. Heat 5 minutes or until marshmallows melt, stirring frequently. Add peanut butter and peanuts; stir until well combined. Pour over popcorn; mix well with spoon sprayed with Pam.
3. Place popcorn mixture in foil pan and press evenly using back of spoon. Sprinkle chocolate morsels evenly over popped corn mixture. Microwave on high 1 minute or until chocolate begins to melt. Refrigerate 1 hour or until chocolate is set.
4. Cut into 18 squares with serrated knife. Store in tightly sealed container up to 3 days.
1 bag (3.3 oz) Orville Redenbacher's Butter Gourmet Popping Corn
1/4 cup margarine (1/2 stick)
1 pkg. (10 oz) large marshmallows
1/2 cup Peter Pan Creamy Peanut Butter
1/2 cup dry roasted peanuts, chopped
1 cup milk chocolate morsels - (6 oz)
Directions:
1 Prepare popcorn. Spray 13x9 pan. Set aside.
2. Melt margarine in medium saucepan over medium heat. Add marshmallows. Heat 5 minutes or until marshmallows melt, stirring frequently. Add peanut butter and peanuts; stir until well combined. Pour over popcorn; mix well with spoon sprayed with Pam.
3. Place popcorn mixture in foil pan and press evenly using back of spoon. Sprinkle chocolate morsels evenly over popped corn mixture. Microwave on high 1 minute or until chocolate begins to melt. Refrigerate 1 hour or until chocolate is set.
4. Cut into 18 squares with serrated knife. Store in tightly sealed container up to 3 days.
Creamy Potato Ham Casserole
1 (32 oz) pkg. frozen hash brown potatoes, thawed
1/2 cup margarine, melted
1/4 cup finely chopped onion
1 (10-3/4 oz.) can cream of chicken soup
1/3 cup Benefiber powder
2 cups sour cream
2 cups grated cheddar cheese
1 to 2 pounds fully cooked ham, cut in 1/2 inch cubes
1/3 cup Italian bread crumbs
Preheat oven to 350 degrees. Spray 13x9x2 casserole disih. Combine hash browns, margarine, onion, soup, benefiber powder, sour cream, cheese and ham; mix well. Pour in prepared pan. Top with bread crumbs. Bake uncovered 1 hour. Serves 6 - 8.
1/2 cup margarine, melted
1/4 cup finely chopped onion
1 (10-3/4 oz.) can cream of chicken soup
1/3 cup Benefiber powder
2 cups sour cream
2 cups grated cheddar cheese
1 to 2 pounds fully cooked ham, cut in 1/2 inch cubes
1/3 cup Italian bread crumbs
Preheat oven to 350 degrees. Spray 13x9x2 casserole disih. Combine hash browns, margarine, onion, soup, benefiber powder, sour cream, cheese and ham; mix well. Pour in prepared pan. Top with bread crumbs. Bake uncovered 1 hour. Serves 6 - 8.
Home Sweet Home Meat Loaf
Ingredients:
1 can (8 0z) Hunts Tomato Sauce
2 Tablespoons firmly packed dark brown sugar
1 lb. ground sirloin beef
1 can (14.5 oz) Hunt's Diced Tomatoes
1 cup dry unseasoned bread crumbs
2 eggs, lightly beaten
Directions:
1. Preheat oven to 400 degrees. Spray pan with cooking spray. Set aside. Mix tomato sauce and sugar in small bowl; set aside.
2. Combine meat, diced tomatoes, bread crumbs, and eggs; shape into a loaf in prepared pan.
3. Bake 30 minutes. Remove from oven; pour tomato sauce mixture over meat loaf. Reduce oven temp to 350 degrees. Bake an additional 25 to 30 minutes, or until meat loaf is no longer pink in center. Let stand 10 minutes before cutting into 6 slices to serve.
1 can (8 0z) Hunts Tomato Sauce
2 Tablespoons firmly packed dark brown sugar
1 lb. ground sirloin beef
1 can (14.5 oz) Hunt's Diced Tomatoes
1 cup dry unseasoned bread crumbs
2 eggs, lightly beaten
Directions:
1. Preheat oven to 400 degrees. Spray pan with cooking spray. Set aside. Mix tomato sauce and sugar in small bowl; set aside.
2. Combine meat, diced tomatoes, bread crumbs, and eggs; shape into a loaf in prepared pan.
3. Bake 30 minutes. Remove from oven; pour tomato sauce mixture over meat loaf. Reduce oven temp to 350 degrees. Bake an additional 25 to 30 minutes, or until meat loaf is no longer pink in center. Let stand 10 minutes before cutting into 6 slices to serve.
Mrs. Estelle Barnett's Broccoli & Rice Casserole
2 cups cooked rice
1 bag frozen chopped broccoli (12 or 16 oz.)
1 can cream of chicken soup
1/2 cup milk
1 cup chopped onion
1/2 cup oleo
8 oz. jar cheese whiz
1 tbsp lemon juice
Salt & pepper to taste
Cook broccoli in 1 cup boiling water. Saute onion in oleo. Mix soup, milk, lemon juice and cheese whiz and simmer until cheese is melted. Add broccoli and rice and mix well. Bake 30 -35 minutes in buttered casserole dish.
1 bag frozen chopped broccoli (12 or 16 oz.)
1 can cream of chicken soup
1/2 cup milk
1 cup chopped onion
1/2 cup oleo
8 oz. jar cheese whiz
1 tbsp lemon juice
Salt & pepper to taste
Cook broccoli in 1 cup boiling water. Saute onion in oleo. Mix soup, milk, lemon juice and cheese whiz and simmer until cheese is melted. Add broccoli and rice and mix well. Bake 30 -35 minutes in buttered casserole dish.
Tuesday, January 25, 2011
Pork Tenderloin with Caramelized Onions
2 large sweet onions, thinly sliced
2 lb. pork tenderloin (I use the kind with 2 in a pack)
salt and pepper
2 Tbsp butter
2 Tbsp sugar
Preheat oven to 350 degrees. Lightly grease 1 9x13 glass baking dish. Lay tenderloin in dish and generously salt and pepper. Put onion slices in large microwave bowl with butter and sugar. Microwave onions for 10 minutes, stirring after the first 5 minutes. Once the onions are cooked, spoon them over the tenderloin. Bake for 45 to 50 minutes or until no longer pink in center (you can put a meat thermometer in the center if you have one.... it should register 160 degrees).
Sausage Balls
3 cups Bisquick
16 oz. colby jack shredded cheese
1 lb. sausage
1 1/4 cups water
Put all ingredients in a large bowl. I use my eletric mixer. This may sound weird... but I do not brown my sausage first. Mix all together well, and drop onto a cookie sheet (I use a scoop and line my cookie sheet with parchment paper). Bake at 375 degrees for 18 to 20 minutes.
Cheesy Potato Soup
8 baking potatoes cut into chunks, boiled until fork tender (about 30 minutes)
1 onion
5 chicken bouillion cubes
1/2 stick butter
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of onion soup
1 large can pet milk
1 lb. velvetta
Chop onion up fine. Put in bowl with the 1/2 stick of butter and bouillion cubes. Cook in mircrowave for about 4 1/2 minutes. While the potatoes are boiling, mix together the onion mixture, soups, pet milk, and Velvetta cheese (cut into small chunks). Microwave all of this for about 12 minutes, stopping every 4 minutes to stir. When the potatoes are fork-tender, drain them and reture them to large pot. Pour the cheesy soup mixture over the potatoes. Let simmer together for about 15 to 20 minutes, then serve with breadstick or crackers. I make my own breadsticks as follows:
8 to 10 slices regular white bread
butter flavored non stick cooking spray
Paula Deen's "silly salt" or lemon pepper seasoning
Slice bread each slice of bread 3 times (so you have 4 breadsticks per slice). Lay out on a foil-covered baking sheet. Cover with butter flavored cooking spray, then sprinkle with "silly salt" or lemon pepper seasoning.
Weight Watchers Potato Soup
32 oz. Fat Free Chicken Broth
1 Pkg. Pioneer Peppered Gravy Mix
1/2 cup warm water
32 oz. Ore Ida Hashbrown (Southern Style Cubed)
Bring chicken broth to a boil. Whisk gravy with water and add to broth. Add Hashbrowns and cook 30 minutes on medium heat.
Thursday, December 30, 2010
Sausage Log
Cook and drain 1 lb. of sausage - real fine. Then sprinkle sausage and 1 cup grated cheese on prepared crust (recipe given to me was using a homemade bisquick dough crust) and bake on 375 degrees for 30 minutes or until brown.
Wednesday, December 22, 2010
Reese's Tiny Tarts
1 roll of peanut butter cookie dough
Reese's tiny peanut butter cups
This is an easy recipe for a light dessert after a heavy meal or just for hors d'oeuvres. It is easy to prepare.
Use a tiny muffin pan. Cut slices of dough (approximately one inch wide) and then cut dough into four parts. Place a part in tart pan and contiune until all holes are filled, After filling tart pan with peanut butter slices, cook on 350 degrees until almost done. Remove and then place a Reese's cup in the middle of each tart. Cool and enjoy!
Allison Graham
The Neshoba Democrat
12/22/10
Tuna Dip
Zesty Italian Dressing Mix
1 can tuna in water, drained
8 ounces sour cream
Mix all ingredients and chill,. Serve with ritz crackers and enjoy!
Allison Graham
The Neshoba Democrat
12/22/10
Rooster's Rice
1 stick of butter
1 cup of rice
1 can of beef consomme'soup
1 can french onion soup
Melt butter. Add all ingredients above; stir and microwave on high for 25 minutes. Taste and cook more if necessary. Goes great with any meat.
Allison Graham
The Neshoba Democrat
12/22/10
Wednesday, December 15, 2010
Roasted Pecans
1 cup butter
4 cups pecan halves
1 tablespoon salt
Melt butter in large skillet; add pecans and salt. Stir well to coat pecans, remove from heat.
Place pecans in a 13x9x2 inch baking dish. Bake at 200 degrees for 1 hour, stirring every 15 minutes. Drain on paper towels.
Susan & Cherie Gamblin, Sisters
Recipe from Mom, Connie Sampsell
Neshoba Magazine
Supplement to the Neshoba Democrat 12/15/10
4 cups pecan halves
1 tablespoon salt
Melt butter in large skillet; add pecans and salt. Stir well to coat pecans, remove from heat.
Place pecans in a 13x9x2 inch baking dish. Bake at 200 degrees for 1 hour, stirring every 15 minutes. Drain on paper towels.
Susan & Cherie Gamblin, Sisters
Recipe from Mom, Connie Sampsell
Neshoba Magazine
Supplement to the Neshoba Democrat 12/15/10
Italian Cream Cake
1 stick butter, room temp
1/2 cup crisco
2 cups sugar
4 lg. eggs, room temp
1 1/2 cups cake flour
1 t. soda
1/2 t. salt
1 1/4 cups buttermilk, room temp
` t. vanilla flavoring
1 pkg. frozen coconut, thawed
1 cup finely chopped pecans
Preheat oven to 350. Cream buter and crisco thoroughly, add sugar and mix well. Add eggs, one at a time, mixing well after each. Sift flour, salt and soda. Add flour mixture to butter and sugar alternately with buttermilk beginning and ending with flour.
Fold in coconut, pecans and flavoring. Bake in three 9- inch cake pans 25 -30 minutes.
Cream Cheese Frosting:
2 - 8 oz. pkgs. cream cheese, softened
1 stick butter, softened
1 box powdered sugar
1 t. vanilla flavoring
1 cup finely chopped pecans
Cream together cream cheese and butter. Sift powdered sugar and add gradually to cream cheese and butter. Add vanilla and nuts. Frost between layers and sides.
Susan Alford & Cherie Gamblin, Sister
Recipe from their Mom, Connie Sampsell
Neshoba Magazine - Supplement to Neshoba Democrat 12/15/10
1/2 cup crisco
2 cups sugar
4 lg. eggs, room temp
1 1/2 cups cake flour
1 t. soda
1/2 t. salt
1 1/4 cups buttermilk, room temp
` t. vanilla flavoring
1 pkg. frozen coconut, thawed
1 cup finely chopped pecans
Preheat oven to 350. Cream buter and crisco thoroughly, add sugar and mix well. Add eggs, one at a time, mixing well after each. Sift flour, salt and soda. Add flour mixture to butter and sugar alternately with buttermilk beginning and ending with flour.
Fold in coconut, pecans and flavoring. Bake in three 9- inch cake pans 25 -30 minutes.
Cream Cheese Frosting:
2 - 8 oz. pkgs. cream cheese, softened
1 stick butter, softened
1 box powdered sugar
1 t. vanilla flavoring
1 cup finely chopped pecans
Cream together cream cheese and butter. Sift powdered sugar and add gradually to cream cheese and butter. Add vanilla and nuts. Frost between layers and sides.
Susan Alford & Cherie Gamblin, Sister
Recipe from their Mom, Connie Sampsell
Neshoba Magazine - Supplement to Neshoba Democrat 12/15/10
Wednesday, December 8, 2010
Emma Lee's Buttermilk Fudge
1 cup buttermilk
1 t. soda
2 cups sugar
2 T. Karo Syrup
1 t. vanilla
1 cup chopped pecans
1 T. Butter
Place buttermilk in deep boiler over low heat and add soda and stir. Let set 5 minutes. Pour in sugar and Karo and stir bringing to a boil. Stir constantly until mix forms soft balls (when small bit is dropped into glass of water). Remove from stove; add butter, nuts and vanilla. Beat until cool and pour into buttered dish.
Kim Kimbrough
Clarion Ledge
December 8, 2010
1 t. soda
2 cups sugar
2 T. Karo Syrup
1 t. vanilla
1 cup chopped pecans
1 T. Butter
Place buttermilk in deep boiler over low heat and add soda and stir. Let set 5 minutes. Pour in sugar and Karo and stir bringing to a boil. Stir constantly until mix forms soft balls (when small bit is dropped into glass of water). Remove from stove; add butter, nuts and vanilla. Beat until cool and pour into buttered dish.
Kim Kimbrough
Clarion Ledge
December 8, 2010
Monday, November 15, 2010
Chocolate Bark
10 ounce pkg. of chocolate chips
1 Tablespoon vegetable oil
1 teaspoon extract (peppermint, almond, etc.)
Nuts
Dried fruit
Candy bits
Melt chocolate chips in the microwave (set at 50% power for three minutes, stirring halfway through). Add the vegetable oil and extract. Stir in nuts, dried fruit and/or candy bits, and spread it out in a baking pan lined with greased foil. Let it harden in the refirgerator for about two hours; then break apart into pieces.
1 Tablespoon vegetable oil
1 teaspoon extract (peppermint, almond, etc.)
Nuts
Dried fruit
Candy bits
Melt chocolate chips in the microwave (set at 50% power for three minutes, stirring halfway through). Add the vegetable oil and extract. Stir in nuts, dried fruit and/or candy bits, and spread it out in a baking pan lined with greased foil. Let it harden in the refirgerator for about two hours; then break apart into pieces.
Thursday, November 11, 2010
Freddie's Chili
3 lb. Ground Beef
2 large onions, chopped
2 quarts canned tomatoes
1 large tomato paste
1 tsp. oregano
1 tsp. salt
1 tsp. black pepper
4 tsp. chili powder
2 pkgs. McCormick Original Chili Seasoning
I add one can original Rotel tomatoes and diced chilies
May add beans.
Brown ground beef and onions. Drain off fat. Add dry ingredients and mix well. Add tomato paste, rotel, tomatoes and a tomato can of water.
Recipe makes about 1 gallon.
Tuesday, November 9, 2010
Lemon Blueberry Bars
3/4 cup (1 1/2 sticks) butter, melted
1/2 cup confectioner's sugar
2 tsp. vanilla
1/4 t. salt
2 1/2 cups flour
1 (21 oz) can Comstock or Wilderness Lemon Creme Pie Filling
1/2 cup sweeteend condensed milk
1 (21 oz.) can Comstock or Wilderness Blueberry Pie Filling or Topping
1. Heat oven to 350. Line 13x9 pan with aluminum foil.
2. In medium bowl, combine butter, sugar, vanilla and salt; mix well. Gradually stir in flour until smooth.l Press dough evenly over bottom of prepared pan.
3. Bake crust for 20 minutes or until edges are lightly browned.
4. In a medium bowl, combine Lemon Creme filling with sweetened milk; mix well. Spoon mixture evenly over prepared crust.
5. Spoon blueberry pie filling evenly and gently over top.
6. Bake at 350 for 15 minutes or until set. Cool in pan on wire rack. Cut into squares.
1/2 cup confectioner's sugar
2 tsp. vanilla
1/4 t. salt
2 1/2 cups flour
1 (21 oz) can Comstock or Wilderness Lemon Creme Pie Filling
1/2 cup sweeteend condensed milk
1 (21 oz.) can Comstock or Wilderness Blueberry Pie Filling or Topping
1. Heat oven to 350. Line 13x9 pan with aluminum foil.
2. In medium bowl, combine butter, sugar, vanilla and salt; mix well. Gradually stir in flour until smooth.l Press dough evenly over bottom of prepared pan.
3. Bake crust for 20 minutes or until edges are lightly browned.
4. In a medium bowl, combine Lemon Creme filling with sweetened milk; mix well. Spoon mixture evenly over prepared crust.
5. Spoon blueberry pie filling evenly and gently over top.
6. Bake at 350 for 15 minutes or until set. Cool in pan on wire rack. Cut into squares.
Fuzzy Red Velvet Cake
Cake:
1 pkg. Duncan Hines Moist Deluxe Red Velvet Cake Mix
1/2 cup buttermilk
2 (21 oz.) cans Comstock or Wilderness More Fruit Cherry Pie Filling or Topping
8 Tbsp. (1 Stick) butter, melted
3 large eggs
1 tsp. vanilla
1. Preheat oven to 350. Grease & flour 3 round 8 inch cake pans. Separate the cherries from the syrup by placing in a kitchen strainer over a bowl. Reserve 1/2 cup of the syrup.
2. Place the cake mix, buttermilk, 1/2 cup cherry syrup, melted butter, eggs and vanilla in a large mixing bowl. Blend with an electric mixer until the batter is combined. Divide the batter evenly between the prepared pans.
3. Bake the cakes until they spring back when lightly pressed with your finger, 28-30 minutes.
4. Remove the pans from the oven and allow to cool for 10 minutes. Remove the cakes from the pans and cool completely for 30 minutes.
White Chocolate Cream Cheese Icing
9 oz. white baking chocolate
12 oz. cream cheese, at room temperature
6 Tbsp. butter, at room temperature
1 1/2 tsp. vanilla
4 1/2 cups confectioner's sugar
7 oz. flaked coconut
1. Place the white chocolate in a small glass bowl. Microwave on high for 1 minute. Remove from microwave and stir until smooth.
2. Place the cream cheese and butter in mixing bowl. Beat until well combined. Add the melted white chocolate, vanilla and 2 1/2 cups of the confectioner's sugar. Blend on low speed until the sugar is incorporated. Add the additional sugar and blend until the frosting is fluffy.
3. TO FROST: Place one cake layer on a serving platter and spread with frosting, top with cherries. Repeat second layer. Place the third cake layer on top and frost top and sides of cake. Sprinkle and gently press coconut over entire cake.
1 pkg. Duncan Hines Moist Deluxe Red Velvet Cake Mix
1/2 cup buttermilk
2 (21 oz.) cans Comstock or Wilderness More Fruit Cherry Pie Filling or Topping
8 Tbsp. (1 Stick) butter, melted
3 large eggs
1 tsp. vanilla
1. Preheat oven to 350. Grease & flour 3 round 8 inch cake pans. Separate the cherries from the syrup by placing in a kitchen strainer over a bowl. Reserve 1/2 cup of the syrup.
2. Place the cake mix, buttermilk, 1/2 cup cherry syrup, melted butter, eggs and vanilla in a large mixing bowl. Blend with an electric mixer until the batter is combined. Divide the batter evenly between the prepared pans.
3. Bake the cakes until they spring back when lightly pressed with your finger, 28-30 minutes.
4. Remove the pans from the oven and allow to cool for 10 minutes. Remove the cakes from the pans and cool completely for 30 minutes.
White Chocolate Cream Cheese Icing
9 oz. white baking chocolate
12 oz. cream cheese, at room temperature
6 Tbsp. butter, at room temperature
1 1/2 tsp. vanilla
4 1/2 cups confectioner's sugar
7 oz. flaked coconut
1. Place the white chocolate in a small glass bowl. Microwave on high for 1 minute. Remove from microwave and stir until smooth.
2. Place the cream cheese and butter in mixing bowl. Beat until well combined. Add the melted white chocolate, vanilla and 2 1/2 cups of the confectioner's sugar. Blend on low speed until the sugar is incorporated. Add the additional sugar and blend until the frosting is fluffy.
3. TO FROST: Place one cake layer on a serving platter and spread with frosting, top with cherries. Repeat second layer. Place the third cake layer on top and frost top and sides of cake. Sprinkle and gently press coconut over entire cake.
Apple Crisp
1 (21 oz.) can Comstock or Wilderness More Fruit Apple Pie Filling or Topping
2 tsp. lemon juice
3/4 cup firmly packed brown sugar
1/3 cup flour
3/4 cup oats (old fashioned or quick cooking)
1 tsp. cinnamon
6 Tbsp. butter or margarine, softened
Preheat over to 350 degrees. In 8 inch square baking dish, place apple pie filling. Top with lemon juice.
In medium bowl, combine brown sugar, flour, oats, and cinnamon. Add butter; mix until crumbly. Sprinkle evenly over apple mixture.
Bake for 35 to 40 minutes or until topping is browned and apple mixture is bubbly. Serve warm with ice cream or heavy cream as desired.
2 tsp. lemon juice
3/4 cup firmly packed brown sugar
1/3 cup flour
3/4 cup oats (old fashioned or quick cooking)
1 tsp. cinnamon
6 Tbsp. butter or margarine, softened
Preheat over to 350 degrees. In 8 inch square baking dish, place apple pie filling. Top with lemon juice.
In medium bowl, combine brown sugar, flour, oats, and cinnamon. Add butter; mix until crumbly. Sprinkle evenly over apple mixture.
Bake for 35 to 40 minutes or until topping is browned and apple mixture is bubbly. Serve warm with ice cream or heavy cream as desired.
Monday, November 1, 2010
Vegetable Beef Soup
1 lbs. ground beef
1 or 2 large cans diced tomatoes
1 large can tomato sauce
1 can beef stock
1 bag frozen vegetables (I only put 1/2 bag) or 1 large can Veg-All
5 potatoes, diced (more or less to your taste)
2 Cups butterbeans
1 large can corn
Brown ground beef. Add garlic powder, onion powder,salt & pepper to taste. Add all other ingredients and cook until tender. Approximately 1-1/2 - 2 hours on simmer after it first comes to a boil.
Makes a huge pot - enough for 2 or more meals. 4-6 per meal.
(I cook my potatoes and butterbeans separate until done and then add to soup mixture. The Veg-All vegetables are going to be done but if you add the frozen bag they need to cook in the mixture into done)
1 or 2 large cans diced tomatoes
1 large can tomato sauce
1 can beef stock
1 bag frozen vegetables (I only put 1/2 bag) or 1 large can Veg-All
5 potatoes, diced (more or less to your taste)
2 Cups butterbeans
1 large can corn
Brown ground beef. Add garlic powder, onion powder,salt & pepper to taste. Add all other ingredients and cook until tender. Approximately 1-1/2 - 2 hours on simmer after it first comes to a boil.
Makes a huge pot - enough for 2 or more meals. 4-6 per meal.
(I cook my potatoes and butterbeans separate until done and then add to soup mixture. The Veg-All vegetables are going to be done but if you add the frozen bag they need to cook in the mixture into done)
Wednesday, October 27, 2010
Cracker Candy
2 sticks butter
1 cup brown sugar
8 oz. semi-sweet chocolate chips
Preheat oven to 400 degrees. Line a 9x13 inch jellyroll pan with foil, and place saltines over entire pan. Over medium heat, bring butter and brown sugar to a boil for 3 minutes or until frothy. Remove from heat and pour over crackers. Bake for 5 minutes. Remove from oven an sprinkle with chocolate chips. Return to over for an additional 5 minutes. Remove from oven and let sit for 5 minutes. Using a metal spatual, spread chocolate over crackers. Refrigerate pan for 1 hour or until chocolate is firm. Remove from frig and break into pieces. Store in an airtight container.
Yield: 1 pound candy
Emily Burgess, Madison
Unwrapped - Supplement to MS Magazine - November/December 2010
Coconut Bars
1 stick margarine
1/3 cup oil
1 cup sugar
1 cup light brown sugar
2 eggs
1 tbsp. vanilla
1 cup coconut
1-1/2 cups oats
1 cup plain flour
1 tsp. salt
Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick spray. With mixer, cream margarine, oil & sugars. Add eggs, one at a time, and blend well. Add vanilla. Stir in coconut, oats, flour, and salt, and beat well. Pour batter into pan and smooth top with spoon. Bake for 30-35 minutes. Cool and cut into bars or shaped.
Yield: 24 bars
Edith Mangum, Terry
Unwrapped - Supplement to MS Magazine - November/December 2010
1/3 cup oil
1 cup sugar
1 cup light brown sugar
2 eggs
1 tbsp. vanilla
1 cup coconut
1-1/2 cups oats
1 cup plain flour
1 tsp. salt
Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick spray. With mixer, cream margarine, oil & sugars. Add eggs, one at a time, and blend well. Add vanilla. Stir in coconut, oats, flour, and salt, and beat well. Pour batter into pan and smooth top with spoon. Bake for 30-35 minutes. Cool and cut into bars or shaped.
Yield: 24 bars
Edith Mangum, Terry
Unwrapped - Supplement to MS Magazine - November/December 2010
Cranberry Cake
1 - 8 oz. pkg. cream cheese
2 sticks margarine
1 1/2 cup sugar
1 tsp. vanilla
1 tsp. ground cinnamon
4 eggs
2 cups self rising flour
1-1/2 cups fresh choppped cranberries
1 cup coarsely chopped pecans
Glaze:
1-1/2 cup confectioner's sugar
2 tbsp. milk
Preheat over on 32 5 degrees. Spray a 10 inch fluted bundt pan with nonstick baking spray. In a large bowl, beat cream cheese, margarine, sugar, vanilla, and cinnamon with mixer until fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and add to batter, mixing well. Stir in chopped cranberries and pecans. Pour into prepared pan, and bake for 1 hour and 15 minutes or until a wooden pick inserted near the center comes out clean. Cool on wire rack 10 minutes. Remove from pan, and cool thoroughly. Combine confectioner's sugar and milk and mix well. Drizzle over cake.
Yield: 12-16 servings
At the Table with Patty Roper
Unwrapped - Supplement to MS Magazine - November/December 2010
2 sticks margarine
1 1/2 cup sugar
1 tsp. vanilla
1 tsp. ground cinnamon
4 eggs
2 cups self rising flour
1-1/2 cups fresh choppped cranberries
1 cup coarsely chopped pecans
Glaze:
1-1/2 cup confectioner's sugar
2 tbsp. milk
Preheat over on 32 5 degrees. Spray a 10 inch fluted bundt pan with nonstick baking spray. In a large bowl, beat cream cheese, margarine, sugar, vanilla, and cinnamon with mixer until fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and add to batter, mixing well. Stir in chopped cranberries and pecans. Pour into prepared pan, and bake for 1 hour and 15 minutes or until a wooden pick inserted near the center comes out clean. Cool on wire rack 10 minutes. Remove from pan, and cool thoroughly. Combine confectioner's sugar and milk and mix well. Drizzle over cake.
Yield: 12-16 servings
At the Table with Patty Roper
Unwrapped - Supplement to MS Magazine - November/December 2010
Mini Tomato Tarts
1 - 10 oz. can Ro-tel tomatoes, drained
1 cup mayo
1 - 3 oz. pkg. bacon bits
1 cup shredded swiss cheese
3 - 10 oz. pkg. mini filo shells, thawed
Preheat over to 350 degrees. Combine drained tomatoes, mayo, bacon bits & cheese. Fill shells & bake for 10 -15 minutes. Delicious warm or at room temperature.
Yield: 45 tarts
Easy Parties by Patty Roper
Unwrapped - Supplement to MS Magazine November/December 2010
1 cup mayo
1 - 3 oz. pkg. bacon bits
1 cup shredded swiss cheese
3 - 10 oz. pkg. mini filo shells, thawed
Preheat over to 350 degrees. Combine drained tomatoes, mayo, bacon bits & cheese. Fill shells & bake for 10 -15 minutes. Delicious warm or at room temperature.
Yield: 45 tarts
Easy Parties by Patty Roper
Unwrapped - Supplement to MS Magazine November/December 2010
Tuesday, October 26, 2010
Linda's Pasta Salad
1 Pkg. Tricolor noodles (such as Rotini)
1 bunch green onions chopped
2 large tomatoes or 1 box cherry tomatoes (Sliced or chopped)
1 large cucumber
1 green, red & yellow bell pepper, chopped (can use 1/2 of each)
1 small can sliced black olives, drained
1/2 bottle McCormick salad seasonings
1 pkg. sliced pepporoni, halved
2 cups cubed mozzarella cheese or provalone)
2 cups cubed chicken or 3 bags small salad shrimp
Dressing:
1/2 cup vegetable oil
1/3 cup red wine vinegar
1 teaspoon Italian seasonings
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
or 1 Large Bottle Italian Dressing
Cook pasta according to pkg. Rinse with cold water and drain well. Put in large serving bowl. Combine all other ingredients except dressing and mix well. In small bowl combine dressing, mix and pour over salad. Toss to coat and refrigerate. Serves 14.
Linda Chennault
1 bunch green onions chopped
2 large tomatoes or 1 box cherry tomatoes (Sliced or chopped)
1 large cucumber
1 green, red & yellow bell pepper, chopped (can use 1/2 of each)
1 small can sliced black olives, drained
1/2 bottle McCormick salad seasonings
1 pkg. sliced pepporoni, halved
2 cups cubed mozzarella cheese or provalone)
2 cups cubed chicken or 3 bags small salad shrimp
Dressing:
1/2 cup vegetable oil
1/3 cup red wine vinegar
1 teaspoon Italian seasonings
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
or 1 Large Bottle Italian Dressing
Cook pasta according to pkg. Rinse with cold water and drain well. Put in large serving bowl. Combine all other ingredients except dressing and mix well. In small bowl combine dressing, mix and pour over salad. Toss to coat and refrigerate. Serves 14.
Linda Chennault
Williams-Sonoma Pumpkin Butter Dip
1/2 standard block cream cheese
3-4 tbsp. pumpkin butter
3-4 tbsp. green onions, chopped fine
3-4 tbsp. pecans, chopped fine
3-4 tbsp. crisp chopped bacon
Cut a block of cream cheese in half lengthwise, spread on a platter or plate to be about 1/4" thick. Spread top of cream cheese with Pumpkin Butter, 3-4 tbsp, or more if you'd like...enough to cover. Cover generously with pecans, green onions, bacon, in layers, 3-4 tbsp., to your liking. Serve with wheat thins, triscuits, pretzels.... For a larger crowd, do a whole block and more pumpking butter and topppings. Enjoy!
3-4 tbsp. pumpkin butter
3-4 tbsp. green onions, chopped fine
3-4 tbsp. pecans, chopped fine
3-4 tbsp. crisp chopped bacon
Cut a block of cream cheese in half lengthwise, spread on a platter or plate to be about 1/4" thick. Spread top of cream cheese with Pumpkin Butter, 3-4 tbsp, or more if you'd like...enough to cover. Cover generously with pecans, green onions, bacon, in layers, 3-4 tbsp., to your liking. Serve with wheat thins, triscuits, pretzels.... For a larger crowd, do a whole block and more pumpking butter and topppings. Enjoy!
Rolo Pretzel Appetizer
12 oz. bag of chewy caramels in Milk chocolate under the name of ROLO.
Bag of mini pretzels
Pecans
Put pretzels in a layer on a baking sheet. Add a ROLO to each pretzel.
Bake at 350 until it starts to melt.
Take out and immediately add a pecan to the center and lightly press down to where the pecan sets into the caramel.
Bag of mini pretzels
Pecans
Put pretzels in a layer on a baking sheet. Add a ROLO to each pretzel.
Bake at 350 until it starts to melt.
Take out and immediately add a pecan to the center and lightly press down to where the pecan sets into the caramel.
Phyllo Roast Beef Cups
1 - 8 oz. cream cheese, softened
1/3 cup mayonnaise
1 - 3 tbls. prepared horseradish
1/2 tsp. dried dill weed
2 cups chopped deli roast beef
1 red bell pepper, diced (I left this out on mine)
3-5 pkgs. (15 count each) frozen mini phyllo pastry cups, thawed
1/4 cup chopped flat-leaf parsley (I used bottle)
In medium bowl, beat cream cheese until fluffy. Gradually add mayo and horseradish; beat until smooth. Stir in dill weed. Add roast beef and bell pepper. Cover this mixture and refrigerate until time to serve.
Using a small teaspoon, fill each pastry cup with some of the roast beef mixture. Place on serving platters and sprinkle with parsley. Yields about 60 -75 cups.
1/3 cup mayonnaise
1 - 3 tbls. prepared horseradish
1/2 tsp. dried dill weed
2 cups chopped deli roast beef
1 red bell pepper, diced (I left this out on mine)
3-5 pkgs. (15 count each) frozen mini phyllo pastry cups, thawed
1/4 cup chopped flat-leaf parsley (I used bottle)
In medium bowl, beat cream cheese until fluffy. Gradually add mayo and horseradish; beat until smooth. Stir in dill weed. Add roast beef and bell pepper. Cover this mixture and refrigerate until time to serve.
Using a small teaspoon, fill each pastry cup with some of the roast beef mixture. Place on serving platters and sprinkle with parsley. Yields about 60 -75 cups.
Assorted Pinwheel Recipes
Ham & Onion:
Deli sliced ham
softened cream cheese
Green onions
Directions: spread the cream cheese on one side of ham, add onions vertically at one end of ham slice. Roll together lengthwise. Chill - before serving slice the rolls into one inch pieces.
Mexican Style:
8 oz. sour cream
1 pkg. 8 oz. cream cheese, softened
1 can (4 0z.) diced green chilies, well drained
1 cup grated cheese
1/2 cup chopped green onion
garlic powder to taste
Directions: Mix all the filling ingredients together. Divide the filling and spread evenly over the tortillas. Roll up tortillas tightly and cover with plastic wrap, twisting ends. Refrigerate for several hours. Unwrap; cut in slices about an inch thick.
Spicy Ham:
8 ounces cream cheese, softened
1 tsp. onion, grated
1 tsp. prepared horseradish
1 dash Worcestershire sauce
15 thin ham slices
Directions: Blend cream cheese, onion, horseradish and Wor. sauce until they are a spreading consistency. Spread each ham slice with cheese mixture. Chill. Just before serving, slice into one inch slices. Also great with roast beef.
Deli sliced ham
softened cream cheese
Green onions
Directions: spread the cream cheese on one side of ham, add onions vertically at one end of ham slice. Roll together lengthwise. Chill - before serving slice the rolls into one inch pieces.
Mexican Style:
8 oz. sour cream
1 pkg. 8 oz. cream cheese, softened
1 can (4 0z.) diced green chilies, well drained
1 cup grated cheese
1/2 cup chopped green onion
garlic powder to taste
Directions: Mix all the filling ingredients together. Divide the filling and spread evenly over the tortillas. Roll up tortillas tightly and cover with plastic wrap, twisting ends. Refrigerate for several hours. Unwrap; cut in slices about an inch thick.
Spicy Ham:
8 ounces cream cheese, softened
1 tsp. onion, grated
1 tsp. prepared horseradish
1 dash Worcestershire sauce
15 thin ham slices
Directions: Blend cream cheese, onion, horseradish and Wor. sauce until they are a spreading consistency. Spread each ham slice with cheese mixture. Chill. Just before serving, slice into one inch slices. Also great with roast beef.
Fried Dill Pickles
1/2 cup of flour
2 eggs
1/4 cup milk
1 Jar of sliced pickles
Apply vegetable oil in frying pan close to an inch thick. Mix milk and eggs together. Dip pickles in mixture, then in the flour. Place the pickles in the frying pan until they are golden brown. Serve with ranch or dipping sauce.
Alex Stuart
Neshoba Democrat - 2010
2 eggs
1/4 cup milk
1 Jar of sliced pickles
Apply vegetable oil in frying pan close to an inch thick. Mix milk and eggs together. Dip pickles in mixture, then in the flour. Place the pickles in the frying pan until they are golden brown. Serve with ranch or dipping sauce.
Alex Stuart
Neshoba Democrat - 2010
Sour Cream Pinwheels
1 pkg. crescent Rolls
4 ounces sour cream
1 pkg. bacon bits
1 pkg. shredded cheese
Unroll the crescents (do not tear apart). Spread the sour cream sparingly on the dough. Sprinkle the bacon bits and shredded cheese on top of sour cream.
Roll all together into log and then wrap it in wax paper. Freeze for close to 30 minutes to an hour. Once taken out of freezer, slice the log into 1 inch thick circles. Bake at 350 degrees until golden brown (15 - 20 minutes).
Alex Stuart - Neshoba Democrat 2010
4 ounces sour cream
1 pkg. bacon bits
1 pkg. shredded cheese
Unroll the crescents (do not tear apart). Spread the sour cream sparingly on the dough. Sprinkle the bacon bits and shredded cheese on top of sour cream.
Roll all together into log and then wrap it in wax paper. Freeze for close to 30 minutes to an hour. Once taken out of freezer, slice the log into 1 inch thick circles. Bake at 350 degrees until golden brown (15 - 20 minutes).
Alex Stuart - Neshoba Democrat 2010
Betty Crocker Strawberry & Cream Cupcakes
1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups strawberry-flavored soda pop
Vegetable oil and egg whites called for on cake mix box
Red food color
1 container (1 lb) Betty Crocker® Rich & Creamy® cream cheese frosting
1/2 cup Betty Crocker® white candy sprinkles
Fresh strawberries, if desired
Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes, substituting soda pop for the water and using oil and egg whites. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes
Stir 1 or 2 drops food color into frosting. Frost cupcakes.
In small resealable food-storage plastic bag, place sprinkles and 1 drop food color; seal bag. Gently shake and massage sprinkles until mixture is various shades of pink; sprinkle around edges of frosted cupcakes. Garnish with fresh strawberries
1 1/4 cups strawberry-flavored soda pop
Vegetable oil and egg whites called for on cake mix box
Red food color
1 container (1 lb) Betty Crocker® Rich & Creamy® cream cheese frosting
1/2 cup Betty Crocker® white candy sprinkles
Fresh strawberries, if desired
Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes, substituting soda pop for the water and using oil and egg whites. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes
Stir 1 or 2 drops food color into frosting. Frost cupcakes.
In small resealable food-storage plastic bag, place sprinkles and 1 drop food color; seal bag. Gently shake and massage sprinkles until mixture is various shades of pink; sprinkle around edges of frosted cupcakes. Garnish with fresh strawberries
Mayonnaise Muffins
1 cup all purpose flour
1/4 cup mayonnaise
1 large tablespoon sugar
1/2 cup milk
In a large bowl, mix all ingredients together. Spray muffin pan with nonstick baking spray. Fill cups of pan 2/3 full and bake for 12 to 15 minutes at 400 degrees.
Yield: 6 large muffins or 12 mini muffins
Mississippi Magazine
Juy/August 2010
Friday, August 13, 2010
Corn Casserole
2 can creamed corn
1 stick butter, melted
1 pkg. Martha White Mexican Cornbread Mix
1 cup Sour Cream
1 cup grated cheese
Mix and pour into greased 9x13 dish and cook for 30 - 45 minutes on 350 degrees.
Ground Beef and Baked Bean Casserole
Ground Beef Casserole
2 T Olive Oil
2 lg. onions, chopped
1 lb. ground beef
2 - 15oz. can baked beans
2 medium tomatoes, chopped finely (about 1 cup)
1/4 cup packed light brown sugar
1 T Dijon mustard
1-1/4 t. salt
1/2 t. black pepper
5 slices bacon
Preheat oven to 350 degrees. Coat a 2 qt. casserole with Pam. In large skillet, heat oil over medium heat. Add onions and cook for 5 minutes. Add ground beef. Cook 10 minutes or until brown. In large bowl, combine beef mixture with remaining ingredients except bacon. Mix well. Pour into casserole dish and put bacon on top. Cover with foil and cook for 45 minuteres. Broil 1-2 minutes to crisp bacon on top.
2 T Olive Oil
2 lg. onions, chopped
1 lb. ground beef
2 - 15oz. can baked beans
2 medium tomatoes, chopped finely (about 1 cup)
1/4 cup packed light brown sugar
1 T Dijon mustard
1-1/4 t. salt
1/2 t. black pepper
5 slices bacon
Preheat oven to 350 degrees. Coat a 2 qt. casserole with Pam. In large skillet, heat oil over medium heat. Add onions and cook for 5 minutes. Add ground beef. Cook 10 minutes or until brown. In large bowl, combine beef mixture with remaining ingredients except bacon. Mix well. Pour into casserole dish and put bacon on top. Cover with foil and cook for 45 minuteres. Broil 1-2 minutes to crisp bacon on top.
Wednesday, July 28, 2010
Fresh Peach Pie
Filling: 3 ozs. cream cheese & 3 tablespoon sour cream. Spread on pie crust.
Add 1 cup mashed peaches in a boiler with 3/4 cup water, 1 cup sugar and 3 tablespoons corn starch. Cook until thick and add 2 cups sliced peaches on top.
Mary Quinn
7/23/10
Chicken Pasta
Cut chicken breast into bite size pieces. Put 1-1/2 tablespoons olive oil in skillet and add chicken. Let cook until chicken is done. In separate skillet, put 2 tablespoons olive oil. Cut up three tomatoes and add to oil. Add 2 cloves garlic, 2 tablespoons parsley, 2 tablespoons basil and 2 tablespoons lemon juice. Salt and pepper and let simmer about 20 minutes. Add chicken and let simmer. Cook pasta in a separate pan. Put pasta on plate, add sauted chicken and spinkle with Ramona or parrmesan cheese.
Mary Quinn
7/23/10
Wednesday, July 7, 2010
Strawberry Pie
2 Graham Cracker Crusts
1 box powdered sugar
1 8 ounce cream cheese
1 large Cool Whip
Cream together sugar and cream cheese. Fold Cool Whip into mixture. Dice one box fresh strawberries and add to mixture. Pour in two pie crusts and chill. Delicious!
The Neshoba Democrat - Just Among Friends
Linda Waltman
July 7, 2010
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