Strawberry Cheesecake Trifle

8 ozs. cream cheese, softened

1 cup sour cream

1/2 cup cold milk

3.4 oz. instant vanilla pudding mix

12 ozs. Cool Whip, thawed

1 -1/2 cups crushed butter crackers

1/4 cup melted margarine

2 cans strawberry pie filling

In a large bowl, beat the cream cheese until smooth.  Add the sour cream and mix well.   In a small mixing bowl, beat milk and pudding mix on low speed for two minutes.   Stir into cream cheese mixture.   Fold in Cool Whip.

Toss the crackers and butter together.

In a trifle bowl, layer half the cream cheese mixture, crumbs and pie filling.   Repeat layers.   Refrigerate until ready to serve.

Debbie Brister

The Neshoba Democrat

3/31/10

Honey Mustard Chicken

1 pack of chicken strips

Bring 1/2 cup  honey, 2 tablespoons mustard and a dash of lemon to a boil.  Salt and pepper as desired.  Cook in the crock pot until chicken is done - this is the best way for it to soak up all the flavors.  (But can be cooked in the oven).
Jennifer Alford Walker

Easy Chicken Pie

4 large chicken breasts cooked and deboned
1 can cream of chicken soup
1 can chicken broth
1 cup self-rising flour
1 cup milk
1 stick margarine melted

Cut the cooked chicken into small pieces.   Put chicken into a shallow casserole dish and add the cream of chicken soup and chicken broth.

In a separate bowl mix the flour, milk, and the margarine.  Pour mixture evenly over chicken and bake at 375 degrees for 1 hour.  You may also add any vegetables you like to the Easy Chicken Pie.

Pink Easter Salad

1 can sweetened condensed milk

1/3 cup lemon juice

1 - 8 oz. crushed pineapple, drained well

1 can cherry pie filling

1 large carton Cool Whip

1 cup chopped pecans

1 - 11 oz. can mandarin oranges, drained well

1 cup minature marshmallows (optional)

Beat condensed milk with lemon juice until thick.  Add remaining ingredients, mixing well.   Chill before serving several hours or overnight.

Kara Kimbrough - Clarion Ledger 4/24/2010

Corn Casserole

1 can of cream corn

1 can of whole kernel corn, drained

1 box Jiffy Cornbread Mix

1 - 16 oz. sour cream

1/2 stick melted butter (optional)

Mix all ingredients and place in 9 x 12 baking dish.  Bake at 350 degrees for 30 to 45 minutes or until casserole has browned on top.

Neshoba Democrat

3/17/10

It's A Miracle Pie

1 cup sugar

4 eggs

2 cups milk

1/2 cup melted butter

1 cup flake coconut

1/2 cup all-purpose flour

1 teaspoon vanilla

1 pinch of salt

Pre-heat oven to 300 degrees.  Throw all ingredients into the blender.  Use the mix cycle.  As it is all mixing, lightly butter and flour coat a 10" pie pan.  Pour mixture into the pan and bake until it sets - about one hour.  It makes it's own crust - it's a miracle.

Jill Conner Browne

From the Sweet Potato Queens Big A-- Cookbook

Clarion Ledger - 3/17/10

Chicken Salad

4 cups cooked and chopped chicken breasts

1 tablelspoon lemon juice

3/4 cups diced celery

1 cup toasted and chopped pecans

1/2 cup sweetened, dried cranberries

Salt, black pepper and white pepper to taste

1 cup mayo

Leaf lettuce and tomato slices

1 (3 ounce) package real bacon bits

Sprinkle chicken pieces with lemon juice.  Stir in celery, pecans, cranberries, salt and peppers.   Blend in mayo.   Serve on a lettuce leaf with a tomato slice and sprinkle with bacon bits.  Yield:  8 servings.

Mississippi Magazine

March, 2010

Doritos Casserole

1 Bag Doritos

1 lb. Ground Beef

1 Can Rotel

1 Can Cream of Mushroom Soup

1 Can Cream of Chicken Soup

1 Small Bag Grated Cheese

Brown ground beef and drain.   Mix in rest of ingredients.  In casserole dish, line with chips, mixture, another layer of chips and mixture with cheese on the top.   Cook on 375 degrees until the cheese is melted.

Jamie Buckley

The Neshoba Democrat

3/3/10

Coconut Cake

1 box white cake mix

1 - 1/2 cup sugar

1 cup milk

1 large carton cool whip

1 6 oz. pkg. frozen coconut

Mix cake as directed and cook in sheet cake pan.  Combine sugar and milk, boil for 2 - 3 minutes.  Punch holes in top of cake with toothpick (I usually use a fork).   Pour milk and sugar over cake.   When cake cools, top with cool whip and sprinkle the coconut on top. 

Pam Cheatham

Rock and Roll Cake

1 Duncan Hines yellow cake mix

2 cups sugar

1 can crushed pineapple (crushed)

1 box confectioners sugar

1 stick margarine

8 oz. cream cheese

1 cup chopped pecans (sometimes I use more)

Mix and bake cake according to pkg. directions.   Boil 2 cups sugar and crushed pineapple for 5 minutes.  While cake is hot, punch holes in cake and pour pineapple mixture over it.   Mix remaining ingredients well and ice cake.   Make sure cake has completely cooled before icing.

Pam Cheatham

Will You Be My Valentine's Steak

2 - 8 oz. steaks

Marinade

1 stick melted butter

1 teaspoon garlic powder

pinch of onion powder

pinch of salt and pepper

McCormick Grill Mates Montreal Steak Seasoning

Whisk solid ingredients into melted butter.   Place steak in ziplock bag and pour marinade over the steaks.   Marinate in frig at least two hours.   Remove and place ziplock bag in shallow pan of lukewarm water to soften butter.  Grill steaks (top with steak seasoning to taste) on both sides until desired doneness is achieved.

Kara Kimbrough
Clarion Ledger
2/10/10

KPPD Quick Chicken

3/4 cup regular rice

1 can soup - your choice of cream of celery, chicken or mushroom

1 package onion soup mix mixed  with 2 1/4 cups of water

2 - 2-1/2 lbs. chicken pieces

Mix all ingrediuents together and bake in moderate oven until chicken is tender.

Kay Hillman

The Neshoba Democrat

February 3, 2010

Mini Tomato Tarts

1 (10 ounce) can Ro-Tel tomatoes, drained

1 cup mayo

1 (3 ounce) package real bacon bits

1 cup shredded Swiss cheese

3 (1.9 ounce) packages mini filo shells, thawed

Preheat oven to 350 degrees.   Combine tomatoes, mayo, bacon bits, and cheese.  Fill shells and bake for 10 - 15 minutes.  Yield:   45 tarts

Mississippi Magazine - Wedding Register - January 2010

Wedding Biscuits

These biscuits are light and are made with Pioneer Baking Mix.  The biscuits can be easily made the day before, split in half with a serrated knife and wrapped tightly in foil.  Reheat in a warm oven.

3 cups Pioneer Baking Mix

3 tablespoons butter, cut into pieces

1 cup milk

Preheat oven to 450 degrees.   Place baking mix in a bowl and cut butter into mix with a pastry cutter or 2 knives.  Add milk and stir gently with a fork until mixture holds together.  Turn dough out on a lightly floured board and lightly knead for 1 minute.  Roll dough out to 1/2 inch thickness.  Cut biscuits into two-inch circles with a biscuit cutter and place on a lightly greased cookie sheet.  Bake for 10 -20 minutes.  Remove from oven and brush with butter.

Fill with ham slices and serve homemade mayo and Jezebel sauce on the side.   Yield:  18 biscuits

Mississippi Magazine - Wedding Register - January 2010

Cream of Potato Soup

8 slices bacon

1 cup water

3 medium potatoes, cubed

1/2 cup chopped onion

1 (103/3-ounce) can cream of chicken soup

1 (8 ounce) container sour cream

1 1/2 cup milk

1 tablelspoons parsley flakes

Fry bacon in large boiler.  Drain, crumble, and put aside for top of soup.

Drain pan but do not wash.   Add one cup water, cubed potatoes, and onions and bring to a boil.  Lower heat and simmer 20 minutes on low, covered.   Add soup and sour cream.  Add milk gradually.   Simmer until hot.   Sprinkle parsley and bacon on top.  Yield:  6 servings.

Evelyn Slay, Pearl - Mississippi Magazine Wedding Register, January 2010

Cornbread

2 cups self rising cornmeal

1/2 cup all purpose flour

1 egg

3/4 cup buttermilk, plus 1/2 cup water

1 teaspoon melted shortening

1 teaspoon melted shortening for skillet

Mix all ingredients together.  Heat one teaspoon shortening in 10 inch iron skillet or muffin tin in oven until heated.   Sprinkle skillet or muffin tin with a small amount of cornmeal.   Pour in batter.   Bake at 400 degrees for 20 minutes.  Yield:  8 servings.  Evelyn Slay, Pearl.   Mississippi Magazine Wedding Register, January 2010

Chicken Vegetable Soup

3 large chicken breasts
1 (10 oz.) pkg. petit butter beans, cooked and drained
2 (14-1/2 ounce) cans chopped tomatoes, liquid included
2 (11 ounce) cans shoe peg corn, drained
2 can Campbell's ABC Vegetable Soup
1 soup can water
1 (8 ounce) can tomato sauce
1 1/2 teaspoons celery seed
2 tablespoons margarine
Salt and pepper to taste
1/2 teaspoon sugar

Boil chicken with enough water to cover.   Remove from bones and cut in small pieces.   Reserve broth.  Cook butter beans according to package directions and drain.  Add chopped tomatoes to chicken broth.  Cook on low 10 minutes then add butter beans, vegetable soup, can of water, tomato sauce, celery seed, chopped chicken, margarine, salt, pepper and sugar and simmer 20 minutes.   Add more water if needed.  Serve with cornbread.  Yield:  8-10 servings.  Evelyn Slay, Pearl - Mississippi Wedding Register Magazine - January 2010.

Egg Pie

1 cup sugar

1/4 cup flour

1/2 stick margarine

1 cup milk

3 eggs

1 teaspoon vanilla (or 4 tablespoons cornmeal if you want cornmeal pie)

Mix all and pour into a well greased pie pan. Cook slow - 300 degrees.   Bake for 45 minutes -forms own crust.
Shirley Smith - This is one of Mother's recipes that she has had for a long time.   It was easy to make and good.  But I did have to cook it longer than 45 minutes!

Corn Salad

1 can whole kernel corn, drained

1 tomato, chopped

1 onion, chopped

1 bell pepper,chopped

Approx. 3 tablespoons mayo

Mix all ingredients, cover and chill.

Makes a great summer dish - especially when fresh tomatoes are in season!

Easy Candy Yams

1 Package Frozen Yams

1/2 cup Brown Sugar

1/2 stick Butter

1 teaspoon Vanilla

Place frozen yams in bottom of a baking dish.   Mix brown sugar, butter and vanilla and pour over yams.  Bake at 350 degrees for 20 - 30 minutes.   *Note:   For 4 yam patties, I cut this recipe in half.

Crystal Willis - Sharing Our Best - Trinity Baptist Church Cookbook