1 can sweetened condensed milk
1 - 1/2 cup water
Whisk the above together .
1 lg. pkg. instant vanilla pudding mix
Add this to above and whisk for 2 minutes and let it stand for 2 minutes or until soft-set.
1 container cool whip - add to the above.
Cut 1 angel food cake into 1/2 inch squares and wash, cut and slice 1 container fresh strawberries.
Spoon 1/3 of the pudding mixture into bottom of trifle. Add layer of cake and then a layer of strawberries.
Spoon another 1/3 of pudding mix, layer of cake and strawberries. Top with layer of pudding mix and can add whole or halved strawberries on top for decoration.
Thursday, June 16, 2011
Friday, June 10, 2011
Layered Squash & Tomato Casserola
4 slices of bacon
3-4 small to medium summer squash, sliced
about 1/4" thick*
1 Vidalia or other sweet onion, coarsely chopped
2-3 tomatoes, coarsely chopped
Garlic salt
Kosher salt and freshly cracked black pepper
2 cups of shredded cheddar
Panko bread crumbs
Olive oil, to drizzle
Chiffonade of fresh basil, for garnish, optional
Preheat oven to 350 degrees. Cook the bacon till crisp and set aside. Once cooled, chop it.
You'll be doing two layers, so be sure to divide the bacon, veggies and cheese for each layer. Butter a 9 x 9 inch baking pan, spread a layer of half of the sliced squash across the bottom of the pan and sprinkle lightly with garlic salt. Scatter half of the chopped onion on top of the squash and half of the chopped tomatoes on top of the onion. Salt and pepper to taste, sprinkle half of the bacon on top and add half of the shredded cheese. Repeat with another layer of squash, a light sprinkle of garlic salt, onion, tomatoes, salt and pepper, bacon, and all of the remaining cheese. Sprinkle top generously with a layer of panko bread crumbs and drizzle all over with olive oil.
Bake uncovered, at 350 degrees for about 1 hour, or until tender. Sprinkle top with basil if desired, and use a slotted spoon to serve.
3-4 small to medium summer squash, sliced
about 1/4" thick*
1 Vidalia or other sweet onion, coarsely chopped
2-3 tomatoes, coarsely chopped
Garlic salt
Kosher salt and freshly cracked black pepper
2 cups of shredded cheddar
Panko bread crumbs
Olive oil, to drizzle
Chiffonade of fresh basil, for garnish, optional
Preheat oven to 350 degrees. Cook the bacon till crisp and set aside. Once cooled, chop it.
You'll be doing two layers, so be sure to divide the bacon, veggies and cheese for each layer. Butter a 9 x 9 inch baking pan, spread a layer of half of the sliced squash across the bottom of the pan and sprinkle lightly with garlic salt. Scatter half of the chopped onion on top of the squash and half of the chopped tomatoes on top of the onion. Salt and pepper to taste, sprinkle half of the bacon on top and add half of the shredded cheese. Repeat with another layer of squash, a light sprinkle of garlic salt, onion, tomatoes, salt and pepper, bacon, and all of the remaining cheese. Sprinkle top generously with a layer of panko bread crumbs and drizzle all over with olive oil.
Bake uncovered, at 350 degrees for about 1 hour, or until tender. Sprinkle top with basil if desired, and use a slotted spoon to serve.
Thursday, June 9, 2011
Oreo Truffles
1 (1 pound 2 ounce) bag Oreo cookies, crushed
1 (8 oz) package cream cheese, at room temperature
1 (24 oz.) package white almond bark (Vanilla)
Red and Blue sprinkles
Combine crushed cookies and cream cheese. Roll into balls, and refrigerate until hard. Melt white almond bark in a glass bowl inthe microwave at 2 minute intervals on defrost until melted (about 4 minutes). Dip each oreo ball into melted bark with a toothpick and allow to harden on waxed paper. Sprinkle with red and blue sprinkles. Yield: 36-40 servings.
1 (8 oz) package cream cheese, at room temperature
1 (24 oz.) package white almond bark (Vanilla)
Red and Blue sprinkles
Combine crushed cookies and cream cheese. Roll into balls, and refrigerate until hard. Melt white almond bark in a glass bowl inthe microwave at 2 minute intervals on defrost until melted (about 4 minutes). Dip each oreo ball into melted bark with a toothpick and allow to harden on waxed paper. Sprinkle with red and blue sprinkles. Yield: 36-40 servings.
Citrus Cooler
1 1/2 cups sugar
2 cups water
2 cups lemon juice
2 cups orange juice
2 cups pineapple juice
2 liters ginger ale
Dissolve sugar in water. Stir in lemon juice, orange juice and pineapple juice. Freeze for 3 hours, stirring every hour to keep slushy. Remove from freezer, add ginger ale and serve over crushed ice. Garnish with fresh fruits and mint.
2 cups water
2 cups lemon juice
2 cups orange juice
2 cups pineapple juice
2 liters ginger ale
Dissolve sugar in water. Stir in lemon juice, orange juice and pineapple juice. Freeze for 3 hours, stirring every hour to keep slushy. Remove from freezer, add ginger ale and serve over crushed ice. Garnish with fresh fruits and mint.
Lemon Pork Chops
4 bone-in pork chops
1/2 t. salt & 1/4 t. pepper
1 medium onion, cut into 1/4" slices
1 medium lemon, cut into 1/4" slices
1/4 cup packed brown sugar
1/4 cup ketchup
Place the pork chops in a 3-qt. slow cooker. Sprinkle with salt and pepper. Top with onion and lemon. Sprinkle with brown sugar; drizzle with ketchup. Cover and cook on low for 6 hours or until meat is tender. Yield: 4 servings.
1/2 t. salt & 1/4 t. pepper
1 medium onion, cut into 1/4" slices
1 medium lemon, cut into 1/4" slices
1/4 cup packed brown sugar
1/4 cup ketchup
Place the pork chops in a 3-qt. slow cooker. Sprinkle with salt and pepper. Top with onion and lemon. Sprinkle with brown sugar; drizzle with ketchup. Cover and cook on low for 6 hours or until meat is tender. Yield: 4 servings.
Monday, June 6, 2011
Divine Garlic Cheese Biscuits
These little biscuits just melt in your mouth and go with just about any meal. Slathered with melted butter along with the garlic and cheese, they can’t be beat.
2 1/2 cups self-rising flour
1/4 cup vegetable shortening
1 cup shredded Cheddar cheese
1 1/4 cups buttermilk (could use regular milk)
1 teaspoon sugar
1/2 teaspoon garlic powder
1/4 cup butter or margarine, melted
Place flour in large bowl. Cut in shortening until crumbs are the size of peas. Add garlic and sugar. Stir in cheese and milk. You can do these as drop biscuits using a tablespoon of batter and dropping onto sprayed baking sheet or you can shape them with your hands and make a larger biscuit. I did some of both with this batch just to show you. Bake in preheated 450 degree oven for 10 to 12 minutes. Brush tops with the melted butter.
2 1/2 cups self-rising flour
1/4 cup vegetable shortening
1 cup shredded Cheddar cheese
1 1/4 cups buttermilk (could use regular milk)
1 teaspoon sugar
1/2 teaspoon garlic powder
1/4 cup butter or margarine, melted
Place flour in large bowl. Cut in shortening until crumbs are the size of peas. Add garlic and sugar. Stir in cheese and milk. You can do these as drop biscuits using a tablespoon of batter and dropping onto sprayed baking sheet or you can shape them with your hands and make a larger biscuit. I did some of both with this batch just to show you. Bake in preheated 450 degree oven for 10 to 12 minutes. Brush tops with the melted butter.
Sweet Tea - The House Wine of the South
June is National Iced Tea Month. Southerners love iced tea and drink it by the gallon every month! We even like it in a Mason jar. It was Dolly Parton in the movie, Steel Magnolias, that called Southern sweet tea, "the house wine of the South". There was never a truer statement. Talk about the South and sooner or later sweet tea comes to mind. Southerners love this sweet liquid and Southern girls are taught to make it by their Southern mamas. In the South, sweet tea is appropriate for all meals and you start drinking it before you can walk. Sweet tea makes Southerners think of home, tradition, picnics and hot afternoons "sippin" sweet tea while "swayin" in the swing on the front porch. Southern girls know you can't be considered a serious Southern belle unless you know how to make sweet tea.
There are lots of ways to make sweet tea but it has to have sugar. In many cases, the more sugar the better and I prefer to use Luzianne tea.
4 family sized tea bags
1 1/2 to 2 cups sugar
3 quarts water
Bring the water to a boil. Remove from stove and add sugar so it will dissolve in the hot water. Add tea bags and let steep about 30 minutes. Pour in enough water and ice to make a gallon of tea.
(I like a couple sprigs of mint in my iced tea, too)
Some people add a pinch of baking soda. This is supposed to keep the tea from becoming cloudy. Enjoy!
I think John Egerton said it best when he said: “Iced tea is too pure and natural a creation not to have been invented as soon as tea, ice, and hot weather crossed paths”.
Celebrate National Iced Tea Month with some "sweet" Southern tea!
There are lots of ways to make sweet tea but it has to have sugar. In many cases, the more sugar the better and I prefer to use Luzianne tea.
4 family sized tea bags
1 1/2 to 2 cups sugar
3 quarts water
Bring the water to a boil. Remove from stove and add sugar so it will dissolve in the hot water. Add tea bags and let steep about 30 minutes. Pour in enough water and ice to make a gallon of tea.
(I like a couple sprigs of mint in my iced tea, too)
Some people add a pinch of baking soda. This is supposed to keep the tea from becoming cloudy. Enjoy!
I think John Egerton said it best when he said: “Iced tea is too pure and natural a creation not to have been invented as soon as tea, ice, and hot weather crossed paths”.
Celebrate National Iced Tea Month with some "sweet" Southern tea!
Thursday, June 2, 2011
Watermelon Coolers
YIELD: Makes about 8 cups (serving size: 1 cup)
PREP TIME: 30 MINUTES
FREEZE: 8 HOURS
STAND: 15 MINUTES
COURSE:Beverages, Beverages, Nonalcoholic
Preparation
1. Place watermelon cubes in a single layer in an extra-large zip-top plastic freezer bag, and freeze 8 hours. Let stand at room temperature 15 minutes.
2. Process half each of watermelon, ginger ale, water, and limeade concentrate in a blender until smooth; pour mixture into a pitcher. Repeat procedure with remaining half of ingredients; stir into pitcher, and serve immediately.
Honeydew Cooler: Substitute 8 cups (1/2-inch) honeydew melon cubes for watermelon cubes and 1 (6-oz.) can frozen lemonade concentrate for limeade concentrate; proceed as directed.
Per (1-cup) serving: Calories 118; Fat 0.3g (sat 0.1g, mono 0g, poly 0.1g); Protein 1g; Carb 30g; Fiber 1.4g; Chol 0mg; Iron 0.4mg; Sodium 36mg; Calc 15mg.
Cantaloupe Cooler: Substitute 8 cups (1/2-inch) cantaloupe cubes for watermelon, and add 2 tsp. grated fresh ginger to mixture in blender. Proceed as directed.
Per (1-cup) serving: Calories 117; Fat 0.3g (sat 0.1g, mono 0g, poly 0.1g); Protein 1.4g; Carb 29g; Fiber 0.1g; Chol 0mg; Iron 0.5mg; Sodium 32mg; Calc 19mg.
Southern Living
JUNE 200
PREP TIME: 30 MINUTES
FREEZE: 8 HOURS
STAND: 15 MINUTES
COURSE:Beverages, Beverages, NonalcoholicIngredients
8 cups (1/2-inch) watermelon cubes
1 1/2 cups ginger ale
1/3 cup water
1 (6-oz.) can frozen limeade concentrate Preparation
1. Place watermelon cubes in a single layer in an extra-large zip-top plastic freezer bag, and freeze 8 hours. Let stand at room temperature 15 minutes.
2. Process half each of watermelon, ginger ale, water, and limeade concentrate in a blender until smooth; pour mixture into a pitcher. Repeat procedure with remaining half of ingredients; stir into pitcher, and serve immediately.
Honeydew Cooler: Substitute 8 cups (1/2-inch) honeydew melon cubes for watermelon cubes and 1 (6-oz.) can frozen lemonade concentrate for limeade concentrate; proceed as directed.
Per (1-cup) serving: Calories 118; Fat 0.3g (sat 0.1g, mono 0g, poly 0.1g); Protein 1g; Carb 30g; Fiber 1.4g; Chol 0mg; Iron 0.4mg; Sodium 36mg; Calc 15mg.
Cantaloupe Cooler: Substitute 8 cups (1/2-inch) cantaloupe cubes for watermelon, and add 2 tsp. grated fresh ginger to mixture in blender. Proceed as directed.
Per (1-cup) serving: Calories 117; Fat 0.3g (sat 0.1g, mono 0g, poly 0.1g); Protein 1.4g; Carb 29g; Fiber 0.1g; Chol 0mg; Iron 0.5mg; Sodium 32mg; Calc 19mg.
Southern Living
JUNE 200
Sourdough Bread
Sourdough Bread
1 cup sourdough starter
1 1/2 cups warm water
1 1/2 teaspoons salt
1/2 cup white sugar
1/2 cup corn oil (can use vegetable or canola)
6 cups all-purpose flour
Mix sugar, oil, salt, water and starter in a large bowl. Add flour. Turn out onto floured surface and knead several times until forms a ball adding flour if needed. Place the dough into a large, oiled bowl, turn once so that dough will be greased, cover with clean dish towel and let rise overnight.
The next day, punch the dough down, turn out onto floured surface, knead for several minutes, divide in half, place in 2 greased bread pans. Cover and let double in size. Bake at 350 degrees for 40 to 45 minutes or until golden brown. Turn out to cool.
Sourdough Starter
3 tablespoons instant mashed potato flakes
3 tablespoons white sugar
1 cup warm water
2 1/4 teaspoons active dry yeast or one package
Combine all ingredients in a glass container, stir with wooden spoon. Cover with clean dish cloth or cheese cloth and let sit for 5 days, stirring daily with wooden spoon. Do not refrigerate.
On the morning of the 5th day, feed the starter 3 tablespoons instant potatoes, 3 tablespoons sugar, and 1 cup warm water. Stir and cover and let stand until evening or at least 6 hours.
Remove one cup of starter and place the bowl in the refrigerator covered with saran wrap leaving a small opening on each side of the wrap. The starter needs to be able to breathe.
Every 5 days repeat feeding instructions and remove 1 cup and discard or make bread.
1 cup sourdough starter
1 1/2 cups warm water
1 1/2 teaspoons salt
1/2 cup white sugar
1/2 cup corn oil (can use vegetable or canola)
6 cups all-purpose flour
Mix sugar, oil, salt, water and starter in a large bowl. Add flour. Turn out onto floured surface and knead several times until forms a ball adding flour if needed. Place the dough into a large, oiled bowl, turn once so that dough will be greased, cover with clean dish towel and let rise overnight.
The next day, punch the dough down, turn out onto floured surface, knead for several minutes, divide in half, place in 2 greased bread pans. Cover and let double in size. Bake at 350 degrees for 40 to 45 minutes or until golden brown. Turn out to cool.
Sourdough Starter
3 tablespoons instant mashed potato flakes
3 tablespoons white sugar
1 cup warm water
2 1/4 teaspoons active dry yeast or one package
Combine all ingredients in a glass container, stir with wooden spoon. Cover with clean dish cloth or cheese cloth and let sit for 5 days, stirring daily with wooden spoon. Do not refrigerate.
On the morning of the 5th day, feed the starter 3 tablespoons instant potatoes, 3 tablespoons sugar, and 1 cup warm water. Stir and cover and let stand until evening or at least 6 hours.
Remove one cup of starter and place the bowl in the refrigerator covered with saran wrap leaving a small opening on each side of the wrap. The starter needs to be able to breathe.
Every 5 days repeat feeding instructions and remove 1 cup and discard or make bread.
Wednesday, June 1, 2011
Cube Steak and Gravy
We love cube steak and gravy. It is a quick and easy recipe. Just add bread, side dish and salad and you got a meal.
1 1/2 to 2 pounds cube steak
1/4 cup flour
1/4 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/2 cup oil
1 (14 ounce) can beef broth
1 onion, cut into rings
1 package dry onion soup mix
Mix flour, pepper, salt, and garlic powder in a shallow dish. Coat cube steak with flour mixture. In a skillet heat oil and cook steak about five minutes on each side until brown and done on inside. Remove steak from pan. Add beef broth, onion, and dry onion soup mix to pan and cook until onions are done. Can thicken gravy with a little of the leftover flour if you want it thicker. Serve gravy as a side or pour over steak. Serves 4. Enjoy!
1 1/2 to 2 pounds cube steak
1/4 cup flour
1/4 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/2 cup oil
1 (14 ounce) can beef broth
1 onion, cut into rings
1 package dry onion soup mix
Mix flour, pepper, salt, and garlic powder in a shallow dish. Coat cube steak with flour mixture. In a skillet heat oil and cook steak about five minutes on each side until brown and done on inside. Remove steak from pan. Add beef broth, onion, and dry onion soup mix to pan and cook until onions are done. Can thicken gravy with a little of the leftover flour if you want it thicker. Serve gravy as a side or pour over steak. Serves 4. Enjoy!
Thursday, May 26, 2011
Macaroni Salad
Each year when the weather starts getting warm, I start thinking about salads. You will love this one and it makes a wonderful addition to any meal, picnic, or potluck.
2 cups uncooked macaroni
1/2 cup chopped onion
1 cup chopped celery
1 carrot, shredded
1 cup radishes, chopped
1 large tomato, chopped
1 small cucumber, peeled and chopped
1 cup mayo
1 cup cooked ham, chopped
Cook the macaroni according to package directions. Drain and rinse with cold water to stop the cooking process. Add the mayo, along with the rest of the ingredients. Mix well and chill. Makes about 2 quarts of salad. Keeps several days in the refrigerator.
2 cups uncooked macaroni
1/2 cup chopped onion
1 cup chopped celery
1 carrot, shredded
1 cup radishes, chopped
1 large tomato, chopped
1 small cucumber, peeled and chopped
1 cup mayo
1 cup cooked ham, chopped
Cook the macaroni according to package directions. Drain and rinse with cold water to stop the cooking process. Add the mayo, along with the rest of the ingredients. Mix well and chill. Makes about 2 quarts of salad. Keeps several days in the refrigerator.
Crock Pot Barbecued Chicken
This crock pot barbecued chicken will make your mouth water! The sauce is wonderful and gives the chicken a great spicy flavor. You can make this using any parts of the chicken or the entire bird. Just double or triple the recipe for the sauce.
2 - 4 boneless skinless chicken breasts
2/3 cup tomato ketchup
1 tablespoon apple cider vinegar
1/4 cup butter or margarine, melted
1/4 cup onion, chopped
1 tablespoon brown sugar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon liquid smoke
1/4 teaspoons celery seeds
1/4 teaspoon minced garlic
1/4 teaspoon black pepper
Whisk all ingredients together in a bowl. Place chicken in slow cooker and cover with sauce. Cook on low for 7 – 8 hours or high 4 – 5 hours. Enjoy!
Note: This sauce could be used on pork as well as chicken. It gives both meats a great flavor.
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.
Wednesday, May 25, 2011
Seasoned Fries
Seasoned Oven-Baked Fries
3 Idaho potatoes
2 tsp vegetable oil
1/4 tsp seasoning salt
salt and pepper to taste
Preheat oven to 450 degrees. Cut potatoes into 1/2 inch sticks and place in a bowl. Add oil, seasoning salt, salt & pepper to the potatoes and toss to coat.
Spread potatoes on an aluminum foil covered baking sheet.Bake for 10 minutes, stir fries, and bake for 10 more minutes. Broil for 2 additional minutes to get a crunchy fry. Serve with steak sandwiches and enjoy!
3 Idaho potatoes
2 tsp vegetable oil
1/4 tsp seasoning salt
salt and pepper to taste
Preheat oven to 450 degrees. Cut potatoes into 1/2 inch sticks and place in a bowl. Add oil, seasoning salt, salt & pepper to the potatoes and toss to coat.
Spread potatoes on an aluminum foil covered baking sheet.Bake for 10 minutes, stir fries, and bake for 10 more minutes. Broil for 2 additional minutes to get a crunchy fry. Serve with steak sandwiches and enjoy!
Saturday, May 21, 2011
Banana Pie with Shortbread Cookie Crust
Banana Pie with Shortbread Cookie Crust
If the banana slices are layered between divided filling, it helps to keep them from early browning and it doesn't tend to affect the texture of the crust either, like placing slices directly on the crust does. The combination of the shortbread crust with the buttery cream cheese filling and bananas was just amazing. Take that over the top with a whipped cream topping... ... a sprinkle of chopped pecans and a drizzle of chocolate syrup.
To finish, I had set aside some of the shortbread crumbs and sprinkled those on top just before serving. This turned out to be an excellent dessert I am sure you will love.
Banana Pie with Shortbread Cookie Crust
From the Kitchen of Deep South Dish
Homemade Crust:
2 (4.2 ounce) boxes of shortbread cookies
finely crushed, reserving 2 tablespoons for garnish
1 tablespoon of granulated sugar
1/4 cup of unsalted butter, melted
Preheat oven to 350 degrees. Butter a deep dish glass pie pan.
Combine the crushed shortbread cookies with the sugar and melted butter until well mixed. Pour and press evenly into the pie plate and up the sides. Bake at 350 degrees for about 12 to 15 minutes, or until golden brown. Remove and set aside until fully cooled, about 1 hour.
Filling:
1/2 block (4 ounces) of cream cheese, softened at room temperature
1/4 cup of unsalted butter, softened at room temperature
1-1/2 cups of sifted powdered sugar (sift then
measure), set aside 3 tablespoons
1/4 cup of heavy whipping cream
1 teaspoon of pure vanilla extract
3 to 4 bananas
Juice of one lemon
Topping:
1 cup of heavy whipping cream
The 3-tablespoons of reserved shifted powdered sugar
1/4 cup of chopped pecans, to garnish
Melted chocolate or Hershey's syrup, to drizzle
Set aside 3 tablespoons of the sifted powdered sugar. Beat together the cream cheese and butter until creamy. Mix on medium low, adding the powdered sugar (except for the reserved tablespoons) and cream, beginning and ending with the powdered sugar, until mixed in well. Stir in the vanilla; set aside.
Cut the bananas into thin slices, about 1/4 inch, and toss very lightly in a small bowl with the lemon juice.
Place half of the cream cheese mixture into the bottom of the fully cooled pie crust and carefully spread it out all over the bottom of the crust. An offset spatula works especially well for this. Using a slotted spoon to drain, transfer the bananas and add them to the top of the cream cheese mixture. Place the rest of the cream cheese filling on top of the bananas and carefully spread it out into an even layer.
Beat the whipped cream in a mixer until it begins to foam up. Gradually add the reserved powdered sugar and beat until fully whipped and soft peaks are formed.
Spread the whipped cream topping evenly over the top of the second cream cheese layer. Sprinkle the top with chopped pecans and then drizzle with the chocolate syrup. Just before serving, garnish the top with the reserved shortbread crumbs.
Note: I used Walker's shortbread cookies. Can substitute another shortbread cookie brand, homemade shortbread crust, a store-bought Keebler Ready Crust Shortbread Crust or other prepared pie crust.
Tip: Slice number one out of a pie is always a challenge to extract in one neat piece. Sometimes it helps if after slicing into the first piece, to go ahead and slice out a second piece before trying to remove the first piece.
If the banana slices are layered between divided filling, it helps to keep them from early browning and it doesn't tend to affect the texture of the crust either, like placing slices directly on the crust does. The combination of the shortbread crust with the buttery cream cheese filling and bananas was just amazing. Take that over the top with a whipped cream topping... ... a sprinkle of chopped pecans and a drizzle of chocolate syrup.
To finish, I had set aside some of the shortbread crumbs and sprinkled those on top just before serving. This turned out to be an excellent dessert I am sure you will love.
Banana Pie with Shortbread Cookie Crust
From the Kitchen of Deep South Dish
Homemade Crust:
2 (4.2 ounce) boxes of shortbread cookies
finely crushed, reserving 2 tablespoons for garnish
1 tablespoon of granulated sugar
1/4 cup of unsalted butter, melted
Preheat oven to 350 degrees. Butter a deep dish glass pie pan.
Combine the crushed shortbread cookies with the sugar and melted butter until well mixed. Pour and press evenly into the pie plate and up the sides. Bake at 350 degrees for about 12 to 15 minutes, or until golden brown. Remove and set aside until fully cooled, about 1 hour.
Filling:
1/2 block (4 ounces) of cream cheese, softened at room temperature
1/4 cup of unsalted butter, softened at room temperature
1-1/2 cups of sifted powdered sugar (sift then
measure), set aside 3 tablespoons
1/4 cup of heavy whipping cream
1 teaspoon of pure vanilla extract
3 to 4 bananas
Juice of one lemon
Topping:
1 cup of heavy whipping cream
The 3-tablespoons of reserved shifted powdered sugar
1/4 cup of chopped pecans, to garnish
Melted chocolate or Hershey's syrup, to drizzle
Set aside 3 tablespoons of the sifted powdered sugar. Beat together the cream cheese and butter until creamy. Mix on medium low, adding the powdered sugar (except for the reserved tablespoons) and cream, beginning and ending with the powdered sugar, until mixed in well. Stir in the vanilla; set aside.
Cut the bananas into thin slices, about 1/4 inch, and toss very lightly in a small bowl with the lemon juice.
Place half of the cream cheese mixture into the bottom of the fully cooled pie crust and carefully spread it out all over the bottom of the crust. An offset spatula works especially well for this. Using a slotted spoon to drain, transfer the bananas and add them to the top of the cream cheese mixture. Place the rest of the cream cheese filling on top of the bananas and carefully spread it out into an even layer.
Beat the whipped cream in a mixer until it begins to foam up. Gradually add the reserved powdered sugar and beat until fully whipped and soft peaks are formed.
Spread the whipped cream topping evenly over the top of the second cream cheese layer. Sprinkle the top with chopped pecans and then drizzle with the chocolate syrup. Just before serving, garnish the top with the reserved shortbread crumbs.
Note: I used Walker's shortbread cookies. Can substitute another shortbread cookie brand, homemade shortbread crust, a store-bought Keebler Ready Crust Shortbread Crust or other prepared pie crust.
Tip: Slice number one out of a pie is always a challenge to extract in one neat piece. Sometimes it helps if after slicing into the first piece, to go ahead and slice out a second piece before trying to remove the first piece.
Wednesday, May 18, 2011
Chess Pie Cake
Crust:
1 box butter cake mix
1 egg
1 stick margarine
Filling:
3 eggs
8 ounces cream cheese
16 ounces confectioners sugar
1 teaspoon vanilla
Preheat oven to 350 degrees. Mix and press in bottom of 9x13 pan the cake mix, egg and margarine. Set aside. Mix 3 eggs, cream cheese, confectioners sugar and vanilla until well blended. Pour over crust in pan. Bake 50 minutes to an hour until top layer is set. Cut into small squares.
Kara Kimbrough - The Clarion Ledge - May 18, 2011
1 box butter cake mix
1 egg
1 stick margarine
Filling:
3 eggs
8 ounces cream cheese
16 ounces confectioners sugar
1 teaspoon vanilla
Preheat oven to 350 degrees. Mix and press in bottom of 9x13 pan the cake mix, egg and margarine. Set aside. Mix 3 eggs, cream cheese, confectioners sugar and vanilla until well blended. Pour over crust in pan. Bake 50 minutes to an hour until top layer is set. Cut into small squares.
Kara Kimbrough - The Clarion Ledge - May 18, 2011
Tuesday, May 17, 2011
Chocolate Peanut Butter Bars
Recipe: Chocolate Peanut Butter Bars
From the Kitchen of Deep South Dish
1/2 cup (1 stick) of unsalted butter,
softened at room temperature
1 heaping cup of creamy peanut butter
1-1/4 cup of granulated sugar
3 large eggs
1-1/2 teaspoons pure vanilla extract
1 cup of all purpose flour
Pinch of kosher salt
1 (11.5-ounce package) milk chocolate morsels
3/4 cup of chopped peanuts, divided
Preheat oven to 350 degrees F. Line a 13 x 9-inch baking pan with foil or parchment paper leaving an overhang for handles. If using parchment paper, you can spray the pan with a bit of non-stick spray to make the paper stay in place.
Cream together the butter and peanut butter. Blend in the sugar, eggs and vanilla extract, then add the flour and salt; mix. Fold in the package of chocolate chips and 1/2 cup of the chopped peanuts. Spread mixture evenly into the prepared pan and sprinkle the remaining chopped peanuts evenly on top.
Bake at 350 degrees F for about 20 to 25 minutes or just until edges are lightly browned; don't overcook. Let stand for about 10 minutes to set completely. Using the edges of the parchment paper as handles, carefully transfer the bars to a cooling rack to cool completely. Once cool, transfer to a solid surface and cut into squares.
From the Kitchen of Deep South Dish
1/2 cup (1 stick) of unsalted butter,
softened at room temperature
1 heaping cup of creamy peanut butter
1-1/4 cup of granulated sugar
3 large eggs
1-1/2 teaspoons pure vanilla extract
1 cup of all purpose flour
Pinch of kosher salt
1 (11.5-ounce package) milk chocolate morsels
3/4 cup of chopped peanuts, divided
Preheat oven to 350 degrees F. Line a 13 x 9-inch baking pan with foil or parchment paper leaving an overhang for handles. If using parchment paper, you can spray the pan with a bit of non-stick spray to make the paper stay in place.
Cream together the butter and peanut butter. Blend in the sugar, eggs and vanilla extract, then add the flour and salt; mix. Fold in the package of chocolate chips and 1/2 cup of the chopped peanuts. Spread mixture evenly into the prepared pan and sprinkle the remaining chopped peanuts evenly on top.
Bake at 350 degrees F for about 20 to 25 minutes or just until edges are lightly browned; don't overcook. Let stand for about 10 minutes to set completely. Using the edges of the parchment paper as handles, carefully transfer the bars to a cooling rack to cool completely. Once cool, transfer to a solid surface and cut into squares.
Tuesday, May 10, 2011
Slow Cooker Zesty Chicken
This simple whole chicken recipe will make your mouth water!
1 whole chicken (can remove skin, optional)
1/2 cup chicken broth or 1 chicken bouillon cube dissolved in 1/2 cup boiling water
1/3 cup soy sauce
1/4 cup olive oil
1/4 cup honey
1 teaspoon Worcestershire sauce
2 teaspoons balsamic vinegar
1 teaspoon sesame oil (optional)
2 teaspoons lemon juice
2 tablespoons minced garlic
Wash chicken and empty cavity. Remove skin if desired. Pat chicken dry and place breast down in slow cooker. In a bowl wisk together all the ingredients and pour over chicken. Cook on high for 4 hours or low for 8 hours. Spoon sauce over cooked chicken before serving.
This is wonderful served with brown rice and steamed carrots for a healthy meal. Enjoy!
1 whole chicken (can remove skin, optional)
1/2 cup chicken broth or 1 chicken bouillon cube dissolved in 1/2 cup boiling water
1/3 cup soy sauce
1/4 cup olive oil
1/4 cup honey
1 teaspoon Worcestershire sauce
2 teaspoons balsamic vinegar
1 teaspoon sesame oil (optional)
2 teaspoons lemon juice
2 tablespoons minced garlic
Wash chicken and empty cavity. Remove skin if desired. Pat chicken dry and place breast down in slow cooker. In a bowl wisk together all the ingredients and pour over chicken. Cook on high for 4 hours or low for 8 hours. Spoon sauce over cooked chicken before serving.
This is wonderful served with brown rice and steamed carrots for a healthy meal. Enjoy!
Monday, May 2, 2011
Mom's Peach Cobbler
1 Stick Butter
1 Cup Sugar
1 Cup Self-rising Flour
3/4 Cup Milk
1 can Sliced Peaches
Preheat oven to 325 degrees.
Mix sugar and flour together. Melt the butter into 8 x 8 pan. Add the sliced peaches.
Bake 40 minutes or until top is golden brown.
1 Cup Sugar
1 Cup Self-rising Flour
3/4 Cup Milk
1 can Sliced Peaches
Preheat oven to 325 degrees.
Mix sugar and flour together. Melt the butter into 8 x 8 pan. Add the sliced peaches.
Bake 40 minutes or until top is golden brown.
Friday, April 29, 2011
Crockpot Steak
This is an easy crockpot dish that I have made for many years. It always goes over big with both friends and family.
1 (2 to 3 lb.) round steak, cut in serving size pieces
1 cup all-purpose flour
1 teaspoon pepper
1 teaspoon garlic powder
1/2 cup oil (I use Canola Oil)
1 large onion, cut in rings
2 green peppers, cut in rings
2 (15 oz) cans diced tomatoes
1 teaspoon oregano or italian seasoning
Cut round stead in serving size pieces. Roll in flour that has been seasoned with the pepper and garlic powder. Brown in oil on each side. You don’t have to completely cook the meat just brown it good. Place browned meat in slow cooker and put the rest of the ingredients on top of the meat. Cook on high for 4 hours or low for about 6 hours.
This is wonderful served over mashed potatoes! Can also be served over rice or pasta. Enjoy.
1 (2 to 3 lb.) round steak, cut in serving size pieces
1 cup all-purpose flour
1 teaspoon pepper
1 teaspoon garlic powder
1/2 cup oil (I use Canola Oil)
1 large onion, cut in rings
2 green peppers, cut in rings
2 (15 oz) cans diced tomatoes
1 teaspoon oregano or italian seasoning
Cut round stead in serving size pieces. Roll in flour that has been seasoned with the pepper and garlic powder. Brown in oil on each side. You don’t have to completely cook the meat just brown it good. Place browned meat in slow cooker and put the rest of the ingredients on top of the meat. Cook on high for 4 hours or low for about 6 hours.
This is wonderful served over mashed potatoes! Can also be served over rice or pasta. Enjoy.
Thursday, April 28, 2011
Household Uses for Salt
Salt certainly makes our food more flavorful, but it can also work to fix many of our unexpected items around the house. Here are some of our favorite household uses for salt.
When windows won't open and salt clogs the shaker, the weather will favor the umbrella maker.
Rub salt on fruit stains while still wet, then put them in the wash.
For mildew spots, rub in salt and some buttermilk, and then let dry in the sun.
If you spill wine or fruit juice on your tablecloth, pour salt on the spot immediately to absorb the stain.
Apply a paste of salt and olive oil to ugly heat rings on your table. Let sit for about an hour and then wipe off with a soft cloth.
To improve your iron, sprinkle salt on a piece of paper and run the sticky iron over it a few times while the iron is hot.
To restore some of the color to faded fabric, soak it in a strong solution of salt and water.
Mix a tablespoon of salt into the water of a vase of cut flowers to keep them fresh longer.
A mixture of salt and vinegar will clean brass.
Salt on the fingers when cleaning meat or fish will prevent your hands from slipping.
To kill unwanted weeds growing in your driveway or between bricks and stones, pour boiling salt water over them.
For perspiration stains, add enough water to salt to make a paste, then rub into the cloth. Wait for an hour, and then launder as usual.
Cover spilled eggs with salt, then wipe clean with a paper towel.
To freshen smelly sneakers (or any canvas shoe) sprinkle their insides with salt. Wait 24 hours for the salt to absorb the odor, and then shake them out.
Pour salt directly onto a grease spill and come back to it later.
A new broom will last longer if you soak the bristles in hot salt water before using it for the first time.
Stainless steel can be cleaned by rubbing it with a gritty paste of two tablespoons of salt mixed with lemon juice. Rinse well and pat dry with a soft cloth.
Rub two to three tablespoons of salt onto the stains inside your glass vases, and then scrub clean with a damp bristle brush.
Gargle with warm salt water (1/4 teaspoon salt to one cup water) to relieve a sore throat.
Sprinkle salt on carpets to dry out muddy footprints before vacuuming.
When silk flowers get dusty, put them in a paper bag with several tablespoons of salt and shake gently for two minutes to clean them.
Refresh household sponges by soaking them in cold salt water for ten minutes.
Salt certainly makes our food more flavorful, but it can also work to fix many of our unexpected items around the house. Here are some of our favorite household uses for salt.
When windows won't open and salt clogs the shaker, the weather will favor the umbrella maker.
Rub salt on fruit stains while still wet, then put them in the wash.
For mildew spots, rub in salt and some buttermilk, and then let dry in the sun.
If you spill wine or fruit juice on your tablecloth, pour salt on the spot immediately to absorb the stain.
Apply a paste of salt and olive oil to ugly heat rings on your table. Let sit for about an hour and then wipe off with a soft cloth.
To improve your iron, sprinkle salt on a piece of paper and run the sticky iron over it a few times while the iron is hot.
To restore some of the color to faded fabric, soak it in a strong solution of salt and water.
Mix a tablespoon of salt into the water of a vase of cut flowers to keep them fresh longer.
A mixture of salt and vinegar will clean brass.
Salt on the fingers when cleaning meat or fish will prevent your hands from slipping.
To kill unwanted weeds growing in your driveway or between bricks and stones, pour boiling salt water over them.
For perspiration stains, add enough water to salt to make a paste, then rub into the cloth. Wait for an hour, and then launder as usual.
Cover spilled eggs with salt, then wipe clean with a paper towel.
To freshen smelly sneakers (or any canvas shoe) sprinkle their insides with salt. Wait 24 hours for the salt to absorb the odor, and then shake them out.
Pour salt directly onto a grease spill and come back to it later.
A new broom will last longer if you soak the bristles in hot salt water before using it for the first time.
Stainless steel can be cleaned by rubbing it with a gritty paste of two tablespoons of salt mixed with lemon juice. Rinse well and pat dry with a soft cloth.
Rub two to three tablespoons of salt onto the stains inside your glass vases, and then scrub clean with a damp bristle brush.
Gargle with warm salt water (1/4 teaspoon salt to one cup water) to relieve a sore throat.
Sprinkle salt on carpets to dry out muddy footprints before vacuuming.
When silk flowers get dusty, put them in a paper bag with several tablespoons of salt and shake gently for two minutes to clean them.
Refresh household sponges by soaking them in cold salt water for ten minutes.
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