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


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

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

Blueberry Cream Cheese Pound Cake

This cake is so good and the lemon glaze makes it even better. Blueberries are one of my very favorite things. I promise you it won’t last long.

1 box Kroger Butter Recipe Cake Mix

3 eggs

2/3 cup evaporated milk

1 1/2 sticks butter or margarine, melted

3.5 ounce box Vanilla Instant Pudding and Pie Filling

1 (8 ounce) package cream cheese, softened

1/3 cup water

1 cup fresh blueberries

1 cup walnut pieces

In a mixing bowl combine cake mix, pudding mix, and eggs. Mix well with mixer. Add milk and melted margarine, cream cheese and water and continue mixing. Batter will be thick. Fold in blueberries and walnut pieces. Spray your cake pan well. Cook in preheated 350 degrees oven for 55 to 60 minutes until center is cooked. Let stand for 15 to 20 minutes before removing from pan.

Glaze:

1/2 cup lemon juice

2 teaspoons vanilla

3 cups (more or less) confectionery sugar

Mix ingredients in a small pan over low heat on the stove stirring with a whisk until melts and desired consistency. Punch holes in cake with toothpick and pour glaze over cake. Use any remaining glaze to pour over individual pieces.

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



Easy Peanut Butter Fudge

I love chocolate! I can never seem to get enough of it. This is the recipe I go to when there is nothing chocolate in the house. It’s quick, easy and good.

1 cup peanut butter

2 sticks butter or margarine

2 cups confectionery sugar

1/2 cup chocolate chips

1/2 cup walnut pieces

In a pan on low to medium heat melt peanut butter, chocolate chips and butter. Remove from heat and add sugar. Mix well with spoon. Fold in walnuts. Spray an 8 x 8 x 2 inch pan and pour in fudge. Place in refrigerator for several hours until hard enough to cut. ENJOY!

Blueberry Angel Dessert

Blueberry Angel Dessert

1 package (8 ounces) cream cheese, softened

1 cup confectioners' sugar

1 carton (8 ounces) frozen whipped topping, thawed

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

2 cans (21 ounces each) blueberry pie filling

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

Snickers Pie

SNICKERS PIE


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

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

Palmetto Peach Ice Cream

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

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

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

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

Paula's Cake Balls

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

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

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

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

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

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

The Help Recipies

MINNY'S CHOCOLATE PIE

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

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


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

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

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

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

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

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

Easy Peanut Butter Fudge

I love chocolate! I can never seem to get enough of it. This is the recipe I go to when there is nothing chocolate in the house. It's quick, easy and good.
1 cup peanut butter
2 sticks butter or margarine
2 cups confectionery sugar
1/2 cup chocolate chips
1/2 cup walnut pieces

In a pan on low to medium heat melt peanut butter, chocolate chips and butter. Remove from heat and add sugar. Mix well with spoon. Fold in walnuts. Spray an 8 x 8 x 2 inch pan and pour in fudge. Place in refrigerator for several hours until hard enough to cut. ENJOY!

Chicken & Dumplings

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

Directions

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

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

Ice Cream Sandwich Cake

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

Blueberry Cream Cheese Pound Cake with Lemon Icing

Blueberries are one of my very favorite things. I promise you it won't last long.


1 box Kroger Butter Recipe Cake Mix
3 eggs
2/3 cup evaporated milk
1 1/2 sticks butter or margarine, melted
3.5 ounce box Vanilla Instant Pudding and Pie Filling
1 (8 ounce) package cream cheese, softened
1/3 cup water
1 cup fresh blueberries
1 cup walnut pieces

In a mixing bowl combine cake mix, pudding mix, and eggs. Mix well with mixer. Add milk and melted margarine, cream cheese and water and continue mixing. Batter will be thick. Fold in blueberries and walnut pieces. Spray your cake pan well. Cook in preheated 350 degrees oven for 55 to 60 minutes until center is cooked. Let stand for 15 to 20 minutes before removing from pan.

Glaze:
1/2 cup lemon juice
2 teaspoons vanilla
3 cups (more or less) confectionery sugar

Mix ingredients in a small pan over low heat on the stove stirring with a whisk until melts and desired consistency. Punch holes in cake with toothpick and pour glaze over cake. Use any remaining glaze to pour over individual pieces.

Slow Cooker Spaghetti Sauce


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

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

Serve over vermicelli noodles and top with Parmesan Cheese.

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

~Sweet Southern Hugs~
~Libby~

Slow Cooker Chicken

This simple whole chicken recipe will make your mouth water!

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

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

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

Squash Casserole

Lightened Squash Casserole

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

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

Southern Living - July, 2011

Strawberries and Cream Trifle

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

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

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

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

Layered Squash & Tomato Casserola

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

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

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

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

Oreo Truffles

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

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

Citrus Cooler

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

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

Lemon Pork Chops

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

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