3 cups sugar
1 cup crisco
1 stick butter
6 eggs
1 cup sweet milk
3 cups cake flour
1 1/3 cups coconut (fresh, frozen or canned)
Cream sugar, shortening and add butter. Add eggs, one at a time beating well after each. Alternate flour & milk and mix well. Stir in coconut. Pour into greased and floured tube pan. Put in cold oven and bake 1 1/2 hours on 325 degrees. Cool in pan for 15 minutes.
Mrs. Sarah Barrett (Gaston's Mother and long time neighbor and friend of Granny's)
Taken from Coldwater Church Cookbook
Monday, October 31, 2011
Saturday, October 29, 2011
Cranberry Pecan Pound Cake
1 cup chopped pecans
1 1/2 cups fresh or dried cranberries
2 cups sugar
1 cup unsalted butter, room temp
5 large eggs
1/4 cup sour cream
1/2 cup orange juice
2 tsp. vanilla
1 1/4 cups all purpose flour
1 cup cake flour
1/2 tsp. salt
Confectioner's sugar for dusting
Preheat oven to 350. Butter/flour two 8x4 inch loaf pans. Place pecans on a cookie sheet and bake until lightly toasted, about 10 minutes. Remove from oven & cool. Coarsely chop cranberries and set aside. With electric mixer, beat sugar and butter until light and fluffy. Beat in eggs one at a time. Add sour cream, orange juice, vanilla and orange peel. Sift both flours together with salt. With mixer on low, add dry ingredients to egg mixture and stop when all flour has been added. Using a spoon, gently fold in pecans and cranberries. Pour batter into prepared pans and bake 45 minutes or until tester comes out clean. Cool cake in pans for 10 minutes. Turn out onto a rack and cool completely. Dust cakes with confectioner's sugar. Yield: 2 cakes.
1 1/2 cups fresh or dried cranberries
2 cups sugar
1 cup unsalted butter, room temp
5 large eggs
1/4 cup sour cream
1/2 cup orange juice
2 tsp. vanilla
1 1/4 cups all purpose flour
1 cup cake flour
1/2 tsp. salt
Confectioner's sugar for dusting
Preheat oven to 350. Butter/flour two 8x4 inch loaf pans. Place pecans on a cookie sheet and bake until lightly toasted, about 10 minutes. Remove from oven & cool. Coarsely chop cranberries and set aside. With electric mixer, beat sugar and butter until light and fluffy. Beat in eggs one at a time. Add sour cream, orange juice, vanilla and orange peel. Sift both flours together with salt. With mixer on low, add dry ingredients to egg mixture and stop when all flour has been added. Using a spoon, gently fold in pecans and cranberries. Pour batter into prepared pans and bake 45 minutes or until tester comes out clean. Cool cake in pans for 10 minutes. Turn out onto a rack and cool completely. Dust cakes with confectioner's sugar. Yield: 2 cakes.
Friday, October 14, 2011
Chicken Dressing
1 Pkg. chicken tenderloin
1 large pan corn bread
5 slices day old bread
1 large onion, chopped
1 can cream of celery soup
1 can cream of chicken soup
1 stick butter
4 eggs, boiled and chopped
seasonsed salt & pepper to taste
chicken broth from chicken
1 pkg. green onions
Cook cornbread and crumble and add bread to a fine consistency.
Saute onion in butter until onion is clear and add along with green onions. Add chicken, soups and chopped eggs. Add chicken broth until mixture is slightly soupy,. Pour into large baking pan. Bake on middle rack in oven at 400 degrees until nicely browned - about 30 minutes.
1 large pan corn bread
5 slices day old bread
1 large onion, chopped
1 can cream of celery soup
1 can cream of chicken soup
1 stick butter
4 eggs, boiled and chopped
seasonsed salt & pepper to taste
chicken broth from chicken
1 pkg. green onions
Cook cornbread and crumble and add bread to a fine consistency.
Saute onion in butter until onion is clear and add along with green onions. Add chicken, soups and chopped eggs. Add chicken broth until mixture is slightly soupy,. Pour into large baking pan. Bake on middle rack in oven at 400 degrees until nicely browned - about 30 minutes.
Thursday, September 22, 2011
Apple Cider Cake
We celebrated my twin sisters' turning 18 with this spectacular cake. When you are cooking for two (or a family of 8, for that matter) it's hard to please every individual palate. One sister loves peanut butter, another won't go near it. And so it goes. This cake was a compromise, a safe middle ground that I figured no family member could complain about. And luckily, they all loved it! It is perfectly spiced, moist, and delicious.
White whole wheat flour could be substituted for the pastry, but I don't suggest using regular whole wheat. It would be too heavy. You'd be better off replacing it with more all-purpose. This is one of those rare recipes where I wouldn't change a thing. Except, oops, I did! I increased the frosting! This makes a very tall cake and you can't skimp on what is arguable the best part of the dessert. Make sure your cake is completely cooled before frosting it. Otherwise you'll end up with a runny crumbly mess, like I did. After a few hours in the fridge I was able to patch it up, but save yourself the stress and be patient. That's the biggest lesson I've learned from baking... a tasty and presentable finished product is worth the wait!
INGREDIENTS
2 cups whole wheat pastry flour
1¾ cups all-purpose flour
1 Tbsp. baking powder
1½ tsp. baking soda
1½ tsp. ground cinnamon
½ tsp. salt
1½ cups light brown sugar
¾ cup canola oil
¾ cup unsweetened applesauce
¾ cup caramel sauce (homemade or jarred)
2 tsp. vanilla extract
3 eggs
1½ cups buttermilk
Apple Cider Frosting:
7 1/2-8 cups confectioners’ sugar (to desired consistency)
3/4 cup (1 1/2 sticks) butter, softened
1/2 cup apple cider or apple juice
3/4 tsp. ground cinnamon
pinch of salt
DIRECTIONS
1. Preheat oven to 350 F. Grease and flour two (8 or 9 inch) round cake pans and set aside.
2. In a large bowl, whisk together whole wheat pastry flour, all-purpose flour, baking powder, baking soda, cinnamon and salt. Set aside. In a second large bowl, beat sugar and oil together with an electric mixer until well combined, about 30 seconds. Add applesauce, caramel and vanilla, beat for 30 seconds, then add eggs one at a time, beating well after each addition. Add flour mixture in three parts, alternating with the buttermilk, and continuing to beat until well combined.
3. Pour batter into prepared cake pans and bake until golden brown and a toothpick inserted in the middle of each cake comes out clean, about 35-40 minutes. Set aside to let cool for 10 minutes, then gently loosen cakes and turn out onto a cooking rack; set aside to let cool completely.
4. For the frosting, put sugar, butter, cider, cinnamon and salt into a large bowl and beat with an electric mixer until light and fluffy, about 5 minutes. Arrange one cake on a large plate and spread about 1 cup of the frosting evenly over the top. Arrange second cake on top then frost top and sides of entire cake with remaining frosting. Set aside at room temperature or in the refrigerator for at least 1 hour to allow frosting to set before serving.
Makes a tall 2-layer, 8-9 inch round cake.
White whole wheat flour could be substituted for the pastry, but I don't suggest using regular whole wheat. It would be too heavy. You'd be better off replacing it with more all-purpose. This is one of those rare recipes where I wouldn't change a thing. Except, oops, I did! I increased the frosting! This makes a very tall cake and you can't skimp on what is arguable the best part of the dessert. Make sure your cake is completely cooled before frosting it. Otherwise you'll end up with a runny crumbly mess, like I did. After a few hours in the fridge I was able to patch it up, but save yourself the stress and be patient. That's the biggest lesson I've learned from baking... a tasty and presentable finished product is worth the wait!
INGREDIENTS
2 cups whole wheat pastry flour
1¾ cups all-purpose flour
1 Tbsp. baking powder
1½ tsp. baking soda
1½ tsp. ground cinnamon
½ tsp. salt
1½ cups light brown sugar
¾ cup canola oil
¾ cup unsweetened applesauce
¾ cup caramel sauce (homemade or jarred)
2 tsp. vanilla extract
3 eggs
1½ cups buttermilk
Apple Cider Frosting:
7 1/2-8 cups confectioners’ sugar (to desired consistency)
3/4 cup (1 1/2 sticks) butter, softened
1/2 cup apple cider or apple juice
3/4 tsp. ground cinnamon
pinch of salt
DIRECTIONS
1. Preheat oven to 350 F. Grease and flour two (8 or 9 inch) round cake pans and set aside.
2. In a large bowl, whisk together whole wheat pastry flour, all-purpose flour, baking powder, baking soda, cinnamon and salt. Set aside. In a second large bowl, beat sugar and oil together with an electric mixer until well combined, about 30 seconds. Add applesauce, caramel and vanilla, beat for 30 seconds, then add eggs one at a time, beating well after each addition. Add flour mixture in three parts, alternating with the buttermilk, and continuing to beat until well combined.
3. Pour batter into prepared cake pans and bake until golden brown and a toothpick inserted in the middle of each cake comes out clean, about 35-40 minutes. Set aside to let cool for 10 minutes, then gently loosen cakes and turn out onto a cooking rack; set aside to let cool completely.
4. For the frosting, put sugar, butter, cider, cinnamon and salt into a large bowl and beat with an electric mixer until light and fluffy, about 5 minutes. Arrange one cake on a large plate and spread about 1 cup of the frosting evenly over the top. Arrange second cake on top then frost top and sides of entire cake with remaining frosting. Set aside at room temperature or in the refrigerator for at least 1 hour to allow frosting to set before serving.
Makes a tall 2-layer, 8-9 inch round cake.
Saturday, September 17, 2011
Brock's Sunkist Cake
Brock’s Sunkist Cake
Note: I tell you this was totally a cake that I invented. There must have been a “food” spirit in the air telling me to use orange Sunkist soda in a lemon cake mix instead of water. Well, I did, and a delicious cake was born.
1 Duncan Hines lemon supreme cake mix
3 extra large eggs
One and one third cups Sunkist soda (orange)
One third cup oil
1 reg. box lemon Jell-O (not pudding)
Put all ingredients into mixing bowl and mix with electric mixer on medium high speed for about 3-4 minutes. Pour into a well-greased and floured Bundt cake pan. Use Crisco shortening to grease and self-rising flour to flour the pan. Bake for about 37-40 minutes at 350 degrees. Remove from oven to cool and turn out on to a cake plate. Sprinkle with sifted powdered sugar if desired.
Note: I tell you this was totally a cake that I invented. There must have been a “food” spirit in the air telling me to use orange Sunkist soda in a lemon cake mix instead of water. Well, I did, and a delicious cake was born.
1 Duncan Hines lemon supreme cake mix
3 extra large eggs
One and one third cups Sunkist soda (orange)
One third cup oil
1 reg. box lemon Jell-O (not pudding)
Put all ingredients into mixing bowl and mix with electric mixer on medium high speed for about 3-4 minutes. Pour into a well-greased and floured Bundt cake pan. Use Crisco shortening to grease and self-rising flour to flour the pan. Bake for about 37-40 minutes at 350 degrees. Remove from oven to cool and turn out on to a cake plate. Sprinkle with sifted powdered sugar if desired.
Pimento and Cheese
My Mother’s Homemade Pimiento and Cheese
You will NEVER need another recipe for this again!!! And you will NEVER buy store-bought again once you TRY my mama's recipe!!! It is simply wonderful...
Note: This is my dear mother’s outstanding recipe for homemade pimiento and cheese. It is the best in the world—the best I have ever eaten. I love it plain and with butter crackers. I love it because it is very gentle on my stomach since I had Lap-Band surgery last year, and it’s a good source of protein for me. However, it is NOT low fat at all, and everybody will love it! This recipe makes a generous portion and should be stored in an airtight container in the refrigerator when not enjoying.
2 lb. mild freshly grated cheddar cheese (best if you grate block cheese by hand, but if you are pressed for time, you may use the big 32 oz. grated bag of cheese, not the shredded)
8 oz. Philadelphia cream cheese, softened in microwave 20 sec.
1 (4 oz) jar Dromedary diced pimientos, with juice
1 1/3 cups Blue Plate mayonnaise
1-2 tsp. black pepper
Grate blocks of cheese with a hand grater into large mixing bowl (or use pre-grated if you don't have time). In another small bowl, place cream cheese. Microwave for 20 seconds until slightly softened. Stir. Add this mixture to the freshly grated cheese. Stir in pimientos, mayonnaise, and black pepper. Stir until well mixed. Chill for at least 3 hours before enjoying. This is delicious served plain, with butter crackers, or on any type of bread.
Only use Blue Plate mayonnaise also. Do not use Miracle Whip.
You will NEVER need another recipe for this again!!! And you will NEVER buy store-bought again once you TRY my mama's recipe!!! It is simply wonderful...
Note: This is my dear mother’s outstanding recipe for homemade pimiento and cheese. It is the best in the world—the best I have ever eaten. I love it plain and with butter crackers. I love it because it is very gentle on my stomach since I had Lap-Band surgery last year, and it’s a good source of protein for me. However, it is NOT low fat at all, and everybody will love it! This recipe makes a generous portion and should be stored in an airtight container in the refrigerator when not enjoying.
2 lb. mild freshly grated cheddar cheese (best if you grate block cheese by hand, but if you are pressed for time, you may use the big 32 oz. grated bag of cheese, not the shredded)
8 oz. Philadelphia cream cheese, softened in microwave 20 sec.
1 (4 oz) jar Dromedary diced pimientos, with juice
1 1/3 cups Blue Plate mayonnaise
1-2 tsp. black pepper
Grate blocks of cheese with a hand grater into large mixing bowl (or use pre-grated if you don't have time). In another small bowl, place cream cheese. Microwave for 20 seconds until slightly softened. Stir. Add this mixture to the freshly grated cheese. Stir in pimientos, mayonnaise, and black pepper. Stir until well mixed. Chill for at least 3 hours before enjoying. This is delicious served plain, with butter crackers, or on any type of bread.
Only use Blue Plate mayonnaise also. Do not use Miracle Whip.
Friday, September 16, 2011
Buttery Ritz-Corn Casserole
Brock Wetherly Rogers created the doc: "Buttery Ritz-Corn Casserole"
Buttery Ritz-Corn Casserole
So very very very delicious!!!
4 cans sweet whole kernel corn (drained)
2 cups mayonnaise (Blue Plate preferred)
1/2 stick butter, melted
8 oz. sour cream
1 small sweet onion, diced finely
One half cup diced green onion
12 oz. grated cheddar cheese
2 tsp. ground black pepper
Half tsp. salt
Topping:
2 stacks Ritz crackers, crumbled not crushed
1 stick butter, melted
Combine all ingredients in a large mixing bowl, except for crackers and 1 stick butter. Pour into a large greased 13x9x2 casserole dish. Crumble Ritz crackers on top of casserole. Do not crush them finely, but crumble them into rough pieces. Melt butter and evenly pour on top of crackers. Bake at 350 degrees for 30 minutes or until bubbly, covered.
So very very very delicious!!!
4 cans sweet whole kernel corn (drained)
2 cups mayonnaise (Blue Plate preferred)
1/2 stick butter, melted
8 oz. sour cream
1 small sweet onion, diced finely
One half cup diced green onion
12 oz. grated cheddar cheese
2 tsp. ground black pepper
Half tsp. salt
Topping:
2 stacks Ritz crackers, crumbled not crushed
1 stick butter, melted
Combine all ingredients in a large mixing bowl, except for crackers and 1 stick butter. Pour into a large greased 13x9x2 casserole dish. Crumble Ritz crackers on top of casserole. Do not crush them finely, but crumble them into rough pieces. Melt butter and evenly pour on top of crackers. Bake at 350 degrees for 30 minutes or until bubbly, covered.
Friday, September 9, 2011
FRIED GREEN TOMATOES AND FRIED OKRA
FRIED GREEN TOMATOES AND FRIED OKRA
Posted on August 22, 2010 by The Southern Lady
Southerners all know about fried green tomatoes and fried okra. It would be a wasted summer without this dish on the table a few times during the season. There are a number of different recipes out there for this treat. You cannot be a southerner if you don’t like fried okra and tomatoes!3 or 4 green tomatoes 1/2 cup all-purpose flour or 1/2 cup cornmeal2 eggs salt and pepperdash of garlic powder1/2 to 3/4 cup cooking oil Slice green tomatoes into slices about 1/4 inch thick. In a bowl beat eggs with a whisk. In another bowl add salt and pepper and garlic powder to meal or flour whichever you decide to use for breading. There is really not much difference. The tomatoes in the picture have been done with both. I usually have a bowl of flour and a bowl of cornmeal and I do about half the tomatoes in flour and half in meal. You can do the okra the same way or just use either one. Dip the tomato slices into the egg then the meal or flour. Have your oil hot and deep enough in the skillet to cover about half the tomato slice. Cook on one side, turn and continue cooking until a golden brown. Drain on paper towel.
For okra: Cut okra into 1/4 inch pieces and dip into egg and then flour or meal. Cook just like you did the tomatoes. I bet you can’t stop eating this once you have tried it!Butterscotch Pecan Cookies
Bobbie Mulder- Royle created the doc: "BUTTERSCOTCH PECAN COOKIES"
BUTTERSCOTCH PECAN COOKIES--a favorite recipe
1 package ( 18-1/4 ounces ) butter recipe golden cake mix
1 package ( 3.4 ounces ) instant butterscotch pudding mix1/4 cup all-purpose flour
3/4 cup vegetable oil
1 egg
1 cup chopped pecans
I like to add a few butterscotch chips
In large bowl, combine the first five ingredients until well blended. Stir in pecans ( the dough will be crumbly )
Roll rounded tablespoons of dough into balls; place 2 inches apart on greased baking sheets. Bake at 350* 10-12 minutes or until golden brown. Cool for 2 minutes; remove from pans to wire racks to cool completely. 4 dozens. This recipe was tested with Pillsbury brand butter recipe cake mix.
Potato Chip Crunches
Bobbie Mulder- Royle created the doc: "POTATO CHIP CRUNCHIES"
POTATO CHIP CRUNCHES
( These are the VERY BEST--they don't last long )
2 cups butter, softened
1-1/2 cups sugar
1 egg
1 teaspoon vanilla extract
4 cups all-purpose flour
1 cup crushed potato chips
1 cup chopped pecans
In a large bowl, cream butter & sugar until light & fluffy. Beat in egg & vanilla. Gradually add flour & mix well. Fold in potato chips & pecans.
Drop by tablespoonfuls 1-1/2 inches apart onto UNGREASED baking sheets. Flatten with a fork. Bake at 350* for 12-14 minutes or until golden brown. Remove to wire racks to cool. I get 6 dozen. ( recipe says 8 dozen )
I use a round metal tablespoon-level. Use real butter & ridged potato chips. Use a wet fork to flatten.
( These are the VERY BEST--they don't last long )
2 cups butter, softened
1-1/2 cups sugar
1 egg
1 teaspoon vanilla extract
4 cups all-purpose flour
1 cup crushed potato chips
1 cup chopped pecans
In a large bowl, cream butter & sugar until light & fluffy. Beat in egg & vanilla. Gradually add flour & mix well. Fold in potato chips & pecans.
Drop by tablespoonfuls 1-1/2 inches apart onto UNGREASED baking sheets. Flatten with a fork. Bake at 350* for 12-14 minutes or until golden brown. Remove to wire racks to cool. I get 6 dozen. ( recipe says 8 dozen )
I use a round metal tablespoon-level. Use real butter & ridged potato chips. Use a wet fork to flatten.
Thursday, September 8, 2011
Chocolate Cookie Sheet Cake
Chocolate Cookie Sheet Cake
Preheat oven to 350 and grease and flour your cookie sheet.
Bring to boil in a sauce pan:
2 sticks margarine
1 c water
4 T heaping cocoa
add :
2 c sugar
2 c flour
1/4 tsp salt
1 t soda
2 eggs
1/2 sour cream
pour into cookie sheet and bake for 20 min. as soon as it is done, begin the frosting:
Bring to boil:
1 stick margarine
6 T milk
4 T cocoa
1 t vanilla
1 c nuts
then add 1 box powdered sugar
then spread on cake, still on cookie sheet, while it is still warm. Serve from the cookie sheet. Serve with vanilla ice cream.
Preheat oven to 350 and grease and flour your cookie sheet.
Bring to boil in a sauce pan:
2 sticks margarine
1 c water
4 T heaping cocoa
add :
2 c sugar
2 c flour
1/4 tsp salt
1 t soda
2 eggs
1/2 sour cream
pour into cookie sheet and bake for 20 min. as soon as it is done, begin the frosting:
Bring to boil:
1 stick margarine
6 T milk
4 T cocoa
1 t vanilla
1 c nuts
then add 1 box powdered sugar
then spread on cake, still on cookie sheet, while it is still warm. Serve from the cookie sheet. Serve with vanilla ice cream.
Grape Salad
Grape Salad
8 oz cream cheese
8 oz sour cream
1/2 c sugar
1 t vanilla extract
2 lb green grapes
2 lb red grapes
Mix cream cheese, sour cream, sugar and vanilla. Add grapes.
Topping
1 c brown sugar
1 c pecans
mix and sprinkle on top of mixture. Refrigerate. this one is good for gatherings
8 oz cream cheese
8 oz sour cream
1/2 c sugar
1 t vanilla extract
2 lb green grapes
2 lb red grapes
Mix cream cheese, sour cream, sugar and vanilla. Add grapes.
Topping
1 c brown sugar
1 c pecans
mix and sprinkle on top of mixture. Refrigerate. this one is good for gatherings
Wednesday, September 7, 2011
Brock Wetherly Rogers created the doc: "THE BEST Southern Cornbread (My Mama's Recipe)"
My Mama's Moist Southern Cornbread
IF YOU HATE DRY CORNBREAD, here is your ANSWER!!!
This recipe is so moist you will slap yo mama after she makes it! :) ha ha
And then she will haul you out the window ... lol!!!
1 cup Martha White corn meal mix
1/2 cup Martha White self rising flour
1 large egg
2 heaping Tbsp. Blue Plate mayonnaise
2 heaping Tbsp. sugar
Buttermilk (enough to get it mixable to pour into a pan)
Crisco
Heat oven to 425 degrees. Mix all ingredients in a bowl. Add enough buttermilk (about 1/3 to 1/2 cup to make it mixable/pourable). Heat a heavy cast iron cornbread skillet (my mama uses a black cast iron skillet that is heavy and has a handle on it). Add 2 heaping Tbps. Crisco to the skillet and let it melt. As soon as it gets hot, sprinkle 2 Tbsp. cornmeal mix over into hot melted Crisco until it browns a little. Then pour cornbread mixture into hot skillet. Bake at 425 for 20-25 min or until golden brown and done in middle. Remove from oven and invert onto plate. So delicious, crunchy, moist and the BEST in the world.
DO NOT SUBSTITUTE ANYTHING!
My Mama's Moist Southern Cornbread
IF YOU HATE DRY CORNBREAD, here is your ANSWER!!!
This recipe is so moist you will slap yo mama after she makes it! :) ha ha
And then she will haul you out the window ... lol!!!
1 cup Martha White corn meal mix
1/2 cup Martha White self rising flour
1 large egg
2 heaping Tbsp. Blue Plate mayonnaise
2 heaping Tbsp. sugar
Buttermilk (enough to get it mixable to pour into a pan)
Crisco
Heat oven to 425 degrees. Mix all ingredients in a bowl. Add enough buttermilk (about 1/3 to 1/2 cup to make it mixable/pourable). Heat a heavy cast iron cornbread skillet (my mama uses a black cast iron skillet that is heavy and has a handle on it). Add 2 heaping Tbps. Crisco to the skillet and let it melt. As soon as it gets hot, sprinkle 2 Tbsp. cornmeal mix over into hot melted Crisco until it browns a little. Then pour cornbread mixture into hot skillet. Bake at 425 for 20-25 min or until golden brown and done in middle. Remove from oven and invert onto plate. So delicious, crunchy, moist and the BEST in the world.
DO NOT SUBSTITUTE ANYTHING!
Tuesday, August 16, 2011
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!
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!
Saturday, August 6, 2011
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 Mix3 eggs2/3 cup evaporated milk1 1/2 sticks butter or margarine, melted3.5 ounce box Vanilla Instant Pudding and Pie Filling1 (8 ounce) package cream cheese, softened1/3 cup water1 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 juice2 teaspoons vanilla3 cups (more or less) confectionery sugarMix 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.
1 box Kroger Butter Recipe Cake Mix3 eggs2/3 cup evaporated milk1 1/2 sticks butter or margarine, melted3.5 ounce box Vanilla Instant Pudding and Pie Filling1 (8 ounce) package cream cheese, softened1/3 cup water1 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 juice2 teaspoons vanilla3 cups (more or less) confectionery sugarMix 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 butter2 sticks butter or margarine2 cups confectionery sugar1/2 cup chocolate chips1/2 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!
1 cup peanut butter2 sticks butter or margarine2 cups confectionery sugar1/2 cup chocolate chips1/2 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!
Friday, August 5, 2011
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.
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.
Wednesday, August 3, 2011
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.
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.
Tuesday, August 2, 2011
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
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
Monday, August 1, 2011
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.
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.
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